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Sunday, 20 November 2016

Chili Beef Vegetable Soup for a Chilly Fall Night

Recipe By: Miriam Borys Busby

Yield:  large pot of soup for 6 


4 tbsp. olive oil 
1 large onion
2 garlic gloves - large
2 cups leeks - washed and diced 
2 cups celery
1 zucchini
1 1/2 cups cauliflower (save to the very end when the soup is cooked) 
2 cups beef (I have used an inexpensive steak which works well in this recipe)
1 tbsp. beef stock concentrate (I am using 'better than bouillion beef base'
2 tbsp. chilli  paste ( I use Harissa but any tomato chili paste will work)
2 tbsp. chili powder
8 cups beef stock from beef bones (if not available use store bought beef broth 
pepper to taste (there is lots of salt in the beef concentrate so taste first, then salt.


Add oil to your soup pot and heat up the pan first.
Cut beef into small cubes and then sauté in the hot oil until the redness disappears.
Next, sauté garlic, onions, celery & leeks with the beef until the onions are transparent.
Add zucchini and continue to sauté for a few minutes.
Add tomato paste, chilli powder and beef stock concentrate.  Stir well to mix and continue to sauté for 4 minutes.
Add beef stock and allow to come up to the boil.
Once boiled reduce heat and simmer on medium for 15 minutes.
Serve hot.

Miriam's Time Saving Tip♥ I like my beef chunks small and beef is hard to cut into small chunks when fresh. So I freeze the meat first and then 1/2 thaw as it is so much easier to cut up beef if it is semi-thawed. 

Miriam's FOODSAFE Tips: always store leftover soup in the fridge as soon as it has cooled down enough. Never leave leftovers cooling out of the fridge for more than 2 hours as this will encourage those pathogenic microbes to grow and could cause foodborne illness. 🍲

‘Cooking Uncovered’ © all rights reserved

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

Tuesday, 15 November 2016

1200+ cookies made today by Ace-It students at Burnaby Central

Brandon is working the shortbread
Chef Wade's students are busy with catering. We had alot of fun making approx. 1200 cookies for catering and the students are delightful.
Fun to be back in my old school helping out.
Chef's program is a course for grade 11's and 12's and these students receive high school credits while also completing Professional Cook "C of Q - Level 1"

to-die-for Chocolava Cookies...  perfect batch by Patrick

chocolava cookies

Tanisha and Justin are making my delicious oatmeal coconut chocolate chip cookies - 600 in total

Jovan is really getting into the dough

My sister Monica is having fun with the students making tons of cookies

Ms Fernandez and Chu

Tanisha measures out the coconut for the cookies
Brittany is finishing off her biscotti 

great job on the sugar cookies Diana 
Kyle is getting the trays of cookies ready to bake

Monica, my sister and Tanisha are scooping the last of the 600 oatmeal coconut chocolate chip cookies

Monday, 14 November 2016

The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

The Cookbook author Angela Liddon is truly an inspiration and her lasagna recipe is delicious. My daughter Alexandra cooked this rice pasta dish for a family dinner (yes including meat eaters) and it was a big hit.  Please follow this link to my YouTube video of Alexandra preparing this amazing dish.  Yummeee   is all I can say.
For a complete recipe of this vegan lasagna please go to Angela's link when you click here.

Wednesday, 2 November 2016

Five Star Homemade Pizza

Recipe By: Miriam Borys Busby

Yield:  1 pizza 
Pizza Dough Prep
1 cup warm water
1 tsp. instant yeast
1 tsp. white sugar

2 1/8 cups all purpose flour
1 tsp. salt
1 tsp. rosemary
1 tsp. sage
3 tbsp.         olive oil (this oil goes into the bowl after the dough is kneaded. This prevents the dough from sticking to the bowl.

First, add yeast and sugar to the warm water. The water cannot be too hot or it will kill the yeast. Allow to stand until the yeast blooms in the water.  Please see the photos of this process.
Add flour, salt, rosemary, and sage into a large bowl. Mix well.
Add warm water/yeast mixture and stir by hand until a ball of dough.
Continue to knead until the dough is smooth.

proofed pizza has doubled in size 

Add oil to your bowl and roll the dough around until  all coated with oil.
Cover with parchment paper and allow the pizza dough to rest and proof in a warm place for 30 - 40 minutes until the dough has doubled in size.
Miriam's Time Saving Tip♥ I use my oven to proof my pizza dough. Turn oven on for 2 minute ONLY (I always set my timer because I usually forget) and then immediately turn off and leave the oven door closed. You will find that the oven is a perfect warm place.

Pizza Assembly
1/4 cup dry cornmeal 
1 can 113g black olives
1 1/2 cups marinated artichoke hearts 
3 tbsp. red onion
1 can 50g anchovies 
1 cup goat feta cheese

Poor 1/8 cup of dry cornmeal onto the baking pan to be used for your pizza.
Stretch once-risen pizza dough onto the cookie sheet on top of the cornmeal. The cornmeal gives the pizza crust a tasty crunch as well as it helps to prevent the pizza form sticking to the pan.
Spread three cubes of the pesto cashew spread (thawed) onto the entire surface of the dough.
Add toppings of your choice.

Second Proof
Pizza has to proof for a second time until the dough has risen again. After you have finished dressing up your pizza with toppings allow for approximately 30 minutes for this to happen. Use your warm oven again for this.
After the second proof bake at 400° F (205° C) for 25 - 30 minutes.
Serve hot or cold.

‘Cooking Uncovered’ © all rights reserved

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

Monday, 31 October 2016

Superstore Click & Collect Grocery Shopping - Amazing

It is 8:37 am Monday morning and I am enjoying my second cup of coffee in bed.
But, I have just finished my grocery shopping and I haven't even left my home
and I pick up today!
The process of signing up for online grocery shopping is new so therefore
a bit of a pain, but once you sign up and you have linked your PC rewards card
it is as easy as 'click & collect".
I am picking up my groceries between 3-5pm today and the friendly staff
put the groceries in the car for you.
The best feature is that on your screen you see all the choices available
and the prices including all the can't get any easier.
If your Superstore location choice is the Seymour store in North Vancouver
talk to Brennan who should
be 'employee of the year'...nice young man, very helpful and knows what he is
talking about.
Good luck everyone.


Online Grocery Shopping Now Available at Superstore

Click & Collect Now Available at Your Nearest Superstore. Shop Now!
In-Store Prices · Weekly Flyers & Deals · Easy In-Store Pickups

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.