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Welcome to you blog what you eat!
YouBlogWhatYouEat.com is an interactive, visual food journal.
See photos and recipes of homemade meals made by myself and other guest bloggers. Create an account and add your own images and recipe suggestions. You Blog What You Eat encourages ‘cooking from scratch‘ and healthy eating, yet it is not exclusive to those realms. The idea is to share delicious meal and recipe suggestions with others, and enable feedback and information sharing between those who created the recipes and those who are trying them out on their own! Photos make everything a little easier to understand, so please, join in!Feel free to create an account and add your own culinary trail to the site.
Thanks for visiting!March 10, 2011
Welcome
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Balsamic Beef Stew
I’m trying my first video blog. In two short segments, here is my Balsamic Beef Stew!
Ingredients:
1 Pound bottom round roast
6 carrots sliced
8 small – medium potatoes cubed
10-12 mushroom caps chopped
salt/pepperBalsalmic Sauce
3-4cups Healthy White Sauce Alternative (White Beans and Cauliflower)
½ cup balsamic vinaigrette
3 tablespoon olive oil
3 cloves garlic
handful of rosemary
salt/pepperPut the roast and the balsamic sauce in the crock pot on high. After one hour, add the vegetables. The stew can cook on high for 5-6 hours. This was a great winter dish. It was hearty and I didn’t feel bloated after I had a bowl and a half for dinner.
Next time, I’ll add different seasonings. I hope you enjoyed the video. If you like QueenProfessor on www.youblogwhatyoueat.com, try QueenEarth at www.facebook.com/TheMsQueenEarth
December 14, 2011
Balsamic Beef Stew Video Blog
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1 head cauliflower
1 bag of white beans (chic peas, navy beans, or northern) cooked
1 leek, diced
4-5 garlic cloves, thinly sliced
2 cups chicken stock (substitute with vegetable stock)
2 cups water
Kosher salt and freshly ground black pepper
Cauliflower
Directions
1. Add all ingredients to a large pot and bring to a boil
2. Puree ingredients in batches in a blender until smooth.
3. After the food processor, I put my mixture back into a large soup pot.
4. Add more salt, pepper, crushed red pepper and herbs and season to taste.
5. Simmer 15 minutes and serve. In large batches, I can easily store my white sauce, and use it as a substitute.
A slightly different version can be found at Healthy White Sauce Alternative (White Beans and Cauliflower).
The cooking process is slightly different, but both are great for a white sauce substitute. It has been used to make the following dishes on youblogwhatyoueat.com!!Green Tomato and Sausage Eggs Benedict
Spaghetti squash with scallop & sausage white sauce
Smothered Pork Chops: Healthier Gravy
Pork Chops, White Sauce, Mushroom, and Potatoes
and most recently, I used it for my Balsamic Beef Stew.
If you like QueenProfessor on www.youblogwhatyoueat.com, try QueenEarth at www.facebook.com/TheMsQueenEarth
Healthy White Sauce Video Blog
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It’s Easy as 1-2-3!
(Please Note: Everyone prepares a marinade differently, therefore, please use your own judgement on how much of each ingredient you will need. I rarely use a measuring cup)
Main Ingredient:
-Organic Chicken (6 to8 Legs & Thighs)Marinade Ingredients
-Balsamic Vinegar ( about 1/2 cup)
-Olive Oil (about 2 teaspoons)
-Couple rinds of orange zest
-Fresh Rosemary ( handful)
-Amber Agave Nectar or pure honey (1/2 cup) (I like it sweet!)
-Salt and Pepper ( To taste)Step 1: Mix all the marinade ingredients together in a bowl and allow it to sit overnight in a ziploc bag.
Step 2: The next day, pour the ingredients over the raw chicken and bake at 350 degrees for (app.) 60 minutes.
Step 3: Within the last 10 minutes of baking, Drizzle Amber agave nectar on top of the chicken and enjoy!
December 13, 2011
Yummy 1-2-3 Rosemary Balsamic Chicken
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Nothing says “autumn” like pumpkin soup. I’ve made plenty of butternut squash and pumpkin soups before and always enjoyed them. Last week at the farmer’s market, however, I picked up a bunch of beets, and thinking that roasted beets had a similarly sweet flavor after roasting, I thought maybe they would go well combined with pumpkin in a soup.
According to the internet, I’m not the first one who’s thought of this.
So here is my roasted beet and pumpkin soup recipe. It was hearty, sweet, and delicious, not to mention incredibly healthy!
Roasted Beet and Pumpkin Soup
Ingredients:
- 1 small pumpkin
pumpkin
- 3 large beets
Beets
- Ginger, Leek, Garlic (Trifecta of awesomeness)
- Cinnamon, nutmeg, ground clove, ground fennel, salt/pepper
- Almond milk (1 cup)
Directions:
Preheat oven to 400 degrees. Scrub beets and trim leaves off (save the tops, you can eat them!).
Slice beets in half or quarter them.
Beets before roasting
Place in foil and drizzle with olive oil, balsamic vinegar, salt and pepper.
Wrap in foil and roast in the oven for ~30 minutes or until soft when pierced with a fork.
Remove from the oven and peel the remaining skin off each beet.
Roasted Beets
Roast pumpkin (similarly) or place in a pressure cooker and cook for ~5-10 mins once pressure is reached. You will need to scrub the pumpkin and cut it open to scoop out the seeds first.
Scooping seeds out of the pumpkin
Discard the pulp but save the seeds.
Rinse seeds and place on a baking sheet in the oven or toaster oven for a couple of minutes (sprinkle with salt).
Roasted pumpkin seeds with salt
Pumpkin seeds are delicious as a snack or garnish on salads or soups! Don’t waste them!
Cooking the pumpkin in a pressure cooker
In a large or medium pot, saute diced leek, diced ginger (about 1″ section) and several cloves of garlic in olive oil until tender.
Once pumpkin is roasted or pressure cooked, remove the skin and put the pumpkin pulp in a medium or large pot with the beets.
Pumpkin puree and roasted beets with ginger, leek and garlic
Blending the pumpkin and beets
Add 1 cups of water and 1 cup almond milk to thin, and blend with a blender or (more conveniently) an immersion blender.
Continue to cook over medium, adding cinnamon, ground cloves, ground nutmeg, ground fennel, salt and pepper to taste.
Thin to the desired consistency with almond milk or water.
Roasted Beet and pumpkin soup
Garnish with pumpkin seeds and enjoy!
October 4, 2011
- 1 small pumpkin
Roasted Beet and Pumpkin Soup
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Dry Ingredients
2 cups whole wheat flour
1 tsp sea salt
3 tsp sugar
1 tsp baking powder
cardamom, cinnamon, ground ginger, nutmeg, cloves (Fall spice Medley)
a handful of finely chopped gingerWet Ingredients
2 eggs
3/4 cups almond milk (you can use regular milk or a milk substitute)
1 tsp vanilla extract
1/3 cup oil (butter, grapeseed, olive)
¾ cup ginger ale** (add after combining all ingredients)Now, whisk them together in a large bowl. Add the ginger ale. I spray the waffle iron with non-stick cooking spray or lightly brush it with oil (grapeseed oil or olive oil). Put about 2/3 cup of batter in the middle of the waffle iron and close the “lid.” The batter is moderately thick, so I think 4 1/2 – 5 minutes did the trick. This should make about 4-5 8-inch circular waffles. Rule of thumb: Cook waffles until the steam stops rising from the iron. You can also judge by the color.
Fall Spice Waffles with Apple Fruit Topping add Nectarines
Top your waffles with the Greek yogurt and Baked Cinnamon Cranberry Cardamom Apples. I also did a remix with warm apple topping and cold nectarines. O. M. G.
