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

Around the World in 52 Weeks: Eggplant Bharta and Peas

I’ve been the worst world traveler ever. I got sick last month and I totally fell off the cooking wagon completely, so my kitchen travels suffered. Out of this sick month though, I did only miss two of the meals I was supposed to cook (Brunei and Isle of Man). In the next two weeks I’ll be doubling up and making sure I get back on track. This was the one resolution this year that I really didn’t want to fail at, so my cold that turned to a sinus infection will not defeat me!

I’ll also be posting my most recent traveling dish on the usual Saturday. I just wanted to get back on track a little here.

So this dish is Pudina Chicken and Eggplant Bharta and Peas. As I’ve said many times, Indian food is one of my favorite cuisines. In facts, I actually have traveled to India.

It was truly one of the best experiences of my life. The only bad thing is that I got a little spoiled by good Indian food, authentic spices, fresh and delicious bananas, and even the lack of meat. I’m a little hesitant at home to make vegetarian Indian dishes because I feel like I need to use paneer, but I have no idea where to get that locally.

I know this meal is hardly authentic with the Pudina Chicken. When I was in India I didn’t eat chicken at all – everything was vegetable based or paneer based. Maybe I should have made a veg dish. Now I’m kicking myself. The pudina was good, but the bharta was better and is the recipe I’m sharing.

On another note, I’m always looking for ways to prepare vegetables I don’t like. Eggplant is that vegetable in this. I loved this preparation.

Eggplant Bharta and Peas
(source)

 Ingredients
1 eggplant
1/2 onion
1/2 cup frozen peas
3 garlic cloves
2 tbsp chopped cilantro
1/2 jalapeno
1/2 tsp ground mustard
1/4 lime
butter, as needed
oil, as needed
salt to taste

Directions

1.  Slice the eggplants in half lengthwise and spread with butter. Place the eggplants sliced-side down on a baking sheet. Roast the eggplants at 500 in the oven for about 30 minutes.

2. Place the onion, garlic, and jalapeno in a food processor and puree.

3. When the eggplant is finished roasting, use a spoon to scoop out the roasted innards. Discard the skin. Mash the eggplant until smooth.

4. In a medium saucepan heat some oil over medium-high heat and add the pureed vegetables and mustard powder. Cook until slightly browned.

5. Add the mashed eggplant and peas to the pan. Cook until warm, and then reduce temperature to low. Simmer for 10 minutes, or until the peas are fully cooked.

6. Before serving squeeze in lime juice.

7. Serve over rice.

* serves 2

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time

Beef Stew

This month Food ‘n Flix was hosted by La Cocina de Leslie. The movie this month was a movie I had never seen before, Last Holiday. Georgia Byrd, a woman who lives just an average life has a life changing moment when she learns she has only a small amount of time left to live. Georgia regrets not going for her dreams while she had the chance, the dreams of being a chef, the dreams of traveling.. So she cashes in her life savings and goes on a European adventure before she dies. To enter Food ‘n Flix this month, go here to check it out. You have until the 29th!

Georgia seems to have a love affair with the Food Network, with the first dish she makes in the movie being from Emeril Lagasse. I decided that in the spirit of the movie I would make a dish of Emeril’s. This stew was perfect. The flavors were absolutely amazing. For something as simple as stew, I was surprised this could be full of so much flavor. Part of the recipe calls for Essence. I made way too much of the spice mixture just for this stew, so I’ve been including it in every recipe I’ve cooked since. It’s a wonderful combination. If you see me mention  Essence in the ingredients of my upcoming posts, this is what it is!

Beef Stew
(Emeril Lagasse)

Ingredients
3 tbsp olive oil
3 lbs beef, cut into chunks
2 tsp salt
2 tsp Essence (recipe below)
1 tsp ground black pepper
3 tbsp butter
1 lb mushrooms, quartered
2 cups onions, chopped
2 cups carrots, sliced
2 celery stalks, chopped
1 tbsp garlic, minced
4 tbsp all-purpose flour
4 1/2 cups beef stock
4 tbsp tomato paste
1/4 tsp ground allspice
4 cups russet potatoes, chopped
1 cup frozen peas, thawed

Directions

1. Set a Dutch oven over medium heat. Add 3 tbsp of olive oil. Season the beef with salt, pepper, and Essence. Add the meat to the pot and cook until brown on each side. Remove the beef and set aside.

2. Add the butter and mushrooms to the pot, and cook until well browned. Add the onions, carrots, and celery and saute until the onions are softened, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 3 minutes. Add the beef stock, tomato paste, allspice, and beef. Bring to a boil. Cover the pot and cook for 30 minutes.

3. Add the potatoes. Recover and cook 30 minutes more.

4. Stir in peas. Remove from heat. Serve over rice or egg noodles.

* serves 6

Essence

Ingredients
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

1. Mix all together thoroughly. 

Egg Drop Soup

Soup soup soup! I’m all about it recently, as I’m sure you can tell by my recent posts. So rather than break away from the soup, here’s another recipe.

I probably shouldn’t eat this, because I have high cholesterol and egg is high in cholesterol… But shoot me. It tastes good.

Egg Drop Soup

Ingredients
6 cups chicken broth
1 tsp cornstarch
1 tbsp soy sauce
1 clove garlic, minced
9 oz shrimp, peeled and deveined
1 carrot, shredded
1 cup portobello mushrooms, chopped
2 eggs, beaten
1 cup peas, frozen

Directions

1. Combine the cornstarch and broth in a pot and whisk together until fully dissolved.

2. Turn heat up to medium and bring to a low boil. Add soy sauce and garlic and stir. Add the carrots and mushrooms, stirring and cooking for 2 minutes.  Add the shrimp and cook for 3 more minutes. Add the peas and stir.

3. Reduce heat to simmer. Slowly pour the beaten eggs into the soup. Stir.

* serves 2
* 364 calories per serving
* I shared this recipe with These Chicks Cooked Weekly Recipe Collection and What’s Cooking Wednesday?

Around the World in 52 Weeks: Jerk Chicken, Vegetable Patties, and Banana Fritters

This week for my 52 week journey around the world I found myself on the beach in Jamaica. While I was sitting on the beach with my toes buried in the sand getting a horrible sunburn (because I don’t tan and I will burn regardless of how much sunscreen I have on) I began to feel a bit peckish. To fill my belly with the cuisine of Jamaica I decided I needed some jerk chicken. With my jerk chicken I made some vegetable patties to accompany. And every yummy meal needs a dessert. So banana fritters it was.

Of course this is all my fantasy. I wish I was on the beach of Jamaica and I wish I could walk into a restaurant on the Jamaican shore and be served some real jerk chicken and some real plantain fritters (instead of banana fritters.) Since this isn’t a possibility for me, I just started my first week of the spring semester and all, I had to transform my kitchen into a Jamaican kitchen and my dining room into a beach.

I have no idea if my jerk chicken tasted like jerk chicken at all, because I’ve never had Jamaican food. The vegetable patties were an excellent accompaniment to the chicken, though frying the vegetables definitely doesn’t make them all healthy and vegetableicious.

For dessert I had banana fritters. They made a great dessert and would make a delicious breakfast as well. 

Now if only I could go to Jamaica for real.. Also, I didn’t have any travelers join me this week in the around the world challenge, but I hope maybe next week someone will come!

Jerk Chicken

Ingredients
1 tbsp rum
1/2 tbsp water
2 tbsp malt vinegar
3 green onions, chopped
1 garlic clove, peeled and minced
1/2 tbsp dried thyme
1/2 tbsp vegetable oil
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp brown sugar
1/4 cup ketchup
1 tbsp soy sauce
2 boneless skinless chicken breasts
2 tbsp lemon juice

Directions

1.  Boil the rum and water in a small saucepan for 3 minutes. Transfer the rum mixture into a blender. Combine with the vinegar, green onions, garlic, thyme, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt, black pepper, and brown sugar. Blend until smooth. Transfer 1/2 tbsp jerk seasoning to a small bowl and combine with soy sauce and ketchup. Cover the sauce and set aside.

2. Arrange the chicken in a roasting pan. Pour lemon juice over the chicken. Rub the remaining jerk seasoning over the chicken. Cover and place in the refrigerator for at least 4 hours.

3. Preheat the oven to 350. Bake for about 30 minutes, until juices run clear.

* serves 2
* 229 calories per serving

 Vegetable Patties

Ingredients
3 tbsp vegetable oil
1 1/2 cup chopped onion
3 cloves garlic, minced
2 tbsp jerk sauce from the jerk chicken
1/2 tsp kosher salt
4 cups carrots, grated
2 cup canned peas, drained
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup milk

Directions

1. Heat 1 tbsp oil over medium-high heat in a skillet. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jerk sauce, and salt and cook for 1 minute. Stir in the carrots. Cover and reduce heat to medium and cook for about 5 minutes. Stir in the peas and remove from heat.

2. Mix the vegetables in a large bowl with the breadcrumbs, eggs, and milk.

3. Heat 1 tbsp oil in a large skillet. Form 1/3 cup mixture patties and place it into the skillet with the hot oil. Cook for 5 minutes. Flip and cook for 5 minutes on the other side. Set on a paper towel and let drain.

* serves 6
* 2 patties per serving
* 193 calories per serving

Banana Fritters

Ingredients
3 ripe bananas
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups flour
1 tbsp baking powder
1/4 cup milk

Directions

1. Peel and mash the bananas. In another bowl beat together the egg, vanilla, cinnamon, nutmeg, and flour. Stir together the egg mixture and the bananas. Sift in the baking powder and flour. Stir in the milk.

2. Heat vegetable oil in a skillet over high heat. Once the oil is hot drop spoonfuls of the banana batter into the oil. Once the fritters are golden brown, flip and cook the other side.

* makes 26 fritters
* 61 calories per fritter

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time