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The What's For Dinner Tonight Chat

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I was going to do Fried Fish Sandwich with Wasabi Coleslaw but a number of people on another forum were fixing Tacos. So tonight will be Taco Rice. I love the stuff. I got the idea off of The Pioneer Woman's Tasty Kitchen. Search for "Okinawan Takoraisu". I personally just make taco fixings and put on rice. I do not do the soy sauce. I'm sure it's good using the recipe too.

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We had an early St. Patrick's day meal because a vegatarian is going to be a houseguest on the 17th. We had corned beef and cabbage, carrots, taters and onion. It's the first time I've pressure cooked it ... and the Irish Boyfriend gave the meal an "A +"

Now I'm trying to think of a good meal for St. Pattie's with the vegetarian. (She's Irish too.)

Any suggestions?

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Vichyssoise Soup and Homemade gluten-free Italian Breadsticks

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Have a good vegetarian side for you- Kilkannon Potatoes...sautee some diced onion with 1/2 bag shredded cabbage....and then stir into a bit bowl of mashed potatoes...delicious! and very Irish! Good luck finding a veggie free main course!

For those who don't consume nightshades there is a delicious version of this using parsnips instead of potatoes (use a little less cabbage :o )

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We had corned beef with potatoes carrots and onions in the slow cooker. Was going to do cabbage too but hubby confessed to me he really doesn't like cabbage (unless they are cabbage rolls) and I couldn't find a crockpot recipe that let me add the cabbage at the same time as everything else so I just gave up (felt lazy and didn't want to steam or braise the cabbage separately if only I was going to eat it). Looks like I will be making cabbage rolls later this week.

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GlutenfreeManna, how about that cabbage roll recipe? I tried some with disasterous results.

I make mine in the slow cooker. Here is what I do:

Filling:

1 lb LEAN ground beef or ground turkey (important for it to be lean)

1 cup cooked rice

1 small onion finely chopped

1 large egg

1 clove minced garlic (or more if you really like garlic)

salt and pepper to taste (I don't measure but probably 1/8 teapsoon pepper and 1/2 teaspoon reg salt or 1 teaspoon kosher salt)

1 head cabbage

1 jar spaghetti sauce (I use Prego traditional)

Mix the filling ingredients in large bowl.

Take the head of cabbage and heat in a microwave safe covered casserole with about 1/2 cup of water for 1 minute. You can also use a deep bowl covered with microwave safe saran wrap vented at one corner OR you can boil a pot of water on the stove and steam individual leaves for 1-2 minutes until soft enough to wrap.

Peel off the cabbage leaves, fill with filling and place in slow cooker, seam side down.

Pour spaghetti sauce over cabbage rolls. Then take about 1/2 cup of water, put in spaghetti jar and swish it around. Pour the tomato water over the rolls.

Cook on low for 6-8 hours or high for 3-4 hours.

I have also used tomatoes seasoned with itailian seasonings instead of spaghetti sauce but the sauce is fast and gives the right flavor. You can also vary the veggies or spices in the fillings if you want.

These will taste even better leftover the next day.

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Veggie beef soup pulled from my stash in the freezer.

I need something light to go with the Multigrain Sandwich Bread I made today, which I know I'll pig out on when it's fresh. (recipe from Gluten-Free Baking Classics by Annalise Roberts). I'm testing something different by cooling the loaf upside down...I read that somewhere (maybe here ???). The theory is that the bread will not be as dense on the bottom. Guess I'll find out.

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Veggie beef soup pulled from my stash in the freezer.

I need something light to go with the Multigrain Sandwich Bread I made today, which I know I'll pig out on when it's fresh. (recipe from Gluten-Free Baking Classics by Annalise Roberts). I'm testing something different by cooling the loaf upside down...I read that somewhere (maybe here ???). The theory is that the bread will not be as dense on the bottom. Guess I'll find out.

Sylvia, which recipe (what page)? Thanks.

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Sylvia, which recipe (what page)? Thanks.

I have the newest version (2008) and the Multigrain Sandwich Bread is on page 160.

I've also made the Basic Sandwich Bread on page 158 (made hamburger buns with that recipe yesterday - page 168). I used a muffin top pan for them or you could use the small aluminum pie tins.

I have my eye on a couple of other bread recipes to try next. I'm pretty pleased with this cookbook.

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I have the newest version (2008) and the Multigrain Sandwich Bread is on page 160.

I've also made the Basic Sandwich Bread on page 158 (made hamburger buns with that recipe yesterday - page 168). I used a muffin top pan for them or you could use the small aluminum pie tins.

I have my eye on a couple of other bread recipes to try next. I'm pretty pleased with this cookbook.

Thank you. Just looked it up. I doubt if I'll ever get much use out of that cookbook b/c I don't use yeast.

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