Tag: peppers

Categories
Omni

Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy
one and a half slices local simple recipes food

Immunity Spiced Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy

Guys, if there is a punch to be packed, this soup is packing it. This has everything you need to fight wintertime illness and boost your immune system, plus so much spice it’ll make you sweat, cry, and generally celebrate being alive. This is the stuff of morning face ice plunges, heavy weight workouts, and apple cider vinegar shots. But way more delicious. The best part is that it comes together in one pot on any weeknight. Yep, this weeknight meal is here to stay, and it is absolutely perfect to fight that February chill. This is your new chicken noodle soup.

🌶️🌶️🌶️

what you need

1 red bell pepper, cut into small slices

1 small yellow onion, cut into small slices 

1 pound fresh chicken breast, cut into medium-sized chunks

2 tablespoons fresh turmeric root, grated

2 tablespoons fresh ginger root, grated

4 cloves garlic, grated or thinly sliced

3 tablespoons red curry paste (choose a spicy one!)

1 teaspoon fish sauce

1 tablespoon black pepper

the juice from half a fresh lime

5 cups chicken broth (or 4 cups chicken + 1 cup water)

Almost 1 whole can coconut milk (I like the SIMPLE kind without guar gum or other stabilizers)

1 small package (2 servings) rice vermicelli noodles

1 handful fresh Thai basil and/or cilantro

salt to taste

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Season chicken with salt and pepper, and brown the chicken chunks in the cooking pot over medium heat until golden. Remove from pot and set the chicken aside. 

Throw in some olive oil, coconut oil, or ghee to the bottom of the pan, and add the onion and bell pepper, stirring until they begin to soften, ~2 minutes. Throw in the ginger, turmeric, black pepper, and  curry paste, stirring continually for an additional 1 minute. Before anything burns, deglaze the pot with the chicken stock and add the chicken back in.

Bring mixture to a rolling boil. Add in the coconut milk, fish sauce, and lime juice, and continue to boil softly (may want to reduce the heat a bit, but keep it bubbling). 

After 10 minutes at a soft boil, add the rice vermicelli, pulling it apart in the pot using a fork or chopsticks. Depending on the brand you select, it should take around 5 minutes to soften and cook through. Check for taste and add salt if needed. When it is ready, use tongs to divide the vermicelli between two bowls. Ladle the soup on top of the noodles. 

Top copiously with the Thai basil and/or cilantro, and a squeeze more lime if you prefer.  
you know i love asian food
Categories
Omni

Tortilla Soup

one and a half slices mexican tortilla soup sopa recipe easy weeknight
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Makeshift "Sopa de Tortilla"

one and a half slices mexican tortilla soup sopa recipe easy weeknight

I say “makeshift” because you can’t yell at me for being inauthentic if I never claimed it were authentic. In truth, I’ve got no idea what traditional Sopa de Tortilla is like, but I do know that I watched a rad vid of someone making a clearly Mexican-inspired soup and got inspired myself. So here we have a weeknight Mexican soup that will warm up any chill with its spice and quench that mole craving. The flavors here are perf and if you go the extra mile to top it with crunch and fresh, you won’t regret it. Fair warning: this soup is SPICY! Happy Winter!

🌮🌮🌮

what you need

2 chicken breasts or 4 chicken thighs

6 cups chicken broth

Salt, Pepper, and Olive Oil

2 poblano peppers

2 jalapeno peppers

1 white onion

4 cloves garlic

4 roma tomatoes

2 cups fresh or frozen yellow corn

1 can black beans

1 tablespoon: cumin, paprika, chili powder, crushed red peppers, dried oregano, & dried cilantro 

1 tablespoon raw cacao powder

For serving: 2 portions: 1 avocado, fresh cilantro, 1/2 diced red onion, 1/4 cup plain Greek yogurt, 2 plain corn tortillas, 1 cup shredded white cheese (I use Oaxaca cheese)  

*Note: if you have dried Mexican chipotles or anchos, by all means, go ahead. You can rehydrate the dried peppers in the soup and blend them up with the tomatoes for a deeper, mole-style taste. 

how to make it

Salt and pepper the chicken on both sides (if your chicken breasts are super thick, you may want to cut each breast in 3-4 thinner pieces). 

In a large soup pot, add 1-2 tablespoons or olive oil and brown the chicken on both sides. Remove chicken to a plate and set aside. Scraping up the browned bits on the bottom of the pan, add a few more glugs of olive oil, and send in the diced white onion, poblano peppers, jalapeno peppers (with seeds), and garlic. A thick dice is just fine. 

Once the veggies are slightly soft, send in the spices. Stir thoroughly. After ~2 minutes over medium heat, add about 1/2 cup of water to completely deglaze followed by all the chicken broth. Add back in the large pieces of chicken along with the cacao powder, stir thoroughly, and simmer gently for 1 hour or until chicken is tender. 

Remove chicken from pot to a plate and shred it thoroughly using a fork and knife. Halve the roma tomatoes and add to a blender along with ~3 cups of soup liquid. Blend until well combined and return the puree to the soup pot on the stove. 

Add the shredded chicken, corn, and drained black beans into the soup, stir, and simmer for an additional 20-30 minutes on low. Taste for flavor adjustments. While the soup simmers, cut the plain tortillas into strips, fry them up in some oil, and toss them with salt to create little crispies. 

Once the soup is ready, place a small pile of tortilla crispies in the bottom of a soup bowl topped with some shredded white cheese. Ladle soup into bowl. 

Top with more crispies, more cheese, half an avocado diced, a dollop of yogurt, and fresh cilantro.

Enjoy the heat! 🔥

More Soupy Things
Categories
Veggie

Salsa

one and a half slices mexican salsa recipe food
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Easy Chopper Salsa

I’ve got a couple salsa recipes but this one came to me by way of my CSA, Potomac Vegetable Farms. They have “salsa boxes” all summer long which basically equate to put-all-of-these-things-in-a-chopper-and-hit-GO. And there you have it. Salsa. This recipe makes a fine, juicy salsa where I sometimes prefer a more pico de gallo style chunky salsa. The flavor is definitely better in this one, though. If you want a little added chunkiness and crunch, that is what the optional cucumber is for!

what you need

1 shallot

1 hot pepper

2 small sweet peppers

3-4 small-medium tomatoes (yellow ones, green ones, red ones, cherry ones, literally whatever)

2 glugs olive oil

1 bunch cilantro, finely chopped

Salt and Pepper to taste

Juice from 1 lime

(optional) 1 small cucumber, finely diced

how to make it

Place shallot, hot pepper, sweet peppers, and tomatoes in a small chopper and chop until just fine enough. You may need to do this in two or three batches. 

Add the olive oil, cilantro, salt, pepper, and lime juice, and stir until blended. 

Stir in the cucumber, if using.

 

Enjoy with chips and vibey summer cocktails!

🥗

🌶️🍅🥑

More Simple Appetizers
one and a half slices healthy vegetarian recipes sprouts

Brussels Sprouts Salad

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

Go To Post »
January 16, 2022 2 Comments
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies that can suffice as a meal alone and their flexible filling options (savory or sweet) make them perfect for just about any occasion. Argentina will always be a special place for me. So here is the elusive no-one-writes-this-shit-down family recipe.

Go To Post »
January 3, 2021 4 Comments
one and a half slices shishito peppers recipe local

Shishito Peppers

This is my new favorite summer appetizer. I cannot believe my CSA has had fresh, local shishito peppers almost every spring/summer week for two years and I did not know how to prepare them! This really is the simplest party appetizer you could possible make. And SO salty and delicious, with excellent flavor. They aren’t spicy unless you want them to be! The natural shishito is sweet and earthy with very delicate flesh.  

Go To Post »
October 15, 2021 No Comments
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

Go To Post »
September 17, 2022 No Comments
oneandahalfslices recipes healthy local clean green eating eats

Asparagus Lentil Soup

This is the third soup recipe in the March Festival of Soups! This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

Go To Post »
April 10, 2023 No Comments
one and a half slices green kitchen stories garlic almond soup recipe

Warm Garlic Almond Soup

This is the second soup from The Great March Festival of Soups. This soup is by far the coziest. The olive oil, pistachios, and grapes really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

Go To Post »
March 24, 2023 1 Comment
Facebook
Twitter
Email
Pinterest
Tumblr
Categories
Veggie

Shishito Peppers

one and a half slices shishito peppers recipe local
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Roasted Shishito Peppers

one and a half slices shishito peppers recipe local

This is my new favorite summer appetizer. I cannot believe my CSA (shoutout to Potomac Vegetable Farm) has had fresh, local shishito peppers almost every spring/summer week for two years and I did not know how to prepare them! This really is the simplest party appetizer you could possible make. And SO salty and delicious, with excellent flavor. They aren’t spicy unless you want them to be! A friend recently told me that Shishito Peppers, a Japanese varietal, aren’t naturally spicy but sometimes end up that way in the US because we tend to plant them close to other hot pepper varietals. The natural shishito is sweet and earthy with very delicate flesh.  

what you need

Desired amount of fresh shishito peppers. Both green and red are good. 

Salt to taste

Cayenne pepper (for spicy) or Paprika (for not spicy)

Good olive oil

how to make it

Heat oven to 450

Toss shishito peppers in olive oil, salt, and paprika or cayenne

Lay out peppers on a pan and roast until they begin to brown

Remove from oven and poke 1-2 holes in each pepper with a sharp knife so they deflate

Serve HOT!

Other Apps
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies that can suffice as a meal alone and their flexible filling options (savory or sweet) make them perfect for just about any occasion. Argentina will always be a special place for me. So here is the elusive no-one-writes-this-shit-down family recipe.

Go To Post »
January 3, 2021 4 Comments
one and a half slices healthy vegetarian recipes sprouts

Brussels Sprouts Salad

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

Go To Post »
January 16, 2022 2 Comments
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

Go To Post »
September 17, 2022 No Comments
Facebook
Twitter
Email
Pinterest
Tumblr