What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[mlyonsd]

Originally Posted by Fire Me Boy!

What if I don't like cauliflower?

It isn't exactly like cauliflower but never mind. We like it so much I quit doing taters with a roast and just do carrots and rutabaga.

[gblowfish]

I made a very simple crock pot beef stew that was really delish. Lean stew meat cubes, sliced white potatoes and carrots, mushrooms, seasonings, a can of beer, four hours and mmmmmm good.

[sedated]

Originally Posted by Fire Me Boy!

Looks like the carrots are cooked to death. Believe me, I'm not being critical, I personally love mushy carrots with roast. But if you don't want them that way, save the carrots and potatoes for the last hour. They'll still get cooked and have plenty of flavor, but they won't be mushy.

Assuming the same general rule applies to pot roast as beef stew, I do the same but put the carrots in 20 or 30 mins before the potatoes. I like a softer carrot but firmer potato.

[DaKCMan AP]

Originally Posted by Fire Me Boy!

Looks like the carrots are cooked to death. Believe me, I'm not being critical, I personally love mushy carrots with roast. But if you don't want them that way, save the carrots and potatoes for the last hour. They'll still get cooked and have plenty of flavor, but they won't be mushy.

Also, do red potatoes sometime. The thing about the starches in russet potatoes is when they get overcooked, they turn dry and crumbly. When you overcook red or new potatoes, they get creamier.

Please understand, I'm not being critical, because what you've made is one of my favorite Sunday meals, overcooked potatoes and carrots and all. If that's how you like it, welcome to the club, brother. But if you like a little more texture to your roasted veggies, give my notes a try.

For my roasts/stews I like it that way. It's intentional.

As a side or in a soup I make every effort not to overcook 'em.

[Cannibal]

Originally Posted by DaKCMan AP

For my roasts/stews I like it that way. It's intentional.

As a side or in a soup I make every effort not to overcook 'em.

Of course it's on purpose. You're awesome. You'd never overcook a vegetable.

[Ceej]

Baked potato soup.

Zucchini bread for dessert.

The soup was ****ing bombdotcom.

[Fire Me Boy!]

[Abba-Dabba]

Grilled rack of lamb. No mint jelly. And a salad

[RJ]

Green chile stew made with fresh roasted Hatch green chile. First time I've made that this year. Definitely warms your innards.

[Fire Me Boy!]

Originally Posted by Fire Me Boy!

Recipe here...

http://recipenotincluded.com/2013/10...tballs-mangia/

[bevischief]

beef and mushroom burgers

[GloryDayz]

Dang, posted in the wrong thread..... Here's what I did today. Almost done..

OK, the smoker seemed to warm for this, so I decided to go the oven route. I went with beef round, a teriyaki sauce, added some spices nothing too spicy (except for the dash of red pepper, salt and pepper. Trimmed as much fat as I could, put them into the vacuum marinator for 20 minutes, racked them up (then decided to slice most of them long-ways one more time), sprinkled some rub on them and into the 170-degree oven (which is as cool as it'll go. I've left the oven slightly cracked-open. And hour-and-a-half into it, I've rolled them over and straightened them. We'll see..

[GloryDayz]

The final product. The kids love it. Some parts are a little thick, but it's pretty darn good... Woot....

[Easy 6]

Tonight is Vigo saffron rice with sliced onion, tomato and jalapeno all baked together with some cumin dusted chicken breast.

[GloryDayz]

Steak fajitas.. Yummy to say the least! I used flank steak and it turned out perfectly.