"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Thread Tools Display Modes
Old 02-24-2012, 08:53 AM   #1
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,878
I Have The NEED to FEED Fri. 2/24/12

We have some leftover Spanish rice to which I will add a protein and a veggie. I'm thinking a grilled kielbasa (not made at home or vertically stuffed).

What about you guys? Do you have the need for feed?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-24-2012, 09:12 AM   #2
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
We went out for dinner last evening. Tonight, it will be Canadian meat pie that has been in the freezer since Christmas and probably a side salad and/or green beans.

I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-24-2012, 10:15 AM   #3
Master Chef
FrankZ's Avatar
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,706
Originally Posted by Andy M. View Post
I'm thinking a grilled kielbasa (not made at home or vertically stuffed).
Ifn' you wanna use convenience food and call it cooking I suppose that is ok.

We are heading out tonight as Kathleen has an event at work that I will be joining her at.
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is online now   Reply With Quote
Old 02-24-2012, 10:19 AM   #4
Chef Extraordinaire
Zhizara's Avatar
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Turkey neck meat in gravy made with the stock, baked potato and summer squash medley.

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 02-24-2012, 10:20 AM   #5
Certified Cake Maniac
LPBeier's Avatar
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,226
Today is fish day in our rotation diet.

Lunch is going to be a repeat of the wonderful tuna melts we had last Friday - mine on squirrely flax bread and DH's on his potato flax bread. I will have Havarti and he will have Swiss.

For Dinner he is at his afternoon job so I am sending along salmon potato patties with brown rice and fruit salsa. I will take the same thing up and eat with Dad.

Oh, and I am making some baked custard to take to Dad (who is not eating his meals) so each of us will have one of those as well!
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 02-24-2012, 11:07 AM   #6
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,225
I made up some soup from a recipe I found in a Mediterranean Light cookbook. Will be eating it for lunch and supper. Quick and easy...

It is called Garlic Soup Madrileno.
Olive oil
6 cloves garlic
1 lb cut up tomatoes(I used a 28 oz can)
Bay leaf
1/2 tsp paprika
4 cups water or stock(I used vegetable stock)
Fresh Parsley, Pepper and salt, to taste.

Saute garlic in olive oil for a few minutes, Add all of the other ingredients and simmer for about 20 minutes. Then process it with a hand blender or food processor to your desired consistency. Done. It is good stuff. Gonna eat it with some crusty bread that is almost out of the oven.
Rocklobster is offline   Reply With Quote
Old 02-24-2012, 02:12 PM   #7
Senior Cook
danbuter's Avatar
Join Date: Aug 2011
Location: Pennsylvania
Posts: 350
Fish for me. Tis the season.
danbuter is offline   Reply With Quote
Old 02-24-2012, 02:20 PM   #8
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,846
My friends took me out for a fantastic meal last night--I had a lovely seafood plate (1/2 lobster, shrimp, scallops, crab cake, clams, and a starter of raw oysters on the 1/2 shell), creamy coleslaw with jalapeno peppers and a salt-encrusted baked potato. It was delicious. Tonight my best friend's DH is roasting Cornish game hens, making quinoa with roasted veggies for a side, and I don't know what else. I only have to clean up the kitchen afterwards! A nice treat to be fed after 2 weeks of cooking for my ever-so-fussy dad and my mom who's tastes change daily. It is a good thing I'm going home next week, I could get used to this!
I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 02-24-2012, 02:25 PM   #9
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I hadn't taken anything out because we usually go to our friends' Friday night. We have to put that off until tomorrow, so we will be eating at home. We have about 8 quarts of potato soup left from last night, so we will most likely be having potato soup.
Barbara L is offline   Reply With Quote
Old 02-24-2012, 02:31 PM   #10
Executive Chef
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
Baked spaghetti with provolone because I need to burn up some leftovers. Well, not literally, I hope.

DampCharcoal is offline   Reply With Quote

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:26 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.