January 25th, 2011
Epicure's Zippy Cauliflower and Cheese Soup
Pure comfort: creamy, cheesy, flavourful and fast. Ideal for after after-school activities or weekend lunch.Cost Per Serving: 1.94
Prep Time: 10 minutes
Cook Time: 10 minutes Ingredients
- 1 large cauliflower, coarsely chopped
- 1 large onion, diced
- 1 tsp (5 ml) Epicure’s Minced Garlic
- 4 cups (1 L) Epicure’s Chicken Bouillon, prepared
- 2 cups (500 ml) water
- 2 tsp (10 ml) Epicure’s Spanish Seasoning
- Epicure’s Sea Salt, to taste
- Epicure’s Black Pepper, to taste
- 2 Tbsp (30 ml) butter
- 2 Tbsp (30 ml) all-purpose flour
- 2 Tbsp (30 ml) Epicure’s Cheese & Jalapeño Dip Mix
- 1 cup (250 ml) cream
- 1 cup (250 ml) grated low-fat cheddar cheese
Instructions
1. Simmer first 8 ingredients together until tender in Epicure’s large Multi-Purpose Pot. Drain, reserving broth. Set vegetables aside to cool.
2. Melt butter over medium-high heat. Stir in flour and Cheese & Jalapeño Dip Mix, stirring until bubbly.
3. Add reserved broth, stirring continuously. Add cream, stir and bring to a simmer, stirring frequently, until thickened. Add cheddar and stir until melted.
4. Mash cauliflower into small pieces. Add to cheese sauce. Bring soup to a simmer and serve.
Cauliflower is an excellent source of the antioxidant Vitamin C, folate for good digestive health and other organic compounds that assist with detoxification.Per Serving : Calories 250, Fat 20 g (Saturated 12 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 11 g (Fibre 2 g, Sugars 4 g), Protein 8 g. Tips: Make it a Big Batch: Make extra, let cool in family- or individualized-portioned containers, label and freeze for an easy meal later. Simply reheat in Epicure’s Multi-Purpose Pot, or microwave until thoroughly heated.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 1 large cauliflower, coarsely chopped
- 1 large onion, diced
- 1 tsp (5 ml) Epicure’s Minced Garlic
- 4 cups (1 L) Epicure’s Chicken Bouillon, prepared
- 2 cups (500 ml) water
- 2 tsp (10 ml) Epicure’s Spanish Seasoning
- Epicure’s Sea Salt, to taste
- Epicure’s Black Pepper, to taste
- 2 Tbsp (30 ml) butter
- 2 Tbsp (30 ml) all-purpose flour
- 2 Tbsp (30 ml) Epicure’s Cheese & Jalapeño Dip Mix
- 1 cup (250 ml) cream
- 1 cup (250 ml) grated low-fat cheddar cheese
Instructions
1. Simmer first 8 ingredients together until tender in Epicure’s large Multi-Purpose Pot. Drain, reserving broth. Set vegetables aside to cool.2. Melt butter over medium-high heat. Stir in flour and Cheese & Jalapeño Dip Mix, stirring until bubbly.
3. Add reserved broth, stirring continuously. Add cream, stir and bring to a simmer, stirring frequently, until thickened. Add cheddar and stir until melted.
4. Mash cauliflower into small pieces. Add to cheese sauce. Bring soup to a simmer and serve.
Cauliflower is an excellent source of the antioxidant Vitamin C, folate for good digestive health and other organic compounds that assist with detoxification.
Per Serving : Calories 250, Fat 20 g (Saturated 12 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 11 g (Fibre 2 g, Sugars 4 g), Protein 8 g.
Tips: Make it a Big Batch: Make extra, let cool in family- or individualized-portioned containers, label and freeze for an easy meal later. Simply reheat in Epicure’s Multi-Purpose Pot, or microwave until thoroughly heated.The Herb and Garlic Dip Mix is on sale for $5.95 a jar in January. Here are 2 recipes using it. The garlic bread is one of our family favourites.
Garlic Bread
Ingredients
Your favourite loaf, (or buns), butter, Herb and Garlic Dip Mix, and cheese if you like.
Cut the loaf in half and butter both pieces. Sprinkle as much of the Herb and Garlic mix on as you like. Add cheese. Bake in the oven at 325 degrees until the edges of loaf are turning golden brown and cheese is bubbling.
Epicure's Herb & Garlic Mashed Potatoes
Skip the oil and use additional Epicure's Dip Mix to save 60 calories and 7 g of fat (1 g saturated). Leave potato peels on for added fibre.
Cost Per Serving: 0.90
2. Heat milk with Herb & Garlic Dip Mix in a small Epicure's Multi-Purpose Pot.
3. Mash or whip potatoes until lump-free. Add milk mixture and remaining ingredients, stirring until smooth.
Prep Time: 15 minutes
Cook Time: 25 minutes
Cook Time: 25 minutes
Ingredients
- 1 lb (450 g) potatoes, peeled and quartered
- 2/3 cup (160 ml) milk
- 1 Tbsp (15 ml) Epicure’s Herb & Garlic Dip Mix
- 2 Tbsp (30 ml) olive oil
- Epicure’s Sea Salt, to taste
Instructions
1. Boil potatoes until tender.2. Heat milk with Herb & Garlic Dip Mix in a small Epicure's Multi-Purpose Pot.
3. Mash or whip potatoes until lump-free. Add milk mixture and remaining ingredients, stirring until smooth.
Per Serving : Calories 170, Fat 8 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 23 g (Fibre 2 g, Sugars 1 g), Protein 4 g.
Tips: Flavour Changer: Instead of Epicure's Herb & Garlic Dip Mix, try Epicure's Classic Vinaigrette. 
Low-sodium
This recipe is taken from the Epicure Selections website. You can find many more there for all of the products that they have.
April 1 2011
April 1 2011
Epicure's Roasted Red Pepper Spread
Cost Per Serving: 0.48
Prep Time: 10 minutes
Ingredients
- 1 cup (250 ml) soft cream cheese
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 tsp (5 ml) Epicure's Roasted Garlic
- 1 Tbsp (15 ml) Epicure's Roasted Red Pepper Dip Mix
- Epicure's Black Pepper, coarsely ground, to taste
Instructions
1. Blend all ingredients together. Spoon into serving dish or hollowed-out bell pepper, cover and chill.Per Serving (2 Tbsp (30 ml)) : Calories 80, Fat 8 g (Saturated 5 g, Trans 0 g), Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 2 g.
Tips: Serving Suggestion: Serve with crackers or baked pita wedges, or spread on toasted rounds of French bread and bake for 5 minutes at 350º F (175º C).