Canadian Dishes

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Sunday, 20 April 2014

Easy, Quick & the Best Curry Scalloped Potatoes

Recipe Title: Easy, Quick & the Best Curry Scalloped Potatoes 
By: Miriam Borys
Servings: 8
2 onions
6 yukon gold potatoes (medium large size) or use new white potatoes
1 béchamel sauce with curry (see recipe below)
Make béchamel sauce. This sauce can be made a day ahead if necessary but store in fridge until needed.
Peel and slice onions so they are ready to steam with potatoes.
Don’t peel potatoes. Wash under cold water and remove nasty bits.
Cut potatoes into thick slices and steam for 5 minutes with the onions. I did this in two batches as my steamer is small.
Grease a casserole dish first. Add 1/8 cup of butter to the bottom of the casserole dish and allow to melt.
Add cut, steamed potatoes & onions.
Sprinkle with salt and pepper.
Cover with heated up béchamel curry sauce.
Cook in a 350 degree oven (175C) for 50 minutes. Serve hot.
These untraditional scalloped potatoes go very well with ham and steamed green vegetables.

Recipe Title:  Béchamel Sauce - How to make a  basic white sauce. (click here
 to go directly to my YouTube video of this recipe) 

By: Miriam Borys
Yield: 4 cups 
4 tablespoons butter
4 tablespoons flour
5 cups milk
Salt & pepper to taste  (approx.. ½ teaspoon each)
1 tablespoon curry powder
In a pre-heated sauce pan melt better completely.
Add flour to make a roux & cook for 2 minutes to cook the flour.
Add curry, stir in and cook for 1 minutes then add the milk and whisk while milk heats up.
This sauce takes about 10 minutes to come up to the boil.
Reduce the heat and continue to cook while whisking to prevent burning and lumping.    
If a smoother sauce is desired, strain through a wire mess strainer. 

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

Sunday, 6 April 2014

Lentil Hummus with Artichokes, Cilantro & Serrano pepper

Recipe Title:  Lentil Hummus with Artichokes, Cilantro & Serrano pepper
Please check out Canadian Lentils on Facebook

By: Miriam Borys


1 can lentils  (540ml) well drained & rinsed
3 large garlic gloves
1 cup cilantro
1 cup artichoke hearts
Cracked pepper & salt
2 T tahini (sesame paste)
¼ cup olive oil
1/8 cup lemon juice
1 serrano pepper
1 chunk fresh ginger (optional but very delicious)

Drain lentils and  rinse well under cold water in a sieve and drain well.
Core the serrano pepper to remove the seeds, cut into large chunks. Peel fresh ginger and cut the piece into chunks.
Add all ingredients into the processor.
Process until large pieces are gone. Scrape the sides of the processor bowl down.
Continue to process until the hummus is as smooth as you choose it to be.
Serve with fresh vegetable sticks & crackers.
Store in the fridge if not serving immediately.

Lentil & Pork Slow Cooker Stew

By: Miriam Borys 

Servings: 4-6


1 small pork roast (1 lb. cut into cubes - about 2 cups of cubes)
1/8 cup olive oil
1 cup white wine
1 can lentils (540ml) drained & rinsed
1 large onion
1 large potato (cut into large chunks - no need to peel if using new potatoes)
1 large leek (cleaned & diced into large chunks)
1 can diced tomatoes with the juice
3 tsp. fresh rosemary
1 tsp. salt
1 tsp. pepper
1 tbsp. hot sauce
1 tbsp. potato starch
1/2 cup water

Sauté pork chunks in oil in a skillet with onions. Deglaze with 1 cup of white wine.
Transfer sautéed pork & onions with wine deglaze to the slow cooker.
Add lentils, potato chunks, leeks, diced tomatoes, herbs and spices.
Turn slow cooker to medium high and with the lid securely on allow the lentil stew to cook all day. When I arrive home a delicious aromatic lentil stew is ready to be thickened and served.
To thicken the stew add potato starch to the water and stir until no lumps. Add potato starch liquid to the stew stir and allow to cook for 1 more hour.
I usually sauté the meat and onions and prep the vegetables the night before so that all I have to do is add everything to the slow cooker.

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

Thursday, 27 March 2014

Joanne’s Cinnamon Buns from Clifton, Virginia

Recipe Title: Joanne’s Cinnamon Buns  from Clifton, Virginia

Recipe By: Joanne Lustre

Presented by: Miriam Borys

Servings: 20 cinnamon buns


Mix this filling ahead of time or allow the butter to soften on the counter enough so that is spreadable.
3/4 lb. butter
4 c golden yellow sugar
¼ c cinnamon
Combine in a stand mixer and beat until light and fluffy. Set aside at room temperature. Prepare this ahead of time and store in cooler if no needed. 

In the stand mixer bowl or in a large mixing bowl add:
1/2 cup water
1 tbsp yeast
1 tsp. sugar
Allow to sit for 5-10 minutes for the yeast to ferment.

While yeast is fermenting add the  following in another bowl:
2 eggs
1 tsp. salt
1/2 cup sugar
1/2 cup shortening
3 cups warm water
3 cups flour  (all purpose)

With the dough hook attachment add 7+ cups of flour more.
Allow to knead for 5 minutes.
Turn out into a well greased bowl and proof in a warm place until double the size.
Remove from the bowl and cut the dough in half.
Roll out one half of the dough into a rectangle (approximately 20in. X 10).
Cover rolled out dough with half of the cinnamon/sugar mixture.
Roll up into a tight jelly roll and cut into 8 equal size buns.
Place into a greased baking dish and proof for the second time until doubled in size.
Preheat oven 350 degrees for 35 minutes until light golden brown.
Glaze is desired.
Serve hot or cold.

Optional: Glaze for drizzling:
½ c icing sugar
1 Tbsp. warm water
Put above in a small bowl or measuring cup and whisk by hand until smooth. Set aside.

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

roll out the dough to desired length until thin

spread on filling or cover with soft butter, brown sugar & cinnamon

roll up the dough

cut into equal size pieces with a sharp knife

Monday, 24 March 2014

In Boston MA with some very interesting food choices - only in the USA

Grilled cheese with Nutella....really???

mac & cheese fast food joint...who would have thought?

fried Mac & Cheese in a skillet with lots of cheese, sour cream & jalapenos!

hot dog with mac & cheese topper

Tuesday, 18 March 2014

Strawberry Yorkshire Trifle

Strawberry Yorkshire Trifle (please click here to go to my YouTube video of this recipe.

recipe by: Eileen Little

presented by: Chef Miriam Borys

I have had the pleasure of eating this delicious, easy desert since I can remember. My Mom, Eileen brought this recipe with her as a war bride after the war and my family and many families near to us have been enjoying it ever since. The ‘Twinkies’ are my addition to my Mom’s recipe as sponge cake is not always available. Either way this is a real crowd pleaser!

1 box of powder(strawberry) 85g

1  cup boiling water
1 cup frozen raspberries
2 - 3 ‘twinkies or 1 sponge cake (one layer)
2 1/2 cups custard or use  ‘Birds’ custard mix
500ml whipping cream
1 tsp. vanilla
3 tsp. icing sugar (confectioners sugar)
4 maraschino cherries (garnish)

Jell-O Layer

Follow the instruction on the Jell-o package and make the jello in a large bowl. When jell-o has cooled slightly pour into a glass serving bowl.
Add the raspberries and stir in well.
While still warm add the twinkles (cut into smaller pieces) or sponge cake so that the jello can be absorbed into  the sponge cake. Place in the fridge to set.

Custard Layer

Follow the directions on the ‘Bird’s’ Custard Powder tin to make 2 1/2 cups of custard. Allow to cool slightly and then pour the custard onto of set jell-o  layer. Place the jello with custard on top back into the fridge to continue to set. This can be done well ahead and held overnight.

Whip cream layer with cherry garnish
In a large bowl, whip cream until peaks are just about to form (not stiff yet). Beat in vanilla and sugar until peaks  

are stiff. Make sure not to over-beat, cream will become lumpy and turn to a butter-like consistency. Spoon whipped cream onto trifle and garnish with cherries.  
My Mom,  Eileen Little with her famous Yorkshire Trifle. 

for a short video of the finishing process please go to

Wednesday, 12 March 2014

Shrimp & Spinach Cream Cheese Wontons

This is Sophia’s, my 10 year old niece's favourite recipe and when we get together we always make wonton soup and we seem to save a few wontons for deep frying.

Created by: Chef Miriam Borys with guest chef Sophia Kathryn 

Yield: 12-14  wonton dumplings

14 wonton wrappers
1 cup shrimp 
1/4 cup cilantro
4 mushrooms (small button or crimini)
1/2  tsp. grainy mustard
1 cup spinach - fresh and chopped
1/4 cup green onion
2 tbsp. Philadelphia cream cheese
1/2 tsp. fresh rosemary - chopped

Dice shrimp, cilantro, mushrooms, spinach, rosemary, and green onions.
Add all ingredients to a mixing bowl and mix well.
Separate wonton wrappers one at a time, keep them covered with plastic wrap or they will dry out and become brittle. 
Set up a cutting board and  a small finger bowl with cold water for each person making the wontons.
Holding one wonton wrapper, wet 2 adjoining edges of the wrapper  with water using your finger or a small pastry brush.
Place one teaspoon of filling into the center of the wrapper.
Fold wet corner up to line up with its opposite corner.
Press all edges together to seal into a triangle or wet all edges to form a round ball (the type of wontons you create is up to you. I find the triangles are good for deep frying and the round balls are great in soup.
As an appetizer, heat up oil until hot and 375 degrees in a large pot.
Deep fry won tons  until golden brown. Do not over crowd the pot.
Serve hot with sauce of your choice.
Fresh wontons can be placed on parchment paper on a baking sheet to be frozen for use later. 
For Sophia’s Favorite Wonton Soup
Heat up soup stock of your choice. You will need approximately 2 cups of stock per person.
To hot soup stock add diced leeks and small broccoli florets to add to the nutritional content of the soup.. 
Add desired number of won ton dumplings (approximately 5 per person).
Bring up to the boil for 4 – 5 minutes. Serve hot
Season with salt and pepper if desired. This soup is delicious on its own without excess seasoning.

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