Canadian Dishes

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Friday, 28 February 2014

Hummus with Artichokes & Basil

By: Miriam Borys


2 cans chick peas (well rinsed under cold water & drained) 540ml X2
1/4 cup Olive oil 
2 tbsp. Tahini 
8 artichoke hearts quarters  (marinated)
6 -8 fresh basil leaves
3 garlic cloves
2 tbsp. lime juice or lemon juice
3 spring onions (green onions) I used only the green parts of the onion
1 cup vegetable stock or water
cracked salt & pepper to taste

Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
Add all ingredients into the processor except vegetable stock.
Processes until large pieces are gone. Scrape the sides of the processor bowl down.
Continue to process and add vegetable stock until the hummus is at the desired consistency. This stage is up to you and your personal taste.
Store in the fridge.

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

Saturday, 22 February 2014

Kale & Ginger Smoothie

Recipe Title: Kale & Ginger Smoothie (click here to go to my YouTube video of this recipe)

Recipe By: Miriam Borys
Ingredient suggestions by Devon Wolfe of Vernon, BC

Servings: 2 large smoothies

2 cups almond milk or coconut milk
1 tsp. chia seeds
1 banana
1/2 cup frozen blueberries
1/4 cup frozen or fresh fruit of choice
1/2 apple (I use the old apples what have gone soft)
1/2 cup kale - washed first and leaves removed  from stem
1 tbsp. ginger - peeled & in a chunk or grated 
1/4 cup parsley - fresh
1 tsp. turmeric
1/2 tsp. cinnamon

1 tsp. flax seeds - ground
1 tsp. flax oil or omega 3 oil

Pour almond or coconut milk into a blender & add chia seeds to allow the chia seeds to soak for 5-10 minutes. (When you soak the seeds in the milk, they expand and become gelatinous, a property that is suppose to aid digestion and contributes to their low glycemic index)
 Add all remaining ingredients and blend until chunks are liquified.
Pour into 2 large glasses and enjoy.

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

Tuesday, 11 February 2014

Steamed Mussels with coconut thyme sauce

Recipe Title: Steamed Mussels with coconut thyme sauce

By: Miriam Borys

Servings: 6


2 lb. Mussels
¼ cup olive oil
2 tbsp.  butter
1 can coconut milk (400ml)
2 cups onions - diced
2 – 4 cloves garlic
½ bunch cilantro - about 2 cups loosely packed
1 serrano pepper - diced
2 tsp. Madras curry
1/4 cup green onions
1 - 2 tsp. thyme - fresh

salt & pepper to taste

Fresh bread of choice

To prepare mussels, wash under cool running water. Tap mussels & if they do not close  DO NOT USE …THROW AWAY. If storing in plastic bag in fridge before cooking do not close the bag as the mussels have to breath.

Debeard the mussels and keep cool (Little brown threads may be sticking out from between the 2 shells. This is the beard. Grasp the beard with a dry cloth and pull it out completely and discard)

Heat a large soup pot over med high heat first. Melt butter and add oil.
Sauté diced onion, serrano pepper & garlic in oil & butter until tender but not too brown.
Add curry & fresh thyme leaves and continue to sauté to release the curry flavor
Add coconut milk and bring to a rapid boil.
Add mussels & cilantro all at once, cover and cook for 4 minutes until scallops open.
Just before serving add green onions and salt & pepper if desired.
Serve immediately.  The mussels & sauce taste great with fresh bread to soak coconut thyme sauce.

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

Thursday, 6 February 2014

Marinated Prawn Salad With Fresh Ginger and Avocado

Recipe Title: Marinated Prawn Salad With Fresh Ginger and Avocado

By: Miriam Borys

Servings: 6

3 avocados
Lemon juice

1 400 g bag Prawns - cooked & peeled  
1 juice of one lemon
¼ cup shallots or red onion - diced brunoise
½ cup fresh cilantro
½ cup celery - diced brunoise

10 grape tomatoes -diced small
2 tablespoon White balsamic vinegar
2 tablespoon Olive oil
2 tablespoon Freshly grated ginger -peeled first
Salt & pepper - dash of each
Dash hot sauce
½ box Arugula & spinach greens
Salad Dressing 
½ cup sour cream
½ cup mayo
¼ cup goats cheese
¼ cup sun dried tomatoes - diced fine
1 tsp. Hot sauce
3 tablespoon white balsamic vinegar
1 tsp. Italian herbs Salt & pepper

To prepare ahead, the prawn salad filling can be made in the morning to be served at dinner time. 
To get a head start I cut the avocado in half and scoop out the half in one piece with a large spoon. I
placed the halves of avocado in a bowl and drizzled with lemon juice. This prevents the avocado from turning brown.

Meanwhile, dice up cooked prawns into smaller
pieces (this helps when serving as the salad stays inside the ½ avocado). You can either buy the cooked prawns or buy them raw and sauté them yourself in butter and olive oil.
Wash celery & dice brunoise.
Wash and chop cilantro.
Dice shallot and tomatoes. Grate peeled ginger.
Add prawns, celery, cilantro, shallot, tomatoes & ginger into a mixing bowl.
Pour olive oil, hot sauce and white balsamic vinegar over prawn mixture. Squeeze lemon juice onto prawn mixture as well and add salt and pepper to taste and store in fridge until meal time.
Wash salad greens. 

To plate this salad place a layer of salad greens onto plate. Place an avocado half (or two) onto greens. Spoon a good portion of the marinated prawn mixture on to the avocado.

Place a dollop of salad dressing onto prawn mixture. 

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