Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 26 May 2010
Offline Last Active Sep 19 2014 05:37 AM

#690977 The What's For Dinner Tonight Chat

Posted by on 09 April 2011 - 03:28 PM

Nothing wrong with stuff pulled from the freezer when you feel like it! :lol:

Tonight we're doing the summertime theme thing because we still have LOTS of snow on the ground. But it has started to melt so we are in the mood for BBQ. We're having:

BBQ Rubbed Baby Back Ribs with Apple Bourbon Glaze
Roasted Potato Salad
Steamed Broccoli
Vanilla Bean Pear Crisp
  • 1

#689595 The What's For Dinner Tonight Chat

Posted by on 04 April 2011 - 10:47 AM

Basic and simple this evening:

gluten-free Italian Sausages Braised in White Wine with Lentils de Puy and Potatoes
Orange, Fresh Mint and Fennel Salad with Grapefruit Tarragon Vinaigrette
Banana Bread

Told ya it is simple! :D
  • 1

#689149 The What's For Dinner Tonight Chat

Posted by on 02 April 2011 - 02:59 PM

Well, since I couldn't make it to love2travel's house, I had oven fried chicken, baby red potatoes and a tossed salad plus a glass of Chardonnay.

When you live alone, sometimes dinner is a miracle. :P

Sorry you couldn't make it! Next week... :P

Your dinner sounds wonderful - there is something so special about oven fried chicken! Mmmm....
  • 1

#689127 The What's For Dinner Tonight Chat

Posted by on 02 April 2011 - 12:48 PM

love2travel, you could make a living writing menus for restaurants :lol: Everyone would want to order every dish.

Man, wouldn't that be a fun, low stress job? :P
  • 1

#689103 The What's For Dinner Tonight Chat

Posted by on 02 April 2011 - 10:40 AM

This is intriguing me.. I never knew I cared :P . Firstly, I want to go to your class.. (that sounds awesome) or any class but we live in a small town so.. no go but.. second, buy that book and start to experiment. You know, I never really cared about cooking before :huh:.. don't know why.. but NOW it matters! Thanks for the advice..
(another thing about small towns.. can't buy vanilla beans.. :( )

hee hee.. basketballs don't stew up very good.. :D

I'm surprised that our small town actually does carry vanilla beans! They also carry lemongrass after I practically begged several times. It's certainly not a gourmet town by any stretch - it is a wealthy oil town that is full of young transients who rely on icky take-out. So, I am getting to know the produce guy, butcher, etc.

And you'd be surprised at how good braised basketballs can be... :lol:
  • 1

#689079 The What's For Dinner Tonight Chat

Posted by on 02 April 2011 - 08:48 AM

Whenever I read your posts, Love2travel, I fall apart drooling.. (and others too.. but especially these...) :rolleyes:
If I made this, it would read -
potatoes and carrots
(never cooked a leek in my life)

and that's how it would taste too... :(

It's a good thing people post meals.. it makes me want to learn to cook.. :)

I enjoy describing things so you get the feel and taste of the recipe.

You can (and are) learn(ing) to cook! It comes with practice and experience. Once you start to develop confidence in it you can cook most things at home (except for sous vide, etc. for molecular gastronomy - I'm dabbing in it but need more practice). Experimenting with fresh herbs, for example, is revolutionary. Then perhaps move on to mastering cooking proteins to temperature. For example, on Thursday I taught a class on a bunch of stuff which included brined pork tenderloin with a vanilla bean vinaigrette. Three guys in the class told me it was the best pork they'd tasted. Ever. It was still blush pink inside and we literally cut it with a spoon. One said that up until Thursday he hated pork! After showing him how to properly sear and oven finish it he was stunned at how simple it was. He said he is now motivated to sear, etc. That is success. :D I could see light bulbs going on in several people and so tried to nurture their interest.

Food is important. All I do is try to make it enticing, compelling, interesting and exciting. When I see an uncommon ingredient I grab it. Then I experiment with it. My attention span is short and I really enjoy variety. I cook with a whole load of passion and heart.

So, once you have a bit of excitement for it, grab on and hold tightly to it. Then nurture it. It will grow like wild - it can be an addiction. Get in the kitchen and play. Even supposed "failures" can be successes because you learn what to and not to do the next time. :P

I have tons of experience with it which helps. Technically I suppose I must admit I am almost middle aged. :o I've loved cooking and have experimented with it since the age of 6 so it's in my blood. :)

There is a fascinating book called "The Flavour Bible" which outlines flavour combinations. Knowing what goes with what is a great start. For example, perhaps blue cheese and chocolate sauce sounds odd but it is fabulous with braised short ribs. Cayenne in brownies is wonderful. It goes on and on and on...
  • 1

#689052 The What's For Dinner Tonight Chat

Posted by on 02 April 2011 - 07:06 AM

Just washed some baby lettuce from the garden for a salad, and cut some swiss chard - don't know what's going with that yet (maybe a mini white lasagna for two), but have you ever tried boiling enough water to wash your veggies in all the time? :unsure: What a PITA :rolleyes: They keep saying they are going to lift the restriction "soon" :P What a lot of energy will be saved!!

Lettuce from the garden? You're not kidding, are you? The snow finally started melting here yesterday but we have a few feet to go.

Anyway, tonight we are having:

Roast Chicken with Moroccan Rub and Roasted Lemons
Roasted Baby Potatoes and Carrots with Fresh Thyme and Rosemary
Melted Leeks (in white wine)
  • 1

#688978 BBQ Sauce Brands

Posted by on 01 April 2011 - 05:51 PM

Haven't bought BBQ Sauce for years. If you're still interested I literally have nearly 100 recipes and make many regularly. Soooo much better in my opinion as you know what goes into it. And you just can't beat homemade. One of my favourite AP recipes (incredible on baby back ribs) is:

Sweet and Spicy BBQ Sauce (makes 2 1/4 c)

2/3 c tomato paste
2/3 c water
1/2 c packed dark brown sugar
1/4 c unsulfured molasses
1/4 c cider vinegar
2 T chili powder (I grind chiles to make my own so I know it's gluten-free)
2 T light corn syrup
1 T Worcestershire sauce
1 t onion powder
1 t salt
1 t freshly ground black pepper
1/2 t garlic powder
1/2 t cayenne

(I use McCormick's spices as they are gluten-free.)

Whisk all together in medium saucepan over medium heat until sugar dissolves. Simmer on low for about 10 minutes.

I make an awesome smokey BBQ sauce, too, if interested.
  • 1

#688975 100+ Ways To Make Potatoes

Posted by on 01 April 2011 - 05:41 PM

Potatoes are amongst my favourite things to eat. I love:

Potatoes Pave
Roasted with fresh herbs
Mashed with roasted garlic, buttermilk and chives, and finished with crispy shallots
Mashed with grainy mustard
Brown Butter Mashed
Roasted Greek Lemon
German Potato Salad
Chorizo Hashbrowns
Coconut Potato Curry with Cashews and Basil
Garlic Potato Puree with Shiitake Ragout and Potato Crisps
Mashed Potatoes with Manchego and Olive Oil
Pureed Potatoes with Caramelized Leeks
Pan Fried Fingerlings with Pancetta and Fried Sage
Potato Cakes with Leeks and Feta
Potato Latkes
Potato Gnocchi
Ricotta Stuffed Potato Boats
Roasted Garlic Celeriac Potato Puree
Skillet Potatoes with Olives and Lemon
Cheesy Leek Jacket
Roasted Baked Potatoes Stuffed with Mascarpone and Dill
Squashed Potatoes
  • 1

#687197 The What's For Dinner Tonight Chat

Posted by on 27 March 2011 - 01:15 PM

Homemade corn tortillas with spicy beef filling, melted cheeses and green onions. Jicama, daikon and broccoli slaw.

Mango for dessert.

Simple but good. :)
  • 1

#686706 The What's For Dinner Tonight Chat

Posted by on 25 March 2011 - 01:22 PM

That's because you don't get any training :P

Precisely! :lol: We do get up to 100F in the summer but not for long periods of time. My ideal temperature is about 60-70F at the most. Love it. :) Croatia will be nice - extremely mild short winters (in our area they get snow the odd time but rarely - two hours from Venice) and we'll just return to Canada in the summers to visit to avoid prolonged periods of heat. B)

We should be moving to Scotland - that is my favourite weather place anywhere. I LOVE rain and cool temps!
  • 1

#686701 The What's For Dinner Tonight Chat

Posted by on 25 March 2011 - 01:06 PM

It's funny but I don't do well in heat at all, either. It makes me wilt!
  • 1

#686698 The What's For Dinner Tonight Chat

Posted by on 25 March 2011 - 12:54 PM

Northern Alberta (several hours north of Edmonton) - unsure of the altitude. We've had snow on the ground continually since the beginning of November. Yuck.

One of the many reasons why we bought a house in Croatia! B)
  • 1

#686684 The What's For Dinner Tonight Chat

Posted by on 25 March 2011 - 12:04 PM

mmmmmm.......maybe we can reschedule in three or four months.....

We don't usually get snow in June (but the odd time we do) and July and August would work for me... :P
  • 1

#686656 The What's For Dinner Tonight Chat

Posted by on 25 March 2011 - 10:37 AM

Just let me know when your flight arrives and I'll pick you up at the airport three hours from here. Dress warm - we still have at least three feet of snow and it is -20C. :P
  • 1

Celiac.com Sponsors: