"A Taste Of Heart & Home"
This post will focus on a double duty recipe called Orange Glazed Roasted Salmon with Orange Fennel Salad that is quick to prepare, flavourful and refreshing. Fennel and citrus pair very well with fish.The recipes feature oranges beautifully. As an additional bonus, these recipes are gluten free, grain free, dairy free and refined sugar-free.
Orange Glazed Roasted Salmon
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You don’t know what you are missing if you have never had a Classic Cobb Salad – it is a classic salad with a great story behind it. The original salad was invented at the Brown Derby Restaurant in Hollywood by the owner – Mr. Cobb, of course.
The story reports that Mr. Cobb worked non-stop in the busy restaurant until midnight. He was starving! He frenziedly mixed together this amazing salad with the things that he pulled together from the salad bar and tossed it with the house vinaigrette and the rest, as they say, is history!
If your guest list this holiday season has you hesitant to face gluten-free or dairy-free restrictions, this gluten-free Sausage & Potato Stuffing is the perfect side dish for you. As it happens, my guest list this year includes gluten-free, dairy-free and grain free restrictions, so I can definitely relate.
Sausage and Potato Stuffing: Gluten Free, Dairy Free and Grain Free Stuffing
This is a no-fret recipe. It has all of the traditional ingredients of a classic stuffing without the bread and includes aromatic vegetables, rich chicken stock, a splash or two of white wine, flavourful sausage and crispy bacon. I can guarantee that after you taste this Potato “No Bread” Gluten Free Stuffing, you will want it to be part of your family holiday favourites.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 – 8 servings
CHEF TALK: This gluten-free, make-ahead dish, is sure to become one of your go-to side dishes. It is delicious served with a ham or turkey dinner or for any occasion.
INGREDIENTS:
METHOD:
Here is your visual step-by-step How to Make Sausage & Potato Gluten Free Stuffing:
The process of caramelization of bacon and onions and sausage will have people coming into your kitchen to see what’s cooking!
Add the aromatic vegetables to the sausage and potato stuffing mixture.
Cooking the Vegetables for the potato stuffing
Adding the sausage and quartered potatoes to the stuffing
Sausage and Potato Stuffing: Gluten Free, Dairy Free and Grain Free Stuffing – A great make-ahead dish for the holidays!
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
Bonus Learning Tip Post:
Happy Gluten-Free Cooking, everyone!
As always, if you give this recipe for Sausage & Potato “No Bread” Stuffing – Gluten Free a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
Follow me on Social Media:
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You Might Also Enjoy These UrbnSpice Posts:
Roasted Potato, Crispy Bacon & Chive Salad
Potato Crusted Quiche – A Gluten Free Crust made from Potato
FURTHER READING:
Potato Nutritional Information: Potatoes are healthy!
What do you do with a bit of leftover dark chocolate ganache? Make Dark Chocolate Truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate. Besides, they are fun to make and a great activity if you have children helping in the kitchen. There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli. Anyone can make these – give them a try!
Truffles are easy to make
A ganache filling can be used for many things, including making truffles. Other uses include top brownies or squares; layer in between a crumb crust; sandwich in between cookies or macaroons. I have used ganache to coat a cake and spread on a cake as a frosting. In other words, ganache is extremely versatile, so making a little extra is a good thing. You can freeze ganache in an airtight container or an airtight sealed bag using a food sealer.
Closeup of Chocolate Vermicelli Coating…
Last Updated: May 23, 2018
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Hi, there! Thanks for dropping by! You can Contact Us at Urbnspice in any of the following ways. And, please, feel free to leave me a comment or ask a question. UrbnSpice is located in Kelowna, British Columbia, Canada.
Phone: 778-581-4253
Email: [email protected]
Website: https://urbnspice.com
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Thanks for dropping by!
Denise Paré-Watson
The Urbnspice Chef
Meet Denise Paré-Watson: The Urbnspice Chef Profile and her world in the culinary arts. Her passion for food and nutrition was developed early in her life, whether it was helping her father tend his extensive gardens or preparing sumptuous meals with her mother in the French Canadian tradition. Denise truly discovered her passion when she chose to enroll in a professional cooking program as her second career.
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The Urbnspice Chef: As a Red Seal Chef and Pastry Chef with a passion for the creative, technical and teaching components of the profession, “Urbnspice” was designed to share with a wider audience some useful & easy-to-follow information, help and support surrounding everyday questions, concerns and issues dealing with everything food related.
In addition, for the past several years, due to the ever-changing dietary issues and sensitivities that seem to be so prevalent, I have been developing recipes and helping people with gluten free, grain free and dairy free options. We will discuss tips on such subjects as recipes, diets, what’s hot, what’s not, what is working well and what may not be working at all.
When I semi-retired from a wonderful career as a pastry chef, one of the things that I wanted to do was write a cookbook – it was on my Life List! The result is a series of Cookbooks called, “Chocolate Desserts Made Easy and Delicious.” I hope you will take the time to check them out on my page. I am quite proud of these books and I know that you will enjoy the recipes. There are always more books and recipes in development stages, so look for more coming soon.
From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies
As a female working in a professional kitchen, a few things became apparent very quickly. Firstly, one needs a sense of humour! Secondly, one’s vocabulary expands – and not in a good way. At one point, my husband commented how “colourful” my language had become since I started working in food services! On “Urbnspice”, I will concentrate on the sense of humour portion of my kitchen experience along with some practical day-to-day tips on how to make your life a bit simpler in the kitchen.
I am inspired by not only food but also, interesting people, inspirational quotes and situations. Whether travelling to the local market or to another country or immersing myself in another culture through our Habitat for Humanity builds or cooking with children and for the people I love, the creativity feeds my soul. I have an inordinate amount of energy – that can be a blessing or a curse, depending on one’s point of view. I will use it to your advantage!
The recipes on Urbnspice have been created or adapted by me. The photographs are taken by my husband – he calls himself the “Kitchen Rat.” He is a very creative guy and actually came up with the name “Urb’n’Spice.” He is the inspiration behind many of the ideas that come across the pages of this blog. He is also the recipe taste testing ‘tweaker’ because he has the fine palette of a Saucier. No recipe is complete without his final taste testing and critique. This blog would not be possible without his talent and passion.
My collection of tested recipes span decades; I embrace my cookbooks – they are like my friends – I treasure them. If I have adapted the recipes from other sources, I will indicate this. My wish list includes a very good camera; in the meantime, however, I am having fun with my ever-present, adaptable and very versatile iPhone. If you are inspired to try the recipes on my blog, please give credit to my website “Urbnspice”. If you want to re-publish any content or photos from “Urbnspice”, please note the information under “Creative Commons License”.
You will find that there are posts on “Urbnspice” which pertain to topics that are near and dear to my heart. Therefore, you will find that there are links that enhance the information on these topics. You will also note with the development of this site there will be opportunities to purchase E-books, with a portion of the proceeds going to favourite charities; for example: “Breakfast for Learning”. Thank you for your consideration.
Snapshots of L’Arche Cake – February 11, 2007
Your questions are welcome, your feedback is important and your ongoing participation will be my inspiration.
URB’N’SPICE – THE POSTS:
I encourage you to explore the different categories. Some posts will inspire you (see “Little Mom”), and some will surprise you (see “W.T.F.!”). Enjoy the ride.
Your questions are welcome, your feedback is important and your ongoing participation will be my inspiration.
URB’N’SPICE PRODUCTS:
My speciality confiture, chutneys, jellies and compotes are lovingly created in small batches, using the highest quality ingredients, as natural as possible, with no preservatives. All of my products are gluten-free.
With the trend toward more at-home entertaining, cocooning, and casual gatherings taking place, Urb’n’Spice chutneys, port and wine jellies, and compotes are very popular for cheese and charcuterie platters. With the addition of a very good baguette, either fresh or baked into crostini, a great bottle of wine and you have a feast.
Urb’n’Spice confitures are as unique in their technique as they are in their ingredients. Pure and simple, with a rich and intense flavour to make them shine, you will find that these confitures (“confiture” is the French term for jam) will be an extraordinary addition to any function or meal.
The jars are decorated with a jar collar, as I call them. These are not just for decoration – I believe in functionality! My computer background has come in very handy in designing these unique collars. The jar has a simple label over the cap so that once opened, you can see the contents of the jar. The jar collar is multi-purpose in that it not only decorates and protects the jar, but the collar becomes a tent card to display the confiture, chutney or compote. The back of the collar has a wealth of information including the inspiration behind the product, how to serve it, and the ingredients. It makes entertaining easy. This is why these little jars are so popular for hostess gifts.
Urb’n’Spice Roasted Peach Confiture – An explanation about the Jar Collars that convert to tent cards for DisplaySave them for special occasions. They are perfect for hostess gifts. All jars are offered in 125 ml only and the cost is $7.00 plus shipping and handling. (see note below). Prices could change without notice. My products are made using artisan methods in small batches using seasonal ingredients. They are highly concentrated in flavour and consistency, therefore a little goes a long way! One serving is one quarter to one half of a teaspoon! I am unable to offer discounts at this time for wholesale prices as my costs are high for a quality product such as these.
Contact: Chef Denise Paré-Watson at [email protected]
NOTE: If you are interested in purchasing any of my products, please contact me at [email protected]
I will respond quickly to your email. Since these products are made in small batches with locally sourced and seasonal ingredients, my inventory varies. Some in particular, like Roasted Peach Confiture, are popular! Once they are gone, they are gone until the next growing season.
(Shipping is in Canada only. A minimum of six jars is required for shipping. Shipping and handling costs are separate.)
Happiness and Health to you
Denise Paré-Watson
The Urb’n’Spice Chef
“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet Van Horne
How Can I Help? I am available for private and group cooking classes. They may be customized to suit the needs of the student(s). Regularly scheduled classes include knife skills, baking and cooking techniques, appetizers, main courses, soups and sauces, comfort cooking, with speciality classes (ie. Food Storage), and, of course (because I specialize in this area): baking, cookies and simple, showy desserts! You may contact me for further information at [email protected]
Cooking Classes
The recipes on this website have been created by me or adapted by me. My husband is the photographer. It is our hobby and we enjoy the process. My collection of tested recipes span decades; I embrace my cookbooks like my friends and I treasure them. If I have adapted the recipes from other sources, I will indicate this. If you are inspired to try the recipes on my blog, please give credit to my website. If you want to re-publish any content or photos from my website, please note the information under “Creative Commons License”
You will find that there are posts on this website which pertain to topics that are near and dear to my heart. You will also note with the development of this site, there will be mention and opportunity to purchase my E-books (look under the heading “Urbnspice E-Book”), with a portion of the proceeds going to favourite charities; for example:“Breakfast for Learning”. Thank you for your consideration.
RECIPE TESTING, RECIPE CONSULTING & MENU CONSULTING:
My competition background holds me in good stead when it comes to recipe testing and recipe development. I take scrupulous notes! Perhaps it might have something to do with a former career as an executive assistant with a computer background. I can help! Contact me at [email protected] for details.
CREATING A FAMILY RECIPE ARCHIVE:
Have you ever wanted to organize the family recipes into one place so that everyone can share what has been part of your family food memories? This is something that I have been asked about several times and have had so much fun making this request a reality. The first family archive was a personal request from our daughter. For her wedding gift from us, she wanted more than anything a booklet of recipes that she had been raised with. The challenge was on! This became a wonderful family project and the resulting requested ‘booklet’ soon became a binder. It is our go-to well-utilized book and one that I am exceedingly proud of. If you would like additional information as to how I can help your family with your own family recipe archive, please contact me below.
As a final comment:
ABOUT COMMENTS:
Please leave comments – I welcome them! Please specifically refer to my posts with your comments with relevant information so that I can respond or create additional posts regarding a topic that you would like to see explored on my blog.
Happy Cooking!
Denise
The Urb’n’Spice Chef/Pastry Chef
I have had so much fun in the past few weeks developing recipes for The Little Potato Company who have been working with Food Bloggers of Canada (FBC) to sponsor an opportunity for its FBC members to develop original recipes utilizing their unique potatoes. These little nugget potatoes were the inspiration for my Potato Crusted Quiche.
In developing these recipes, I had several favourites and this one in particular: Potato Crusted Quiche is just too good not to share with you. It is well worth trying. In addition, this recipe is a gluten-free option. It is also for those of you who avoid making quiche (or pies and tarts, for that matter) because of the ‘dreaded pie crust dilemma’. This Potato Crusted Quiche recipe is for you!
Potato Crusted Quiche
