Serious Eats - seriouseats.com

Parsnip and carrot fritters with ginger and red onion and a bulgar pilaf with steamed broccoli, onion, garlic, chilli and turmeric.

Meat loaf, Mashed potatoes and green beans. Also some fruit salad for desert. Bye summer.

Pumpkin leek soup, recipe from this web site last week, very tasty! Roasted garlic butter and toasted bread on the side. Yummy!

It is finally cooling down here in Southern California, so I'm getting in the mood for "Fall" food. I'm making pumpkin black bean chili, but substituting fresh steamed kabocha squash for the pumpkin.

yakisoba with red bell peppers, brussels sprouts, yellow squash, and spinach.

Pan-fried pork loin chops with rice and pan gravy, baby lima beans, and sauteed peaches.

eggs any style
eggplant parmagiana
angel hair pasta with marinara sauce
cheese and bread
potatoes any style

Oh and msbojangles888, its not crack, its msg.

My husband would say a hot turkey sandwich or pizza. We worked at diner 20+ years ago and he had a hot turkey sandwich every day for breakfast around 9:30 after the morning rush. We also worked together at a pizzeria for a few years before that (I made the pies and he delivered--no pervey comments please) and to this day he will eat pizza as often as I will make it for him--he just varries his crust type and toppings every so often. But 9 out 10 he'll ask for NY style crust with pepperoni, mushrooms and onion.
Me--Crowley large curd cottage cheese with a homemade roll or triscuits and a pickle.

One of the first things my grandmother taught me to cook was a braised pot roast in a pressure cooker. I still use her recipe (and pressure cookers), 45 years later and was happy to be able to make it for her until she passed last year at 101.
I have four of varying sizes, from a four quart up to an antique giant for canning. I have never had any problems, not even a blown gasket.

Whole large artichokes take ten minutes.
Brown rice just needs to be heated to cooking pressure for a minute or two, then turn off the heat and let it come to room pressure and it's done!
I never soak legumes, and stews and soups are a spur-of-the-moment inspiration instead of a military campaign.
And they save energy costs!
My only caution is to avoid non-stick surfaces: they seem to separate and pit easily in pressure cookers.

ChelseaGuy52 - QVC has a 4 quart Cooks Essentials electronic one that has everyone talking!!! I have an 8 qt stove top model that works well, but really want this 4 quart one...

I recently for a 6 qt electric PC at the local thrift store. It is an older model, but looks very well cared for, so I purchased it. I've only used it a few times, and I was very pleased with the food. I am anxious to get more recipes for PC cooking. My better half is a workout fanatic, so we watch our meal menus very carefully.

I love my Kuhn-Rikon pressure cooker-simply the best-made in Switzerland.

http://kuhnrikon.com/products/pressure_cookers/

European and Indian kitchens always have a pressure cooker for quick work on less tender cuts, beans, etc. Dangerous? Less of an issue than using a barbecue!

I have a Fagor pressure cooker/canner-a must for non-acidic canning. Pickles or tomato sauces are fine using BWB but not meats or fish and most other things. It is stainless and can be used as a saute pot or a pressure cooker.

My favourite cooking method is braising the old fashioned/French way in Staub cookware.