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 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

 
 

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

 
 

Smothered Pork Chops: Healthier Gravy


I promised to use the Healthy White Sauce Alternative (White Beans and Cauliflower) in a new recipe. First a song . . .

Zombie (mardi gras party basement clam jam remix)

Then the dish!

My mom was visiting and I wanted to cook for her. Like so many people in my generation, I am trying to eat better than my parents. I grew up on gravy smothered rice and liver and cube steak. When I told her that I bought pork chops at the Farmer’s Market, she asked me if I had any cream of mushroom soup . . . My mom loves cooking food with a can of cream of mushroom soup. I wanted to get the flavor without the salt and the calories in traditional gravy and saucy products.My white sauce seemed to be promising for my variation of an old classic.

This is a one pot dish. Use something large enough to hold soups. Everything will be cooked and reacquainted in the same dish.

The “Gravy”

IMG 2548 300x225   Smothered Pork Chops: Healthier Gravy

Garlic, leek, and mushroom

4 large mushroom caps

6-8 medium potatoes
3 cloves garlic
~4-5 cups Healthy White Sauce Alternative (White Beans and Cauliflower)

The Meat

3 large pork chops (about ½ to 1 inch)
salt/pepper/seasoning/herbs etc (customize your flavor, but make sure you season the meat!)

 

IMG 2546 300x225   Smothered Pork Chops: Healthier Gravy

Diced potatoes

Last time, I made a large amount of my white bean/cauliflower gravy and I froze it. While thawing a batch of my white sauce in the microwave, I chopped garlic, mushrooms, and potatoes. I set my veggies aside.

IMG 2550 300x225   Smothered Pork Chops: Healthier Gravy

Pork chops searing

I put a little bit of olive oil in the bottom of my large pot and sauteed the garlic. With the heat on high, and the oil ready, I seared each pork chop for about one minute on each side. I put all of the meat back into the pot.

Next, I smothered the meat in the white sauce and brought it to a boil. Once it began to boil, I turned my burner to medium/low heat and covered it for about 20 minutes. At the 20 minute mark, I added my potatoes and mushrooms.

IMG 2551 300x225   Smothered Pork Chops: Healthier Gravy

Pork Chops, White Sauce, Mushroom, and Potatoes

I covered the dish and let it cook until the potatoes were tender, maybe another 10 minutes. Do not ruin the dish and overcook the meat, but also, make sure the pork is cooked thoroughly. I’d say 30-40 minutes, on medium low heat, is a safe amount of cooking time.

My mother was overjoyed and she also appreciated the zucchini and squash on the side. What a nice way to make a healthy alternative to a home cooked meal.

IMG 2559 300x225   Smothered Pork Chops: Healthier Gravy

Smothered Pork Chops

IMG 2556 300x225   Smothered Pork Chops: Healthier Gravy

Smothered Pork chops with Roasted Veggies and mojitos


August 4, 2011
Food, Recipe

 
 

Portobello, Tomato, and Egg White Breakfast Sandwich


I’m back again for another breakfast post. I think I’m gonna do a series of breakfast sandwiches. Pics will be added as I make the creations.

Here is my Portobello, Tomato, and Egg White Sandwich!!

2 portobello mushroom pieces. (If the slices are more than a 1/4 inch thick, cut them in half, lengthwise)
2 tomato slices
3 egg whites (you can use 1-2 eggs)
2 slices of bread (I used Ancient Grains)
thinly sliced feta
olive oil or butter

Heat olive oil, butter, or non stick cooking spray in 2 small skillets over medium high heat. Start your bread in the toaster. In one pan, cook your egg white. I folded mine to fit the bread slice.  Place the sliced mushrooms in a pan and brown them on each side, 1 minute per side. If you want warm tomato, you can do the same with your slices. Once the egg, mushroom, and toast are done, make your sandwich. Mine was built as follows: Bread, feta, egg, tomato, mushroom. Salt, pepper as needed.

porttomeggsand 300x225   Portobello, Tomato, and Egg White Breakfast Sandwich

Portobello, Tomato, and Egg White Sandwich

 

 

 

 

 

 

 

 

 

I always ask myself, “What can I do next time?”

– add fresh herbs (basil, cilantro)
– spread salsa, veggie cream cheese, or a Greek yogurt spread on the bread
– grill or toast the sandwich
More to follow!!

June 10, 2011
Food, Recipe