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

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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.

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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!

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!

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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!