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Friday, 28 June 2013

Peanut Butter Cookies...The Best Ever

Peanut Butter Cookies - The Best Ever!



Adapted recipe by:  Miriam Borys

(Original recipe adapted from a small cookbook bought 
years ago from a baking workshop ‘Breakfast at Jane’s’)

Yield: lots and lots depending on size of scoop...approximately 48 cookies 
(this recipe can be halved to make 2 ½ dozen small cookies)

2 cups vegetable shortening
2 ¼ cups peanut butter
2 cups white granulated sugar
2 cups golden yellow sugar

3 eggs
2 tsp. Baking powder
3 tsp. Baking soda
¾ tsp. Salt
5 cups flour

IQF cookies 
Options:  ½ cup chopped peanuts


Cream shortening, peanut butter and sugars until light and creamy.
Add eggs and beat well until well combined.
In a mixing bowl combine baking powder & soda, flour and salt. Stir well.
Add dry to egg mixture. Mix all until well combined 
Scoop dough into desired size scoops and line up on cookie trays to freeze. Conserve space by placing the cookies next to each other for freezing (see photo). Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage and transportation.

Preheat oven to 350 °. Bake for 14 - 16 minutes.

Cool before serving.

Wednesday, 26 June 2013

Hummus With Green Olives & Artichoke Hearts

Hummus With Green Olives & Artichoke Hearts

 
Ingredients:
1 can chick peas (well rinsed under cold water & drained) 540ml
1/4 cup Olive oil plus maybe an extra 1/8 cup depending on how smooth you want the hummus to be.
2 tbsp. Tahini 
8 artichoke hearts quarters  (about 1 cup of marinated artichokes)
6 green olives - green olives sold pitted and stuffed with pimento (most often sold in jars) are Manzanilla olives
garlic cloves
1 tbsp. lime juice

1 tbsp. lemon juice
1/4 cup spring onions (green onions) I used fresh spring onions out of a garden in Kelowna..  absolutely delicious
cracked salt & pepper to taste

  1. Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
  2. Add all ingredients into the food processor.
  3. Processes until large chunks are gone. Scrape the sides of the processor bowl down. Taste and adjust the seasoning by adding salt and cracked pepper.
  4. Continue to process until the hummus is at the desired consistency. This hummus has a very creamy consistency. Store in the fridge for later use.

Friday, 14 June 2013

Broccoli Salad

Recipe Title:  Broccoli Salad

By: Miriam Borys adapted from Susan Fedor’s original recipe

Serves: 10

8 cups broccoli flowerets
2-3 cups red grapes cut in half (or 1 cup raisins)
1 cup green grapes
¼ cup diced red onions or green onion
¾  cup mayonnaise
¾  cup sour cream 
1 tablespoon white balsamic vinegar
2 tablespoon honey

Wash & cut up broccoli into small flowerets. Save the stalks for soup for later use.
Toss vegetables together in a large bowl and add dressing. Mix well and allow to sit overnight if possible, it is usually better the second day.  


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


Thursday, 6 June 2013

White Balsamic Chive Vinegar

White Balsamic Chive Vinegar (click here to go to my YouTube video)
original recipe by: Marie-Terese Little (my younger sister in Metchosin, BC)


1 bottle     white balsamic vinegar (white wine vinegar or white vinegar)
5-6            chive flowers (as seen in the photos)
1                small sealer jar with snap lid and ring

Wash chive flowers carefully and put into desired clean jar.
Cover with vinegar so that the jar is full.
Clean rim off and seal with snap lid and ring.
Wipe down and keep in cool place.
Use for salads or any recipe that requires vinegar.