Tag: weeknight

Veggie

Tomato Soup

Roasted Tomato Soup

Everyone needs a good, solid, simple tomato soup recipe because, let’s face it, if you’re past the age of 5, Campbell’s just doesn’t cut it. I don’t claim that this will be the best tomato soup you’ve ever tasted, but it is very straightforward and easy to whip up during the summer months when there is an excess of the fruit. My CSA, Potomac Vegetable Farms, has a couple weeks of all-you-can-cook tomato availability – so soup and sauce get made, consumed, and frozen for later in the Fall. So get your grilled cheese ready, turn on the oven, and slice up your beautiful reds. 🍅

what you need

🍅3-4 pans full of ripe tomatoes of any kind

🧅1-2 shallots or small onions

🌶1-2 bell peppers

🧄2-3 garlic cloves

🌿1 handful of fresh basil

🍗1-1 1/2 cups chicken bouillon

olive oil, salt, pepper, thyme, oregano, cayenne pepper (if desired)

how to make it

Preheat oven to 400. Slice the tomatoes and the peppers into very thick pieces and distribute around foil-covered pans.

Drizzle tomatoes with olive oil and sprinkle with salt, pepper, dried oregano, thyme, and cayenne pepper flakes (if using). Peel shallots/onions and garlic, and wrap in foil. Place on pans next to tomatoes. Roast pans for 45-60 minutes, until the tomatoes are cooked thoroughly but not burned.

Once slightly cool, slide the skins off the tomatoes (alternatively, you can strain the soup after the fact). Place the tomatoes, peppers, garlic cloves, and shallots/onions in a food process and process until smooth. Add the basil and process again.

Add the chicken stock and process a third time (you may have to add the chicken stock in two or three batches, removing a little of the pureed tomatoes into a large bowl each time to make room). Once all the stock has been added, transfer all of the soup into a large bowl and stir. During the transfer, you can strain the soup through a mildly course colander if you chose to leave the skins on before pureeing. Taste the soup and adjust seasoning for salt and pepper.

Serve warm with crusty bread or grilled cheese!

Tags basil, main course, one pot meal, soup, stew, summer, tomato, vegetarian, weeknight

Omni Veggie

Rice Pilaf

Post author By Merigold
Post date July 4, 2021
1 Comment on Rice Pilaf

Customizable Rice Pilaf

This highly customizable rice pilaf rounds out my rice trifecta – Customizable Fried Rice, Indian Biryani Rice, and this one. This is by far the most customizable of the three. You can make it how you want it – side dish, main course, protein of choice, strictly vegetarian. You can choose a Moroccan, Mediterranean, or Latin flavor profile with the spices that you select. My favorite is a chicken-centric, Moroccan-esque varietal. All you have to do is follow a simple process: 1) Base, 2) Spices, 3) Veggies, 4) Rice, 5) Broth, 6) Garnish, and it’s ready in 30.

how to make it

(the bolded ingredients make my stand-by, Moroccan profile rice pilaf pictured above)

1) BASE. This is where you establish the flavor profile of your pilaf. Start by heating 1 tablespoon of olive oil over medium heat in a large pan. Then add 3/4 cup of any of the following along with salt and pepper, and sauté ~2-4 minutes.

Diced Vidalia or Spanish onion
Minced ginger root
Minced shallot
Diced carrot
Diced celery
Diced fennel

2) SPICES. This is where you build the flavor profile of your pilaf. You don’t want to drown the rice in spices like you might a curry; rather, lightly fragrance the rice with 1-3 spices of your choosing. Add 1 scant tablespoon of spices total, choosing from the following:

Lemon zest
Cinnamon
Cayenne
Oregano
Mint
Turmeric
Coriander
Cumin
Saffron

3) VEGGIES. This is where you can give your rice a little extra, if you desire. Throwing in some small broccoli florets, green peas, snap peas, or diced bell pepper here can give your rice a little more body. For my Moroccan pilaf, I add a handful of Golden Raisins or sometimes a diced apple. Give your mixture a good stir and another 60 seconds over medium-high heat

4) RICE. Now add 1 cup of rice of choice, dry. Jasmine rice or basmati rice tend to work best to absorb the flavors, but I’ve also made it with long-grained brown rice. Stir the grains until coated and sauté an additional ~2-3 minutes. If the mixture is starting to burn or looking a little dry, you can add another dash of olive oil or toasted sesame oil.

5) BROTH. This is the part that sets rice pilaf apart from normal rice – it is cooked in broth. Add 1 1/2 cups of broth – chicken, vegetable, homemade, or Knorr, your choice. Throwing in a splash of white wine is also acceptable and perhaps a little more salt and pepper. Bring the mixture to a boil over high heat, then reduce to a light simmer, cover, and cook for ~15 minutes until the liquid is absorbed. Then remove the rice from the heat, cover with a clean dish towel, and replace the lid, letting the rice rest for 10 minutes (this is key to making your rice fluffy not sticky!).

6) GARNISH. This is the best part of the entire pilaf. It’s where you add freshness and crunch to the beautifully rich flavor profile you’ve just created. Choose one thing green and one thing crunchy from the options below:

Minced chives
Fresh parsley
Fresh cilantro
Fresh mint
Toasted almonds
Toasted pistachios
Toasted pine nuts (also a favorite)
Toasted hazelnuts (also a favorite)
Toasted cashews (also a favorite)
Toasted pecans
Marinated, baked, chunked chicken or protein of choice

Fold in your garnish, fluff up this rice, and serve. The Moroccan style tends to pair well with a lemon wedge to squeeze on top for that added brightness. It may look like a lot but these six simple steps, once mastered, yield a full-bodied, hearty rice pilaf that can serve as a side dish or an entire meal. Of all three OneandahalfSlices rice dishes, this is by far my fav!

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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Moroccan Tagine

September 21, 2024 4 Comments

I have been SO excited to release this post!!! Why? Because this is your new weeknight dinner. It will impress your family, fill your stomach, warm your heart, and make your house smell like North African spices. I started making tagine years ago when I first moved to DC and came across a tagine in World Market. I was instantly and aesthetically intrigued, and purchased the thing on the spot not having a clue what I would do with it. Well… figured that one out. A tagine is the OG slow cooker. And whatever you put inside – lamb, chicken, chickpeas, rabbit, potatoes – you will taste the spicy exoticism. If you don’t have a tagine, no worries. You can make it in a Dutch oven, stovetop or, yes, in a slow cooker. And before you think this is just chicken slow roasted in tomato sauce… keep reading…

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Black Bean Bowls

October 15, 2022 3 Comments

Man, I gotta say, bowls have to be the biggest culinary hack for weeknight dinner. These Mexicali bowls are one of my standbys. The recipe I’m going to give you is for homemade black beans which, after you make them once, you’ll never buy another can of black beans again. Then I’ll leave a few bowl assembly hints for you at the bottom. #summervibes

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Tags apple, biryani, chicken, fried rice, grain, main course, one pot meal, raisins, rice, side, side dish, summer, vegetable, vegetarian, weeknight

Omni

Cashew Chicken Noodle

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour.

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside.

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds.

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

Crystal Miso Salad

September 3, 2025 No Comments

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

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Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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one and a half slices cucumber healthy summer sesame side dish salad

Cucumber Sesame Salad

July 22, 2023 1 Comment

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. Picnic ready and good in the fridge for a couple days.

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one and a half slices authentic katsu chicken ramen recipe

Katsu Ramen

March 19, 2022 1 Comment

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 202 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings.

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Miso Ramen

April 17, 2021 2 Comments

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms and crunchy veggies like broccoli and bok choy.

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Thai Curried Noodles

March 11, 2021 2 Comments

This is a unique, Thai-style curry with the poignant flavors of shallot, turmeric, coconut, and ginger over noodle. It is somehow hearty enough for winter but light enough for summer at the same time, and it is likely my new favorite Thai-style curry. So throw in a Thai chili, spice it up, and get to marinating!

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Tags Asia, Asian, cashews, chicken, honey, main course, mango, noodles, one pot meal, peach, pineapple, ramen, spicy, stir fry, weeknight

Veggie

Black-eyed Peas

oneandahalfslices black eyes crowder peas recipe bacon

Homemade Black Eyed Sea Island Red Peas

There is something to be said for simple, whole food.

Can I just say that until recently, I drastically underestimated the impact of homemade peas and beans. I was a canned girl all the way… until my CSA offered fresh, dried Crowder Peas and Black Beans as part of the winter delivery (THANK YOU @farmerchefcasey and Potomac Vegetable Farms). If you’re going to eat peas or beans, especially on their own as a side, there is a HUGE taste difference between homemade and canned. So cook up my skillet cornbread and give these peas a try. They pair well with butter cabbage, mashed potatoes, sweet potatoes, or collard greens.

Technically, these are Anson Mills’ Sea Island Red Peas. You can order them from Anson Mills directly and they will ship to you in a few days. If you haven’t tried Anson Mills’ rice or these red peas, they come highly recommended. By me. Who ought to know. This has to be at least my hundredth batch.

“Spring time in Florida is not a matter of peeping violets or bursting buds merely. It is a riot of color, in nature–glistening green leaves, pink, blue, purple, yellow blossoms that fairly stagger the visitor from the north…The nights are white nights as the moon shines with dazzling splendor, or in the absence of that goddess, the soft darkness creeps down laden with innumerable scents. The heavy fragrance of magnolias mingled with the delicate sweetness of jasmine and wild roses.”
– Zora Neale Hurston –

what you need

4 cups dried black eyed peas or crowder peas, soaked in water overnight and rinsed clean

4 slices bacon, diced (skip this if you’re after the vegetarian version)

1 cup swiss chard de-stalked and cut into thick ribbons

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon crushed red pepper (skip if you do not want your peas or beans spicy)

5 cups water

2 cups vegetable broth

2 tablespoons thyme

1 hot pepper or jalapeño, thinly diced

how to make it

Soak the peas or beans in water for at least three hours, ideally overnight.

In Dutch oven or large pot stovetop, cook the bacon until dark brown and almost crispy over Medium-High heat. Add the garlic, hot pepper, onion, and crushed red pepper, and cook ~1 minute more, stirring so the garlic does not burn.

Sprinkle mixture with thyme and add the drained peas, the water, and the broth to the pot, stirring everything together and scraping any bits up off the bottom of the pot. Reduce heat to low simmer, cover, place lid on pot and cook for 1-2 hours, or until beans are tender.

Note: This will take different amounts of time depending on the pea, the bean, and how long it was soaked. Mine usually take 1 1/2-2 hours total, but sometimes I let them simmer and sit for as long as 4 if I’ve got the time. You could probably whip them into shape in 50 minutes if you crank up the heat but the point is to let them boil down.

About 30 minutes before you are ready to serve, stir in the swiss chard and continue to cook.

Top with Greek yogurt sprinkled with a dash of cumin and thyme, a crispy veggie, and a side of cornbread.

Most people will think of this as a side dish, mostly because there is no meat.

But. This. Is. A. Whole. Meal.

As pictured above, you’re looking at 800 or so calories, 10g of fiber, and 60-70g of protein, give or take. This is all the fuel you need for one meal.

Tags bacon, beans, black eyed peas, crowder peas, peas, southern, weeknight

Omni

30 Minute Curry

30 Minute Curry

I know there is already a recipe up for my beloved Chicken Korma curry, best served with naan, over basmati rice or, my favorite, with arugula dressed with lemon juice, salt, and pepper. As I’ve been chatting with more and more folks, I continue to hear that homemade, restaurant-grade curry is intimidating to make because of all the grinding, mortar-and-pestling, and slow cooking that is required. So I decided to make a video with the 30 minute version of my chicken korma to show that, as long as you have enough forethought to marinate some chicken in some lemon juice, this really doesn’t have to be all that difficult. So for those who don’t follow OneandahalfSlices on Instagram (which you totally should), here you go! You could have this in 30!

Tags almonds, cashews, chicken, coconut, curry, India, indian, korma, main course, one pot meal, qorma, quick, spicy, weeknight

Veggie

Broccoli Soup

Broccoli Soup with Cheesy Croutons

Since I was a kid, I’ve loved Panera’s broccoli cheddar soup in a bread bowl. The problem with broccoli soups (or mushroom soups, or potato soups, for that matter) is that they are cream-based and can really tear up the stomach. This is a lighter but still very hearty take on broccoli cheddar soup, with a hint of extra cheese and crunch added in a floating cheesy crouton, like the sourdough hat on French Onion soup. If you’re skeptical that a bowl of broccoli soup can suffice for a full meal, give this one a try.

what you need

3 cloves garlic

2 tablespoons salted butter

2 heads of broccoli, florets cut into smaller pieces and stems diced

1 yellow onion

1 medium russet potato

Salt and pepper to taste

1/2 tablespoon paprika

8 oz cheddar cheese

1/2 cup 0% Greek yogurt

1 tablespoon red pepper flakes

4 slices of thick, white bread (like pan au levain)

1 vegetable bullion cube (makes ~2 cups vegetable broth)

how to make it

Note: Most everything is going to be blended so there is no need to dice the vegetables finely.

Chop the onions and garlic cloves. Melt the butter in a pan and sauté the onion and garlic until translucent, about ~2 minutes on medium-high heat. Season with red pepper flakes, salt, and pepper.

Peel the potato and chop into chunks. Peel the broccoli stems and cut into similar sized chunks. Set the florets aside. Add broccoli and potatoes to the onion and garlic, along with 5 cups of water, the vegetable bullion cube, and another pinch of salt. Boil on high heat until the stalks become tender (~30 minutes).

Add half the florets to the pot and cook until bright green, ~5 minutes. Transfer 100% of the solid contents and as much of the cooking water as needed to a blender and blend until smooth. Return the blended mixture to the pot, add the remaining broccoli florets, and reduce heat to medium.

Grate the cheddar cheese and add 3/4 of it to the pot, stir, and reduce heat to low-medium. Slice the bread and top with olive oil and the remaining cheese. Place in broiler for ~1 minute or until toasted golden brown.

Stir 1/2 cup of yogurt into the soup, stirring to mix completely. Ladle soup into bowls, top with black pepper and a cheesy crouton, and serve. Alternatively, you could get really fancy and serve this in a bread bowl!

Tags broccoli, cheese, main course, one pot meal, soup, stew, weeknight, winter

Omni Veggie

Thai Curried Noodles

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices

fresh coriander or cilantro leaves

Roasted peanuts and/or sesame seeds

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour.

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate. Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate.

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls.

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes.

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes.

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds.

Tags Asian, bok choi, bowl, chicken, cilantro, curry, main course, noodles, one pot meal, ramen, shallots, thai, thailand, tofu, turmeric, vegan, vegetarian, weeknight

Omni Veggie

Stir Fry

Weeknight Stir Fry

Two years ago I learned to make Pad Thai (the healthy, weeknight way). I was so thrilled with the simplicity and versatility of both the sauce and the base recipe that I quickly started customizing. Two years later we have weeknight stir fry, the meal that makes an appearance on my kitchen table at least twice every week. It is the perfect meal to unite all those errant vegetables from the CSA that are leftover in the fridge after a week of cooking. Read thoroughly below and let the contents of your fridge dictate your version of weeknight stir fry.

recipe

This recipe is like the Pirate Code of cooking. There are no mandatory ingredients. Only guidelines.

It is comprised of three parts: the base, the stir fry, and the garnish (plus the sauce, for which I recommend my tried-and-true Peanut Pad Thai Sauce). You’re going to layer your bowl in this fashion, starting with the base on the bottom, the stir fry on top, and finishing the dish with the garnish, as shown in the images below.

Base

+ Stir Fry

+ Garnish

Base. The base is going to provide the foundation for the meal. The culinary infrastructure on which the vegetables of your choosing will elegantly rest, drizzled with the tiniest bit of sauce. Options include:

brown rice, for a hearty, healthy meal
white rice, for a more commercial interpretation of ‘stir fry’
a bed of sautéed cabbage or wilted garlicky kale for a complete vegetable overload
raw, romaine lettuce for a super light lunch
note: when placing the base in the bottom of the bowl, drizzle with a bit of sauce for extra flavor

Stir Fry. The stir fry is the mixture of proteins and vegetables that you choose to make up the bulk of the dish. If using meat, cook it first in the pan before adding the vegetables incrementally. If using tofu or tempeh, you may want to cook those separately depending on how you usually like them. Stir Fry contents include:

chicken breast or thighs, cut into slices (or similar cuts of pork)
tempeh or tofu
green or savoy cabbage
carrots
yellow onions
zucchini
Portobello mushrooms
Bok choy
kale or spinach leaves
sliced bell pepper (longways)
sliced jalapeño pepper (longways)
broccoli stems (this is one of my favorites to minimize food waste. If you use the broccoli florets in another dish, save the stems. If particularly rough, peel them lightly like a carrot, cut off the ends, and cut them into thin strips. Then mix them into the stir fry as you would carrot sticks. They also take on Tamari or soy flavoring brilliantly on their own over a bed of rice for a simple lunch)

To make the stir fry: simply cook meat through in frying pan and add vegetables in order of crunchiness at 2 minute intervals (for example, broccoli stems first because they are crunchiest, then carrots and onions, then zucchini). Once all is cooked, top with sauce, stirring for another minute, then removing from heat.

Garnish. This is how you will top your stir fry, but it’s not just decoration. The garnish can add real substance if you want to make the meal more or less substantial. Suggested garnishes:

fried egg (for extra protein)
sesame seeds
minced chives or green onions
halved cherry tomatoes
carrot or cucumber slices
lime wedge
sautéed Portobello mushroom slices (pan fried in sherry and garlic)
halved peanuts or cashews toasted under the broiler
shelled, steamed, salted edamame (more extra protein!)
sliced jalapeño pepper (roundways)

Customize away and enjoy! Again, this is such a staple meal in my house, if you come up with combinations not listed here, put them in the comments section!

Tags Asia, Asian, chicken, egg, eggs, garlic, ginger, lime, main course, peanut, sesame, vegan, vegetarian, weeknight

Omni Veggie

Pad Thai

Healthy Pad Thai

Most of us know Pad Thai as a delicious, peanut-y warm dish that is comforting and about 1K calories per bite. Not this pad thai. Make way for delicious, healthy, easy, weeknight pad thai. You’ll never order take out again after you acclimate to this super flexible, vegan, vegetarian, chicken, pork, or tofu pad thai, made with peanut sauce.

what you need

2 chicken thighs or 1 large chicken breast, cut into slices or chunks (alternatively, pork, tofu, or tempeh)

1 small zucchini

2 medium carrots

1/2 yellow onion

1/2 package Organic Forbidden Rice black rice noodles (or Pad Thai noodles of your choosing)

1 tablespoon Ghee (butter or sesame oil will work in the absence of Ghee)

1 batch of homemade peanut pad thai sauce

2 tablespoons butter or desired cooking oil

(optional additions) 1/2 small head of cabbage cut into ribbons, 1 Portobello mushroom, 1 head of broccoli, 2 eggs, 1/2 an avocado cut into slices, etc. See notes below.

Get the sauce recipe here.

how to make it

Make the base. If using brown rice, pour two cups of water into a pot with 1 tablespoon of salted butter and bring to a boil. Add 1 cup of rice and cook, covered on the lowest simmer for 45 minutes until all water has disappeared. Do not stir at any point during the process. Leave covered and remove from heat.

If using noodles, cook noodles according to instructions on package, strain, and set aside.

Make the sauce.

Make the stir fry. Cut zucchini, carrots, and onion into long, thin strips and set aside. Place ghee in large frying pan and melt over medium heat. Add chicken slices/chunks and sauté until pink has just disappeared from the centers. Starting with the carrots, then the onions, and finally the zucchini, add vegetables to pan in 2 minute increments, then cook for an additional 4 minutes until vegetables (especially carrots) are softened but still retain a bit of crunch.

Pour 3/4 of the sauce over the vegetables and stir for 30-60 seconds, just to warm and thicken the sauce ever so slightly. Remove from heat. If topping with fried egg, heat 1 tablespoon butter in pan and quickly fry 2 eggs to desired consistency.

Serve. Place a helping of rice or noodles in the bottom of a bowl and drizzle lightly with remaining sauce. Spoon a hearty helping of the vegetable mixture over the base. Top with desired garnish (see notes below).

With Egg

With Peanut

Without Egg

This recipe, its sauce, and its sister dish Weeknight Stir Fry are literally the most versatile recipes I have ever tried. They are excellent for having a CSA, when many times I end up at the beginning of a week with several misfit vegetables and no one dish to unite them. This is that dish. Check out the Weeknight Stir Fry and Peanut Sauce posts for customization instructions.

One way to take this one bowl wonder up a notch is to augment it with garnish. Actually, this recipe is the reason I pay attention to garnish at all. Not only does it make the dish more presentable (say, for Instagram posts…), but it also adds considerably to the flavor and substantial-ness (totally a word) of the meal.

The Fundamental Laws of Garnish

1. Always add something fresh. This recipe is filled with cooked vegetables that can benefit from the added freshness and crunch of an uncooked vegetable. Some of my favorites: halved cherry tomatoes, sliced radishes, fresh lime wedge, a couple raw carrot wheels (or, if you’re feeling adventurous, perhaps a carrot flower), cucumber slices.

2. Always add something tiny. This gives the dish a daintily haphazard ‘sprinkled’ air. That may sound ridiculous but it looks great in pictures. Suggestions: halved peanuts or cashews toasted under the broiler, sesame seeds (!), minced chives or green onion, fresh parsley flakes.

3. Consider amplifying the meal with a side. If the one bowl concept isn’t popular with family members (or your significant other simply wants something a bit more “substantial”), consider adding a side dish or two to the bowl. Some of my favorites: long slices of Portobello mushroom pan fried in marsala or sherry and garlic, fried egg, steamed broccoli florets, salted and shelled edamame beans, fresh avocado slices.

On a completely separate topic, I am definitely noting “The Absence of Ghee” as a potential mid-life crisis rock band name.

Tags Asia, Asian, chicken, chopsticks, eggs, garlic, garnish, ginger, health, healthy, main course, peanut, sesame, stir fry, vegan, vegetarian, weeknight

Veggie

Peanut Sauce

Peanut Sauce

This is the versatile Peanut Sauce. Ironically, only the variation is made with actual peanut butter. The version I typically make is peanut-free! But this is THE sauce for healthy Pad Thai, Weeknight Stir Fry, rice attire, salad dressing, noodle accoutrement, etc. If you’re missing an ingredient, don’t panic. There is a substitution for almost everything. So customize away!

what you need

2 tablespoons tahini

2 tablespoons almond butter (or any nut butter)

Juice from half a lime

1/2 tablespoon rice wine vinegar

1 whole garlic clove, peeled

1 small knob of fresh ginger (no need to chop or peel)

3 tablespoons Tamari (or soy sauce)

1/2 tablespoon fish sauce

1/4 cup cashew milk (or other nut milk, or regular milk)

Salt, black pepper, & cayenne pepper to taste

See below for sweet peanut variation.

how to make it

Place all ingredients in chopper or small blender (I use the smallest container in this 3-in-1). Blend until smooth adding milk or water to reach desired consistency, noting that if adding to stir fry over heat, the mixture will thicken slightly.

Notes on texture: The amount of liquid controls how thick or thin this sauce becomes. Add more or less milk depending on desired thickness.

Notes on ingredients: This recipe is SUPER flexible. The substance comes from the nut butters. My favorite blend is tahini + almond, but peanut is a good option as well. If lacking tahini, you could make the entire thing with 4 tablespoons of almond butter.

Lime and vinegar give you the tanginess. I would be hard pressed to make this without lime juice but, technically, you only need one of the two, and could probably get away with lemon in a pinch. Similarly, you could skip the ginger OR the garlic OR the fish sauce and not be hurting for it.

To make this recipe sweeter: add 1 tablespoon fresh honey, 1 tablespoon of Hoisin sauce, or 1 tablespoon of molasses.

Sweet Peanut Variation

what you need

1/4 cup natural peanut butter

1/4 cup lime juice or 1/8 cup rice wine vinegar

2-3 tablespoons Tamari (or soy sauce)

1/2 teaspoon fermented chili paste (or sriracha)

1 tablespoon maple syrup

2-6 tablespoons of water

1 teaspoon sesame oil

(optional) 1 garlic clove, finely grated

(optional) 1 fresh ginger knob, finely grated

how to make it

Whisk together all ingredients excluding the water. Add the water one tablespoon at a time until desired consistency is reached.

Since natural peanut butters vary in consistency from very thick (Whole Foods or Publix brands) to very thin (some in jars), you will need to adjust the amount of water to achieve the consistency that suits your dish.

Tags Asia, Asian, creamy, garlic, ginger, lime, peanut, sauce, sesame, tahini, vegan, vegetarian, weeknight