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Sunday, 20 November 2016

Chili Beef Vegetable Soup for a Chilly Fall Night

Recipe By: Miriam Borys Busby

Yield:  large pot of soup for 6 


4 tbsp. olive oil 
1 large onion
2 garlic gloves - large
2 cups leeks - washed and diced 
2 cups celery
1 zucchini
1 1/2 cups cauliflower (save to the very end when the soup is cooked) 
2 cups beef (I have used an inexpensive steak which works well in this recipe)
1 tbsp. beef stock concentrate (I am using 'better than bouillion beef base'
2 tbsp. chilli  paste ( I use Harissa but any tomato chili paste will work)
2 tbsp. chili powder
8 cups beef stock from beef bones (if not available use store bought beef broth 
pepper to taste (there is lots of salt in the beef concentrate so taste first, then salt.


Add oil to your soup pot and heat up the pan first.
Cut beef into small cubes and then sauté in the hot oil until the redness disappears.
Next, sauté garlic, onions, celery & leeks with the beef until the onions are transparent.
Add zucchini and continue to sauté for a few minutes.
Add tomato paste, chilli powder and beef stock concentrate.  Stir well to mix and continue to sauté for 4 minutes.
Add beef stock and allow to come up to the boil.
Once boiled reduce heat and simmer on medium for 15 minutes.
Serve hot.

Miriam's Time Saving Tip♥ I like my beef chunks small and beef is hard to cut into small chunks when fresh. So I freeze the meat first and then 1/2 thaw as it is so much easier to cut up beef if it is semi-thawed. 

Miriam's FOODSAFE Tips: always store leftover soup in the fridge as soon as it has cooled down enough. Never leave leftovers cooling out of the fridge for more than 2 hours as this will encourage those pathogenic microbes to grow and could cause foodborne illness. 🍲

‘Cooking Uncovered’ © all rights reserved

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

Tuesday, 15 November 2016

1200+ cookies made today by Ace-It students at Burnaby Central

Brandon is working the shortbread
Chef Wade's students are busy with catering. We had alot of fun making approx. 1200 cookies for catering and the students are delightful.
Fun to be back in my old school helping out.
Chef's program is a course for grade 11's and 12's and these students receive high school credits while also completing Professional Cook "C of Q - Level 1"

to-die-for Chocolava Cookies...  perfect batch by Patrick

chocolava cookies

Tanisha and Justin are making my delicious oatmeal coconut chocolate chip cookies - 600 in total

Jovan is really getting into the dough

My sister Monica is having fun with the students making tons of cookies

Ms Fernandez and Chu

Tanisha measures out the coconut for the cookies
Brittany is finishing off her biscotti 

great job on the sugar cookies Diana 
Kyle is getting the trays of cookies ready to bake

Monica, my sister and Tanisha are scooping the last of the 600 oatmeal coconut chocolate chip cookies

Monday, 14 November 2016

The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

The Cookbook author Angela Liddon is truly an inspiration and her lasagna recipe is delicious. My daughter Alexandra cooked this rice pasta dish for a family dinner (yes including meat eaters) and it was a big hit.  Please follow this link to my YouTube video preparing this amazing dish.  Yummeee   is all I can say.
For a complete recipe of this vegan lasagna please go to Angela's link when you click here.

Wednesday, 2 November 2016

Five Star Homemade Pizza

Recipe By: Miriam Borys Busby

Yield:  1 pizza 
Pizza Dough Prep
1 cup warm water
1 tsp. instant yeast
1 tsp. white sugar

2 1/8 cups all purpose flour
1 tsp. salt
1 tsp. rosemary
1 tsp. sage
3 tbsp.         olive oil (this oil goes into the bowl after the dough is kneaded. This prevents the dough from sticking to the bowl.

First, add yeast and sugar to the warm water. The water cannot be too hot or it will kill the yeast. Allow to stand until the yeast blooms in the water.  Please see the photos of this process.
Add flour, salt, rosemary, and sage into a large bowl. Mix well.
Add warm water/yeast mixture and stir by hand until a ball of dough.
Continue to knead until the dough is smooth.

proofed pizza has doubled in size 

Add oil to your bowl and roll the dough around until  all coated with oil.
Cover with parchment paper and allow the pizza dough to rest and proof in a warm place for 30 - 40 minutes until the dough has doubled in size.
Miriam's Time Saving Tip♥ I use my oven to proof my pizza dough. Turn oven on for 2 minute ONLY (I always set my timer because I usually forget) and then immediately turn off and leave the oven door closed. You will find that the oven is a perfect warm place.

Pizza Assembly
1/4 cup dry cornmeal 
1 can 113g black olives
1 1/2 cups marinated artichoke hearts 
3 tbsp. red onion
1 can 50g anchovies 
1 cup goat feta cheese

Poor 1/8 cup of dry cornmeal onto the baking pan to be used for your pizza.
Stretch once-risen pizza dough onto the cookie sheet on top of the cornmeal. The cornmeal gives the pizza crust a tasty crunch as well as it helps to prevent the pizza form sticking to the pan.
Spread three cubes of the pesto cashew spread (thawed) onto the entire surface of the dough.
Add toppings of your choice.

Second Proof
Pizza has to proof for a second time until the dough has risen again. After you have finished dressing up your pizza with toppings allow for approximately 30 minutes for this to happen. Use your warm oven again for this.
After the second proof bake at 400° F (205° C) for 25 - 30 minutes.
Serve hot or cold.

‘Cooking Uncovered’ © all rights reserved

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