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 (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)
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
Spinach
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)

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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

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

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
salt/pepper

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.

 balbeefstew 3648x2736   Balsamic Beef Stew Video Blog

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
Food

 
 

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

IMG 21721 231x300   Healthy White Sauce Video Blog

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

IMG 3545 e1317670873624 225x300   Healthy White Sauce Video Blog

Green Tomato and Sausage Eggs Benedict

 

Spaghetti squash with scallop & sausage white sauce

Smothered Pork Chops: Healthier Gravy

IMG 2551 300x225   Healthy White Sauce Video Blog

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 🙂


Food

 
 

Green Tomato and Sausage Eggs Benedict


This was a great way to start my Monday. I’ve been covering biscuits and bread with some of my sauces to make tomato based breakfast dishes. Bolognese N’ Biscuits and Egg Drop Salsa were fantastic. I’m back at it with a twist on Eggs Benedict using my Healthy White Sauce Alternative (White Beans and Cauliflower). This recipe was fairly simple, especially since I had a large batch of white sauce in the freezer. You will need:

2 portabello mushroom caps
4 eggs
¼ pound of loose sausage (I used sausage from White Rose Farms via the Catonsville Farmers Market)
1 jalapeno
1 medium green tomato
1/8 cups finely diced leek or onion
1 cup Healthy White Sauce Alternative (White Beans and Cauliflower)
dash cumin
salt/pepper
handful cilantro (for garnish)

You’ll need one pan for the sauce and another deeper pot for poaching the eggs. Put water in the deeper pot and prep it for boiling. Add a few tablespoons of vinegar. This helps with the poaching process. Poaching eggs is a healthy alternative to frying, because it doesn’t require any oil.

IMG 35372 300x225   Green Tomato and Sausage Eggs Benedict

Sausage, jalapeno, leek, and green tomato saute in grapeseed oil

I put a little bit of grapeseed oil in my pan and sauteed my leek and jalapeno until the leek was clear. I added my sausage and browned it, breaking it into little pieces in the pan and I seasoned it with cumin, salt, and pepper. When the sausage was about halfway done, I added my diced green tomato. After about a minute, I poured my white sauce into the pan and turned it down to a low simmer.

IMG 3541 300x225   Green Tomato and Sausage Eggs Benedict

Green tomato and sausage white sauce

At this point, I put my mushroom caps in the toaster oven. If anyone has any pointers about cooking portabello mushroom caps, please let me know. My water was simmering, so I cracked my eggs and dropped them into the pot. For my taste, they only needed to cook for about 3 minutes. That was perfect timing for this recipe.

IMG 3543 300x225   Green Tomato and Sausage Eggs Benedict

Poached eggs over mushroom caps

After 3 minutes, my caps were done so I moved them from the toaster and onto my plate. I placed two eggs on top of each mushroom. Finally, I covered the eggs with the sauce and garnished it with some fresh cilantro. Here you go!

IMG 3545 e1317670873624 225x300   Green Tomato and Sausage Eggs Benedict

Green Tomato and Sausage Eggs Benedict

I was very pleased with this creation. You could probably take this white sauce and do the same recipe sans mushrooms, add potatoes, use smaller caps, pour over an English muffin, biscuit etc.

IMG 3546 300x225   Green Tomato and Sausage Eggs Benedict

Green Tomato and Sausage Eggs Benedict

I like this low carb version. I’d say this was another successful use for my Healthy White Sauce Alternative (White Beans and Cauliflower) 🙂

October 3, 2011
Food, Recipe