What's for Dinner?
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joeswine
joeswine
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This was in correct sorry
Making one of my favorite dishes; Kielbasa, Sauerkraut, Potatoes and Onions. Needs to stew for about an hour. All the food groups in one dish!
I make it when my wife is out of town… she hates the smell of sauerkraut! That and liver & onions
The other night Mrs. WM81 mentioned he had a taste for biscuits ... when she gets home tonight, her wish is granted.
Grab the Butter!
Big tub of it!
joeswine
joeswine
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I’m on it
Pizzas last night. One of ours guests is gluten intolerant so I made some doughs with Caputo Fioreglut flour. It made a good pizza. Everyone liked it and I was able to stretch it out. Definitely will use again. 
I'm looking for a great recipe for Cantonese style roast turkey. I've done Cantonese style chicken and duck. I could increase the Cantonese chicken marinade to deal with a small 12 lb turkey i.e. tamari, sesame oil, 5 spice, unsalted chicken stock, garlic and powdered ginger (or not) with or without honey with or without wine e.g. I was thinking sour cherry raspberry wine and/or russet. Any ideas?
I used to use that all the time for my Son with celiac. I tried the King Arthur GF pizza flour once, and he loved the flavor. The main thing for me when making it is having to limit the total carbohydrates to a reasonable level since he's a Type 1 diabetic as well. I tend to make a wet dough that I press into an 8" pizza dish (maybe 1/2" sides so not deep dish) and cook it on the baking steel in the oven at 500*F.
https://www.kingarthurbaking.com/gluten-free-pizza-flour
I can only get the Flioreglut at Wegmans around here, the KA flour is in about every grocery store and $5 less for the same amount. It hasn't bugged his intestinal tract either, which is the real test.
Rotisserie leg of lamb... stuffed with a herb and garlic paste, basted with a (home made) white pinot noir basting sauce. It started to rain a few minutes after taking this, fortunately my deck has a covered area...
ETA: It's a shame the color balance is a bit off but you get the idea...
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obviously winemakers can cook
obviously winemakers can cook
obviously winemakers can cook
Happy Easter everyone! No ham today, the "kids" don't seem to favor it. Son had to work this afternoon/evening (hospital), so I made a GF lasagna he likes last night (he even took leftovers to work today). Did a 5 lb roaster chicken for dinner (easy button), will serve with some red skinned taters and green beans. Easy button for sure, but wanted to cook something outside since we are due 4 days straight of rain early this week.
Lasagna from last night:
Chicken for dinner tonight:
Yum!
Lasagna from last night:
Chicken for dinner tonight:
Yum!
Boatboy24
No longer a newbie, but still clueless.
The other night I made a large batch of Paprika Chicken -- basically brown the chicken, seasoning with seasoned salt, black pepper, and paprika. As my mom said, "if you can see the chicken, add more paprika." 
The "rice" is a hodge podge -- pearl couscous, white quinoa, mixed wild rices (which are not necessarily rice), basmati brown rice, and generic brown rice. Lot of onion, red wine, and chicken stock, finished in the oven.
The "rice" is a hodge podge -- pearl couscous, white quinoa, mixed wild rices (which are not necessarily rice), basmati brown rice, and generic brown rice. Lot of onion, red wine, and chicken stock, finished in the oven.
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