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Sunday, 20 April 2014

Easy, Quick & the Best Curry Scalloped Potatoes

Recipe Title: Easy, Quick & the Best Curry Scalloped Potatoes 
By: Miriam Borys
Servings: 8
2 onions
6 yukon gold potatoes (medium large size) or use new white potatoes
1 béchamel sauce with curry (see recipe below)
Make béchamel sauce. This sauce can be made a day ahead if necessary but store in fridge until needed.
Peel and slice onions so they are ready to steam with potatoes.
Don’t peel potatoes. Wash under cold water and remove nasty bits.
Cut potatoes into thick slices and steam for 5 minutes with the onions. I did this in two batches as my steamer is small.
Grease a casserole dish first. Add 1/8 cup of butter to the bottom of the casserole dish and allow to melt.
Add cut, steamed potatoes & onions.
Sprinkle with salt and pepper.
Cover with heated up béchamel curry sauce.
Cook in a 350 degree oven (175C) for 50 minutes. Serve hot.
These untraditional scalloped potatoes go very well with ham and steamed green vegetables.

Recipe Title:  Béchamel Sauce - How to make a  basic white sauce. (click here
 to go directly to my YouTube video of this recipe) 

By: Miriam Borys
Yield: 4 cups 
4 tablespoons butter
4 tablespoons flour
5 cups milk
Salt & pepper to taste  (approx.. ½ teaspoon each)
1 tablespoon curry powder
In a pre-heated sauce pan melt better completely.
Add flour to make a roux & cook for 2 minutes to cook the flour.
Add curry, stir in and cook for 1 minutes then add the milk and whisk while milk heats up.
This sauce takes about 10 minutes to come up to the boil.
Reduce the heat and continue to cook while whisking to prevent burning and lumping.    
If a smoother sauce is desired, strain through a wire mess strainer. 

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

Sunday, 6 April 2014

Lentil Hummus with Artichokes, Cilantro & Serrano pepper

Recipe Title:  Lentil Hummus with Artichokes, Cilantro & Serrano pepper
Please check out Canadian Lentils on Facebook

By: Miriam Borys


1 can lentils  (540ml) well drained & rinsed
3 large garlic gloves
1 cup cilantro
1 cup artichoke hearts
Cracked pepper & salt
2 T tahini (sesame paste)
¼ cup olive oil
1/8 cup lemon juice
1 serrano pepper
1 chunk fresh ginger (optional but very delicious)

Drain lentils and  rinse well under cold water in a sieve and drain well.
Core the serrano pepper to remove the seeds, cut into large chunks. Peel fresh ginger and cut the piece into chunks.
Add all ingredients into the processor.
Process until large pieces are gone. Scrape the sides of the processor bowl down.
Continue to process until the hummus is as smooth as you choose it to be.
Serve with fresh vegetable sticks & crackers.
Store in the fridge if not serving immediately.

Lentil & Pork Slow Cooker Stew

By: Miriam Borys 

Servings: 4-6


1 small pork roast (1 lb. cut into cubes - about 2 cups of cubes)
1/8 cup olive oil
1 cup white wine
1 can lentils (540ml) drained & rinsed
1 large onion
1 large potato (cut into large chunks - no need to peel if using new potatoes)
1 large leek (cleaned & diced into large chunks)
1 can diced tomatoes with the juice
3 tsp. fresh rosemary
1 tsp. salt
1 tsp. pepper
1 tbsp. hot sauce
1 tbsp. potato starch
1/2 cup water

Sauté pork chunks in oil in a skillet with onions. Deglaze with 1 cup of white wine.
Transfer sautéed pork & onions with wine deglaze to the slow cooker.
Add lentils, potato chunks, leeks, diced tomatoes, herbs and spices.
Turn slow cooker to medium high and with the lid securely on allow the lentil stew to cook all day. When I arrive home a delicious aromatic lentil stew is ready to be thickened and served.
To thicken the stew add potato starch to the water and stir until no lumps. Add potato starch liquid to the stew stir and allow to cook for 1 more hour.
I usually sauté the meat and onions and prep the vegetables the night before so that all I have to do is add everything to the slow cooker.

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