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?

[ 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:

Re: What's on your plate?

Yes, please! My best recipes are the hardest/most time consuming ones to make! I must eat this dish!!

Re: What's on your plate?

(0) Hearts

It is a fantastic dish. You certainly have to try it. At least once. :smileywink:

 

Ok, the recipe is in spoiler tag! Good luck, and let us know how you liked it. :smileywink:

Re: What's on your plate?

Recipe?? Pretty please?

Re: What's on your plate?

(0) Hearts

Ok, recipe is in spoiler tag.

Re: What's on your plate?

Sorry, I just saw this now... I'll see what can I do about it when I'm home.

Re: What's on your plate?

My mouth is watering.....

Re: What's on your plate?

too cute cat.gif

Re: What's on your plate?

(0) Hearts

Too cute!

Re: What's on your plate?

That looks super yummy! are those small onions in there? I like how rich the gravy looks too.

Re: What's on your plate?

It is yummy! And, yes - those are pearl onions in there. :smileyhappy:

 

Thank you, Diva.

Re: What's on your plate?

[ Edited ]

For Super Bowl half-time dinner, I made nachos. These are not your standard nachos so perhaps many people wouldn't like them. These are more like a salad on top of a nacho.

 

Ingredients: bottom layer of homemade baked plantain chips, then some cooked adzuki beans, organic roughly sliced arugala leaves, grass-fed ground beef seasoned to be spicy (sort of like "taco meat"), sliced red onion, sliced green onion, sliced pepperoncini, chopped ripe avocado, homemade salsa, and organic cilantro leaves.

 

nachos-2-1-2015cEDIT - Copy.jpg

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