January Future Booking Specials

Get These Products Before They're Back in the Vault!

 Having trouble viewing this image in your browser?  View the document here: http://www.epicureselections.com/web_marketing/2012/december/pdfs/Final_Into_the_Vault_EN.pdf

Place your order with us via e-mail feedmeepicure@gmail.com or direct through our demonstrator website: www.tammywilson.myepicure.com ~ You can also place your order by telephone 613-655-1010 if you prefer. 

Let us know how we can help!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

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Stocking Stuffers & Holiday Collections ~ Get Yours Now!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

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Epicure’s Taco Meatloaf Pasta Casserole

Makes 8 servings

Cost Per Serving: 1.76

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 lb (450 g) lean ground beef or chicken
• 1 tsp (5 ml) vegetable oil
• 2 Tbsp (30 ml) Epicure's Seasoning for Meatloaf
• 1/2 cup (125 ml) prepared Epicure's Beef Bouillon
• 1 — 28 oz (796 ml) can diced tomatoes
• 2 - 3 Tbsp (30 - 45 ml) Epicure's Taco Seasoning
• 4 cups (1 L) cooked pasta such as fussilli, rotini or shells
• 2 cups (500 ml) grated low-fat cheese – your choice
• 3 green onions, diced
• Crushed whole-grain tortilla chips – optional

Instructions

1. Preheat oven to 450° F (230° C).
2. In Epicure’s Eclipse^® Coated Professional Frying Pan, sauté beef in oil with Seasoning for Meatloaf over medium-high heat for 6–7 minutes, until cooked through. Add Beef Bouillon, tomatoes and Taco Seasoning. Bring to a boil, then reduce heat. Simmer 4–5 minutes.
3. Turn into a large mixing bowl and stir in pasta, half the cheese and green onions. Turn into a 9” x 13” (23 cm x 33 cm) baking dish or large casserole pan. Sprinkle with tortilla chips, if desired, and remaining cheese.
4. Bake, uncovered, 15–20 minutes, until bubbly and cheese is melted.

Per Serving : Calories 260, Fat 3.5 g (Saturated 1 g, Trans 0.2 g), Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 31 g (Fibre 3 g, Sugars 4 g), Protein 25 g.

Epicure's Thai Salad Rolls

A great light lunch, appetizer or snack on the go. Traditionally dipped in Satay Sauce, Hot & Spicy Stir-fry Marinade or Asian Dipping Sauce and eaten whole.

Makes 16 rolls

Cost Per Serving: 0.99

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients

• 1 lb (450 g) package rice vermicelli
• 1 lb (450 g) package rice paper rounds
• 1 recipe prepared Epicure's Indonesian Satay (Peanut) Sauce (find recipe online)
• 2 carrots, peeled and julienned (matchsticks)
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 3 cups (750 ml) finely shredded iceberg lettuce
• 2 tsp (10 ml) sesame seeds

Instructions

1. Add rice vermicelli to a large pot of boiling water and cook for 3 minutes.
2. Drain, rinse under cold water and drain again. Set aside.
3. To assemble, soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on clean counter top.
4. Place 1 heaping tablespoon (about 15 ml) prepared Epicure’s Indonesian Satay (Peanut) Sauce just off centre of round and spread.
5. Arrange 1/3 cup (80 ml) cooked noodles on top of Satay Sauce. Place 2–3 strips each carrot, red and green pepper and lettuce on top of noodles. Sprinkle lightly with sesame seeds.
6. Fold end over filling, then fold in sides and roll up. Place salad roll seam-side down on cutting board or serving platter.
7. Repeat with remaining ingredients.

A light and refreshing twist on traditional fried egg rolls.

Per Serving (1 roll) : Calories 270, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 61 g (Fibre 2 g, Sugars 2 g), Protein 8 g.

Tips: Chef Tip: To serve as an appetizer, place small dishes of dipping sauce(s) at centre of serving platter. Cut rolls into 3 or 4 slices and arrange on platter. Sprinkle with sesame seeds and thinly sliced green onions.

Epicure's Everyday Meatloaf

Home comfort in a pan. Make this versatile recipe your own by tailoring it to your family's favourite flavours!

Makes 8 servings

Cost Per Serving: 1.48

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Ingredients

• 2 large eggs, beaten
• 1/4 cup (60 ml) skim milk
• 1/2 cup (125 ml) dry breadcrumbs
• 3 Tbsp (45 ml) Epicure's Seasoning for Meatloaf
• 2 lbs (1 kg) lean ground beef, chicken or turkey
• Epicure's Sea Salt, to taste

Instructions

1. Preheat oven to 375° F (190° C).
2. Whisk eggs and milk in a large bowl. Stir in breadcrumbs and Seasoning for Meatloaf.
3. Add meat and Sea Salt, and mix well.
4. Press mixture into a lightly greased 9” x 5” (23 cm x 13 cm) loaf pan.
5. Bake approximately 1 hour 10 minutes, or until internal temperature reaches 160° F (71° C). (Note: 165° F (74° C) is recommended for ground chicken or turkey.)
6. Drain excess fat and let rest on counter 5 – 10 minutes before slicing.

Fill up on fibre! Use oats, bran or whole-grain breadcrumbs instead of regular breadcrumbs. Add a sprinkling of ground flax or wheat germ for good measure.

Per Serving (beef option) : Calories 360, Fat 20 g (Saturated 8 g, Trans 0.5 g), Cholesterol 150 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 1 g), Protein 39 g.

Tips: Time Saver: Divide this and any Epicure's meatloaf recipe between 3 Epicure's Silicone Mini-Loaf Pans. Bake 35–40 minutes for 2-person portions, or freeze for an easy meal any time!

Epicure's Apple Berry Crumble

A "berry" good dessert, delicious in any season.

Makes 10 servings

Cost Per Serving: 0.61

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 8 large tart apples, peeled, cored and thinly sliced
• 2 Tbsp (30 ml) lemon juice
• 3/4 cup (180 ml) sugar
• 2 tsp (10 ml) Epicure's Spices for Fruit Crumble
• 1/4 cup (60 ml) berries – your choice
• 1 1/4 cups (310 ml) all-purpose flour
• 1/2 cup (125 ml) oat flakes
• 3/4 cup (180 ml) brown sugar
• 1/2 cup (125 ml) butter

Instructions

1. Preheat oven to 375° F (190° C).
2. Toss apples with lemon juice. Add sugar, Spices for Fruit Crumble, and berries. Toss to coat and spoon into a deep pie dish or an oven-proof baking dish.
3. Combine flour, oats and brown sugar in a mixing bowl. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle evenly over apples.
4. Bake 40 minutes.

Per Serving : Calories 340, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 64 g (Fibre 4 g, Sugars 44 g), Protein 3 g.

Updates to November Specials

‘Tis the busy Partying season!

We have some naughty news: we're running low on the French White Baker (#8048) and as a result turned it and Extraordinary Cheese Dip & French White Baker Collection (#9448) off at midnight (PT).

How come we’re running low? Our delivery missed the boat. Literally. As soon as our coveted French White Bakers arrive, we’ll let you know.

Here’s the nice news! We’re changing the November Customer special: starting at midnight and running until the end of the month, you can order the ECD Collection (#9442) for $19.99, in addition to the existing November specials. 

The ECD & Aubergine Baker Collection (#9447) is still available.

More good news!

The Tomato Red Mini Baker is back in stock, which means the Party Time Collection – Tomato Red (#9446) is available again, just in time for the holidays. 

So, make your wish list and check it twice!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

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Announcing January Booking Special !

Book your January party between Nov 1st, and Dec 14th to Qualify! 

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter

Epicure's Strawberry Banana Smoothie

Missing Summer? Enjoy this Slice of Summer All Year Round! 

Creamy with fresh berry flavour!

Makes 4 servings

Cost Per Serving: 1.04

Prep Time: 5 minutes

Ingredients

• 1 cup (250 ml) milk
• 1/2 cup (125 ml) fresh or frozen sliced strawberries
• 1/2 banana, chopped
• 1/4 cup (60 ml) low-fat plain yogurt
• 1 Tbsp (15 ml) Epicure's Summer Berry Fruit Dip Mix

Instructions

1. Blend all ingredients in a blender until smooth and frothy.
2. Pour into glasses and serve.

Per Serving : Calories 140, Fat 4 g (Saturated 2 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 21 g (Fibre 2 g, Sugars 10 g), Protein 6 g.

Tips: Chef Tip: Try layering with fresh or frozen fruit.

Preparation Tip: Make a smoothie ice pop! Simply freeze 1/2 recipe in Epicure’s Ice Pop Mold for 4 hours for a healthy frozen treat!

Epicure's Chicken Cacciatore

Spicy and delicious!

Makes 8 servings

Cost Per Serving: 1.10

Ingredients

• 8 whole chicken legs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) olive oil
• 1 — 28 oz (796 ml) can diced tomatoes
• 1 — 28 oz (796 ml) can crushed tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional

Instructions

1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse^® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.

Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.

Tips: Serving Suggestion: Enjoy over pasta with a green salad.

Epicure's "Dillicious" Lemon Chicken

A simple, protein-packed recipe – perfect for a midweek meal.

Makes 4 servings

Cost Per Serving: 2.72

Prep Time: 5 minutes

Cook Time: 30 - 40 minutes

Ingredients

• 1/2 cup (125 ml) light sour cream
• 2 Tbsp (30 ml) milk
• 2 tsp (10 ml) Epicure's Lemon Dilly Dip Mix
• 4 — 4–6 oz (110–170 g) boneless, skinless chicken breasts
• Epicure's Black Pepper, to taste

Instructions

1. Preheat oven to 450° F (230° C).
2. Whisk first 3 ingredients together. Spread half on bottom of an oven-proof casserole dish.
3. Place chicken in a single layer on top. Season with Black Pepper and top with remaining sauce. Bake 30–40 minutes, or until chicken is fully cooked.

Per Serving : Calories 190, Fat 6 g (Saturated 2.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 90 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 2 g), Protein 29 g.

Tips: Serving Suggestion: Serve with steamed rice and veggies.

Epicure's Lemon Dilly Chicken

Epicure’s Lemon Dilly is a great way to add a ton of flavour without the salt!

Makes 6 servings

Cost Per Serving: 1.58

Prep Time: 5 - 10 minutes

Cook Time: 20 minutes

Ingredients

• 2 Tbsp (30 ml) olive oil
• 6 boneless, skinless chicken breasts
• 1 cup (250 ml) prepared Epicure's Chicken Bouillon
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix

Instructions

1. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan. Cook chicken over medium heat 3 minutes per side, or until golden brown.
2. Whisk together Chicken Bouillon, lemon juice, and Lemon Dilly Dip Mix.
3. Pour over chicken. Heat to boiling, then immediately reduce heat to a simmer and cook for 10–15 minutes, or until thickest part of chicken is no longer pink.
4. Transfer chicken to a serving plate. Bring sauce back to a boil for 2 minutes, or until reduced by half. Season to taste with Sea Salt and Black Pepper. Add 3 Onion Dip Mix and pour over chicken. 

Per Serving : Calories 190, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 140 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 28 g.

Tips: Serving Suggestion: Serve with prepared Epicure’s What’s for Dinner? French Onion Soup. Also great with rice and steamed green beans or broccoli.

Epicure's Pasta Primavera Frittata

Go meatless once per week. Only 10 minutes to prep and 25 to bake for an easy weeknight meal.

Makes 4 servings

Cost Per Serving: 1.37

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 cup (250 ml) bite-size pasta
• 8 eggs
• 1/4 cup (60 ml) milk
• 1 tsp (5 ml) Epicure's 3 Onion Dip Mix
• 1 tsp (5 ml) Epicure's Pesto Herb Mix
• 1 cup (250 ml) steamed broccoli
• 1 tomato, diced
• Epicure's Sea Salt , to taste
• Epicure's Black Pepper, to taste
• 1/3 cup (80 ml) grated Parmesan cheese

Instructions

1. In Epicure's Multi-Purpose Pot, cook pasta according to package directions.
2. Preheat oven to broil.
3. In a large mixing bowl, whisk together eggs, milk, 3 Onion Dip Mix and Pesto Herb Mix. Stir in pasta, broccoli and tomato. Season with Sea Salt and Black Pepper. Set aside.
4. Lightly spray Epicure’s large Eclipse^® Coated Professional Frying Pan with vegetable oil and heat over medium heat. Pour egg mixture into pan, stirring with a heat-resistant spatula for 1 minute.
5. Reduce heat to medium-low and cook for 6–8 minutes. The sides and bottom should be firm, and the top slightly runny.
6. Sprinkle with Parmesan and place under the broiler for 3 minutes. Cut into wedges and serve.

Thanks to the high basil content, 1 Tbsp (15 ml) prepared Epicure's Pesto contains more antioxidants than 1/2 cup (125 ml) chopped sweet cherries.

Per Serving : Calories 330, Fat 15 g (Saturated 5 g, Trans 0 g), Cholesterol 500 mg, Sodium 350 mg, Carbohydrate 26 g (Fibre 2 g, Sugars 3 g), Protein 23 g.

Maple Bacon Sea Salt Gets a Makeover!

This Just In: 

Maple Bacon Sea Salt is getting a makeover!
No need for stilettos – Maple Bacon Sea Salt stands tall in a glass jar that conceals nothing.
Eyes will feast on 30% more salty, sweet, and savoury goodness. An easy-to-shake cap
completes the ensemble.

Maple Bacon Sea Salt’s OLD outfit:
Code: 2564
Container: Dredger
Weight: 157 g
Price: $12.99

Maple Bacon Sea Salt’s NEW outfit:
Code: 2565
Container: Glass jar (with flip-top shaker lid, just like our Rubs)
Weight: 211 g
Price: $11.99
See the new look in an addendum that replaces page 31 in our September–December/2012 Catalogue. Find it on My Epicure Learning Centre/Product Knowledge. We'll be switching over to NEW packaging, price and code soon. Watch the Product Alert section on the My Epicure landing page for the update.

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter

Happy Birthday President Sylvie!

It’s President Sylvie's birthday! So we’ve decided to do something extraordinary: we’re
holding a spectacular 15-day sale during Epicure's 15th anniversary year. Get these four
collections at 15% off.

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter

Recipe Share: Sarah's Spiced Pumpkin Seeds

I finally got around to disecting and baking this year's pumpkin. It had already been spared the jack-o-lantern phase given the busy couple of weeks, but we just couldn't let the chance pass by to do up this year's batch of seeds..  

I went looking for recipes (another annual tradition it seems) and found this one on our Epicure Recipe Collection.  James looked at me rather oddly when I suggested putting sugar on his pumpkin seeds..  that made me laugh..   but it would certainly be something different.. 

We have a friend dropping off a couple more pumpkins sometime today so we'll have an opportunity to try a couple of different things.  Thought maybe some of our Epicurious friends might have some ideas..   

How do you do YOUR seeds?  I'd love to hear your recipes.  Send them to us at feedmeepicure@gmail.com  or post them in comments here!  

Cheers!  

~~

Ever wonder what to do with all those pumpkin seeds? Try this delicious option.

Makes 6 servings

Cost Per Serving: 0.28

Ingredients

• 1 cup (250 ml) pumpkin seeds, rinsed and dried
• 2 Tbsp (30 ml) sugar, divided
• 1/2 tsp (2.5 ml) Epicure's Pumpkin Pie Spice
• 1/4 tsp (1.25 ml) Epicure's Sea Salt, coarsely ground
• 1 Tbsp (15 ml) vegetable oil

Instructions

1. Preheat oven to 250° F (120° C).
2. Spread pumpkin seeds on Epicure's Baking Sheet lined with parchment paper and bake in oven, stirring often until dry and slightly golden.
3. In a mixing bowl, mix 2 tsp (10 ml) sugar with Pumpkin Pie Spice and Sea Salt. Set aside.
4. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan over medium-high heat. Add toasted pumpkin seeds and remaining sugar, stirring constantly with wooden spoon until sugar is dissolved (about 45 seconds).
5. Using a heat resistant spatula, scrape seeds into spice mixture, stirring well to coat. Spread out on a parchment-lined baking sheet and cool before storing.

Per Serving (1/4 cup (60 ml)) : Calories 90, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 4 g), Protein 2 g.

Tips: May be stored in an airtight container for up to 2 days.

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter