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!
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!
I’m just about halfway through my second semester of law school, and I know that the madness of outlining and finals is about to pick up. As a result, I’ve been making more meals that I can freeze for later in the semester. After the dismal eating season known as first semester finals, I’ve realized that I really need to plan ahead so that I have some semblance of a balanced diet–even if I’m completely lacking on sleep. I’m already benefitting from this plan; while this last brief did require some takeout, I was still able to pull things from my freezer for a quick lunch on more than one occasion!
Now, I love potstickers. While I could buy some from the store, I’ve taken to making my own. They are actually really easy and a lot of fun to make. Pretty much every grocery store carries wonton wrappers (usually found near the tofu). Since I live by myself, I have no need for an entire head of cabbage; my solution this time was to buy a pack of “coleslaw” mix from Whole Foods, which worked really well. It had the perfect amount of carrots and cabbage, and you can pick a packet based on how much filling you want.
To freeze the potstickers, just fill the wonton wrappers and lay on a baking sheet. Freeze for a few hours, then place into freezer bags. Once assembled, they take only a few minutes to cook through and are great served aside a salad or some roasted vegetables. I’m posting a more traditional filling today and will post another later this week. Happy eating!