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Sunday, 26 April 2015

Fridge soup anyone? Squash, Leeks & Cauliflower!

Recipe Created By: Miriam Borys

2 tbsp. coconut oil (any healthy oil will work for this soup but coconut oil has a higher burning point therefore is perfect for sauteing the vegetables)

1 large onion 

1/2 butternut squash (peeled first) I had a 1/2 of a squash ready to be used…perfect for this soup.

1/2 small head cauliflower - core removed  (approx. 2 cups)

3 leeks, small - diced and then cleaned (please click on this link to go to my ‘leek cleaning’ video)

1 tbsp. red curry paste (add more if you want more heat)

1 tbsp. Herbes de Provence1

2 garlic cloves

1 Litre (4 cups) vegetable or chicken soup stock
4 cups water

Salt & pepper to taste

Notes about this soup:

The best part about a ‘fridge soup’ is that when you finally getting around to cleaning out your fridge there is usually so many bits and pieces of leftover vegetables that are either too small or not perfect for using in a fresh salad, but are perfect for soup making. You can use just about all the old vegetables in your soup, but I wouldn’t add cabbage as it will completely dominate the flavor (unless of course you are making Borscht or cabbage soup that is).


Add coconut oil to the pre heated soup pot.
Dice onions and garlic and sauté until transparent…just slightly cooked.
Chop vegetables into large pieces. Don’t worry too much about the size of the vegetables as the soup will be pureed after it is cooked.
Add all rinsed and chopped vegetables to the onions and sauté for 2 minutes until coated with the coconut oil.
Add red curry paste and remaining seasoning and blend in well to the sautéing vegetables.
Add soup stock and water.
Bring soup up to the boil and reduce the heat and simmer for 25 minutes.

Remove form the heat and puree with an immersion blender to remove all the lumps and to make this a creamy, thick soup (without the cream). 
Serve hot and if desired add a dollop of sour cream to each bowl to add to the texture and flavor of this amazing soup.

1 Herbs de Provence is a robust mixture of herbs made popular in the southeastern region of France. It is often used in the preparation of grilled meats, fish and vegetable stews, and is usually added before or during cooking.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'



Saturday, 25 April 2015

Molasses Drop Cookies

Recipe by:  Joan Forshaw

Presented by: Chef Miriam

Joan graciously shared her delicious cookie recipe with me and then she baked up a batch and brought them over. These cookies are so delicious very easy to make. Joan originally is from Quebec and this recipe is typical of the region that she came from.  Joan and Ralph are good friends and neighbours of my Mom, Eileen from Nanaimo. 

Presented by:  Miriam Borys

1 cup molasses (Fancy Table Molasses)
1 cup w. sugar  (I use 1/2 cup)
1 cup shortening
2 eggs

Add above 4 ingredients into a large mixing bowl.  Beat with electric mixer or by hand until well combined and the shortening is blended in. 

3 cups white flour
2 tsp. soda
1/2 tsp salt
1 to 2 tsp ground ginger (Joan always uses more ginger)

Mix well.  Dough will be sticky!
Drop a large teaspoon size on a parchment-lined cookie sheet.  Bake for 12-15 minutes at 350 (170C).
The dough is soft and if not baked too long will be a soft, chewy cookie in the middle. Do not over bake or they will be criipy.
Recipe makes about 60 cookies.

A ginger twist: when I made these cookies I added a few small pieces of candied ginger to the top of the raw cookies before they went into the oven....absolutely delicious.

Joan and her husband Ralph

my cookie dough...the problem is the dough tastes delicious on it's own

cookie dough ready to be scooped

add candied ginger pieces to the tops before amazing twist!