What's for dinner?

[Cook Chatty Cathy]

Wow ya' all are some great cooks, and you're making me hungry!!!

[jfain]

tonight I'm making broiled salmon trout with roasted tomato sauce and polenta fries. Yum! I'm also making pumpkin-walnut cookies with maple icing.

[jglass]

Jon and I went to Arby's for dinner. Those new toasted subs are good. I had the roast beef and swiss with the au jus dip. Totally yummy.

[cookie]

I like Arby's to, I have had that roast beef sandwich to it's really good.

Yesterday I was at home, I just made angel hair pasta, with frozen turkey meatballs from Trader Joe's, I really like that place. with some three cheese pasta sauce and parmesan cheese.

Fall is really here I got rid of all my flowers in pots over the weekend. I put away the garden hose, threw away a big eaten pumpkin that was gross. I put away all my Halloween little stuff "not much stuff". We have some candy left over, that's good! Cookie

[jfain]

I used to love Arby's. I don't normally like fast food but they had some tasty items. Unfortunately I'm allergic to all of them so no more Arby's for me. Today I'm making a gluten free pizza. They are having a pizza party at work so rather than being the only sad sack who can't join in I'm going to bring my own. Hmmm what do you think? Will everyone be looking enviously at my gourmet pizza instead?

[shipscook]

I wouldn't be surprised--often at work I have vegetarians, people with religious diet rules, and allergies.
Have found to plan on a lot of the carnivores going for the veggie or lactose free dishes.
I have not had a gluten intolerence yet, I have however several files of recipes and links saved for when it happens.
Several cream soups are actually nicer with soy milk. love to carmalize onions in olive oil and use that as sauce for a veggie dairy&nut free pizza. for veggie pizza often use pesto for sauce--
enjoy your pizza!!!!!!! and you don't have to share.
Nan

[chubbyalaskagriz]

My sis and her hubby went Christmas shopping last night, so I had my young nephew and one of his buddies at my place, and I made them sloppy joes and tater tots with a crunchy broccoli-cashew salad. They liked it all- and ate well, which is good beings he's quite a finicky l'il guy!

[dianncy64]

Tonight for dinner I am going to make Emeril Lagasse's Cocoa Tinged Beef Stew with Root Vegetables ~ actually I saw the show (10/28 Essence of Emeril: Chocolate) and it looks real good except I will eliminate the peas. Here is the recipe and website if others want this recipe

Cocoa Tinged Beef Stew with Root Vegetables Recipe : : Food Network

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon coarsely ground black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
1 cup diced yellow onions
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
2 tablespoons cocoa powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup diced celery
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves

Set a 3-quart saucepan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, the Essence and 1/2 teaspoon of the black pepper. Once the oil is hot, add the seasoned beef, in batches if necessary, and cook until well browned on all sides, 6 to 8 minutes. Using a slotted spoon, transfer the browned beef to a large plate or bowl and set aside.

Add the butter to the pan and, once melted, add the mushrooms and saute until lightly caramelized, about 5 minutes. Add the onions to the pan and cook until wilted, 4 to 5 minutes. Add the flour to the pan and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the veal stock, tomato paste, cocoa powder, thyme, oregano, basil, allspice, and browned meat to the pan and bring stock to a boil. Reduce the heat to a simmer, cover, and cook the stew for 45 minutes. Remove the lid, add the potatoes, carrots and celery and continue to cook the stew for another 45 minutes. Add the pearl onions, stir to combine, and cook the stew for a final 15 minutes. Stir in the peas and parsley, cook for 5 minutes longer and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

[jfain]

That does look good. I like Emeril so much better now that he isn't doing Emeril live any more. I always liked the essence of Emeril and I still do but all that BAM and throwing food everywhere that he did on Emeril live just left me cold. I am all about the food. I don't need all that flash. This looks like a dish I would enjoy. Today I made Chinese noodle bowls like the ones we had in the Beijing noodle shops. What good memories.

[dianncy64]

jfain,

Chinese noodle bowls sound great ~ Would you mind posting the recipe ~ I love Asian food ~ and this sounds like something I will make. I agree with you, very much, that I like the essence of Emeril better ~ he really gets to the basics and explains his recipes much better, and if you really watch him, you can even tell he prefers it too ~ with out all the show~ he loves to cook and it really shows on essence of Emeril.