What's on your plate?

[lylysa]

Hello there, ladies and gents!

Keeping in line with all the fun and interactive threads asking about your most recent halls, items you have your eyes on, what you're currently wearing, what's your hair routine, and more, I've decide to branch out and ask:

"What's on your plate?"

The beauty world doesn't just stop at skin care and cosmetics, it also goes hand in hand with your overall health and well-being, so with that, I'm curious to see what we're all chowing down and snacking on be it for breakfast, lunch, dinner, dessert, or inbetween!

For those with apps that help count calories or to those who just want to keep a log, here's a place to share, possibly find and share some recipes, and even tips on maintaining a balanced diet.

Don't just share food items, but even drinks! I'm a huge fan of tea and at least have a cup of green tea a day (anti-oxidants) and drink plenty of water.

For lunch today, I had:

-Brown rice

-Steamed egg

-Steamed red snapper with green onion, sesame oil, and black pepper

-Gai lan (it's a type of Chinese vegetable/greens)

Now, tell me, Beauty Talk world, what do you have? 😄

[lylysa]

No prob! I hope your fried rice comes out awesome! Give us an update!

[Spyski]

*runs home drooling to try new wok* 

My mom left me a wok the other day, so definitely going to try this among other things! One question, do you put the veggies into the rice when they are cut and raw or do you have to separately simmer the veggies beforehand then add to rice?

[lylysa]

It depends on how you like your veggies, super cooked and a tad soft or still crisp.

I like to add mine about half way so whether I'm using frozen (try to pour out frozen veggies into a dish to ensure you're not dumping in random ice chips) or fresh veggies they cook up nicely without being hard or mushy. I avoid using canned veggies though, they're too soft to fry up for my tastes, but if you HAVE to use them for the sake of saving time, strain/drain them (even rinse off a bit if the can has salt added), pat dry a bit (avoid getting extra water/moisture into rice you want to fry up not sog down), then add toward the end, kind of where you would add the egg that's already scrambled so you're more so mixing/slightly heating them up rather than "cooking" them.

If the fresh veggies are small enough they should cook up fine, but if they're larger, shimmer them a touch.

P.S. A wok would be perfect for miso-honey glazed chicken....I can write out that recipe as well if you want!

[Spyski]

Sweet! I will be cooking raw veggies. Those edamame seeds I planted last Spring turned into plentiful 3 foot plants! I will be adding some of those as well as other veggies. I can't stand mushrooms (the smell, the taste, the texture), so I will be on the hunt for a great fried rice making soy sauce! 

For some odd reason, I don't fancy the taste of miso soup because it taste too much like fermented mushrooms to me. However, I love glazes especially when honey or anything sweet is involved! YUM

[lylysa]

I'll type out the recipe here for you soon, maybe even make it in the next few days so I can have photos added! 🙂

Miso soup has to be balanced right, if there's too much paste, it's too salty and overwhelming, it has to be light. When I add the recipe you can adjust it to taste, the miso paste adds nicely to the consistency, but I add enough honey personally to where it's not MISO IN YO FACE :P!

OMG! Edamame!!!! I totally have some frozen that I could have added to my scallop, mushroom, broccoli, brown rice and quinoa mix last night, darn! Ooo, you could roast edamame and add them in close to the end for a crispy, heartier texture and flavor (add some cracked black pepper or sea salt to them).

For an alternative to the mushroom soy sauce, check out:

The brand is Lee K um (BT bleeped out the "k" and the "um" together so I spaced it out) Kee, and it's their Medium Dark Soy Sauce (it sounds like the foundation world of soy sauce now....do you use "light" or "medium dark"? Haha!), it's a touch thicker, but again, not as salty so good for adding color!

[Spyski]

Oh yes, please DO make the recipe later and provide pics for the miso (not in yo face) honey glazed chicken! Thanks for the tips

[neko333]

I was actually trying to think of strange foods. Probably the strangest I can think of are mountain oysters.......Whoever came up with that dish was probably high.

[lylysa]

Not my cup of tea! 😛

[neko333]

It's funny when people don't realize what they are though. "Are they oysters that come out of a river?" Yeah sure they are. 

[Anonymous]

Ugh! I have tried a lot of things, but I never intend to eat those. Nope nope nope. 

[Anonymous]

@BeautyJunkie325: lol awesome. 😄

[BeautyJunkie325]

@midnightangel - I'm always trying new ideas to make my cooking more exciting.  I was channeling a little Lionel Richie that day....dancing on the ceiling.

[Anonymous]

@BeautyJunkie325: That pot roast is amazing in its ability to defy gravity and stick to the ceiling. I wish my roasts did that. lol 😉

Let's see...just got back from lunch hour. I had a Polish hot dog and a cup of Sierra Mist. And a co-worker just brought me madeleine brownies...oh my. Moral of the story: get health advice from a dietician, not a musician. 😛

[BeautyJunkie325]

I have been on a cooking frenzy lately.  I am addicted to Pinterest and have pinned so many recipient ideas that I started to make at least one a week.  Most have turned out good enough to try again, most with just a few tweaks to the spices.   I've been trying to take pictures of the brew recipes I'm trying and posting them to my Instagram.  I'm definitely making my non-cooking friends jealous. 

My moms favorite - chopped salad and panko breaded chicken

Italian Pot Roast in the crockpot

Bowtie Pasta with Spinich and tomatoes

Last but not least double chocolate cake for my dad

[Anonymous]

Ok @beautyjunkie- Spill the cake recipe:D

[lylysa]

Love panko! And wowie, that cake looks like it's fit for BT! I'm sure we will have no issue devouring that all up!

Yummy photos! Those potatoes in that roast have me drooling.

[Spyski]

oOOoo! That Italian pot roast looks to die for >.<

[BeautyJunkie325]

It is sooooo easy - season your roast with salt, pepper and rosemary. Cut slits in roast and put in 4 garlic cloves cut in half.  Brown in pan in olive oil.  In slow cooker, putt roast, 1 lg onion cut in 8 wedges, small white potatoes scrubbed, and a 28 oz can of whole tomatoes.  Cook on high about 6 hours air until the meat tears apart. 

[lylysa]

Yet another reason for me to FINALLY invest in a slow cooker!

[Spyski]

I'm totally doing this! Thank YOU!

[BeautyJunkie325]

Thanks & No problem.  I've always loved cooking, but in the past few months I my passion in what I'm cooking has been renewed.  I was in a total slump and now I feel likes rock star when I discover a new recipe that can make it into the favorites category.  

I'm totally into multi purpose cooking too.  I love to roast 2 chickens on a Sunday so I can use one later in the week for BBQ, salads or wraps.  It is no more work cooking 2 chickens than 1.