Canadian Dishes

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Sunday, 16 November 2014

Falcon Ridge Farms - the best organic Jams & Jellies ...and did I mention Herbal Throat Spray?



Falcon Ridge Farms is owned and operated by Grant & Marlys Wolfe
We visited their farm in the summer and I came away with some jams, condiments, herbal teas and the amazing Herbal Throat Spray which I am using at the moment. One of my colleagues came to work very sick and to ward off getting his flu bug I have been using the spray daily. Thanks to Marlys for this great product.

click on the link below to go to Grant and Marlys' website for Falcon Ridge Farms.
http://falconridgefarms.ca



Herbal Throat Spray
A very effective throat spray for sore throats. Contains herbs that have anti-inflammatory and anti-bacterial properties: Echinacea, Oil of Oregano, Astragalus and St. John’s Wort.
Ingredients: Purified Water, Echinacea Angustifolia Seeds and Flowers Extract, Echinacea Angustifolia Root Extract, Astragalus Extract, Rosehip Extract, Peppermint Extract, Nettle & St. John’s Wort Extract, Peppermint Essential Oil, Honey with Onion, Oil of Oregano, Dispersant. 

Jams & Jellies
Our delicious full-bodied jams and jellies are made from organic fruit grown on the farm, including apricots, blackberries, blueberries, cherries, wild chokecherries, grapes, raspberries, strawberries, and rhubarb. For something different, try our Gingered Zucchini Marmalade, Carrot Cake Jam (it really tastes like carrot cake), or Blueberry Basil Jam. Breakfast will never be the same again!

Tuesday, 11 November 2014

Turkey, Chorizo Slow-Cook Chili

Recipe Title: Turkey Chorizo Slow-Cook Chili

For all you busy people out there who love to come home to a delicious,  aromatic hot meal at the end of the day.

By: Miriam Borys

Servings: 8

Ingredients:

1 ground turkey
1/2 - 1 cup hot Italian sausage 
2 yellow onion - diced 
1 cup diced celery
1 small yellow pepper - diced
5 tbsp. chili powder
1 tbsp. Italian seasoning
1 can (540ml) diced tomatoes with juice
1 can (540ml red kidney beans - rinsed well first under cold water
1 can brown beans (14 oz 398ml)
dash himalayan salt
dash black pepper
Plug in Crock-Pot and turn on to high heat. 
Add brown beans, diced tomatoes and rinsed kidney beans to crock-pot. Stir once and put the lid on and allow the pot to start heating up.
Meanwhile, on the stove top in a sauce pot sauté turkey and chorizo until half done.
Add onions, celery, yellow pepper to the meat and continue to salute until onions are transparent.
Pour all of the turkey/chorizo vegetable mixture into the pre-heated crock pot with the tomatoes and beans. 
Add chili powder, Italian seasoning, salt and pepper.
Replace the  lid on tight and allow chilli to simmer for the day. If you are home during the day you can stir once at mid day but do not lift the lid during the day or this would increase the cooking time (you do not need to stir this at all if at work).
Serve with a tossed salad and bread of your choice.

***Chili powder isn't the same as cayenne pepper. Pure cayenne pepper is much hotter than chili powder. Indeed, cayenne pepper is one of several ingredients that go into making chili powder, but they're not interchangeable. http://culinaryarts.about.com/od/glossary/g/Chili-Powder.htm

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com





Saturday, 8 November 2014

Easy Crock-Pot Split Pea and Ham Soup


Created By: Miriam Borys 

Servings:  5-6 

Ingredients:





1 ham  hock ( we bought a ham with bone in to roast for a Ham & scalloped potato dinner. We used all the delicious ham for dinner, leftovers and sandwiches and saved the bone for this soup)
3 tbsp. olive oil
2 large onions - peeled and diced
2-4 carrots - peeled and cut into chunks
2 cups celery chunks
1 bag (500g) green split peas (these do not have to soak  overnight but they need to be rinsed well to remove the impurities
900ml chicken stock
1 cup red wine  (for deglazing
the pan)
3 bay leaves
1 tsp. thyme (fresh is best  but today I am using ground)
black pepper

Procedure:
Sauté mirepoix (onions, carrots, celery) on medium heat on the stove first. Sauté until transparent (just cooked and onions are slightly transparent) and turn off the heat and add to crock pot.
Add the following to the crock pot:
chicken stock, ham hock (bone), mirepoix, split peas, bay leaves, thyme, deglazed red wine liquid with fond, and black pepper.
Turn Crock Pot on to medium high, cover with a lid, and  allow to cook until you return from work. No need to peek!
Serve hot with fresh bread or your families favourites crackers.




Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
YouTube Channel: