Wedding Pies....Peach, Saskatoon & Blueberry...all for Mari and Phil

I have now made 24 pies for Mari & Phil's wedding on the 8th of September. Flour everywhere! Thanks to Gary and Devon for lending there home for the pie making.

Blueberry bliss

Roddy and Tony L. from Lone Butte picked all the Saskatoons for the wedding pies 

Thanks to my great friend Devon for sticking with me for the marathon pie making

butter in the Saskatoon pies...everything is better with butter

it's a mess but someone has to do it!

fresh peach pies

Easy Bone Broth

Here is a perfect recipe for home made bone broth.  Very easy especially if you have a large crock pot.

3 L  cold water
1 kg.  beef bones
1 large onion
vegetables of choice - any vegetables in your fridge that you can spare for this broth.
Bring up to a boil, reduce the heat and simmer for 4-5 hours.
Do not stir and do not cover or the impurities will be mixed into your broth.

Please click here to go to the youtube video of this recipe 

Enjoy!
Miriam

more delicious perogies at DJ.s in Vernon

Check off the list...another perogie fix in Vernon.. Delicious as always at D J's Perogie Kitchen!

Beautiful Florence

In Florence for 2 days with new friends Summer from Dallas, David & El from Florence.  What an amazing time hosted by two very lovely people.  At the Phamaria di Santa Maria Novella we spent time looking at the amazing original Fresco's. Awestruck !

Easy-Peasy Almond Butter & Cilantro Hummus

Recipe created by: Miriam Borys Busby

Ingredients:

2  x  540 ml can chick peas – well rinsed under cold water

⅓ cup olive oil
2 tablespoon apple cider vinegar
1/2 shallot  (approx. 3 tbsp.)
1/2 - 3/4  cup vegetable stock ( or water) liquid is used to thin the hummus to the desired consistency

3 tablespoon almond butter
1 cup cilantro with stems

1 large serranno pepper (fresh) if you like more heat in the hummus, feel free to add more pepper

Cracked pepper & salt to taste 

1. Drain chick peas well. Rinse under cold water in a wire mesh sieve and drain well.
2. Add all ingredients into the food processor. To help in the processing cut up pepper into chunks first.
3. Process until large pieces are gone. Scrape the sides of the processor bowl down.
4. Continue to process while adding vegetable stock or water  until the hummus is at the desired consistency. This stage is up to you and your personal taste so add more liquid if you don’t want the hummus too thick.
5. Store in the fridge until needed. Goes very well with crackers or a  fresh vegetable tray.
   
   
   
   
   
   
   

You know what they say?...If you can't sleep....bake!

Oatmeal Coconut Chocolate Chip Cookies (click here to go directly to my YouTube video of this recipe) 

By: Chef Miriam Borys

Yield:  3 dozen small cookies

Ingredients:

¼ lb. Butter (½ cup)
½ cup brown sugar
½ cup white sugar
1 cup all-purpose flour ( or ½ cup a p flour & ½ cup wholewheat flour)
1 large egg
1 tsp. Vanilla
1 cup  large oat flakes (not instant) (can be baked for 7-8 minutes at 350 and let cool first)
½ cup coconut flakes
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2  tsp. Salt
1 cup of chocolate chips or more (I use 1/2 dark and 1/2 milk chocolate chips)

In a mixer or by hand cream room temperature butter and sugars together. Add the egg and and vanilla and continue to mix.

1. Add all the dry ingredients and mix with a wooden spoon until it forms cookie dough
2. Add chocolate chips of choice.
3. Scoop to bake or roll in parchment paper to freeze for later use.
4. Bake cookies at 350° for 15 minutes 

cream the sugars

yummy....fresh baked cookies

Remembering Carl on April 1st

Carl would have been 74 years young today and if you click on this link I have an older video of us making pasta together at our house on Doran.  Such great memories! The second video (click here) is Carl and I finishing up and cooking the ravioli in a pesto sauce. Carl was always such a good sport in any of our kitchens and I am so grateful for him.