"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-10-2017, 10:56 AM   #1
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,492
Wednesday 5/10/2017 What's on the plate?

Homemade pizza (well Mama Mary pizza crust with our sauce and toppings) or raviolis and a side salad. We'll see how the vote goes. LOL
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 05-10-2017, 11:09 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,521
SO requested wings for dinner. So it'll be wings and a salad or veggie.
__________________

__________________
"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 05-10-2017, 05:01 PM   #3
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,599
Woke up with a headache today that just won't leave. Quick and simple supper - I'm making chili with Bush's chili Texas beans and Ro-tel fire-roasted tomatoes. Probably a salad, since I still have a lot of the 1# tub of baby spinach to work through. Wish we liked it cooked, but it makes the back of our teeth feel chalky all the rest of the day - even if we brush.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-10-2017, 05:32 PM   #4
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,630
Quote:
Originally Posted by Cooking Goddess View Post
I'm making chili with Bush's chili Texas beans and Ro-tel fire-roasted tomatoes. Probably a salad, since I still have a lot of the 1# tub of baby spinach to work through. Wish we liked it cooked, but it makes the back of our teeth feel chalky all the rest of the day - even if we brush.
Bush's chili is really not bad for canned chili, if you jazz it up a bit. I'm not sure what "Texas beans" are, but down here, that would be Ranch Style brand beans. Rotel tomatoes are heavily used down here, too. I haven't tried the "fire roasted" ones -- to be honest, this is the first I've heard of them. I'll look for them the next time I go shopping.

I have no idea what I want for dinner. I'm probably just going to graze tonight.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 05-10-2017, 05:53 PM   #5
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,599
CD, the Bush label actually calls the product "ChiliMagic" chili starter, and the heat factor is "Texas ~ Medium". I used to use the mild seasoned beans, but my tongue is getting stronger. Now, between the medium beans and the extra spices I toss in, I'm enjoying it a bit spicier than Himself can take. Later, I pay for it with indigestion, but a couple of Tums knock-offs takes care of the problem.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-10-2017, 06:02 PM   #6
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,014
DH has a choice of leftover split pea soup or ham salad. Sounds like he had a big lunch so he probably won't faint from hunger. We have a few blueberries left.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-10-2017, 06:05 PM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,522
Turkey meatloaf and broccoli.
Aunt Bea is offline   Reply With Quote
Old 05-10-2017, 06:21 PM   #8
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,220
Quote:
Originally Posted by caseydog View Post
Bush's chili is really not bad for canned chili, if you jazz it up a bit. I'm not sure what "Texas beans" are, but down here, that would be Ranch Style brand beans. Rotel tomatoes are heavily used down here, too. I haven't tried the "fire roasted" ones -- to be honest, this is the first I've heard of them. I'll look for them the next time I go shopping.

I have no idea what I want for dinner. I'm probably just going to graze tonight.

CD
CD, Fire Roasted Tomatoes are wonderful, much more depth in flavor than just plain ole' tinned tomatoes, although Ro-tel has more "stuff" in it that you don't have to buy. I use the Fire Roasted Tomatoes in my stews and Chilis, then I add chopped medium heat Hatch Chiles to our liking, but I always have some whole ones stashed in the deep freeze.
**Note to self: used the last package of chiles, need to get more.
Kaneohegirlinaz is offline   Reply With Quote
Old 05-10-2017, 06:58 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,178
I have enough leftover chicken fajita filling for another dinner. I'm cooking rice with a bit of salsa and will serve the chicken and veggies on top, with cheese, sour cream and more salsa. And guacamole!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-10-2017, 06:58 PM   #10
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,421
Room inspection tomorrow. So for dinner tonight I'm just heating up some frozen chicken soft tacos in foil so I can keep the stove clean and not have to finish up so many dishes.
rodentraiser is offline   Reply With Quote
Old 05-10-2017, 07:00 PM   #11
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,250
I am still on soup - can't seem to stomach much else since the surgery. Today it was mushroom with a couple of pieces of toast (all gluten and dairy free of course).

TB is off work today so I am sure he will have something light as in the rest of the chicken strips. I have let him sleep and he can eat whenever he gets up.
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 05-10-2017, 07:04 PM   #12
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,630
Quote:
Originally Posted by Kaneohegirlinaz View Post
CD, Fire Roasted Tomatoes are wonderful, much more depth in flavor than just plain ole' tinned tomatoes, although Ro-tel has more "stuff" in it that you don't have to buy. I use the Fire Roasted Tomatoes in my stews and Chilis, then I add chopped medium heat Hatch Chiles to our liking, but I always have some whole ones stashed in the deep freeze.
**Note to self: used the last package of chiles, need to get more.
I have cooked cherry tomatoes on the grill, and you are right, the natural flavors of the tomato are intensified. I just haven't bought them in a can. Chef Rick Bayless uses them when fresh tomatoes are out of season, and recommends them. I just haven't tried them, yet.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 05-10-2017, 07:50 PM   #13
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,134
Salted mackerel with grated daikon and steamed rice. Green salad on the side.
roadfix is offline   Reply With Quote
Old 05-10-2017, 09:27 PM   #14
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,220
Per DH's request (He even says it correctly )
Steak Frites with a side Chopped salad and homemade vinaigrette

Click image for larger version

Name:	003.JPG
Views:	44
Size:	123.4 KB
ID:	26847
[Grilled Flank Steak, sliced thinly and AHEM,
frozen Shoestring Potatoes, shallow fried]

I turned him on to this dish quite a few years back
and he was hooked from then on.

DH: What's this? It's something new, I don't like new...
(please add whiny 10 year old boy voice here for effect)
Me: It's a French or Belgium dish called Steak Frites
DH: It looks like Steak and French fries
Me: Yup! More ketchup dear?

Kaneohegirlinaz is offline   Reply With Quote
Old 05-10-2017, 09:28 PM   #15
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,134
Wednesday 5/10/2017 What's on the plate?

I cook for dad and step-mom, both in their 90's, every Wed. They live about 45 min away.
My dad, he's Greek, wanted salted mackerel for dinner this evening. He loves J food. (he married 3 Japanese women, including this current one).
Anyway, here's a couple of pic from tonight's cook.Click image for larger version

Name:	IMG_0139.jpg
Views:	80
Size:	110.1 KB
ID:	26848Click image for larger version

Name:	IMG_0140.jpg
Views:	76
Size:	75.4 KB
ID:	26849
roadfix is offline   Reply With Quote
Old 05-10-2017, 09:49 PM   #16
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,220
Quote:
Originally Posted by roadfix View Post
I cook for dad and step-mom, both in their 90's, every Wed. They live about 45 min away.
My dad, he's Greek, wanted salted mackerel for dinner this evening. He loves J food. (he married 3 Japanese women, including this current one).
Anyway, here's a couple of pic from tonight's cook.Attachment 26848Attachment 26849
Looks like Dad got a little Japanese w/ his J maybe a bit of Teri Chicken skewers?
Oishi!
Kaneohegirlinaz is offline   Reply With Quote
Old 05-10-2017, 09:50 PM   #17
Master Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,220
Quote:
Originally Posted by LPBeier View Post
I am still on soup - can't seem to stomach much else since the surgery. Today it was mushroom with a couple of pieces of toast (all gluten and dairy free of course).

TB is off work today so I am sure he will have something light as in the rest of the chicken strips. I have let him sleep and he can eat whenever he gets up.
Stick with what works for you Lydia!
Kaneohegirlinaz is offline   Reply With Quote
Old 05-10-2017, 10:03 PM   #18
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,448
I think that's fantastic you do that every week RF!! What a good son you are.

I think my SC has an "in" with the butcher at our local super market because he came home again with another two beautiful fillet mignon's at half price before they hit the half price bin. Whoa!! I had the full slices of bacon ready to wrap them with my handy dandy silicone bands and sear as a "ball" all around to perfectly red rare.
I removed them from the skillet and covered to rest as I made the pan sauce to go over the top...
Mushrooms, shallots, garlic, brandy deglaze...you know the drill, a little of this and that. Deeeeelish.
Mashed potatoes for the SC, and steamed broccolini for both of us.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-10-2017, 10:13 PM   #19
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,599
I wasn't in the mood to eat chili when I started to prep it. Started to pull stuff from the freezer (two short pints of homemade chicken stock-cleaned out until I make more in the fall) and fridge (another cup or so in a box of stock, leftover griddled chicken, mushrooms, and the spinach) and made up a pot of chicken soup with a package of Carolina brand seasoned long grain and wild rice and a generous pour of half-and-half. Yes, I know I said "cooked spinach" makes our teeth chalky feeling. That's true if it's steamed or sauteed. Doesn't bother if it's cooked into soup. Go figure.

Enough leftovers from each pot for at least another meal. Bonus: lots of room in the fridge for new stuff.
__________________

__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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





All times are GMT -5. The time now is 01:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×