Hummus with Artichokes & Basil

Recipe Title:  Hummus with Artichokes & Basil Feb 24/13 (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Ingredients:

2 cans chick peas (well rinsed under cold water & drained) 540ml X2

1/4 cup Olive oil 

2 tbsp. Tahini 

8 artichoke hearts quarters  (marinated)

6 fresh basil leaves

3 garlic cloves

1 tbsp. lime juice

3 spring onions (green onions) I used only the green parts of the onion

1 cup vegetable stock

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 processor except vegetable stock.
3. Processes until large pieces are gone. Scrape the sides of the processor bowl down.
4. Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage is up to you and your personal taste.
5. Store in the fridge.

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

fresh basil

Easy to Make Individual Salad with Chilli Dijon Salad Dressing

‘Cooking Uncovered‘  all copy rights perserved  

Recipe Title:  Easy to Make Individual Salad with Chilli Dijon Salad Dressing (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 2 salads 

Ingredients:

1 large tomato

1 cup of bell peppers - your choice (in this 

recipe I use yellow, red and orange bell 

peppers which are so tasty

1/2 cucumber 

4-6 olives - green sicilian

3/4 package (5oz. package) of Herb Blend 

Salad Mix  or lettuce of choice

4 basil leaves  - fresh

Chilli Dijon Dressing:

1/2 cup olive oil

1/4 cup white balsamic or wine vinegar

1/2 red chilli (or more if you like it hotter)

3 drops of hot sauce

1 tsp. dijon mustard

salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. (peeling not necessary if using an english cucumber)

Wash basil leaves and cut chiffonade 

Chop up 4 sicilian green olives. Use 2 olives per salad.

On a dinner plate arrange salad greens of choice. 

Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.

In a bowl measure out the vinegar and olive oil.  

Add the diced hot chillis, salt & pepper, hot sauce and mustard.

Whisk until emulsified.

Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

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

Recipe Title:  Citrus & Herb Roasted Chicken (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 servings

Ingredients:

1  chicken (fresh or thawed from frozen)

fresh herbs of choice - ( rosemary, thyme, oregano & 

parsley)

2 garlic gloves

1 zest & juice of 1 orange

1 lemon zest

1/4 cup olive oil

1 tbsp. salt & pepper

1/2 can beer or no-beer of choice ( I have used Molson’s Excel for 

this recipe)

Procedure:

Thaw chicken in fridge if chicken is frozen. Rinse chicken under cold water. Dry with a paper towel.

Invert the chicken to expose the cavity of the bird (for convenience I have placed the raw chicken in a large measuring cup). Into the cavity place a sprig each of rosemary, thyme, oregano & parsley, the zest of 1 lemon and orange, 4 orange wedges, and 2 cloves of garlic.

Open a can of beer and place the can (half full) onto the beer-can stand used for roasting chicken. Place the beer can & stand in a roasting dish.

Turn the bird and place the cavity (with the herbs & citrus) onto the beer can. Push down so that the bird does not fall off.

Coat the outside of the chicken with olive oil, salt & pepper. Add more herbs to the outside of the chicken if desired.

Pre-heat the oven to 400 degrees F (200 C)

If roasting garlic as well, cut just the top off the garlic and place in the bottom of the roasting pan. Drizzle olive oil onto garlic bulb (wrap in foil if you do not want really dark roasted garlic).

Place roasting dish with oiled chicken into the oven and set the timer for 1 hour & 15 minutes. After 45 minutes at 400 degrees, turn the oven down to 350 (177 C) degrees to complete the roasting time.

At the 75 minute time or when the chicken is at an internal temperature of 170 and the juices are running clear, remove the roasting dish from the oven (very carefully) and allow the chicken to rest for 5 minutes.

Lift the chicken off the beer can with a set of tongs being very careful not to scald yourself with the hot beer that is left inside the can.

Allow to rest on a platter for 5 minutes more and then carve the chicken.

Serve with a tossed salad (on this blog). Today I served this delicious chicken with an additional treat....some tasty coconut steamed dumplings (this recipe will be posted shortly) that borrowed from the great Chef Jamie Oliver. I have adapted this recipe into these delicious buns... very different and a real treat.

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

Fish Soup with Leeks, Spinach and Zucchini

Recipe Title:  Fish Soup with Leeks, Spinach and Zucchini (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4-6 servings

Ingredients:

3 Tbsp. olive oil

2 onions - peeled & diced

4 garlic cloves

1/2 can anchovies (4 fillets) - diced

1 leek ( 2-3 cups) - diced and washed to 

remove grit

1 cup bell peppers of choice - diced 

2 tbsp. ginger - grated

1 stalk celery - diced 

1 zucchini - diced

8 cups soup stock of your choice (fish, vegeatble, chicken, turkey, beef )

At one to two minutes before serving - add spinach, peas & fish chunks

1 cup green peas

1 1/2 cup spinach - fresh

2 talapia fillets (or fish of choice (boneless) or left over fish 

from last nights dinner.

Procedure:

In a large soup pot saute onions & garlic in olive oil until golden brown.

Add anchovies to onion mixture and saute for 1 minute. The aroma at this point will be amazing.

Dice and clean leeks. Wash all vegetables first and then add leeks, celery, zucchini, bell peppers and grated fresh ginger.

Continue to saute for 2 minutes until vegetables are coated with the oil.

Add stock of choice . I have used a vegetable stock for this recipe.

Bring up to the boil. Immediately turn down to medium low heat and simmer for 20 minutes.

Just before service add frozen peas, fresh spinach and talapia chunks.

Serve hot with crackers or fresh bread.  

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

Beef, Prosciutto & Greens - A Hearty Soup

‘Cooking Uncovered’ ©all rights reserved

Recipe Title:  Beef, Prosciutto & Greens - A Hearty Soup (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 

Ingredients:

1 onion

1/2 red chilli pepper

1 tsp. chilli powder  (or smoked paprika)

1 cup fennel (celery could be substituted here)

1 1/2 cooked roast beef (ground beef can also be used)

1/2 cup diced prosciutto

2 1/2 cups chopped kale (save one cup for the very end)

add butt ends of left over tomatoes

1 can diced tomatoes (28 oz. can)

4 cups beef broth

3 cups water

1/4 cup barley

1 cup cooked brocolli

salt & pepper to taste

Procedure:

Heat your pan for 5 minutes on medium heat.

Add 3 tbsp. oil (grapeseed or olive oil) to the heated soup pot.

Saute onion & chilli pepper in 3 tbsp. oil for 2 minutes.

add chilli powder.

Cut up fennel and add to to onion mixture.

Dice prosciutto and add to the pot. Saute for 2 minutes and add the 

roast beef.

Wash kale and remove the hard spine so that the kales leaves are 

left.

Add 1 1/2 cups of chopped kale, tomatoes, and beef broth.

Bring this up to the boil and reduce heat and simmer for 10 minutes.

Add 3 cups of boiling water and barley. Bring back up to the boiling 

point and immediately reduce the heat to allow the soup to simmer for 

15 minutes more.

Just before serving add remaining 1 cup of chopped kale and leftover  

brocolli.

Allow to cook for 1 minute and serve.

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

Easy to Make Individual Salad with Chilli Dijon Salad Dressing

‘Cooking Uncovered‘  all copy rights perserved  

Recipe Title:  Easy to Make Individual Salad with Chilli Dijon Salad Dressing (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 2 salads 

Ingredients:

1 large tomato

1 cup of bell peppers - your choice (in this 

recipe I use yellow, red and orange bell 

peppers which are so tasty

1/2 cucumber 

4-6 olives - green sicilian

3/4 package (5oz. package) of Herb Blend 

Salad Mix  or lettuce of choice

4 basil leaves  - fresh

Chilli Dijon Dressing:

1/2 cup olive oil

1/4 cup white balsamic or wine vinegar

1/2 red chilli (or more if you like it hotter)

3 drops of hot sauce

1 tsp. dijon mustard

salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. (peeling not necessary if using an english cucumber)

Wash basil leaves and cut chiffonade 

Chop up 4 sicilian green olives. Use 2 olives per salad.

On a dinner plate arrange salad greens of choice. 

Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.

In a bowl measure out the vinegar and olive oil.  

Add the diced hot chillis, salt & pepper, hot sauce and mustard.

Whisk until emulsified.

Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

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