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the law student s cookbook the law student s cookbook tuesday december 4 2012 rafflecopter giveaway a rafflecopter giveaway posted by elizabeth at 9 10 pm 1 comment email this blogthis share to x share to facebook share to pinterest thursday october 20 2011 the law student s cookbook has a new home click here to be redirected to our new home http lawstudentscookbook wordpress com posted by elizabeth at 7 36 pm no comments email this blogthis share to x share to facebook share to pinterest wednesday october 19 2011 zucchini carrot bread i had never baked a sweet recipe with a vegetable before i ve never made zucchini bread or carrot cake or whatever other recipes rely on vegetables as opposed to the sweetness of fruits i was skeptical about how this bread was going to turn out i mean i know what carrots taste like and i know what zucchinis taste like but in a quick bread i just had no idea what i was getting myself into and really what i was getting myself into was delicious with this loaf sitting in my kitchen i had a hard time not picking at it when i was walking through the kitchen it lasted through about 3 days of breakfasts before it was no more this is definitely not a recipe i would throw away i will make this again and again zucchini carrot bread ingredients 1 2 cup olive oil 1 cup sugar 6 tbsp egg substitute 1 1 2 tsp vanilla 3 4 cup shredded zucchini 1 4 cup shredded carrot 1 1 2 cups flour 1 2 tsp kosher salt 1 1 2 tsp cinnamon pinch nutmeg pinch cardamom 1 2 tsp baking soda 1 4 tsp baking powder 1 4 cup chopped pecans or other nut or just leave it out 1 preheat the oven to 350 and prepare a loaf pan by spraying it with pam 2 beat the egg substitute until frothy combine the oil and sugar with the egg substitute and mix well mix in the vanilla zucchini and carrots and then set aside 3 mix the dry ingredients in a large bowl slowly add the zucchini mixture until blended fold in the nuts 4 pour the batter into the prepared pan and smooth the top with a spoon bake for 50 60 minutes or until a toothpick inserted in the center comes out clean makes 1 loaf 8 slices per loaf 326 calories per slice posted by elizabeth at 9 46 pm no comments email this blogthis share to x share to facebook share to pinterest labels bread carrots pecans zucchini tuesday october 18 2011 lemon pepper shrimp scampi i m kind of half considering moving to wordpress because i think i like the layout and functionality more than blogger by my next entry i ll know for sure what i m going to do about that it s been awhile since i ve posted but i still have been cooking most every night with homework though it s hard to find the time to post on here i m seriously like 2 weeks behind in sharing what i ve cooked but as this journal is called the law student s cookbook it does have to be expected that i don t have all the free time in the world to be posting on here i guess it s a surprise in itself that i actually do cook almost every night this meal was super easy and was also the first time i ve tried orzo i really enjoyed it and will be trying different orzo recipes in the future this entry will be submitted to presto pasta hosted this week by the life loves of grumpy s honey bunch lemon pepper shrimp scampi ingredients 1 2 cup uncooked orzo 1 tbsp chopped parsley 1 4 tsp kosher salt 3 1 2 tsp brummel brown 3 4 lb peeled and deveined shrimp 1 garlic clove minced 1 tbsp lemon juice 1 8 tsp black pepper directions 1 cook orzo according to the packaging drain and place in a medium bowl stir in parsley and 1 8 tsp salt cover and set aside 2 melt 1 tbsp brummel brown in a large skillet over medium high heat sprinkle the shrimp with remaining salt add the shrimp to the pan and saute 2 minutes or until almost done transfer the shrimp to a plate and set aside 3 melt the remaining brummel brown in a pan add garlic and cook for 30 seconds stir in shrimp lemon juice and pepper cook for 1 minute or until shrimp are done serve the shrimp over the orzo calories 366 posted by elizabeth at 9 51 pm 2 comments email this blogthis share to x share to facebook share to pinterest labels lemon orzo shrimp wednesday october 12 2011 shepherd s pie i love potatoes i could eat them all day and all night when i was a little girl i used to get in trouble because of potatoes actually at dinnertime i d just want potatoes potatoes and more potatoes i would just want potatoes i wouldn t eat anything else because all i wanted was that starchy goodness my mom should have fed me shepherd s pie every night while it isn t a substantial vegetable source there at least is some vegetable in it and a protein source shepherd s pie ingredients 1 lb potatoes 1 tbsp brummel brown 2 tbsp milk 1 1 2 onions 1 2 lb ground beef 5 oz frozen peas thawed 5 oz frozen corn kernels 1 2 tbsp paprika 1 pinch ground nutmeg 1 pinch salt 1 pinch ground black pepper directions 1 boil the potatoes until tender mash with milk and brummel brown season with nutmeg salt and pepper set aside 2 saute the onions with paprika add the ground beef and cook until browned 3 in a sauce pan blanch the frozen vegetables for 5 minutes in boiling water drain 4 spread a thin layer of potatoes in a baking dish add half the peas and corn and top with potatoes 5 bake at 400 degrees for 40 minutes until golden brown serves 4 252 calories per serving posted by elizabeth at 6 23 pm no comments email this blogthis share to x share to facebook share to pinterest labels beef corn peas potato saturday october 1 2011 beer pork chops with mushrooms and spicy green beans how crazy is this i make a post yesterday about how while i normally make chicken pork chops were calling to me and then today i also post another pork dish this meal was absolutely delicious while it may not photograph extraordinarily i really wish there was a way to transfer flavors via the internet the flavors of the beer onions mushroom and pork melded together so well with the spicy taste of the green beans i served the meal with just a plain noodle it was definitely good to do that because there was lots of sauce going on that soaked up in the noodles beer pork chops with mushrooms ingredients 4 pork chops 1 10 oz can cream of mushroom soup with roasted garlic 1 2 cup beer of your choice 1 cup mushroom pieces 1 onion finely chopped directions 1 preheat oven to 350 2 in a skillet brown the pork chops on both sides place in a baking dish 3 mix together the cream of mushroom soup and beer pour over the pork chops 4 arrange the mushrooms and onions over the pork chops 5 bake for 45 minutes serves 4 calories 202 calories spicy green beans ingredients 4 slices bacon 1 2 onion diced 1 tsp adobo sauce 1 lb fresh green beans 1 8 oz can petite diced tomatoes 1 4 cup water 1 tbsp honey 1 2 tsp kosher salt 1 2 tsp ground black pepper 2 tbsp lemon juice directions 1 cook the bacon in a large skillet over medium heat and cook until the bacon is crisp remove the bacon and place on paper towels to drain in the bacon fat add the onion and garlic cooking until fragrant add the adobo sauce and tomatoes cooking for 2 minutes stir in the green beans water honey salt and pepper bring to a boil cover the pan lowering heat to medium low simmer until the green beans are tender 30 to 40 minutes 2 crumble the bacon sprinkle the bacon pieces and lemon juice over the green beans serves 4 calories 89 calories posted by elizabeth at 8 41 pm no comments email this blogthis share to x share to facebook share to pinterest labels beer green beans mushrooms onions pork chops tomato friday september 30 2011 pork chops with mushroom bourbon cream sauce and mushroom pasta salad my meat of choice is usually chicken ever since i was a little girl chicken has been my go to i went to new york once with my mom when i was in high school and for the week i was there every meal i had was chicken i have very little variation in my diet clearly but i made a change with this dinner i actually really like pork chops but for some reason i just don t make them very often i don t really have a reason for my lack of pork in my diet except that i just am drawn to chicken most of the time this dinner was such a success though that i think i need to change things up the biggest success of the dinner wasn t the pork itself actually it was the fact that the breading on the pork was the best breading i ve ever had on a piece of meat that i cooked it didn t flake off it didn t stick to the pan it didn t leave spots of exposed meat it just worked the pasta salad was a nice accompaniment though it seems to be upstaging the pork in the picture pork chops with mushroom whiskey cream sauce ingredients 1 tbsp olive oil 1 2 lb sliced mushrooms 2 tbsp chopped onions 2 garlic cloves minced 1 4 cup white cooking wine 1 2 cup chicken broth 1 4 cup heavy cream 2 tbsp jameson irish whiskey salt and pepper to taste 1 egg 2 tbsp water 2 pork chops all purpose flour 2 cups bread crumbs 1 1 2 tbsp olive oil directions 1 saute onions garlic and mushrooms in 1 tbsp olive oil in a large skillet until the mushrooms are browned about 15 minutes 2 increase the heat to high and add the white wine boil for about 4 minutes until the liquid creates a glaze add the chicken broth and whiskey boil and reduce by 2 3 add the cream and simmer allowing the sauce to thicken 3 whisk the egg and water together in a shallow dish sprinkle both sides of the pork chops with salt and pepper dip the pork in the flour the egg mixture and then the bread crumbs make sure the pork is thoroughly coated in bread crumbs 4 heat the 1 1 2 tbsp oil in a skillet add the pork chops and cook for about 4 minutes on each side until brown place the pork chops in a preheated oven set at 400 for 8 minutes 5 serve the pork chops with the sauce on top serves 2 calories 518 calories mushroom pasta salad ingredients 4 oz dry pasta 1 tbsp vegetable oil 1 1 2 tbsp lemon juice 1 tbsp red wine vinegar 1 tbsp dijon mustard 1 2 tsp dried oregano 1 2 tsp dried thyme 2 oz mushrooms sliced 1 2 cup snow peas chopped 1 4 red bell pepper chopped 1 4 yellow bell pepper chopped directions 1 cook the pasta according to the directions on the box rinse in cold water and drain 2 in a large bowl mix the vegetable oil lemon juice vinegar mustard oregano thyme and mushrooms add snow peas peppers and pasta mix to make sure everything is covered in the flavors evenly 3 refrigerate for at least an hour serves 3 calories 100 calories posted by elizabeth at 8 42 pm no comments email this blogthis share to x share to facebook share to pinterest labels mushrooms pasta pasta salad pork chops whiskey older posts home subscribe to posts atom followers blog archive 2012 1 december 1 rafflecopter giveaway 2011 59 october 5 september 10 august 13 july 13 june 10 may 8 about me elizabeth i m a 24 year old law student just doing my thing in california view my complete profile watermark theme powered by blogger