Welcome to my Canadian recipe blog. I am dedicating this blog to Carl Busby, my husband, my friend, my sous chef...you are missed.
Also, to all my foody friends, both Canadian and International, who share my passion and love for cooking delicious, nutritious, and easy meals I wish you the best in 2016. If you have any further questions about cooking or baking in general you are most welcome to email me directly at firstname.lastname@example.org.
Please enjoy! Miriam
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
1large 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)
5-6garlic cloves chopped
1small serrano pepper - this adds a little heat that is delicious
1 cupshredded 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 cupham - cubes (optional)
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.
6large cloves of garlic (or more if desired) - diced
4medium sized tomatoes - diced
1 cupfresh basil
2 cupsarugula 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.
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.
- 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.
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!