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Post in Besides Beauty

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?

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Baked some whole wheat bread with walnuts and sunflower seeds! 

Re: What's on your plate?

Wow, I want to put some peanut butter and banana on it. *drool*

Re: What's on your plate?

Recipe????????? Please oh pretty please????? 

Re: What's on your plate?

Just spotted this! The recipe is in the spoiler. It's from King Arthur flour's cookbook

Spoiler
Ingredients
  1. 1 plus 1/3 cup lukewarm water
  2. 2 1/2 tsp active dry yeast*
  3. 1/2 tsp sugar
  4. 3 tbsp olive oil
  5. 5 tbsp molasses**
  6. 2 cups whole wheat flour
  7. 2 cups white whole wheat flour
  8. 4 tsp vital wheat gluten
  9. 1/4 cup sunflower seeds, chopped
  10. 1/4 cup toasted walnuts, chopped
  11. 1 1/2 tsp salt
Instructions
  1. Combine the yeast, sugar, and 1/3 cup lukewarm water in a small cup. Stir to dissolve and let proof for 10 minutes, until foamy.
  2. Combine proofed yeast mixture and remaining ingredients until you have a shaggy dough. Let the dough rest for 20 minutes. This allows the flour to absorb the liquid and makes kneading easier.
  3. Knead the dough until smooth, about 5-10 minutes in a stand mixer. Place in a lightly greased bowl and cover with cling wrap. Let rise until doubled in size, about 2 hours.
  4. Gently deflate the dough by folding it on itself once or twice. Shape it into a log and place it in a lightly greased 8 1/2" by 4 1/2" bread pan. Cover lightly with greased cling wrap and let rise until it's risen over the edges of the pan by 1" or 2", about 2 hours.
  5. Preheat oven to 350. Bake loaf for 45 minutes, tenting lightly with foil after 20 minutes. Allow to cool completely on a rack before slicing, abut 3 hours.
Notes
  1. *If using instant yeast, you can skip the proofing step
  2. **You can also use maple syrup or honey

Re: What's on your plate?

I totally have King Arthur flour too! Haha!

Re: What's on your plate?

Last night, we had the other two crabs and ravioli.

 

Tonight was a delicious fare of Fish (and Scallops) and Chips from Camelot's.

We had fresh lemons and Captain Toady's Tartar Sauce. It was hard to find a non-preservatives filled one but we found this and have stopped our searching; ingredients: Canola oil, white distilled and white wine vinegars, cucumbers, eggs, water,  fruit concentrates (pear, apple, peach,) pineapple syrup, salt, garlic, onions, skim milk solids, mustard seed,citric and lactic acids, lemon juice, xanthan gum, peach puree, natural vitamin E (protects flavor), natural flavors, turmeric.

 

'Twas a very yummy treat.

I would have taken pictures but I ate it! ha ha

 

Re: What's on your plate?

 So you went to Camelot....... Smiley Tongue

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Re: What's on your plate?

OMG Best movie ever!!!!!! I don't know how many times I've seen it and it never gets old!

Re: What's on your plate?

Homemade plantain chips. Some seasoned with smoked chipotle chili powder and salt; others seasoned with garlic powder, smoked paprika powder and salt; a few seasoned with ground cinnamon powder and salt.

 

plantain-chipshEDIT - Copy.jpg

Re: What's on your plate?

Yum! Those look so good. 

Re: What's on your plate?

How interesting.

Those look and sound very tasty..

 

In Puerto Rico, we have a few ways to prepare platanos (plantains.).

Tostones are so delicious. I used to watch my grandmother (Nana) make them and fortunately, she's taught me many of her recipes before she passed away this year.

There's salty versions, sweet ones and even garlic-y ones..

Both of these recipes are from online. One of these days, I'll break out my Cocina Criolla cookbook..

Spoiler

 

  1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
  2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Garlic

Spoiler
  • Peel the plantains and cut them into 1-inch thick disks. Place the garlic in a bowl with the water and set aside.
  • Heat enough oil in a large skillet so that the disks will be half way submerged in the oil. When the oil is shiny and a drop of water sizzles across the top, add the plantains. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned. Remove and place on a paper towel lined plate.
  • Place the plantains on a cutting board, smash with the back of a wooden spoon to make them half as thick, and let them soak in the garlic water for about a minute.
  • Remove, dab them dry and wipe off garlic pieces so they don't burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a deep golden color and a crispy texture. Drain again on paper towels, sprinkle with ground sea salt, and serve with rice and beans.
 

 

Re: What's on your plate?

Thanks for sharing Evangeline. Do the plantains need to be green or ripe in these recipes, or does it not matter?

 

Here's my recipe (which is adapted from a paleo cookbook). These are baked:

 

Spoiler

Plantain Chips or “Tortilla” Chips (for nachos or snacking)

 

Ingredients:

2 green plantains

1 to 2 tablespoons ghee, melted

Sea salt

Seasonings, optional (see below)

 

Directions:

Preheat oven to 350 degrees. Space two oven racks about evenly apart. Cover two large baking sheets with parchment paper and set aside.

 

Prep the plantains. Cut off both ends of the plantains, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandolin slicer on its thinnest setting, slide the plantains into coins. Use your gloved hands or two wooden spoons to toss the slices in a large bowl with the melted ghee.

 

Assemble and season the plantains. Use six or more coins (or various pieces) to make each “tortilla” or “chip.” Lay them flat on the parchment paper with edges slightly overlapping (while they bake, the natural starches will make the coins or pieces stick together). Sprinkle with sea salt and any other seasonings you want.

 

Bake the plantains. Bake for 15 minutes, and then switch places of the two baking sheets, so what was the sheet on top is now the sheet on the bottom, and vice versa. Bake for an additional 15 minutes, until very crisp and beginning to brown.

 

Remove from the oven and eat now, store or use as nachos. Let cool and then eat now, store in a sealed container or use for nachos. If making into nachos, top with nacho fixings such as thinly sliced greens, thinly sliced red onion, thinly sliced pepperoncini, seasoned ground beef, chopped tomato, chopped ripe avocado, etc.

 

Some suggested (optional) seasonings to use: Smoked paprika (sweet, hot or bittersweet); garlic powder; onion powder; ground cinnamon; lemon pepper; smoked chipotle chili powder; and any others you can think of.

 

 

Re: What's on your plate?

For the "saltier"/garlic-y recipes, the greener the better.

But for the sweet recipes, you want them very ripe and black.

I used to cut them as thin as I could and fried them in butter and brown sugar, then let it cool.

Once the sugar crystallized, they were the tastiest little sweet crisps.

...however, it was difficult not to burn them. 

My grandma used to let them ripen (for weeks) and then she'd cut them in fat chunks and put them in hot canola oil, then she'd take them out and smash them to fry them up again. Those were easier to make sand just as good.

 

Your recipe sounds awesome.

I need to try that out one day.

Re: What's on your plate?

Today for Polenta Friday, I did my basic recipe except I made it a little bit spicier by replacing the nutmeg with dried Aleppo Pepper. Add-ins were fresh cilantro leaves and some chopped carmelized onion slices.

 

If anyone dislikes fresh cilantro, try eating just the leaves. For some people, if they eat chopped cilantro that includes the stems, the taste can be like soap. This is only applicable to some people. I wasn't aware of this for years but learned it when I attended a cooking show last summer. Ever since then, I use only cilantro leaves. It does make a difference in how the end product tastes.

 

Recipe is pages down but can be pasted again in a reply if anyone is interested.

 

polenta-onioncilantroaleppo-1-9-2015aEDIT - Copy.jpg

 

 

Re: What's on your plate?

I love the polenta photos! The color is so gorgeous! 

 

How does the polenta keep or what's it's storage time frame? Is there a method you prefer to wrap up leftovers (should any exist Smiley Tongue)?

Re: What's on your plate?

Hi Lylysa. What I do with it is if I don't eat it right away, I wrap each square in cling wrap and freeze all the squares together. The next day, I vacuum pack each square with my FoodSaver. This allows me to keep the polenta for months, I'm guessing. I just starting making it this year so I have no experience with long-term storage. We intend to eat it all year, most especially when butternut squash is no longer available and/or out of season.

Re: What's on your plate?

I'm glad you mentioned the freezing bit, I actually had a feeling that some of it would have to be stored away like that. Thanks for detailing things out!

Re: What's on your plate?

Polenta Friday!!

My favourite. It looks so delicious. 

I need to make this soon..

Re: What's on your plate?

Today was a cold salad. I added some toasted and cubed Trader Joe's Brown Rice Bread for croutons (even though I very rarely eat croutons--maybe like once every two years). Other ingredients listed in spoiler below.

 

salad-1-11--2015EDIT - Copy.jpg

Spoiler
Chopped treviso radicchio, sliced celery, sliced carrots, avocado chunks, sliced hard boiled egg, grape tomatoes. Small amount of roasted pistachio oil drizzled over the vegetables (because fat helps us digest nutrients in greens such as radicchio). Thick drops of a dressing drizzled on top of everything but the eggs, consisting of tahini mixed with coconut vinegar.
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