Creamy Chicken Corn Chowder

Recipe Title: Creamy Chicken Corn Chowder (click here to go to my YouTube video of this recipe)

This recipe is so easy to make….the majority of the ingredients are in ‘ones’ - 1 cup of almost everything gets this recipe done.

 I would like to dedicate this recipe to Dieter, a fellow teacher, who like all teachers spend their entire working lives dedicated to the children of the next generation…

By: Miriam Borys

Servings:  5-6 

Ingredients:

2 tablespoon olive oil
2 tablespoon butter
1 cup onion - diced
1 cup celery - diced
1 cup red bell pepper - diced ( if bell peppers cannot be used, carrots are a good substitute)

1 cup chicken thighs - diced into small chunks  OR
1 cup chicken breast  (use the chicken meat of choice… it will all taste delicious)
1-2 tsp. smoked paprika
1/4 cup potato starch
1 large white  potato - not peeled and diced into large chunks
1 can kernel corn (12 oz./341 ml can) this corn makes the soup sweet according to my dear husband Carl..  If you are not a corn fan, cut back on the corn and add half of this amount…  it will still taste awesome
1 400 ml can coconut milk  or 400ml of regular milk
4 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

salt & pepper to taste

Heat a large soup pot over medium and add olive oil and butter.
Sauté vegetables and chicken together until onions are transparent.
Add paprika and salt & pepper.
Add potato starch to thicken the chowder. If gluten is not an issue you can use 1/4 cup of all purpose flour instead of potato starch.
Add coconut milk, corn and diced potatoes.
Add soup stock (veggie or chicken).

Stir well and leave on the medium high heat to bring up to the boil.

Once boiled, stir and immediately reduce the heat and simmer for 15- 20 minutes until the potato is cooked. 

Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 

http://www.youtube.com/user/mlborys?feature=mhee
Website: www.miriamborys.com

Clam Chowder with bacon

Clam Chowder with bacon (click here to go to my YouTube video)

By: Miriam Borys

Servings: 4

Ingredients:

By: Miriam Borys

Servings: 4 

Time:  40 minutes start to finish

Ingredients:

1 onion – diced

2 stalks celery (about 1 cup)
1 cup bacon - diced

2 carrots - peeled and diced

1 can baby clams  (142g)  (56 g = ¼ cup)

4 cups vegetable, fish or chicken  broth

1 cup white wine

1 white potatoe – diced (no need to peel new potatoes)

1/4 cup flour

Salt & pepper

Dice onions and celery. I use my mandoline to speed up the prep process but a mandoline is not necessary.

Peel carrots & dice.

Dice up bacon, use approximately 1/4 lb. of bacon to make one cup.

Saute bacon in a soup pot.  Add onions and celery and continue to saute until onions are transparent.

Add flour (use as a thickening agent) and continue to cook.

Deglaze with white wine.

Add carrots and potatoes.

Add chicken stock (or fish or vegetable).

Season with salt and pepper.

Bring up to the boil and continue to simmer for approximately 20 minutes until potato chunks are tender.

Serve immediately.

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

Chicken Corn Chowder Soup

Recipe Title: Chicken Corn Chowder Soup (click here to go to my YouTube video)

By: Miriam Borys

 Servings:  4 

Ingredients:

1 tablespoon olive oil
1 1/2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup celery - diced
3/4 cup red bell pepper - diced
1 tsp. hot jalapeño pepper (add more if desired)
1 large potato - if using russet peel potato first
1 can kernel corn (12 oz. can)
1 tbsp. italian seasoning

4 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

salt & pepper to taste

Heat a soup pot over medium and add olive oil.
Sauté vegetables and chicken together until onions are transparent.
Add miso paste, corn, potato, and chicken stock. Season and bring to the boil. 

Immediately reduce the heat and simmer for 20 minutes until the potato is tender. 

Serve hot with fresh bread or your families favourites crackers.

Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: 

http://www.youtube.com/user/mlborys?feature=mhee
Website: www.miriamborys.com

Yorkshire Puddings for 2 on Mother’s Day

Yorkshire Puddings for Mother’s Day

Recipe adapted by: Miriam Borys, but the original recipe is from my Mom, Eileen Little. 

Eileen is from Yorkshire England and arrived in Canada as a war bride with not a lot but a trunk full of clothes and her mother’s (my Grandma Annie's) amazing recipe for Yorkshire Puddings.  Happy Mother’s Day Mom and all of you who were inspired by the Mom’s of our world.

Yield: 12 ( this recipe doubles very well and when my kids are home we usually double this to get 24 and all the Yorkshires disappear every time)

3 eggs

3/4 cup all-purpose flour

1 cup milk

1 tsp. salt

This mixture works best if made 2 hours ahead and left on counter until it is time to bake in the oven.

In a bowl beat eggs with a whisk to start Yorkshire pudding batter.

Add milk and whisk until well mixed.

Reserve half of this liquid in a second measuring cup or bowl.

Add salt to flour. Whisk together.

Add flour mixture to first half of milk/egg mixture. Whisk until smooth. 

Pour reserved half of the milk mixture back to first half now containing the flour.

Whisk until semi smooth.

Hold on counter to rest until ready to bake puddings.

To bake Yorkshire Puddings:

Pre heat oven to 400° F (205°  C).

Spoon 1/2 teaspoon of oil into each muffin cup in muffin tins.

Heat muffin pans (with oil) in a preheated 400° oven until smoking hot (approximately 10 minutes)

Quickly add 2 Tbsp. ice-cold tap water into Yorkshire pudding batter. Stir well.

Remove one muffin pan at a time from the oven and pour batter into muffin cups up to ¾ full.

Bake for 35 -40  minutes until puddings are light golden brown and are large and light and fluffy. 

Warning: the puddings will collapse if taking out early before the structure of the pudding is baked.

Remove from the oven and serve hot.

Our favourite meal is mashed potatoes, vegetables, gravy with or without a protein.

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

these are my Yorkshire pudding tins and they are used for only Yorkshire puddings

the puddings 3/4 of the way through the baking process

Easy, Quick & the Best Curry Scalloped Potatoes

Recipe Title: Easy, Quick & the Best Curry Scalloped Potatoes 

By: Miriam Borys

Servings: 8

Ingredients:

2 onions

6 yukon gold potatoes (medium large size) or use new white potatoes
1 béchamel sauce with curry (see recipe below)

Make béchamel sauce. This sauce can be made a day ahead if necessary but store in fridge until needed.
Peel and slice onions so they are ready to steam with potatoes.

Don’t peel potatoes. Wash under cold water and remove nasty bits.

Cut potatoes into thick slices and steam for 5 minutes with the onions. I did this in two batches as my steamer is small.

Grease a casserole dish first. Add 1/8 cup of butter to the bottom of the casserole dish and allow to melt.

Add cut, steamed potatoes & onions.

Sprinkle with salt and pepper.

Cover with heated up béchamel curry sauce.

Cook in a 350 degree oven (175C) for 50 minutes. Serve hot.

These untraditional scalloped potatoes go very well with ham and steamed green vegetables.

Recipe Title:  Béchamel Sauce - How to make a  basic white sauce. (click here https://www.youtube.com/watch?v=RI7rLbb4WRg

 to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 cups 

Ingredients:

4 tablespoons butter

4 tablespoons flour

5 cups milk

Salt & pepper to taste  (approx.. ½ teaspoon each)

1 tablespoon curry powder

Procedure:

In a pre-heated sauce pan melt better completely.

Add flour to make a roux & cook for 2 minutes to cook the flour.

Add curry, stir in and cook for 1 minutes then add the milk and whisk while milk heats up.

This sauce takes about 10 minutes to come up to the boil.

Reduce the heat and continue to cook while whisking to prevent burning and lumping.    

If a smoother sauce is desired, strain through a wire mess strainer. 

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

Lentil Hummus with Artichokes, Cilantro & Serrano pepper

Recipe Title:  Lentil Hummus with Artichokes, Cilantro & Serrano pepper
Please check out Canadian Lentils on Facebook

By: Miriam Borys

Ingredients:

1 can lentils  (540ml) well drained & rinsed
3 large garlic gloves
1 cup cilantro
1 cup artichoke hearts
Cracked pepper & salt
2 T tahini (sesame paste)
¼ cup olive oil
1/8 cup lemon juice
1 serrano pepper
1 chunk fresh ginger (optional but very delicious)

Prep: 

Drain lentils and  rinse well under cold water in a sieve and drain well.

Core the serrano pepper to remove the seeds, cut into large chunks. Peel fresh ginger and cut the piece into chunks.

Add all ingredients into the processor.

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

Continue to process until the hummus is as smooth as you choose it to be.

Serve with fresh vegetable sticks & crackers.

Store in the fridge if not serving immediately.

Lentil & Pork Slow Cooker Stew

Recipe Title: Lentil & Pork Slow Cooker Stew (please click here to go to my video featuring this great lentil recipe)
Also...you can also see this and many more lentil recipes (please click here) on the Canadian Lentil Facebook page.

By: Miriam Borys 

Servings: 4-6

Ingredients:

1 small pork roast (1 lb. cut into cubes - about 2 cups of cubes)
1/8 cup olive oil
1 cup white wine

1 can lentils (540ml) drained & rinsed
1 large onion
1 large potato (cut into large chunks - no need to peel if using new potatoes)
1 large leek (cleaned & diced into large chunks)
1 can diced tomatoes with the juice
3 tsp. fresh rosemary
1 tsp. salt
1 tsp. pepper
1 tbsp. hot sauce
1 tbsp. potato starch
1/2 cup water

Sauté pork chunks in oil in a skillet with onions. Deglaze with 1 cup of white wine.

Transfer sautéed pork & onions with wine deglaze to the slow cooker.

Add lentils, potato chunks, leeks, diced tomatoes, herbs and spices.

Turn slow cooker to medium high and with the lid securely on allow the lentil stew to cook all day. When I arrive home a delicious aromatic lentil stew is ready to be thickened and served.

To thicken the stew add potato starch to the water and stir until no lumps. Add potato starch liquid to the stew stir and allow to cook for 1 more hour.

I usually sauté the meat and onions and prep the vegetables the night before so that all I have to do is add everything to the slow cooker.

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

Joanne’s Cinnamon Buns from Clifton, Virginia

Recipe Title: Joanne’s Cinnamon Buns  from Clifton, Virginia

Recipe By: Joanne Lustre

Presented by: Miriam Borys

Servings: 20 cinnamon buns

Ingredients: 

Mix this filling ahead of time or allow the butter to soften on the counter enough so that is spreadable.

3/4 lb. butter

4 c golden yellow sugar

¼ c cinnamon

Combine in a stand mixer and beat until light and fluffy. Set aside at room temperature. Prepare this ahead of time and store in cooler if no needed. 

In the stand mixer bowl or in a large mixing bowl add:

1/2 cup water

1 tbsp yeast

1 tsp. sugar

Allow to sit for 5-10 minutes for the yeast to ferment.

While yeast is fermenting add the  following in another bowl:

2 eggs

1 tsp. salt

1/2 cup sugar

1/2 cup shortening

3 cups warm water

3 cups flour  (all purpose)

With the dough hook attachment add 7+ cups of flour more.

Allow to knead for 5 minutes.

FIRST RISE:

Turn out into a well greased bowl and proof in a warm place until double the size.

FORM INTO BUNS & SECOND RISE:

Remove from the bowl and cut the dough in half.

Roll out one half of the dough into a rectangle (approximately 20in. X 10).

Cover rolled out dough with half of the cinnamon/sugar mixture.

Roll up into a tight jelly roll and cut into 8 equal size buns.

Place into a greased baking dish and proof for the second time until doubled in size.

Preheat oven 350 degrees for 35 minutes until light golden brown.

Glaze is desired.

Serve hot or cold.

Optional: Glaze for drizzling:

½ c icing sugar

1 Tbsp. warm water

Put above in a small bowl or measuring cup and whisk by hand until smooth. Set aside.

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

roll out the dough to desired length until thin

spread on filling or cover with soft butter, brown sugar & cinnamon

roll up the dough

cut into equal size pieces with a sharp knife