Daily Archives: April 8, 2007

An Inconvenient Truth

Posted by Leaf on April 8, 2007 2 comments

Everybody should watch this documentary.  Al Gore explains it plainly and clearly.  Although global warming seems like such a daunting problem that could realistically become a bleak future, he offers hope and optimism and that’s why this film works.

I know some people who point at others saying, “Oh they say they care about the environment but look, they aren’t doing this or that.”  It discredits everything else they’re doing.  We all try to do what we can and that’s what’s important.  I don’t nag coworkers or anything, but I was able to convince one guy to recycle all his soda cans.  Instead of tossing them in his office, he walks over to the kitchenette a few meters away and tosses them in the recycle box.  That makes me happy.  Also, I’m glad that no one at work ever gives me a hard time about not printing things out or printing front and back.  Now if only we could switch to recycled paper.  For my part, I signed up for green power from the electric company earlier this year.  It’s really not much more expensive than regular power.  Easily affordable.  Plus, it makes the frugal in me more mindful of when I unplug or turn off electronics.  I still have a ways to go but I’m glad I watched this movie.  At first I was reluctant to see it, thinking I would just end up more depressed about the outlook.  Instead, it gives me hope and makes me feel like I can help make a difference.

Polenta-Stuffed Peppers

Posted by Leaf on April 8, 2007 1 comments

This recipe came from the Food Networks’ website.

  • 4 red or yellow bell peppers, large poblano chiles, or a combination
  • 1 tablespoon of olive oil
  • 1/2 cup chopped onions
  • 1 1/2 Tbsp minced garlic
  • 1 cup coarse cornmeal or polenta
  • 3 1/2 cups chicken broth
  • 1/2 cup cream
  • 3/4 cup corn kernels
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh cilantro
  • 3/4 tsp kosher salt
  • 1/2 cup grated Parmesan
  • 1/2 cup shredded Gruyere
  1. Cut the tops off the peppers, remove the seeds and ribs, slice in half from stem to tip. Arrange them in a shallow baking dish.
  2. Cook the onions and garlic over medium heat with the oil, 3-4 minutes or until the onion softens. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the rest of the ingredients and 1/4 cup of the Parmesan. Cook, stirring constantly until the polenta becomes thick, about 10 minutes. Remove from heat.
  3. Fill the peppers and sprinkle the remaining Parmesan and Gruyere over it. Bake for 20-25 minutes in 350 degrees F.

What I did differently: I didn’t have basil, heavy cream or Gruyere. I used milk instead of cream. I put in a lot of cilantro so less chicken broth, because cilantro has a lot of water. I didn’t follow any of the quantities because I’m just a rebel like that. I think I used about 3 cups of polenta and only 2 cups of chicken broth.

Here’s the polenta mixture:
Polenta

Stuffing the peppers was a bit time consuming.
Polenta-Stuffed Peppers

But so worth it!
Polenta-Stuffed Peppers