There’s nothing I hate more than a cold. This past week was pretty bad health-wise for those of us at the law school. It seemed like all of my friends were sick, and my friend Amanda and I got pretty bad colds. All of my Vitamin C consumption just couldn’t stave off the law school germs. It probably didn’t help that I’ve been staying up late doing work for the past week and a half, but what’s done is done. I’m just hoping that I’ve fulfilled my cold quota for the year and that the germs will now leave me alone. What can I say? I’m an optimist sometimes.
After a week of soup, soup, and more soup, I was really craving something hearty last night. I spotted this recipe for vegetarian burger a few days ago on Tastespotting and pinned it within seconds of reading the ingredient list. I love black beans. Black bean soup, black bean salad, black beans burritos. You name it, I will eat it. And I love veggie burgers. I’m always looking for more ways to get in my daily dose of protein, and this was just the ticket. It’s hearty and flavorful, and you can easily adapt it to what’s in your kitchen.
The original recipe calls for quinoa, but I am somehow completely out. So I substituted farro. While the grains normally take 35 to 45 minutes to cook, Trader Joe’s now makes a great ten-minute variety. I am actually obsessed. If you haven’t tried farro yet, you definitely should. It’s nutty and filling, and Oprah has classified it as a health food (so it must be true). All I know is that I feel great eating this whole-grain, and it doesn’t hurt that it tastes fantastic!
Remember that time I had a food blog that got put on the back burner first during exams and then while I let my mother feed me over break? Yeah, I do. Sorry ’bout that. Blogger fail. BUT one of resolutions this year is to be better about blogging. That and keeping my “to do” lists organized in a Moleskine journal. Oh, and to pack my lunch more often. Don’t worry, I have already put all of these on a “to do” list.
Anyway, let’s work on two of those, shall we? Today, I bring you a tortellini salad that takes about as long to make as it does to boil some pasta. It features some colorful vegetables–which I think is what most people are hoping to add to their diet around this time of year. The best part, however, is that this salad incorporates my favorite condiment at the moment: red pesto. Made from sun-dried tomatoes, cashews, and some quality olive oil, I first fell in love with it while studying abroad and rediscovered it after picking up a jar from Eataly this past summer. My friend Amanda was kind enough to replenish my stock and to grab a jar of my favorite brand on her last trip to NYC (I have the greatest friends ever). I have yet to make my own, but something tells me that attempt is right down the road.
So Turkey Day is officially over. Thanksgiving at my mom’s house is filled with tons of turkey, plenty of sides, and a whole bunch of family. This year, Liz and I took over the cooking in an attempt to give our mom a break (naturally, this resulted in her spending the day cleaning. We fail). I wound up on turkey duty, recreating the Lemony Brined Turkey that has become a staple at the annual law school Friendsgiving, and the two of us split the sides.
Needless to say, like most people, we always wind up with too much leftover turkey. So what’s a girl, who doesn’t really like turkey, to do? After Friendsgiving this year, I decided to give my leftover turkey some new life in the form of mini pot pies that I froze to make a quick meal during the impending exam season.
The recipe for the filling is inspired by the one used by my friend Sarah. If you have time, you should definitely make your own crust. If not, however, the pre-made refrigerated variety works just fine. Hope you all had a great holiday. Happy eating!