Recipe Share: Epicure's Potato and Cabbage Soup

Discover delicious Irish flavour with one of our favourites from the Emerald Isle.

Makes 4 servings

Cost Per Serving: 1.50

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• 6 slices bacon, diced
• 1/2 cup (125 ml) all-purpose flour
• 2 large carrots, thinly sliced
• 3 celery stalks, thinly sliced
• 1 tsp (5 ml) sugar
• 2 Tbsp (30 ml) Epicure's Balsamic Vinegar
• 3 baking potatoes, peeled and cubed
• 2 cups (500 ml) shredded green cabbage
• 3 Tbsp (45 ml) Epicure's 3 Onion Dip Mix
• 4 cups (1 L) prepared Epicure's Chicken Bouillon
• 1 cup (250 ml) buttermilk
• 2 Tbsp (30 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, coarsely ground, to taste
• Epicure's Black Pepper, coarsely ground, to taste

Instructions

1. In Epicure’s 12-cup Multi-Purpose Pot, cook bacon over medium-high heat until crisp. Meanwhile, place flour, carrots and celery in a paper or plastic bag and shake until thoroughly coated. Discard excess flour.
2. Remove and set aside bacon, keeping the hot fat in pan.
3. Add floured vegetables, reduce temperature to low and cook, stirring occasionally, for 5 minutes. Stir in sugar and Balsamic Vinegar.
4. Add potatoes, cabbage, 3 Onion Dip Mix and Chicken Bouillon. Stir and simmer for 20 minutes.
5. Add buttermilk and Lemon Dilly Dip Mix, heat to boiling and season with Sea Salt and Black Pepper. Serve piping hot.

Cabbage is full of nutrients and has anti-cancer properties.

Per Serving : Calories 360, Fat 7 g (Saturated 2.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 58 g (Fibre 7 g, Sugars 10 g), Protein 18 g.

Recipe Share: Epicure's Creamy Coleslaw

Classic coleslaw good for any family outting.

Makes 6 servings

Cost Per Serving: 0.54

Prep Time: 10 minutes

Ingredients

• 1/2 cup (125 ml) light sour cream, or buttermilk
• 1/2 cup (125 ml) light mayonnaise
• 1 Tbsp (15 ml) vinegar
• 1 tsp (5 ml) sugar
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 tsp (10 ml) Epicure's Lemon Dilly Dip Mix
• 1 small cabbage, finely sliced or shredded
• 2 carrots, shredded
• 1 bunch green onions, thinly sliced – optional

Instructions

1. In a stainless steel bowl, whisk together first 7 ingredients using Epicure’s Piano Wire Whisk.
2. Add remaining ingredients, stirring to combine. Refrigerate before serving.

Per Serving : Calories 110, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 3 g), Protein 2 g.

Tips: Time Saver: Instead of using cabbage and carrots, buy prepared coleslaw mix.

Recipe Share: Epicure's Quick Beet and Cabbage Borscht

Makes 2 servings

Ingredients

• 2 cups (500 ml) shredded cabbage
• 1 — 14 oz (398 ml) can diced beets, including liquid
• 1 Tbsp (15 ml) Epicure's Toasted Onion
• 1/2 cup (125 ml) diced carrots
• 4 cups (1 L) prepared Epicure's Vegetable Bouillon
• 2 tsp (10 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt
• Epicure's Black Pepper
• Sour cream, to taste

Instructions

1. Combine all ingredients in Epicure’s 8-cup Multi-Purpose Pot. Bring to a boil.
2. Reduce temperature, cover and simmer for 20 minutes.

Per Serving : Calories 170, Fat 2.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 7060 mg, Carbohydrate 31 g (Fibre 6 g, Sugars 18 g), Protein 9 g.

Tips: Serving Suggestion: Serve with a dollop of sour cream.

Recipe Share: Epicure’s Pulled Pork Sliders

Sliders are mini burgers, great for appetizers and kids with small hands. Adults with bigger appetites enjoy sliders 3 or 4 at a time — they are fun and delicious!

Makes 8 'sliders'

Cost Per Serving: 0.56

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 1/4 cup (60 ml) light mayonnaise
• 1/2 tsp (2.5 ml) Epicure's Chili Lime Sansel™
• 1 cup (250 ml) prepared Epicure's What's For Dinner? Pulled Pork, heated
• 8 slider buns or mini burger buns

Instructions

1. Whisk together mayonnaise and Chili Lime Sansel™.
2. Divide hot Pulled Pork between buns. Add a dollop of Chili Lime mayonnaise to each slider and place the top on each bun.

Per Serving (1 slider) : Calories 200, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 2 g), Protein 10 g.

Tips: Chef Tip: It is traditional to serve coleslaw on the side.

Recipe Share: Epicure's Grilled Portobello Mushroom Burgers with Tzaziki

Portobello mushrooms provide a meaty texture without the saturated fat. Try eating meat free once weekly.

Makes 4 servings

Cost Per Serving: 3.46

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 1/4 cup (60 ml) Epicure's Balsamic Vinegar
• 1/2 cup (125 ml) water
• 1 Tbsp (15 ml) sugar
• 1 tsp (5 ml) Epicure's Minced Garlic
• 2 Tbsp (30 ml) extra-virgin olive oil
• 4 – 5” (12 cm) Portobello mushrooms, cleaned and stems removed
• 4 whole-grain hamburger buns, toasted
• 1/2 recipe Epicure's Tzaziki Dip Mix, prepared
• 4 tomato slices
• 4 red onion slices
• 2 lettuce leaves, halved

Instructions

1. Whisk first 5 ingredients in a medium mixing bowl. Add mushrooms and coat with mixture. Cover and refrigerate for a minimum of 1 hour, or overnight.
2. Preheat barbecue or turn oven to broil.
3. Grill mushrooms over medium heat, or broil, turning often and brushing with marinade using an Epicure's Silicone Basting Brush. Cook until tender, approximately 5 minutes per side.
4. Place mushrooms on buns and top with 1–2 Tbsp (15–30 ml) Tzaziki, tomato, onion and lettuce.

Per Serving : Calories 240, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 36 g (Fibre 5 g, Sugars 14 g), Protein 6 g.

Tips: Serving Suggestion: Serve with seasonal greens and prepared Epicure Dressing.

Chef Tip: Clean caps with a damp cloth, as mushrooms soak up water when rinsed.

Time Saver: Marinate mushrooms overnight for quick grilling the next day.

Recipe Share: Epicure’s Sloppy Joes

Everyone loves Sloppy Joes, and they’re easier than ever with a slow cooker. The perfect “welcome home” at the end the day!

Makes 4 servings

Cost Per Serving: 2.42

Prep Time: 10 - 15 minutes
Cook Time: 6 hours - 7 hours

Ingredients

• 1 lb (450 g) lean ground beef, turkey, chicken or soy
• 1 medium onion, coarsely chopped
• 1 Tbsp (15 ml) Epicure’s Seasoning for Meatballs & Meatloaf
• 2 cups (500 ml) prepared Epicure's Marinara Sauce
• 1 1/2 cups (375 ml) water
• 2 Tbsp (30 ml) vinegar
• 1 Tbsp (15 ml) brown sugar
• 4 whole-wheat hamburger buns, or other rolls

Instructions

1. Cook meat or soy and onion over medium-high heat in Epicure's Eclipse^® Coated Professional Frying Pan for 5 minutes, stirring frequently.
2. When cooked through, transfer to slow cooker. Add remaining ingredients, stirring to combine. Cover and cook on low for 6–7 hours, or until bubbling.
3. Heap mixture onto buns and serve.


• Stove Top Method: Cook meat or soy and onion over medium-high heat in Epicure's Eclipse^® Coated Professional Frying Pan for 5 minutes, stirring frequently. When cooked through, add remaining ingredients and simmer 35–40 minutes.

Using lean ground beef is a great way to cut down on artery-clogging saturated fat.

Per Serving (beef option) : Calories 490, Fat 19 g (Saturated 7 g, Trans 0.5 g), Cholesterol 90 mg, Sodium 420 mg, Carbohydrate 40 g (Fibre 7 g, Sugars 11 g), Protein 39 g.

Tips: Preparation Tip: For Stove Top cooking, use Epicure’s Eclipse^® Coated Wok.

Chef Tip: For ‘Sloppier’ Joes, add 1 cup (250 ml) of any prepared tomato-based Epicure's Pasta Sauce. Get ready to use a knife and fork!

Serving Suggestion: Serve with a veggie platter and prepared Epicure’s Dip.

Reflections of a Potatohead Nascar Sunday!

The boys decided they were going to watch Nascar together Sunday ~ they haven't done that in such a long time it was a nice change of pace.  

So I suggested that I'd bring over my Chipster and Oven Roast Pan, and a variety of spices and we'd have some fun play-testing. If you've spent any time around our house, or craft room you know that "Play testing" is one of my favorite phrases.. <G>

My sister-in-law was down from Cornwall (or is it up -- whatever!) and I teased that I was going to put her to work..   we spent the whole afternoon trying different flavorings on the potato chips and seeing which ones everyone like best. 

There are so many possibilities to try..  I know we only scratched the surface but we started with the Poutine Seasoning, and before we were done, we had tried Sour Cream and Onion, Herb & Garlic Sea Salt, Lemon Pepper San Sel, Red Garlic San Sel, Chili Lime San Sel..   we made a LOT of chips!  

We also did some Sweet Potato Chips with the Maple Bacon Sea Salt - I really wasn't sure what to expect from those but they went over really well with everybody - including 2 family members who aren't fan's of sweet potatoes!  Gotta like that!! 

In the end Poutine and Herb and Garlic Sea Salt were our favorites for the regular chips as well. 

Part-way through we decided to spread some out on the oven roasting pan and try that out for size as well with great success - even the few that we over-cooked didn't taste bad so we'll consider that a win! 


I've heard others try lemon dilly dip, nacho dip, among others..    Which flavors have you tried?  What did you like best?   

Finished off the night with Rosemary Garlic Oven fries and Garlic Aoili with chicken for supper..  

Many potatoes were slaughtered in the pursuit of the Potato chip and oven fry, but we had a great time doing it.   The best part (aside from the actual tasting of the chips was how easy the chipster and oven roasting pan are to clean!)  Easy Peasy!! 

Our Oven Roasting pan is coupled with the Rosemary Garlic Oven Friends and Roasted Garlic Aoilithis month for a $9 savings ~ for just $25 you can have your own french fry attack!  Contact us to order yours.. :)