Recipes for Law Students

By Megan Goldie

Whether you recently moved and forgot to pack your potato ricer, or your partner just mentioned how weird it is that it’s their turn to cook again for the seventeenth night in a row, every busy law student needs some simple standby recipes. Luckily, I've been cooking lazily for years! Every issue I’ll bring you recipes that you can make in under an hour with the basics you can find in every kitchen.

First up for fall, Mushroom Chicken:

Ingredients: 2 boneless, skinless Chicken breasts ½ yellow onion 2 cloves garlic 2 tbsp butter 3 cups sliced mushrooms 1/3 cup cream* 1 Tbsp Dijon Mustard 1 Tsp Worcestershire Sauce Salt Pepper Greek Seasoning Mix*

​*Notes: I use half and half, but anything creamy will do (sour cream, plain yogurt, even almond milk). I like Greek or Cajun seasoning mixes in this recipe, but if you prefer another flavour or more heat, any kind of savory spice will make a nice addition. I served mine with steamed asparagus and fried gnocchi, but this recipe pairs well with rice, quinoa, or pasta.

Directions:

• Slice each chicken breast lengthwise into ~6 pieces and season with salt, pepper, and chosen spices.

• Dice onions and garlic and slice mushrooms.

• In a large pan or skillet on medium heat, sauté onions and garlic in 2 tbsp of butter.

• Add mushrooms and stir well to coat. Cook until softened and browned, ~3 minutes.

• Remove mushrooms from pan and set aside.

• Add sliced chicken to pan, cover, and cook on medium for 5 minutes.

• Turn chicken and cook, covered, for another 5 minutes.

• Uncover and turn to ensure browning on all sides.

• Mix cream, mustard, and Worcestershire sauce.

• Add back mushrooms to skillet and pour in cream mixture. Stir well and simmer 5 minutes.

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And just in time for flu season, The Carbolic Smoke Ball:

Ingredients: Bourbon Simple syrup or sugar cubes Angostura bitters Orange slice or orange bitters Cocktail cherry Ice Smoke (if you like)

​I am in no way suggesting that this Smoky Old Fashioned will prevent you from contracting any respiratory virus when used as directed, but bourbon goes well with smoke and this drink tastes great. Serve with fresh orange for a kick of vitamin C. Mix 60 ml (2 oz.) bourbon with 30 ml (1 oz.) simple syrup or one sugar cube. Add ice cube(s) and stir well. Add 2 dashes Angostura Bitters, a cocktail cherry, and an orange slice. I used a cup-top cocktail smoker for a subtle smoke flavour, but kitchen smoke guns will get you the full campfire effect.