MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
Garden Stuffed Bell Peppers (jessica’s attempt).
Original MIL Mission #42: Garden Stuffed Bell Peppers
I was a little weary of making, serving and eating stuffed peppers at first. Because I hadn’t even thought about stuffed peppers since I was a little kid. And the thoughts little kids think about stuffed peppers are less than flattering (my inner-lil-jess went “gah-ross!”)
But I thought of how far my taste buds have come since I was a tiny horse-lover with an accidental mullet living in Tigard, OR. I mean, if I figured out how to love tomatoes (and I do!), then stuffed peppers are worth another try. But I added Italian Sausage just in case.
The garden stuff…
♥HOW I MADE IT.♥
I sliced my peppers long ways and scraped out the inside. In doing so, I found a new friend in my grapefruit spoons. These things make incredible prep tools!
I lightly olive-oiled my peppers and placed them baby-muppett-butt side up.
Hi, little muppet butt!
While the peppers were roasting, I shredded and sauteed the zucchinis, added some frozen shredded carrots I had left over from MIL’s Flaming Carrot Cake mission, and pre-cooked my Italian Sausage.
After 15 minutes, I flipped my peppers and then took them out about 15 minutes later. Pretty!
Then I combined the filling and added the spices, spinach and the fresh cilantro.
Here’s the mixture, all ready to get cheese’d.
There was just a little extra filling, probably because I added sausage, but it was almost the perfect amount. And I was feeling VERY generous with the feta and asiago. (you know, just in case).
♥MIL MISSION #42: ACCOMPLISHED.♥
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 75 min.
Difficulty: 3 (It’s easy, but a bit time consuming. Better left for a sunday pre-Mad Men supper.)
Deliciousness: 5
Impressed Husband/co-worker factor: 5! (I brought some to work to both work partner and a gluten-free lady friend and they both gave props. Partner said “These peppers are Los Bombos!”)
Leftover-friendly: 5 (They looked a little suspect pre-office-microwave. But when the cheese got melty it was like the first time every time.)
(posted by jessica)
