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Friday, 23 January 2015

Swimming Rama Chicken for Sheila Maggie’s Birthday Dinner

Original Recipe: Graeme Moorhouse

Adapted by: Miriam Borys

Servings: 5-6

1 lb. chicken breast or thighs - thinly sliced 
2 tbsp. butter
1 large yellow onion 
8 cremini mushrooms - cleaned & sliced
2 tbsp. red curry paste 

2 cans coconut milk
2 tsps. each brown sugar (or honey), fish sauce, lime juice 
8 kaffir leaves (lime leaves) 
2 tbsp.  peanut butter
4-5 large carrots (I use yellow and orange carrots) - peeled and chopped into 
large chunks
15 small new potatoes - cut in half 

2 cups basmati rice

Par boil the prepared carrots and potatoes for 5 minutes. Turn off and drain immediately so the vegetables don’t overcook. Hold to use later.

Rinse under cold water and then slice chicken breast or  thighs into thin slices. Set aside to hold until the curry sauce is in the pan and simmering.

Heat a heavy sauce pan on medium heat and melt the butter. Add diced onion and cook until slightly transparent. Add the mushrooms and continue to saute until slightly cooked. Remove pot from the heat and hold.

Now put the rice on to cook. Add rice to another sauce pot and rinse under cold water several times until the water runs clear.
Add one cup of the coconut milk and 2 cups of water to the rice. Add 3 kaffir lime leaves and bring up to the boil and turn down to low to slowly cook while you put the chicken on.

Place the onion/mushroom pot back on the heat and add curry paste and stir to blend with the the vegetables. Add 1 cup of the remaining coconut milk from the can to help blend the curry paste. Continue to stir until the curry paste is well blended and is heated. Add remaining coconut milk and stir in brown sugar, fish sauce, lime juice and remaining kaffir leaves (remember these leaves are for flavour only and not to eat).
Add chicken slices to the hot coconut curry sauce and stir well. Cook for 5 minutes.
Add peanut butter, par boiled potatoes and carrots, stir well and bring up to the boil.  Reduce the heat to simmer and cook until chicken reaches the internal temperature of 170 degrees F (approximately as long as it takes for the rice to cook).
Thank you to my brother-in-law Graeme for the original swimming rama recipe on this blog.

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

Tuesday, 13 January 2015

Healthy Turkey Chili

Recipe Title: Healthy and Quick Turkey Chili  

1/4 cup olive oil
2 onion- diced small
2 cup celery - diced
1 cup bell peppers - red & yellow were used for this recipe
6 garlic cloves - peeled and diced
.5 kg. lean ground turkey

1 tsp. red chilli flakes
1 tbsp. smoked paprika
1 tbsp. Italian seasoning
1/4 cup + chilli powder 
1  can tomato sauce (398ml can)
1 large can diced tomatoes 
2 cups canned roma tomatoes (in the jar)
1 can 398ml brown beans of choice (14oz.) 
1 can 540ml black beans - rinsed well first (19 oz.)
1 can 540ml chick peas - rinsed well first (19 oz.)
1 can 540ml kidney beans - rinsed well first (19 oz.)
1 cup clamato juice or water
salt & pepper

In a large sauce pot sauté onions, celery, garlic and bell peppers.
When onions are slightly transparent add spices, herbs and salt and pepper.
Add ground turkey.  Sauté while breaking apart the  turkey until the turkey is semi cooked.
Add the rest of the ingredients on the list. 
Bring up to the boil, stirring and then reduce the heat and simmer for 30 - 45 minutes to allow time for the spices and herbs to infuse the beans.
Serve with fresh bread.

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

Monday, 12 January 2015

Arugula, Artichoke & Red Chilli Hummus (quick, easy and a crowd pleaser)

Recipe Title: Arugula, Artichoke & Red Chilli Hummus (quick, easy, delicious and a crowd pleaser)

By: Miriam Borys


1 can chick peas (well rinsed under 
cold water & drained) 540ml
1/2 cup Olive oil 
3 tbsp. Tahini 
2 tsp. cumin
1 cup artichoke hearts (canned or pickled)
1 cup arugula
1/2 tsp red chilli flakes
1 tsp. bouquet garni (or Italian seasoning)
1 banana pepper (optional)
1/2 cup apple cider vinegar
cracked salt & pepper to taste
 water to add until hummus is at the desired consistency

Drain chick peas. Rinse under cold water in a wire mesh sieve and drain well. Add to food processor.
Wash & de seed the banana pepper and add into processor.
Add remaining ingredients into the food processor.
Process until large pieces are gone. Scrape the sides of the processor bowl down. 
Continue to process until the hummus is at the desired consistency. This stage is up to you and your personal taste. If too thick add water or  broth (vegetable or chicken) a little at a time until the hummus is at the right consistency.
Store in the fridge in a covered container until serving.
Great served with a vegetable tray or with  crackers and cheese.

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

Sunday, 11 January 2015

Cabbage Rolls (The Old Fashioned Kind)

Yield: 29 large cabbage rolls
(enough for 12 people +)

Thanks to the Matriarchs in my family for mentoring me in the kitchen. My Mom, Eileen Little, for teaching me how to make cabbage rolls at a very early age. This recipe is an adaptation of her original recipe. Also, my children's Baba, Anna Borys shared with me and taught me all about freezing cabbage to make cabbage-roll making so much easier.

5 cups cooked tomato rice (see recipe below)
1 large green cabbage (wilted - please see below)
1 10 oz tomato soup 
2  cans tomato sauce (398ml can) 
1 large can diced tomatoes 
.5 kg. lean ground beef
1 onion- diced small
1 bulb garlic - diced concas
3 tbsp. olive oil
1 cup clamato juice or water
salt & pepper

Cook the tomato rice as per the recipe below. This can be done well ahead and you can even use left over rice. You will need a total of 5 cups of cooked rice.  Chill until needed.
Dice onion and garlic and sauté until onions are  transparent. This may seem like a lot of garlic but it adds so much to the flavour .
Preparing the Cabbage
The cabbage has to be to wilted in order to easily roll the cabbage around the filling. There are a few ways to do this. 
  1. Steaming: cut out the core of a fresh cabbage and steam in boiling water until leaves become wilted and you can easily remove each leaf.  This is laborious but works very well if you didn’t have the time to freeze the cabbage ahead of time
  2. Freezing: freeze the whole cabbage for 2-3 days. The night before you are making your cabbage rolls remove the cabbage from the freezer and leave at room temperature to thaw (the cabbage will leak so place it on a large plate). This is the easiest way to wilt the cabbage leaves.
When the cabbage leaves are wilted (soft to the touch, more pliable and semi transparent) mix the cooked tomato rice and ground beef together as follows. In a large mixing bowl add cooked tomato rice, raw ground beef, cooked onion and garlic, 1/2 can of tomato sauce, lots of ground pepper and salt (1/2 tsp.).
Vegetarian option: I always make a small vegetarian dish for my daughter Alexandra and our friend Mari as they do not eat meat. The filling consists of 1 cup cooked tomato rice, 1/2 cup diced zucchini, 1/2 a banana pepper, salt and pepper to taste. There are so many options for meatless cabbage rolls. This is just one of those options.
Mix together well.
Before you start filling your cabbage rolls, gently pull off each cabbage leaf one at a time and stack the leaves on a large plate in preparation for the filling (see video of this procedure). I always discard the two large outer leaves from each cabbage as they are usually damaged and dirty.
Measure out 1/3 cup of the rice/ground beef mixture into each cabbage leaf.
Roll up so that the rice mixture is totally encased. (see video for this procedure)
Grease casserole dish or one larger casserole dish or roasting pan.
Place each cabbage roll carefully beside each other (not too squished) so that the cabbage rolls stay rolled. 
Two layers only per casserole so that all the rolls are immersed in the tomato sauce.
Divide the cans of tomato soup, diced tomatoes and tomato sauce in half and add a half a can of each to each of the two casserole.  
Add a cup of water or a cup of clamato juice to each casserole.
Cover well and cook at 350 degrees for 2 hours.
Turn off the oven 1/2 hour before service and allow the cabbage rolls to set.
Serve hot with fresh sourdough bread and a salad of choice.

Tomato rice  
2 cups rice
1 cup tomato sauce
3 cups water

Rinse rice well first in cold water and drain. To a medium sized pot add rice, tomato sauce, water and salt & pepper.
Bring up to the boil.

Cover the pot and turn down to low.  Allow approximately 20 minutes to cook.

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