So...whats for dinner?

Getting Butterflies in my stomach

Deb - very cute picture!  You always find the right one for the moment.

Bedo - no, I live much too far so the hospital won't fetch me.  I could easily drive myself but might have to fight DH to do it.  I think I'll tell him to shop on Monday and not worry about when he gets back.  I've made the drive a few times, but I think they are all worried about me being too tired.  Not quite yet, though...I am feeling fine so far. 

I am making layers of polenta right this minute with spinach, ham, mushrooms cheese and a cream sauce with corn starch right now.  it's good.  i am having my celiac sis over for dinner tonite.

My nephew has celiac disease and can't eat gluten.  I'll be seeing them tomorrow.  I'll ask for suggestions.  Maybe a pot roast with potatoes and carrots.  Have to be careful about adding any prepared gravy though.  Or a roast  chicken? 

bedo, yes my DH has been eating veggie burgers for a long time. I only just started since BC.  he eats quiche too.  But he does smother the burger in jalapenos and hot sauce if that helps his manliness factor.  LOL  My father would have never eaten a veggie burger, even if he smothered it with catsup, which he tended to be kind of heavy handed with.  that and butter, no wonder he had atherosclerosis.

Laurie:  Yes, would you please re-post.  I found pulled pork in a crockpot but not the pulled chicken.  Thanks.

Kay:  I thought about pot roast but I dredge in flour before browning & of course use flour w/the gravy.  Does corn starch always work like flour as a thickener?

MinusTwo.  Cornstarch as a dredge gives a crisp cruse--think Chinese sweet and sour pork.  It works well as a thickener.  Mix with cold watter and add to liquids. Use about 1/2 as much as would be needed for flour.  The gravey is clear and glistens nicely, again think Chinese cooking.

wow, you all have been busy this morning, i guess i will have to start getting up earlier, with 2 pages i cant keep up LOL!

minustwo- You can also still make lasagna, just use gluten free noodles, and gluten free tomato sauce, you can still have the cheeses and everything else you put in it- Or a chicken parmesan, they have gluten free flour.

yum on the polenta Apple!

Watching the pioneer woman make a 9 hour sauted mushrooms- seems a little long just for little ole mushrooms.ha!

I found this on the web.  Sorry to be a space hog (in all senses of the phrase)

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Enchilada Casserole

Casseroles typically have to be modified in gluten-free cooking, but not this one. I am sure every gluten-free cook has an enchilada casserole recipe. This is the one I use. I like this recipe because it does not rely on store-bought sauce.

I got this recipe from an excellent cookbook, Pomegranates & Prickly Pears: Flavorful Entertaining from the Junior League of Phoenix I changed the amount of sugar and salt that the original recipe contained. I find that the addition of black olives makes the recipe saltier, so I decrease the sodium content.

This recipe serves 6-8 well! It is an economical main dish option for casual entertaining. I serve my casserole with a salad and fresh fruit for dessert with white chocolate lime sauce.

ENCHILADA BAKE

2 lbs. ground beef, ground turkey, or soy crumbles

1 onion, chopped

1 garlic clove, chopped

2 Tablespoons of chili powder

2 teaspoons paprika

2 teaspoons cumin

3 cups tomato puree or tomato sauce

1 4 oz. can diced green chiles

1/2 cup chopped black olives

1 teaspoon salt

1/2 teaspoon of sugar

12 corn tortillas

Vegetable oil

2 cups small curd cottage cheese

1 egg, beaten

8 oz. Monterey Jack, shredded

4 oz. Cheddar Cheese, shredded

Directions:

Preheat the oven to 350 degrees. Brown the meat in the skillet; drain. Add the onion and the garlic to the ground beef and cook until the onion is tender. Add the chili powder, cumin, and paprika. Stir in the tomato sauce, chiles, olives, salt and sugar. Simmer for 15 minutes.

Soften the tortillas in a small amount of oil and drain on paper towels. Mix the cottage cheese and egg in a small bowl.

Layer 1/3 of of the ground beef mixture, 1/2 of the Monterey Jack cheese, 1/2 of the cottage cheese mixture, and 1/2 of the tortillas in a 9×13 baking dish. Top with 1/2 of the remaining ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, remaining tortillas and remaining ground beef mixture. Sprinkle with the Cheddar Cheese and bake for 30 minutes.

Bedo  enchilada sounds good but you got me at the white chocolate lime sauce. I would just eat that with a spoon!

Had a yummy dinner, mussles and tomatoes and shallots and everything and fresh bread. I'm a pig. And yes, I did invite him back to my place for some tea. and fire. in the fireplace.  I had my cats and dd's poodle and my landlords to protect me.  He is very nice, So stuffed.  Kiss on the cheek and off you go, till later in the week.

Bedo, your date sounds nice. I only recently became a fan of mussels, but I love them now in the red sauce. And ducky was right, the prince dwarf island ones are the best. And I do love fresh bread too. Just got back from the Christmas party. Had some salmon, a nice salad (she made it with Kent's sweet vidalla onion dressing and it was good), a few chocolate covered pretzels (I think they are my favorite food in the whole world) and a blue moon beer. Can you tell I enjoyed myself? It was nice.

I agree with ducky stop with all the good food, and the chocolate pretzles oh yeah! Sounds great.

Apple- I hope you get your appetite back soon.

Bedo- Glad you had a nice dinner date, must of went well if there is a second date (woohoo) Not a fan of mussles but love clams in a garlic butter sauce.

Deb- I bet you are already packed and ready to go! Have a great fun safe trip!

Kay-Sounds like a great party,was the dressing Ken's dressing? I love all of the dressing he has out!

I made the cheese enchaladas for dinner, they were delicious, topped wiht shredded lettuce, green onions. sour cream and avacados- 

Im watchng Desperate housewives of beverly hills right now, they are at a chippendales dance, boy i would to do a lap dance on those guys in a minute, LOLLOL! Seriously they are cute!

I am going to try that enchalada recipe.  I had been making them with the canned Las Pamas sauce.  But this sounds healthier, thanks bedo!  But tonight we had stew.  It was extra yummy, this is a secret from my DH...I put about a teaspoon of tumeric in it, along with some dry red wine...extra black pepper...made it really different, but really yummy...I would have had seconds, but I had broke my plateau this morning and dropped a pound!

mussels.. you guys get to eat mussels?

yum.

i settle for drained, fancy, whit,e albacore tuna out of the can, on healthy toast, with olive oil, pickles and toast for my seafood indulgence. 

While we are quite comfortable, 'We' are ever on a budget, struggling to stay afloat while the cost of lighting a room with a light bulb soars.  My DH is a bit of a nut.  He is building a Kemper Arena type building in the back, but can't stand to use electricity, heat the house, or run water.  "Money spent on utility bills is money out the door.. it is not an investment!!!!".    He does indeed keep ME comfortable tho.. I'm just making fun of him.

The polenta casserole was actually very good.  I used a little less cheese and added a bit more water (inadvertently to the polenta mixture)... it was light, creamy and flavorful, rather than a heavy sodden mass of cheesy, creamy indulgence which is usually what it is.

There are a ton of polenta casseroles on the internet google.  I really like them.. they can be easy, of any denomination, travel well and get gobbled up.  The godsend for me was microwaving the polenta and here is an explanation. 

http://www.thekitchn.com/thekitchn/how-to/how-to-make-a-quick-bowl-of-polenta-in-the-microwave-143543

 I prefer a bit denser polenta for the casserole recipe, so you can actually slice it.  I just let the polenta sit a bit longer and add a bit more grain to the water/cornmeal mixture.  The cornflour with the black woman on the package will not work.. it is way to fine.  you really want to find the real polenta with a course granular feel.  (you can always make it into grits or feed the birds if you don't like it.

Thanks Lago for your link on Feb 2, 2011 for SWEET & SOUR CABBAGE (prep time 5 min).  I just came across this friendly thread.  Got as far as your link. +  Went to the link = Am ablsolutely going to get the ingredients for cooking it TODAY.

??? I would love to know how to do this recipie in a SLOW COOKER.  Anyone feel confident about HOW TO ???