In Boston MA with some very interesting food choices - only in the USA

Grilled cheese with Nutella....really???

mac & cheese fast food joint...who would have thought?

fried Mac & Cheese in a skillet with lots of cheese, sour cream & jalapenos!

hot dog with mac & cheese topper

Yorkshire Trifle

Yorkshire Trifle (please click here to go to my YouTube video of this recipe.

recipe by: Eileen Little

presented by: Chef Miriam Borys

I have had the pleasure of eating this delicious, easy desert since I can remember. My Mom, Eileen brought this recipe with her as a war bride after the war and my family and many families near to us have been enjoying it ever since. 

2 boxes of powdered jello (raspberry or strawberry)

2 1/2  cup boiling water

2 cup frozen raspberries

1 sponge cake (one layer)

2 1/2 cups custard or use  ‘Birds’ custard mix

500ml whipping cream

1 tsp. vanilla

3 tsp. icing sugar (confectioners sugar)

4 maraschino cherries (garnish)

Jell-O Layer

Put sponge cake and frozen raspberries in the bottom of your trifle bowl.

Follow the instruction on the Jell-o package and make the jello in another large bowl. When jell-o has dissolved pour over your sponge cake and raspberries in your trifle bowl.

With a spoon push down on the soaked sponge cake so that the jello can be absorbed into  the sponge cake. Cover and place into the fridge to set.

Custard Layer

Follow the directions on the ‘Bird’s’ Custard Powder tin to make 2 1/2 cups of custard. Allow to cool slightly and then pour the custard onto of set jell-o  layer. Place the jello with custard on top back into the fridge to continue to set. This can be done well ahead and held overnight.

Whip cream layer with cherry garnish

 

In a large bowl, whip cream until peaks are just about to form (not stiff yet). Beat in vanilla and sugar until peaks  are stiff. Make sure not to over-beat, cream will become lumpy and turn to a butter-like consistency. Spoon whipped cream onto trifle and garnish with cherries.  

My Mom,  Eileen Little with her famous Yorkshire Trifle. 

for a short video of the finishing process please go to http://youtu.be/Rv4Uit-i58U.

Shrimp & Spinach Cream Cheese Wontons

Recipe Title:Shrimp & Spinach Cream Cheese Wontons  (for soup or deep frying) please go to my YouTube Video of this recipe

This is Sophia’s, my 10 year old niece's favourite recipe and when we get together we always make wonton soup and we seem to save a few wontons for deep frying.

Created by: Chef Miriam Borys with guest chef Sophia Kathryn 

Yield: 12-14  wonton dumplings

Ingredients:

14 wonton wrappers

1 cup shrimp 

1/4 cup cilantro

4 mushrooms (small button or crimini)

1/2  tsp. grainy mustard

1 cup spinach - fresh and chopped

1/4 cup green onion

2 tbsp. Philadelphia cream cheese

1/2 tsp. fresh rosemary - chopped

Procedure:

Dice shrimp, cilantro, mushrooms, spinach, rosemary, and green onions.

Add all ingredients to a mixing bowl and mix well.

Separate wonton wrappers one at a time, keep them covered with plastic wrap or they will dry out and become brittle. 

Set up a cutting board and  a small finger bowl with cold water for each person making the wontons.

Holding one wonton wrapper, wet 2 adjoining edges of the wrapper  with water using your finger or a small pastry brush.

Place one teaspoon of filling into the center of the wrapper.

Fold wet corner up to line up with its opposite corner.

Press all edges together to seal into a triangle or wet all edges to form a round ball (the type of wontons you create is up to you. I find the triangles are good for deep frying and the round balls are great in soup.

As an appetizer, heat up oil until hot and 375 degrees in a large pot.

Deep fry won tons  until golden brown. Do not over crowd the pot.

Serve hot with sauce of your choice.

Fresh wontons can be placed on parchment paper on a baking sheet to be frozen for use later. 

For Sophia’s Favorite Wonton Soup

Heat up soup stock of your choice. You will need approximately 2 cups of stock per person.

To hot soup stock add diced leeks and small broccoli florets to add to the nutritional content of the soup.. 

Add desired number of won ton dumplings (approximately 5 per person).

Bring up to the boil for 4 – 5 minutes. Serve hot

Season with salt and pepper if desired. This soup is delicious on its own without excess seasoning.

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

Seafood Corn Chowder with Coconut Milk (gluten free)

Recipe Title:  Seafood Corn Chowder with Coconut Milk (gluten free)

 (click here to go directly to my YouTube video of this recipe)  

By: Miriam Borys

Ingredients:

1 pkg. assorted seafood (from frozen & thawed) approximately 1 1/2 cups
2 T  cup olive oil
1 can corn
3 anchovy fillets
1 serrano pepper

1 onion
1 cup carrots (peeled and diced)
1 cup celery
1 cup leeks (washed & diced)
1 sprig rosemary (fresh)
2 garlic cloves
2 tsp potato starch
1 tsp. curry powder
½ cup  white wine
1/2 cup soup stock
1 cup water
1 large potato - peeled & cut into cubes
1 can coconut milk (400ml)

Serve with fresh bread of choice

Dice onion, celery, carrots, leeks, anchovy fillets & garlic. 

Sauté onion, celery, carrots, leeks, anchovy fillets & garlic in oil until just cooked and transparent. 

Add powdered curry and potato starch and continue to sauté to release the curry flavor.

Add white wine, water and stock to deglaze the pan.

Add seafood, potatoes, corn, coconut milk & diced potato and bring to a rapid boil.

Simmer for 20-30 minutes and serve immediately with bread of choice.

Foodsafe note:  always rinse vegetables well before starting to chop

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

Hummus with Artichokes & Basil

Recipe Title:  Hummus with Artichokes & Basil  (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 -8 fresh basil leaves

3 garlic cloves

2 tbsp. lime juice or lemon juice

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

1 cup vegetable stock or water

cracked salt & pepper to taste

Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.

Add all ingredients into the processor except vegetable stock.

Processes until large pieces are gone. Scrape the sides of the processor bowl down.

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.

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

Kale & Ginger Smoothie

Recipe Title: Kale & Ginger Smoothie (click here to go to my YouTube video of this recipe)

Recipe By: Miriam Borys
Ingredient suggestions by Devon Wolfe of Vernon, BC

Servings: 2 large smoothies

Ingredients:

2 cups almond milk or coconut milk

1 tsp. chia seeds

1 banana

1/2 cup frozen blueberries
1/4 cup frozen or fresh fruit of choice

1/2 apple (I use the old apples what have gone soft)

1/2 cup kale - washed first and leaves removed  from stem

1 tbsp. ginger - peeled & in a chunk or grated 

1/4 cup parsley - fresh

1 tsp. turmeric

1/2 tsp. cinnamon

1 tsp. flax seeds - ground

1 tsp. flax oil or omega 3 oil

Pour almond or coconut milk into a blender & add chia seeds to allow the chia seeds to soak for 5-10 minutes. (When you soak the seeds in the milk, they expand and become gelatinous, a property that is suppose to aid digestion and contributes to their low glycemic index)

 Add all remaining ingredients and blend until chunks are liquified.

Pour into 2 large glasses and enjoy.

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

Steamed Mussels with coconut thyme sauce

Recipe Title: Steamed Mussels with coconut thyme sauce

By: Miriam Borys

Servings: 6

Ingredients:

2 lb. Mussels
¼ cup olive oil
2 tbsp.  butter
1 can coconut milk (400ml)
2 cups onions - diced
2 – 4 cloves garlic
½ bunch cilantro - about 2 cups loosely packed
1 serrano pepper - diced
2 tsp. Madras curry
1/4 cup green onions
1 - 2 tsp. thyme - fresh
salt & pepper to taste

Fresh bread of choice

To prepare mussels, wash under cool running water. Tap mussels & if they do not close  DO NOT USE …THROW AWAY. If storing in plastic bag in fridge before cooking do not close the bag as the mussels have to breath.

Debeard the mussels and keep cool (Little brown threads may be sticking out from between the 2 shells. This is the beard. Grasp the beard with a dry cloth and pull it out completely and discard)

Heat a large soup pot over med high heat first. Melt butter and add oil.

Sauté diced onion, serrano pepper & garlic in oil & butter until tender but not too brown.

Add curry & fresh thyme leaves and continue to sauté to release the curry flavor

Add coconut milk and bring to a rapid boil.

Add mussels & cilantro all at once, cover and cook for 4 minutes until scallops open.
Just before serving add green onions and salt & pepper if desired.

Serve immediately.  The mussels & sauce taste great with fresh bread to soak coconut thyme sauce.

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

Marinated Prawn Salad With Fresh Ginger and Avocado

Recipe Title: Marinated Prawn Salad With Fresh Ginger and Avocado

By: Miriam Borys

Servings: 6

Ingredients:

3 avocados

Lemon juice

1 400 g bag Prawns - cooked & peeled  

1 juice of one lemon

¼ cup shallots or red onion - diced brunoise

½ cup fresh cilantro
½ cup celery - diced brunoise

10 grape tomatoes -diced small

2 tablespoon White balsamic vinegar

2 tablespoon Olive oil

2 tablespoon Freshly grated ginger -peeled first

Salt & pepper - dash of each

Dash hot sauce

½ box Arugula & spinach greens

Salad Dressing 

½ cup sour cream

½ cup mayo

¼ cup goats cheese

¼ cup sun dried tomatoes - diced fine

1 tsp. Hot sauce

3 tablespoon white balsamic vinegar

1 tsp. Italian herbs Salt & pepper

To prepare ahead, the prawn salad filling can be made in the morning to be served at dinner time. 

To get a head start I cut the avocado in half and scoop out the half in one piece with a large spoon. I

placed the halves of avocado in a bowl and drizzled with lemon juice. This prevents the avocado from turning brown.

Meanwhile, dice up cooked prawns into smaller

pieces (this helps when serving as the salad stays inside the ½ avocado). You can either buy the cooked prawns or buy them raw and sauté them yourself in butter and olive oil.

Wash celery & dice brunoise.
Wash and chop cilantro.
Dice shallot and tomatoes. Grate peeled ginger.

Add prawns, celery, cilantro, shallot, tomatoes & ginger into a mixing bowl.

Pour olive oil, hot sauce and white balsamic vinegar over prawn mixture. Squeeze lemon juice onto prawn mixture as well and add salt and pepper to taste and store in fridge until meal time.

Wash salad greens. 

To plate this salad place a layer of salad greens onto plate. Place an avocado half (or two) onto greens. Spoon a good portion of the marinated prawn mixture on to the avocado.

Place a dollop of salad dressing onto prawn mixture. 

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