Gluten Free Recipes

Egg Rolls – Exposed in a Bowl

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)….

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Junior Chefs’ Best Cookies – GF, DF, Low Refined Sugar

By Denise Pare-Watson 14 Comments

Kids in the Kitchen Series

It is no secret that I enjoy having children in my kitchen. I love being a part of their eagerness and excitement when I suggest that we do some baking together. Today, we were presented with a different type of baking challenge. Their grandfather requested cookies that included some of his most favourite ingredients. Additionally, we had to consider several dietary restrictions: the cookies had to be healthy, gluten-free, dairy-free and low in refined sugar. Together we came up with a delicious cookie recipe that the children appropriately named, “Junior Chefs’ Best Cookies.” Skip to Recipe

Junior Chef's Best Cookies | urbnspice.com

Junior Chef’s Best Cookies are Gluten Free, Dairy Free and Low Refined Sugar and delicious!

Baking is a great opportunity to teach children all about measurements such as fractions, weight, volume and calculating yield. These are skills that they need to learn and it sure is a fun way to create memories that will last a lifetime.

“Always eat something that the farmer grows as part of your snack” was the standing rule that we had with our daughters and now that same rule applies to our grandchildren. Okanagan apricots are in season. We really enjoy this fruit, which is juicy and sweet and always creates a drippy mess on our fingers. The rewards for eating what the farmer grows are these delicious healthy cookies! How great is that?…

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

By Denise Pare-Watson 14 Comments

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….

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Fresh Peaches and Cream Corn and Chicken Chowder

By Denise Pare-Watson 3 Comments

The Inspiration of Urbnspice Series

Chowder is a rich and hearty style of soup that is typically made using fish and seafood, smoked bacon, potatoes, vegetables and corn niblets. In this recipe for Fresh Peaches and Cream Corn and Chicken Chowder, I have substituted poultry for the fish and seafood to create a delicious soup that I know you will find flavourful and satisfying. Skip to Recipe

Fresh Peaches and Cream Corn and Chicken Chowder | urbnspice.com

Fresh Peaches and Cream Corn and Chicken Chowder is a satisfying bowlful of comfort food.

My inspiration for this post is seasonal fresh Peaches and Cream corn, a tender, sweet and creamy tasting variety that is an excellent choice for this chowder recipe. The corn niblets take this chowder to another level, but why stop there? I also included the bare cobs in the ingredient list, which are used for a flavour enhancing technique. Serve this chowder with Potato Scones, hot biscuits, buns, or thick slices of fresh bread and butter for a meal that is fit for a king….

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All-Canadian Poutine with a Blenditarian Twist

By Denise Pare-Watson 6 Comments

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 July is all about incorporating “The Blend”(mushrooms + meat) into a “Fiesta” dish. A fiesta is defined as a festival, a carnival, or an excuse for a big party or gathering. When I think of a Canadian festival, poutine is always on the list of menu items. For this reason, I am sharing a recipe for All-Canadian Poutine with a Blenditarian Twist.

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All-Canadian Poutine with a Blenditarian Twist | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist: Caramelized Pork, Mushroom and Maple Topping and All-Canadian Poutine Gravy

The Caramelized Pork, Mushroom and Maple Topping for the poutine incorporates the ‘blend’ in an All-Canadian way. It includes crispy bacon lardons and maple syrup that is used to deglaze the pan. Of course, the gravy that tops the plate is an important component of this dish, and you will find that recipe below, as well. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.…

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All-Canadian Poutine Gravy

By Denise Pare-Watson Leave a Comment

There are many Poutine Gravy recipes out there, however, everyone needs to be cognizant of the depth of flavour and complexity of many of these recipes. Bearing that in mind, you will find the following All-Canadian Poutine Gravy recipe simple, easy to follow and very tasty.

Poutine gravy has a unique golden brown colour that is the result of a combination of beef broth and chicken broth. The beef broth alone is too dark, and the chicken broth is too light, but a blend of both produces the characteristic colour of poutine gravy. The flavourful gravy that you will create from my recipe can be used on almost anything and is particularly good on my All-Canadian Poutine with a Blenditarian Twist.

All-Canadian Poutine with a Blenditarian Twist

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Homemade Grape Tomato Ketchup

By Denise Pare-Watson 12 Comments

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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Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs

By Denise Pare-Watson 12 Comments

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 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 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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Cream of Cabbage Soup with Crispy Bacon Bits & Petite Crunchy Croutons

By Denise Pare-Watson 6 Comments

Cabbage is not commonly associated with cream soups. In this post, I will teach you how to transform this cruciferous vegetable into a silky, tasty bisque-like soup. When you try this recipe for Cream of Cabbage Soup with Crispy Bacon & Petite Croutons, you will find yourself serving it for special occasions. The gluten-free soup base is thickened with potato rather than a roux, which makes it a quick and easy dish that is ready in approximately 30 minutes.

Cream of Cabbage Soup with Crispy Bacon Bits and Petite Crunchy Croutons

Nutritionally, the lowly cabbage is a superfood that is low in calories and packs a powerhouse of nutrition and health benefits. Cruciferous vegetables tend to be high in Vitamin A (plays an important role in bone growth and maintaining the immune system), Vitamin C (which we all know protects our immune system, and benefits eye and skin health) and Vitamin K (regulates normal blood clotting, helpful for bone health by assisting the transport of calcium through the body), as well as being high in dietary fibre, linked to improved heart health, increased weight loss and a reduction in inflammation. After understanding all of the nutritional benefits of cabbage, you need to try this easy-to-make and flavourful soup. You will not be disappointed!

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Pan Roasted Chicken with Creamy Asiago Sauce

By Denise Pare-Watson 10 Comments

This recipe for Pan Roasted Chicken Breast with Creamy Asiago Sauce has gone through a significant transformation over the years. It is interesting how favourite family recipes experience modifications as a result of ingredient costs, dietary restrictions or simply, a streamlining of the recipe.

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When I read the original recipe provided by the meat department of a major grocery chain a number of years ago, I recall thinking that it would be a rich and indulgent dish for company only. I also noted the recipe used two large frying pans, and since my kitchen equipment was rather meagre at the time, I simplified the recipe so that it could be prepared in one pan.

The original recipe was named “Chicken Breasts with Blue Cheese Sauce”, which called for 550 g of Blue Cheese – that is a lot of Blue Cheese! Since our family was not really a huge fan of Blue Cheese, I modified the recipe to use Asiago Cheese. Asiago Cheese is similar in taste to Parmesan and can be easily melted. A small amount of flavourful Asiago cheese goes a long way. I created a delicious sauce with 120 g (2 cups grated) of Asiago cheese, which is a significant departure from the amount of cheese used and cost associated with the original recipe. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!

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Gluten Free Recipes

BLENDITARIAN CHALLENGE SERIES

Kids in the Kitchen Series

Kids in the Kitchen Series

The Inspiration of Urbnspice Series

BLENDITARIAN CHALLENGE SERIES

The Inspiration of Urb’n’Spice Series

BLENDITARIAN CHALLENGE SERIES