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Friday, 28 December 2012

Eggs Benny do-it-yourself Bar

Eggs Benny do-it-yourself Bar (click on this link to go to my YouTube video)

Yogurt Hollandaise
1 tub (500g) Greek style yogurt
6 Egg yolks
½  cup butter
¼ tsp. Dry mustard powder
Dash cayenne
Salt & pepper
1 tsp. fresh dill – diced small 
In a double boiler combine yogurt and egg yolks. Whisk until combined while cooking over medium heat.
Add remaining ingredients and continue to cook until thickened. Do Not Boil or it will separate.

My daughter Alexandra enjoying the vegetarian Eggs Benny

Recipe Title:  Pesto with cilantro & serrano pepper
By: Miriam Borys
¼ lb. fresh basil
3 garlic gloves
¼ cup olive oil (add more if the pesto is too thick)
1 tbsp. serrano pepper
¼ cup   pecorino romano cheese
1/8 cup chives
1/8 cup cilantro
salt – start with ¼ tsp. and add more to taste
1.     Rinse well and remove stems of fresh basil.
2.    Spin dry to remove water
3.    Into the processor add basil, garlic, oil, cracked pepper, serrano pepper, cilantro, and salt to taste.
4.    Blend until the pesto sauce is the consistency you desire.
5.    Serve as a sauce for pasta, as a spread for a healthy sandwich or on a grilled cheese sandwich
(see my video 3 cheese pesto bliss at to see how this delicious sandwich is made.

Recipe Title: How to poach an egg (click here to go directly to my YouTube video of this recipe)

1 egg
Pot or deep frying pan of medium boiling water
1 tbsp. white vinegar (white wine vinegar will do as well)
1 spider (kitchen tool with holes to remove egg from hot water while allowing the water to drain off)
Paper towels or a clean cloth
Bring the water to boil. Turn heat down to medium and add vinegar to medium boiling water.
Crack egg into a small bowl.
Place the bowl just under the surface of the water and allow the egg to gently slip into the water. (see photo below)
Cook for 2 minutes for a perfectly soft cooked egg.
Cook longer for a hard cooked egg.
Remove from the water with the spider and carefully place the bottom of the spider on a cloth or paper towel. This removes all the excess water and will prevent the English muffin from becoming soggy.
Place the poached egg onto the English muffin or tomato and top with desired amount of hollandaise sauce.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

Tuesday, 25 December 2012

Merry Christmas One and All

I want to take this opportunity to wish you a Merry Christmas from my home in North Vancouver. I am so thankful for your support and I wish you health and happiness in the new year. From Carl, my right hand assistant, our five adult children (David, John, Alexandra, Cori and Jonathan) and myself, Miriam, all the best and happy cooking.

Friday, 21 December 2012

Christmas Morning Frittata - prep the day before

Christmas Morning Frittata (click on this link to go to my great video)

(Also, please click on 'subscribe' to the left so that you are the first to receive get all my recipes & videos)

Recipe by: Miriam Borys

Yield: 4-5 servings (this recipe can be doubled very well)

Mix this up the day ahead and store in the fridge overnight. By doing this the next morning goes so much smoother.

1 T               oil
1 T               butter
½ cup            onion
1/3 cup         zucchini
1/2 cup         artichoke hearts ( or red bell peppers if desired)
¼ cup            cilantro
2                  green onions
3                  sage leaf
30 ml            cream
60 ml            milk
2 T               cream cheese (optional)
6                  eggs
½ cup            4 cheese blend (provolone, mozzarella, parmesan, emmental)
½ cup            Pecorino romano cheese for garnish

Into a sauté pan on the stove (medium heat) sauté diced onion, zucchini and red bell peppers in oil and butter.
When onions are transparent, add diced sage, green onions & cilantro.
Continue to cook on low heat until aromatic flavors blend.
In a bowl whisk together eggs, milk, cream, cream cheese, grated cheese, salt and pepper.
Spray baking dish and add the sauté vegetables and herbs to the bottom of the dish.
Add egg mixture.
Bake at 325
° F for 15-20 minutes until the center has solidified.
Remove from oven and grate desired amount of Pecorino Romano cheese on top of hot frittata.
Serve hot on toast or fresh tomato wedges.
Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

Thursday, 20 December 2012

Leek and Potato Soup with Tuscan Sunset Rub

Recipe Title:  Leek & Potato Soup using Tuscan Sunset Rub

By: Miriam Borys

Yield – 2 servings

2 tbsp.            extra virgin olive oil
1 tbsp.             butter
½                      onion
2                      garlic cloves
1 cup                leeks
1                      celery stalk
1                      carrot
2 tbsp.            cilantro
Sprig thyme    (remove thyme before serving and discard)
4 cups             stock ( chicken or vegetable)
1                      potato
½ tsp.              Tuscan Sunset Rub from
1                      bouillon cube for flavor

1    In a sauté pan sauté onions, garlic, leeks, in butter and extra virgin olive oil.
.    Add diced and washed leeks, carrots, celery, and cilantro.
    Add thyme, chicken stock, dried herbs, and diced potato.
    Add bouillon cube if desired.
    Bring to a boil and reduce heat and simmer for 25 minutes.
   Serve hot.
   This recipe duplicates very well. If too thick add 1 cup of water and simmer.
    Garnish with fresh cilantro.

Monday, 17 December 2012

Five Star Stuffing

Yield:  6-8 servings

By: Miriam Borys

1          onions – large
4          celery stalks
2 c       carrots - diced
¼ c       olive oil
1/4 c    butter
1/2 c    fresh sage 
2 T      rosemary - fresh
2 tsp.      sage powder
1/2  tsp.  thyme dried
1 cup  fresh cranberries  – cook in 1 cup of water, strain cooked cranberries to  make 1/2 cup of cooked cranberries
1/2 cup  fresh parsley OR cilantro  (either of these taste amazing - your choice)
1 c       pecans (walnuts, pine nuts, are also an option)
4-5c  bread crumbs (or bread chunks)
1/2   cup milk (to add to bread crumbs)
1 cup stock liquid (vegetable or chicken)
Option: add ½ cup white wine and ½ cup stock for the liquid
salt & pepper to taste

Melt butter in olive oil in sauté pan on medium heat.
Add onions. Sauté diced onions until slightly transparent.
Add diced celery, carrots, sage and rosemary. Continue to sauté with onions until carrots turn a bright orange but are still hard and not fully cooked (they will continue to cook in the oven).
Cut up bread in processor until crumbs or cut with a knife into large chunks.
In a mixing bowl add milk to bread crumbs and stir well until all milk is absorbed. Set aside.
Cook cranberries in a separate pot until cranberries melt down and reduce. Strain and hold cranberries to add to bread crumbs.
Meanwhile wash parsley or cilantro and chop 1/2 cup of your choice. 
Add all ingredients into a large bowl. Stir until well combined and the .
Place stuffing into a greased casserole dish or wrap in parchment as demonstrated on the video.
Cool overnight in fridge if preparing the day before.
For a hot side dish cook at 350° for approx. 30 – 40 minutes until internal temperature reads 165° or stuff this dressing in your turkey for the most amazing turkey stuffing ever.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

Friday, 14 December 2012

How to Cook a Turkey

By: Miriam Borys

1 thawed turkey
1 ½ cup olive oil
Salt & pepper

Options:  fresh herbs & halved onions in cavity of the bird.

For the holidays I prefer to have lots of leftovers for sandwiches and soup. Therefore I usually buy a 25 lb. turkey or I cook two 15 lb. turkeys to make sure there will be cold turkey leftovers for Boxing Day.
Thawing: (taking a turkey from a frozen solid state to a not frozen state).
Place turkey on large drip tray in refrigerator. Allow 5 hours per ½ kg. or per pound thawing time.
A large turkey takes 4-5 days to thaw in the fridge. This is the safest way to thaw frozen poultry. Another method to use when you don’t have 4 days is to partially thaw the bird under cold running water. Leave the turkey in the plastic shrink wrap and place in a sink that allows the water to slowly drain. Place the bird under the cold water flow. I have to caution you not to leave the area during this method of thawing as the water could flood your kitchen. This method is a good start to the thawing process. After, put the turkey on a drip pan in the fridge for a couple of days to finish the thawing.   
Cooking Times:
Cooking Time is an approximate guess…the best way to tell if your turkey is cooked is by using a probe thermometer inserted into the middle of the fleshy part of the bird. When the bird’s internal temperature is  170
° and the juices run clear, the bird is safe to eat.

Probe Thermometer
4 to 6
10 - 12 lb
(4.5 - 5.5 kg)
3-1/2 to 3-3/4 hours
3 to 3-1/4 hours
8 to 10
12 - 16 lb
(5.5 - 7 kg)
3-3/4 to 4 hours
3-1/4 to 3-1/2 hours
12 to 16
16 - 22 lb
(7 - 10 kg)
4 to 4-1/2
3-1/2 to 4 hours
This chart (above) is from the ‘Canadian Living’ website. For more information about turkey sizes, cooking times and portions please go to ‘Canadian Living’, a very informative resource. See the link below

 Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

Tuesday, 11 December 2012

Easy Vegetable Stuffing with Butternut Squash

Yield:  6 servings

By: Miriam Borys

¼ c       olive oil
1/4 c    butter
2          onions – large 
4          stocks celery
2 c       carrots - diced
12 slices bread  or old hamburger buns
2 tbsp. dried sage 
2 tsp.      Sage powder
1 cup   fresh cilantro
1 ½ cups vegetable stock or water
salt & pepper to taste
Option: add ½ cup white wine to deglaze the pan before adding 1 cup of stock

after baking for 35 - 40 minutes in 350 oven...yummy!!!
Melt butter in olive oil in sauté pan on medium heat.
Add onions. Sauté diced onions until softened and slightly transparent.
Add diced celery, carrots, sage and rosemary. Continue to sauté with onions until carrots turned a bright orange but are still hard and not fully cooked (they will continue to cook in the oven).
Add butternut squash (optional but a tasty addition)
Cut up bread in cubes with a knife.
Meanwhile wash cilantro and chop 1/2 cup.  
Add all ingredients into a large bowl with bread crumbs and cooked onion mixture. Toss until well combined.
Place stuffing into a greased casserole dish. Cool overnight in fridge if making ahead.
If desired you can also roll this stuffing in greased parchment paper and then tin foil to make very tidy, presentable rounds that can be cut very easily after coming out of the oven. Cook in tin foil logs for 25 minutes at 325. Let cool slightly & then slice.

Cook stuffing in the casserole at 350 degrees for approx. 30 – 40 minutes until internal temperature is 165.
Note:  this  vegetable stuffing can be stuffed in your turkey as well if desired. If you choose to stuff your turkey ensure the internal temperature is 170 when removed from the oven. Also, immediately remove the stuffing from the cavity of the turkey to prevent contamination.

Saturday, 8 December 2012

Perogies (with potato & cottage cheese filling)

Recipe Title:  Perogies (with potato & cottage cheese filling) Click here togo to my YouTube video of this recipe


By: Miriam Borys (inspired by Mrs. Anna Borys)

Servings: 2


Potato Filling ( can be made the day before stored in the cooler until needed)
2 cups cooked potatoes – riced or mashed
1 cup dry cup cottage cheese
¾ tsp. salt
½ tsp. dried dill ( or fresh if possible)
1 egg
½ onion – sautéed in oil and butter until transparent

Perogie Dough – for 9 perogies
¾ cup flour
½ cup sour cream

1 onion – diced small
Green onion or chives
1/8 cup butter
1/8 cup olive oil

Potato Filling:
Boil or steam potatoes until cooked. Drain and while still hot, rice[1] potatoes until light and fluffy and no lumps.
In a large bowl add riced potatoes, egg, cooked onions, dill, dry curd cottage cheese and salt and pepper.
Mix well and set aside in cooler until ready to fill perogies.

Perogie dough:
In a bowl add ¾ cup flour and ½ cup of full fat sour cream. Stir well and turn out onto a floured board.
Continue to combine until the dough forms into a ball.
Knead the dough on a floured board until the dough becomes soft, approximately 1-2 minutes.

Making Perogies:
Roll out dough to a thickness of 1/8 of an inch.
Cut into rounds (yields 9 rounds).
With cold water wet the inside edge of ½ of the round.
Place a heaping teaspoon of filling into the middle of the round.
Gently fold the ends together so that the Perogie is in the shape of a half moon.
Set aside while a large pot of water comes to the boil.
In a large pot boil water.
One by one gently place each perogie in the boiling water. When the perogies float to the top set your timer and boil for 2 minutes.
Meanwhile, sauté ½ an onion in oil and butter until fully cooked.
When the perogies have boiled for 2 minutes remove them and immediately place them in the cooked onions in the frying pan.
Fry the perogies for a few minutes only.
Serve immediately with a dollop of sour cream.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

[1] A ricer is a small kitchen tool that helps you ensure that the potatoes have no lumps. 

Thursday, 6 December 2012

Butternut Squash, Kale and Basil Soup

Recipe Title:  Butternut Squash, Kale and Basil Soup (Click here to go to my YouTube video of this recipe).


Created By: Miriam Borys

Servings: 6

3 tbsp. olive oil
1 tsp. coconut oil
1 onion – diced
3 garlic cloves
1 tsp. dried Sage
1 tbsp. fresh rosemary
1 butternut squash – washed, remove seeds, diced – no need to peel
3 – 4 cups fresh kale
½ cup basil – fresh
½ cup sour cream (garnish)

Option: a nice option is to roast the butternut squash in a 350 oven for 30 minutes first. Wash, core & cut into chunks – no need to peel. Coat squash chunks in oil and lightly dust with salt and pepper.

Soup Procedure:
Sauté onion and garlic in oils in a hot frying pan.
Add herbs (sage & rosemary) and sauté for 2 minutes.
Wash the butternut squash, remove the stem end and root end and cut up into large chunks. Remove the seeds and discard (no need to peel).
Add squash chunks to onions, garlic and herbs.
Sauté for 10 minutes.
Add washed & sliced kale.
Add white wine to deglaze the pot.
Add 6 cups of stock (more water or stock can be added later if the soup is too thick). Cover and allow the kale to wilt.
Bring to the boil then reduce heat and simmer for 25 minutes.
Just before puréeing add remaining basil. Purée with an immersion blender until you are happy with the consistency of the soup.
Serve with a dollop of sour cream and your favorite bread.