Canadian Dishes

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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

Ingredients:














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

Procedure:
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'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com

Tuesday, 9 August 2016

Fresh Tomato, Basil & Garlic Pasta



Presented By: Miriam Borys Busby

Original Recipe By:  Maggie Dickey

Yield:  2 servings

Ingredients:
1/3 cup olive oil
6 large cloves of garlic (or more if desired) - diced
4 medium sized tomatoes - diced
1 cup fresh basil
2 cups arugula or fresh greens of choice (optional but very tasty)
salt & pepper
fresh basil at Greenlake
pasta of choice for 2  
garnish:  shaved parmesan (optional)

In a sauce pan heat oil and slowly sauté diced garlic.  Do not overcook.
Remove from the heat and add diced tomatoes and fresh basil.  Season with salt and pepper.
Stir well and cover and allow to marinate for as long as you can. I try to make the sauce in the morning and  refrigerate until dinner time but if time is a factor it can be made and served immediately.
At dinner time boil salted water for the pasta.
When the water comes up to the boil add the pasta and cook al dente.
At this time remove the sauce from the fridge and heat up the sauce on the stove on medium heat until the sauce is just warm. Do not overcook at the stage or the ‘fresh’ tomato appeal will be gone.
Add more fresh basil just before service along with the arugula. Stir well and serve.







Garnish with shaved parmesan if desired.
Enjoy and thank you to my friend Maggie for this amazing recipe.

‘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, 6 August 2016

Salsa with Corn on the Cob

Salsa with Corn on the Cob




4 cobs of fresh corn (husks and silk removed & 
1/2 large red onion - small diced
1/2 - 1 serrano pepper, seeded, diced
3 tomatoes (large) underripe tomatoes are easier to dice up
2 limes -  juiced
1/2 bunch cilantro (approx. 1 cup)
1/2 tsp.  salt
pepper to taste
1/2 cup   prepared tomato salsa (use the leftover salsa from the fridge if you have it) or 1/2 cup of pureed canned tomatoes (this is optional but it does add some 


1.     Cook corn on the cob until just tender. Cool immediately in cold water so it doesn’t continue to cook. When cool cut corn off the cob. Add to a large mixing bowl.
2.    Dice vegetables. Using a Mandoline is an easy way to quickly dice up tomatoes, seranno peppers and red onion.
3.    Into a large bowl add diced tomatoes, red onion, cilantro, & Serrano pepper
4.    add canned tomatoes or salsa and the juice of two limes.
5.    Salt and pepper to taste
6.     Mix well and allow to cool in the fridge.
7.     Serve with your favourite tortilla chips or as a garnish on your favourite egg dish for breakfast. 


Helpful Tips:
- husk the corn just before cooking, pull all the husks off of the corn and discard. Remove silk (the white hairy threads just under the husk) from the corn and discard before boiling corn

 - cook corn in a pot of boiling water. Once the water has come to the boil, insert the corn on the cob. Allow the water to come up to the boil again and boil for 2-3 minutes only. Remove cobs of corn and discard hot water. Cool corn cobs in cold water. Discard water and allow to cool in fridge. Corn will become saturated in water if allowed to sit in the water which is not good for the corn.


Tuesday, 2 August 2016

Miriam’s Famous Cinnamon Biscuits at Greenlake


yield:  20-24

This recipe is my original recipe that I first developed and sold at Miriam's stores in downtown Vancouver in the 80's...still the best treat ever and so easy to make.











Biscuit dough
1 cup butter or margarine
4 c flour – all purpose
2 tbsp. baking powder 
4 tbsp. granulated sugar
1  tsp. salt
1 1/4 cup warm water

Cinnamon Filling
1 c butter (room temperature)
5 c golden yellow sugar
1/2 c cinnamon

Beat by hand or with a mixer until light and fluffy. Set aside at room temperature.

Assembly for the dough:
  1. Combine dry ingredients in a large bowl.
    pastry cutter
  2. Add cold butter and cut into the flour mixture with a pastry cutter or with a hand mixer.
  3. Mix until course, the butter will be pea size when it is mixed properly.
  4. Add warm water and mix until the dough is formed into a ball. This is best done by hand. Knead a few times to ensure that the dough is smooth.
  5. Remove from the bowl and place on floured cutting board or counter.
Assembly of the cinnamon biscuits.

  1. cut the dough in half and work with half of the dough at a time as it is easier.
  2. Roll out dough with a rolling pin to approximately 18-20 inches long and 10-11 inches wide.  The dough does not have to be perfectly shaped.
  3. Spread half of the filling onto dough making sure all surfaces are covered.
  4. Roll dough up into a log roll.
  5. Cut into 10-12 equal pieces with a knife.
  6. Place into a greased muffin tins or a large baking dish.
  7. Bake for 30 minutes @ 375°
  8. Remove from oven when golden brown 
  9. Serve hot.






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.