Pressure Cooker

I'm having some technical difficulties with uploading my photos. I usually just put my camera memory card right into my Macbook and use iPhoto to indicate which pictures I'd like to upload. For some reason, it keeps giving me an error message about ejecting the card improperly.

Since I can't seem to post any photos from my camera, I wanted to give you guys a little movie review. I'm currently obsessed with watching documentaries via my Netflix subscription. Combine that with my love of food, and I've watched a LOT of food movies of late.

One that I really loved, is Pressure Cooker.

 It is a documentary about a high school culinary class in a Philadelphia school. It chronicles three students as they train with their tough as nails teacher for the city-wide culinary competition with the hopes of winning scholarships for furthering their food education.

I enjoyed the cooking, of course, but what really resonated with me was the drive and ambition of these kids. I know what I was like in high school, and I certainly wouldn't have step foot inside of the school when I was on vacation - but these kids put in long hours of practice during their school breaks.

In addition to their rigorous training regimen, these kids all have to overcome different personal struggles within their own families. I loved seeing how cooking became an escape for all of them, and a way out of the inner city for a few lucky students.

For an uplifting look at how a passion for culinary arts can change lives, check out Pressure Cooker.

Restock the freezer: Stuffed Peppers

I'm sure you all saw the news about the freak winter storm that hit CT last month. I won't dwell on it, but if you are my friend on facebook you know that I was without power for 8 days.

This means that all the food that I painstakingly stocked in my fridge and freezer was spoiled within the first 48 hours of the blackout. I don't think I have to tell you other food folk, that throwing away my stocked up freezer full of delicious steaks, frozen soups, and cookie dough was pretty painful. 

At least the vodka was still salvageable.

So when power was once again restored and I heard about a 1 week sale at a local grocery chain I was thrilled. It was a 'restock your freezer sale' and for $60 I got $100 worth of meat!

2 meatloaves

2 stuffed peppers

2 stuffed chicken breasts

1 pot roast

1 rack of baby back ribs

1 full roaster chicken

1 pork tenderloin

I told everyone I worked with about the sale, and a couple of them stocked up as well.

I'm not traditionally a stuffed pepper fan, but when my coworker Bethany texted me a photo of her delicious stuffed pepper from the same sale, I made a mental note to cook these up after the holidays!

Stuffed peppers are a perfect antidote to all that turkey and poultry seasoning. All I had to do was cook them through in the oven, about 45 mins at 350.

I served them up with a mix of green beans and carrots, steamed and dressed with some grapefruit juice, olive oil, salt and pepper, and a little bit of pasta mixed with pepper and Parmesan.

The peppers were enormous, easily the size of a softball - so Rafe and I split one.

Bethany was right, these were outstanding. I'm going to have to buy them once more, then I'm going to try and make them myself!

Do you like stuffed peppers? Do you have a go-to recipe?

Meatless Monday: Cuban Black Beans

Sorry for the dark dreary photo! I assure you that although the photo is not my best, this recipe is a winner. I love doing meatless Monday dinners, but find that its a struggle to come up with an easy option that doesn't involve pasta. This recipe is my newest solution. Adapted from Real Simple's Cuban black beans, this is a great pantry meal.

Cuban Black Beans, adapted from Real Simple 

1 cup white rice

1 Tbs olive oil

1 onion, chopped

2 cloves garlic, chopped

salt and pepper

1 tsp ground cumin

1 tsp chili powder

dash cayenne (or to taste)

2 15.5 oz cans black beans, rinsed

1 tsp dried oregano

1 tablespoon red wine vinegar

1/4 cup fresh cilantro

Cook rice according to directions. Heat 1 tbsp oil over medium heat, once pan is heated, add onion and garlic, salt and pepper. Saute until softened and add cumin, chili powder and cayenne and cook for about 1 minute. Add rinsed black beans, 1 cup water, oregano. Cover and simmer for 10 mins.

Once simmered use a potato masher (or fork) to mash up some of the beans.

Add red wine vinegar, stir, and cook for another minute.

Serve beans over rice. Garnish with cilantro.

Optional toppings - red onion, avocado, cheese, sour cream, hot sauce.

For me, this is a great inexpensive riff on my favorite Chipotle burrito bowl.

Worth the Wait

I've been waiting all month for this day, the Sunday after Thanksgiving, which I love almost as much as the turkey-centric holiday.

I spend this day recovering from the festivities of the weekend on the couch, in comfy clothes, watching football, and eating this.....

 Leftover dinner rolls, with cranberry sauce, turkey, stuffing, mashed potatoes and gravy....

Oh baby.