Canadian Dishes

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Tuesday, 5 July 2016

The best Perogies in BC - D J's Perogie Kitchen

How about fried onion & butter too
 D J's Perogie Kitchen 
Fresh Blueberry Pie
Address: 4409 29th St, Vernon, BC V1T 5B8


It is worth the trip to Vernon BC just to taste Jackie's delicious Perogies.  My favorite...cottage cheese & potato. But she makes so many more flavours. Jackie also makes all the cabbage rolls, pies and bread in house. The only problem you will have is deciding what to eat because the selection is amazing. Great job Jackie!



New Menu's...great prices









Thursday, 30 June 2016

Rib Steak Stew stuffed in Yorkshire Puddings

By: Miriam Borys Busby

Yield:  6 servings








Ingredients:


1 kg. rib steak (or stew beef of your choice) approximately 2 cups when diced
1/4 cup flour
3 tbsp. oil
1 onion
3 small carrots
1 cup celery - diced
1 small zucchini
2 small potatoes
2 tbsp. chili paste
3 tomatoes ( I used the over ripe ones)
1/2 cup red wine
2 cups soup stock (beef or chicken)

Coat the cut up steak in flour and salt & pepper.
Add oil to the pan and heat.  Add flour coated beef and saute until starting to brown. 
Add onion and cook until onion is slightly cooked.
Add remaining vegetables. Stir well and add stock. Bring to a boil and turn heat down and continue to simmer for 30 minutes with the lid on the pot.
Remove the lid and cook for 15 more minutes and the stew will thicken up slightly.
Meanwhile make Yorkshire puddings and when the Yorkshires are baked ladle stew into the centre of the Yorkshire pudding.
Delicious.


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


For a video on Yorkshire Puddings How To please follow this link to my YouTube video. And for a complete recipe please go to my blog Cooking Uncovered for a detailed recipe.

Friday, 24 June 2016

Red Curry Molasses Baked Beans


By: Miriam Borys Busby


Serves:  10 people

Ingredients:
2 tbsp. coconut oil
1/2 onion
1/2 zucchini 
1 cup diced celery
4 cloves garlic
1-2 tbsp. red curry paste
1/2 cup molasses
1/4 cup ketchup
2 cans beans in tomato sauce 
1 can black beans (14 oz.)
1 can bean medley (14 oz.)
1 can chick peas & flava bean mix
salt & pepper

Cut up all the vegetables into small diced.
Melt coconut oil in a large pot. Sauté vegetables until tender.
Add curry paste and stir. Add molasses and ketchup.
Add the beans in tomato sauce to the cooked vegetables. Don’t drain these beans.
Drain and rinse the other 3 types of beans (black, medley, chick pea and flava) and add beans to the pot. Discard the liquid from these beans.
Cook on medium heat and then simmer for 1/2 hour. 







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

Saturday, 16 April 2016

Gruyere and Ham Quiche for Dinner


By: Miriam Borys Busby

Yield:  4 - 6 servings


Ingredients: 

8 eggs
1 cup spinach - rinsed 
3 slices ham 
1 cup half & half cream
1/2 cup Gruyere cheese - cut into small chunks
1/8 cup grated parmesan cheese
1 green onion  
1 tsp. seasoning of your choice
( I used garlic ‘Dash’)
salt & pepper to taste


Prep for pastry:
Make your pastry ahead of time and store in the fridge. For an easy dinner I make up my pie shell the day before and keep it in the fridge, covered, until 40 minutes before meal time. Click on this link to go to my pastry recipe.

Egg Filling Prep:
This egg filling can be made up ahead of time as well and stored in the fridge.  The quiche takes approximately 40 minutes to bake and this time can used to make a fresh  green salad to go with.

Add eggs into a large bowl. Whisk together well with the cream, salt & pepper.  Grate parmesan cheese, add to eggs. Cut up the ham and the Gruyere cheese and add to eggs.  Whisk well.
Wash & spin spinach dry and add to the bottom of an unbaked pie shell. Pour egg mixture over the spinach . Preheat oven to 350. Put the quiche into the hot oven onto the middle rack. Bake until golden brown and the centre of the quiche is firm.
Enjoy.
  







‘Cooking Uncovered’ © all rights reserved


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

Saturday, 2 April 2016

Apple/Ginger Carrot Cake for Carl's 73rd

This cake and icing can be made using only bowls and a good rubber mixing spoon. No need for a mixer here if you don't have one.

By: Miriam Borys Busby
Carl loved the giant sequoias north of San Fran
Carl's favorite cake....Happy Birthday honey

Servings: 2 X 9 inch round cakes

Ingredients:
2 1/2 cups all-purpose flour
1 tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt

4 eggs
1/2  cup white sugar
1 cup brown sugar
1 tbsp. vanilla
3/4 cup olive oil
2  cups grated carrots (peel first)
1 cup grated apples (use up your old ones for this) no need to peel the apple for this
2 tbsp. grated fresh ginger (or 1 tsp. powdered) peel ginger before grating 

Line cake pans with parchment paper (for a double layer cake). Grease all sides of the cake pans first and place parchment onto the greased surface.
In the larger bowl shift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In another bowl whisk together oil, sugars, eggs and vanilla. Whisk until well combined. Add grated apple, ginger and carrots and continue to mix until blended.
Add wet ingredients into the dry and stir by hand until well blended but don't beat or over mix. 
Pour batter into the prepared cake pans. Bake at 350° for 30-35  minutes. 
Cool on wire rack. Ice with Cinnamon Cream Cheese icing (see below).


Cinnamon Cream Cheese (makes enough to ice a double or triple layer cake)
16 oz. (2 pkg.) cream cheese
4 oz. butter
4 cups icing (sifted is important)
1 tsp. vanilla
½ tsp. cinnamon
Cream butter and cream cheese. Add remaining ingredients, Stir until creamy.






grated fresh ginger is really good in this cake


this icing can be mixed by hand but is smoother if you have a mixer



Carl's birthday dinner at Krua Thai on Lonsdale...he would have loved it.  

yummy 



Tuesday, 29 March 2016

Yorkshires in the desert with Andrea & Helene

Easter dinner in the desert was a delicious combination of perfectly BBQ'd beef tenderloin by Andrea, Hélène's famous coleslaw and roasted thyme vegetables with Yorkshire puddings. To see a copy of my recipe for the most delicious Yorkshires please click here. 

Yorkshire puddings

Hélène, Miriam and Auntie Andrea



a wide selection of beautiful vegetables to roast



Hélène's delicious coleslaw