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Thursday, 30 June 2016

Rib Steak Stew stuffed in Yorkshire Puddings

By: Miriam Borys Busby

Yield:  6 servings


1 kg. rib steak (or stew beef of your choice) approximately 2 cups when diced
1/4 cup flour
3 tbsp. oil
1 onion
3 small carrots
1 cup celery - diced
1 small zucchini
2 small potatoes
2 tbsp. chili paste
3 tomatoes ( I used the over ripe ones)
1/2 cup red wine
2 cups soup stock (beef or chicken)

Coat the cut up steak in flour and salt & pepper.
Add oil to the pan and heat.  Add flour coated beef and saute until starting to brown. 
Add onion and cook until onion is slightly cooked.
Add remaining vegetables. Stir well and add stock. Bring to a boil and turn heat down and continue to simmer for 30 minutes with the lid on the pot.
Remove the lid and cook for 15 more minutes and the stew will thicken up slightly.
Meanwhile make Yorkshire puddings and when the Yorkshires are baked ladle stew into the centre of the Yorkshire pudding.

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

For a video on Yorkshire Puddings How To please follow this link to my YouTube video. And for a complete recipe please go to my blog Cooking Uncovered for a detailed recipe.

Friday, 24 June 2016

Red Curry Molasses Baked Beans

By: Miriam Borys Busby

Serves:  10 people

2 tbsp. coconut oil
1/2 onion
1/2 zucchini 
1 cup diced celery
4 cloves garlic
1-2 tbsp. red curry paste
1/2 cup molasses
1/4 cup ketchup
2 cans beans in tomato sauce 
1 can black beans (14 oz.)
1 can bean medley (14 oz.)
1 can chick peas & flava bean mix
salt & pepper

Cut up all the vegetables into small diced.
Melt coconut oil in a large pot. Sauté vegetables until tender.
Add curry paste and stir. Add molasses and ketchup.
Add the beans in tomato sauce to the cooked vegetables. Don’t drain these beans.
Drain and rinse the other 3 types of beans (black, medley, chick pea and flava) and add beans to the pot. Discard the liquid from these beans.
Cook on medium heat and then simmer for 1/2 hour. 

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