Carrot Cake with Almond Milk & Chia seeds

Recipe Title:  Carrot Cake with Almond Milk & Chia seeds (please click on this link to go to my YouTube video of this recipe)

This cake is a little bit different in that it has no dairy, it uses less sugar than most cakes and adds the nutritional advantage with the Chia seeds.

By: Miriam Borys

Servings: 1  X 9 inch round cake  (or 3 round 9 inch pans for a triple layer cake)

Ingredients:

2 cups all-purpose flour

3 tsp. cinnamon

1/8 tsp. nutmeg

2 tsp. baking soda

½ tsp. salt

4 eggs (small)

1 cup white sugar

2 tbsp. vanilla

2 tbsp. lemon juice

1 cup almond milk (normal milk can be used if almond milk is not available)

1 tbsp. chia seeds

½ cup olive oil

2 ½ cup grated carrots (loosely packed)

½ cup crushed pineapple (drained)

In a measuring cup measure 1 cup of almond milk. Add chia seeds to almond milk to hydrate. Do this approximately 15 minutes before you start mixing the cake so that the seeds soak up some of the almond milk (hydrate).

After seeds have hydrated add 2 tbsp. lemon juice to the almond milk to make the milk sour. Hold for later.

Line a 9 inch spring-form pan with parchment paper (for a double layer cake) or line 3 X 9 inch round cake pans (for a triple layer cake). Spray all sides of the cake pans first and place parchment onto the greased surface.

Sift together into a bowl the flour, sugar, baking soda, cinnamon, nutmeg and salt.

In the mixer or by hand beat eggs with sugar and then add oil, almond milk, and vanilla. Beat until smooth.

Add dry ingredients to the wet and mix on low speed until blended. Remove from the mixer and by hand fold in carrots and drained pineapple. Mix so that all the shredded carrot is coated with cake batter. Do not over mix.

Pour batter into cake pan(s). If baking in one spring-form pan bake at 350° for 40 – 45 minutes. The baking time will be reduced to about 30 minutes if baking in 3 cake pans.

Cool on wire rack. Ice with a Cinnamon Cream Cheese icing (see below).

Cinnamon Cream Cheese Icing (makes enough to ice a double or triple layer cake)
16 oz. (2 pkg.) cream cheese
4 oz. butter
4 cups icing (sifted)
1 tsp. vanilla
½ tsp. cinnamon

It is reported that Chia seeds have a high nutritional value when added to recipes, it is high in dietary fiber and Omega-3 fatty acids

Savory Beef Stew in a Pumpkin for Halloween

Recipe Title:  Savory Beef Stew in a Pumpkin for Halloween (clickhere to go directly to my YouTube video of this recipe)

By: Miriam Borys

Servings: 4

Ingredients:

1 T coconut oil
6 T olive oil
1 steak (2 cups beef cubes) or approximately

 375 g cross rib steak (but any steak or beef chunks would do)
 1 large onion
2 large garlic cloves
2 tsp. Rosemary
2 tsp. Sage
Salt & pepper
½ cup flour
1 cup red wine
900 ml beef broth or water if stock not available
2 carrots (peeled) – large chunks
1 – 2 cups turnip (peeled) – large chunks
1 ½ potatoes
2 hot peppers diced (no seeds)  or 1-2 tbsp.  hot sauce
1  c fresh pumpkin pulp –large chunks
1 tomato – large chunks
½  cup Barley
4 Bay leaves

Cut up steak or beef roast into large chunks.
In a sauté pan melt coconut oil and add olive oil and heat up oil to medium heat.
Add beef chunks and brown meat until all sides are brown. Add onions, garlic, sage, rosemary, pepper, hot peppers (optional but delicious) and continue to sauté with the onions and beef.
When onions are semi-transparent add flour and continue to cook on low heat for 1 minute until all flour is gone.
Deglaze the pan with 1 cup of red wine. Stir until all the brown bits are off the bottom of the pan.
Add stock and prepared vegetable chunks to the pot and continue to cook for approximately 50 minutes. Add barley after 30 minutes of cooking and stir well. Stew is ready to pour into the pumpkin when the vegetables are just tender.
Open up your fresh pumpkin and remove all the seeds and membrane (the stringy parts).
Cut out a steam hole in to the lid of the pumpkin and save the lid.
When the stew is 90% cooked and barley is tender ladle stew into the empty cavity of a pumpkin. Place onto a foil lined baking sheet and place into a 350 degree oven and bake for approximately 45 to 60 minutes.
Serve this delicious stew right from the pumpkin.

If you have vegetarians in the house you can make this stew without the beef to start with and take out 1 or 2 portions and cook in a separate casserole dish. Then brown the beef in a separate pot and add to the remaining stew and cook in another casserole dish until vegetables are tender. Don’t forget to add the barley to both versions of this stew ½ way through the cooking process.

Choux Pastry into Chocolate Éclairs or Cream Puffs

Recipe Title:  Choux Pastry into Chocolate Éclairs or CreamPuffs (click her to go to my YouTube video of this recipe)

By: Miriam Borys

This is a classic choux pastry recipe found in most baking cookbooks and one I have used at school for years.

¼ cup butter
½ cup water
½ cup flour
1 tsp. sugar
¼ tsp. salt
2 large eggs (or 3 small eggs)

In a heavy pot on medium heat on the stove melt butter and add water. Bring to a boil. Measure flour, sugar and salt in a separate bowl. Hold until water is boiled. Once water and butter come to a boil add flour mixture all at once and stir quickly with a wooden spoon. Stir over low heat until dough forms into a ball of soft dough. Keep stirring for 1 minute until the dough dries up.

Pour hot dough into a mixer and beat with a paddle until it cools down the dough. This takes about 2 minutes.

Add eggs and beat with paddle again until dough comes together into a shiny, smooth dough. (the dough will break apart first before it comes together into a perfect choux paste).

Spoon or pipe onto a parchment lined baking sheet and bake at 375° for 15 minutes. Reduce the heat to 325° and bake for another 30 minutes. Remove from the oven and allow to sit at room temperature until cold.

To serve, slit open the éclairs or cream puffs with a sharp knife. Use whipped whip cream to fill the center. Dip the ends in melted chocolate or drizzle chocolate over the dessert. Dust with powdered icing sugar to serve.

Cream puff can be made the day before and stored at room temperature in a dry place.

Options: make a savory filling with shrimp or crab and fill with a seafood filling instead.

Whip Cream Filling
½ cup whipping cream
2 Tbsp. butter cream paste

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 Butter cream paste: 1 cup shifted icing sugar, 1 tbsp. vanilla, ¼ cup soft butter – stir all by hand until a smooth thick paste. Keep refrigerated until needed for whip cream.

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