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Saturday, 27 April 2013

Beef Stew - slow cooking method for a crock pot (gluten free)


You have options for cooking time. If at home in the early morning for an hour or two, turn the crock pot to high but before you leave for work it HAS TO BE TURNED TO LOW or the stew will dry out. 2nd option is to start on low as I did and when you get home from work turn the heat up to high for one or two hours. Both options work well. This recipe was inspired by my sons David & Jonathan and also by the best ‘MacBook Pro’ trainer in the world, Jono, from the ‘Apple’ store at Metrotown. Thanks boys for inspiring me to put this recipe to video.
Created By: Miriam Borys 
Yield: 4 hearty servings
Ingredients:

2 cups beef chunks (cut from an eye of round beef roast) approximately .5 kg. or approximately 1 lb. (if       you want to add more meat to this recipe please go ahead)
6 new potatoes - cut in quarters (medium sized – white or red  skinned) If using russets they will have to be peeled
1 onion
2 carrots - diced in ½ inch to ¾ inch chunks
2 celery stalks
6 garlic cloves - leave whole but peeled
½ cup red wine or beef if wine is not available
1 can diced tomatoes (28 oz.)
½ cup water (rinse out can with water)
1/4 cup thickener of choice: flour, rice flour, potato start ( I used potato start and it works well)
½  tsp. Salt
Cracked pepper to taste
1 tsp.           dried herb of choice (Italian, rosemary, thyme, mixed herbs)
2 tsp. Chili powder


Prep: 
The night before you are turning your crock pot on for the day prepare the following meat, vegetables & spices & store in your fridge overnight. In the morning as you leave for work place the ceramic insert (full of your stew mixture) into the electric holder. This is such a time saver and allows for a meal to be ready at the end of your work day.
  1. Peel one onion and cut into large chunks, set aside
  2. Peel 2 carrots and cut into large chunks, set aside
  3. Wash and cut celery in large chunks, set aside
  4. Peel garlic cloves (use more garlic is desired)  set aside - dicing not necessary 
  5. Rinse meat under cold water. Pat dry and remove visible fat & sinew and cut into large chunks (see photo) about 1 inch square pieces. 
  6. In a large bowl combine flour and seasoning. Mix well.
  7. Add meat chunks and toss in seasoned flour. Mix until all meat is coated with flour & seasoning
  8. Add all vegetables to meat and toss in the flour as well.
  9. Add floured meat and vegetables to the crock pot.
  10. Add tomatoes, wine, water & stir well.
  11. Cover and cook all day. I turned the crock pot on low at 7 am and when I returned home from work at 4pm I turned it to high for 1 hour. If making dumplings the stew should be on high so that the stew is near boiling point.
Herb dumplings: optional 
1 ½ cups flour
1 tsp. Italian seasoning (mixed dry herbs)
1 tsp. baking powder
¼ cup frozen butter or margarine
¾ cup water
  1. In a bowl combine flour, baking powder, salt and herbs. 
  2. Grate butter into flour mixture (or cut in with a pastry cutter) so that the butter is in tiny bits.
  3. Mix butter into flour mixture until all butter is evenly cut into flour (pea size). 
  4. Add water and stir until just combined. 
  5. With a large spoon, drop golf ball portions onto the top of your stew. (see photo)
  6.  a gluten free option for thickening
  7. Cover and continue to cook in the crock pot for 20-30 minutes more.
main ingredients 

add canned tomatoes to flour coated meat
and vegetables



chilli powder

Thursday, 25 April 2013

Beef Stew - Stove Top Method


Recipe Title:  Beef Stew with Herb Dumplings - Stove Top Method


By: Miriam Borys

Ingredients:

1 Italian hot sausage
2 cups beef chunks (cut from an eye of round beef roast)
3 potatoes (medium sized – white skinned)
1 onion
2 carrots
2 celery stalks
½ cup red wine
1 cup beef broth
1 cup diced tomatoes
½ cup water
1 cup reconstituted mushrooms & liquid
2 tbsp. flour
Pepper, Italian seasoning, sprig rosemary, sprig of fresh thyme
Prep: 
  1. In a hot pan sauté beef cubes & Italian sausage.
  2. Brown meat until caramelized.
  3. Peel one onion and cut into large chunks, set aside
  4. Peel 2 carrots and cut into large chunks, set aside
  5. Wash and cut celery in large chunks, set aside
  6. Peel garlic clove (use more garlic is desired) and dice & set aside 
  7. When meat is brown add onions and sauté with meat.
  8. When onions are transparent add flour to meat and onions and cook for 1 minute. The flour will absorb all the liquid. Turn heat to low.
  9. Add wine to deglaze the pan. Stir until all caramelized bits are off the bottom of the pan. 
  10. Add cracked pepper, tomatoes, water, beef broth, mushrooms and mushroom water.
  11. Add celery, carrots and unpeeled potatoes.
  12. Add herbs: rosemary, thyme, bay leaf and 1 tbsp. of Italian seasoning (mixed dry herbs)
  13. Cook for approximately 30 minutes until vegetables are tender. 
  14. Add dumplings and cook for 10 – 15 minutes more. (dumplings are not necessary but add to the heartiness of the meal)
Herb dumplings
1 ½ cups flour
1 tsp. Italian seasoning (mixed dry herbs)
1 tsp. baking powder
¼ cup frozen butter or margarine
¾ cup water
  1. In a bowl combine flour, baking powder, salt and herbs. 
  2. Grate butter into flour mixture (or cut in with a pastry cutter) so that the butter is in tiny bits.
  3. Mix butter into flour mixture until all butter is evenly cut into flour. 
  4. Add water and stir until just combined. 
  5. With a large spoon, drop ¼ cup portions onto the top of your stew. (see photo)
  6. Cover and continue to cook on stove top for 10 – 15 minutes more.

Thursday, 18 April 2013

Gluten Free Corn & Bell Pepper Soup


Recipe Title: 
Gluten Free Corn & Bell Pepper Soup

Recipe By: Miriam Borys

Ingredients:

3 T olive oil
1 T butter
1 large onion
1 can anchovies - drained & diced
1 ½ cup orange and yellow bell peppers
1 can kernel corn 
3 T rice flour
900 ml chicken or vegetable stock
2 cups potatoes - diced (no need to peel if using new potatoes)
1 cup frozen peas (add last)

  1. Sauté onions in oil and butter until transparent.
  2. Add diced anchovies and bell peppers and continue to sauté until peppers have wilted slightly.
  3. Add rice flour, mix well and cook for a few minutes.
  4. Add corn, stock, potatoes and bring up to the boil
  5. Once at the boiling point turn down to simmer for 15 minutes or until potatoes are tender.
  6. Just before serving add frozen peas.




Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com




Friday, 12 April 2013

Fresh Salsa with Tomatoes on the Vine and Sweet Bell Peppers


Recipe Title: Fresh Salsa with Tomatoes on the Vine and Sweet Bell Peppers
(this recipe was developed for the Salsa that will be prepared & served by
my students in the Burnaby Central Cafeteria next week. The 'Windset' tomatoes 
on the vine & the Houwelings Bell Peppers (donated by these generous BC producers)
 are the stars of this show.  For more information about these products please
follow the links below.
By: Miriam Borys
Ingredients:

2 lbs. Houwelings (Delta, BC) tomatoes - roma & large tomatoes on the vine
http://www.houwelings.ca/


1 orange & yellow bell pepper from Windset Farms (Delta, BC) http://www.windsetfarms.com/contact

1/2 large white onion - small diced
1  jalapeños, seeded, minced (this adds alot of heat...omit if desired)
1-2 serrano pepper, seeded, minced
3 garlic cloves, minced
1 lime - zest & juice
1 bunch cilantro 
pinch of sugar
1 teaspoon salt

Rinse all vegetables in cold water.
Dice tomatoes and bell peppers into small dice or use a mandoline for a very small dice.
Dice onion, serrano pepper, jalapeños, garlic and add to tomatoes.
Zest lime and add juice. Toss well.
Add salt, sugar and chopped fresh cilantro.
Allow to rest in cooler before serving.
Serve with taco chips, fish tacos or with enchiladas.



Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com



Tuesday, 9 April 2013

Guacamole

Recipe Title: Guacamole

By: Miriam Borys

Yield:  6 - 8 servings
Ingredients:
3 ripe avocados
2 limes & zest
1 tsp. salt 
1 Serrano pepper
2 tomatoes
1 bunch cilantro
¼ cup white onion
3 garlic cloves
Cracked pepper

Avocados have to be very ripe for this recipe to be perfect.
Cut avocados in half. Remove the pit and discard. With a large spoon spoon out the avocados half into a large bowl. Cut up avocados with a fork until smashed up.
Dice up tomatoes, garlic, onion, serrano pepper, and cilantro and add to avocados.
Add zest & juice of limes, cracked pepper and lime salt. Mix well. Chill. 

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com