Today, Princess Know It All is cooking a colorful meal!

It’s Spring and this equals COLOR to Mee, I want to see COLOR everywhere – starting with my dinner plate!

I used to eat only brown, beige and white food with an occasional pop of green, this green was from a can of peas or a piece of broccoli!  Now that I’m learning all about what I didn’t know, I’m able to judge a plate of food by how colorful it is.  This is an easy meal and one that everyone will love….give it a shot and know that you can’t make everything better for everyone but that you are at least serving up food that serves a purpose.

INSTRUCTIONS:

First make your marinate. What I DIDN’T KNOW when I made this video is to plop all of my ingredients into a food processor so that means the garlic, onions, ginger, Mirin, Tamari and a bit of sesame oil.  I blend it up and then pour it over the fish, soaking the salmon is a sauce!  Add a bit of water or more Mirin and Soy if your doing it this way.  I then place the Marinated Salmon in the fridge and when I return home in the afternoon I either put the entire glass dish into a hot oven 350 degrees and cook it until it’s 160 in temp. (use a meat thermometer).
If you choose to cook your Salmon in a skillet like me, it takes about 10 minutes.

One small piece of ginger grated or crushed, once again add more if you like it spicy
4 cloves of garlic chopped or crushed – the garlic takes the fishy flavor away and adds a nice kick, you can use more or less
One tablespoon of Mirin
One tablespoon of Tamari or Shoyu Soy Sauce
A half of chopped red or yellow onion (once again more depending on your taste buds)
2 tablespoons of Sesame Oil

Be sure to add your broccoli to the skillet the last 5 minutes of cooking!

Salmon: Wild Caught Salmon is the best, as opposed to farm raised, here I used a medium sized filet.  This amount usually feeds my family of 4 easily, remember we want our plates to be full of veggies and our fish or meat fills only a quarter of the space on our plates.

The Purple Sweet Potatoes are cake, wash them off really good by using a veggie scrub brush and then add them to a full pot of water, let them cook until they are soft all the way through. Once you’ve peeled the skin add them to a bowl with your coconut milk and sweetener, bust your mixing wand and mash away! Kids love these because of the color!!

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Check out the video: PKIA IN A NUTSHELL
To find the video, click on the box in the left navigation bar or go to PKIA VIDEOS and click on the button at the top.

Princess Know It All and the Peach!

It’s so fantastic to watch this clip and actually hear myself recapitulate my journey, this past Thanksgiving Lee and I passed a used car down to my nephew Tylor.  I felt great pride being able to give him a set of wheels that would roll him along his own personal path of Independence.  We named this ‘96 Mazda “The Green Bean”. Like Tylor, I had no idea where the Peach was going to take me; however I knew that it was up to me to become Mee.
Peeping this clip reminds me that it’s still up to me to become my greatest self.

Y’all….

If you missed Princess Know It All making Miso soup on Tennessee Mornings on Fox 17, you can now watch the video clip below…

You can also watch the video clip on the Princess Know It All You Tube channel, by clicking here!

Princess Know It All on Tennessee Mornings

For all of you who are still experiencing issues with our PKIA TV videos, please make sure to email me at lena@princessknowitall.com.

In the meantime, you can watch all videos on the Princess Know It All TV You Tube channel by clicking here! (while you are there, make sure to subscribe to the PKIA You Tube channel to get all the newest video updates!)

Princess Know It All is making Oatmeal

It’s cold outside and winter break is around the corner, my favorite trick for saving time in the kitchen on early frosty mornings is by making Oatmeal and then coming up with clever ways to re-fresh it! Peep this video, we are making coconut milk banana oatmeal!

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Instructions:
Pour one cup of oats, add Kombu and cover with water
cover with lid and let rest all night!  this helps making the oats easier to digest and the kombu not only aids in the digestive process but also adds minerals!!
In the morning turn on the heat to med low and let it cook for about 30 minutes.

Left Over Recipe:
Add your coconut Oil to skillet
then scoop out you left over oatmeal, add your coconut milk and then bananas…top with fax and get down and grub!
This recipe shows you adding extra sugar is not necessary the coconut milk and bananas add a sweet and rich kick!

Today, Princess Know It All is cooking with Jack

Every time I think I know it I find out that I don’t and then I have to learn it!

Once again stepping to the platform and learning something new lent an opportunity!  Check it out, my friend Jack Peele came to town and taught me how to make some of my FAVORITE Thai Dishes!  This soup is BANGING!!!  Aside from being one of the most popular soups in Thailand, Tom Yum Soup has some serious health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses. In my version of the soup, I’ve included coconut milk (officially “Tom Khaa”) which adds both richness and flavor while still keeping the soup super healthy. ENJOY!

Prep Time: 15 minutes
Cook Time: 15 minutes

Download the shopping list here!

Preparation:

1. For instructions on how to buy, prepare, and cook with lemongrass, see: All About Lemongrass.
2. Pour stock into a deep cooking pot and turn heat to medium-high.
3. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn’t slice. Boil for 5 minutes, or until fragrant.
4. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
5. Add Tofu or Shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
6. Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it’s too spicy for your taste.
7. Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)

Variations:

• For a vegetarian version, see my Easy Vegetarian Tom Yum Soup Recipe
• For a more traditional/authentic Tom Yum Soup (without coconut milk), see: Traditional Tom Yum Soup
• If you prefer chicken over seafood, substitute chicken breast for shrimp (cut the chicken into bite-size pieces).
• Rice noodles can also be added for a delicious noodle-soup version of Tom Yum.

Today, Princess Know It All – On Her Momma’s Religious Journey!

What I’ve come to understand in my adult mind is that all religions share a common thread and in MY opinion that thread is love.  How one receives the message depends on so many different factors – mainly where they are with themselves and their own fear.  For me as a LITTLE GIRL I found the Baptist Church that we attended frightening, however as an adult I’ve visited plenty of other Baptist Churches and totally heard another message – one of LOVE.  Living life as an EXPANSIVE person not only means that I approach current experiences with an open eye and mind, but that I look back through my past and clear up any old judgments that I may have formed or that were influenced by others- see that’s the cool thing about being an adult, I’m able to form my own beliefs – I don’t HAVE to carry forward all the ideas of my ancestors – I can mix and match! As a child I frowned upon my mothers church going escapades, but as a woman I’d love to be able to call her up and say  – “Thanks mom for creating an opportunity for me to see us all as equal and human..I now believe that ALL religions have good intention and one goal – personal peace.”

For all of you who are still experiencing issues with our PKIA TV videos, please make sure to email me at lena@princessknowitall.com. In the meantime, you can watch all videos on the Princess Know It All TV You Tube channel by clicking here! (while you are there, make sure to subscribe to the PKIA You Tube channel to get all the newest video updates!)

Today, Princess Know It All is learning how to prepare Millet…

I have so much to share with you about Millet, starting with the fact that it’s one of the oldest grains–it’s been cultivated since as far back as 2700 B.C. The Chinese were serving it up in ancient times, that is, until rice came along. Also Millet still feeds one third of our global population and is one of the biggest crops in Africa and India.

Most people know it as bird seed, but Millet is so much more than that. One of the gifts of millet is that it’s a “Phytate,” meaning it contains phytic acid, which has been shown to help prevent colon cancer and other types of cancer, the same as broccoli, cabbage, cauliflower, and Brussels sprouts. Plus a huge incentive for me is that it’s calming and soothing to the tummy and digestive track. In fact, it’s said to be the LEAST allergenic and MOST digestible of all the grains! Not to mention that it’s not GLUTINOUS.

Millet is sweet tasting and a bit nutty, totally yummy, and there are all kinds of recipes out there. This one is super basic and a good way to get started cooking with it.

NOTE: In this show I used a “green” non-stick pan. I was still turning my kitchen over and not wanting to let go of the non-stick pans. Even though the one I used is called eco-friendly and healthy, I’ve since gotten rid of it. It’s not worth the risk, plus lifting an iron skillet and scrubbing is a good strength building exercise.

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INSTRUCTIONS:

1. Soak your millet in a glass bowl over night with the kombu in it.
2. In the morning, remove kombu, strain Millet and rinse.
3. Heat your olive oil in the skillet, then add chopped onions and garlic, cook the onions until they are clear, then add your strained millet. I also chop up the kombu and add it in too!
4. Totally toast this millet, covering it with the flavors in the skillet. Once it seems toasty, I add 3 cups of water. I bring it to a boil, I lower the heat after it boils for a few minutes and then toss in my pinch of salt, cover and let simmer on low for 35 minutes (just like rice).

And remember, you can watch all videos on the Princess Know It All TV You Tube channel by clicking here!

Why do I use the name Princess Know It All?

The answer is that PKIA is all about MEE and my search for personal nobility.

I’m constantly learning how to maintain this level of elegance in my daily life.  I use the word maintain because Nobility is not something that one acquires and keeps in their purse.  Nobleness is something I must stretch for with a mindful muscle every day.  The level of my nobility varies from moment to moment, it’s all about my aerial point of view and my gentle reaction to what is occurring.  When I remember to humble down and live from a place of “NOT KNOWING” – I truly have “Crown” attaining moments!

Hopefully these little clips will fill in some of the blanks as where this journey began…

MISO UPDATE!!

Week before last while hanging out in NYC Lee and I ate in a few FANTASTIC restaurants and one of them served a rockin’ MISO SOUP!  Instead of green onions they rocked red and they added a bunch of veggies!! So now I’ve taken it upon myself to give it a whirl.  I chop just a small bit of red onions and add in a handful of ORGANIC frozen mixed veggies.  The kids love it, plus it makes my miso a bit heartier!

LENA THE TECHIE GAL’S TIP!

Some of you have been writing in because there are problems with the video. I am using Firefox as my web browser and noticed that a few weeks ago I was having some problems with it. I realized that I needed to do the latest Firefox update (Get it here: http://www.mozilla.com/en-US/firefox/upgrade.html). Now, after having run the update, everything works just fine again…so if you are experiencing issues with our video, give that a try and if it is still not working for ya, please feel free to send me an email at lena@princessknowitall.com

Shopping with Princess Know It All

I can honestly say that I NEVER used to shop mainly in the produce and bulk food sections of a supermarket! In fact, I was totally intimidated by so many veggies. I thought cooking fresh veggies was too complicated!

Actually, veggies are cake to cook. Usually I wash them off, peel some of them ,some not, slice them and add them to a pot with a touch of water and a splash of salt. Now that my taste buds are free of sugar and processed food coating, I’m actually able to taste the flavor of each veggie!

How I ever only ate white flour pasta and white rice is totally a trip! Now when I taste those things I see how bland they are. Brown rice, barley, millet, lentil and beans are naturally loaded with flavor and my FAVORITE pasta is organic QUINOA (an ancient Peruvian grain).
Remember to soak your grains and beans..it’s not a big deal in fact it helps me with my meal planning. Before I turn of the kitchen light at night I take a look at what I want to soak and pour them in a bowl with water adding 4-6 inches of Kombu (seaweed used to break down the hard to digest gases).

Be brave. Buy something new, email me, and I will give you ideas on how to prepare it. Once you start branching out with your food the journey is on! Oh, and if you’re broke and on food stamps NO WORRIES ’cause Whole Foods and the Turnip Truck take ‘em! Again, it’s all about quality and quantity…bulk grains and legumes go a long way.

Welcome to cooking with MEE!

I’m so glad you watched and I’m even more excited that you’re giving this recipe a shot! For me watching these videos is an opportunity to see how far I’ve come in the kitchen and in my health! This was our first show and, boy, when we shot it I didn’t feel so hot. As the episodes progress, I’m able to see how much better I’m doing physically…and how much better I’m cooking!

I’ve been hesitant to post this video, partly because this is no longer how I make Miso Soup. What do I do differently now? I don’t use the vegetarian soup base ’cause I’m no longer trying to mimic the overly seasoned food of my past. All that processed food we eat is loaded with flavor enhancers like MSG and when I started on my journey my taste buds were hooked! Now I don’t need so much seasoning because I can taste the true flavor of the food. But if you need a kick of flavor then by all means use an organic vegetarian soup base. It won’t have MSG so it can’t hurt!

Another note about making this Miso is to remove a bit of the broth and then add the actual Miso paste, mixing it thoroughly. Diluting the Miso before adding it to the full pot of soup is a sure way to avoid salty chunks. Remember NEVER bring the soup to a boil with the Miso in it because the heat will kill the live cultures that are so beneficial to balancing the intestines (which is why the soup is so good fo’ya).

Oh yeah, I also forgot to tell you about Daikon. It’s in the radish family and a must-add to the Miso soup. Slice it up into little pieces and toss it in while you boil your sea veggies, onions and carrots. Daikon is SO important ’cause it’s a detoxifier and a de-slugger. If you’re trying to lose weight, this veggie is the ticket!

Download and print the shopping list here!

INSTRUCTIONS:

* Soak the Wakame and Shitake mushrooms in 1 cup of spring water (be sure to rinse off your Shitake mushrooms first). Slice the mushrooms once they have rehydrated, but first remove and get rid of the hard stems, leaving the caps to be sliced in to thin strips.
* Add the remaining 4 cups of water to the pot along with the water you used to hydrate the seaweed and the mushrooms (this water is important ’cause it’s got all the mineral from the seaweed in it).
* Bring it to a boil and then reduce the heat and let simmer for 10 minutes.
* Remove about a 1/4 cup of the broth and add the Miso to it, pureeing the Miso into the water by using a spoon (I use my soup ladle). Once it’s blended and dissolved I add it all back into the soup allowing it to SIMMER not boil, for less then 5 more minutes.
* Serve and garnish with scallions!