Urbnspice Series

Gluten for Punishment – The Challenges of Cooking for a Rock Star

The Challenges of Cooking for a Rock Star

I love my daughter to pieces – one might say that I am seriously addicted to her. When she first started to experience the challenges of having to adopt a completely gluten-free, grain-free diet, I welcomed her challenges of cooking as mine. We called it the summer of Gluten for Punishment.

We spent the better part of her summer holiday experimenting with recipes that she could easily reproduce at home and would be able to tolerate with her dietary restriction challenges. It was a challenging time for her, as well, trying to adapt to approaching food in an entirely different way so that her body would not punish her in the end with discomfort and reactions.

As a chef, I found this to be an exceptional challenge due to labelling inadequacies and a lack of viable recipes to build upon at the time. As her Mom, I felt empathy towards her as she experienced difficulties when invited to dinner or on restaurant outings. She wrote “Gluten Free Rock Star” which discusses, from her point of view, some of the anguish and perceived punishment that she and others like her, face on a daily basis. As a chef and her Mom, I was inspired and determined to pursue the task of making her life just a little bit easier by providing nutritious and delicious recipe options – she was growing weary of salads!

Gluten Free, Grain Free chicken & vegetable dinner

I am happy that we were able to create a few dishes that have worked for her. We have also experienced a few pleasant surprises in the process. For example, when creating a recipe for a gluten-free veggie burger, I rehydrated and pureed vegetable flakes to use as a binder for the burger mixture rather than using breadcrumbs. The complex flavour that this technique introduced into the mixture was wonderful and provided a much-improved texture when compared to the typically utilized bread crumbs. We have been using this technique ever since. Furthermore, we have adopted this technique with our meatloaves, regular hamburgers, and meatballs.

Gluten Free Rock Star Veggie Burger Mix

We sure have come a long way since that initial cooking spree that my daughter and I shared that summer. There are so many products available now that make the choices for gluten free and grain free dietary restrictive shoppers so much easier.

You will also find many recipes on my blog that address gluten free, grain free and dairy free dishes, and I have listed a few below. Try making my recipe for Rock Star Veggie Burgers whether or not you are restricted to a gluten-free diet. They are delicious, flavorful, wholesome and healthy. Make tiny bite-sized versions of this burger to use for small plate events. Gluten-free buns are now available for sliders and burger sized versions. Even grain free diets can be accommodated by serving the Rock Star Veggie Burgers in lettuce cups or grain-free buns.

Rock Star Veggie Burgers | urbnspice.com

Rock Star Veggie Burgers made for Kid of a Chef – Gluten Free Rock Star

The Challenges of Cooking for a Rock Star

There are many things to consider when cooking for someone with dietary restrictions or food intolerances.

Expect that some experiments will be successful and others that may prove to be disastrous!
Expect that some experiments may not be tolerated despite the fact that ingredients used were on the “okay” list.
Expect that some unique ingredients may be difficult to source in some areas.
One thing that will become readily apparent is label reading. There are many hidden sources of food intolerant ingredients and one must be ever vigilant in the “learn and determine” stages of sourcing, buying and preparing food for anyone with food restrictions (allergies) or intolerances.

Some links that I have found proved useful in my research for these particular food intolerances are:

Grain Free Living: http://www.grainfreeliving.com/home

Canadian Celiac Association: http://www.celiac.ca/

There are many books now available that focus entirely on eating gluten free and grain free. Many of these books are written by someone who has personally had to either cook for someone with dietary restrictions or they themselves have had to adopt this way of eating. They also understand the challenges faced by their patients, clients, family and friends. They are also passionate about providing clear and concise information and recipes to help those needing to adopt a similar dietary lifestyle.

The challenges of cooking or baking gluten-free does not have to be a punishment. With so many people adopting a gluten-free lifestyle, it is a dietary challenge that many of us will encounter in one way or another. Think of it as your life’s next learning adventure. You, too, will become a gluten-free rock star.

You might also Enjoy:

Gluten-Free Tips & Techniques

Gluten Free Rock Star

Gluten Free Rock Star Veggie Burgers

Potato Crusted Quiche

Smashed Potato Pizza

Gluten Free Chocolate Desserts by UrbnSpice

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 Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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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Favourite Kitchen Tools – My Immersion Blender

By Denise Pare-Watson

Favourite Kitchen Tools Series

“The best twenty bucks I have ever spent” applies to this small kitchen tool. This time, I will review a somewhat smaller appliance – powerful in its versatility and convenience – the hand blender, otherwise known as the Immersion Blender in my series, Favourite Kitchen Tools.

I now prepare many more pureed soups and sauces since the purchase of my immersion blender. I utilize the blender in the production of a wide range of food items, for example, baby food, pureed soups, pan sauces, applesauce, and morning breakfast drinks. This is a sequel to the recent post regarding my favourite kitchen tools (see “Time Saver, Money Saver, Food Saver”)

: Immersion Blender – A favourite Kitchen Tool

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Tomato Dill Soup

By Denise Pare-Watson

This recipe for Tomato Dill Soup is super easy and quick to make. It is a great make-ahead soup because it can be served hot or cold. It is light and refreshing. I use an immersion blender to puree the soup. An immersion blender is one of my favourite kitchen tools and I discuss ways of using this handy, dandy small appliance in this post, called My Immersion Blender from my series Favourite Kitchen Tools.

The finished Tomato Dill Soup

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Money Saver – Life Saver – Food Saver

By Denise Pare-Watson

Favourite Kitchen Tools Series

There is one question that I am often asked: “What are some of your favourite kitchen tools?” This question provides me with an abundance of material for future posts. My Food Saver is at the top of my list of favourite kitchen tools, and the chosen item to start my Favourite Kitchen Tools Series of posts. I have used this brand of vacuum systems for over a decade. There are many benefits to using a vacuum system for your food storage needs.

While most chefs are not huge fans of gimmicks and gadgets (actually, to be honest, pastry chefs might be the exception), there are certainly some items that I would not and could not do without!

I believe that I have single-handedly increased the sales of Food Savers in Canada as result of my demonstrations to family, friends and relatives, extolling the virtues of this amazing appliance.

No more pitiful dried out pork chops, freezer-burned beyond recognition in a week’s time; no more frozen blueberries in a bag of crystallized “snow”; no more stale nuts or dried up bits of cheese.

How did I ever live without it? The Food Saver will easily pay for itself when one considers the amount of waste occurring from food spoilage and freezer burn. That is why I decided to write about this appliance and why it is my favourite kitchen appliance. It is a:

Money Saver – Life Saver – Food Saver

Food Saver Tips & Techniques | urbnspice.com

Best Freezer Reserve Tools: Vacuum Sealer, Sealer Bags and the ever-present permanent marker

My mom and daughters now have Food Savers and use them regularly. This is not an appliance that sits at the back of the cupboard. I use mine on a daily basis for sealing homemade soups or prepared entrees or even for storing dry beans, lentils, rice, and many other items.

I live in an area where local farmers’ markets are abundant. It is marvellous to take advantage of all the seasonally fresh apples, apricots, plums or berries to freeze in the handy pouches. I can pull them out of the freezer at any time for that fresh-picked taste.

It is very satisfying to take a bag of perfectly stored, frozen halved apricots or plums and make a frangipani tart for dessert in the middle of February, or a batch of jam in March.

Seasonal Apricots, ready for freezer storage | urbnspice.com

Tips and Techniques for using Vacuum Sealers

My Food Saver has made buying foods in bulk much more efficient and cost-effective. I generally buy a family sized pack of chicken breasts or pork chops. I separate the bulk items into smaller portions, seal and freeze them.

It is so easy to go into my freezer and remove a bag and place it in the fridge to thaw. If I am in a hurry, I place the item in a large measuring cup or bowl filled with enough cold water to cover the frozen pouch and place in the fridge for a quick thaw. It will thaw and be ready to cook or reheat in less than 30 minutes.

Another revelation: I found that I could store ten times more in my little freezer with the flat frozen food bags than I ever could with rigid stackable containers.

Examples of foods you can make individually are items such as Shepherd’s Pie, Chicken Pot Pie, lasagna or desserts. Just freeze the prepared foods (uncovered) on a tray until firm, then seal either in individual portions or family sized portions. When life gets busy and chaotic, you will find that having a reserve in your freezer is a lifesaver!

Creating Convenience Foods: Individual Shepherd’s Pies

Those are not cupcakes you see in the photo. They are individual portions of Cottage/Shepherd’s pie. Or, Australian Meat Pies, pre-made and ready to bake at moments notice from the freezer to the oven to the table. A light salad is all you need for a light lunch or dinner.

Aussie Pies ready to bake or freeze | urbnspice.com

Aussie Pies ready to freeze or bake

I make little food packages for my Mom. When I visit, I pack as many frozen packages as I can into my suitcase to place into her freezer. She loves having smaller portions of nutrient dense food packages prepared and ready-to-eat in her freezer for the days when she does not feel like cooking. For example, I prepare the shepherd’s pie, place the mixture into paper-lined muffin tins, pipe the potato topping on top, then freeze the portions on a tray, uncovered; once they are frozen, I seal in family portion bags and freeze. You do not have to thaw the little shepherds’ pies – just remove from the bag and reheat in the microwave or oven and enjoy.

Money Saver – Life Saver – Food Saver

Here are a few tips to keep in mind when working with a food vacuum system, together with time-saving techniques and countless possibilities for you to consider:

1) Chill the food thoroughly first, then portion into bags and seal. Freeze flat on a tray, then store in the freezer.

2) Label your sealed item clearly at the top of the bag (date, portion size, instructions, etc.)

: Creating Convenience Foods: freezer labels

3) Turn a “cuff” down on the bag to ease food neatly into it, fill, and turn the cuff back up to seal. (see top photo)

4) Keep in mind that a space allowance at the top of the bag is necessary to seal properly.

5) When filling bags with soups or other liquid items, use a large glass measuring cup or similar vessel to hold the sealer bag while filling. I usually double seal liquids.

6) Do not overfill your bags – it makes it difficult to seal them. My general rule of thumb is to fill the sealer bag only halfway for liquids. For thicker foods, such as stews, fill the vacuum sealer bag two thirds full.

7) Flatten the food items in the bags (to even out the contents in the bag) before and after sealing (for example, chicken breasts in a single layer rather than all in a lump in the bottom of the bag; seasoned taco meat flattened after sealing to keep packets flat and fill the space for effectively.

Freezer Reserve: Soups, stews and broth

8) Lay the sealed items flat on a cookie tray; then freeze them until firm. Once they are frozen solid, store them upright like little soldiers, label side to front, ready for action! (see photo)

9) When sealing fruits such as apricots or plums, wash, dry and halve the fruit. Place the bag on a flat surface (close to your sealer). Place the fruit in a single layer in the vacuum sealer bag, seal, label and freeze. (see photo above).

10) When sealing items such as soups, sauces, stews, stroganoffs or bourguignon, make sure the food is thoroughly chilled. I typically seal these dishes the next day to allow the flavours to marry.

11) When freezing berries, wash and dry the berries, placing them on cookie trays (parchment lined). Freeze the berries in a single layer; then seal them in desired portions (essentially, I.Q.F.). Fill the bag halfway, flatten to fill the space, seal carefully, label and freeze.

12) Store cheese in the refrigerator beautifully sealed.

13) Try this: Place your favourite marinade in with a flank steak in a vacuum sealer bag, seal and freeze. When ready to use, thaw the still sealed bag in the refrigerator overnight. The flank steak will be deliciously flavoured and ready for the grill.

14) Cook more pasta or rice pilaf than you require and seal the rest in family portions. When ready to use, a quick reheat in the microwave or a dip in boiling water, and voila – pasta or pilaf in a flash.

15) Our family is quite fond of stir-fry dishes: make an easy meal by slicing extra raw beef or chicken or pork thinly ahead of time, seal and freeze in family sized portions. When ready to use, thaw in cold water for a few minutes while you are preparing the stir fry vegetables. Stir-fry the sliced meat first, add vegetables and seasoning. Enjoy a quick, healthy and delicious meal in minutes.

Freezer Reserve of prepared meat for stir-fry dishes

If the quality of frozen food and its storage is a concern, you will find that a food vacuum system is a “must-have” appliance. It is a:

Money Saver – Life Saver – Food Saver

“Little Mom”

By Denise Pare-Watson

The Inspiration of Urbnspice Series

My little Mom is adorable!

I cannot quite recall when the name “Little Mom” started – it is definitely a term of endearment. It could be the fact that my wee mom is only 4 ft., 6 inches; having said that, she has a great presence despite her diminutive stature. The entire village adores my “Little Mom.” Strangers fall in love with her and family and friends are fiercely protective of her.

Little Mom

She has the patience of a Saint. This I can tell you from personal experience. I am one of her five daughters. There are so many stories I could tell you! We all have our unique personalities and eccentricities. I can assure you we presented some very interesting and exasperating challenges to our parents. Now that I have two daughters of my own, I often wondered while raising my girls how in the world my Mom did it with five! She handled each and every situation with patience and understanding. She was never too busy to listen to our worries, complaints, dreams and achievements or console us whenever we anguished over our love lives.

As a kid and a teenager, I spent a great deal of time standing by my Mom’s side watching her working at home whether it be cooking without recipes or sewing without patterns. She possessed a high energy level and gave the impression that she was tireless.

I was like most teenagers: self-absorbed, self-centered, and a little impatient with myself. When I decided to try my hand at making a pie, I thought it would be a cinch to make the pie dough. After all, Mom made it looks so easy. She would combine all the ingredients together into an old, beat-up, shallow, porcelain- coated metal bowl, and the resulting pie crusts were always wonderful. The instructions from my Mom were “put enough flour up to the certain chip in the old bowl, and shortening about the size of an egg, etc.” Easy, right? Absolutely – NOT! My first attempt at pie pastry can only be compared to a rubber ball. It did actually bounce! I am happy to say that I have come a long way in the world of pie pastry and can now confidently match my Mom’s. In this modern pastry chef world of precise weights and measurements, I still marvel at the simplicity of the process and the quality of product that my Mom always made in that old beat-up bowl. I would love that bowl now.

Traditional Tourtiere

As you can only imagine, when there are five girls around, there were many “incidents” in the kitchen, like the time that one of my sisters decided to make a cake. Since her cooking experience up to that point was limited to scrambling eggs; that is exactly what she did when the cake mix called for eggs! Needless to say, the cake had an “interesting” texture. Mom took it all in stride and patiently provided constructive guidance.

She was not at all surprised when I left my job as Assistant to a Dean at a university in Alberta to return to school full time to study the Culinary Arts. She told me that I had always shown (even at an early age) a passion for food, how it was grown, how it was prepared, how it tasted, and how it was presented.

Our family had a large market garden which was my father’s pride and joy. I grew up helping him tend his garden. I experienced the taste of a freshly picked Ontario beefsteak tomato, and the crunch of a crisp fresh apple, and the musky smell of the cantaloupes ripening in the warm sun. Talk about the perfect stimulus to kick start the passion that I still enjoy today.

My Mom inspired me to become the person I am today. Mom recently turned 90 and although she has slowed her pace somewhat, she still enjoys cooking and sewing as much as she did when I was growing up. We often discuss our latest kitchen triumphs and experiments, foods we have both tried, or want to try.

Watermelon and Fruit Display created by Little Mom

I aspire to be as patient and generous with my time as she is with her time. My “Little Mom’s” abilities as a wonderful cook, mother, mentor and friend will continue to be my inspiration.

My Inspiration has always been my Little Mom

May 6th, 1927-2018

You Might Also Enjoy:

My Mom’s French Canadian Tourtiere

Apple Cream Pie – The Pie That Stole My Husband’s Heart

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 Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

The Vintage Family Bean Pot

By Denise Pare-Watson

I feel very fortunate to have the Vintage Family Bean Pot. It has been in our family for at least four generations – it was a gift to my parents on their wedding day. This pot has made endless pots of beans for our family. I love making beans in this pot! The beans just taste better!

It has a worn and rustic patina on the outer surface and is wonderfully seasoned from decades of use. The fragrance filling my kitchen was so inviting that we could hardly wait to dig in.

The recipe that I have the best results with starts with dried beans. Although most of the recipes I have made in the past use navy beans, I prefer a medley of beans.

Medley of Beans

You can find the recipe for Good Old Fashioned Baked Beans here. I used the convenience of a pantry staple; (canned bean medley) to simplify the recipe and significantly decrease preparation and cooking times with an excellent result. It makes a complete meal served with a hearty whole grain bread. I hope you try this vintage family recipe. Do you have vintage family recipes that you like to share? Tell me about them.

Vintage Family Bean Pot | urbnspice.com

Good Old Fashioned Baked Beans (the simple way)

You Might Also Enjoy:

Vintage Vinarterta – An Icelandic Cake

Home Welcoming Black Bean Soup

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 Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Have you ever wondered about ………..?

By Denise Pare-Watson

Kids in the Kitchen – I love it, actually. They are such willing little helpers. It all started when my two daughters were very young. The ‘wonder’ in a child’s mind is a beautiful thing. It was my challenge to nurture that curiosity and provide opportunities for them to have sensory experiences both in food and play. One of the questions I would often ask them is, “have you ever wondered about…..?” The answers that they gave me always inspired me to continue asking the same question over and over again.

Making Edible Play Dough with Kids in the Kitchen

Being the curious souls that they were with active minds and adventurous palates, it was always exciting going for a visit to the local greengrocers (Longo’s) to help Mom to shop for “vegables” and “foooots”. It was their special job taking turns each week to help find something new that we had never, ever tried before to buy and bring home.

Beautiful Strawberry tomatoes

The staff at the greengrocers made my task easier, with excellent signage describing each item, how to pick the best one, and how to cook or eat it. The girls enjoyed this responsibility thoroughly. The other highlight of this visit was spending time (lots of time) at the display station where the staff would be busy at work carving fruits and vegetables into flowers, animals, people and other whimsical creatures. The demonstrations captured the attention of my then three and five-year-old. They stood beside me completely mesmerized by the carving talent displayed by the staff together with the other amazed onlookers young and old.

We had some interesting treats (daikon, dragon fruit, star fruit, kiwi, passion fruit, blue potatoes, striped tomatoes, baby vegetables, to name a few) – some were very popular, some not so much. Yet, it was still an experience that we all enjoyed from start to finish. As parents, we always thanked the girls for trying every item with enthusiasm, or for even it giving it a hesitant little nibble.

Have You Ever Wondered About? | urbnspice.com

Gorgeous Purple potatoes

My daughters are now grown. They have developed sophisticated palates, excellent cooking and baking skills and possess the same spirit of adventure they acquired as youngsters when it comes to trying new foods, ideas and recipes. I like to think it had something to do with our “buy it and try it” greengrocers adventures at Longo’s.

Have you welcomed Kids in your Kitchen? What interesting foods have you purchased and investigated? I can give you lots of tips on where to start your Kids in the Kitchen Food Adventures.

KIDS IN THE KITCHEN:

Here are a few activities to get you started with Kids in the Kitchen:

Purple Potatoes: Make some Purple Gnocchi

A fun cookie to make with Kiddies: Vanilla Bean Poppers

And here is another fun cookie to make with kiddies: Rainbow Vanilla Bean Poppers

“Cooking with kids is not just about ingredients, recipes, and cooking.

It’s about harnessing imagination, empowerment, and creativity.”

Guy Fieri

Invite Kids into Your Kitchen and enjoy experiencing cooking and baking again through the eyes of a child. Ask them the question, “Have you ever wondered about……? I am excited to hear the answers that they give you.

Happy Cooking with Kids in the Kitchen

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 Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

WTF!!!??? Wonderfully Tasty Foods!

By Denise Pare-Watson

WTF! Wonderfully Tasty Foods – Gotcha!! (What were you thinking?!!)

What can I say? It was my husband’s idea. A creative guy he is – a foodie, a great cook, and a sense of humour to boot.

Since food has been such a significant part of my heritage, one of the clearest things in my recollections are food experiences – some from my childhood, and some very recent. I would like to share these experiences regularly. It is not only the memories of the food experiences, but what surprises me is how acute my senses are when I recall them – the weather, the surroundings, the smells and tastes and sounds.

Of course, there are food traditions that are very important to families. On the other hand, there are many food discoveries yet to happen. The “Bucket List for Foodies”, so to speak. So many memories, so many discoveries, where to begin? I can’t think of a better place to start than this:

Traditional Tourtiere

Wonderfully Tasty Foods: My Mom’s Tourtiere

I have had many versions of Tourtière. Some have been made by professional chefs, colleagues, relatives and friends, but none can compare to “Little Mom’s” tourtière. (More on “Little Mom”).

My Mom’s version is more savoury than traditionally prepared with its sage and poultry seasoning as opposed to the warm spices often used (cinnamon, cloves, nutmeg and allspice). The aromatic fragrance of the tourtiere mixture simmering away is magical. Even writing about it makes me nostalgic. Although I have adapted the process somewhat to accommodate my “chef-y” way of doing things, I do stick to her recipe and always make enough to share with family and friends, as she traditionally does.

Buche de Tourtiere is perfect for luncheons with a salad

My Mom’s tourtiere became quite famous in a small village in Ontario. Everyone loved her tourtiere when she made them for church or village social events. As a matter of fact, when the ladies of the village church approached her for her recipe to use for fundraising activities, she generously supplied it. We are proud that our Mom’s family recipe for tourtiere made it possible for the small town to raise enough money to rebuild the church hall.

Wonderfully Tasty Foods. Do you have a food memory as vivid as this that you can share?

: Our French Canadian Family loves tourtiere during the holiday season

Gluten Free Tart Shells and Tourtiere Filling

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 Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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