What's on your plate?

What's on your plate?

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? :smileyvery-happy:

Re: What's on your plate?

(0) Hearts

I do love me some sashimi!

 

I remember some of the Mods mentioning poke and sadly when I was in Hawaii I never tried it!

Re: What's on your plate?

I have never had unagidon. But I think I like eel, although it's been a long time since I've eaten it.

Re: What's on your plate?

Unagi is my favorite! It has a smokey, sweet flavor ^_^

Re: What's on your plate?

[ Edited ]

For lunch, I had a wild salmon burger on a green salad, which included sliced kale, Italian radicchio, celery leaves, sliced red onion and cherry tomatoes. The salmon burger is from Costco (this is a super yummy salmon burger to get--check the frozen section). I put some Sriracha sauce on top of the salmon burger to add some spiciness to the bitterness of the kale/radicchio. Adding celery leaves to the salad is a trick I learned by watching some show on Food Network--I used to discard these leaves but they're so good (and naturally salty/celery tasting). Before adding the tomatoes and salmon burger, I massaged the salad greens with some lemon-infused olive oil (Trader Joe's).

 

salmonburger-greens-2-5-2015aEDIT - Copy.jpg

Re: What's on your plate?

Salmon enabler!

I went to Costco just for these and had one for lunch today, so delicious, Diva.

Thank you for the head's up, and the smile..

Re: What's on your plate?

I LOVE everything on this plate. 

 

*Stop smiling at me salmon!  I could eat you right now!*

Re: What's on your plate?

Oh I LOVE those salmon burgers!  I have some in my freezer right now :heart:

Re: What's on your plate?

Holy cow, I need this salmon burger in my life now....dang it, I just went to Costco this weekend but surpassed the frozen section!!!!!! *kicking myself in butt for not going so I could run into the salmon burgers*

Re: What's on your plate?

[ Edited ]

This was a leftover type meal. I had an avocado and some salsa left over from the Super Bowl. So I made some guacamole and served that and the salsa with some broiled wild salmon. The skin on the salmon was crisp enough to eat. I served celery sticks for dipping but forgot that I had bought a cucumber for this. So now I have to incorporate the cucumber into a future lunch or dinner. LOL

 

I was feeling goofy so made a guacamole "snowman."

 

salmon-salsa-2-4-2015aEDIT - Copy.jpg

Re: What's on your plate?

(0) Hearts

That is the cutest guacamole snowman! That looks like such a healthy and delicious dinner! 

Best,
Randee

Re: What's on your plate?

So, after looking at photos of all the healthy meals and finally reading completely through the original post, I see that my Christmas cookie tray was totally out of line here. :smileyvery-happy: Just tattoo that big "L" on my forehead!

Re: What's on your plate?

[ Edited ]

Jozkid, I totally disagree! Whatever the intention of this post, it has morphed into whatever people are eating. And that most definitely means desserts too!

 

I like looking at whatever people are eating. Most definitely cookies. MMMMMMMMMM

 

Re: What's on your plate?

[ Edited ]

Tonight we had broiled seasoned grass-fed leg of lamb steak on a bed of lentil salad and organic sliced arugala leaves.

 

The black-lentil salad had sliced mandarin oranges, sliced red onion, capers, sliced Greek olives and a splash of verjus.

 

lamblentil-2-3-2015cEDIT - Copy.jpg

Re: What's on your plate?

I think you need to open a little bistro of your own.

Re: What's on your plate?

Thanks Jozkid, but that would take all the fun out of it. :smileyhappy:

Re: What's on your plate?

It's not just what you're cooking. You go to all the trouble of plating it all fancy, too!

Re: What's on your plate?

Fancy plating is my way of making up for being lousy at housework.

Re: What's on your plate?

Great. I'm lousy at housework and plating!

Re: What's on your plate?

[ Edited ]

Beef Bourguignon tonight. The color is a bit off in the photo, it is much redder in person. And, it is absolutely delicious! :smileyhappy:

 

BB.jpg

 

Recipe in spoiler tag!
 
Spoiler
 
Beef Bourguignon

Ingredients:

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions:

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Recipe courtesy of Ina Garten

 

 


Re: What's on your plate?

I want this in my mouth right now. Please share the recipe with us....

Re: What's on your plate?

[ Edited ]

Lol! Are you sure? This is pretty pain in the behind to make...? Don't you say I never warned you! :smileytongue:

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