"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-18-2013, 10:35 AM   #1
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
And tonight's nosh is......? Friday, 10/18/2013

Mushy pea curry - a syn=free invention of the Slimming World empire.

It sounds disgusting but is surprisingly tasty. For the uninitiated "mushy peas" are dried peas soaked and boiled to a mush (or spooned out of a can in my case).

2 tins of same, a tin of tomatoes, a tin of baked beans, onion and garlic and mushrooms (fried in a little "frylight" spray), curry powder (not curry sauce mix) and cooked in the slow cooker in my case. Some people blitz it to a puree but I can't see the point. As I said, it sounds disgusting but is yummy.

I'll be having it with cauliflower and rice pilaff (also syn-free) and, if I over did the curry powder, a little plain yoghourt on top followed by an orange. And, as I've been very good today, I will accompany it with a small (well, not very small) glass of claret.
__________________

__________________
Mad Cook is offline   Reply With Quote
Old 10-18-2013, 10:45 AM   #2
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,899
Roasted vegetable soup, green salad and dinner rolls
__________________

__________________
MrsLMB is offline   Reply With Quote
Old 10-18-2013, 10:46 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Red gravy with sausage, meatballs, mushrooms, onions and anything else that isn't nailed down. Not sure on the pasta yet. It's a tossup between rigatoni and spaghetti.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-18-2013, 11:02 AM   #4
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by Mad Cook View Post
Mushy pea curry - a syn=free invention of the Slimming World empire.

It sounds disgusting but is surprisingly tasty. For the uninitiated "mushy peas" are dried peas soaked and boiled to a mush (or spooned out of a can in my case).
Sounds delicious to me. I love mushy peas, although I've never been overly fond of the name.

Tonight we are having Southwestern Black Beans and Rice.
__________________
Steve Kroll is offline   Reply With Quote
Old 10-18-2013, 02:23 PM   #5
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
One pan oven food (unless I split it between two smaller pans ) of chicken Italian sausage, sweet peppers (one each yellow, orange, red and green), sweet onions and potatoes. Reds, if I have any left; AP whites if I don't.

Probably make a salad to go with, but I have time to decide on that one.

Since Katie H. doesn't live we us we rarely have dessert. *sigh*
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 10-18-2013, 02:26 PM   #6
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by Cooking Goddess View Post

Since Katie H. doesn't live we us we rarely have dessert. *sigh*
We could remedy that. All you'd have to do is move nearby. And, by the way, there's plenty of butter pecan-rum cake left.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-18-2013, 02:28 PM   #7
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Stopped at the butcher shop when I was in town on Wednesday and bought a boatload of short ribs and a big bunch of oxtails.

So...tonight's fare is short ribs in the crock-pot, mashed taters, green beans, iced tea and (drum roll, please) butter pecan-rum cake for dessert.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-18-2013, 02:32 PM   #8
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,135
It's Friday, so it's a takeaway! Beef and Pepper Masala, with the usual Pulau rice.
__________________
KatyCooks is offline   Reply With Quote
Old 10-18-2013, 02:47 PM   #9
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
colder than a grave diggers arse today so i wanted something high on flavour
but with a bit of punch....hmmmm,lets start by re writing the book that says the smaller the chilli the hotter it is.b*llocks!!,that chilli was 4 inches long & hotter than satans underpants!!.any road up,tonights offering my fellow gastronauts:buccatini(unbroken of course)with prawns in a cherry tomato,smoked pancetta & greek basil sauce.ice cold peroni.
Attached Thumbnails
Click image for larger version

Name:	BUCCATINI & PRAWNS 001.JPG
Views:	100
Size:	86.0 KB
ID:	18886   Click image for larger version

Name:	BUCCATINI & PRAWNS 002.JPG
Views:	99
Size:	83.4 KB
ID:	18887  

Click image for larger version

Name:	BUCCATINI & PRAWNS 003.JPG
Views:	92
Size:	93.4 KB
ID:	18888   Click image for larger version

Name:	BUCCATINI & PRAWNS 004.JPG
Views:	96
Size:	109.1 KB
ID:	18889  

Click image for larger version

Name:	BUCCATINI & PRAWNS 005.JPG
Views:	100
Size:	134.3 KB
ID:	18890   Click image for larger version

Name:	BUCCATINI & PRAWNS 006.JPG
Views:	110
Size:	98.4 KB
ID:	18891  

Click image for larger version

Name:	BUCCATINI & PRAWNS 007.JPG
Views:	98
Size:	107.4 KB
ID:	18892   Click image for larger version

Name:	BUCCATINI & PRAWNS 008.JPG
Views:	105
Size:	92.3 KB
ID:	18893  

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-18-2013, 03:02 PM   #10
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
MyGawd Harry, your food always looks so wonderful. I love the start-to-finish photo lineup. Pretty sure that dish will be warming, what with its ingredients. Might need two chasers to cool things down.

I wasn't active when you were coming around before, but I must say I now know why you got such a rock-star welcome when you came back.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.