More temptation for your tastebuds - A Recipe Double-Shot!

Epicure's Chicken Satay

Makes 4 servings

Cost Per Serving: 1.56

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 3 boneless, skinless chicken breasts, cut into strips or 1" (2.5 cm) cubes
• 1 cup (250 ml) prepared Epicure's Indonesian Satay (Peanut) Sauce (find recipe online), divided
• 12 bamboo skewers, pre-soaked in warm water
• 2 tsp (10 ml) sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Coat chicken in half of Epicure's Indonesian Satay (Peanut) Sauce. Marinate for 1 hour in refrigerator, or overnight.
2. Thread marinated chicken on lower half of soaked bamboo skewers. Grill over high heat for 3 or 4 minutes each side.
3. Sprinkle with sesame seeds and thinly sliced green onions.
4. Serve with remaining Satay Sauce for dipping.

Per Serving (3 skewers) : Calories 290, Fat 17 g (Saturated 3 g, Trans 0

 

Epicure's Malaysian Chicken Satay

Makes 4 servings

Prep Time: 10 - 15 minutes
Cook Time: 5 - 10 minutes

Ingredients

• 1 lb (450 g) cubed boneless, skinless chicken
• 1 Tbsp (15 ml) Epicure's Malaysian Seasoning
• 1 Tbsp (15 ml) vegetable oil
• 1 Tbsp (15 ml) lime juice
• 3 Tbsp (45 ml) low-sodium soy sauce
• 1 tsp (5 ml) sugar

Instructions

1. Combine all ingredients. Cover and refrigerate for a minimum of 2 hours.
2. Meanwhile, soak wooden skewers in water to prevent scorching and splintering while grilling.
3. Thread chicken onto prepared skewers and grill over high heat for approximately 3 minutes per side, or until chicken is fully cooked.

Per Serving : Calories 240, Fat 8 g (Saturated 1.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 2 g), Protein 36 g.

Tips: Serve with Epicure's Malaysian Peanut Sauce for dipping.

A double shot of Satay Recipes - Get Yours While You Can!

Epicure's Satay Steak

4 servings

Cost Per Serving: 0.89

Ingredients

• 4 – 3 oz (90 g) flank steaks
• 3 Tbsp (45 ml) low-sodium soy sauce
• 1 tsp (5 ml) brown sugar
• 1/4 cup (60 ml) 100% orange jucie
• 2 tsp (10 ml) Epicure's Satay Seasoning
• 2 Tbsp (30 ml) rice wine vinegar
• 1 tsp (5 ml) Epicure's Minced Garlic
• 1/4 tsp (1.25 ml) Epicure's Ginger (ground)

Instructions

1. Place all ingredients in a sealed plastic bag. Marinate in refrigerator for at least 2 hours.
2. Grill steaks over medium-high heat until desired doneness. Serve immediately.

Per Serving : Calories 170, Fat 7 g (Saturated 3 g, Trans 0 g), Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 6 g (Fibre 0 g, Sugars 3 g), Protein 21 g.

Tips: Serve with Epicure’s Caesar Salad for a fuss-free, good-for-you fusion meal!

 

Epicure's Chicken and Vegetable Peanut Stir-fry

Nutritious frozen vegetables are packed with great taste!

Makes 4 servings

Cost Per Serving: 3.03

Ingredients

• 1 Tbsp (15 ml) Epicure's Satay Seasoning
• 2 Tbsp (30 ml) unsalted chunky peanut butter
• 1/2 cup (125 ml) light coconut milk
• 1 tsp (5 ml) lime juice
• 4 cups (1 L) frozen mixed vegetables
• 4 cups (1 L) prepared brown rice

Instructions

1. Combine Satay Seasoning, peanut butter, coconut milk and lime juice in a small mixing bowl and set aside.
2. Add sauce and vegetables to an Epicure's Eclipse^® Coated Professional Frying Pan over medium heat. Toss to coat and heat until vegetables are tender-crisp.
3. Serve on a bed of brown rice and top with Epicure's Better-for-You Baked Chicken Satay. Serve warm.

Per Serving : Calories 440, Fat 15 g (Saturated 1 g, Trans 0 g), Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 38 g (Fibre 10 g, Sugars 11 g), Protein 40 g.

Epicure's Indonesian Satay (Peanut) Sauce

A classic Asian dipping sauce or marinade for chicken, beef, pork, tofu, vegetables or shrimp skewers.

Makes 2 2/3 cups (660 ml)

Cost Per Serving: 0.18

Prep Time: 5 - 10 minutes
Cook Time: 2 - 3 minutes

Ingredients

• 1 Tbsp (15 ml) peanut oil or vegetable oil
• 1 Tbsp (15 ml) Epicure's Minced Garlic
• 1 Tbsp (15 ml) Epicure's Thai Seasoning
• 1 cup (250 ml) prepared Epicure's Chicken Bouillon, or Epicure's Vegetable Bouillon
• 1 cup (250 ml) chunky peanut butter
• 1 Tbsp (15 ml) brown sugar
• 2 Tbsp (30 ml) soy sauce
• 1 Tbsp (15 ml) sesame oil
• Juice of half a lemon or lime
• Epicure's Crushed Chilies, to taste

Instructions

1. Combine first 4 ingredients in Epicure’s 8–cup Multi-Purpose Pot. Bring to a boil over medium-high heat and cook for 1 minute. Remove from heat.
2. Place peanut butter and brown sugar in a medium mixing bowl. Whisk in hot Bouillon mixture, soy sauce, sesame oil and lemon or lime juice.
3. Season with Crushed Chilies.

Per Serving (2 Tbsp (30 ml)) : Calories 90, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 4 mg, Sodium 95 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 2 g), Protein 3 g.

Tips: Creative Cooking: If you’re running low on time, instead of Indonesian Satay (Peanut) Sauce, try Epicure's Teriyaki Seasoning. Simply marinate chicken in recipe provided on label, then grill.

Preparation Tip: For a smaller serving of Satay Sauce, use the quick and easy recipe located on Epicure's Satay Seasoning jar.

Time Saver: Prepare Satay Sauce up to 1 week in advance. Store in a sealed container in refrigerator.

Serving Suggestion: Excellent for dipping Epicure's Thai Salad Rolls and Steamed Dumplings.

Epicure’s Maple Bacon Sea Salt Steamed Squash

Get your Maple Bacon Sea Salt before it goes back in the vault Feb 28th!  

 

4-6 servings

Prep Time: 5 - 10 minutes
Cook Time: 10 - 13 minutes

Ingredients

• 1 small butternut squash
• Epicure’s Maple Bacon Sea Salt, to taste

Instructions

1. To easily peel squash, slit skin in a few places. Microwave on high to soften slightly, 4–5 minutes. Peel squash, then slice in half. Scoop out and discard seeds.
2. Chop squash into pieces, then place in Epicure’s Rectangular Silicone Steamer. Cover and microwave on high, 5–8 minutes, depending on size and thickness of pieces.
3. Spoon onto a platter and season with Maple Bacon Sea Salt.

Per Serving : Calories 30, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 8 g (Fibre 1 g, Sugars 2 g), Protein 1 g.

Get your Maple Bacon Sea Salt before it goes back in the vault February 289t

Free Shipping Sale Ending Soon ~ Thai Chicken Satay!

Did you look at the impromptu special and wonder what the heck Satay is?  I have to be honest, *I* did.  I'd heard the term, but had never looked into it or cooked with it. 

With this special ending tomorrow, I thought I'd dig up a few recipes to inspire you to try something new.

You'll have to act quickly if you're interested though as our Free shipping ends February 28th, 2013 and these items will go back into the vault.. 

If you try any of these, please let us know what you thought of it! 

 

 

Epicure's Thai Chicken Satay

Makes 2 servings

Cost Per Serving: 3.33

Prep Time: 10 minutes
Cook Time: 5 - 7 minutes

Ingredients

• 1 Tbsp (15 ml) coconut cream
• 1 Tbsp (15 ml) light soy sauce
• 2 Tbsp (30 ml) Epicure's Satay Seasoning
• 1 Tbsp (15 ml) Epicure's Madras Curry
• 2 boneless, skinless chicken breasts, sliced into 1" (2.5 cm) strips
• 2 bamboo skewers, pre-soaked in water to prevent scorching
• 2 tsp (10 ml) vegetable oil
• 1 Tbsp (15 ml) light coconut milk
• 2 Tbsp (30 ml) honey

Instructions

1. Whisk first 4 ingredients in a large mixing bowl. Add chicken, cover and marinate in refrigerator for 2–4 hours.
2. Thread chicken onto skewers.
3. Place Epicure's Eclipse^® Coated Professional Frying Pan over medium heat. Add oil and chicken skewers and cook for 2–3 minutes per side, or until lightly golden-brown and cooked through. Add coconut milk and honey to form a glaze. Serve warm.

Per Serving : Calories 300, Fat 12 g (Saturated 4 g, Trans 0 g), Cholesterol 75 mg, Sodium 860 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 17 g), Protein 28 g.

 

 

We love what we Do!

As a demonstrator with a small business, we are often asked to share our "Why" ~ simply put it's the reason that we chose this particular business, and eventually what made us stay. 

While we all have different reasons for taking that leap, and signing on the dotted line.  Perhaps there was a bill to pay, or it was a means to get out and meet some new people in the community ~ no two demonstrators give exactly the same answer.  We are no exception. 

It is also possible that the reason you stay changes from day to day, or week to week ~ we are all changing, growing and moving forward daily. 

For me the switch from doing this for us, and sharing it with others was something that kind of snuck up on me, but more and more I find that with this, and my other business that one of the best perks of the "job" is the friends that we've made along the way and the people we get to meet.  

This week we had a team building and networking get together in Ottawa put on by some of the Leaders in our area.  We were all asked to wear either red or pink, and we came out for the "Romancing Our Business" event.

Have you been considering a change? Ask us about joining our team!  

One of the best perks of being a demonstrator with Epicure is getting to spend time with other like-minded individuals. To learn from, to spend time with and to get to know.  A picture is worth 1000 words, so I'll let this photo do the rest of the talking ~ We Love what we do!! 

   

March Specials - Get an Advance Peek! :)

Breaking News! Free Shipping Special ~ Old Favorites Return!

I Love Epicure!!  

Free Shipping until the end of the month, and the return of some of our favourites!! 

Share your catalog with your friends, family, co-workers and colleagues ~ Let's get your party started!!  

What a great time to consider a pantry club, tasting party or catalog order ~ Call us today to book yours!!

Don't forget ~ For the Month of February every order of $25 or more placed before February 27th gets you an entry for a $25 Gift certificate..    

WOW!!!! FREE SHIPPING! and a return of some of your favourites!!!! Share your catalogs with your friends- family - even strangers!! Let's get your PARTY STARTED so you can earn FREE HOSTESS ITEMS TOO!!!

Visit our website to order ~ E-mail feedmeepicure@Gmail.com  or Call 613 655 1010 at your earliest convenience.  

 

MultipPurpose Pot / Bouillon Mix Special Extended til Tonight!

Contact us today to get in on this fabulous special before it's Gone! 

Having trouble reading the flyer on the blog?  

Read it on our website instead!  

http://www.tammywilson.myepicure.com/Portals/1/Documents/Monthly%20CEW%20specials/February/PDFs/extended_cozy_soup_feb2013_en.pdf

Let us know if you have any questions or concerns. We're here to help! 

Last Day for Multi Purpose Pots and Bouillon Base Special!!

Epicure’s Vegetable Fried Rice

Epicure’s recipe has the same great taste as the restaurant versions, without all the added fat and sodium!

Makes 4 servings

Cost Per Serving: 1.48

Prep Time: 8 minutes
Cook Time: 5 minutes

Ingredients

• 1 Tbsp (15 ml) vegetable oil
• 6 mushrooms, sliced
• 1 carrot, diced
• 1 bell pepper, diced
• 2 tsp (10 ml) Epicure's Asian Stir-fry Seasoning
• 1 tsp (5 ml) Epicure's Teriyaki Seasoning
• 4 cups (1 L) cooked, cold brown rice
• 1/4 cup (60 ml) low-sodium soy sauce
• 4 green onions, sliced
• 1/2 cup (125 ml) fresh or frozen peas

Instructions

1. Heat oil over medium-high heat in Epicure’s Eclipse^® Coated Wok or Epicure’s large Eclipse^® Coated Professional Frying Pan.
2. Stir-fry mushrooms, carrots and pepper with Asian Stir-fry Seasoning and Teriyaki Seasoning for 2 minutes, tossing frequently.
3. Add rice and stir vigorously until heated through. Add soy sauce, onions and peas. Stir constantly until heated through. Serve hot.

Fried rice from a fast-food restaurant can have as much as 11 g of fat and over 700 mg of sodium.

Per Serving : Calories 320, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 59 g (Fibre 7 g, Sugars 4 g), Protein 8 g.

Tips: Creative Cooking: Try Epicure's Thai Seasoning instead of Epicure's Asian Stir-fry Seasoning.

Serving Suggestion: Serve with grilled fish seasoned with Epicure’s Asian Stir-fry Seasoning.

Chef Tip: A wonderful way to use leftover rice. Simply freeze in individual- or family-sized portions.

Re-defining Fast Food

Oh Epicure, how I love THEE..

Tonight's item on the "Try something new" was the square steamer and the italian seasoning.   I have both steamers now but sadly hadn't tried either of them.  That is - until tonight -  I am so SO impressed!!

So much so that you're getting a second posting today,  and I hardly *EVER* do that..   I just didn't want to wait til tomorrow to share.. 

We had decided on chicken so I pulled out the instruction cards to consult.  

The rectangular one showed instructions for 2 chicken breasts.  The square for 4.   Both said that chicken should be cooked for 6-8 minutes.   Potatoes for 8 minutes. 

I only needed to do 2 chicken breasts, but wanted potatoes as well.   We had some of the mini potatoes that I picked up a while ago.

I thought I'd put the 2 chicken breasts in with some of the potatoes, and a little Italian salad dressing and see what became of it.

The first 8 minutes seemed to go by in an instant.   I have to say that not only did the kitchen smell like the oven had been running for half an hour already,  but everything looked finished. 

A quick check however, showed that the chicken had only reached an internal temperature of 120 degrees and chicken should be around 180 degrees according to the poultry setting on the thermometer.   It looked cooked, but a quick flip over showed the bottom wasn't quite cooked (still pink).  So I figured I'd put it in for another 8 minutes and see where that got us..

Well..   end result was that the potatoes were tender, and the chicken is fabulous..    I'm as much a skeptic as anyone and I cannot believe that we were gifted a quality gourmet meal that would normally take 45 minutes in the oven to cook for just 16 minutes.  That just BLOWS ME AWAY!  

 I wish I'd thought to add a vegetable to the steamer but I didn't.  I quickly heated up a can of sweet corn to have with supper..  

Thank you Epicure, you have now redefined "Fast Food"  in my kitchen!! 

Sorry guys.. No pictures this time..   ;) 

Thank-you for choosing us to be 

 

YOUR demonstrator!

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

Much Ado About Radishes ~ An Experiment

Tammy here ~ The latest in the epicurious adventures of "us" is upon us.  

We were out at the grocery store about a week ago and I spied several packages of radishes on the produce rack.  

I grabbed them all. I'm not a big fan of radishes as a rule but I buy them for my family for salads, or to make pretty radish rose garnishes for veg plates.  I decided I was going to come home and find some "new" ways to make radishes. 

To be honest, I drew a complete blank, and in looking for recipes I came up pretty empty.  I had really hoped that it would go the way of the green pepper, which I always detested as a child raw or cooked (think roasted stuffed green peppers like Mom used to make).  I have fond memories of my Dad sneaking my green pepper from my plate when Mom wasn't looking and leaving me with the stuffing that I liked.  If Mom knew, she never said anything but Dad was my hero for taking that awful thing from my plate.   

Imagine my surprise to discover one afternoon during a fridge clean-out and batch cooking session that if I diced and fried them that I *loved* them.  So now I add them to spaghetti sauces, stir fries, and other creations. 

For those of you who might just be turning in, I have been a long-time fan of produce clearance racks when it comes to cooking.  There's something rather freeing about experimentation without the fear of failure.  Prepping and freezing several baskets of Garden market multi-color peppers (for example) at the end of the day at 1.99 when they were selling for 1.49 and 1.99 a pound in the store.  Having to dispose of 2.00 is a lot less harrowing than the alternative.  

I consider it a personal challenge to keep a stocked pantry, and to cut corners where I can.  There's nothing quite like the feeling of having your spouse come in and tell you that things are going to be tight for a few weeks, and can we stretch the grocery budget,  and being able to smile, show a stocked pantry, and a well stocked freezer and know you have nothing to worry about.  The meals may not be a big thrill but nobody will starve.  We've come such a long way since then.  With so many choices for dried vegetables and spices the pantry is boring no more!! 

Now that we're older, and the kids are grown the issue becomes making too much food and using up leftovers, rather than budget boosting for a young family but one thing is for sure.  With the prices of food and grocery items climbing exponentially it is never a bad thing to trim the corners from your budget wherever you can. 


Experimentation is the key to some of my best discoveries and this is no exception.

Somehow when it came to the radishes, I was at a complete loss.  Though after trying out our new rosemary garlic seasoning and oven roasting pan last week for the first time I was struck with inspiration.  Why not roasted rosemary garlic RADISHES??   

My hubby was skeptical ~ gave me that almost deer in the headlights "whatever you wanna do dear" look that he's become famous for.   I pointed out that I'd gotten 9 bunches of radishes for about 3.00 so even if the whole thing was a bust, I really wasn't out a whole bunch of anything but time.  Even the spice costs are negligible since we use so little for such a big batch.  

I actually did this experiment in two parts.  Washed and peeled all of the radishes one night while watching TV and then did the actual roasting today.  

Everything was prepped as per directions.  We checked the radishes at 20 minutes but did end up cooking them for the full time.  Don't they look good? 

The final result ~ James seemed to be having some trouble wrapping his head around this one but he was a good sport and tried it.  While he admitted they weren't "bad",  he wasn't particularly struck on them either.  I, on the other hand,  really liked them.  It was a little different, absolutely, and some had a bit more of a kick than others.. but overall I think it's something I'd definitely do again. 

Oh and before I forget..  we paired them with our Garlic Aoili ~ Yummy!! 

So there you have it..  my experiment du jour!  Let me know if you try it!! 

I'd love to hear your ideas for new ways to cook radishes..   Please leave us a comment, or send an e-mail to us at feedmeepicure@gmail.com. 

     

Thank-you for choosing us to be YOUR 

demonstrator!

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 Garlic Croutons

Makes 8 servings

Cost Per Serving: 0.34

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

• 4 cups (1 L) cubed crusty bread
• 2 Tbsp (30 ml) olive oil
• 1 garlic clove, crushed
• 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
• 2 Tbsp (30 ml) grated Parmesan cheese

Instructions

1. Preheat oven to 375° F (190° C).
2. Place cubed bread on Epicure's parchment-lined Baking Sheet.
3. Combine olive oil with crushed garlic and Herb & Garlic Dip Mix. Drizzle over bread cubes and toss to coat.
4. Bake for 10 minutes, tossing once. Remove from oven and sprinkle with grated Parmesan cheese.

Per Serving (1/2 cup (125 ml)) : Calories 100, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 12 g (Fibre 1 g, Sugars 0 g), Protein 3 g.

Epicure's Roasted Lemon-Garlic Chicken

Thanks to the super power of garlic and herbs, 1 Tbsp (15 ml) of this blend has more antioxidants than 3/4 cup (180 ml) of broccoli!

Makes 6 servings

Cost Per Serving: 2.22

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients

• 1 Tbsp (15 ml) Epicure's Roasted Garlic
• 1 — 4 lb (1.8 kg) roasting chicken
• 1 lemon, quartered
• 2 Tbsp (30 ml) olive oil
• 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
• Epicure's Herbed Garlic Sea Salt, to taste
• Epicure's Garlic Pepper, to taste
• 1 Tbsp (15 ml) all-purpose flour
• 4 cups (1 L) prepared Epicure's Chicken Bouillon

Instructions

1. Preheat oven to 400° F (205° C).
2. Sprinkle Roasted Garlic inside cavity of chicken. Squeeze lemon juice inside and insert wedges for extra flavour.
3. Rub skin with olive oil and Herb & Garlic Dip Mix. Coarsely grind Herbed Garlic Sea Salt and Garlic Pepper over chicken.
4. Roast in Epicure's Eclipse^® Coated Professional Frying Pan or Roasting Pan for 25 minutes. Reduce temperature to 350° F (170° C) and continue roasting for 50–60 minutes.
5. Place chicken on a platter. Loosely cover with foil and let rest for 10 minutes before carving.
6. To prepare sauce, drain excess fat from pan. Sprinkle hot pan with flour and slowly whisk in Chicken Bouillon. Simmer for 5 minutes.

Per Serving : Calories 340, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 125 mg, Sodium 160 mg, Carbohydrate 5 g (Fibre 1 g, Sugars 0 g), Protein 49 g.

Tips: Serving Suggestion: Serve with mashed potatoes and your favourite steamed vegetables.

Epicure's Easy Cheesy Tuna Melts

The avocados in guacamole are an excellent source of monounsaturated fats. 

Makes 4 servings

Cost Per Serving: 1.84

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

• 2 — 4 oz (120 g) cans light tuna
• 1/2 cup (125 ml) prepared Epicure's Guacamole Dip
• 1 apple, diced
• 4 whole-wheat pitas or tortillas
• 3/4 cup (180 ml) low-fat marble cheese, grated

Instructions

1. Preheat oven to 400° F (205 °C).
2. Combine tuna, Guacamole Dip and apple in a mixing bowl.
3. Place pitas or tortillas on Epicure's parchment-lined Baking Sheet. Top with tuna mixture and cheese.
4. Bake until cheese melts and pita is crisp. Serve warm.

Per Serving : Calories 380, Fat 10 g (Saturated 3.5 g, Trans 0 g), Cholesterol 30 mg, Sodium 600 mg, Carbohydrate 46 g (Fibre 7 g, Sugars 6 g), Protein 29 g.

Tips: Serving Suggestion: Serve with steamed frozen or fresh seasonal vegetables.