Blueberry Pear Muffins

                 

Recipe Title:     Blueberry Pear Muffins (click here to go to my YouTube video of this recipe)

By: Miriam Borys

Servings: 12 muffins

Ingredients:

1 ½ cups all-purpose flour

½ cup whole wheat flour ( whole wheat flour is 

an option. If not available use 2 cups of white 

flour instead of 1 ½ cups)
¼   cup white sugar
1 tsp. cinnamon
1/8 tsp. allspice
½ tsp. nutmeg
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1 cup frozen blueberries
½ to 1  pear – diced small (wash but no need to peel)
1 egg
1 cup sour milk[i] or buttermilk
3 tbsp. olive oil
½ tbsp. vanilla

Preheat oven to 375 and place a rack in the middle of your oven. Line muffin cups with paper muffin cups and spray inside of the paper cups.

In large bowl combine all the dry ingredients. Whisk to mix together.
Add blueberries and pear chunks. Toss these in the flour mixture.

In another bowl combine wet ingredients. Whisk well.

Pour wet into dry and fold in until just combined. This mixture will appear thick and lumpy. Be careful not to over mix or your muffins will be dense and chewy instead of light and fluffy.
Spoon into a muffin tin lined with muffin cups.
Bake for 18 – 20 minutes at 375 degrees.

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[i] Sour milk can be made by adding 2 tbsp. lemon juice to 1 cup of milk

Vegetable Soup with left over Beets

There is snow on the mountains in North Vancouver tonight so this is a perfect night for hot, delicious, hearty soup. If you don't have beets available, leave them out ....this soup is perfect with or without them but the beets add an amazing flavour.  Enjoy!

Recipe Title:  Vegetable Soup with left over Beets (click here to go to my YouTube video of this recipe)

Recipe By:  Miriam Borys

Servings: 4

Ingredients:

3 T      olive oil
1 onion – diced
2 cloves garlic ( large)
1 cup zucchini 
1 carrot ( optional...you will find this makes your soup sweeter but so delicious)
1 stalk celery
½ cup green beans
1 hot chilli pepper – seeded & diced
1 cup broccoli – diced rough chop
800 ml vegetable stock
300 ml water
Salt & pepper to taste
1 tsp. seasoning of choice or bouillon cube
3 cups cooked beets 

Procedure:
Sauté onions & garlic in olive oil until onions are transparent.
Wash & dice vegetables and add to onions to cook. Dice hot pepper (more peppers would work well with this recipe too) and add to vegetables.
Add stock and water. Bring to a boil. Reduce heat and simmer for approximately 20-30 minutes.
In the last 5 minutes of cooking add precooked beets. Allow beets to heat all the way through and serve hot.

Easy Roma Tomato with Fresh Herb Tomato Sauce

Recipe Title:  Easy Roma Tomato with Fresh Herb Tomato Sauce

Recipe By:  Miriam Borys

Servings: 6

Ingredients:

¼ cup olive oil
2 T organic coconut oil
8-12 just ripe Roma tomatoes – blanched & peeled[i]
1 large onion - diced
2 large garlic cloves (you can never get enough garlic so go for it)
1 hot pepper of choice (no seeds)
1 cup red wine
700ml jar strained tomatoes
Rosemary, thyme, oregano – fresh and as much as you want ( I added approimately 2 T each)
1 cup basil – fresh and loosely packed (hold until the last 10 minutes of cooking)
Cracked pepper & salt to taste
1 cup water

Procedure:

Prepare tomatoes by peeling (see below).
Dice tomatoes into quarters and set aside.
Dice onions & garlic and sauté in oils.
Add hot pepper and herbs and sauté until you can smell all the fragrant aromas (about 5 minutes)
Add Roma tomatoes, red wine, strained tomatoes, water. Sauté for 45 minutes.
Add fresh chopped basil and continue to simmer for 10 minutes. Serve hot on choice of pasta.

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[i] Blanching tomatoes is a quick, efficient way to remove tomato skins. Start out with ripe tomatoes (overripe tomatoes will  not work as well as they will be mushy). Score (make a cross with a sharp knife) each tomato before placing them in a pot of boiling water for approximately 1 ½ to 2 minutes max. Once the skins start to peel off, remove the tomatoes from the boiling water and immerse in a bowl of ice water to stop the cooking process and to allow the skin to separate from the flesh of the tomato.

Balsamic Beet Salad with Goat Cheese & Walnuts

Recipe Title:  Balsamic Beet Salad with Goat Cheese &Walnuts

Recipe By:  Miriam Borys

Yield: 4 servings

Ingredients:

6 beets
Greens of choice (spinach, arugula, mix spring mix, leaf lettuce)
½ cup goat cheese
1 cup toasted walnuts (see below)

Salad dressing
¼ c olive oil
1/8 cup balsamic vinegar
1 tsp. grainy Dijon mustard
3 tsp. maple syrup
1 tsp. ginger paste (from the tube) or ½ tsp. grated fresh ginger
Salt & pepper

Procedure:

Immerse beets in cold water and wash all dirt from the surface leaving stem and root intact (don’t cut off).

Boil for approximately 1 hour. When a knife can be inserted in cooked beets and it slides in and out easily the beets are done.

Drain off boiling water and immerse in cold water. Allow beets to cool in cold water.

The peel will come off easily with a gentle rubbing motion on the surface of the beet.

Cool peeled beets until needed.

Prepare salad dressing in a mason jar by adding oil, vinegar, Dijon, ginger, salt, pepper and maple syrup.  Shake jar to combine ingredients and hold in cooler until needed for salad.

Cut up cold beets into desired sized chunks.

Arrange washed greens on serving platter.

Place beet chunks in a bowl and pour dressing over beets. Combine until all beets are coated with the salad dressing.

Pour beets into the center of the greens on the serving platter.

Top with crumbled goat cheese and toasted walnuts.

Serve immediately.

Note: Beets can be held in fridge for a few days with or without the salad dressing on them.

Candied Walnuts
1 egg white
4 T sugar
Dash cayenne pepper
1/8 tsp. vanilla
1 T  syrup

Toss above in a bowl and whisk until frothy. Add walnuts and stir until coated. Bake in a 325 oven until light golden brown. I set the timer for 10 minutes to start and then every 4 minutes after that for about 20 minutes.

Green Tomato and Thai Eggplant Mincemeat (sans meat)

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

Recipe By:   Miriam Borys

Yield: 13 X 250ml jars (1 cup jars)

Ingredients:

7 c       green tomatoes OR 3 cups green tomatoes & 4 cups of Thai eggplant
9          apples (medium size), peeled & cored
4 c       white sugar
4-6 cups dark raisins
½ cup vinegar
1 tsp. nutmeg
2 tsp. cloves
4 tsp. cinnamon
2 tsp. allspice
2 tsp. salt
1 cup water

Use a food processor to purée the tomatoes. 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.

Clean & remove stem from Thai eggplant. Chop into small chunks as well. No need to peel.

Add all ingredients in a large pot on the stove. Bring the mincemeat up to the boil and then simmer on low for 2 1/2 to 3 hours stirring constantly so as not to burn.

After the three hours of 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/BernardinBernardinBernardin

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[i] Clean rim of jar with a dampened very clean cloth or a paper towel 

Five Star Turkey Dressing/Stuffing - make ahead for easy cleanup

Recipe Title:  Make Ahead Turkey Dressing/Stuffing (this stuffing can be made ahead and kept in the fridge until it is time to cook for dinner or until your stuff your bird) click here to go to my YouTube Video of this recipe

Yield:  6-8 servings

By: Miriam Borys

Ingredients:

1          onions – large 
4          stocks celery
2 c       carrots - diced
¼ c       olive oil
1/4 c    butter
1/2 c    fresh sage 
2 T      rosemary - fresh
2 tsp.      sage powder
1 tsp.  thyme dried
1 cup  cranberries fresh - cooked down, drained to make 1/2 cup of cooked cranberries
1/2 cup  fresh parsley OR cilantro  (either of these taste amazing - your choice)
1 c       pecans (walnuts, pine nuts, are also an option)4-5c  bread crumbs (or bread chunks)
1/2   cup milk (to add to bread crumbs)
1 cup stock liquid (veg or chicken) Option: add ½ cup white wine and ½ cup stock
salt & pepper to taste

This stuffing was rolled in parchment and baked in tin foil.

Procedure:

Melt butter in olive oil in sauté pan on medium heat.
Add onions. Sauté diced onions until softened and slightly transparent.
Add diced celery, carrots, sage and rosemary. Continue to sauté with onions until carrots turn a bright orange but are still hard and not fully cooked (they will continue to cook in the oven).
Process old bread in processor until crumbs or large chunks. In a bowl add milk to bread crumbs and stir well until all milk is absorbed. Set aside.
Cook cranberries in a separate pot until cranberries melt down and reduce. Strain and hold cranberries to add to bread crumbs.
Meanwhile wash parsley or cilantro and chop 1/2 cup of your choice. 
Add all ingredients into a large bowl with bread crumbs and cooked onion mixture. Toss until well combined.

Place stuffing into a greased casserole dish. Cool overnight in fridge. If desired you can also roll this stuffing in parchment paper and then tin foil to make very tidy, presentable rounds that can be cut very easily after coming out of the oven.
For a hot side dish cook at 350 degrees for approx. 30 – 40 minutes until internal temperature is 165 or stuff this dressing in your turkey for the most amazing turkey stuffing ever.

1.      

Best Pastry Ever

PASTRY - Mom's recipe (click here to go to my YouTube video)

Yield: 3 large pies

5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
2 tbsp. white wine vinegar or white vinegar
1 cup ice water
1 tbsp. brown sugar

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 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 in 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. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.

7.     Add liquid to mixing bowl 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 for over a week in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

Mom's best ever Pumpkin Pie

Recipe Title:  Pumpkin Pie Filling (click here to go to my YouTube video of this recipe)

Original Recipe By:  Eileen Little and adapted by Miriam Borys

Yield: 3 medium sized pies

Ingredients:

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 in the microwave until heated but not boiled.
In a large bowl or with a stand mixer whisk eggs and sugar until well blended.
Add pure pumpkin, spices, salt and mix in until well combined.
Add hot milk and stir in until combined.
Pour into unbaked pastry pie shells (recipe to follow) 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 is not liquid.
Serve hot or cold.  Refrigerate pie after cooled to preserve the freshness.

raw pie filling just before going into pre-heated oven

PASTRY (for 4 pie shells)

5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
2 tbsp. white wine vinegar or white vinegar
1 cup ice water
1 tbsp. brown sugar

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 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 in 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. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.

7.     Add liquid to mixing bowl 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 for over a week in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.