"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 10-24-2016, 01:46 PM   #1
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,277
Whatcha Got Cookin for Monday, October 24, 2016?

Yes, I know it is only Monday, but we are having tacos! More precisely, TB is having tacos and I am having taco salad.

When TB was on a shift where he worked days on Monday, he would go on the "gluten-free bread run" Tuesday mornings and pick up tacos on the way home. That was because he could go to bed at a decent time the night before. But now he is back on straight nights it is better to go Mondays.

And I am making the tacos today!

I'd love to see and hear what you are all having!

__________________

__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 10-24-2016, 02:06 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,558
I have a condo board meeting tonight so we're having a quick dinner after. TJ's orange chicken with sautéed bok choy.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-24-2016, 02:08 PM   #3
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,367
Since I made the main dishes for 3 meals yesterday, we will be having the Sunday gravy. Just have to do the pasta and salad.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 10-24-2016, 02:16 PM   #4
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,497
Tonight will probably be bread Pork cutlets, Krorr's herb and butter pasta side and peas.

I may make some meatballs and sauce for tomorrow dinner and some for freezer.
__________________
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 10-24-2016, 02:46 PM   #5
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Chili verde in the pressure cooker.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes | Serious Eats

I'll be using boneless skinless chicken thighs.
tenspeed is offline   Reply With Quote
Old 10-24-2016, 05:06 PM   #6
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,624
I rubbed up a pork tenderloin with oil, garlic, and an Italian herb blend. I'll roast that up along with some crash potatoes, saute escarole with bacon (because I forgot to get pancetta when I last shopped), and steamed broccoli. Maybe we'll have dessert, since I have two rings of pineapple that need using up. If we have them, I'll cut up and saute with butter and brown sugar and pour them over ice cream.
__________________
“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 10-24-2016, 06:44 PM   #7
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,207
Cleared out the frig before leaving on a road trip tomorrow; smoked turkey, cubed potatoes, onions, garlic, green fresh chiles, smothered with the 1998 first place chile (sauce) recipe at the Hatch Chile festival.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-24-2016, 07:00 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,463
Where are you headed Beth?

We're doing rib eyes on the grill and glorified salads.
__________________
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 10-24-2016, 07:07 PM   #9
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,207
Quote:
Originally Posted by Kayelle View Post
Where are you headed Beth?

We're doing rib eyes on the grill and glorified salads.
Austin Texas. We are allowing a day and a half travel each way. Will spend 3 days with one of DH's sons.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 10-24-2016, 07:09 PM   #10
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
Quote:
Originally Posted by tenspeed View Post
Chili verde in the pressure cooker.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes | Serious Eats

I'll be using boneless skinless chicken thighs.
When wife asked what's for dinner and I described it to her, the response was "oooo-kaaay". Not like anything she could relate to. After a few bites I asked if I should make it again the response was "definitely". Fortunately she's a pretty good sport about my adventurous cooking.
tenspeed is offline   Reply With Quote
Old 10-24-2016, 07:42 PM   #11
Senior Cook
 
Join Date: Apr 2016
Location: Moselle MS
Posts: 443
It looks and sounds good. I think I'll save that one.
LizStreithorst is offline   Reply With Quote
Old 10-24-2016, 08:42 PM   #12
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,624
Pork: it's what's for dinner.
Attached Thumbnails
Click image for larger version

Name:	2016-10-24 21.32.26.jpg
Views:	65
Size:	76.8 KB
ID:	25573  
__________________
“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 10-24-2016, 08:52 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,191
Quote:
Originally Posted by tenspeed View Post
Chili verde in the pressure cooker.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes | Serious Eats

I'll be using boneless skinless chicken thighs.
I've made that one. Delicious
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-24-2016, 08:54 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,191
We had leftovers tonight - I had Greek meatballs over egg noodles and DH had loaded-up spaghetti. We both had garden salads (separately) and garlic bread. Here's mine.
Attached Thumbnails
Click image for larger version

Name:	1477360447087.jpg
Views:	58
Size:	47.0 KB
ID:	25574  
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-24-2016, 09:21 PM   #15
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,058
Great sounding (and looking!) dinners, all.

I so enjoyed last night's dinner of cod and asparagus, that I took another fillet out of the freezer and had the same thing this evening.

Gently poached the cod fillet in water, butter, sliced lemon, cracked peppercorns and a bay leaf. It was so tender and flaky. By the time that was done - not very long - the roasted asparagus was ready to pull from the toaster oven. Buttered the asparagus, and thoroughly enjoyed my dinner.

No pics...my phone was charging and I was hungry.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-24-2016, 09:46 PM   #16
Sous Chef
 
Souschef's Avatar
 
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 558
Quote:
Originally Posted by Kayelle View Post

We're doing rib eyes on the grill and glorified salads.
They were an inch and a half thick, and cooked perfectly. I think they were as good as the filets we had at the Martyrs restaurant in Taos, except they were done right the first time.
Souschef is offline   Reply With Quote
Old 10-24-2016, 11:54 PM   #17
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,463
Quote:
Originally Posted by tenspeed View Post
When wife asked what's for dinner and I described it to her, the response was "oooo-kaaay". Not like anything she could relate to. After a few bites I asked if I should make it again the response was "definitely". Fortunately she's a pretty good sport about my adventurous cooking.
Smart woman you married 10speed. That reminds me of one of my favorite kitchen magnets given to me by my late husband.."Never question your wife's judgements..look who she married". I'm sure she appreciates your adventurous cooking. If not, she should.
Looks like a great recipe I could adapt without a pressure cooker.
__________________
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 10-25-2016, 12:05 AM   #18
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,058
Tenspeed, that DOES sound delicious - I don't have a pressure cooker either, but I have a Nesco. I'm going to try that. Thank you for the link.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-25-2016, 08:18 AM   #19
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
oven baked wings. some hot - some with a homemade hot Asian sauce. Celery/carrot and blue cheese dip, sliced cantaloupe (almost too late in the year for them).
GA Home Cook is offline   Reply With Quote
Old 10-25-2016, 09:24 AM   #20
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,743
Oven still not working. Did a small chicken in the slow roaster. Had a choice between the Toaster Oven and cooker, cooker won out because I could throw the vegies in at the same time. Only problem is skin didn't brown of course, but was absolutely delish.

Pulled off and ate a leg for breakfast.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
cook

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 04:37 PM.


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