Canadian Dishes

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Tuesday, 31 July 2012

Curry Chickpea Side Dish (garbanzo beans)

Recipe Title:  Curry Chickpea Side Dish (garbanzo beans)

Original Recipe By: Jennifer Kelly

Recorded and adapted by: Miriam Borys

Yield: 8 servings
3 cans (640ml) chick peas
4 shallots or 1 large onion– chopped
1/4 cup olive oil or coconut oil
2 tbsp. curry powder
1 tsp. cumin
4 cloves garlic
2-3 cups diced mushrooms
Cracked pepper & salt to taste.

Drain and rinse chick peas and set aside.
In a large sauté pan sauté shallots or onion, mushrooms and garlic in oil.
Add chick peas, curry, & cumin and continue to sauté until all peas are coated and the seasonings are infused. Approximately 15 minutes.
Serve hot.

at the end of the cooking time add 1/2 cup of coconut milk. Reduce by half and add 1 cup of fresh green peas or thawed frozen peas.

Other options suggested by Jennifer
diced red pepper added to the onion portion to sauté or
shredded cauliflower added with chick peas, or
fresh spinach added near the end, or
or green onion as a garnish.

Saskatoon Berry Summer Salad

Recipe Title:  Saskatoon Berry Summer Salad

By: Miriam Borys

Yield: 8 servings



100 g leaf lettuce or ready to use ‘Spring Mix’
3 Tomatoes – sliced thin rounds
2 Avocado – sliced
10 Fresh basil leafs- cut chiffonade[i]
½ cup Feta cheese
1 cup Saskatoon berries (blueberries can be substituted here)
6 Campari tomatoes – sliced in quarters

On a large serving platter arrange lettuce to cover the entire surface of the platter.
Slice tomatoes in thin rounds and place around the outside edges of the platter.
Cut Campari tomatoes in quarters and arrange on inside circle of lettuce.
Cut avocado in half with a sharp knife, twist to open and remove pit and discard.
Slice avocado in thin slices and arrange over tomatoes.
Clean and dice basil (chiffonade) and sprinkle over entire lettuce.
Top with small chunks of feta cheese arranged over salad.
Place berries on top of salad.
Dress with salad dressing just prior to serving.


½ cup Saskatoon Berries
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1/8 tsp. salt & cracked pepper
3 tbsp. Agave nectar
Place all of above in a food processor.
Mix until Saskatoon berries are pureed as much as possible.
Remove from processor and strain through a fine wire mess strainer so that berry dressing is saved.
Add 1 tbsp. of white wine vinegar to dressing.
Spoon over top of salad just prior to serving.

[i] Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons

Monday, 30 July 2012

Sour Cream Rhubarb Pie -Maggie’s favorite pie from her Mom

Recipe Title: Sour Cream Rhubarb Pie - Maggie’s favorite pie from her Mom Helen's recipe collection

By: Miriam Borys



5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
2 tbsp. white wine vinegar or white vinegar
1 cup ice water
1 tbsp. brown sugar
1.     Mix together flour, salt and brown sugar. Whisk together to remove the lumps.
2.    Cut up shortening into small cubes, return to cooler to keep cold.
3.    Add vinegar and egg to liquid measure cup. Beat with a fork.
4.    Add enough ice cold water to egg/vinegar mixture to make a total of 1 cup of liquid.
5.    Place measured dry ingredients in a large bowl if mixing by hand.
6.    Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is dime size and mealy.

Miriam's Time Saving Tip If using a stand mixer in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.
7.     Add liquid to mixing bowl and with a fork mix liquid in. Do not over mix at this stage or your pastry will be tough. Gently form into a ball with your hand.
8.    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 remaining pastry for use later.

1 unbaked pie shell
5 cups rhubarb
1 egg
1 ½ cup granulated sugar
1/3 cup flour
1 cup sour cream
2 tbsp. Irish cream liqueur
½ cup flour
½ cup brown sugar
¼ cup melted butter

Melt butter. In a small bowl mix ½ cup flour and brown sugar with melted butter. Set aside for topping.
In another bowl mix together egg, granulated sugar, 1/3 flour, and sour cream. Whisk to remove lumps. Set aside.
Wash and dice rhubarb.
Line the bottom of an unbaked pie shell with fresh rhubarb.
Pour sour cream mix flour topping.
Bake in a 400 degree preheated oven for 15 minutes and reduce heat and bake for 50 minutes more until mixture just starts to bubble out and pastry is golden brown.

Tuesday, 24 July 2012

breaded bbq chicken - baked outside

breaded bbq chicken (click here to go directly to my YouTube video of this recipe)

Recipe Title:  Breaded BBQ Chicken Cariboo Style 
By: Miriam Borys
Yield: 4
4 chicken breasts (bone in or out)
4 slices bread
8 crackers
¼ cup diced white onion
½ cup roasted hazelnuts
½ cup grated Grana Padano cheese (or parmesan of your choice)
2 eggs plus 3 tbsp. water
2 tbsp. ‘flower pepper’ ( bought at Trader Joes)
Salt & pepper
1 ¼ cup flour
Set up a three bowl system for breading the chicken. The first bowl contains water and eggs, second bowl is the flour and the third bowl is the combination of the following: bread crumbs, crackers, onion, cheese, seasoning, and hazelnuts.
Use a food processor or blender to finely process the bread crumbs mixture.
Coat chicken in flour first and shake off the excess flour.
Roll in the egg mixture until completed coated.
Lastly roll in bread crumb mixture and press down so crumbs remain on chicken.
Place on foil in a BBQ pan and cook in a 400 degree BBQ on indirect heat for 50 – 55 minutes until juices run clear or the internal temperature is 170 degrees.

Thursday, 19 July 2012

Chorizo pasta sauce with marinated strip loin on salad

Recipe Title:  marinated strip loin grilling steak (click here to go directly to my YouTube video of this recipe)
By: Miriam Borys
Serves: 4 people
2 strip loin grilling steaks (approximately 1 kg. of meat)
¾ cup olive oil
½ cup balsamic vinegar
2 tbsp. ‘garlic plus’ (Club House brand is the ‘one step seasoning’ we have available and it is delicious as part of a marinade) you could use any dry herbs and seasoning that you have available.
Salt & pepper
1 zip lock bag
Place both steaks in the bag and add oil and seasonings.
Marinate for 2 hours or all day if you have the time. Every time you walk by the kitchen turn the bag over to ensure the sauce is on all of the meat.
Grill for a total of 7 minutes for a medium rare doneness. 
This is perfect on a salad or with pasta.

Tossed salad (in photo)
3 cups mixed greens
8 grape tomatoes – cut in slices
10 kalamata olives
½ English cucumber – diced
½ cup cilantro
½ cup shredded parmesan  cheese
Olive & vinegar dressing of choice

Recipe Title:  Chorizo pasta sauce with red wine & thyme from Greenlake in the Cariboo (as soon as I can download the video ,click here to go directly to my YouTube video of this recipe)
By: Miriam Borys
Servings: 8 - 10
3 tbsp. olive oil
4 hot Italian chorizo sausages
½ large onion
1 small tomato
1-2 large beefsteak tomatoes
½- ¾   cup sundried tomatoes
2 tbsp. dried or fresh thyme
680ml water (rinse out tomato jar) – add enough water to thin down the sauce to your           liking. Without the water this sauce is very thick and sooooooo delicious!
2 cups red wine (save 1 cup to add after sauce is pureed)

Heat Dutch oven (large pot) add oil and chorizo sausage (remove sausage meat from casing first, discard casing).
Sauté meat, diced onion and small diced tomato.
Add diced beefsteak tomatoes.
Add tomato sauce, red wine, sundried tomatoes, water and thyme.
Bring to a boil and reduce heat and simmer for 1 ½ hours.
Puree with a blender and continue to simmer with another cup of red wine, and water to thin the sauce down to your liking.
Serve over pasta of your choice.