Category: Sides
Brie Pear Walnut Honey Flatbread
| April 18, 2013 | Filled under Sides, Snacks & Appetizers, Soup & Sandwiches |
Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.
This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace. It’s been years since I dined there, way before I realized I was gluten-intolerant, but I still remember the brie, pear, walnut and honey on toasted baguette. The blend of flavours were so perfect and I wanted to recreate a gluten-free version to enjoy at home. I’ve made this a flatbread here but this would be great on your favourite gluten-free bread too. Bonus, it’s super fast to whip up and fancy enough to be an appetizer, especially when served with a chilled sparkling wine. A sweet way to start summer.
Pear Brie Walnut and Honey Flatbread (makes 1 flatbread)
Ingredients
- 1 brown rice tortilla from Food for Life
- 6 pear slices
- 6 slices Brie cheese
- 12 walnut halves
- 2 teaspoons honey, plus extra for drizzling
- Arugula leaves for garnish
Directions
Preheat oven to 375. Lay brie and pear on flatbread in a circular pattern, alternating the brie and pear pieces. In a small bowl, toss walnuts and 2 teaspoons of honey until walnuts are coated. Sprinkle walnuts on top of brie and pear. Bake for 10 to 12 minutes or until edges are light golden brown and brie is melted. Garnish with arugula leaves and additional drizzle of honey.
Grilled Zucchini with Herb Dressing
| April 15, 2013 | Filled under Salads, Sauces & Dips, Sides, Vegetables |
Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.
Grilled zucchini reminds me of summer barbecues in my parent’s backyard with my dad at the grill and my dog Pucci on a lawn chair in the shade.
Zucchini is low in calories and high in nutrients like potassium, folate, and vitamin A. Most of the nutrients are in the skin so make sure to leave the skin on. Zucchini is also great fried in a Gwenyth Paltrow inspired pasta, and in these amazing vegan chocolate chip muffins. But I really love zucchini best when it’s grilled and simply dressed with this minty pesto dressing. Hope you enjoy.
Grilled Zucchini with Herb Dressing (serves 3 to 4 as a side)
Ingredients:
- 2 medium zucchinis, cut diagonally into 1/4″ slices
- Non-stick cooking spray or canola oil
- Parmesan cheese shavings (omit for vegan version)
Dressing Ingredients:
- 1/2 cup fresh flat leaf parsley
- 1/2 cup fresh mint leaves
- 1 clove garlic, peeled
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste (optional, omit for vegan version)
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- 6 Tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt
Special Equipment: Blender or food processor, grill pan/outdoor grill
Directions:
- Preheat grill pan to medium-high heat. When pan is quite hot and almost smoking, spray with non-stick cooking spray or lightly brush pan with oil. Lay slices of zucchini onto grill pan in a single layer, and cook about 2 minutes each side, or until zucchini has charred grill marks. Remove from pan and place in serving dish. Repeat with remaining zucchini.
- Meanwhile, place dressing ingredients in a food processor and blend. Set aside. Add more olive oil if too thick and blend. Spoon over grilled zucchini and sprinkle with Parmesan shavings, drizzle with olive oil, and add salt and pepper to taste.
PS – I don’t have access to an outdoor grill but if you have one, I would totally recommend using it for grilling instead of a grill pan indoors. Unless it’s raining or snowing, both of happened last week.
Roasted Fingerling Potatoes
| February 11, 2013 | Filled under Breakfast, Sides, Vegetables |
Ever since the new year started, I’ve sort of been on a lucky cooking streak. New recipes attempts and even old favourites were turning out yummy. However as of late, I have entered into a bit of a slump. Friday, my sticky rice came out bland, and well, not really sticky. Yesterday, I attempted a mini cheesecake recipe which yielded some tragic little hockey pucks. They looked as deflated as I felt. Today, my homemade brownies ended up a blobby coagulated mess that went straight into the trash.
Just as I was feeling down in the dumps and considered living off take-out and cut fruit for the remainder of the week, I came across an article on The Kitchn, entitled ‘My Time of Endless Failures.’ The article beautifully captures that feeling of how it’s no fun to suck at something, but with cooking, it’s okay to dust yourself off and keep on going. At the end of the day you’ve got to keep eating and no failed recipe attempt goes without learning something new.
D is the one who often reminds me that I shouldn’t dwell on the failed outcome, and instead, should focus on the fearlessness it took to try something new. It’s a great reminder because I admit that sometimes I’m just too hard on myself, and you probably are too. Instead of getting discouraged, I will try to remember to shake it off and high five myself for simply giving it a go.
After the botched brownie attempt, I was going through my archives and I found this little recipe that has always served me well. It’s a classic/ foolproof/everyone loves it/make it with your eyes closed/no recipe needed recipe. Whenever I’ve needed a steady side to accompany a new dish or even an old favourite, these tasty taters have always ended up crispy and golden brown outside and deliciously soft on the inside.
These potatoes are as perfect for breakfast as they are for lunch or dinner, and are a great vehicle for your favourite sauces, herbs, and spices. Every time I make them, I’m reminded that yes, new recipes are great, but sometimes, you can’t forget the old favourites. So as I dust myself off, literally, I’m still covered in cocoa powder, I will keep on trying new ideas and sharing them with you. And high-five to you, for every new recipe adventure you go on.
Roasted Fingerling Potatoes
- Fingerling potatoes, washed and dried
- Extra virgin olive oil
- Salt
Preheat oven to 425 degrees. Cut fingerling potatoes in half length-wise and toss in just enough olive oil to coat. Place potatoes cut-side down on lightly oiled baking sheet. Roast in oven for 25 minutes or until cut-side down is golden brown. Season with salt to taste and serve.
Tuscan Kale Salad with Currants and Parmesan
| January 7, 2013 | Filled under Italian, Salads, Sauces & Dips, Sides, Snacks & Appetizers, Vegetables |
Have you ever ordered something in a restaurant and swooned with every delicious mouthful? And then wondered how they made it so delicious, even long after the meal was over. I bet that you have experienced this feeling, but I’m pretty sure it wasn’t over a salad. Now I like salad just fine, but I’m not one to get excited about them, normally that is. But then I ordered the ‘Cavolo Nero’ salad at Gusto 101 and lost it. I ate that salad so hard, with the gusto (sorry couldn’t resist) that I typically reserve for cupcakes or french fries.
The texture of the dark green bumpy leaves of raw lacinate kale (aka cavolo nero, Tuscan kale, or lacinato kale) becomes silky and velvety after marinating in the lemon vingarette, which softens the leaves. The currants add a lovely sweetness that goes perfectly with the saltiness of the parmesan shavings. Gusto 101 served the salad with pine nuts, but I’ve swapped them for sunflower seeds, perfect for those with nut allergies. I knew I nailed the recipe when D and I had this salad for dinner and it got gobbled up way before the perfectly juicy pan-roasted chicken and fingerling potatoes sharing the same plate. Buon appetito.
Tuscan Kale Salad with Currents and Parmesan (adapted from Epicurious)
Serves 4 as a starter or side
Ingredients:
- 2 Tablespoons dried currants
- 2 Tablespoons plus 1 teaspoon white wine vinegar
- 3 teaspoons fresh lemon juice
- 1 Tablespoon honey
- 1 teaspoon finely grated lemon rind
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 bunch lacinate kale, centre ribs and stems removed, washed and dried (about 1 pound)
- 2 Tablespoons sunflower seeds
- Parmesan cheese shavings
Directions:
- Place currants in small bowl and cover with two tablespoons white wine vinegar. Set aside.
- Lay several leaves of kale on top of each other and cut thinly crosswise. Add to a large bowl.
- Make vinaigrette: In a small bowl, combine one teaspoon white wine vinegar, lemon rind, lemon juice, honey, olive oil and salt, and whisk. Add vinaigrette, sunflower seeds, and currents, including any additional vinegar left over from soaking, to the kale and toss to combine. Let marinate for 20 minutes at room temperature, tossing occasionally. Sprinkle with cheese shavings and serve.
Top Side Dishes for Entertaining
| December 23, 2012 | Filled under Sides, Vegetables |
In my family, side dishes are just as important to the meal as the main course. An array of delicious sides can take a holiday meal from basic to basically amazing. Here’s my list of top sides to serve at your next holiday meal that’ll keep them coming back for seconds:
Crispy Potato Roast – Layers of potatoes stacked vertically to get crispy browned edges. The caramelized onions and fresh rosemary update this non-traditional potato side.
Crispy Potato Roast
Inside-Out Stuffing: Lots of stuffing with a little chicken. Sounds about right to me.
Inside-Out Stuffing and Simple Roast Chicken
Sweet Potato Wedges – This is possibly the easiest side dish to whip up – a total of only five ingredients and ready to bake in five minutes. The unique combination of spices makes this dish extra yummy.
Sweet Potato Wedges
Caramelized Onion Mashed Potatoes: These tasty taters are vegan – swapping using buttery flavoured dairy-free butter. They get their flavour boost from tasty homemade caramelized onions (or use store-bought if you can find).
Lamb Gremolata with Caramelized Onion Mashed Potatoes
Buttermilk Biscuits – Confession: these biscuits come from a gluten-free baking mix. But they are decadent, tasty and fast. Perfect for dipping into gravy or slathering with butter.
Buttermilk Biscuits
Happy Holidays and Happy Eating! xo
Buttermilk Biscuits
| October 22, 2012 | Filled under Breakfast, Pasta, Rice, & Grains, Sides |
Depending on where you come from, a biscuit can mean two different things. In North America, they’re little scone-like breads that are typically savoury while in the UK they’re a cracker or cookie. The recipe here is for the North American version and they’re super easy to whip up using my fave Pamela’s Products Baking & Pancake Mix. The mix is so versatile and these tasty biscuits are ready to enjoy hot out of the oven in under 15 minutes. They’re not only fast and easy but totally decadent – even my non-gluten-free friends love them.
The buttermilk is in the mix and all that’s added is shortening and milk. The original recipe on the bag calls for shortening, but I’ve swapped that out for heart healthier coconut oil this time, or when I have it around, I go for organic vegetable shortening. You can use any milk however, because of my dairy sensitivity I opt for unsweetened soy. Whatever you’ve got around should work just fine – just keep an eye on the baking time. When the tops and edges are browned, they’re done.
This recipe is also super quick because these are drop biscuits, rather than biscuits with a dough that needs to be rolled and cut. Just scoop some blobs of dough on the tray and they’re ready to bake. I like to enjoy these biscuits with my Potato Leek Soup, Tomato Soup, or at a holiday meal with my Inside Out Stuffing and Simple Roast Chicken. These are even great with breakfast. Clearly, I love biscuits and I thought that once I went gluten-free that I’d never have anything close to the buttery flaky ones of my past. However, this is a simple fast recipe that makes biscuits so amazing that I’ve never looked back at their doughy gluten-y counterparts. Thanks Pamela’s Products for making such great gluten-free stuff – you rock.
PS – the mix contains both dairy and nuts (almond meal).
Recipe Buttermilk Biscuits (makes 6) Adapted from Pamela’s Products
Ingredients
- 1 cup Pamela’s Products Baking & Pancake Mix
- 1/3 cup plus 1 Tablespoon milk (I use unsweetened soy)
- 1/4 cup coconut oil or shortening
Directions
Preheat oven to 375 degrees. In a mixing bowl, cut in the shortening or coconut oil with a fork until the mixture resembles course crumbs. Add the milk and stir until just combined. Do not let dough sit. Drop spoonfuls of dough onto baking tray lined with parchment paper or greased cookie sheet. Bake for 8 to 10 minutes or until edges and tops are lightly browned.
Potato Leek Soup / Seafood Chowder
| September 14, 2012 | Filled under Fish & Seafood, Sides, Soup & Sandwiches, Vegetables |
The other night, we had a friend come over for dinner last-minute. I had already planned on making potato leek soup but wanted to step it up for our guest. So I took my simple potato soup and turned it into a seafood chowder by adding some baby clams, scallops and calamari. That would have been enough to make it entertaining-worthy but I took it a little farther by making a bacon and vegetable garnish, restaurant-esque. I liken this recipe to your favourite pair of jeans – they can be dressed up with fab shoes and accessories or dressed down to go to the movies. Versatile and classic.
Do you remember the movie ‘The Devil Wears Prada’? There’s a memorable scene when Anne Hathaway’s character is buying lunch and her new colleague informs her “… that cellulite is one of the main ingredients in… chowder.” A total mean girl moment, yet kind of true. Most chowders are full of heavy cream and butter and while delicious, aren’t very good for the heart or the hips. I figured I’d make a healthier version that would still satisfy the cravings and can be enjoyed by lactose free/vegetarian/vegan folks alike.
This skinnier version of potato leek soup is dairy/gluten/guilt free. Blending up the potatoes creates a creamy base and lots of onions and leeks amp up the flavour so you don’t even notice the lack of cream. Friends and family who’ve tried it can’t believe how tasty it is and always go back for second helpings. You can make any version of this recipe: just the soup, added seafood to make a chowder, and/or the bacon garnish. Depending on your mood, pantry and the crowd you’re feeding, you’ll definitely having a winner with some combination of this recipe.
This makes a pretty huge serving but it freezes well and leftovers make satisfyingly simple mid-week meals; or the recipe can be halved. Don’t forget, your guests wouldn’t mind a serving to take home like our friend did. Who knew that the ultimate parting gift could be a yummy bowl of soup?
Recipe (makes 8 to 10 servings) Adapted from Fine Cooking recipe and Chuck Hughes recipe
Potato Leek Soup (Dairy-free)
- 2 lbs Yukon gold potato, peeled and cut into 3/4” dice
- 2 cups sliced leeks, white part only
- 4 tbsp vegan butter
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 2 stalks celery, diced
- 6 cups chicken stock, preferably low-sodium (vegetable stock for vegetarian option)
- Pinch of chili powder
- Salt and pepper to taste
- 2 Tbsp finely chopped chives to garnish
Seafood Chowder (Optional)
- 3 cups seafood (scallops, squid, mussels, shrimp, 3/4″ diced fish)
- 1 can baby clams, including liquid (142 grams or 5 ounces)
Bacon & Vegetable Garnish (Optional)
- 3 large slices of bacon, diced
- 1 stalk of celery, finely diced
- ½ onion, finely diced
- 1 tsp vegan butter or olive oil
- 1 tbsp chives, finely chopped
Directions:
- To prepare leeks, slice leeks into rings and separate. Soak in a large bowl of cold water for a few minutes and rinse. Scoop them out and drain.
- Heat a large pot to medium high heat and add butter. When butter has melted, add leeks, onions, celery, garlic, and potatoes. Saute for about 5 minutes, or until the leeks are softened, stirring often to prevent sticking.
- Add the broth and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered for about 20 minutes. Stor occasionally. Potatoes should be quite soft. Remove from heat.
- Using an immersion blender or blender, puree potatoes until soup is creamy. Add chives and stir through. Adjust salt and pepper to taste.
- Seafood Chowder Option: add mixed seafood, and clams including liquid to the soup. Bring to boil. Remove from heat and let sit for 10 minutes before serving.
- Bacon and Vegetable Garnish Option: In a medium frying pan on medium heat, add butter or oil. Add onion, celery and bacon and sautee until bacon and vegetables are browned. Remove from heat and add chives.
Jerk Chicken Tacos with Sweet Mango Pepper Salsa
| June 5, 2012 | Filled under Main Dishes, Poultry, Sauces & Dips, Sides, Soup & Sandwiches, Southwestern, Vegetables |
*Jerk Alert* These are not your typical tacos. I heard about this amazingly unusual food truck in LA that does Korean BBQ tacos (think short rib tacos and kimchi quesadillas) and a lightbulb went off. Tacos, like pizza and sandwiches, can be topped with just about anything. So I started making tandoori chicken tacos with raita yogurt sauce with tomato and cucumber salsa. And then I combined spicy jerk chicken and some sweet mango salsa to create a tropical inspired taco. Sort of like going to Jamaica and Mexico all in one bite.
Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week. I buy my jerk seasoning in a jar and marinate overnight if possible, or in a pinch, just coat the chicken thighs in the sauce before baking. While the chicken is in the oven, I get my dice on and prepare the salsa and in about 30 minutes, dinner is done. A summer time meal that almost makes me feel like I’m on vacation. Almost.
PS – Jerk sauce can be super spicy so reduce or add as much as you like. Also, I fully admit that this is by no means the traditional way to cook jerk. But then again, this isn’t really a traditional taco. Keep calm and taco on.
Jerk Chicken Tacos with Sweet Mango Pepper Salsa (serves four)
Jerk Chicken
- 6 boneless skinless chicken thighs, trimmed of fat, rinsed and dried
- 1 Tbsp jerk chicken marinade (I used Grace brand)
- 1 tsp canola oil
Sweet Mango Pepper Salsa
- 1/2 large mango, finely diced
- 1/2 sweet pepper (yellow or red), finely diced
- 1/2 pint cherry tomatoes, cut into quarters
- 3 Tbsp red or Spanish onion, finely diced
- 3 Tbsp fresh cilantro, finely chopped
- juice of half a lime
- pinch salt
Tacos & Garnishes
- Soft corn tortillas (2 to 3 per person)
- Corn tortilla chips
- Lime wedges
- Shredded lettuce
- Hot sauce
Directions:
- Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
- While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
Mexican Salad with Honey Lime Dressing
| May 4, 2012 | Filled under Fish & Seafood, Main Dishes, Salads, Sides, Southwestern, Vegetables |
Happy Cinco de Mayo! The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town. This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours. It’d be great at a summer barbecue or as a side to some fish tacos.
I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh… dare to dream.
Recipe (Serves 6 to 8 )
Ingredients:
- 1 15 oz can black beans (preferably low sodium), rinsed
- 1 12 oz can whole kernal corn (preferably low sodium), rinsed
- 1 English cucumber, peeled and diced
- 1 pint cherry tomatoes, halved
- 1 large avocado or 2 small, cubed
- 1/2 red onion, finely diced
- 1/2 lb imitation king crab meat
- 3 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh chives, chopped
- 4 Tbsp fresh lime juice
- 2 Tbsp honey
- Salt and pepper to taste
Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.
Enjoy Cinco de Mayo with this salad. Or mustaches. You decide.
Inside-Out Stuffing and Simple Roast Chicken
| April 11, 2012 | Filled under Main Dishes, Meat, Pasta, Rice, & Grains, Poultry, Sides, Vegetables |
Happy Anniversary to me! It’s been one year since the launch of freshnessgf.com and I’m so delighted with the end result – an online food journal full of recipes, stories, and photos. Honestly, my biggest thrill is when people tell me that they a) checked out my site b) tried a recipe and/or c) shared the site with their friends. It’s so totally humbling and gratifying that I fist pump every time.
In honour of this milestone, I thought I’d share one of my fave celebration recipes, stuffing with roast chicken. Notice that the stuffing is the main event here and the chicken, although delicious, is an accompaniment to its carb-tastic counterpart. My aunts make the most amazing stuffing, something our family gets to devour only three holidays a year – Easter, Thanksgiving, Christmas. They also make the most moist, juicy turkey known to man and their holiday spreads are legendary for requiring a big appetite and some stretchy pants (this past Easter, there were no less than 20 separate dishes being served up – scroll to the end to see).
Since going gluten-free, I’ve had to give up on my aunt’s savoury stuffing but craving that distinct delicious comfort food, I ended up creating my own version. Now typically stuffing gets stuffed inside the cavity of a turkey, which is great for feeding large crowds lots of turkey and not so much stuffing. However, my version involves a lot of stuffing and a single chicken for roasting. The chicken is enough to feed three or four, but I make enough stuffing to feed quite an army. You can totally modify the recipe to make half the amount, but be warned, you’ll wish you had more leftover stuffing afterwards.
So the way to get all that stuffing is to layer the prepared stuffing underneath the chicken which gets roasted on top. So it’s inside out stuffing. I got the idea from Martha Stewart – to see a picture of the finished chicken and stuffing click here. I always make this when company is over and I keep forgetting to photograph it before I slice and serve. What makes this stuffing superior to traditional stuffing is how some parts get nicely crispy and browned, while other parts get squishy and moist from the juices of the chicken. Is your mouth-watering yet? Mine is just thinking about it.
One trick I picked up from my aunts is to make sure to use lots of onions. In my version, I use a combo of white onions, leeks, and garlic. Also, I use chicken sausage instead of pork, and I pick different flavours depending on the palettes of my guests. Heat loving friends got spicy Italian while D’s family got a milder honey garlic version. Either way, you can’t really go wrong.
This recipe takes longer than most of my other posts, but it’s still easy to whip up. Just saute the sausage and veggies, add the bread crumbs and stock, plop the chicken on top and stick it in the oven. While it’s roasting away, the aroma fills the house with the smell of a celebration, and in my case, it usually involves a glass of wine or bubbly.
Thanks again to all my lovely readers for your kind words and continued support. xoxoxo V
Inside-Out Stuffing and Simple Roast Chicken (Serves three to four with leftovers)
Adapted from Martha Stewart
Ingredients:
For the Stuffing
- 1 lb uncooked sausage, casings removed (about 4) – (Italian, chorizo, honey garlic all great)
- 2 cups sliced leeks, white part only
- 2 cup diced onion (about 2 medium or 1 large)
- 1 cup diced celery
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 to 1 ½ cup chicken stock
- 10 cups day old, gluten-free bread cut into 1” cubes
- ½ cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp dried rosemary
- Fresh ground pepper
For the chicken:
- 1 roasting chicken, about 4 lbs
- 1 lemon, cut into quarters
- 6 cloves garlic
- 4 fresh rosemary sprigs
- Olive oil
- Salt and pepper
Special Equipment: Large Dutch oven, roasting pan, or large deep oven-proof skillet
Directions:
- Make stuffing. Heat pan over medium-high heat and add 1 teaspoon of canola oil. Add sausage meat and sauté, mixing and breaking up pieces with a wooden spoon. Continue to cook until slightly browned and cooked through. Remove sausage meat with a slotted spoon and set aside.
- Add 1 tablespoon of canola oil to the pan and add leeks, onion, and celery. Saute for 2 minutes, or until ingredients start to soften. Add mushrooms and garlic and sauté for another 5 minutes. Add 1 cup of chicken stock and scrape brown bits off bottom of the pan. Remove from heat. Add cooked sausage meat, parsley, dried herbs, pepper and bread to mixture. Stir well to combine – each cube of bread should be moistened by stuffing mixture (add more stock if it looks too dry). Set aside.
- Prepare chicken. Preheat oven to 450 degrees. Place chicken, breast side up, on top of stuffing and tuck the wings underneath. Tie legs together with kitchen twine. Pat the chicken dry with paper towel. Rub skin with olive oil and season with salt and pepper. Stuff inside cavity of chicken with lemon, garlic, and rosemary.
- Roast for 30 minutes. Rotate the pan and continue to roast for another 30 minutes. Chicken is done when meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Remove chicken from pan and loosely cover with foil for 10 minutes to rest before carving and serving. Meanwhile, remove stuffing from pan into serving bowl.
Count the 20 items at my family's Easter dinner spread. My family rules. Outsiders drool.
Happy Anniversary to me! It’s been one year since the launch of freshnessgf.com and I’m so delighted with the end result – an online food journal full of recipes, stories, and photos. Honestly, my biggest thrill is when people tell me that they a) checked out my site b) tried a recipe and/or c) shared the site with their friends. It’s so totally humbling and gratifying that I fist pump every time.
In honour of this milestone, I thought I’d share one of my fave celebration recipes, stuffing with roast chicken. Notice that the stuffing is the main event here and the chicken, although delicious, is an accompaniment to its carb-tastic counterpart. My aunts make the most amazing stuffing, something our family gets to devour only three holidays a year – Easter, Thanksgiving, Christmas. They also make the most moist, juicy turkey known to man and their holiday spreads are legendary for requiring a big appetite and some stretchy pants (this past Easter, there were no less than 20 separate dishes being served up – scroll to the end to see).
Since going gluten-free, I’ve had to give up on my aunt’s savoury stuffing but craving that distinct delicious comfort food, I ended up creating my own version. Now typically stuffing gets stuffed inside the cavity of a turkey, which is great for feeding large crowds lots of turkey and not so much stuffing. However, my version involves a lot of stuffing and a single chicken for roasting. The chicken is enough to feed three or four, but I make enough stuffing to feed quite an army. You can totally modify the recipe to make half the amount, but be warned, you’ll wish you had more leftover stuffing afterwards.
So the way to get all that stuffing is to layer the prepared stuffing underneath the chicken which gets roasted on top. So it’s inside out stuffing. I got the idea from Martha Stewart – to see a picture of the finished chicken and stuffing click here. I always make this when company is over and I keep forgetting to photograph it before I slice and serve. What makes this stuffing superior to traditional stuffing is how some parts get nicely crispy and browned, while other parts get squishy and moist from the juices of the chicken. Is your mouth-watering yet? Mine is just thinking about it.
One trick I picked up from my aunts is to make sure to use lots of onions. In my version, I use a combo of white onions, leeks, and garlic. Also, I use chicken sausage instead of pork, and I pick different flavours depending on the palettes of my guests. Heat loving friends got spicy Italian while D’s family got a milder honey garlic version. Either way, you can’t really go wrong.
This recipe takes longer than most of my other posts, but it’s still easy to whip up. Just saute the sausage and veggies, add the bread crumbs and stock, plop the chicken on top and stick it in the oven. While it’s roasting away, the aroma fills the house with the smell of a celebration, and in my case, it usually involves a glass of wine or bubbly.
Thanks again to all my lovely readers for your kind words and continued support. xoxoxo V
Inside-Out Stuffing and Simple Roast Chicken (Serves three to four with leftovers)
Adapted from Martha Stewart
Ingredients:
For the Stuffing
- 1 lb uncooked sausage, casings removed (about 4) – (Italian, chorizo, honey garlic all great)
- 2 cups sliced leeks, white part only
- 2 cup diced onion (about 2 medium or 1 large)
- 1 cup diced celery
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 to 1 ½ cup chicken stock
- 10 cups day old, gluten-free bread cut into 1” cubes
- ½ cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp dried rosemary
- Fresh ground pepper
For the chicken:
- 1 roasting chicken, about 4 lbs
- 1 lemon, cut into quarters
- 6 cloves garlic
- 4 fresh rosemary sprigs
- Olive oil
- Salt and pepper
Special Equipment: Large Dutch oven, roasting pan, or large deep oven-proof skillet
Directions:
- Make stuffing. Heat pan over medium-high heat and add 1 teaspoon of canola oil. Add sausage meat and sauté, mixing and breaking up pieces with a wooden spoon. Continue to cook until slightly browned and cooked through. Remove sausage meat with a slotted spoon and set aside.
- Add 1 tablespoon of canola oil to the pan and add leeks, onion, and celery. Saute for 2 minutes, or until ingredients start to soften. Add mushrooms and garlic and sauté for another 5 minutes. Add 1 cup of chicken stock and scrape brown bits off bottom of the pan. Remove from heat. Add cooked sausage meat, parsley, dried herbs, pepper and bread to mixture. Stir well to combine – each cube of bread should be moistened by stuffing mixture (add more stock if it looks too dry). Set aside.
- Prepare chicken. Preheat oven to 450 degrees. Place chicken, breast side up, on top of stuffing and tuck the wings underneath. Tie legs together with kitchen twine. Pat the chicken dry with paper towel. Rub skin with olive oil and season with salt and pepper. Stuff inside cavity of chicken with lemon, garlic, and rosemary.
- Roast for 30 minutes. Rotate the pan and continue to roast for another 30 minutes. Chicken is done when meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Remove chicken from pan and loosely cover with foil for 10 minutes to rest before carving and serving. Meanwhile, remove stuffing from pan into serving bowl.
Count the 20 items at my family's Easter dinner spread. My family rules. Outsiders drool.
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