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Monday, 31 October 2016

Superstore Click & Collect Grocery Shopping - Amazing

It is 8:37 am Monday morning and I am enjoying my second cup of coffee in bed.
But, I have just finished my grocery shopping and I haven't even left my home
and I pick up today!
The process of signing up for online grocery shopping is new so therefore
a bit of a pain, but once you sign up and you have linked your PC rewards card
it is as easy as 'click & collect".
I am picking up my groceries between 3-5pm today and the friendly staff
put the groceries in the car for you.
The best feature is that on your screen you see all the choices available
and the prices including all the sales...it can't get any easier.
If your Superstore location choice is the Seymour store in North Vancouver
talk to Brennan who should
be 'employee of the year'...nice young man, very helpful and knows what he is
talking about.
Good luck everyone.



ONLINE GROCERY SHOPPING NOW AVAILABLE AT SUPERSTORE


Online Grocery Shopping Now Available at Superstore



Click & Collect Now Available at Your Nearest Superstore. Shop Now!
In-Store Prices · Weekly Flyers & Deals · Easy In-Store Pickups

Thursday, 20 October 2016

Basil & Cashew ‘Flavour Burst’ Pesto


Recipe By: Miriam Borys Busby 

Yield:  12  portions

Ingredients:

1 lb. fresh basil
1/2 cup raw cashews 
1 garlic glove (large)
1 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil

Directions:

Wash basil in cold water to remove any grit and spin dry.
Remove large stems first and then add to the food processor. 
Add all the ingredients to the food processor. You might find that you have to process the basil in two batches.
Process until pureed to a smooth consistency. 
Spoon into a clean ice cube tray to freeze.
Once frozen solid remove from the ice cube tray and store in a freezer bag in the freezer until needed.
Use this delicious favour burst pesto as a  pasta topping, for salad dressing, over chicken or to add flavour to soups.







Miriam's Time Saving Tip♥  Make ahead and freeze so the you always have your fresh pesto available on those days you want a simple quick meal.



‘Cooking Uncovered’ © all rights reserved

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


Friday, 7 October 2016

Vegetarian Stuffing for every occasion!

Please click here to go to my short video of this vegetarian stuffing recipe. 

4-5 large portions

My lovely niece Sarah, from Edmonton was asking about a vegetarian stuffing for Thanksgiving.  Here is a very quick and tasty version. Sara you can always add a chopped apple to this dish but as is it is really tasty.  Happy Thanksgiving!

1/4 c          butter

2 tbsp.       olive oil
1                onions – large
1 cup          celery - diced
1 c             carrots - diced



3 c             bread cubes (I am using Kamut Bread)
1/4 c          sunflower seeds
1/2 c          fresh sage leaves - chopped 

1 tbsp.        sage powder
1 tsp.          salt
cracked black pepper to taste
3/4 cup       vegetable broth 


Procedure:
Melt butter in olive oil in a sauté pan on medium heat.
Add onions. Sauté diced onions until slightly transparent.

Add diced celery and carrots and continue to sauté. Remember all the ingredients will continue to cook in the oven.

Cut up bread in chunks and add to a bowl. Add salt, pepper, sunflower seeds and fresh sage to the bread chunks. Mix together in a bowl.
Add bread mixture to the onion mixture on the stove.
Mix well in the pan while continuing to cook. 
Add sage powder & 3/4 cup of vegetarian broth to deglaze the bottom of the pan.
mandolin for chopping
Allow to continue to cook for a few minutes and then transfer the stuffing into a small greased casserole dish with a lid.
Cook at 350 degrees for approx. 45-60 minutes until internal temperature is 165•. 
Serve Hot.


Miriam's Time Saving Tip♥ I use a mandolin to cut up the onions and the carrots which is an amazing time-saving tool.

Monday, 3 October 2016

Five Star Pumpkin Pies

I cannot take full credit for the two recipes in this blog as the original recipes are my Mom's recipes that she has used ever since coming to Canada as a war bride. I have tweaked the recipes slightly but the essence remains the same.  Thank you Eileen Little for these. To go to my original pumpkin pie YouTube video please click here.
Alexandra, Eileen (my Mom) & Cori in the forground
on pie making day


Pastry for Pumpkin Pies

Ingredients :  full recipe  (can be cut in half if it is too much pastry at one time)

1 Lb. vegetable shortening - cold
5 Cups all- purpose Flour
1 Tsp. Baking powder
2 Tsp. Salt
1 Tbsp. Brown sugar

3 Tbsp. Vinegar  (white or malt or apple cider - whichever you have in the cupboard at the time will do)
1 Egg 
Cold water (approx. 3/4 cup)

You will need a total of 1 1/4 cups of fluid so here is how we make up the fluid. Add one egg to a 2 cup measure. Beat with a fork. Add vinegar and whisk again. Then add the very cold water  and bring the combined fluid up to 1 1/4 cups.  You may not need all this liquid, but sometimes you do depending on the moisture content of the flour and shortening.

Prep: 
Mix together flour, baking powder, salt and brown sugar. Whisk together to remove the lumps.
Add shortening to the flour mixture and cut up shortening into the flour with a pastry cutter (see photo to the right).

Miriam's Time Saving Tip♥ I now realize after making pastry for so many years that the flakiness of your pastry is directly correlated with how well your shortening is cut into the flour mixture. Using a pastry cutter helps with this process. The shortening should disappear into small chunks while keeping the flour powdery.
Prepare liquid and add 90% of the liquid to the flour mixture. Combine the liquid until it is incorporated and the pastry starts to come together into a ball. Do not over mix at this stage or your pastry will be tough. Continue to mix with your clean hands and if it is too dry add the rest of the liquid.
Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.

Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the leftover
pastry for use later.



Pumpkin Filling:
1 can pure pumpkin (796ml or 28 oz.) 
6 eggs
1 ½ cups sugar
2 cups milk
2 tsp. cinnamon
¾ tsp. ginger
¾ tsp. allspice
¾ tsp. nutmeg
½  tsp. salt

Procedure:
Heat milk until hot but not boiled.
In a large bowl or with a stand mixer whisk eggs and sugar until well blended. You can easily do this by hand....a mixer is not necessary.

Add pure pumpkin from the can, spices, and salt. Mix until well combined.
Add hot milk to the pumpkin & spice combination. Stir or whisk until combined.
Pour into unbaked pastry pie shells (recipe above) just up to the fluted edges (don’t
overfill).
Preheat oven to 375 degrees and bake pie on the middle shelf of the oven for approximately 40 minutes until the filling is baked and set. Usually the filling when set has a slight convex appearance to it.
Serve hot or cold.  Refrigerate unused pie after cooled to preserve the freshness.

Foodsafe Tip: to ensure your leftover pies are safe to eat the next day, always refrigerate pies after dinner. Any harmful bacteria will be minimized by properly cooling and storing of your pies.