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? Smiley Very Happy

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! Smiley Happy

 

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! Smiley Tongue

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. Smiley Wink

 

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

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. Smiley Happy

 

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

Re: What's on your plate?

Can I come watch the Superbowl at your place next year? Smiley Very Happy

Re: What's on your plate?

Sure weeeeeeeeeeeeeee. Pull up a chair.

Re: What's on your plate?

I like your nachos!

Re: What's on your plate?

This evening we had baked chicken with roasted carrots. Chicken had a crust of seasoned cashew meal and ground flaxseed, and was served on a small bed of raw sliced red kale that had been drizzled with roasted hazelnut oil. Side garnish dishes were a sliced banana and some raw seeded tomato chunks.

 

chicken-1-31-2015bEDIT - Copy.jpg

Re: What's on your plate?

So tasty looking.

Do you just coat the chicken with the cashew meal and ground flaxseed or do you use an egg or something to bind it?

And what is with the bananas?

I have seen platanos (in Puerto Rico) with dinner, but you are the first person I have seen using a banana as a side dish.

Does it help with digestion?

Do you harvest them?:smileywink:

 

Also, I love your serving sizes!

Re: What's on your plate?

[ Edited ]

Those things next to the bananas are the roasted carrots. I had coated them with some EVOO that I had added a few seasonings to.

 

With the chicken breast, I lay out some wax paper (but you could use a plate) and put some cashew meal, ground flaxseed and some seasonings on it then mix it all together. I took the chicken and dipped it in the remaining seasoned EVOO from the carrots (I don't usually do this but I like transferring a taste from one plate ingredient to another, if that makes sense--sort of like using lemon in more than one plate item). Then I rolled the chicken breast into a small amount of coconut milk that I had poured on a plate--you only need to wet the breast. Then I put the breast into the cashew-flaxseed mixture and rolled it all around to make sure the coating was over all of the breast. Then I put the chicken onto a broiler (that already had the oiled carrots on). I drizzled just a touch of oil on top of the chicken crust, but this really doesn't need to be done. Baked all of it in convection oven for about 35 minutes at 425 degrees.

 

I don't usually put a banana in the middle like that but when I thought about it, I thought that its sweet taste would be complementary to the seasoned chicken crust and hazelnut-oil-drizzled greens and I was right--it was an unexpected treat. I also liked the way the banana wrapped itself around the greens to keep them corralled from the carrots.

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