Tomato and Sausage Pilaf

This last semester of law school had me effectively fall off the planet. As of last night though I am now 66% done with law school – only one year left!

If this blog were actually entitled Law Student Eats or something (as opposed to it being my Cookbook) these last few months of food would be filled the nastiest foods ever. I have eaten a lot of hot dogs and chili fries, hamburgers, pizza, and Chinese food. I am not saying any of those are actually nasty, because they taste really good . . . But I have hardly been healthy and unfortunately I’ve noticed a major increase in my weight in the last few months. This is very disappointing given how much I lost last year. I don’t want it all to be for nothing, so it’s time I pull myself together again and start making meals that matter and reexplore my kitchen and have fun.

My around the world challenge, like I’ve mentioned, was entirely set-back by my hectic life. But I will be making those missed out ‘trips’ up starting next meal plan hopefully. If not, I do still plan to make 52 dishes from other countries – we will just see how it pans out.

My school work has really gotten in the way of cooking. I was also disappointed that I wasn’t able to participate in Food ‘n Flix last month because I just had no time to watch the movie. I already have my dish picked out though for this month’s movie, Sideways. I plan to make it Friday this week. I just need to go to the store and get some wine first. To participate in this fun event check it out here.

Now with that being said and all my talking out of the way, this pilaf was delicious. I usually mess rice up if it’s not cooked traditionally (or in a rice cooker.) This recipe was surprisingly simple, left me with fluffy (not burnt) rice, and tasted delicious.

Tomato and Sausage Pilaf
(source)

Ingredients
1 1/2 tsp olive oil
9 oz smoked sausage, sliced
1/2 onion, finely chopped
1 clove garlic, minced
3/4 cup basmati rice
2 1/2 oz mushrooms, sliced
1 cup crushed tomatoes
1/2 cup + 2 tbsp chicken broth
1/2 cup frozen peas

Directions

1. Preheat the oven to 350.

2. Heat 1/2 tsp of olive oil in a large frying pan over medium heat. Add sausages and cook, turning occasionally, for 10 minutes. Transfer to a plate and set aside.

3. Add 1/2 tsp of olive oil, onion, and garlic to the frying pan. Cook for 5 minutes, or until soft. Add the rice, and cook stirring for 1 minute. Transfer to an ovenproof dish. Place sausages on top of rice.

4. Add the remaining oil and mushrooms to the frying pan. Cook for 2 or 3 minutes, until the mushrooms begin to release liquid. Add the tomato and broth; bring to a boil. Pour over rice and stir to combine. Cover dish with tight-fitting lid.

5. Bake for 40 minutes. Add peas. Bake covered for 5 more minutes.

* serves 2

Easy Jambalaya

Jambalaya, a-crawfish pie and-a file gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we’ll have big fun on the bayou.
- Hank Williams Jr.

While this obviously isn’t a traditional jambalaya, it was tasty and it was easy.

Easy Jambalaya

Ingredients
1 tbsp canola oil
3 stalks celery, chopped
2 small red bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp ground cumin
2 tsp chili powder
1/2 tsp paprika
1 1/2 cups dried rice
2 cups water
15 oz fire roasted petite diced tomatoes
1 bay leaf
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp parsley, chopped
1 chicken sausage, sliced
15 oz boneless skinless chicken breast, cut into chunks
5 oz raw shrimp, deveined and peeled

Directions

1. Heat the oil in a pot. Once hot add in the vegetables and cook until the onion is translucent. Add the spices and saute for a minute.

2. Add the rice and saute for a few minutes to toast. Add the tomatoes, water, chicken, salt, and pepper. Cover and simmer for 30 minutes or until the rice is tender.

3. Remove the bay leaf. Add the sausage, shrimp, and parsley. Cook for about 5 minutes, until the shrimp are pink.

* serves 4
* 550 calories per serving

Sausage Broccoli Noodles

Sausage Broccoli Noodles

Ingredients
4 oz uncooked pasta
2 links of sausage, I used a spicy chicken sausage
2 1/2 oz mushrooms, sliced
1 tbsp Brummel&Brown, yogurt spread or other butter substitute
1 tsp garlic, minced
1/2 tbsp cornstarch
3/4 cup milk
3/4 cup broccoli
1/2 cup shredded Cheddar cheese

Directions

1. Cook the pasta according to the directions on the package. Cook the broccoli in another boiling pot of water. Meanwhile, in a large skillet saute the sausage and mushrooms in the butter substitute, until the mushrooms are brown and tender. Add the garlic and cook 1 more minute.

2. Combine the cornstarch and milk until smooth; gradually add to the skillet with the mushrooms and garlic. Bring to a boil and cook for 2 minutes, until thickened. Drain the pasta and broccoli and add to the sausage mixture. Stir in cheese and cook until melted.

* 518 calories per serving
* serves 2