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Kid of a Chef Series

Power Sauce – Hidden Greens for Kids of Every Age

By Denise Pare-Watson

Kid of a Chef Series

Kid of a Chef gave me this recipe concept for Power Sauce on a recent visit.  Her reasons for making this sauce are simple:  as she laughingly says, she has three kids (one adult and two wee ones) who are not enthusiastic about eating their greens.  Hence, this brilliant method of hiding greens in a delicious pizza sauce.

This is what she wrote about her Power Sauce:  “I made it to hide greens from the boys in the house.  They are all carb-hungry and are more likely to eat the pizza crust than anything else.  Even if they pick the pizza apart, they still get the veggies.  I also put the ground power greens in shakes, or use the sauce as a dressing for sandwiches or a panini instead of mayonnaise.”

Power Pizza ready to eat | urbnspice.com

Power Pizza ready to eat

Power Sauce has excellent flavour – it is the best pizza sauce that I have ever tasted.  While I find most pizza sauces too sharp, this sauce is perfectly balanced. Kid of a Chef freezes the ground greens and uses the frozen greens to make delicious smoothies and shakes.  She made a strawberry shake while we were there and the little ones were asking for ‘more shake please, Mommy, more shake.’  Her version of the Power Shake had banana; frozen strawberries; some of the frozen ground power greens; yogurt; protein powder, vanilla, and milk to thin out the shake consistency, and a little maple syrup if needed for sweetening.  When she covertly adds a little more ground greens to the shake ingredients, the boys call it Leprechaun shake.

Power Shake | urbnspice.com

The Power Shake: strawberry, banana, ground power greens, protein powder, vanilla, a little maple syrup, yogurt and milk.

POWER SAUCE

CHEF TALK: The key to making Power Sauce is the use of organic greens, which are available at most grocery stores. The greens that I used were a blend of baby spinach, baby kale and baby red and green Swiss chard. You can also use arugula or any other of your favourite greens. Both my daughter and I pre-roast garlic cloves and freeze them for use in everything, including the Power Sauce recipe that follows.  The sauce is gluten free, dairy free, grain free, refined sugar-free, egg free and nut free. My herb garden is currently flourishing, so fresh basil, oregano, rosemary and other fragrant herbs make their way into the Power Sauce.

For the purpose of this post, I made a gluten-free thin crust pizza shell (I will post the recipe for Super Thin Pizza Crust soon).  You can use any of your favourite thin crust pizza shell or flatbread.  The recipe makes over 2 cups (500 ml) of sauce.

INGREDIENTS:

For the Power Greens:

Yield:  1 lb. of organic power greens = 3 cups of ground power greens

  • 1 lb. assorted power greens (spinach, arugula; kale, chard, etc.)

For the Power Sauce:

Yield:  2 1/3 cups sauce/ 575 ml

  • 1 cup ground power greens
  • 2 – 156 g (6 oz) cans of tomato paste
  • 1 clove garlic, minced (or 2 pre-roasted garlic cloves)
  • 1 teaspoon Kosher salt or sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano or Italian Seasoning
  • 1/4 cup water
  • 1 Tablespoon olive oil

For the Power Pizza:

Yield:  1 – 14″ large pizza (10 -12 pieces or 4 – 6 servings)

  • 1 pre-baked large thin crust or gluten-free thin crust pizza crust
  • 1/2 cup – 1 cup Power Sauce
  • Toppings of your choice:  I used pre-cooked, diced bacon and thinly sliced mini portobello mushrooms
  • Shredded pizza mozzarella, as needed (about 2 cups)
  • Salt and pepper to taste

METHOD:

For the Power Greens:

  1. Place the greens in the bowl of a food processor and grind finely. There should be approximately 3 cups of ground greens when you are done.  Utilize immediately or place the ground greens in a sealed bags in 1 cup portions and freeze.

For the Power Sauce:

  1. Place all of the ingredients for the Power Sauce into the bowl of a food processor and blend to a smooth consistency.  You should have approximately 2 1/3 cups (575 ml) of sauce. Taste for seasoning and adjust to your preference.  Use immediately or store in the refrigerator for up to one week.  For longer storage, freeze in 1/2 cup to 1 cup portions.

For the Power Pizza:

  1. Spread 1/2 cup to 1 cup of Power Sauce to cover the large pre-baked pizza crust.  Sprinkle with your favourite toppings and bake at 425°F/220°F for 10 to 15 minutes or until hot and bubbly.  Enjoy!

Here is the visual shown in step-by-step photographs:

Power Greens: a blend of chard, kale, spinach | urbnspice.com

Power greens are a blend of greens: arugula, spinach, kale, chard, etc.

The Greens are stuffed into a food processor and ground finely | urbnspice.com

Power greens are stuffed into a food processor and ground finely to use in smoothies or made into Power Sauce

1 lb of Power Greens make 3 cups of ground greens | urbnspice.com

1 lb. of power greens make 3 cups of ground greens | urbnspice.com

1 lb of Power Greens equals 3 cups of ground Power Greens | urbnspice.com

1 lb. of power greens equals 3 cups of ground power greens

Use the greens immediately or freeze the ground greens in one-cup sealed container | urbnspice.com

Use the greens immediately or freeze the ground greens in one-cup sealed container

Power Sauce, rich and healthy with power greens galore | urbnspice.com

Power Sauce, rich and healthy with power greens galore

The Power Sauce is spread onto a pre-baked pizza crust and topped with your favourite toppings | urbnspice.com

The Power Sauce is spread onto a pre-baked pizza crust and topped with your favourite toppings

Power Pizza is almost ready for the final baking | urbnspice.com

Power Pizza is almost ready for the final baking sprinkled with favourite toppings

Power Pizza ready to eat | urbnspice.com

Power Pizza baked, melted and ready to eat

Enjoy a slice of Power Pizza | urbnspice.com

Enjoy a slice of Power Pizza

More Ideas using Power Sauce:

Gluten Free Flatbread served in small wedges as a small plates offering | urbnspice.com

Gluten Free Flatbread served in small wedges as a small plates offering

Gluten Free Flatbread using Power Sauce and a few select topping ingredients | urbnspice.com

Gluten Free Flatbread using Power Sauce and a few select topping ingredients

Panini spread inside and served with Power Sauce | urbnspice.com

Power Sauce is spread inside a panini as well as served alongside as a condiment

Power Shake is another way to use the Ground Power Greens | urbnspice.com

A Power Shake is another great way to use the healthy Ground Power Greens

There is really no limit how you can use Power Sauce (and power greens).  Just to mention a few uses:  use it on hamburgers; as a topping on meatloaf; serve with charcuterie plates; serve alongside toast and scrambled eggs; and any place that you would use mayonnaise.

You Might Also Enjoy these ‘Hidden Vegetables’ Posts by UrbnSpice:

Gluten Free Rock Star Veggie Burgers

Australian Meat Pies

Make it your Own Burger

LEARNING TIPS:  

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:

  • Oven Temperature Accuracy
  • The Simple Spatula
  • Blooming
  • Parchment Paper
    __________

If you try this recipe using Power Greens to make Power Sauce or Power Pizza or Power Shakes, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

Digiprove sealCopyright secured by Digiprove © 2017 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: Dairy Free Recipes, Dietary Restrictions, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, Kid of a Chef Series, Nut Free Recipes, Refined Sugar Free Recipes, Sauces, Sauces, Savory Tagged With: Gluten Free, Pizza, Sauces, Vegetables

A Humorous Hummus experience

By Denise Pare-Watson

I am calling this post Humorous Hummus for a reason. “Kid of a Chef” always cracks me up. She sent me a text this morning as she was making a mega batch of hummus. Too funny. Enjoy. I have also included our family recipe for hummus with lots and lots of variations and garnish options. Double check the cans before you open them – just saying….

********************

“I always open three cans of chickpeas to make hummus.

 I was preoccupied with the chocolate in my pantry and didn’t notice that I had two cans of chickpeas and 1 can of black beans in my hand.

I opened the can of black beans and thought for a second.

  “When did they start making purple chickpeas?”

 Duh!  So, I put them into my hummus anyway!

 It kind of looks like my hummus is on the brink of death because it is so grey, but DANG, does it ever taste good!”

from:  “Kid of a Chef”

********************

Hummus Ingredients | urbnspice.com

Humorous Hummus:

CHEF TALK:  Here it is:  our family recipe.  Humorous or not – this stuff is delicious and healthy.  Whether or not you choose to use black beans is entirely up to you. 

YIELD:  Approximately 500 ml hummus

INGREDIENTS:

  • 1 can of chickpeas (19 oz), drained and rinsed
  • 1/4 cup tahini or smooth peanut butter, or even sunflower butter
  • Juice of 1 lemon (about 4 Tablespoons or 1/4 cup)
  • 1 clove garlic, minced (see note below for variation)
  • 2 – 4 Tablespoons Olive Oil plus more for drizzling on top of finished hummus
  • Salt and pepper to taste
  • Zest of one lemon, optional

METHOD:

  1. In a food processor with a steel blade, place the chickpeas, tahini, lemon juice and garlic.  Whizz for several minutes until the chickpeas are pureed.
  2. Slowly add the olive oil and continue processing until the mixture is very smooth.
  3. Season to taste with salt and pepper.
  4. If the mixture is too thick, add a little warm water and continue to process until the desired consistency is reached.
  5. Serve with pita bread or pita crisps or a vegetable crudité platter.
Hummus with sun dried tomato garnish | urbnspice.com

Hummus with sun-dried tomato garnish | urbnspice.com

Humorous Hummus Options:

Optional Seasonings and Flavouring Variations:

CHEF TALK:  We tend to change up our family hummus recipe, depending on what we are serving it with.  My favourite is the sun-dried tomato and roasted garlic and lemon zest addition variation – in that version, I omit the tahini or peanut butter – I just like the lighter, brighter taste of the Mediterranean flavours. I was also making sunflower butter the day I made this batch of hummus so I used that instead of the peanut butter or tahini option.  Very good!  Experiment with flavour variations – you might come up with your own family version of hummus. 

  • Substitute Roasted Garlic (1 Tablespoon) for the fresh garlic clove
  • Sun-Dried Tomato (2 Tablespoons), chopped
  • Ground Cumin (1/2 teaspoon)
  • Chili Powder (1/2 teaspoon)
  • Zest of one lemon

Optional Hummus Garnish:  

  • Olive Oil drizzled on top
  • Pine Nuts, toasted, sprinkled on top
  • Paprika or Smoked Paprika
  • Red bell pepper, cut into 1/4 inch dice and cooked in a frying pan for a few minutes until soft, seasoned with salt and pepper and sprinkled on top.
  • Caramelized Onion
Hummus with fire roasted red pepper garnish | urbnspice.com

Hummus with fire roasted red pepper garnish | urbnspice.com

STORAGE:

  • REFRIGERATE: The hummus will keep in a sealed container for a week.
  • FREEZE: I like to make a mega batch of hummus (like Kid of a Chef) or several variations and freeze them in 1/2 cup amounts in the freezer.
    CHEF TIP: I have silicone muffin trays that work very well for this purpose.   The silicone muffin trays are also very handy for applesauce, pumpkin puree, etc.
Hummus with toasted pine nut garnish | urbnspice.com

Hummus with toasted pine nut garnish | urbnspice.com

LEARNING TIPS:  

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:

  • Perseverance
  • Tweaking
    __________

You Might Also Enjoy:

Parmesan Pita Crisps

Bacon Cheese Potato Cups

Gluten Free Rock Star Veggie Burgers

Patio Delights – Summer Time Appetizers

If you give my favourite family recipe for Humorous Hummus 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 am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef 

Follow me on Social Media:

Urbnspice Facebook Page  – If you like what  you see here, Please LIKE my page

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

Digiprove sealCopyright secured by Digiprove © 2017-2018 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: Experiments, Food Fun, Foodie Quotes, Kid of a Chef Series Tagged With: Beans & Legumes, Hummus, Kid of a Chef, Kitchen Humour

Rainy days and Sunshine (and chocolate covered strawberries)

By Denise Pare-Watson

Rainy days and Sunshine

(and chocolate covered strawberries)

Rainy days and Sunshine

I live on Vancouver Island – it is a beautiful place.

We have had exquisite weather the past few days with many ‘pinch me’ moments.

It rains sometimes, but not today.

My daughters live in neighbouring provinces and they are both growing weary of experiencing more than their share of rainy weather lately.

Recently, “Kid of a Chef” sent me a text stating:

“I am eating chocolate covered strawberries for lunch.

Chocolate Covered Strawberries | urbnspice.com

I am quite certain that is the reason why the sun just broke through the clouds and the birds are singing.

For the sake of the city and reducing flood water damage, I might have to eat the whole package!”

Now – that’s positive thinking!

Don’t let the rain stop you from creating a great day.

Gorgeous Vancouver Island | urbnspice.com

A beautiful place on Vancouver Island

Rainy days and Sunshine Activities:

Baking with Kids:  Bannock

Vanilla Bean Poppers

You Might Also Enjoy These UrbnSpice Posts:

Chocolate Quotes

Dee’s Old Fashioned Coconut Oatmeal Cookies

Cherry Rhubarb Compote

Paying it Forward

Chocolate Desserts Cookbook Series

Thanks for visiting.  

If you try a recipe on my blog, please feel free to leave me a comment below with your feedback.  If you share on Social Media, be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

 

Follow me on Social Media:

Urbnspice Facebook Page 

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

Digiprove sealCopyright secured by Digiprove © 2014-2017 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: Chocolate, Chocolate, Chocolate, Chocolate!, Foodie Quotes, Kid of a Chef Series Tagged With: Chocolate Quotes, Foodie Quotes, Kid of a Chef

Cookie Testing Day and a Kitchen Disaster

By Denise Pare-Watson

Today was a great day.  It was cookie testing day in the Urbnspice kitchen.

Eight different,  lovely chocolate cookies.

This makes for quite an untidy kitchen though.

Texting my daughters, as we often do throughout the day, I described the mayhem surrounding testing eight different cookies in one day.

Kid-of-a-Chef responded with her usual sense of humour saying,

“If it makes you feel better, my kitchen is also a disaster and I am currently ignoring it.  

The sink and I are no longer talking, and the stove did something reprehensible.  

I fear the fridge will be able to hold out longer than I will though,

and I will have to make nice and give it a good scrubbing to mend wounded feelings.”  😉

Thought I would share that with my readers.  Hope your day was delicious!

Cookie Testing Day: Chocolate Caramel Cookies | urbnspice.com

Tell me about a  kitchen disaster you have had – everyone has had one, right?

You Might Also Like:

Old Fashioned Coconut Oatmeal Cookies

Tiger Cookies

Chocolate Caramel Cookies

UrbnSpice Cookbook Series

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2017 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: Cookies, Food Fun, Foodie Quotes, Kid of a Chef Series Tagged With: Baking, Cookies

An Ode to Tasty Men

By "Kid of a Chef"

Written by ‘Kid of a Chef”

I like Men.

Lots of them.

Some days I just want one man; others days, I want to be pleased many times a day by many different men.

Specifically, I like a Man who has a golden tan and smooth body clothed with adornments so fine that it makes my mouth drool and eyes widen at the very site.

I want my Man to be warm, comforting and have a scent that is unlike any other.

And I want him to taste like Ginger.

He may be a mere cookie, but my Man made of Gingerbread makes me feel as if I am being rescued from a world of flavourless food by a succulent saviour. My senses fill with his aroma, my body tingles at the thought of having one little taste, and my mind lingers on thoughts of the satisfaction he will bring me when we meet. He is the hero of my taste buds; the dessert and main course all-in-one.

Although my Gingerbread Man does not come with a noble steed (unless I find a cookie cutter in that shape…) or rescue Damsel’s in distress, I feel as if I could love him forever; or at least until I lick the last delectable crumbs from my lips and I cozy up to his friend who is lounging supine on the cookie sheet.

I am not the only one who lusts after cookies. I share my love of Gingerbread with many other people (although I admit that I am hesitant to literally SHARE my cookies with them…we are all selfish in our own ways), and I have a good idea why: Gingerbread People are a perfect synonym for creating our ideal mate or ultimate self. Each little cookie starts out looking the same: two arms, two legs, one head and endless possibilities.

Testy Men: Annual Gingerbread Cookie Decorating Day Fun with Family | urbnspice.com

Annual Gingerbread Cookie Decorating Day Fun with Family 

I always decorate my Cookie-Men to be handsome and brilliantly clothed in the finest icing money can buy, with flowing locks of liquorice hair and bright jujube eyes. My Cookie-Women wear M&M jewels and model the latest in designer gum-drop shoes. Through my cookies, I create my Utopia. In a perfect world, I too would emit the scent of freshly baked cookies and would be adorned with extravagant fashions and edible jewellery…and my real-life man would always wear what I tell him to (plaid-shirts and faded jeans are out of the question!).

I feel as if I journey with my Gingerbread Cookies from conception to consumption, and the personal attachment I feel for my creations makes their taste all-the-more sweet. Oh sure, I have tried to make Men-Cookies out of peanut butter or chocolate-chip dough, but it is just not the same. The marriage between the fragrance of Gingerbread and the perfection of the dough that can be formed into shapes is a beautiful union indeed. Just as beautiful as that first bite of Gingerbread heaven.

Tasty Men: Gingerbread Cookie Fun with Family | urbnspice.com

Gingerbread Cookie Fun with Family 

Perhaps I will never be a faithful consort in my love affair with the Gingerbread Man, for I will always be searching for yet another Man to satisfy my desires, but my love will never diminish. I will remember each-and-every Man I consume, I will savour every moment we spend in each other’s company, and I will never stop craving his sweet flavour.

Tasty Men: A simple Gingerbread House made by grandchildren | urbnspice.com

A simple Gingerbread House made by grandchildren 

More Cookies:

Vanilla Bean Poppers – Holiday Variation

Vanilla Bean Poppers

You can find me on social media (see links below) – be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2017 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: Cookies, Food Fun, Kid of a Chef Series Tagged With: Christmas Cookies, Cookies, Gingerbread

Gluten Free Rock Star

By "Kid of a Chef"

KID OF A CHEF SERIES

Written by “Kid of a Chef” 

The Gluten-Free Rock Star

Living your life Gluten-Free, whether by design or by requirement, forces you to become the most demanding person alive (aside from other Gluten-Free harridans) when eating a meal away from home.

Whenever I make dinner plans, I am immediately perceived as a mix between the infamous character Sally in the film “When Harry Met Sally” and a slightly deranged Rock Star who has a list of requirements to play at your stadium. Except that instead of a stadium, I am in your kitchen, and instead of a film,  it is real life.

I dread going out for dinner or being invited to a friend’s house because I show up with a list of demands longer than the intended menu. First, I can’t have anything with ANY grains or gluten. Secondly, I can’t have anything that THINKS its a grain. Next, I want to check each-and-every ingredient you are cooking with to make sure it is not bound to any sort of gluten or grain-type product. Anything that quacks like a grain probably is one and will send me into fits of reaction for days on end. If you don’t have a completely gluten and grain-free kitchen, I will have nothing at all. Oh, and don’t forget, I want you to pick all of the BLUE M&M’s out of the candy jar (not red, just blue), put them on a silver platter and sing falsetto while balancing on your head juggling pickle jars.

Gluten Free Rock Star: Gluten Free, Grain Free Chicken & Veggie Dinner | urbnspice.com

Gluten Free, Grain Free chicken & vegetable dinner 

Sometimes I think juggling is easier than cooking an entire meal to accommodate one measly little person. What right do I have, I think to myself, to make such impossible demands on people? I am often asked by a nervous dinner host how they could possibly know if they have made a truly gluten-free/grain-free dinner. I have gotten out of the habit of answering in a comedic tone as that does not seem to go over well and respond by simply saying: “A salad will be fine. In fact, I can even bring my own.”

…

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Digiprove sealCopyright secured by Digiprove © 2017 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: Dietary Restrictions, Experiments, Gluten Free Recipes, Grain Free Recipes, Kid of a Chef Series, Making Sense Series, My Recipes Tagged With: Dietary Restrictions, Gluten Free, Gluten Free Recipes, Gluten Free Techniques

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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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