Grain Free Recipes

How to Make the Best Waldorf Salad

Food memories provide a vivid sense of fragrances and tastes as well as a clear reminder of the people that we shared them with. I was reminiscing about my Mom the other day. She had a very special gift that involved remembering every visitor’s favourite foods whenever they came over. For example, when Mom received a telephone call from my cousin that she was coming to see her, Mom would busy herself in the kitchen preparing a batch of her favourite coconut tarts. The aromas of the freshly baked tarts filled our home upon her arrival.

My daughters have wonderful food memories of when they visited their grandmother. Mom would always make their favourite – Waldorf Salad. They remember the diced sweet red apple and crunchy celery in a creamy dressing, combined with thinly sliced red grapes and fragrant walnuts that the girls helped crack open with what they considered fascinating tools.

Waldorf Salad has been a family favourite for generations ever since it was first invented by the maître d’ of the Waldorf Astoria Hotel in New York City in 1896. You will love the simplicity, flavours and textures of this refreshing salad. I am confident that this easy-to-make tasty and nutritious salad with accessible ingredients will become your family favourite too!

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Ricciarelli – An Italian Almond Cookie

By Denise Pare-Watson

A few years ago, I was fortunate enough to be hired as the opening pastry chef of a new Italian restaurant. I say fortunate because I was given the freedom to introduce a dessert menu that would highlight Italian desserts, which are some of my favourites! Traditional Tiramisu, Panna Cotta, Zabaglione and biscotti cookies are always popular choices, however, I wanted to add menu items that were not as well known in Canada. That is why Ricciarelli was considered – An Italian Almond Cookie that soon became a customer favourite on the menu.

What appeals to me about Ricciarelli is that it is a rustic cookie with rugged edges and a light, crunchy texture. Another interesting aspect of why I included this cookie on the menu was that I have always adopted a no-waste approach to food preparation. Since there is always an abundance of egg whites left over in the fridge from the tiramisu and other menu items that required only egg yolks, I needed a way to incorporate the egg white surplus into my dessert repertoire; hence, the introduction of Ricciarelli, Italian Almond Macaroons, Amaretti and Twice Baked Meringue Cookie Crisps to the menu. I know that you will love this Ricciarelli recipe as much as my restaurant customers did! Ricciarelli is excellent with espresso or gelato, or just on its own.

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Chicken, Millet and Spinach Appetizers

By Denise Pare-Watson

We all have a repertoire of appetizers that we make year after year. These recipes are family favourites that we look forward to making and sharing. Sometimes, it is nice to change things up a bit. This recipe for Chicken, Millet and Spinach Appetizers was developed because I was looking for a way to incorporate lean ground chicken into a lighter first course or appetizer. The final result was this recipe for Chicken, Millet and Spinach Appetizers – a delicious, attractive and lean recipe.

Millet was chosen as an ingredient in this recipe for several reasons – it binds well with the delicate texture of the ground chicken and it is also gluten-free and inexpensive. Millet is an ancient seed that one-third of the world uses in their diet because it is rich in iron, B vitamins and calcium. The chlorophyll from the spinach and parsley tints the ground chicken mixture to a unique green colour. This makes the appetizers a colourful addition to the holiday season due to their garden-fresh appearance. I encourage you to try this delicious appetizer – not only for the holidays but all year around.

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Mini Sized Smashed Potato Pizzas

By Denise Pare-Watson

This recipe for Mini Sized Smashed Potato Pizzas is Grey Cup Party food at its best! It is quick and easy to put together, but more importantly, delicious! They are little pizzas made in a handheld form. Make lots – your guests will be clamouring for more.

Mini Sized Smashed Potato Pizzas | urbnspice.com

Make lots! They will disappear very quickly!

I was involved in a food challenge a few years ago that wanted us to develop original recipes for the Little Potato Company. On my blog, you will find the results of my creativity including a family-sized version of Smashed Potato Pizza, as well as Sausage and Potato Stuffing, Bacon Cheese Potato Cups and Potato Crusted Quiche (all gluten-free recipes). I have re-invented the Smashed Potato Pizza and made it into small appetizer sized pizzas. These Mini Sized Smashed Potato Pizzas have the crispy edges that are so appealing and flavourful. Toppings are kept simple given the well-seasoned smashed potato base; sliced grape tomatoes, chiffonade of basil, sliced green onion, mozzarella and bocconcini cheese, and crispy bacon bits. Don’t forget to serve the Mini Sized Smashed Potato Pizzas with Dressed Up Sour Cream….

Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

Sometimes inspiration can be derived from necessity. Have you ever gone to the grocery store to purchase a specific ingredient or item and it ends up to be something entirely different than what you expected? This recipe was developed due to a case of mislabelling. I actually needed to buy mild Italian sausage, however, the package was mislabelled and I bought a spicy version instead. Not wanting to waste food, my original meal plan was altered to accommodate this Spicy Sausage and I created the following Spicy Sausage and Cabbage Fry with Greek Yogurt Sauce.

The ingredients for this dish have originated from all over the world: Hot Italian sausage; Chinese Napa cabbage; Canadian mushrooms; Greek yogurt sauce and Asian inspired seasonings. It all comes together into a balanced fusion dish. I encourage you to try it as it is a delicious, quick and nutritious meal.

Spicy Sausage and Cabbage Fry | urbnspice.com

Spicy Sausage and Cabbage Fry served in a flour tortilla

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Egg Rolls – Exposed in a Bowl

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of September honours National Mushroom month is all about incorporating“The Blend”(mushrooms + meat) into dishes that can be served in a bowl. As Blenditarian.com states: Bowls are a convenient (and delicious!) way to enjoy your favourite grains, veggies and proteins in one simple dish. There are no boundaries regarding what you can add to your bowls – including The Blend. With this in mind, I developed a bowl recipe that is enhanced by using the Blend. You will enjoy trying this recipe for Egg Rolls – Exposed in a Bowl.

Egg rolls are an American Chinese appetizer that most everyone is acquainted with. They are typically filled with pork, cabbage and other vegetables, enclosed in a wheat wrapper and deep-fried. The filling on its own is a healthy low-carb option that is also gluten-free and dairy free. While the filling is typical of what you would find in any egg roll, mushrooms were added to the turkey meat, together with onions and garlic. The remaining vegetables (carrots and cabbage) were cooked until ‘al dente’ to add texture to the dish (See Method, step 4)….

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream with Dark Cherry Vanilla Compote

By Denise Pare-Watson

Kids in the Kitchen Series

Cherries are in season in the Okanagan and there are so many ways to enjoy them. I could only eat so many raw cherries, and I needed to expand my repertoire of ways how to use these beautiful cherries. With that in mind, I have been playing with recipes for cherry compote, cherry cordial, cherry Danish and the featured recipe, Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream | urbnspice.com

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and Dark Cherry Vanilla Compote

There are members of my family who are dairy intolerant; so I developed my own version of a dairy-free dark cherry ice cream. One option is to use coconut milk for a dairy free alternative because it provides the same texture and creamy mouthfeel that an ice cream base made with cream would provide. Full Fat Coconut milk is quite expensive when compared to the cream that is used in regular ice cream. Therefore, for a number of reasons, I have used bananas to supplement the base mixture. Bananas add flavour and a natural sweetness to the base and are a more economical way to make dairy-free ice cream rather than using only coconut milk.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream

It is interesting to note that when bananas are utilized as a major ingredient in dairy-free ice cream, it is called “Nice Cream.” The term ‘Nice Cream’ has become a common culinary term. “Nice Cream” is defined by the process of puréeing or blending chunks of frozen bananas into a soft style ice cream. While I enjoy the smoothness of this frozen dessert, it does not hold up well when you serve it. The addition of coconut milk creates a much more stable velvety texture with a delicious creamy flavour. When chopped dark cherries are added, this dairy-free frozen treat is taken to a new level. I have included almond extract in the ingredients because it pairs so well with cherries (omit for nut allergies).

There is one ingredient that you might not expect in this dairy-free ice cream and that is gelatine powder. Gelatine helps with the texture of this dairy-free ice cream, which can often be as hard as a puck due to the lack of fat and sugar. CHEF’S NOTE: Granulated sugar is often used in ice cream recipes because it does not freeze and keeps the ice cream from over crystalizing. You can use any type of sugar (granulated, liquid sugar such as maple syrup, honey, etc.). Sugar unquestionably gives the ice cream a more familiar texture. As Julia Child said, “Everything in moderation – including moderation.” It is really all about balance in everything that you eat. As frozen desserts go, a small portion of this ice cream treat is a healthier and enjoyable dairy-free option. Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream is also gluten-free, egg-free, refined sugar-free and nut-free (if you omit the almond extract).

Typically, I will have lots of cherries left over, so I also want to share with you a recipe on how to make a delicious Dark Cherry & Vanilla Compote that is ready in less than five minutes. Dollop a spoonful of this compote on top of a serving of Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and you will have your guests and family coming back for seconds as this delicious compote goes so well with the Nice Cream….

Homemade Grape Tomato Ketchup

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

One of my most vivid childhood food memories is the aroma in my house when my Mom made ketchup from the bumper crop of tomatoes we always grew in our large backyard garden. The indescribable scent both piquant and zesty wafted throughout the house drawing everyone into the kitchen to peek into the bubbling pot. While I no longer have the large garden of my childhood, I am lucky enough to live in a wonderful part of Canada where fresh produce is easily accessible. The recipe I have provided below for Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful. Once you have tasted your own homemade ketchup, you may never go back to store-bought again. I have used grape tomatoes in this recipe – their sweetness and flavour lend themselves well to making this popular condiment. Any tomato variety can be used for this recipe (see the proportions below), and even a mixture of fresh and canned tomatoes work well. Give it a try! It is well worth the effort. Skip to Recipe

Homemade Grape Tomato Ketchup

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Watermelon Gelée

By Denise Pare-Watson

Watermelon is one of the summer’s greatest pleasures. For my family, enjoying watermelon while sitting outside around our picnic table or on the back porch was a real pleasure. We would grab thick wedges of melon with the rind on, which made it much easier to hold onto. We would devour the bright pink fruit until we could not eat another piece, watermelon juices dribbled down our chins, which made the smiles on our faces sticky and pink and most satisfied. When I was a child, my father grew ‘Sweet Beauty’ melons in his large garden. We would always have our eye on the biggest melon in the garden and we watched it grow daily from an egg-sized oval to a monster melon. When the melon was perfectly ripe, the neighbourhood children were invited over to share the summer delicacy. It was so heavy that Dad would carry it to our rustic old table using a wheelbarrow. What a feast we had! Whenever I see watermelons today, my mind races through all those wonderful childhood memories of friends and family.

Skip to Watermelon Gelee Recipe

Skip to Raspberry Tapioca Pearls Recipe

Watermelon Gelee is simply plated, including a garnish of strawberry tinted tapioca pearls

Over my career, I have made watermelon granita; watermelon and lime sorbet, and many litres of melon infused water and other similar treats. Watermelon is quite tricky to use in desserts because of the high water content. The flavour and colour can easily be compromised if overheated. So, when I read about an intriguing dessert called Watermelon Gelée by Chef Eddy Van Damme, I wanted to experiment with it! Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer. You need to try this! You will enjoy it.

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Panini Grilled Vegetable Platter with Balsamic Herb Dressing

By Denise Pare-Watson

We all have a go-to dish for our summertime get-togethers – my family favourite is a grilled vegetable platter. We love this dish because any type of grilled vegetables are delicious and nutritious and you can use any vegetables that are in season. It can be made ahead of time and served at room temperature which makes menu planning easy. I like to serve the vegetables with a simple dressing made from fresh herbs from my garden. Panini Grilled Vegetable Platter with Balsamic Herb Dressing is a dish that may well become your go-to summer favourite.

Panini Grilled Vegetable Platter with Balsamic Herb Dressing

This Panini Grilled Vegetable Platter is very easy to pull together. I have created a herb and spice seasoning for this recipe called Grilled Vegetable Seasoning Blend (recipe below) that compliments a variety of vegetables. To save time, I use a Panini grill rather than the bbq, which is very efficient as the Panini grill cooks both sides at once which negates the need to turn each piece. In addition, I can grill the vegetables in batches while I am puttering about in the kitchen doing other things. Once the vegetables are grilled and plated, I drizzle a little balsamic and fresh herb dressing on top (recipe included below). If you have any leftovers, store them in the refrigerator. Just be sure to bring them to room temperature before serving. This vegetarian summertime dish is gluten-free, grain-free, refined sugar-free and preservative free. For heartier fare, serve the grilled vegetable platter with cedar planked salmon and boiled whole new potatoes (buttered with fresh dill)….

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License Type:	Commercial

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