Canadian Dishes

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Thursday, 20 October 2016

Basil & Cashew ‘Flavour Burst’ Pesto

Recipe By: Miriam Borys Busby 

Yield:  12  portions


1 lb. fresh basil
1/2 cup raw cashews 
1 garlic glove (large)
1 tsp. salt
1/2 tsp. pepper
1/4 cup olive oil


Wash basil in cold water to remove any grit and spin dry.
Remove large stems first and then add to the food processor. 
Add all the ingredients to the food processor. You might find that you have to process the basil in two batches.
Process until pureed to a smooth consistency. 
Spoon into a clean ice cube tray to freeze.
Once frozen solid remove from the ice cube tray and store in a freezer bag in the freezer until needed.
Use this delicious favour burst pesto as a  pasta topping, for salad dressing, over chicken or to add flavour to soups.

Miriam's Time Saving Tip♥  Make ahead and freeze so the you always have your fresh pesto available on those days you want a simple quick meal.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

Friday, 7 October 2016

Vegetarian Stuffing for every occasion!

Please click here to go to my short video of this vegetarian stuffing recipe. 

4-5 large portions

My lovely niece Sarah, from Edmonton was asking about a vegetarian stuffing for Thanksgiving.  Here is a very quick and tasty version. Sara you can always add a chopped apple to this dish but as is it is really tasty.  Happy Thanksgiving!

1/4 c          butter

2 tbsp.       olive oil
1                onions – large
1 cup          celery - diced
1 c             carrots - diced

3 c             bread cubes (I am using Kamut Bread)
1/4 c          sunflower seeds
1/2 c          fresh sage leaves - chopped 

1 tbsp.        sage powder
1 tsp.          salt
cracked black pepper to taste
3/4 cup       vegetable broth 

Melt butter in olive oil in a sauté pan on medium heat.
Add onions. Sauté diced onions until slightly transparent.

Add diced celery and carrots and continue to sauté. Remember all the ingredients will continue to cook in the oven.

Cut up bread in chunks and add to a bowl. Add salt, pepper, sunflower seeds and fresh sage to the bread chunks. Mix together in a bowl.
Add bread mixture to the onion mixture on the stove.
Mix well in the pan while continuing to cook. 
Add sage powder & 3/4 cup of vegetarian broth to deglaze the bottom of the pan.
mandolin for chopping
Allow to continue to cook for a few minutes and then transfer the stuffing into a small greased casserole dish with a lid.
Cook at 350 degrees for approx. 45-60 minutes until internal temperature is 165•. 
Serve Hot.

Miriam's Time Saving Tip♥ I use a mandolin to cut up the onions and the carrots which is an amazing time-saving tool.

Monday, 3 October 2016

Five Star Pumpkin Pies

I cannot take full credit for the two recipes in this blog as the original recipes are my Mom's recipes that she has used ever since coming to Canada as a war bride. I have tweaked the recipes slightly but the essence remains the same.  Thank you Eileen Little for these. To go to my original pumpkin pie YouTube video please click here.
Alexandra, Eileen (my Mom) & Cori in the forground
on pie making day

Pastry for Pumpkin Pies

Ingredients :  full recipe  (can be cut in half if it is too much pastry at one time)

1 Lb. vegetable shortening - cold
5 Cups all- purpose Flour
1 Tsp. Baking powder
2 Tsp. Salt
1 Tbsp. Brown sugar

3 Tbsp. Vinegar  (white or malt or apple cider - whichever you have in the cupboard at the time will do)
1 Egg 
Cold water (approx. 3/4 cup)

You will need a total of 1 1/4 cups of fluid so here is how we make up the fluid. Add one egg to a 2 cup measure. Beat with a fork. Add vinegar and whisk again. Then add the very cold water  and bring the combined fluid up to 1 1/4 cups.  You may not need all this liquid, but sometimes you do depending on the moisture content of the flour and shortening.

Mix together flour, baking powder, salt and brown sugar. Whisk together to remove the lumps.
Add shortening to the flour mixture and cut up shortening into the flour with a pastry cutter (see photo to the right).

Miriam's Time Saving Tip♥ I now realize after making pastry for so many years that the flakiness of your pastry is directly correlated with how well your shortening is cut into the flour mixture. Using a pastry cutter helps with this process. The shortening should disappear into small chunks while keeping the flour powdery.
Prepare liquid and add 90% of the liquid to the flour mixture. Combine the liquid until it is incorporated and the pastry starts to come together into a ball. Do not over mix at this stage or your pastry will be tough. Continue to mix with your clean hands and if it is too dry add the rest of the liquid.
Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.

Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the leftover
pastry for use later.

Pumpkin Filling:
1 can pure pumpkin (796ml or 28 oz.) 
6 eggs
1 ½ cups sugar
2 cups milk
2 tsp. cinnamon
¾ tsp. ginger
¾ tsp. allspice
¾ tsp. nutmeg
½  tsp. salt

Heat milk until hot but not boiled.
In a large bowl or with a stand mixer whisk eggs and sugar until well blended. You can easily do this by hand....a mixer is not necessary.

Add pure pumpkin from the can, spices, and salt. Mix until well combined.
Add hot milk to the pumpkin & spice combination. Stir or whisk until combined.
Pour into unbaked pastry pie shells (recipe above) just up to the fluted edges (don’t
Preheat oven to 375 degrees and bake pie on the middle shelf of the oven for approximately 40 minutes until the filling is baked and set. Usually the filling when set has a slight convex appearance to it.
Serve hot or cold.  Refrigerate unused pie after cooled to preserve the freshness.

Foodsafe Tip: to ensure your leftover pies are safe to eat the next day, always refrigerate pies after dinner. Any harmful bacteria will be minimized by properly cooling and storing of your pies.

Sunday, 28 August 2016

Light & Fluffy Cheddar Onion Biscuits…the best I have ever baked!

More great treats up at Greenlake in the Cariboo!

Recipe By: Miriam Borys Busby

Yield:  16 biscuits


3 cups flour 
1 tsp. salt
3 tsp. baking powder 
3/4 tsp. baking soda
2 tsp. sugar
3/4 cup cold butter

2 1/2 cups cheddar cheese (sharp) - shredded
1/2 cup grated parmesan cheese
1/4 cup green onion - diced 
1 cup milk - cold
1/2 cup plain yogurt or sour cream

1/4 cup milk for the milk wash at the end before baking
salt for garnish

Preheat oven to 375°. 

In a large bowl, mix together the flour, soda, baking powder, salt and sugar.
Cut in the cold butter with a pastry cutter until the butter is pea size.
Add thee grated cheeses and chopped green onion.

Miriam's Time Saving Tip♥  At this point you can store the dry ingredients plus butter and cheeses in the fridge in a zip lock plastic bag. When you are ready to bake and serve the biscuits, take the bag out of the fridge and pour the contents into a bowl and follow the remaining instructions below. I like to pre-make these biscuits because all the prep mess is done and out of the way. 

Add milk to the yogurt and mix together well.
Stir milk mixture into dry mixture just until moistened and the biscuit dough starts to come together in a ball. 
Turn out onto a lightly floured surface. 
Roll dough out to 1 in. thickness and cut with a biscuit cutter. To  get 16 biscuits i used a 2 1/4 inch cutter as seen in the photo to the right.

2 1/4 inch cutter
Place onto a parchment lined baking sheet. 
Milk wash the tops and sprinkle each biscuit lightly with salt.
Bake 15 - 20  minutes or until golden brown. Serve warm.

milk washed biscuits ready to go into a pre-heated oven

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

Friday, 26 August 2016

Blueberry Lemon Sour Cream Pie with Crumble Topping

blueberry sour cream pie with crumble topping
Recipe by:  Miriam Borys Busby

Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the remaining pastry for use later.

Blueberry Filling:

1/2  cup sugar
1/4 cup flour
1  zest of 1 lemon
Mix the sugar, flour & zest together in a bowl.
2 tbsp. lemon juice
5-6 cups blueberries (fresh or frozen)

Roll out the pastry as shown below and line one pie plate with the pastry. Fold under excess pastry to make a higher crust edge and finger flute the edge to make it look pretty.

In a large bowl mix the blueberries with all the remaining ingredients.   Allow to sit while you role out your pastry.

Make the crumble topping and the sour cream mixture. Set aside.

Crumble Topping
½ cup flour
½ cup brown sugar
¼ cup melted butter
Melt butter. In a small bowl mix flour and brown sugar with melted butter. Set aside for topping.
1 egg
1  cup granulated sugar
1/3 cup flour
1 cup sour cream

Pour the blueberry mixture into a pastry lined pie.  Top with the sour cream mixture.  Then top with the crumble topping.

Bake for approx. 75 minutes at 350 degrees until the blueberry juices just start to run out of the pie. Always preheat your oven before baking your pie.

**egg wash - 1 egg with a drop of milk...mix well with a fork first

Thursday, 25 August 2016

Marinated Prawn Salad With Fresh Ginger and Avocado

By: Miriam Borys Busby

Servings: 6

Lemon juice

1 400g bag Prawns - cooked & peeled  
1 juice of a lemon
¼ cup shallots or red onion - diced brunoise
½ cup fresh cilantro
½ cup celery - diced brunoise

10 grape tomatoes -diced in half
2 tablespoon white balsamic vinegar
2 tablespoon Olive oil
2 tablespoon Freshly grated ginger -peeled first
Salt & pepper - dash of each
Dash hot sauce
½ box Arugula & spinach greens

Salad Dressing 
½ cup sour cream
½ cup mayo
¼ cup goats cheese
¼ cup sun dried tomatoes - diced fine
1 tsp. Hot sauce
3 tablespoon white balsamic vinegar
1 tsp. Italian herbs Salt & pepper

To prepare ahead, the prawn salad filling can be made in the morning to be served at dinner time. 
To get a head start I cut the avocado in half and scoop out the half in one piece with a large spoon. 
Place the halves of avocado in a bowl and drizzled with lemon juice. This prevents the avocado from turning brown.

Meanwhile, dice up cooked prawns into smaller
pieces (this helps when serving as the salad stays inside the ½ avocado). You can either buy the cooked prawns or buy them raw and sauté them yourself in butter and olive oil.

Wash celery & dice brunoise (very small).
Wash and chop cilantro.
Dice shallot and tomatoes. Grate peeled ginger.
Add prawns, celery, cilantro, shallot, tomatoes & ginger into a mixing bowl.
Pour olive oil, hot sauce and white balsamic vinegar over prawn mixture. Squeeze lemon juice onto prawn mixture as well and add salt and pepper to taste and store in fridge until meal time.
Wash salad greens. 

To plate this salad place a layer of salad greens onto plate. Place an avocado half (or two) onto greens. Spoon a good portion of the marinated prawn mixture on to the avocado.

Place a dollop of salad dressing onto prawn mixture. 

Friday, 19 August 2016

Time-Saver Breakfast Wraps (Vegetarian or Not!)

Recipe Title: Time-Saver Breakfast Wraps  (Vegetarian or Not!)

Presented By: Miriam Borys Busby 

Original Recipe from:  Carol Booth, Calgary Alberta

Yield:  4 servings


2 tbsp. oil
2 tbsp. butter
1 large onion - diced
1 large red pepper (small diced)
1 yellow zucchini - small diced
5 sticks of asparagus (remove woody ends and chop up)
1/2 bunch cilantro (washed and chopped)
5-6 garlic cloves chopped
1 small serrano pepper - this adds a little heat that is delicious
1 cup shredded cheese (white cheddar works well but it is your choice) - there is always an option to use more cheese….for a nice finish add shredded cheese to the top of the wraps when they come hot out of the oven….yummy!
3-4 large tortilla wraps (corn or flour)
1 cup ham - cubes (optional)
4 large eggs
1 cup milk

Saute onions first in oil and butter until transparent and then add diced vegetables and garlic and cook over medium heat until just tender. Remove from the heat and cool.
Shred the cheese and set aside.
Portion out the sautéed vegetables and the ham and spoon inside each of the 3 or 4 wraps depending on the size of your casserole dish.
Place into a well-greased casserole dish.
Wisk the eggs and the milk and pour over the filled wraps.
Cover with plastic and store in the fridge until breakfast time. 
2 hours before cooking time remove the wraps from the fridge and allow to sit at room temperature.
Pre-heat oven to 350° F (175° C).
Put breakfast wraps into the oven and cook for 50 minutes uncovered. Remove from the oven and let the wraps sit for 10 minutes to set after baking.
Serve with sour cream and fresh corn salsa (click here to go to my recipe)  as a great option.
This dish is also great as leftovers. Heat up in the microwave or the oven and they are even better the second day. Thanks Carol, my friend for this great recipe.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'