After a couple of days of cooling my heels in the kitchen, I was ready to cook my way through the day. My night shift work week starts tomorrow night and I had to prep food so my family won’t starve. See? I am a good mother.
After I shuttled the kids off to school, I roasted half a mongo kabocha squash…
…and blitzed a batch of garlic cauliflower mashed fauxtatoes.
I was noshing on the veggies while I cooked so I didn’t really eat any breakfast. Er, except for a handful of macadamia nuts. The mac nut ban is effective as soon as I run out of my current can…and now our house is officially rid of them.
For lunch, I reheated leftover barbacoa, roasted bell peppers, and frozen broccoli in a small skillet and cracked in two eggs. I put the pan under the broiler and lunch was ready in less than 10 minutes.
After lunch, I grabbed a can of Penzey’s Chili 9000…
…to season three slabs of grass fed beef back ribs from Brandon Natural Beef.
After the racks were dusted with salt and dry rub, I wrapped each one individually in foil and stored them in the fridge.
I was cooking one rack tonight in the pressure cooker and the other two tomorrow in the oven.
At dinnertime, I took out one rack of seasoned back ribs and cut it into three sections. I broiled the ribs to give them some color before throwing them in the pressure cooker.
While the ribs were cooking, I roasted a head of escarole in the oven…
…and reheated the roasted kabocha squash in the toaster oven.
After 20 minutes on high pressure, the ribs were tender and falling off the bone.
I brushed on some of the reserved cooking liquid and broiled the ribs again for a minute to get some added char.
Here’s my dinner plate:
I can’t wait to slow-roast the two remaining racks of beef ribs in the oven tomorrow to compare the two methods of cooking. I’m secretly rooting for the pressure cooker method because it saves me time and energy. I’m totally in love with my pressure cooker these days and have been checking out this awesome blog, Hip Pressure Cooking, to get tips, tricks, and recipes. She’s got me utterly convinced that I need a second pressure cooker, preferably a pricey but AWESOME Kuhn Rikon.
Time to catch some zzz’s for the last time at night this week!0