Giveaway

To launch Around The World in 52 Weeks, I am hosting a giveaway.

This cookbook has recipes from France, Italy, the Mediterranean, Mexico, India, China, Thailand, and Vietnam. Not only are there plenty of  delicious recipes in the book, it has beautiful pictures! I don’t know about you, but I love a cookbook with pictures.

This winner for this giveaway will be randomly chosen. To enter leave a comment to THIS post telling me what your favorite cuisine is and what your favorite dish to cook (or eat!) from that cuisine is. For me, I love Indian food. My favorite dish is chicken tikka masala. This is followed closely by German food, with some sort of schnitzel.

If you want to enter a second time, mention this giveaway on your blog, twitter, or facebook. Link me to where you do this in a separate comment and you will get a second entry for this lovely cookbook.

Also, make sure you leave your email address so I can contact you if you are the winner.

Entries must be submitted by January 31st at 11:59PM PST.

Around The World In 52 Weeks

One of my many resolutions for 2012 is to travel the world in 52 weeks. While I really wish I could travel the whole world, this will never be a possibility due to the cost. When I was in college I traveled to India for several weeks. It was one of the best experiences of my life and really made me want to travel more. I actually had a backup plan that if I didn’t get into law school, I would take the year, jetset, and travel. Unfortunately for my travel plans (but fortunately for my educational goals) I did get into law school. As I paid my first year tuition I waved goodbye to my travel opportunities.

Since I can’t travel around the world, I want to at least make it a point to travel this year in my kitchen, mouth, and belly. Once a week for the next year I will (attempt to) cook a dish from another country. I actually already have the meals planned and the countries I’m visiting over the next year.

Next week I’m traveling to French Guinea in my kitchen. I am inviting you all to make this yearlong journey with me. Every week when I publish my worldly dish I will be also putting a linky in the post, so you can share your worldly dishes as well. They can be from anywhere in the world. It doesn’t need to be from the cuisine of the country I posted, but from anywhere.

There are several easy rules to participate:

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

I hope to see you join me next week as we start traveling the globe!

Asian Turkey Meatballs

This winter break has made me incredibly lazy. I feel off my game lately. Not going to school or work has allowed me time to actually feel tired. When I’m super busy, I just keep going and I don’t realize how tired I am almost all of the time. When I finally have the time to take a break from my day-to-day and get a day or two (or two weeks) off, I feel so tired the entire time and don’t end up being productive or getting anything done. I need to take like.. a month off or something to get caught up, because as soon as I finally get past this tired spell, school’s just going to start again.

I need time to rest and then I need time to get stuff done that doesn’t involve work and school.

Needless to say, I’ve been eating out a lot. But here’s one dish I actually made!

Asian Turkey Meatballs

Ingredients
2 tbsp bread crumbs
10 oz lean ground turkey
1/2 tbsp ginger, peeled and minced
1 clove garlic, minced
1/4 tsp kosher salt
2 tbsp chopped fresh cilantro
2 green onions, chopped
1 1/2 tbsp soy sauce
1 1/2 tsp sesame oil
1 tbsp lime juice
1 tbsp water

Directions

1. Preheat the oven to 500.

2. Mix all the ingredients together in a big bowl using your hands. Form the turkey mixture into ping pong size balls. Spray a baking sheet with Pam and place the meatballs on the sheet.

3. Bake in the preheated oven for 15 minutes.

* serves 2
* about 4 meatballs per serving
* 246 calories per serving
* I served it over rice, but the calories for the rice are not included.

 

 

Announcing Food ‘n Flix for January: Eat Pray Love

I realize I’m a few days early posting this (okay, about 4 days early.) But this holiday is keeping me busy, so I need to use all the time I have to get this up before I forget to do it.

Eat Pray Love is the story of Elizabeth Gilbert, a woman unhappy in her marriage, who makes a journey around the world to rediscover herself.

When I first watched this movie I was jealous of Elizabeth and her ability to take off as she did from her life and go to three diverse countries: Italy, India, and Indonesia.

She eats her way through Italy.

She learns to pray in India.

And in Indonesia, she learns to love herself and… well, you have to watch the movie!

This movie leaves plenty of opportunities to recreate dishes seen, or be inspired by the general mood and theme of the movie. Full of food, culture, and beauty, hopefully this movie will leave you craving something!

HOW TO PARTICIPATE IN FOOD N’ FLIX:

1. Watch the chosen film (Eat Pray Love). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Your post must be current (during the month of January). The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at elizabeth@crabtech.net by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

DEADLINE FOR SUBMISSION: January 28, 2012

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

Nutella Whoopie Pies

On LiveJournal there’s a community called BakeBakeBake. Every month BBB has a new theme, which people can participate in if they want. This month’s theme was the color white. I was trying to decide what I was going to make that was white and all I could think of was something that involved coconut or something that involved marshmallow. I wasn’t feeling either of those ingredients though, so I sat on it for a bit and considered what I could make. 

One thing I thought of that was white was the cream in the middle of a whoopie pie. After much deliberation, I decided that to make the white the dominant part of the baked good, I would reverse my whoopie pie, with a vanilla cookie and chocolate (or rather NUTELLA!!! cream in the middle.) Of course this isn’t going to create the whitest of white cookies, but it definitely was me trying to be at least a little creative. So these inside-out whoopie pies were my entry into BBB’s white theme and were utterly delicious!

I have this dangerous love for Nutella, so I kind of ate these faster than I should have.

Nutella Whoopie Pies

For The Outsides
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
4 tbsp unsalted butter, room temperature
4 tbsp shortening, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup buttermilk
2 tbsp milk
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla extract

1. Line two baking sheets with parchment paper. Preheat the oven to 375.

2. In a large bowl whisk together the flour, baking powder, and salt. Set aside.

3. In a stand mixer with the paddle attachment, cream together the butter, shortening, white sugar, and brown sugar. Mix in the eggs and the buttermilk.

4. In a small dish combine the milk, baking soda, and vinegar.

5. Mix half of the dry mix into the butter mixture. Mix in until there are no dry spots. Add the milk mixture and beat in well. Mix in the rest of the dry mixture, beating until there are no clumps or dry areas.

6. Make 1 tbsp drops of the dough on the cookie sheets, leaving about 2 inches between each cookie. They spread a lot, so make sure to leave room!

7. Bake for 10 minutes, until golden brown and when pushed gently in the middle, they bounce back. Set aside and let cool.

For the Nutella Cream
12 tbsp unsalted butter, room temperature
1/2 cup Nutella
1 tsp vanilla extract
1 tbsp milk
1 cup powdered sugar

1. In a bowl of a stand mixer, combine the butter and Nutella. Beat well.

2. Add the vanilla, milk, and powdered sugar. Mix until the sugar is just incorporated. Increase the speed and beat until the cream is creamy and smooth.

To Make the Whoopie Pies

1. Pair cookie tops that are of similar size.

2. Spread the bottom of one cookie with the Nutella cream. Place the bottom of the other cookie onto the Nutella spread, sandwiching together.

* This recipe is being shared with Sweets for a Saturday.

Kidney Bean Curry

I bought this cookbook forever ago at Borders, when the store was still in existence, but for some reason the book got pushed somewhere and I never made anything out of it. I bought this book years ago, so I can’t believe it’s only now that I am getting around to making anything out of it. 

Indian food is hands down my favorite cuisine there is. I love trying new recipes, I love curries, I just love all the flavors that fill up every mouthful when I eat this delicious food. This is why I can’t believe I haven’t cooked out of this book. I am equally surprised I haven’t made anything out of this cookbook after trying the kidney bean curry. I usually make chicken curries of different variations. I have never made a bean curry (well, I have made chickpea curry).

I served this curry over rice. It would have been nice to have some naan as well.

Kidney Bean Curry

Ingredients
1 cup canned kidney beans, drained
2 tbsp vegetable oil
1/2 tsp cumin seeds
1 onion, thinly sliced
1 jalapeno, finely chopped
2 garlic cloves, minced
1 in piece fresh ginger root, grated
2 tbsp curry paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1/2 tsp kosher salt
1 can petite diced tomatoes
2 tbsp chopped cilantro

Directions

1. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes, until they begin to sputter. Add the onion, jalapeno, garlic, and ginger and fry for 5 minutes. Stir in the curry paste, cumin, coriander, chili powder, and salt and cook for 5 minutes.

2. Add the tomatoes and simmer for 5 minutes. Drain the beans and stir them in with the cilantro. Cover and cook for 15 minutes, adding water if necessary.

* serves 4
* 208 calories per serving
* This recipe comes from the Best Ever Indian Cookbook by Mridula Baljeka, Rafi Fernandez, Shehzad Husain, and Manisha Kanani.
* I am sharing this recipe with Cookbook Sundays at Couscous & Consciousness.

 

Spinach Ricotta Quiche

I should be studying. 

Spinach Ricotta Quiche

Ingredients
1 refrigerated pie crust
2 cups spinach, cut up and cooked in a skillet
1 cup heavy cream
4 eggs
1 cup ricotta cheese
1 cup cheddar cheese
1/2 tsp kosher salt
1/2 tsp ground black pepper

Directions

 1. Preheat the oven to 375. Spray a pie plate with cooking spray. Gently pat down the pie crust in the plate and poke holes across the bottom of the crust.

2. In a bowl mix together the spinach, cream, eggs, ricotta, cheddar, salt, and pepper. Pour into the crust.

3. Bake for 40-45 minutes and let cool for 5-10 minutes before eating.

* 452 calories per serving
* serves 6

Lentil Soup

Last week was soup week. It was kind of unintentional, but after I finished my meal plan I realized I had an abundance of soups on my list. This was hands down the best soup of the week and actually the only one I’m going to share, since I only share the yummiest of yummies. It’s been really cold here in Sacramento, reaching below freezing most nights for the past week. I had a final on Saturday and by 9 in the morning it was only 32 degrees. Brrrrrr….

Soup is good!

French Lentil Soup

Ingredients
1 1/2 tbsp olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup + 2 tbsp lentils, rinsed
7 oz petite diced tomato in juice
balsamic vinegar

Directions

1. Heat oil in a saucepan over medium-high heat. Add onions, celery, carrots, and garlic, sauteing until the vegetables are brown, about 15 minutes.

2. Add 2 cups of broth, lentils, and tomatoes. Bring to a boil. Reduce heat over medium-low, cover, and simmer until the lentils are tender, about 35 minutes.

3. Transfer 1 cup of soup to a food processor or blender and puree until smooth. Return the puree to the soup. Season with salt, pepper, and a splash of balsamic vinegar.

* serves 3
* 333 calories per serving

Vegetable Lasagna Roll-Up

I’m studying for finals and I need a break. 

Vegetable Lasagna Roll-Ups

Ingredients
1 cup assorted frozen or fresh vegetables
1/4 cup white beans
2 tbsp sour cream
2 oz shredded cheddar cheese
1 garlic clove, peeled
salt, pepper, and paprika to taste
2 lasagna noodles

Directions

1. Cook the lasagna noodles per the directions on the package. Set aside.

2. In a food processor combine the vegetables, beans, sour cream, half of the cheese, garlic, salt, pepper, and paprika. Pulse until a paste is formed.

3. Lay the lasagna noodles flat and spread the paste onto each noodle. Roll the noodle up as if you were rolling a sleeping bag.

4. Place in a baking dish and cover with any remaining vegetable-bean paste and the remaining cheese. Bake for 20 minutes at 350.

* makes 1 serving
* 451 calories per serving
* This recipe is being shared with Bizzy Bakes’s Bake with Bizzy!