5 minute prep for a hearty vegetable soup - instant pot version

Because we will use an immersion blender to puree this soup after cooking there is no need to fuss about dicing and chopping the vegetables like we would normally do.  I simple put everything into the instant pot, closed the lid, set the timer for 25 minutes and voilà within 1/2 an hour I had a delicious and nutritious soup ready to eat. 

1 bunch asparagus

1 large cooking onion

celery (optional but I was using up some old celery that needed using up)

1 L vegetable stock

2 bay leaves

hint:  although this is an asparagus soup I also used those vegetables in my fridge that are a little older and need to be used up.  I used the following in this soup today:

old brocolli (about 1 cup) and 1/2 bunch of parsley 

Peel onion, remove core  and chop in quarters. Wash asparagus and for this soup just cut off a small portion (less than 1 inch) of the woody end of the asparagus spear. Discard the 1 inch pieces. Break all spears in half and add onion, asparagus and celery to the instant pot. This soup will be pureed with an immersion blender so small dicing is not needed.

Add vegetable stock, bay leaves.

Close the lid and set the timer for 25 minutes. 

After cooking is finished, and after the steam is safely released from the instant pot, remove the lid and carefully lift the stainless steel insert out of the instant pot and place in an empty sink. REMOVE THE BAY LEAVES before blending.

Puree the contents with an immersion blender until smooth and creamy.  Serve hot with crackers or fresh bread.

Miriam's Time Saving Tip♥  no need to sauté any of the vegetables for this soup if using the instant pot.  If cooking on the stove top I would suggest sautéing the onions first.

Spring rolls with Alexandra....a perfect birthday dish!

It is Alexandra's birthday so I want to share with you this easy recipe that we made together last week. Spring rolls are an easy dinner or snack and can be made quickly and they keep well in an airtight container for leftovers. Happy Birthday honey!

rice paper

As per most of my recipes, the vegetables can be substituted or added to. The following work well too in this recipe: fresh basil, cucumber, zucchini, cooked chicken or fish, cilantro, cooked leftover vegetables

rice paper (see pic to the right)

1 lb. cooked prawns 

1 carrot 

1/2 package rice vermicelli

 2 large lettuce leafs or spinach

pea shoots

2 green onion

hoisin sauce

It is important that your prep is done ahead so that all the fillings are at your fingertips before you start rolling up the spring rolls.

Boil rice vermicelli for 2 minutes. Drain off water and cool pasta down with cold running water.  Set aside

Clean up prawns if needed by removing the tail and the vein if not already done.

Peel and then julienne carrots (very thin matchstick size), wash lettuce/spinach & pea shoots, slice green onion.

Option:  I like to quickly blanch my carrot sticks so that they are not as crunchy in the roll. Using a wire mess strainer put your carrot sticks into the strainer and then into a pot of boiling water. Immerse the sticks for 1-2 minutes only.  Allow to cool.

Immerse one rice paper at a time in warm water (I used a shallow frying pan but a cake pan works just as well) until it is not stiff anymore...maybe 10 seconds.  If the rice paper becomes too soft it doesn't work well.

Place rice paper on a damp cloth on your counter.

Leave one inch on the bottom and sides for sealing the roll.  Place a small amount of fillings (lettuce, noodles, carrots, onion, prawns) on the lower 1/3 of the paper. Drizzle hoisin sauce over filling as desired.

Fold lower edge up over fillings first to compress the fillings and then fold in the sides of the rice paper (looking like a burrito now) in, all the while pressing the fillings into a log shape. Continue to roll the log until all the filling is secured and the roll is a small log shape.

Continue until all your fillings are used up.  

Chill in a air tight container and serve cold with sauces of your choice.

place your filling near the bottom of the rice paper

Have all your prep done before you start rolling

 

GREEN Tomato Mincemeat for your Christmas mincemeat tarts (no meat involved)

 

Recipe Title:  Green Tomato and Thai Eggplant Mincemeat(sans meat (click on this link to go directly to my YouTube video) 

Ingredients:

9 c       green tomatoes 
9          apples (medium size), peeled & cored
1 1/2 cups       white sugar

1 1/2 cups brown sugar
5 cups raisins - rinse well first and drain
½ cup apple cider vinegar
1 tsp. nutmeg
2 tsp. cloves
5 tsp. cinnamon
2 tsp. allspice
2 tsp. salt
1 1/2 cups water

Use a food processor to dice the tomatoes or dice by hand
. Strain through a fine wire mesh strainer or cheesecloth to remove excess juice. Discard juice and save tomato pulp.

Peel and core apples and chop into a small diced or chop up in processor until small chunks. 

Add all ingredients in a large pot on the stove. Bring the mincemeat up to the boil and then simmer on low for approximately 1  1/2 hours stirring occasionally. Be careful as the mincemeat will burn on high heat.

After simmering on low and while hot, portion hot mincemeat into hot, clean and sanitized glass sealer jars. Place a hot sealing disc onto clean rim[i] and place a screw band over top of jar and tighten until resistance is met and then tighten just a bit more. RESIST THE URGE TO SCREW THE SCREW BAND UNTIL EXTREMELY TIGHT…NOT NEEDED.  

For complete canning procedures as specified by the authority on canning ‘Bernardin  Canada’ please go to their website http://www.bernardin.ca/

Green tomatoes left over after the harvest

After simmering for 1 1/2 hour the mincemeat turned into a tasty aromatic filling for your tarts 

Pumpkin Pie for Thanksgiving with a non dairy substitute!

 Thanksgiving 2020 is going to be different this year as we all are doing our part to flatten the Covid-19 curve again. I hope that you, your family and friends are safe and even though we can't gather as we normally do I hope this recipe comes in handy for however you are celebrating this year.

This year I am using oat beverage  instead of dairy for my pumpkin pie filling. It is a great substitute for those who don't want to use dairy or almond milk.

Pumpkin Pie Filling:

yield:  filling for 1  X 10 in. pie shells

1 can pure pumpkin (398ml) 
3 large eggs or 4 small
3/4 cup white sugar
1 cup Oat beverage (this is a substitute from the original recipe, please click here to go to my original recipe which uses dairy instead)
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg
½  tsp. salt

Procedure:

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 (not pumpkin pie filling) from the can, spices, and salt. Mix until well combined.
Add oat beverage to the pumpkin & spice combination. Stir or whisk until combined.
Pour into unbaked pastry pie shell (recipe below) just up to the fluted edges (don’t
overfill).
Preheat oven to 375 degrees and bake the pie on the middle shelf of the oven for approximately 50-60 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.

How about these pumpkins?

PASTRY (enough pastry for 4-5 pie shells)  The original recipe is from my Mom, Eileen,  who made the best pies ever.  

Eileen at 94...so thankful

5 cups all-purpose flour
2 tsp. salt
1 lb. shortening

1 tbsp. brown sugar

1 egg
3 tbsp. vinegar (I use apple cider vinegar but any vinegar will do)
1 & 1/4 cup cold water

1.     Mix together flour, salt and brown sugar. Whisk together to remove the lumps.

2.    Cut up shortening into small cubes, return to cooler to keep cold.

3.    Add vinegar and egg to liquid measure cup. Beat with a fork.

4.    Add enough ice cold water to egg/vinegar mixture to make a total of 1  1/2 cup of liquid.

5.    Place measured dry ingredients in a large bowl if mixing by hand.

6.    Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is dime size and mealy.

Miriam's Time Saving Tip♥ If using a stand mixer for pastry making do not multi-task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour when you add the liquid. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.

7.     Add liquid to the flour mixture and with a fork mix liquid in. Do not over mix at this stage or your pastry will be tough. Gently form into a ball with your hand.

8.    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 in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

Banana Cream Pie

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• 
  1 pastry recipe (please click here to go to my recipe for making easy pastry)
• Equipment needed:
• 1 pie plate
  rolling pin
  parchment paper or tin foil
  dry beans, peas or any legume (this is for the blind baking of the crust)
  ice for an ice water bath (cooking the custard)
  wire mesh strainer
  heavy pot for making custard
  pastry cutter (not absolutely necessary but very handy)
  large bowl
  plastic wrap
• Banana Cream Filling Ingredients:
  
  6 egg yolks
  3/4 cup white sugar
  3 tbsp. cornstarch
  1/4 tsp. salt
  3 cups whole milk
  4 tablespoons unsalted butter, cut into pieces
  2 tsp. vanilla
  3 ripe bananas
  1 tsp. lemon juice
• 1/2 very ripe banana (the blacker the better) for a flavour enhancer 
• Pie Topping:
  1 cup whip cream
  3 tbsp. icing sugar
• Press the 1/2 very ripe banana through a fine wire mesh strainer into the bowl that your hot custard will be cooled in. You will end up with about 1/8 of a cup of pure banana pulp and this will enhance the banana flavour of your pie. Set aside
• In another medium bowl, whisk together egg yolks, granulated sugar, cornstarch, and salt. Set aside.
• In a medium saucepan, bring milk just to a boil over medium high heat. Do not boil as the milk will burn. Remove from heat, and whisk about 1/2 cup of hot milk into yolk mixture whisking the entire time. Then pour the warm yolk mixture into saucepan with the remaining hot milk. Place saucepan back onto the stove over medium-high heat, and bring to a gentle boil, whisking constantly. Continue to cook, whisking constantly, until thickened, about 1 minute. Remove from heat, and whisk in butter, one piece at a time, until melted. Add 1 teaspoon vanilla, and whisk until smooth. Immediately strain through a fine-mesh sieve into a medium bowl to remove any lumps. Place the bowl of custard in the fridge to cool or place over a ice bath to cool quicker.
• After custard is cooled: Peel bananas and slice very thin (1/4 inch thick) and place in a shallow bowl. Add lemon juice to coat the banana slices so they don't turn brown. Arrange the banana slices on the bottom of your 'blind baked' and cooled pie crust. Pour cooled custard over the banana layer. Spread the custard over the bananas are covered. Place a 2nd layer of bananas on top of custard and then pour the remaining custard on top of the bananas. Spread out custard so that the top is smooth and all the bananas are covered. Cut a piece of plastic wrap and place the plastic wrap on top of the custard. This will help to prevent a film from forming. Store pie in the fridge for a minimum of 3 hours or overnight until the custard has set.
• When it is time to serve your pie whip up some whip cream to garnish the pie.

  

  Mike and Alexandra's pie

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  

  Leanna's pie

  
  
  
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Butter Tarts

Filling:

2 eggs
1/2 cup melted butter
1 tsp. vanilla
1 tsp. vinegar
1 cup brown sugar
1/2 tsp. salt
2 tbsp. syrup ( I am using golden syrup)
1/4 raisins (optional but I love raisins)

Melt butter.  Add egg to a large bowl. Whisk the egg until light and fluffy. Add brown sugar, vanilla, vinegar, salt and whisk again.
Add melted butter.
Continue to mix until well blended.

Pastry ( please click here to go to my recipe of never fail pastry)


Roll out the pastry very thin and cut out 12 large rounds. This recipe has enough filling for 12 tarts.

Press each pastry round into each muffin cup.
Put 8-10 raisins in the bottom of each pastry round.
Pour filling into each muffin cup on top of the raisins to fill the tart. Do not over fill.


Bake at 400° for 22 minutes or until the pastry browns.
Remove from muffin pan after cooling for  minutes. They would be hard to get out if you let the sugary filling cool too much.

Breakfast Muffins with Carrots & Zucchini

2 medium carrots - peeled & shredded
1 small zucchini - shredded

5 eggs
1 cup brown sugar

1/2  cup white sugar
2 tsp. vanilla
1 cup vegetable oil

3 cups all purpose flour
3 tsp. baking soda
1 tsp. salt

1 cup raisins (optional)

Peel carrots & wash zucchini (peeling the zucchini is not necessary). Shred both.
In a large bowl add eggs, oil, vanilla, & sugars.  Whisk until well combined.
Add flour, soda, salt, and mix well with a whisk or a spatula.
Add shredded carrots & zucchini and raisins if desired. Stir well but no need to over mix.
Spoon a large amount into each muffin cup in a greased muffin tin. Use all the batter as it only makes 12 large muffins

Bake for 30 minutes at 350°.

Tomato Marinade for Chicken

2 bone in chicken breasts

1 cup tomato sauce
2  tbsp. Frank's red hot sauce - original
3/4 cup white wine
1 tbsp. herbes de provence* or dried herbs of choice
2 tsp. honey
salt & pepper to taste ( my salt that I am using is from Epicure which I get from Lynn Oddy and it has a garlic component to it too)

Whisk all the ingredients in a bowl and then add to the chicken breasts in a zip lock bag or a container.
Allow to marinate overnight or for a minimum of 4 hours.
Bake at 375° for 25 minutes until the juices run clear.
Serve with your favorite starch dish or salad.

*Herbes de Provence is an aromatic mixture of dried Provençal herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. 

Sushi rice made perfect

2 cups of sushi rice
2 cups of cold water
pinch of salt


Cleaning the rice:
Add rice to your best sauce pan that has a good, tight fitting lid. 
Rinse sushi rice in cold water in the sink to remove the milky starch from the rice. Use your clean hands to massage the rice. Drain off the milky water while keeping all the rice in your sauce pan. Repeat this 2 more times.
Rinse and drain your rice a total of 3 times.

Cooking the rice:
Into the sauce pan with the washed rice add 2 cups of cold water & a pinch of salt.
With the lid off quickly bring the rice & water up to the boil. Immediately turn off the heat and stir once only. Drape a clean tea towel over the pot (see pic below), put the lid onto the pot over the tea towel, then wrap the cloth over the lid so that the cloth does not touch the stove (you don't want it catching on fire). This helps to seal all the moisture in the pot.
Turn the heat back on to the lowest setting possible.
Turn the timer on for 22 minutes.
DO NOT PEAK, DO NOT LIFT THE LID

Cooling the rice:
After the timer goes off, lift the lid and gentle scoop the cooked rice into a large wooden bowl (preferable for cooling the sushi rice but any large bowl will do).
Don't worry about the rice stuck to the bottom of the pan, you don't need this rice. 

With a wooden spoon or spatula slice through the rice to start the cooling process. Add 1/8 cup rice vinegar and continue slicing through the rice. Do this gently as you do not want to crush the rice. 
The vinegar will soon evaporate while cooling the rice.  Add another 1/8 cup rice vinegar and continue slicing your wooden spatula through the rice. 
You will find that this action cools the rice down quickly.
Set your rice aside to make sushi rolls of your choice.

turn off heat, cover pot with a clean tea towel, then the lid

fold the clean tea towel back up onto the top of the lid so that it doesn't catch
on fire when you turn the heat back on to very low

Mushroom risotto with Chef Rhys

I am so excited to announce that Chef Rhys will be one of my  guest Chefs on Zoom Cooking Uncovered with Mir.
Rhys is the Executive Chef at Cactus Club Barlow Trail, Calgary and has been with Cactus for 14 years. He completed his undergrad degree from UBC and then attended  VCC Culinary School where he graduated with his Red Seal. One of his culinary favorites is risotto and today he is sharing his technique and his recipe with us.

Ingredients:
1L sodium reduced broth - use either chicken or vegetable

4 tbsp. olive oil
3 cups diced mushrooms - diced small
1 cup shallots or white onion
2 garlic cloves
1 cup of Arborio rice (see pic below) - short grain rice

1/2 cup fresh grated parmesan  cheese
2 tbsp. butter
3 tbsp. fresh parsley - brunoise diced

1 1/2 cups white wine
fresh parsley to garnish at the end
Equipment:
heavy bottom sauté pan
small pot to heat up the stock
wooden spoon

Pour your broth of choice into a pot on the stove and turn on to heat up. Nothing else goes into this pot...only the 1L of broth.
Now, turn on the heat to medium high to pre heat your sauté pan that we will make the risotto in.
Add olive oil to the sauté pan once it is preheated.
Add diced mushrooms and sauté until the mushrooms are half cooked and you can smell their aroma.
Add onions to the mushrooms and continue to cook while stirring until the onions are transparent (they are not white anymore).
Add garlic & continue to cook.
At this point you will notice that you have some 'fond' on the bottom of the pan which is a good thing. Deglazing those little bits is one of the most fundamental flavor-boosting techniques we can use in our cooking. In this process, you add a cup or so of liquid (like broth, wine, or water) to the hot pan. This will immediately create clouds of steam and help lift the fond. 

Deglaze the pan by adding the white wine to the the mushroom medley.
The pan will sizzle and this is a good thing...stir with your wooden spoon to dislodge the fond off the bottom of the pan.
Add dry risotto to mushroom/wine medley.  Keep the medium heat on and stir the risotto in.
This is a very important step and it is important not to rush this step.  The risotto needs this time in the sauté pan to absorb all the delicious flavors. Allow a couple of minutes at this step while you continue to stir.
At this point your broth in the other pot should be close to the boil.Turn it down so it remains hot but not boiling.
Pour one ladle of hot broth into the risotto mixture. Stir with your wooden spoon until this portion of broth is 90% absorbed. The risotto should never dry out.
Pour a second ladle of broth again in the risotto. Stir again until 90% absorbed.
Continue to add the broth as before, one ladle at a time until almost all your broth is gone and when the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, having absorbed almost all the liquid and have a creamy consistency.
Add butter at the end with the parm cheese and parsley to garnish.  
Serve immediately with your choice of protein.  Yummy and thanks Rhys for this great recipe.

this is an example of Arborio Rice