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


Carrot Chips


After making kale chips the other week I figured it might be time to try and bake more veggies into crispy treats.

I remembered reading somewhere about carrot chips.  I wasn’t sure how to slice them thin enough so I peeled them.

These are VERY easy to make, and another delicious alternative to chips or fries when served with your main course.  You can make these for a healthy snack as well!


Peel your carrots using a peeler but avoid rotating the carrot for as long as possible to make wider sections.

Lightly grease or oil the bottom of a cookie sheet to avoid sticking.   You don’t need to toss or drizzle the carrots with oil.

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Carrot chips--peeled carrots on a cookie sheet before baking

Distribute the carrot peelings on the cookie sheet evenly, with little overlap if possible, mixing them slightly in the cookie sheet to get a little oil on them.  Alternatively you can spray the carrots with oil.  I was just trying to avoid high of an oil-to-veggie ratio.

Sprinkle a little salt on the carrots if desired

Bake at 350 for 10-25 minutes.. depending on how thick your carrot slivers are, until crispy but not burnt.

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Carrot chips baking

If you have a mandolin you can slice the carrots with that, but increase your cooking time and/or your temperature to get them crispy and cooked through.

Play with seasonings for additional flavor, but alone these are delicious!

Yum!  A few sections were crispier than others, but they still turned out well.  Next time I think I’ll try the thicker slices and see how they go.

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Carrot Chips!



April 20, 2011