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?

I second DiWA. I love sauerkraut. There is a polish dish that I'd been copied for sometimes but don't quite get it right and my Polish friends somehow always made it better. I think it has kraut and sausage. I need to copy this. This looks simple enough that I can do. Am I wrong? :smileyhappy:

Re: What's on your plate?

[ Edited ]

Technically, it is simple. The "trick" is good kraut ( fully fermented! You can make that yourself, it is simple. It just takes some time fermenting. ), and good, "trustworthy" dried, smoked meat. If those two factors are not there, the whole dish is off. The taste is different. It is just not it.

 

Also, you need authentic seasoning ( and meats ). And, usually you have to look for those in special ( ethnic ) kind of stores, where they sell this kind of stuff. So, if you're making that Polish dish, ask your friends what kind of seasoning ( and sausages ) they use, and where can you get some. ( Improvisation doesn't really work, as the dish will be totally off. )

 

I should probably stop posting these ethnic dishes, simply for the reason I use a lot of stuff that most people can't, or don't know where to find. And, if you don't have those specific things, the dish is not it. It is something entirely else. 

Re: What's on your plate?

I second lylysa. Please don't stop posting. This is a wonderful thread and I learn so much from everybody though I'm still a C-student in cooking department but I love to eat :smileyhappy:

Re: What's on your plate?

No no no, don't stop posting! I think it really encourages folks to break free from typical spices or seasoning methods we're more used to from chain grocery stores!

 

My friend does a lot of her own pickling/fermenting so I'll have to check in with her. I missed out on partaking in her last batch of kraut. My bf is a big fan of it and though I'm not I'm sure he'd love this recipe. She made her own kim chi and I got a jar to have him test it out and he loved it.

Re: What's on your plate?

I love kraut! Do you make your own?

Re: What's on your plate?

I'm crazy about kraut! In any and every form. :smileyhappy:

Yes, I usually make my own, but this one is from my brother-in-law. He also makes his own. So, when I'm all out of mine... I borrow some of his. :smileyvery-happy:

Re: What's on your plate?

[ Edited ]

Chicken fettuccine zukes. If somebody told me ( not even that long ago ) that I'm gonna be eating zucchinis, and actually LOVE them, too... I'd tell them they're nuts. :smileyvery-happy: But, I do. I love zukes. :smileyhappy: I just wish there's a way to prepare them so they don't release so much water once they're in my plate...

 

Chicken Fettuccine Zukes.jpg

 

Recipe in the spoiler tag!

 

Spoiler

 

Chicken Fettuccine Zukes

 

2-3 tablespoons butter

10 skinless, boneless chicken thighs - cut into chunks/bite size ( you can use chicken breasts, too. We don't like them, so I always use thighs instead. )

1/4 - 1/2 cup crumbled bacon

24 ounces mushrooms, sliced ( or less. I had one really large packaging of mushrooms, so I put all of it into the dish, because, you know - we love mushrooms! Duh! :smileyhappy: )

6 garlic cloves, minced

salt, black pepper, Italian seasoning

2 cups heavy cream

some chicken broth ( 1/2 - 1 cup )

1/2 cup grated Parmesan cheese

some cherry tomatoes, halved

 

In a medium size pot, brown chicken and mushrooms in butter until chicken is cooked through. Add garlic, bacon, and spices. Add heavy cream and chicken broth, and cook until thick, stirring constantly. Sometime during this process, I added some cherry tomatoes because I like the flavor they bring into this meal. Add Parmesan cheese when at desired consistency. Serve over zoodles, and enjoy! :smileywink:

 

 

Re: What's on your plate?

I need this recipe! pretty pleaseeeee

Re: What's on your plate?

I'll include it in the post later. :smileywink:

Re: What's on your plate?

maybe try halving the zucchini first (lengthwise) and salt them. Let them sit on paper towel for about half an hour. Then make your zoodles and cook.

 

This works for eggplant in removing excess moisture. Not sure if it would work for zucchini but it may be worth a try.

Re: What's on your plate?

Thanks, Diva. I tried that. Many other "tricks", too. But, nothing seems to really work... 

Re: What's on your plate?

well now I know not to try it...

Re: What's on your plate?

[ Edited ]

Drunken pork chops ( sauce contains beer ) and cauliflower fried rice tonight.

 

Drunken Pork Chops2.jpg

 

Recipe for Drunken Pork Chops in the spoiler tag!

( If someone needs cauliflower fried rice recipe, let me know. )

 

 

Spoiler

Drunken Pork Chops

 

Ingredients:


•1 pound pork chops
•8 ounces dark beer ( or more )
•0.125 teaspoons salt
•0.125 teaspoons pepper
•0.5 cup brown sugar
•0.33 cup ketchup

some garlic and onion powder, dash of smoked paprika, 1 - 2 tablespoons bbq sauce 

 

Directions:

 

Combine all ingredients. Place pork chops in skillet and cover with sauce. ( My chops were very thick. I seared them first on some ( very little ) lard. Both sides. Fried them for a bit, then covered with the sauce. ) Simmer for 25-30 minutes or until pork chops are brown and sauce has thickened.

 

 

Re: What's on your plate?

Pretty please on sharing the drunken recipe?

Re: What's on your plate?

(0) Hearts

Done!

Re: What's on your plate?

How was the cauliflower fried rice, lyravega? I keep seeing recipes for the cauliflower fried rice floating around pinterest and it looks good! 

Best,
Randee

Re: What's on your plate?

Randee, it was very good. And that's coming from someone who doesn't even like cauliflower. :smileyhappy: But, I have to say, I like it riced. And, in many different recipes, too.

Re: What's on your plate?

Omg my mouth is watering! I have to start learning from all of you here. Yum!

Re: What's on your plate?

Yummy! I love cooking with beer too!

Re: What's on your plate?

Beer and bacon make everything taste better. :smileyhappy:

Re: What's on your plate?

10991040_449538581862683_3608709627480887488_n.jpg

 

Another pizza, made the crust a bit different aka no gluten flour and i like this better, lol. i also bought actual pizza sauce and not just marinara sauce, thicker cheese since the other one was like little tiny thin worms. nice image huh. anyway. I think you guys know why there's a slice missing. my mom is .. yeah. 

Advanced
You must be signed in to add attachments