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Quick and Easy Dishes

Easy Baked 4-Cheese Tortellini with Crispy Crumb Topping

By Denise Pare-Watson

Everyone needs a dish that can be put together quickly from handy pre-made products. This tortellini pasta dish can be pulled together with a few pantry items and be on the table in less than one hour.  This comfort food dish takes just a few minutes to mix together and 30 minutes to bake.  The result is a bubbling and tasty dish that the family will love.  The leftovers are even better the next day and ideal in school lunches.  It is also a great dish for potlucks and can feed a large crowd of hungry people.

Baked Tortellini Dish
Easy Baked 4-Cheese Tortellini with Crispy Crumb Topping
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Filed Under: Casual Dining, My Recipes, Pasta Dishes, Quick and Easy Dishes Tagged With: Kid Friendly, Meatless Monday, Pasta, Pasta Dishes, Tortellini

Crispy Sage and Bacon Pasta

By Denise Pare-Watson

My herb garden is overflowing with sage, rosemary, parsley, chives, mint and basil.  Time is running out, so I need to use as many fresh herbs as possible in my favourite family dishes.   One of our best is this super quick pasta dish made with a few uncomplicated ingredients – Crispy Sage and Bacon Pasta.  In the process of crisping the sage leaves, you need to use fresh sage leaves which is a key feature of this delicious pasta dish.  You will have it on the table in the time it takes to cook the pasta.  Just pour a glass of wine, relax and enjoy this delicious herb from your garden.

Crispy Sage and Bacon Pasta
Crispy Sage and Bacon Pasta
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Filed Under: Casual Dining, Gluten Free Recipes, My Recipes, Pasta Dishes, Quick and Easy Dishes Tagged With: Bacon, Fresh Herbs, Gluten Free Recipes, Pasta Dishes, Sage

How To Make The Best Chili – A Blend and Extend Recipe

By Denise Pare-Watson

Everyones chili preferences are very personal; for example, hot and spicy, meaty, vegetarian – the sky is the limit.  Chili maestros will always tell you that they make The Best Chili.   Well, I am here to tell you that I make the ‘best chili’ and this is the recipe that will back up that claim!  If you have been following my blog, you will know that I have been experimenting with recipes that are ‘Blenditarian’, (also known as ‘Blend-and-Extend’ in Canada).  By definition, ground meat recipes are stretched with finely chopped mushrooms.   For my version, I add finely chopped vegetables with the mushrooms to create an even more aromatic flavour.  This represents a more sustainable and nutritious approach to healthy eating.  This all ties in very well with the new Canada Food Guide recommendations of eating less meat and more vegetables. I have created a base called Savoury Meat, Mushroom and Vegetable Blend.  This blend (or base) can be used in a wide variety of easy to make recipes.

How to Make the Best Chili | urbnspice.com

In this post, you will learn how to prepare this base blend to utilize it to make a fabulous chili – “The Best Chili”.  I make the blend base ahead of time and freeze it in family size portions. Once you have the blend base made, dinner can be on the table in less than ten minutes.  Enjoy!

This Meat, Mushroom and Vegetable base can be used to make many dishes such as:  Spaghetti Sauce; Sloppy Joes; Taco Salad; Hamburger Soup; Beef, Cheese and Macaroni Casserole; and much more. (Refer to “What Else Can I Do With This Recipe?” Section below to learn more).

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Filed Under: Blenditarian Recipes, Casual Dining, Gluten Free Recipes, Main Dishes or Entree Options, Meat Dishes, My Recipes, Quick and Easy Dishes Tagged With: Blenditarian Recipes, Chili, Main Dishes, Quick and Easy

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….

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Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, Casual Dining, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, My Recipes, Potatoes and Rice, Preservative Free, Quick and Easy Dishes Tagged With: Appetizers, Gluten Free Recipes, Grey Cup, Potatoes, Small Plates

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.Blenditarian Logo | urbnspice.comEgg Rolls Exposed in a Bowl | urbnspice.com

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)….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Blenditarian Challenge, Blenditarian Recipes, Dairy Free Recipes, Egg Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, Meat Dishes, My Recipes, Poultry Dishes, Preservative Free, Quick and Easy Dishes Tagged With: Blenditarian Recipes, Dairy Free Recipes, Gluten Free Recipes, Keto, Paleo, Quick and Easy, Weight Watchers

Back-to-School Blenditarian Sloppy Joes

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative 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 August is all about incorporating “The Blend”(mushrooms + meat) into a back-to-school weeknight dinner dish.  As Blenditarian.com suggests, “It’s that time of year: school is back in session and schedules are jam-packed. Make back-to-school dinners tastier and better-for-you by adding The Blend (mushrooms + meat) – a quick and easy technique that’s perfect for adding nutrients to dishes for those who are always on the go or simply looking for a way to incorporate more veggies into meals.”  Therefore, I am sharing a recipe below for Back-to-School Blenditarian Sloppy Joes that you will want to try!

Back-to-School Blenditarian Sloppy Joes | urbnspice.com

This recipe utilizes a package of savoury meat blend (the first Urb’n’Spice Blenditarian recipe).  I keep several pouches in my freezer for quick meals like this and for other quick meals like date night spaghetti sauce, chili, and hamburger macaroni casserole (recipes coming soon in future Blenditarian posts).  This recipe for Back-to-School Sloppy Joes can be made in under ten minutes with just a few additional ingredients.

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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Filed Under: Blenditarian Challenge, Blenditarian Recipes, Casual Dining, Main Dishes or Entree Options, My Recipes, Quick and Easy Dishes Tagged With: Back to School Dinners, Blenditarian Recipes, Ground Beef, Quick and Easy

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

By Denise Pare-Watson

Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste.

Creating a pure white dessert requires eliminating vanilla bean paste because it would tint the custard to an ivory colour. To solve this problem, I added just a smidgeon of vanilla bean powder, which will show only the tiny specks of the vanilla bean seeds in the dessert while retaining the purity of the white colour. As well, I used lemon in two ways (juice and zest) as a flavouring ingredient, which compliments the tangy Greek yogurt.

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Greek Yogurt Lemon & Vanilla Bean Panna Cotta | urbnspice.com…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
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Filed Under: Custards and Puddings, Desserts and Sweets, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Nut Free Recipes, Quick and Easy Dishes, Refined Sugar Free Recipes Tagged With: Custards, Egg Free Recipes, Gluten Free Desserts, Grain Free Desserts, Panna Cotta, Quick and Easy

Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs

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 June is all about incorporating“The Blend”(mushrooms + meat) into brunch dishes. For this reason, I have developed a recipe for Savoury Blenditarian Brunch Pork (or Turkey) with Vegetables & Fine Herbs.

A Thai dish called ‘larb’, which is one of the most popular street foods in Thailand, has inspired this Savoury Brunch Blenditarian Pork (or Turkey) with Vegetables & Fine Herbs dish. The addition of many types of vegetables just adds to the appeal. I enjoy having vegetables cooked in creative ways to produce different textures. I also like the idea that the dish can be served warm, cold or at room temperature.

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Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs | urbnspice.com…

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Blenditarian Challenge, Blenditarian Recipes, Brunch Dishes, Casual Dining, Dairy Free Recipes, Gluten Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, My Recipes, Quick and Easy Dishes, Vegetables Tagged With: Blenditarian Recipes, Brunch dishes, Dairy Free Recipes, Fast and Easy Dishes, Gluten Free Recipes, Healthy Dishes, Pork, Weight Watchers

Turkey, Mushroom and Power Greens Pasta

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

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 April Blenditarian Challenge is “Go Green for Earth Month.” The challenge is to create an earth-‘friendlier’ dish by incorporating The Blend (mushrooms + ground meat) into “power greens.” For this reason, I have developed a recipe called Turkey, Mushroom and Power Greens Pasta. It is a recipe that can be adapted for many dietary needs, such as dairy-free, gluten-free, heart-healthy, and is also Weight Watchers friendly.

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Blenditarian Logo | urbnspice.com

Turkey, Mushroom and Power Greens Pasta | urbnspice.com

Turkey, Mushroom and Power Greens Pasta

When you use chicken or turkey in a ‘Blend’, it is called a ‘blond blend’. Lean ground turkey is an excellent choice, not only because it is a low-fat protein option, but also because it readily assimilates the flavours of the ingredients. In this recipe, spices such as cumin and chilli powder lend a subtle earthy spiciness, and using paprika helps to create an appealing golden colour to the meat mixture. The use of fresh herbs (parsley and basil) adds brightness to the dish.

Let’s talk about power greens. Power greens can be described as a nutrient-dense superfood of leafy greens contributing an energy boost with high amounts of Vitamins A and C, iron and calcium, dietary fibre and potassium. The greens can be used individually or can be found in a mix often comprised of baby spinach, Swiss chard (both red and green), and kale. For this recipe, I utilized Dinosaur Kale (also known as Tuscan kale, or black kale). I love the look of the curled dark glossy leaves. It is a sturdy green with a tough stalk.  I removed the stalk by slicing along each side. Once all of the stalks have been removed, I gathered the leafy ‘strips’ and sliced them thinly (a chiffonade cut). I added the prepared kale to the pasta water during the last few minutes of cooking.

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Filed Under: Blenditarian Challenge, Blenditarian Recipes, Casual Dining, Dietary Restrictions, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Pasta Dishes, Quick and Easy Dishes, Sauces Tagged With: Blenditarian Recipes, Dietary Restrictions, Pasta Dishes, Weight Watchers

Crispy Roasted Chick Peas – Kid Friendly

By Denise Pare-Watson

It is time for the new school year and thoughts of healthy lunch box treats dance through every parent’s head.  I was talking to my daughter today as she was pulling hot spiced chickpeas from the oven.  Roasted chickpeas are a family favourite, especially for her little boys.  I decided that this would be a great idea for a school make-ahead snack.  Roasted chickpeas are something that I have made many times using various blends of spices and seasonings, but it was my creative husband who asked, ‘can you make them like those roasted bar nuts?’  Why not?  The result is my recipe for Crispy Roasted Chick Peas.  For this particular recipe, I opted for kid-friendly seasonings and spices, unrefined sugar, and an optional dusting of maple sugar for extra crunchiness.

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Crispy Roasted Chick Peas | urbnspice.com

Crispy Roasted Chick Peas ready to snack on

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Filed Under: Beans and Legumes, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Nut Free Recipes, Quick and Easy Dishes, Refined Sugar Free Recipes, School Lunch or After School Snacks, Vegetarian Dishes Tagged With: Chick Peas, Dairy Free Recipes, Gluten Free Recipes, Healthy Snacks, Kid Friendly, Lunch Dishes, Nut Free Recipes, Refined Sugar Free, School Lunch

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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