Canadian Dishes

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Friday, 29 June 2012

Smoked Salmon Appetizer Crêpe

  • 2 eggs
  • 1 cup milk
  • 4 tablespoons melted butter
  • 1 cup plus 2 tsp.  Cream cheese
  • 1 cup flour
  • 8 tablespoons chives - chopped
  • 1/8 tsp salt (optional)
  • 1/2 cup smoked salmon lox
  • 1/3 cup mayo - light
  • 1 juice of 1 lemon
  • 4 tablespoons capers
  • 1/3 cup sour cream
  • 3 tablespoons white wine
  • 1 tsp. gruyere cheese - zested
Easy Crepe batter
  1. Add eggs, milk and 1 ½ tbsp. melted butter.
  2. Whisk until combined.
  3. Add salt to flour. Add this to the milk mixture and whisk until smooth. STRAIN batter through a fine wire mesh to remove lumps.
  4. Add 2 tbsp. chopped chives to batter. Set aside.
  1. In the food processor add cream cheese (1/2 cup) with the salmon, mayo, lemon juice, 3 tbsp. chives & 2 tbsp. capers.
  2. Process until blended. Remove from processor and spoon into a bowl. Hold in fridge until crepes and dipping sauce are made.
Dipping Sauce (optional)
  1. The dipping sauce is blended by hand with a whisk and a bowl. Add together 1/3 cup  cream cheese- light, sour cream, 1 tbsp. chives, white wine, and gruyere cheese.
  2. Whisk until smooth. Set aside.
  3. Turn stove onto medium high and heat any non-stick fry pan.
  4. With a paper towel slightly moisten the surface of the pan with melted butter. Remove any excess butter.
  5. When pan is hot enough (test with a drop of water - if it sizzles it is ready) ladle 1/4 cup of Crepe batter on to the middle of your Crepe pan.
  6. Immediately lift the pan. Tilt and rotate the pan so that the base is covered with a thin layer of batter.
  7. Repeat this process until batter is finished. Crepes are cooked when they turn a light, pale golden brown. Excess Crepes can be stored in cooler or freezer for future use. Cover well with plastic wrap.
  8. Re-butter the Crepe pan as needed to prevent sticking.
  9. Assemble appetizer crepe by laying one crepe (best side down) on your board.
  10. Spoon 1/4 cup of filling onto Crepe.
  11. Add a few drops of lemon juice to filling.
  12. Add 6 - 8 capers.
  13. Roll up so that the crepe is a thin tube.
  14. Cut on the diagonal and place on a small plate.
  15. Top with a generous portion of the dipping sauce.
  16. Garnish with capers, chopped chives and lemon wedges.

Tuesday, 26 June 2012

easy 7 ingredient dinner with Italian sausages or Jonathan's favorite

By: Miriam Borys
4 Potatoes – don’t peel new potatoes
Salt & pepper on top of potatoes
5 Carrots - sliced
1 ½ Onions – peeled & sliced thin
1 cup of brown rice
2/3 can to 1 can of tomato soup mixed with 2 cups of water (mix water with soup before pouring into casserole dish)
1 ½ cups strained tomatoes
Italian sausages - 10

Sliced vegetables with a ‘mandoline’ or by hand and layer in a casserole dish in the following order.
Potatoes, (salt & pepper) carrots, onions, rice, tomato soup, tomatoes & water, sausages

Bake in a 375 degree oven for 1 - 1/2 hours when using brown rice.

Vegetarian Dinner

1 potatoe - sliced
salt & pepper on potatoes
2 carrots - sliced
1 onion - sliced
½ cup quinoa
1 cup water
1 cup strained tomatoes
1/3 cup tomato soup
fresh thyme
options:  1 cup of sliced yams (cleaned but not peeled)

Combine all ingredients as above and bake for for 45 to 50 minutes.

Monday, 25 June 2012

How to make easy hummus with red grapes & sundried tomatoes

By: Miriam Borys

1 can chick peas (540ml) – drained & rinsed under cold water
2 tbsp. tahini (sesame past)
1/3 cup olive oil
1/3 cup red onion
1/3 cup sundried tomatoes   
½ cup red grapes (optional but tasty)
1 lemon – zest & juice
1 tsp. fresh thyme
Salt & pepper to taste
Liquid to thin down the hummus (water, vegetable stock or chicken stock works well)

Rinse chick peas under cold water.
Add to a processor.
Add remaining ingredients including approximately ¼ cup of water.
Process until the hummus is the consistency desired.
Serve with vegetable sticks, crackers, pita bread or baguettes

Sunday, 24 June 2012

Easy to make breakfast smoothie by Sophia-Kathryn

By: Sophia Kathryn Glatiotis & Miriam Borys

1 cup blueberry
1 cup raspberries
4 tsp. honey
2 oranges – juice only
½ lemon – juice
½ lime – juice
2 cups juice (we used sparkling blood orange lemonade) but any juice can be used

In a blender combine all the fruits & juice.
Blend until smooth.
Serve in a tall glass.  Yields 5 breakfast drinks
Options: banana, watermelon, or any fruit you have available 

Wednesday, 20 June 2012

Easy Mexicali Chicken Bake with Auntie Janet

By: Miriam Borys & Janet Mathieson

2 chicken breasts – boneless & skinless
1 ¼  cups cream cheese – room temperature
1  ½  cups salsa – chunky
1 ½ cups grated cheddar cheese

Rinse chicken under cold water and pat dry.
Cut chicken breasts into long strips and place in a single layer in a baking dish.
Completely cover chicken with a thick layer of cream cheese ensuring that all chicken is covered.
Dilute salsa with a ½ cup of water and pour over cream cheese covered chicken.
Bake for 30 minutes.
Cover with grated cheese of choice & bake for another 10-15 minutes until chicken is cooked.
Serve over rice, noodles, quinoa or mashed potatoes.

Tuesday, 19 June 2012

Easy Bake Tortellini with Auntie Jan

By: Miriam Borys & Janet Mathieson
Yield 4
½ onion – sliced (approximately 1 cup)
½ zucchini – sliced (approximately 1 cup)
½ package tortellini of choice (we are using the 5 cheese, whole grain store bought fresh)
315 ml pasta sauce – diluted with cold water so it is runny
1 ½ cups mozzarella & cheddar cheese – grated  
¼ cup pecorino romano cheese – grated for garnish

Cook Tortellini in boiling water for 5 minutes until just before tender. Avoid overcooking or the tortellini will be mushy.
Wash zucchini and slice thin.
Peel onion & cut ½ of the onion in thin slices.
Add onion & zucchini to the bottom of a baking dish.
Sprinkle ½ a cup of cheese over sliced vegetables.
Add semi cooked tortellini.
Cover with diluted pasta sauce & remaining mozzarella/cheddar cheese.
Bake in a 375 degree oven for 30-40 minutes until bubbling.
To serve spoon onto a plate or bowl and sprinkle Pecorino Romano cheese on top for a garnish.

Sunday, 17 June 2012

Gluten Free Zucchini Cakes for Appetizers

Recipe Title:  Zucchini Cakes (Gluten Free) -  Appetizers (click here to godirectly to my YouTube video of this recipe)
By: Miriam Borys

2 zucchini – grated (2 1/2 cups) - skin on 
¼ cup cilantro – diced
2 tbsp.  onions or shallots
1/8 tsp. red pepper flakes
1-2 tbsp. egg
3 tbsp. gluten free flour
Cracked pepper
2 tbsp. pecorino romano cheese
½ cup grape seed oil

With a box grater or in the food processor grate zucchini until finely shredded.
In a mixing bowl combine zucchini with cilantro, red pepper flakes, egg, gluten free flour, diced onions, grated cheese, salt and pepper to taste.
Mix until it is slightly moist and all the flour has disappeared and is mixed in.
Spoon into a hot frying pan with hot oil.
Fry until golden brown, turning once to brown each side.
Serve with a small bowl of soya sauce (Tamari for gluten free) for dipping.
Makes 12 zucchini cakes.

Saturday, 16 June 2012

Easy & Quick Cauliflower Rice with Cori (Gluten Free and Calorie wise)

Recipe Title: Easy & Quick Cauliflower Rice with Cori, Gluten Free and Calorie Wise (clickhere to go directly to my YouTube video of this recipe)

By: Miriam Borys & Cori Busby

1 tbsp. olive oil or coconut oil|
3 cups cauliflower – shredded
1/8 cup onion
2 garlic cloves
2 tbsp. Tamari soya sauce (gluten free)

Heat oil in sauté pan. 
Add garlic and sauté but do not brown.
Add cauliflower and onion. 
Continue to sauté until cauliflower is cooked.
Reduce heat and add Tamari (soya sauce) and stir until combined.
Serve hot.

Wednesday, 13 June 2012

Alfredo Sauce with Gluten Free Corn Pasta

By: Miriam Borys
2 tbsp. olive oil
2 tbsp. butter
2-4 tbsp. shallots – diced
1-2 garlic cloves – diced
¼ cup heavy cream
1 tbsp. cream cheese
Salt & pepper
Parsley – chopped for garnish
¾ cup Pecorino Romano cheese grated
In a heated pan melt butter in olive oil.
Add shallots and garlic and sauté until tender.
Add seasoning of choice (red pepper flakes or chilies are also perfect for this sauce)
Add cream cheese & heavy cream and cook to reduce the cream & melt the cream cheese.
Add cooked pasta[i] & toss into the cream sauce.
Serve hot & garnish with fresh parsley & grated cheese.

[i] Cook pasta ahead of time and when the sauce is 99% complete reheat cooked pasta (reconstitute) by submerging it in boiling water. This process takes about 1 ½ minutes. This is a huge time saver especially when you have company and you want to prepare ahead as much as possible. The pasta can also be cooked the day ahead and held in the fridge. 

Monday, 11 June 2012

Easy Alfredo Sauce

Look for one of the easiest and tastiest sauces for pasta!  For my favorite recipe for June 11th..please stay tuned!

Friday, 8 June 2012

quick and easy prawn curry pasta bake

By: Miriam Borys
2 tbsp. butter
2 tbsp. flour
1 tsp. curry powder
¼ tsp. red pepper flakes
Cracked pepper to taste
2 cups milk
12 prawns
2 cups uncooked pasta (I love to use the Italian cellentani corkscrew pasta found at your
local Italian food store)
¼ cup   blue cheese
¼ cup   goat’s cheese
16 whole wheat crackers
¼ cup toasted hazelnuts
¼ cup olive oil
¼ tsp. garlic salt
Grated pecorino romano cheese for the top
Béchamel Sauce
Melt 2 tbsp. butter into a heavy saucepan.
Add 2 tbsp. flour and cook flour until bubbly.
Add curry powder and pepper flakes.
Cook for 1 minute.
Add milk and on medium high heat bring up to the boil and immediately turn down to simmer, stirring constantly. The curry béchamel will slowly thicken. Leave on low heat but continue to stir.
In a food process make the crumb topping for this bake. Combine crackers, hazelnuts, garlic salt, cracked pepper and olive oil until the mixture is crumbly but wet looking. Hold in a bowl and set aside for topping.
Meanwhile cook 2 cups of pasta in boiling water to al dente (just done but not overcooked).
When cooked strain and hold in a bowl.
Peel prawns.
Take baby green peas out of the freezer and hold in another bowl (don’t bother defrosting).
When béchamel sauce is thick, reconstitute the pasta in boiling water. With the pasta add the prawns & peas.
Cook for 18 seconds until the prawns turn pink.
In individual baking dishes layer the ingredients in this order.
Prawns, pasta, peas, sauce, crumb topping.
Grate romano cheese over the top just before broiling for 5 minutes.
Serve hot.

Easy Tomato Sauce with hot Italian sausage & anchovies

By: Miriam Borys
2 tbsp. olive oil
1 onion – sautéed until slightly caramelized
1 can anchovies in olive oil (50g)
2 stalks celery – diced
1 carrot – grated
1 pkg. hot Italian sausage (5) – removed from outer casing
¼ tsp. hot pepper flakes
1 tbsp. bouquet garni – dried herbs of choice like Italian seasoning)
1 bunch fresh basil
2 tbsp. tomato paste
½ cup red wine
2 Italian strained tomatoes (680ml ea.)
Sauté onion and anchovies until onions are slightly caramelized.
Add grated carrot(s) & celery and continue to sauté.
Add hot red pepper flakes if desired for added spice
Remove sausage meat from outer casing (skin) and sauté with vegetables and anchovies.
Deglaze the pan with red wine.
Add bottled tomato sauce and bring up to the boiling point.
Turn heat down and add fresh basil (optional) and continue to simmer for 20-30 minutes.
Serve on hot pasta or use in a lasagna, or over chicken for a tomato roasted chicken dish.

Wednesday, 6 June 2012

Rhubarb & Spice Cake

By: Miriam Borys ( I have adapted an old recipe of my Mom's crumb cake for this delicious recipe)

¾ cup butter
1 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
½   tsp. cinnamon
¼ tsp. cloves
¼ tsp. grated nutmeg
1 tsp. baking soda
1 egg
¾  cup sour milk
1 cup rhubarb
Clean and dice rhubarb & add ½ cup of white sugar and mix. Set aside.
Cream butter & ½ cup of sugar in another bowl.  Beat until light and fluffy.
Add flours and spices.
Cut in with a pastry blender or a mixer attachment and continue to blend until the mixture is mealy (small pea size)
Remove 1 cup of this mealy flour/spice mixture to sprinkle on the top of cake just before baking.
Add sifted baking soda to the flour mixture. Stir well.
Add sugared rhubarb to flour mixture and stir.
In a bowl whisk egg and add sour milk and whisk again.
Add flour mixture to egg mixture and stir until well combined.
Pour into a baking dish of choice and bake at 350° for 50 minutes until a cake tester comes out clean.

Saturday, 2 June 2012

Mussels in coconut curry sauce

By: Miriam Borys
2 lb.    Mussels
¼ cup olive oil
2/3 – 1 can coconut milk (400ml)
2 shallots
2 – 4 cloves of garlic
½ cup cilantro
2 tsp. Madras curry
1 cup white wine
Fresh bread of choice
1.     To prepare mussels rinse under cool running water. Tap any mussels that do not close tightly against the counter or bowl. If they do not close DO NOT USE …THROW AWAY.
2.     De-beard mussels.
3.    Dice 2 shallots & garlic
4.    Sauté shallots & garlic in oil until nicely browned but not burnt.
5.    Add curry and continue to sauté to release the curry flavor
6.    Add white wine to deglaze
7.    Add coconut milk and bring to a rapid boil.
8.    Add cilantro.
9.    Add mussels all at once, cover and cook for 2 minutes until scallops open.
10.  Serve immediately with bread to soak up the white wine coconut sauce.