Red Coconut Curry Veggie Soup


This dish should be saved for an afternoon of cooking, shopping, and errands. You’ll need the crock pot for the first half and a food processor and a large soup pot for the second half. You can use chicken to make the stock or simply rely on the flavors of the lemongrass and spices!

6 chicken legs (optional)

Vegetable Curry1   Red Coconut Curry Veggie Soup

Shan Vegetable Curry Seasoning (http://shanfoodspk.com/consumer/category/products/recipe/shan-vegetables-pulses-range/)

4 -5 pieces of 6 inch lemongrass
2 tbsp green tea
3 tbsp diced ginger
3 chilli peppers (I used one red and two green)

Peeled and Chopped

  • 1 Med/lg butternut squash
  • 3 med/lg white or sweet potatoes
  • 4 carrots

1 can chic peas
1 can coconut milk
2 cups stock additional (I would recommend chicken or vegetable stock)
5 cups assorted veggies

  • Kale
  • Broccoli

Salt, pepper to taste

Put lemongrass and green tea in a coffee filter. Wrap it in twine and tie tightly. place in the crock pot. Add curry paste, shan veggie curry seasoning. Chopped squash, carrots, and potatoes. Add chicken legs and chic peas. Fill crock pot with water. Cook on high 4-6hours.

Remove chicken legs from crock pot. Remove half of the contents from the crock pot and put in the food processor. Add a can of coconut milk and blend.*Transfer the coconut milk mixture and the remaining contents of the crock pot into a larger soup pot. This gives a good mix of creamy and chunky textures. Add additional stock for desired soup thickness.

 

coconutsoup   Red Coconut Curry Veggie Soup

Red Coconut Curry Veggie Soup served with an Atwater’s Cheddar Buttermilk Biscuit

Pull chicken from the bone (or leave whole and serve in soup bowls later) and add chicken, kale, and broccoli to the soup. Bring to medium boil and simmer until kale begins to soften. Serve immediately. I had mine with an Atwater’s Cheddar Buttermilk biscuit. Enjoy! This pot probably makes 12-15 servings. Don’t be afraid to cut it in half. I usually freeze half of my soup and take it to work for yummy leftovers!

*Coconut milk in a can is high in fat. I scooped half of the cream out of the can. You can also use 2 cups of Silk or Blue Diamond coconut milk. I have done it both ways and I like the flavor of the canned milk but prefer the nutrients of the other milk. Your choice. They are both delicious!

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January 7, 2013
Food, Recipe

 
 

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

 
 

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 🙂

December 14, 2011
Food

 
 

Roasted Beet and Pumpkin Soup


by

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!

IMG 3510 300x225   Roasted Beet and Pumpkin Soup

Roasted Beet and Pumpkin Soup

Ingredients:

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.

IMG 3515 1 300x225   Roasted Beet and Pumpkin Soup

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.

IMG 3490 300x225   Roasted Beet and Pumpkin Soup

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.

IMG 34481 300x225   Roasted Beet and Pumpkin Soup

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).

IMG 34541 300x225   Roasted Beet and Pumpkin Soup

Roasted pumpkin seeds with salt

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

IMG 3449 300x225   Roasted Beet and Pumpkin Soup

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.

IMG 3498 300x225   Roasted Beet and Pumpkin Soup

Pumpkin puree and roasted beets with ginger, leek and garlic

IMG 3499 300x225   Roasted Beet and Pumpkin Soup

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.

IMG 3509 300x225   Roasted Beet and Pumpkin Soup

Roasted Beet and pumpkin soup

Garnish with pumpkin seeds and enjoy!

October 4, 2011
Food, Recipe

 
 

Almond-Encrusted Ginger Honey Soy Salmon


by

Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

IMG 3314 300x225   Almond Encrusted Ginger Honey Soy Salmon

Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon

Ingredients:

  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces

Directions:

Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

IMG 3303 300x225   Almond Encrusted Ginger Honey Soy Salmon

Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe