Clear Fish Soup with Greens & Ginger

Recipe Title:  Clear Fish Soup with Greens & Ginger (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 6

Ingredients:

8 cups fish & veggie stock ( or stock of your choice)

2 cups chicken or vegetable broth (from a tetra pack)

1  cup broccoli - diced small

1 1/2 cups spinach - fresh

1 cup peas

½ cup green onions or fresh chives - diced into ½ inch 

pieces

.5 kg talapia fillets (500g or 3 small fillets)

1/4 cup Tamari soy sauce

1 tsp. fish sauce

2 tbsp. ginger - grated

cracked pepper

Procedure:

Make fish & vegetable stock first by adding vegetables and any fish bones to a large pot. Cover vegetables with cold water and bring up to the boil. Reduce heat and cook for another 45 minutes at a high simmer.

Strain stock, and reserve all the liquid to add to a large soup pot.  Add 2 more cups of chicken stock or any stock you have on hand as you will need a minimum of 10 cups of broth/stock for this soup recipe.

Bring 10 cups of stock up to a rapid boil. 

While the stock is heating rinse fresh fish under cold running water first to remove surface pathogens and then cut into large chunks.

Add fish, diced broccoli, spinach, peas, green onion or chives, and grated ginger  to the stock and bring back up to the boil. This takes about 4 minutes. 

Add cracked pepper, a few dashes of fish sauce and the soy sauce.

After it comes back up to the boil, turn heat off and serve immediately as the fish and the vegetables will be perfectly done. Add a dash of soy sauce to each bowl of soup as it is served.

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

Popcorn - how to make great popcorn at home

Recipe Title: Popcorn - how to make great popcorn at home (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Ingredients:

2 tablespoon olive oil

1 tablespoon grape seed oil

½ cup popcorn kernels 

Salt (if desired)

1. Heat medium sized pot on the stove.
2. Add oils and 2 corn kernels only and continue to heat.
3. Once the two kernels have popped add the ½ cup of corn to the hot oil and immediately cover.

Continually move the pot back and forth with the lid on and listen to the popping. When it sounds like 

most of the kernels have popped, carefully remove the lid and 

pour hot popcorn into a large bowl.

Garnish with salt if desired.

This is a great snack to take in the car when commuting or travelling 

on holidays.

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

Creamy Seafood & Mushroom Pasta Casserole, made with a basic Béchamel Sauce.

Recipe Title:  Creamy Seafood & Mushroom Pasta Casserole, made with a basic Béchamel Sauce. (click here to go directly to my YouTube video of this recipe) 

Creamy Seafood & Mushroom Pasta Dish

By: Miriam Borys

Yield: 6 servings

Ingredients:

3 cups dry pasta of choice (in this video I am using Cellentani  Italian Pasta) par boiled, drained & held for later use

2 tablespoons butter

2 tbsp. olive oil

2 cups diced mushrooms ( king oyster, crimini & beech [brown and white] were used for this recipe)

3 anchovy fillets

½ green chilli

1 recipe of béchamel sauce (see recipe below)

1 ¼  cup seafood medley (including 1 tallapia fillet) [I buy a bag of 'seafood medley' from the local Asian grocery store...very convenient & a great price to keep in your freezer]

1 cup parmesan cheese

2 tbsp. chives - fresh for garnish

½ cup flat leaf parsley or cilantro
1/2 cup pasta water if needed

Procedure:

Cook pasta until el dente (just done). Drain (reserving some of the pasta water) and hold.

In a sauté pan melt butter in olive oil.

Chop mushrooms and add to butter mixture to sauté until slightly browned. 

Dice up anchovies & chilli and add to mushrooms.

Sauté for 1 minutes to help infuse the flavours.

Add béchamel sauce and continue to heat until white sauce is hot. Do not overcook at this stage or the bechamel sauce will burn. 

Add ½ of parmesan cheese, seafood medley & flat leaf parsley and continue to cook for 1-2 minutes.

Place cooked pasta to the bottom of a greased casserole dish.

Carefully pour the mushroom seafood cream sauce over the pasta. Add 1/2 cup if of pasta water.

Garnish with the rest of the cheese and chopped chives.

Pre-heat oven to 350 F degrees (175 C).

Bake pasta casserole for 20 - 25 minutes. Serve hot.

cellentani cork-screw Italian pasta

Béchamel Sauce - How to make a  basic white sauce. (click here to go directly to my YouTube video of this recipe) 
Yield: 3 cups 

4 tablespoons butter

4 tablespoons flour ( gluten-free flour would work too)

1 shallot (diced small)

4 cups milk

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

Procedure:

In a pre-heated sauce pan melt better completely.

Sauté shallots until transparent.

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

Add 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.    

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

This is a perfect sauce to pour over steamed potatoes for scalloped potatoes, or for a home-made macaroni & cheese dish (just grate cheese into the sauce and stir until melted), or to garnish poached fish or steamed vegetables. 

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

Béchamel Sauce - How to make a basic white sauce.

Recipe Title:  Béchamel Sauce - How to make a  basic white sauce. (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 cups 

Ingredients:

4 tablespoons butter

4 tablespoons flour ( gluten-free flour would work too)

1 shallot (diced small)

4 cups milk

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

Procedure:

In a pre-heated sauce pan melt better completely.

Saute shallots until transparent.

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

Add 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.    

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

This is a perfect sauce to pour over steamed potaoes for scalloped potatoes, or for a home-made macaroni & cheese dish (just grate cheese into the sauce and stir until melted), or to garnish poached fish or steamed vegetables. 

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

Clear Fish Soup with Greens & Ginger

Recipe Title:  Clear Fish Soup with Greens & Ginger (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 6

Ingredients:

8 cups fish & veggie stock ( or stock of your choice)

2 cups chicken or vegetable broth (from a tetra pack)

1  cup brocolli - diced small

1 1/2 cups spinach - fresh

1 cup peas

.5 kg talapia fillets

1/4 cup Tamari soy sauce

1 tsp. fish sauce

2 tbsp. ginger - grated

cracked pepper

Procedure:

Make fish & vegetable stock first by adding vegetables and any fish bones to a large pot. Cover vegetables with cold water and bring up to the boil. Reduce heat and cook for another 60 minutes at a high simmer.

Strain stock and add to a large soup pot.  Add 2 more cups of chicken stock or any stock you have on hand as 8 cups isn’t enough stock for this recipe.

Bring 10 cups of stock up to a rapid boil. 

While the stock is heating rinse fresh fish under cold running water first and then cut into large chunks.

Add fish, diced brocolli, spinach, peas, and grated ginger  to the stock and bring back up to the boil. This takes about 4 minutes. 

Add cracked pepper, a few dashes of fish sauce and the soy sauce.

After it comes back up to the boil, turn heat off and serve immediately as the fish and the vegetables will be perfectly done.

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

Hummus with Artichokes & Basil

Recipe Title:  Hummus with Artichokes & Basil Feb 24/13 (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 fresh basil leaves

3 garlic cloves

1 tbsp. lime juice

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

1 cup vegetable stock

cracked salt & pepper to taste

1. Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
2. Add all ingredients into the processor except vegetable stock.
3. Processes until large pieces are gone. Scrape the sides of the processor bowl down.
4. 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.
5. 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

fresh basil

Easy to Make Individual Salad with Chilli Dijon Salad Dressing

‘Cooking Uncovered‘  all copy rights perserved  

Recipe Title:  Easy to Make Individual Salad with Chilli Dijon Salad Dressing (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 2 salads 

Ingredients:

1 large tomato

1 cup of bell peppers - your choice (in this 

recipe I use yellow, red and orange bell 

peppers which are so tasty

1/2 cucumber 

4-6 olives - green sicilian

3/4 package (5oz. package) of Herb Blend 

Salad Mix  or lettuce of choice

4 basil leaves  - fresh

Chilli Dijon Dressing:

1/2 cup olive oil

1/4 cup white balsamic or wine vinegar

1/2 red chilli (or more if you like it hotter)

3 drops of hot sauce

1 tsp. dijon mustard

salt & pepper

Wash & dice bell peppers, cucumber & tomatoes of choice. (peeling not necessary if using an english cucumber)

Wash basil leaves and cut chiffonade 

Chop up 4 sicilian green olives. Use 2 olives per salad.

On a dinner plate arrange salad greens of choice. 

Top with diced tomatoes, cucumbers, bell peppers, and fresh basil.

In a bowl measure out the vinegar and olive oil.  

Add the diced hot chillis, salt & pepper, hot sauce and mustard.

Whisk until emulsified.

Spoon dressing over salad and add roasted chicken if desired.  Enjoy!

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

Recipe Title:  Citrus & Herb Roasted Chicken (click here to go directly to my YouTube video of this recipe) 

By: Miriam Borys

Yield: 4 servings

Ingredients:

1  chicken (fresh or thawed from frozen)

fresh herbs of choice - ( rosemary, thyme, oregano & 

parsley)

2 garlic gloves

1 zest & juice of 1 orange

1 lemon zest

1/4 cup olive oil

1 tbsp. salt & pepper

1/2 can beer or no-beer of choice ( I have used Molson’s Excel for 

this recipe)

Procedure:

Thaw chicken in fridge if chicken is frozen. Rinse chicken under cold water. Dry with a paper towel.

Invert the chicken to expose the cavity of the bird (for convenience I have placed the raw chicken in a large measuring cup). Into the cavity place a sprig each of rosemary, thyme, oregano & parsley, the zest of 1 lemon and orange, 4 orange wedges, and 2 cloves of garlic.

Open a can of beer and place the can (half full) onto the beer-can stand used for roasting chicken. Place the beer can & stand in a roasting dish.

Turn the bird and place the cavity (with the herbs & citrus) onto the beer can. Push down so that the bird does not fall off.

Coat the outside of the chicken with olive oil, salt & pepper. Add more herbs to the outside of the chicken if desired.

Pre-heat the oven to 400 degrees F (200 C)

If roasting garlic as well, cut just the top off the garlic and place in the bottom of the roasting pan. Drizzle olive oil onto garlic bulb (wrap in foil if you do not want really dark roasted garlic).

Place roasting dish with oiled chicken into the oven and set the timer for 1 hour & 15 minutes. After 45 minutes at 400 degrees, turn the oven down to 350 (177 C) degrees to complete the roasting time.

At the 75 minute time or when the chicken is at an internal temperature of 170 and the juices are running clear, remove the roasting dish from the oven (very carefully) and allow the chicken to rest for 5 minutes.

Lift the chicken off the beer can with a set of tongs being very careful not to scald yourself with the hot beer that is left inside the can.

Allow to rest on a platter for 5 minutes more and then carve the chicken.

Serve with a tossed salad (on this blog). Today I served this delicious chicken with an additional treat....some tasty coconut steamed dumplings (this recipe will be posted shortly) that borrowed from the great Chef Jamie Oliver. I have adapted this recipe into these delicious buns... very different and a real treat.

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