Canadian Dishes

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Saturday, 18 October 2014

Easy Salad Dressing with Fresh Parsley and Ginger


3/4 cup olive oil - organic extra virgin

1/4 cup apple cider vinegar (the vinegar I use is no name and not organic but on the video I said it was...oops!)

pinch pure salt (I use Himalayan Pink

1/2 tsp. grainy Dijon mustard 

2 small pieces fresh ginger - peeled first (1-2 Tbsp.)

1/2 cup fresh parsley  

1 clove garlic

Add all the above to a blender. Blend well until creamy & smooth. Pour into a clean glass mason jar or a plastic dressing container to chill until needed. Makes about 1 1/2 cups of salad dressing.

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

Thursday, 11 September 2014

Red Curry, Ham & Corn Chowder

Recipe Created by:  Miriam Borys

Servings: 4


3 tbsp. olive oil ( heat your pan first and then add the oil)
1 large onion
2 cups diced celery
1 tbsp. red curry paste (if you don’t want the heat from the curry use a mild yellow curry instead)
3 potatoes (medium size) - peeled & diced
1 1/2 cups diced cooked ham
2 corn cobs (corn removed from husks)
2 cups almond milk
2 cups water
2 tsp. chicken broth paste (not necessary but this does add to the full taste of this thick soup)
cracked pepper - to taste
sour cream - for garnish

hint: there seems to be enough salt in the ham that adding more salt distorts the taste of these delicious flavors.

Sauté onions in hot oil. Add celery, diced potatoes, and curry. Stir well until curry is well defused into vegetables and the onions are transparent (half cooked).
Add diced ham and continue to sauté.
Remove the corn from the cob and add to pot to sauté.
Continue to cook and add almond milk, water and chicken stock paste.
Cook for 15-20 minutes on medium heat. 
Serve hot with a large dollop of sour cream.

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

Monday, 8 September 2014

Swimming Rama with Chicken (red curry paste chicken dish with peanut butter)

(how about a vegetarian switch up...please see below for the secret ingredient)

Graeme is my brother-in-law who is a fabulous cook and he with my sister Patti, live in Edmonton. 

Presented By: Miriam Borys

Servings: 2

1 semi- thawed chicken breast - thinly sliced (Graeme advises that chicken is easier to slice thin if it is almost frozen… or slightly thawed
1 tbsp. oil
2 tbsp. red curry paste (add more if you desire more heat)
1/2 can coconut milk
2 tsps. each brown sugar, fish sauce, lime juice (fresh lime juice if available)
2-3 kaffir leaves (lime leaves) 
1/2 cup peanut butter

1/2 cup basmati rice
1-2 bags wilted spinach 

Slice chicken breast into thin slices when still half frozen if possible. Graeme suggests that chicken is easier to cut when semi frozen.
Set aside to hold until thawed and the curry sauce is in the pan and simmering.

In a sauce pan heat up oil. Add curry paste and blend into the oil until blended. Add some coconut milk from the can to help blend the curry paste. Continue to stir until the curry paste is well blended.
Add brown sugar, fish sauce, lime juice and kaffir leaves (remember these leaves are for flavour only and not to eat).
Add chicken breast slices and 1/2 can of coconut milk. Stir well.
Bring to the boil and reduce heat to simmer and cook until chicken reaches the internal temperature of 170 degrees F.
Add peanut butter just before serving and blend well.

Meanwhile cook rice for 2 people as follows:
1/2 cup basmati rice
1/2 cup water
1/2 can coconut milk
Rinse rice well first in cold water and then add the rice, water and coconut milk. Bring to a full boil. Reduce heat to low, puts the lid on and cook for 20 minutes.
During the last 5 minutes of cooking the rice add the spinach to the top of the rice and steam. 

To plate this delicious dinner:
Add 1/2 of the cooked rice to a dinner plate first. Top with 1/2 of the wilted spinach.
Spoon a generous portion of Swimming Rama onto the rice and spinach. Enjoy!
Graeme enjoying his delicious Swimming Rama

Add caption
Graeme, Patti, Miriam and Carl on West Van sea wall infront of the Pink Palace

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

Vegetarian Switch Up
Forget about the chicken and instead add jumbo scallops to the curry sauce. Remember that scallops cook very quickly so add them at the end...they will need about 5 minutes in the hot curry sauce. I cooked this dish for my daughter Alexandra and my friend Martha and they can't wait to taste it again. Email me if you have any questions about this recipe @

Saturday, 23 August 2014

Recipe Title: Carol’s Potato Salad

Recipe by: Carol Booth

Carol Booth lives in Calgary with her husband Barry and  she served us this delicious, one of a kind, potato salad with their famous smoked BBQ ribs. Carol and Barry are childhood friends from my Edmonton days. 

Presented By: Miriam Borys

Servings: 8


5 hard cooked eggs  (click here to go to my YouTube Video of how to cook a perfect HARD COOKED NOT BOILED egg )

2 lbs. new potatoes - not peeled
1 tbsp. salt
1 bunch chives (chopped)
4 medium size dill pickles
salt & pepper
3 tbsp. fresh dill
sprinkle: spanish smoked paprika for garnish

Potato Salad Dressing 
(this dressing can be made up ahead of time and kept in the fridge until needed) Try this dressing on shredded cabbage and apples as a perfect coleslaw.

20 ml sweet pickle juice
1/2 cup mayonnaise 
2 tbsp. lemon juice (fresh is best)
2 tbsp. ranch dressing (any brand)
1 tsp. dijon mustard

Cooking Potatoes
Clean off the new potatoes and cut into large chunks (the size of the potato is up to you).
Place cut potatoes in a sauce pan and cover with cold water. Salt water. 
Turn stove to high heat, cover pan and bring water up to the boil. Once at boiling point turn the heat to medium high and continue to cook potatoes until softened slightly and cooked (when inserting a sharp knife it goes in easily). 
When cooked, drain off the water and allow potatoes  to cool.

Hard Cooked Eggs
Cook eggs to hard cooked (see video info above) and allow to cool in cold water and then peel. Discard shells and place eggs in fridge to become cold before adding to the salad. Once cold, chop eggs into smaller chunks.

Assembling Potato Salad

Place cold cooked potatoes into a large serving bowl. 
Sprinkle salt and pepper sprinkle over cold, chopped potatoes
Add chopped dill pickles and half the chopped chives and dill.
Add chopped eggs and salt and pepper the eggs. 
Pour salad dressing (below) over entire potato mixture and gentle fold in to ensure that all potato pieces are coated with this delicious dressing. Stir well so all the potatoes and eggs are coated with the dressing.
Add remaining chopped dill and chives and gently mix again.
Garnish with a light sprinkling of smoked paprika.
Chill if not serving immediately. 

Enjoy from S.E. Calgary, Alberta

and our good friends the Booths!

Chef Miriam Borys, B.Ed., MA.

Friday, 27 June 2014

Marinated Pasta & Chicken Salad with Soy Bean & Sesame Oil Dressing

Recipe By: Miriam Borys
Salad Dressing Recipe from Alexandra Borys and her good friend Gretchen.

The highlight of this pasta salad is without a doubt the salad dressing recipe which was given to me by my daughter Alexandra who borrowed the recipe from her friend Gretchen. Originally the ladies used this dressing to drizzle over roasted vegetables, which is so very delicious as well. I thought it would be amazing added to a pasta salad and I was right. The combination of the soy bean paste and sesame oil is amazing so thanks to Alexandra and Gretchen for this amazing salad dressing idea. 


12 oz cooked pasta of choice - chilled (I used penne, gluten free but any sturdy pasta will do)
1-2 cups cooked leftover chicken

1/4 cup red onion
1 c fresh parsley 
1 1/4 cup grated carrot (I broke down and bought a sturdy grater and it made all the difference in my prep…so much easier, see the pic below)
1/4 cup grated parmesan cheese for the top
1/2-3/4  cup soy bean sesame oil dressing (see recipe at the end )

Cook pasta as per directions until just before el dente. Don’t overcook.
Strain and cool down with cold water. Strain again and refrigerate cooled pasta until prep is competed.
Dice red onion and parsley and add to a larger mixing bowl.
Cut up cooked chicken into chunks and add to red onion and parsley. ( I created this recipe because I had some left over chicken to use up but other proteins can be used).
Peel carrots first and then grate carrots and add to chicken mixture.
Make salad dressing and hold in fridge until pasta is cold.
Once the pasta is cold add the pasta to the prepared vegetables. Add 1/2 - 3/4 cup of soy bean sesame dressing and toss well until all ingredients are coated with the soy dressing.
This would be a great recipe for a summer picnic. 

Thank you to Gretchen and Alexandra for adding this amazing recipe to my repertoire. Now I can’t get enough of this flavour combination and I want to use this dressing on everything…  

Soy bean/sesame oil salad dressing (the original recipe from Gretchen and Alexandra was half of this one so you could easily make a smaller amount if needed)
2 tbsp. fresh ginger - grated
2 small garlic glove
4 tbsp. soy bean paste  or white miso paste
4 tbsp. tahini
2 tbsp. honey
1/2 cup rice vinegar
4 tbsp. sesame oil
4 tbsp. olive oil
For the salad dressing add all the above into a blender. Blend well until all lumps are gone. Pour into a clean glass mason jar to chill until needed.

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

Tuesday, 17 June 2014

Silver Wolfe Anti Inflammatory Salad - Layered vegetable salad with parsley & red cabbage

Recipe by: Devon Wolfe - Kelowna BC  - Devon Wolfe is a childhood friend who loves the freshness and health benefits of red cabbage, parsley plus all the other fresh vegetables in this salad.  Thank you Devon for a great salad idea.

Presented By: Miriam Borys

Servings: 8-10

1/4 pkg. arugula & kale green mix
1/2 yellow bell peppers- sliced
1/2 red bell peppers- sliced
1/2 cucumber - sliced
1 carrots - shredded (we have found that shredding
 the carrot makes the carrot a lot easier to eat)
1/4 cup red onion - peeled and diced
1/2 bunch parsley, stems removed and diced
1 1/2 cups red cabbage - shredded or sliced
2-3 tbsp. fresh dill
Salad Dressing of Choice or my Soybean & AppleCider Vinegar Salad Dressing

Most of the vegetables above can be sliced on a Mandoline
Arrange prepared vegetables, washed, sliced, diced or shredded in a glass bowl starting with the arugula mix and layering in the order above or as you choose. This is a very colourful salad and works very well in a large glass salad bowl. 
I choose to not dress the whole salad but put the salad dressing on the table so each person can choose the amount of dressing for themselves.

Please click on the link attached to go directly to my delicious Salad Dressing with Soybean Paste and Apple Cider Vinegar

2nd layer - bell peppers

3rd layer - sliced cucumber rounds

4th layer - shredded carrot

5th & 6th layer diced fresh parsley & diced red onion

top with red cabbage  & a sprinkling of fresh parsley reserved for the top