Coconut Curry Veggie Soup

Coconut Curry Veggie Soup
     video and recipe

2 tbsp olive oil
3 cloves sauteed garlic
1.5 tbps Veggie Curry Seasoning (
4 cups White Sauce (Healthy White Sauce Alternative (White Beans and Cauliflower))
2 Cups Coconut Milk (I used Silk Vanilla in the video. The vanilla adds a hint of sweetness. Newer version have used the original flavor. I have    also used a can of cocounut milk. Don’t be afraid to experiment.)
2 cups stock (I would recommend chicken or vegetable stock) In the video, I use my homemade recipe!
1 cup each of assorted veggies.
Diced Mushroom
Chopped Kale
Shredded carrot
Salt, pepper to taste

Here is a short video of the early preparation stages! Coconut Curry Veggie Soup

If I had to do it over, I would prepare it this way.

Heat olive oil in a medium sized soup pot. Add garlic and Shan seasonings. Add white sauce, coconut milk. You can play with different liquid ratios. Bring to a medium boil. Add all veggies but spinach. Some folks might want to saute their mushrooms. Simmer until kale begins to soften, approximately 7-10 minutes. Spinach only takes a minute or two to wilt and can be added at the end. Serve immediately. Enjoy!

I’ve considered doing different versions of the soup. I would add seafood, like Tilapia, Shrimp, mussels, or crab. I’ve also done a red version with a root vegetable puree. Gotta love the food processor. I’ll post that one soon 🙂

Dinner music? Wide Open Spaces – QueenEarth (Acoustic Cover)

#education #music #creativity











January 5, 2013
Food, Recipe


Balsamic Beef Stew Video Blog

Balsamic Beef Stew

I’m trying my first video blog. In two short segments, here is my Balsamic Beef Stew!

Balsamic Beef Stew Part 1

1 Pound bottom round roast
6 carrots sliced
8 small – medium potatoes cubed
10-12 mushroom caps chopped

Balsamic Beef Stew Part 2

Balsalmic 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

Put 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.

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Next time, I’ll add different seasonings. I hope you enjoyed the video. If you like QueenProfessor on, try QueenEarth at 🙂

December 14, 2011


Healthy White Sauce Video Blog

Healthy White Sauce Part 1

Healthy White Sauce Part 2

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

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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!!

Green Tomato and Sausage Eggs Benedict

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Green Tomato and Sausage Eggs Benedict


Spaghetti squash with scallop & sausage white sauce

Smothered Pork Chops: Healthier Gravy

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Pork Chops, White Sauce, Mushroom, and Potatoes

and most recently, I used it for my Balsamic Beef Stew.
If you like QueenProfessor on, try QueenEarth at 🙂



Yummy 1-2-3 Rosemary Balsamic Chicken

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
Food, Recipe


Roasted Beet and Pumpkin Soup


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!

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Roasted Beet and Pumpkin Soup



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.

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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.

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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.

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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).

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Roasted pumpkin seeds with salt

Pumpkin seeds are delicious as a snack or garnish on salads or soups! Don’t waste them!

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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.

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Pumpkin puree and roasted beets with ginger, leek and garlic

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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.

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Roasted Beet and pumpkin soup

Garnish with pumpkin seeds and enjoy!

October 4, 2011
Food, Recipe