Carbonnade Flamande

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This dish was made for my ‘journey’ to Belgium. Carbonnade flamande is a stew chocked with flavor, with onions and beef. Google translates tells me that carbonnade flamande means: beef stewed in beer seasoned with garlic and served with boiled potatoes. I wish I had looked at google before making this, because it would have gone great with potatoes. Instead I just enjoyed the stew on its own.

The use of mustard in the broth was unlike anything I’ve made before. I loved how thick the broth was. It’s the perfect bar examination prep food.

Carbonnade Flamande
(source)

Inredients
3 lbs chuck roast, cut into 1-inch pieces
salt and pepper, to taste
4 tbsp unsalted butter
3 medium onions, sliced
3 tbsp all-purpose flour
1 1/2 cups beef broth
1 1/2 cups Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 tbsp whole grain mustard
1 tbsp brown sugar

Directions

1. Pat the beef dry and season with salt and pepper. In a heavy pot over medium-high melt 2 tbsp of the butter. Add the beef and brown, 3 minutes per side. Remove the beef from the pot and set aside.

2. Add the remaining butter to the pot. Reduce heat to medium. Add the onions and season with salt. Cook until the onions are browned, about 15 minutes. Add the flour and stir until the onions are coated with the flour. Cook for about 2 minutes. Stir in the broth, scraping the bottom of the pan to get loosen the browned bits. Stir in the beer, thyme, bay leaves, and the beef.

3. Increase the heat to medium-high. Bring to a boil. Reduce heat to low and allow to simmer, covered, for 2 hours. Stir occasionally. A half hour before serving stir in the mustard and brown sugar. When time to serve, remove the thyme sprigs and bay leaves.

* serves 6
* this recipe is shared with Tasteful Tuesday & Tempt My Tummy

Jalapeno-Ginger Butternut Squash Soup

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I love butternut squash. I love soup. The combination of the two is the perfect blend.

Speaking of blends, I haven’t had a blender in a really long time after my last one broke. I haven’t had the money to replace it, so a lot of recipes that use a blender I avoid. I do have my food processor which could do the trick sometimes, but you can’t fill the food processor too high or it will overflow. I really need a blender for some things. I mean, making milkshakes in a food processor is tough.

I went to the Goodwill recently and I got some new (or I mean, old and used) clothes. I scanned the electronics section and they had a whole lot. I figured none of it would work though, due to past experience at Salvation Army with a food sealer.. thing. Anyway, there was a blender for $8. I tested it in one of the outlets and it spun, so I figured for $8 I didn’t have very much to lose. I got it home, washed it up really well, and used it to make this soup. And guess what? It works! $8 blender for the win!

This soup is perfect. I had it with some garlic bread that I had in the freezer. It was the perfect meal for a cold night. Apparently I forgot to add the water from the original recipe in, so my soup was definitely thicker than it would have been. While it may have made it last longer to have added the water, I liked the consistency a lot the way it was.

Jalapeno-Ginger Butternut Squash Soup
(recipe from Sunset Magazine)

Ingredients
2 tbsp olive oil
6 cloves garlic, minced
2 tbsp ginger, peeled and minced
1 jalapeno, seeded and minced
1 tbsp kosher salt
1/4 tsp cayenne pepper
1 butternut squash, peeled, seeded, and cubed
3 cups chicken broth
1 tbsp brown sugar
3 tbsp heavy cream

Directions

1. Heat olive oil in a large pot. Add garlic, ginger, jalapeno, and salt. Cook for about 2 minutes, stirring frequently. Add the cayenne and cook for 30 seconds. Add squash, chicken broth, and brown sugar. Bring to a boil. Then lower the heat and bring to a simmer. Simmer for 20 minutes, until the squash is tender.

2. In a blender, puree the soup in batches until smooth. Add the heavy cream. Serve hot.

* serves about 3
* Shared with Souper Sunday hosted by Kahakai Kitchen, Tuesdays at the Table, Delicious Dishes, Tasteful Tuesday Party, & Recipe Box   

Don’t forget to enter the giveaway for the mini muffin pan!

Spinach Tortellini Soup

 

I guess it’s that time of year where the soup and stew recipes start increasing. It hasn’t really cooled off significantly here yet, but I think the temperatures are going to start dropping soon. I’m over the 100+ degree summer. I know I’ll complain just as much when the temperatures start dipping into the 30′s and 40′s, but for a moment I will be relieved that I won’t be sweating up a storm. And I’ll be happy for the increase in soups in my meal plans.

Spinach Tortellini Soup
(source)

Ingredients
3 tbsp olive oil
1/2 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 – 2 cups frozen tortellini
1 can petite diced tomatoes
1 tsp dried basil leaves
8 oz frozen spinach
2 tbsp parmesan cheese

Directions

1. In a deep pot heat the olive oil. Add the onion and garlic until it starts to brown. Do not burn the garlic though!

2. Add the beef broth into the pot. Add the tortellini into the pot and cook to the package directions, but don’t drain.

3. Once the tortellini is cooked add the diced tomatoes, basil, and spinach. Cook for about 5 more minutes, stirring frequently and making sure that frozen spinach breaks apart and warms all the way through, about 5 minutes.

4. Ladle into bowls and sprinkle with cheese.

* serves 2

Slowcooker Barbecued Chicken Five Ways

This past week’s slowcooker meal made my life very easy. It made two dinners and three lunches. I sort of felt like I had pulled chicken coming out of my ears there was so much. But it really made my cooking this week easy. I tried to vary the chicken in my meals so it wasn’t the same chicken sandwich over and over again. I think I succeeded!

Out of this one slowcooked chicken recipe I got:

- Pulled chicken sandwiches
- Taco salad
- A pasta dish
- Hash
- Chili

I’ll break down the dishes like this: First I’ll post the slowcooker recipe for the chicken. Then underneath I’ll break down each dish into it’s own mini-recipe using the slowcooked chicken.

The entire recipe makes 10 servings. Each mini-recipe below serves 2.

Slowcooked Barbecued Chicken
(source)

Ingredients
3 lbs boneless skinless chicken breasts
1 can tomato sauce
3 chipotles in adobo, finely diced
2 tsp of the adobo sauce from the canned chipotles in adobo
1/4 cup orange muscat champagne vinegar (from Trader Joe’s)
1/4 cup honey
1/2 tbsp paprika
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large onion, thinly sliced
4 cloves garlic, minced

Directions

1. Whisk together the tomato sauce, chiptoles, adobo sauce, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, salt, and cayenne.

2. Spray the slowcooker with cooking spray and place the chicken inside.

3. Scatter the onions and garlic evenly over the top of the chicken and pour the sauce over the top.

4. Cook on low for at least 5 hours. I cooked mine for more like 10. Place the chicken in the bowl of a stand mixer with the paddle attachment on. Turn on for a minute, allowing the paddle to shred the chicken. If you don’t have a stand mixer, allow for the chicken to cool enough so that you can touch it and shred it with two forks.

DAY 1: Pulled Chicken Sandwiches

Ingredients
1/5 of the barbecued chicken
2 hamburger buns
2 pickles

Directions

1. Toast the hamburger buns.

2. Put 1/2 of the chicken onto each bun.

3. Serve with a pickle.

DAY 2: Pulled Chicken Taco Salad

Ingredients
1/5 of the barbecued chicken
2 cups shredded lettuce
2 oz tortilla chips (~30 chips)
1/2 cup shredded cheddar cheese
1/2 tomato, diced
2 tbsp sour cream

Directions

1. Take two bowls. Fill each bowl with the tortilla chips. Top with lettuce and tomatoes. Place the shredded chicken in the center and top with sour cream. Sprinkle the top with cheese.

DAY 3: Barbecued Chicken Pasta

Ingredients
1/5 of the slowcooker chicken
6 oz pasta in a shape of your choice
1/4 onion, diced
1/4 cup feta cheese, crumbled

Directions

1. Put the chicken in an oven proof dish and bake at 350 for about 10 minutes.

2. Cook the pasta according to package directions. Drain.

3. Mix the onion, cheese, and chicken into the pasta.

DAY 4: Barbecue Chicken Hash

Ingredients
1/5 of the chicken
2 red potatoes, diced
2 slices of bread, toasted

Directions

1. Mix the chicken and potatoes together in a bowl with your hands.

2. Bake the chicken and potatoes together until the potatoes are tender.

3. Serve with toast.

DAY 5: Barbecued Chicken Chili

Ingredients
1/5 of the chicken
2 tsp vegetable oil
2 cloves garlic, minced
1/2 onion, diced
1/2 sweet potato, cubed
1/2 cup frozen mixed vegetables
4 cups chicken broth

Directions

1. In a deep pot heat the oil. Cook the onions and garlic until they begin to brown. Add the sweet potatoes and mixed vegetables.

2. Pour in the chicken broth. Mix in the chicken.

3. Heat for about 30 minutes, until the sweet potatoes are tender.

* Shared with Mix It Up Monday & Mealtime Monday

Fried Rice Two Ways

 

Since Monday this week was a holiday, I had time to make dinner and didn’t need to rely on the slow cooker. But just because Monday allowed enough time to make dinner, Tuesday still did not. Because of this, I knew I needed to make enough dinner Monday to have on Tuesday and also to change the dish up a bit so I could have it two ways.

Clearly I’m not very good at keeping up with challenges I keep for myself (as you can see my 52 Week Around the World Challenge) ended short, but at least through this semester there should be a dish a week that I make two ways just because my schedule sort of forces it.

This fried rice made use of the crystallized ginger Rose sent me a few months ago in my Foodie Pen Pal box. Because it was cut up very fine, it wasn’t overpowering but to get a piece of that sweet ginger was excellent in the rice.

 

Day 2 got a bowl of fried rice soup, which was an easy way to make the dish into something else. In retrospect though, it could have used more broth.

Day 1: Fried Rice
Day 2: Fried Rice Soup

Fried Rice

Ingredients
3 tbsp vegetable oil
2 large eggs, lightly beaten
1 medium onion, chopped
2 cloves garlic, minced
2 cups shrimp, shelled, deveined, and cut into pieces
1 10-oz package frozen peas
3 cups cooked rice
1/4 cup soy sauce
3 tbsp white wine
2 tbsp crystallized ginger, finely chopped
4 tsp toasted sesame oil

DAY 2 EXTRA INGREDIENTS
1 cup chicken broth

Directions

1. Heat 1 tbsp of oil in a large skillet over medium-high heat until medium. Combine the eggs and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl.

2. Add another tbsp of oil. Add the onion and the garlic to the pan, and cook for 2 minutes. Add the shrimp and peas. Cook until the shrimp are cooked through, about 3 minutes. Transfer to the bowl with the eggs.

3. Heat the remaining tbsp of oil in the skillet of medium-high heat until hot. Add the rice and cook, stirring occasionally, until crispy.

4. Stir together the soy sauce, white wine, ginger, and sesame oil. Add to the skillet along with the egg. Cook until heated through.

5. DAY 1 INSTRUCTIONS: Serve as is.
DAY 2 INSTRUCTIONS: Heat the chicken broth and the rice in a large pot until simmering. When warm, serve.

* makes 4 servings of rice (DAY 1 & DAY 2 each make 2 portions)
DAY 1 CALORIES: 498 calories per serving
DAY 2 CALORIES: 503 calories per serving

Slow Cooker Lentil Vegetable Stew

 

The first week of my last year in law school was this week. Just two semesters left and I’ll have to change the name of my blog. It won’t be the Law Student’s Cookbook anymore, but the Unemployed Law School Graduate’s Cookbook. Well, that is until I pass the bar and hopefully get hired somewhere great. Then my blog will be called The Public Defender’s Cookbook. But more likely it will just need a new name that leaves me unaffiliated with a career. When that day comes . . . No. I can’t even think about it. It’s still so far off.

Anyway, school started this week and I have night classes two days every week. Last semester I had a ton of night classes.
Last semester I also got really fat because I ate out so much. On top of gaining pounds, my wallet got pretty slim. I would prefer things to work in reverse, so I’ve decided I really just need to implement ways that make getting home just before 9PM okay. The number one way this is going to work is if in the morning before I leave for work or school I throw everything for the day into a crockpot. That way when I do get home just 2 hours before my bedtime, I don’t feel like I need to run and get fast food to satiate myself. And frankly, anything I can make at home tastes a million times better than something that comes through a drive through.

This week has been a pretty mellow week compared to what the rest of my semester is going to look like. Two of my classes got cancelled the first week of school, so instead of two nights of needing quick dinners (rather, slow cooked dinners,) I only had one.

During the middle of my Prosecutorial&Defense Ethics my stomach started grumbling. I was happy to find this slow cooker stew when I got home.

Slow Cooker Lentil Vegetable Stew

Ingredients
1 cup frozen corn kernels
1 potato, peeled and cubed
4 carrots, sliced
1/2 cup onion, diced
2 stalks celery, sliced
1 cup green beans, broken into pieces
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 cup tomato juice
1 1/2 cups vegetable broth
1/2 cup dry lentils

Directions

1. Add everything except for the lentils into a slow cooker. Stir to combine. Cover and cook for 8 hours on low. Add lentils during the last hour of cooking.

* serves 6
* 273 calories per serving
* Shared with Souper Sundays at Kahakai Kitchen & What’s Cooking Wednesday

Chicken and Dumplings

 

This month at Food ‘n Flix we watched The Help hosted by Glennis at Can’t Believe We Ate. This is actually one of my favorite movies (and books) of all times. I typically don’t enjoy movie renditions of books, but I really feel like the movie did a great job of creating the book onto film.

In The Help there’s a lot of cooking on part of the help, the maids who raise rich white families’ children, cook dinners, and get no praise or thank you for the hard work they put in. The movie is based in Jackson, Mississippi, deep in the US South. There was a lot of fried food, a lot of Crisco… In fact Minny Jackson says at one point in her cooking lessons to Celia Foote:

“Crisco ain’t just for fryin. You ever get a sticky something stuck in your hair,like gum?…That’s right, Crisco. Spread this on a baby’s bottom, you won’t even know what diaper rash is…shoot, I seen ladies rub it under they eyes and on they husband’s scaly feet…Clean the goo from a price tag, take the squeak out a door hinge. Lights get cut off, stick a wick in it and burn it like a candle….And after all that, it’ll still fry your chicken.”

That’s actually the direct quote from the book, so maybe she delivered it differently in the movie. I don’t remember.

But that quote almost convinced me to make fried chicken. And if not fried chicken, to make something else with Crisco.

But as I sat there after the movie I found myself craving my Aunt Beau’s food. My Aunt Beau is actually my great-aunt. She lived in North Carolina before she died several years ago and really has been my only influence in Southern food. The movie left me hankering for hush puppies, for deep fried soft shell crab, and most of all, for chicken and dumplings. I didn’t eat very much Southern food growing up because that influence was across the country from us. But when I did have it, it just felt good.

And it still felt good and felt right and reminded me of my Aunt Beau when I made it. This is far from being an authentic chicken and dumplings.  I mean, I got it from Rachael Ray. And on top of that, I didn’t even use a full chicken. But I’m sure my aunt would appreciate me working with what I had to make something reminiscent of her.

And then I almost had to scratch the whole meal because there were bugs in my biscuit mix. Lucky I found another box in my cabinet which was unopened and didn’t have the same problem.

Chicken and Dumplings
(source)

Ingredients
2 boneless skinless chicken breasts, cut into chunks
1/2 tbsp vegetable oil
1 tbsp unsalted butter
1/2 russet potato, peeled and diced
1 carrot, peeled and diced
1/2 onion, chopped
1 bay leaf
salt and pepper, to taste
1/2 tsp chicken bouillon
1 tbsp all-purpose flour
2 cups chicken broth
1 cup Bisquick
1/3 cup warm water (plus more if needed)
1 tbsp dried parsley
1/2 cup frozen peas

Directions

1. Place a large pot on the stove over medium high heat. Add oil, butter, vegetables, and bay leaf. Cook for 5 minutes, stirring frequently. Season with salt, pepper, and bouillon. Add flour to the pot and cook for 2 minutes. Stir broth into the pot and bring to a boil. Add the chicken to the broth and stir.

2. Place the Bisquick in a bowl and combine with water and parsley. If the mix is too thick, add more water. You want it to be fairly watery – not as thick as if you were baking biscuits. Drop tablespoonfuls of the biscuit mix into the pot, spacing the dumplings evenly.

3. Cover the pot and reduce heat to medium low. Steam for 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce. Stir the peas in, until warm. Serve in shallow bowls.

* serves 2

Around the World in 52 Weeks: Fish Stew and Flat Bread

Despite my difficult making Congolese food last week, I was very happy with my kitchen’s trip to Algeria this week.

This week my kitchen teleported itself to Northern Africa. I made a fish stew, which while simple was packed with delicious, comforting flavors. I also made a flat bread. In the past, I have tried to make naan. Naan is my only experience with unleavened bread and while the naan was tasty, I just couldn’t get it right. Now, I don’t know if this Algerian flat bread is right. But it definitely was flatter than the flat bread I’ve made in the past. It also was full of flavor (thank you turmeric.)

For as much as I love turmeric, I think I need to be more careful using it because my fingernails are kind of stained yellow because of it.

The combination of the flavors of the soup and the bread was excellent, making a wonderful pair. It was a yummy trip this week. As I say every week, I am sure this is not even close to what authentic Algerian food is like. But it’s good nonetheless!

Fish Stew

Ingredients
1/2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
10 0z canned whole, peeled tomatoes
1/2 tsp paprika
1 large potato, cubed
2 celery stalks, diced
4 cups chicken broth
2 tilapia fillets, cut into pieces

Directions

 1. In a pot heat the olive oil. Fry the onion until translucent. Add the garlic and tomatoes, and simmer until the liquid from the tomatoes has evaporated. Add the paprika, potato, celery, and broth. Bring the soup to a boil. Lower the heat and simmer for 10 minutes.

2. Add the fish and cook for 10 more minutes.

* serves 2
* 350 calories per serving
* This soup is being shared with Kahakai Kitchen‘s Souper Sundays and KB and Whitesnake‘s Simply Delish Saturdays.
* Recipe came from here, with few alterations.

Flat Bread

Ingredients
3 cups flour
1 tsp kosher salt
1/2 cup olive oil, divided
1 1/2 cups water
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric

Directions

 1. Stir together the flour, salt, and 2 tbsp olive oil in a large bowl. Slowly stir in the water until a soft dough is formed. Knead the dough on a slightly floured surface for approximately 15 minutes.

2. Form the dough into a ball and coat with 2 tbsp olive oil. Cover the dough with plastic wrap and let stand for an hour.

3. Stir together cumin, paprika, turmeric, and the remaining 1/4 cup of olive oil.

4. Divide the dough into 12 equal pieces, keeping the pieces you are not currently working with covered with plastic. On a floured surface, roll each piece of dough into a 9-inch circle, getting it as thin as you can. Spread 1 tsp of the spiced oil on the dough with a pastry brush. Roll the dough up like a straw and then create a spiral with the dough.

5. Place your dough spiral between two pieces of parchment paper and flatten with the rolling pin, so that the dough is 6-inches.

6. Place a dry skillet over heat. Once hot place the flat bread in the skillet. Cook for about 2 minutes, until the bread starts to puff up. Flip and cook for about 2 minutes on the other side.

7. Continue until all the dough is used.

* makes about 12 pieces of flat bread
* 183 calories per piece of bread
* I followed the recipe here for how to make the bread.

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

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?

Crockpot Chicken Tortilla Soup

I’ve been all about soups lately. Besides it just being cold outside, I have night classes three days a week and need easy things I can grab and go before 5 or 6PM. Mondays I have class from 5-8, Tuesdays from 6-8, and Wednesdays from 6-9. I hate eating late, so eating before class is definitely the best thing for me to do. But.. to do this, I need something I can make QUICK.

Crockpots work well for this quick kind of cooking I’m looking for. Though it does take all day for the meal to cook, when it’s time for me to eat, I can eat quick. I can wake up early in the morning, throw everything in the pot, turn it on, go about my day, and come home to a house smelling delicious and dinner hot and ready. It’s like having a personal cook.

Except I’m the one doing the cooking.

This chicken tortilla soup was packed with flavor. It was great the first day, but even better the second.

Crockpot Chicken Tortilla Soup

Ingredients
2 boneless skinless chicken breasts, cut into chunks
2 cans Ro-tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cups frozen corn
1 onion, chopped
4 cups chicken broth
2 cups water
1 tbsp garlic powder
1 tbsp chile powder
1 tbsp ground cumin
1 tbsp dried cilantro
96 tortilla chips
1/2 cup sour cream

Directions

1. In a crockpot combine the chicken, Ro-tel, beans, corn, onion, chicken broth, water, and spices.  Cook on low for 8-9 hours.

2. Serve the soup with 12 chips and 1 tbsp of sour cream.

* serves 8
* 346 calories per serving
* This recipe is being shared with Souper Sunday at Kahakai Kitchen.