UrbnSpice

"A Taste Of Heart & Home"

Grain Free

Chicken, Millet and Spinach Appetizers

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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.Chicken, Millet and Spinach Appetizers | urbnspice.com

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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Watermelon Gelée

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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 | urbnspice.com

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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Vegetable Tian – Gluten Free, Grain Free, Refined Sugar Free

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CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

I am a proud Canadian. When the Culinary Historians of Canada invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian.  For the month of June, CHC invited food bloggers to share stories and recipes that relate to farmers’ markets, farm-gate stands, dockside fish purchases and other examples of purchasing food directly from the source.  Vegetable Tian is my Farmer’s Market inspiration.

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Vegetable Tian using tomato, zucchini and eggplant | urbnspice.com

Vegetable Tian using tomato, zucchini and eggplant

Some of my best food memories from my childhood were close to home in our market size vegetable garden. Every day, we would grab our shallow oblong basket called a trug and carry it to the backyard to pick fresh carrots, potatoes, tomatoes, lettuces or whatever was ripe at the time.  Eating fresh-picked produce is a true pleasure to your taste buds.

I live in a produce paradise called the Okanagan Valley where Farmer’s Markets and wineries abound.  For example, when I go to the farmer’s market or the roadside stands, the Sweet Strawberry Tomatoes, or the Savoy Cabbage is always irresistible. The vibrant colours and a wide variety of seasonal vegetables can represent that day’s inspiration. I enjoy making a Vegetable Tian with fresh young zucchini, tomato and eggplant.  A tian (le tian) is a type of gratin dish. It is made by thinly slicing vegetables and layering them in a shallow earthenware dish and slow-baked until the vegetables are tender and flavourful.  The hidden bottom layer of the tian is caramelized onion, which not only provides amazing flavour to the dish but also a stable foundation on which to lay and shingle the sliced vegetables.

Farmer's Market vegetables | urbnspice.com

Farmer’s Market vegetables

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SunFlower Butter Crumble

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The Inspiration of Urbnspice Series

Straight up front, this recipe for Sunflower Butter Crumble is a fortuitous recipe. As a matter of fact, my Pinterest by-line is  ‘Inspiration in my kitchen is often an experimental coincidence!’  This was definitely one of those times when an experiment turned into something else coincidentally.

Sometimes, those are the very best recipes, don’t you think? Think about Eaton Mess, for instance – pure happenstance. Popsicles were invented by accident. So were potato chips….the list goes on.  The point is, all of these so-called mishaps are actually famous food products today. I think that I should rename these ‘The Serendipitous Sunflower Butter Crumbles.’  I am not sure if my Sunflower Butter Crumble will become famous, but I am sure you will enjoy trying them.  They are delicious.  They have a crunchy, buttery texture (although they are nut free and dairy free).  As a matter of fact, Sunflower Butter Crumble is gluten free, grain free, nut free, dairy free, egg free and refined sugar-free.

Sunflower Butter Crumbles | urbnspice.com

Sunflower Butter Crumbles

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The Ultimate Sunflower Butter Breakfast Bars – Gluten Free, Dairy Free, Nut Free, Egg Free, & Refined Sugar Free

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The very reason that these Ultimate Sunflower Butter Breakfast Bars were created was due entirely to another recipe I was updating for Nut Butter and No-Nut Butter Cookies. I had been experiment making Sunflower Seed Butter – let’s just say that resulted in an interesting reaction. You can read my Funny Sunflower seed butter story in this post.

The moral of the story is: good things happen to those who are determined. I was very pleased with the outcome with my recipe for Sunflower Butter and also my bonus sunflower butter crumbles that resulted from trial and repeat.  In addition to these Ultimate Sunflower Butter Breakfast Bars, stay tuned for Coconut Orange Pudding with Sunflower Butter Crumble garnish – another Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free dessert.

Sunflower Butter Bars | urbnspice.com

Sunflower Butter Bars

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Fun with Pomegranates

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The Confident Kitchen Series

What is the best way to eat and/or use pomegranates?  I have heard many versions and most people talk about struggling to get to the juicy gems (called arils) that are well hidden inside the dry pithy fruit.   I thought it might be a great idea to tell you about one of the easiest (and neater) ways of tackling this unusual fruit.

A beautiful pomegranate

A beautiful pomegranate

Did you know that Pomegranates are considered a Super Food?  They have sources of Vitamins A, D and B-12, and Calcium, Protein, Potassium and fibre, as well as it is a powerful antioxidant. And, they are delicious!

CHEF TALK: The two common methods of extracting the arils from the pomegranate is to score the outside of the pomegranate as shown in the first photo.  Pry the fruit in half.  Using a medium to Large size bowl, hold the pomegranate half (or pieces) over the bowl and use the back of a wooden spoon to tap firmly against the fruit and the arils will fall into the bowl.

The second method, which is a technique that I prefer, is as follows.  If you try this technique, you will have a minimum of pink speckles all over your kitchen (and little faces if your children or grandchildren are helping you).

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Milk Chocolate Torte with Almond Praline Crust

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I love this MILK CHOCOLATE TORTE with ALMOND PRALINE Crust on so many levels!  It is a gluten-free, grain-free and egg-free option.  It is very easy to make, and it is unbaked!  You can make it ahead of time and it freezes beautifully.  It can also be served frozen.  What more can I say, except that you should try it!  This recipe is from my cookbook series, Chocolate Desserts Made Easy and Delicious – Cakes.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Almond Torte with Praline Layer 

Milk Chocolate Torte with Almond Praline Crust – Gluten Free, Grain Free, Egg Free 

CHEF TALK: This is one of my favourite cakes to make individually as well as for a crowd.  I have made as few as 4 portions up to several hundred portions.  My favourite way to make any dessert is to make an individual portion using  3 or 4-inch pastry rings and these rings work exceptionally well in this recipe. 

Makes:  1 – 9-inch springform pan or 12 generous portions

INGREDIENTS:

THE PRALINE LAYER:

  • 7 oz. natural almonds, sliced (200 g)
  • 2 oz. granulated sugar (55 g)
  • 4 oz. butter, unsalted, melted (115 g)

THE FILLING:

  • 10 oz. good quality milk chocolate, melted (150 g)
  • ¾ cup butter, unsalted (160 g)
  • 4 oz. granulated sugar (170 g)
  • 1 cup whipping cream (250 ml)
  • Pinch of salt
  • 1 teaspoon of pure vanilla extract (5 ml)

METHOD:

  1. Line the bottom of the springform pan with parchment paper.
  2. Melt the chocolate slowly in a bowl, which is set over a pot with 1 inch of barely simmering water (bain-marie).
  3. Method for the Praline Layer:  Toast the almonds and allow them to cool.  Process them in a food processor until there are some fine particles with some coarse particles (for texture).
  4. Mix the ground nuts together with sugar and add the melted butter.  Pour and press this into the bottom of the springform pan.  (You may reserve a little of this praline layer for the garnish on top of the cake).  Chill the praline crust while you are making the filling.
  5. Method for the Filling:  In a mixer, beat the softened (room temperature) butter and sugar until light coloured and airy (creaming).  This will take several minutes.
  6. With the mixer on low speed, add the warm chocolate slowly into the bowl of the mixer containing the blended butter and sugar.
  7. Slowly pour in the whipping cream (un-whipped) and the vanilla extract.  Pour the filling on top of the chilled praline layer.  If you have reserved some of the praline layer, sprinkle on top of the filling.   Chill until firm.
MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Torte with Praline Crust

TO SERVE:  Serve with raspberry coulis and fresh berries, if desired.  If you are serving the cake frozen, let it come to room temperature for about 10 minutes before serving.

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:

  • Cream
  • Creaming
  • Bain Marie
  • Cutting pies and Tarts
  • Toast Your Nuts
  • Parchment Paper
  • Vanilla Extract
    __________

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If you give this recipe for Milk Chocolate Torte with Almond Praline Crust (Gluten Free, Egg-free, Grain Free) 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’m sure to see it. Enjoy!

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

 

Denise Paré-Watson

The Urbnspice Chef

 


Contact me at urbnspice@gmail.com

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Orange Glazed Roasted Salmon with Orange Fennel Salad

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The Confident Kitchen Series

DOUBLE DUTY RECIPES

This post will focus on a double duty recipe called Orange Glazed Roasted Salmon with Orange Fennel Salad that is quick to prepare, flavourful and refreshing. Fennel and citrus pair very well with fish.The recipes feature oranges beautifully. As an additional bonus, these recipes are gluten free, grain free, dairy free and refined sugar-free.

Orange Glazed Roasted Salmon | urbnspice.com

Orange Glazed Roasted Salmon

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Smashed Potato Pizza

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The UrbnSpice kitchen is a creative place and I love that. Sometimes, inspiration falls into my lap unexpectedly and then ideas and possibilities materialize so quickly that I cannot create fast enough. This is what happened when I was presented with an opportunity to develop recipes using nugget potatoes. So, how did the idea of a Smashed Potato Pizza come about?

Recipe development is definitely a large part of what I do as a chef, and many of the recipes that I develop for folks are for gluten-free dishes. One of the dishes that they tell me they miss the most is pizza. Now add to that another dietary restriction that indicates a grain free limitation – well, that gets a bit more complicated, doesn’t it? I took that challenge of finding a grain-free, gluten-free option that would not leave anyone sitting on the sidelines while everyone else was enjoying pizza. Thus, the recipe for Smashed Potato Pizza was born.

Smashed Potato Pizza - Ready to Eat | urbnspice.com

Smashed Potato Pizza – Grain Free, Gluten Free – So no one is left out

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My Inspiration of the Day : The Savoy Cabbage

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The Inspiration of UrbnSpice Series

How could I resist it?  It was just sitting there in all its beauty, beckoning me to create a culinary masterpiece.  I felt that my favourite green grocer had created this display to entice just me – it worked!  It was a magnet.  Would you be able to pass this gorgeous vegetable by without admiring its beauty?  I could not.  My prize was a Savoy Cabbage.

Market Inspiration: Savoy Cabbage | urbnspice.com

Market Inspiration: Savoy Cabbage 

I watched that morning how passersby did not even give this gorgeous display a second look.  Perhaps they did not know what to do with it;  perhaps they were far too busy to consider its use; and perhaps, they were stuck in a cooking rut that would not allow them to consider this prize.

My mind was spinning with possibilities – how would I use it to its best advantage? How could I show off its bounty? Who could I share it with?

The grand total of this beauty was $1!  How could something so beautiful be so reasonably priced? I had to have it.  I brought it home with great care and proudly admired it on my kitchen counter for the remainder of the afternoon.

For those of you that have never tried this variety of cabbage, you are missing out on a very mild flavoured vegetable that is as versatile as it is delicious.  Its uses are many, from salads, soups, side dishes such as shredded savoy cabbage with leeks and pine nuts, or sautéed with butter, salt and pepper. This beautiful cabbage was destined to be included in my gluten-free repertoire – a stuffed cabbage, but not just any stuffed cabbage.

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