Anchovy & Prawn Fried Rice with leftover Uncle Ben’s Perfection Long Grain Rice

Recipe Title:  Anchovy & Prawn Fried Rice with leftover Uncle Ben’s Perfection Long Grain Rice (click here to go directly to my YouTube video of this recipe)

By: Miriam Borys

Ingredients:

2 cups cooked Uncle Ben’s Perfection Rice
 (leftover rice works perfectly for this recipe
or when making dinner double the amount of
rice to cook to ensure you have leftovers for the next day)

3 tablespoon grape seed oil
3 cloves garlic
1 red onion diced
½ cup Zucchini
1 can anchovies
1 Serrano pepper - diced small
1 cup celery - diced
1 handful fresh spinach
½ tsp rosemary - fresh
½ cup fresh tomatoes

3 green onions (scallions) - diced
1 cup cilantro - diced
1-2 cups raw prawns, cleaned and deveined 

Salt & pepper to taste

Sauté onions, garlic, anchovy, and celery in a hot sauté pan on medium high heat.
Add zucchini, serrano pepper, rosemary and continue to stir for a few minutes. 
Add cooked rice and mix rice in until all is well combined and hot. This takes approximately 5 minutes.
Lastly, add spinach, prawns, cilantro, and green onions. Stir well until all combined and cook only until prawns are just pink.
Serve immediately and this also keeps well in the fridge as a leftover for lunches.

Chicken Rice Soup for Kids with Uncle Ben's Wholegrain Rice

Recipe Title: Chicken Rice Soup for Kids with Uncle Ben's Wholegrain Rice (click here to go to my YouTube video of this recipe) 

By: Miriam Borys

Yield:  6 - 8 servings

Ingredients:

2 tablespoons olive oil
2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup carrots - diced
1 cup celery - diced
½ cup zucchini - diced

½ cup Uncle Ben’s Wholegrain Brown Rice
2-3 cups  soup stock (broth) of choice. I am using chicken stock for this recipe

2-3 cups water ( if you like a thicker soup the 2 cups of water is enough but if it is too thick add more water)

Heat a soup pot over medium and add olive oil.
Sauté vegetables until onions are transparent.
Add rice and liquids and bring the soup up to the boil. Immediately reduce the heat and simmer for 20 - 30 minutes until the rice is cooked and the vegetables are just done but not overcooked.
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

Italian Sausage & Veggies with Uncle Ben's Long Grain Rice (perfection for kids)

Recipe Title: Italian Sausage & Veggies with Uncle Ben's Long Grain Rice (perfection for kids - please click here to go directly to my YouTube channel)

Note:  this dish can be converted to a vegetarian dish by omitting the sausages and adding tofu or more vegetables.

By: Miriam Borys

Yield:  6  servings

Ingredients:

3 potatoes
1 ½ onions - small
3-4 carrots
1 cup zucchini
1 cup Uncle Ben’s Long Grain Perfection Rice
2 cups water
1 can tomato soup
1 can diced tomatoes
7 or more Italian sausage (I used mild for the kids but hot sausage works well too) If your family or friends desire more meat add 2 sausages per person as they always want more.

Wash all vegetables, but do not peel if the vegetables are fresh from the garden or your local market garden. In winter I find the carrots have to be peeled.
Using a sharp knife or a mandoline* slices all vegetables into dics.

 Start the layering: potatoes (salt and pepper these if desired), onions, carrots, zucchini.
Add rice, tomato soup and diced tomatoes.
Add water and sausages at the top.
Cover and bake for 1 ½ hours at 350 F (176 C) in the center of the oven.
Remove and serve hot.  This dish tastes delicious as a leftover and great for lunches.

*A mandoline is a cooking utensil used for slicing and for cutting; with suitable attachments for dicing, julienne, and slices for scalloped potatoes

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

West Coast Jambalaya with Uncle Ben's Basmati Rice

Recipe Title:  West Coast Jambalaya with Uncle Ben's Basmati Rice ( please click here to go directly to my YouTube video)

By: Miriam Borys

Yield:  6 - 8 servings

Ingredients:

2 tablespoon olive oil
1 cup chicken thighs - cut into chunks
3 hot italian sausages
1 cup celery
1 onion
1 can anchovy fillets with oil
3 garlic cloves - diced
1 Serrano pepper - diced small
1 cup bell peppers - red and yellow
1 large tomato - large chunks
1 cup Uncle Ben’s Basmati Rice
1 can diced tomatoes (28 oz.)
2 cups chicken stock
¼ teaspoon smoked paprika
2 tsp. Cajun seasoning
¼ teaspoon roasted coriander
Dash hot sauce
Salt & pepper to taste

Save the following for the very end:
3 green onions - diced
1 cup prawns (peeled & deveined) optional but so tasty
1 Cilantro ( I used one bunch)

In a large dutch oven (this dish requires only one dish) heat pan first. Add oil, chicken and sausage and cook until ½ cooked.
Add celery, onions, anchovies, garlic, peppers and seasonings. Sauté until onions are transparent.
Add the remaining ingredients and cook until rice is tender. This takes approximately 15 minutes.
Add prawns, green onions & cilantro and cook for 2 minutes more. Serve hot.

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

ingredients for Jambalaya

at the start of the cooking session

finished product after cilantro, prawns & green onions

Uncle Ben's Wholegrain Corn & Tomato Rice Salad

Recipe Title: Uncle Ben's Wholegrain Corn & Tomato Rice Salad 

(click on this link to go to my YouTube video)

By: Miriam Borys

Recipe Title: Uncle Ben's Wholegrain Corn & Tomato Rice Salad 

By: Miriam Borys

Yield:  6 - 8 servings

Ingredients:

Rice Pilaf

2 tablespoon olive oil
2 tablespoon butter
1 onion - diced
1 cup carrots - diced
1 cup celery - diced
1 cup Uncle Ben’s Wholegrain Brown Rice
2 cups vegetable stock

Melt butter in olive oil and saute vegetables until onions are transparent.

Add rice and stir to coat the rice with the butter and oil (approximately 2 minutes)

Add stock and cook as per directions on the box. 

Salad

1 cup Rice Pilaf recipe (as per above)
1 cup red bell pepper - diced
1 cup zucchini - diced

1 large tomato - diced
1 cob of corn - cooked, cooled and the corn removed with a knife.
3 tablespoon picked ginger
1 serrano pepper
1 cup cilantro
2 key limes - juiced
3 tablespoon olive oil
3 tablespoon white balsamic vinegar
Salt & pepper to taste

Add cooled rice pilaf to a large mixing bowl.
Add diced peppers, zucchini and corn.
Squeeze limes into salad. Add picked ginger and salt and pepper to taste.
Add extra virgin olive oil and white balsamic vinegar.

Stir well and serve chilled.  Holds well in cooler for the next day.

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

rice  mixed in with butter, olive oil and mirepoix 

Peanut Butter Cookies...The Best Ever

Peanut Butter Cookies - The Best Ever!

Adapted recipe by:  Miriam Borys Busby

(Original recipe adapted from a small cookbook bought 

years ago from a baking workshop ‘Breakfast at Jane’s’)

Yield: lots and lots depending on size of scoop...approximately 48 cookies 

(this recipe can be halved to make 2 ½ dozen small cookies)

2 cups vegetable shortening

2 ¼ cups peanut butter

2 cups white granulated sugar

2 cups golden yellow sugar

3 eggs

2 tsp. Baking powder

IQF cookies 

3 tsp. Baking soda

¾ tsp. Salt

5 cups flour

Options:  ½ cup small chopped peanuts

Cream shortening, peanut butter and sugars until light and creamy.

Add eggs and beat well until well combined.

In a mixing bowl combine baking powder & soda, flour and salt. Stir well.

Add dry to egg mixture. Mix all until well combined. 

Scoop dough into desired size scoops and place on a parchment lined baking sheet. Place 3 tbsp. white or brown sugar on a small plate. Use a fork, press fork into sugar and then make a fork impression on each cookie. If the fork sticks to the cookie dough, press the fork into more sugar.

If you choose to freeze the cookie dough, repeat the procedure above. Line up the cookies on the tray next to each other to conserve space. Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage, transportation and baking.

.

Preheat oven to 375 °. Bake for 14 - 16 minutes.

Cool before serving.

Hummus With Green Olives & Artichoke Hearts

Hummus With Green Olives & Artichoke Hearts

 

Ingredients:

1 can chick peas (well rinsed under cold water & drained) 540ml

1/4 cup Olive oil plus maybe an extra 1/8 cup depending on how smooth you want the hummus to be.

2 tbsp. Tahini 

8 artichoke hearts quarters  (about 1 cup of marinated artichokes)

6 green olives - green olives sold pitted and stuffed with pimento (most often sold in jars) are Manzanilla olives

3 garlic cloves

1 tbsp. lime juice

1 tbsp. lemon juice

1/4 cup spring onions (green onions) I used fresh spring onions out of a garden in Kelowna..  absolutely delicious

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 food processor.
3. Processes until large chunks are gone. Scrape the sides of the processor bowl down. Taste and adjust the seasoning by adding salt and cracked pepper.
4. Continue to process until the hummus is at the desired consistency. This hummus has a very creamy consistency. Store in the fridge for later use.

Broccoli Salad

Recipe Title:  Broccoli Salad

By: Miriam Borys adapted from Susan Fedor’s original recipe

Serves: 10

8 cups broccoli flowerets

2-3 cups red grapes cut in half (or 1 cup raisins)

1 cup green grapes

¼ cup diced red onions or green onion

¾  cup mayonnaise

¾  cup sour cream 

1 tablespoon white balsamic vinegar

2 tablespoon honey

Wash & cut up broccoli into small flowerets. Save the stalks for soup for later use.

Toss vegetables together in a large bowl and add dressing. Mix well and allow to sit overnight if possible, it is usually better the second day.  

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