Catalogue Recipes – January 2013 - My Epicure
Catalogue Recipes – January 2013 - My Epicure
Catalogue Recipes – January 2013 - My Epicure
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<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Page 6 <strong>–</strong> GARLIC BREAD<br />
MAKES: 4 SERVINGS PREP TIME: 10 MIN COOK TIME: 10 MIN<br />
Ingredients<br />
• 4 slices Italian bread, thickly sliced<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>’s Herb & Garlic Dip Mix<br />
• Olive oil, to taste<br />
• ¼ cup (60 ml) grated Parmesan cheese<br />
Pairs perfectly with a salad, soup, or bowl of saucy pasta.<br />
Instructions<br />
1. Preheat oven to 400° F (205° C).<br />
2. Place bread on <strong>Epicure</strong>’s Crisper or <strong>Epicure</strong>’s Baking Sheet lined with <strong>Epicure</strong>’s Silicone Baking<br />
Mat. Sprinkle each with Herb & Garlic Dip Mix and drizzle with a little olive oil. Top with a layer<br />
of Parmesan.<br />
3. Bake for 10 minutes, or until cheese is melted and bread is lightly golden.<br />
Per Serving: Calories 140, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 210 mg,<br />
Carbohydrate 15 g (Fibre 1 g, Sugars 1 g), Protein 5 g<br />
TIP: This recipe also works well with <strong>Epicure</strong>’s Foundation product: Sun‐Dried Tomato & Herb Dip Mix.<br />
Page 6 <strong>–</strong> RUSTICO PASTA SAUCE<br />
MAKES: 4‐6 SERVINGS PREP TIME: 5 MIN COOK TIME: 20 MIN<br />
Ingredients<br />
• 1<strong>–</strong>14 oz (398 ml) can diced tomatoes<br />
• 1<strong>–</strong>14 oz (398 ml) can crushed tomatoes<br />
• 3 Tbsp (45 ml) <strong>Epicure</strong>’s Rustico Sauce Mix<br />
• Grated Parmesan cheese, to taste<br />
Instructions<br />
1. Combine all ingredients in <strong>Epicure</strong>’s Multi‐Purpose Pot. Simmer for 20 minutes.<br />
2. Serve tossed with hot pasta and Parmesan.<br />
Per Serving: Calories 60, Fat 0.4g (Saturated 0.1 g Trans 0 g), Cholesterol 0 mg, Sodium 380 mg,<br />
Carbohydrate 14 g (Fibre 3 g, Sugars 4 g), Protein 3 g<br />
Page 10 <strong>–</strong> ROSEMARY GARLIC OVEN FRIES<br />
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp<br />
(15 ml) each <strong>Epicure</strong>'s Seasoning for Rosemary Garlic Oven Fries and oil, tossing to coat.<br />
Place potatoes in a single layer on <strong>Epicure</strong>'s Crisper. Bake for 35‐40 minutes.<br />
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Page 10 <strong>–</strong> PIZZA OVEN FRIES<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp<br />
(15 ml) each <strong>Epicure</strong>'s Seasoning for Pizza Oven Fries and oil, tossing to coat.<br />
Place potatoes in a single layer on <strong>Epicure</strong>'s Crisper. Bake for 35‐40 minutes.<br />
Page 10 <strong>–</strong> CAJUN OVEN FRIES<br />
Preheat oven to 375° F (190° C). Cut 4 medium potatoes into 8 ‐ 10 wedges. Place in a bowl with 1 Tbsp<br />
(15 ml) each <strong>Epicure</strong>'s Seasoning for Cajun Oven Fries and oil, tossing to coat.<br />
Place potatoes in a single layer on <strong>Epicure</strong>'s Crisper. Bake for 35‐40 minutes.<br />
Page 12 <strong>–</strong> MANGO CURRY DIP<br />
Makes 2 cups (500 ml)<br />
• 3 Tbsp (45 ml) <strong>Epicure</strong>’s Seasoning for Mango Curry Dip<br />
• 1 cup (250 ml) low‐fat sour cream<br />
• 1 cup (250 ml) low‐fat mayonnaise<br />
• Juice of half a lemon<br />
Mix all ingredients. Let stand 1.2 hour before serving. Delicious with banana chips, raw vegetables and<br />
crackers.<br />
Page 12 <strong>–</strong> CITRUS CHIPOTLE KETCHUP<br />
Mix 1 Tbsp (15 ml) <strong>Epicure</strong>'s Seasoning for Citrus Chipotle Ketchup with 1/2 cup (125 ml) ketchup and 1<br />
Tbsp (15 ml) orange juice. Delicious with oven‐baked fries, grilled meats or as a dipping sauce.<br />
Page 12 <strong>–</strong> ROASTED GARLIC AIOLI<br />
Whisk together 1 Tbsp (is ml) each water, lemon juice and olive oil. Stir in 1 Tbsp (15ml) <strong>Epicure</strong>'s<br />
seasoning for Roasted Garlic Aioli then whisk in 1 cup (250 ml) low‐fat mayonnaise. Let stand 30<br />
minutes. Serve as a dip for grilled and steamed vegetables; add a dollop to fish and seafood stews.<br />
Page 16 <strong>–</strong> LEMON DILLY CHICKEN<br />
<strong>Epicure</strong>’s Lemon Dilly is a great way to add a ton of flavour without the salt!<br />
• Makes 6 servings<br />
• Cost Per Serving: 1.58<br />
• Prep Time: 5 ‐ 10 minutes<br />
• Cook Time: 20 minutes<br />
Ingredients<br />
• 2 Tbsp (30 ml) olive oil<br />
• 6 boneless, skinless chicken breasts<br />
2
• 1 cup (250 ml) prepared <strong>Epicure</strong>'s Chicken Bouillon<br />
• 1 Tbsp (15 ml) lemon juice<br />
• 1 tsp (5 ml) <strong>Epicure</strong>'s Lemon Dilly Dip Mix<br />
• <strong>Epicure</strong>'s Sea Salt, to taste<br />
• <strong>Epicure</strong>'s Black Pepper, to taste<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s 3 Onion Dip Mix<br />
Instructions<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
1. Heat oil in <strong>Epicure</strong>'s Eclipse® Coated Professional Frying Pan. Cook chicken over medium heat 3<br />
minutes per side, or until golden brown.<br />
2. Whisk together Chicken Bouillon, lemon juice, and Lemon Dilly Dip Mix.<br />
3. Pour over chicken. Heat to boiling, then immediately reduce heat to a simmer and cook for 10<strong>–</strong><br />
15 minutes, or until thickest part of chicken is no longer pink.<br />
4. Transfer chicken to a serving plate. Bring sauce back to a boil for 2 minutes, or until reduced by<br />
half. Season to taste with Sea Salt and Black Pepper. Add 3 Onion Dip Mix and pour over<br />
chicken.<br />
Per Serving : Calories 190, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 140 mg,<br />
Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 28 g.<br />
Page 16 <strong>–</strong> STUFFED BAKED TOMATOES<br />
The sweetness of these tomatoes is balanced with pungent garlic, walnuts and spice. Serve hot or make<br />
ahead and serve at room temperature.<br />
• Makes 12 servings<br />
• Cost Per Serving: 0.44<br />
• Prep Time: 20 minutes<br />
• Cook Time: 25 minutes<br />
Ingredients<br />
• 6 Roma tomatoes, cut in half lengthwise<br />
• 4 Tbsp (60 ml) olive oil, divided<br />
• 2 Tbsp (30 ml) walnut crumbs<br />
• 2‐3 garlic cloves crushed<br />
• 1/2 cup (125 ml) soft breadcrumbs<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>’s Sun‐dried Tomato & Herb Dip Mix<br />
• 1/2 tsp (2.5 ml) <strong>Epicure</strong>’s Allspice (ground)<br />
Instructions<br />
1. Preheat oven to 350° F (175° C).<br />
2. Scoop out flesh from tomato halves into a bowl and reserve.<br />
3. Warm 2 Tbsp (30 ml) oil in <strong>Epicure</strong>’s Eclipse® Coated Professional Frying Pan. Add walnuts and<br />
cook gently until golden, ensuring the oil or the nuts do not get scorched.<br />
4. Stir in remaining ingredients and cook until breadcrumbs start to brown.<br />
5. Stir in reserved tomato pulp, mashing with a fork to break it down a little.<br />
6. Arrange tomato halves in a baking dish. Fill with breadcrumb mixture. Drizzle with remaining oil<br />
and bake for 25 minutes.<br />
7. Serve at room temperature straight from baking dish.<br />
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<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Per Serving : Calories 60, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 30 mg,<br />
Carbohydrate 3 g (Fibre 1 g, Sugars 1 g), Protein 1 g.<br />
Tips: Chef Tip: Sprinkle tops of tomatoes with a little grated Parmesan cheese before baking.<br />
Page 16 <strong>–</strong> HERB & GARLIC TOMATOES WITH GREEN BEANS<br />
Make this flavourful side dish in minutes. No added oil or fat!<br />
• Makes 2‐3 servings<br />
• Cost Per Serving: 0.70<br />
• Prep Time: 5 minutes<br />
• Cook Time: 5 ‐ 8 minutes<br />
Ingredients<br />
• 1 cup (250 ml) sliced sweet potatoes<br />
• 1 cup (250 ml) sliced potato<br />
• 1 cup (250 ml) green beans<br />
• 1 tsp (5 ml) <strong>Epicure</strong>’s Herb & Garlic Dip Mix<br />
Instructions<br />
1. Toss vegetables with Herb & Garlic Dip Mix and place in <strong>Epicure</strong>’s Rectangular Silicone Steamer.<br />
2. Cover and microwave on high for 6 minutes.<br />
Per Serving : Calories 110, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 45 mg,<br />
Carbohydrate 25 g (Fibre 4 g, Sugars 3 g), Protein 3 g.]<br />
Page 20 <strong>–</strong> MARINARA PIZZA<br />
Prep Time: 10 minutes<br />
Cook Time: 10 minutes<br />
Makes: 8 servings<br />
Ingredients<br />
1 recipe <strong>Epicure</strong>’s Pizza Dough or 1 lb. store‐bought pizza dough<br />
1 cup (250 ml) prepared <strong>Epicure</strong>’s Marinara Sauce<br />
¼ cup (60 ml) grated Parmesan cheese<br />
½ cup (125 ml) black olives, pitted and coarsely chopped<br />
6<strong>–</strong>8 anchovies <strong>–</strong> optional<br />
<strong>Epicure</strong>’s Pizza Seasoning, to taste<br />
<strong>Epicure</strong>’s Sea Salt, to taste<br />
<strong>Epicure</strong>’s Garlic Pepper, to taste<br />
Instructions<br />
1. Preheat oven to 450 °F (230 °C).<br />
2. Divide dough into 4 portions. Flatten each portion into a thin round, then place on <strong>Epicure</strong>’s<br />
Baking Sheet lined with parchment paper or <strong>Epicure</strong>’s Crisper Pan. You may have to bake pizza<br />
in batches.<br />
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<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
3. Spoon Marinara Sauce over dough and spread to edges. Sprinkle with Parmesan, then olives.<br />
Add anchovies, if using, then sprinkle with Pizza Seasoning, Sea Salt, and Pepper.<br />
4. Bake until edges are crispy and cheese has melted, 8<strong>–</strong>10 minutes.<br />
Per Serving: Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 200 mg,<br />
Carbohydrate 26 g (Fibre 2 g, Sugars 1 g), Protein 5 g<br />
Page 22 <strong>–</strong> EASY PASTA PRIMAVERA<br />
• Makes 4 servings<br />
• Cost Per Serving: 1.08<br />
Ingredients<br />
• 1 lb (450 g) tagliatelli or linguine pasta<br />
• 1 Tbsp (15 ml) olive oil<br />
• 2 cups (500 ml) frozen mixed vegetables<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s Pasta Seasoning<br />
• <strong>Epicure</strong>'s Sea Salt, to taste<br />
• <strong>Epicure</strong>'s Black Pepper, to taste<br />
• 3 Tbsp (45 ml) butter<br />
Instructions<br />
1. In <strong>Epicure</strong>'s Pasta Pot, cook pasta according to package directions.<br />
2. Once pasta is approximately halfway done, heat a large <strong>Epicure</strong>'s Eclipse® Coated Professional<br />
Frying Pan on medium‐high heat; add olive oil and frozen vegetables.<br />
3. Sprinkle vegetables with Pasta Seasoning, Sea Salt and Pepper. Saute until vegetables are<br />
tender‐crisp.<br />
4. Drain cooked pasta, reserving about 1/4 cup (60 ml) pasta water. Stir pasta, butter and reserved<br />
water with vegetables in frying pan until pasta is well coated. Serve immediately.<br />
For a lower fat version, reduce the amount of butter.<br />
Per Serving : Calories 580, Fat 14 g (Saturated 6 g, Trans 0 g), Cholesterol 25 mg, Sodium 110 mg,<br />
Carbohydrate 98 g (Fibre 8 g, Sugars 5 g), Protein 19 g.<br />
Tips: Try this with any combination of lightly sauteed fresh vegetables.<br />
Page 24 <strong>–</strong> MANGO COCONUT CURRY<br />
Make this restaurant favourite at home in all its coconutty glory!<br />
• Makes 4 servings<br />
• Cost Per Serving: 2.76<br />
• Prep Time: 5 ‐ 10 minutes<br />
• Cook Time: 10 ‐ 15 minutes<br />
Ingredients<br />
• 3 Tbsp (45 ml) butter<br />
• 1 large onion, diced<br />
• 3 garlic cloves, crushed<br />
• 2 Tbsp (30 ml) <strong>Epicure</strong>'s Madras Curry<br />
5
• 1 tsp (5 ml) Ginger (ground)<br />
• 3 Tbsp (45 ml) flour<br />
• 2 cups (500 ml) prepared <strong>Epicure</strong>'s Vegetable Bouillon<br />
• 1 <strong>Epicure</strong>'s Star Anise <strong>–</strong> optional<br />
• 1 — 19 oz (540 ml) can light coconut milk<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s Red Pepper Jelly<br />
• 2 mangoes, peeled and sliced<br />
• 1/4 cup (60 ml) chopped fresh cilantro<br />
Instructions<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
1. Heat butter over medium‐high heat. Add onion and garlic. Sprinkle with Madras Curry and<br />
Ginger and sauté until onions are softened.<br />
2. Sprinkle with flour and cook for 2 minutes. Add Vegetable Bouillon and Star Anise, if desired. Stir<br />
until mixture comes to a boil.<br />
3. When sauce is slightly thickened, add coconut milk and Red Pepper Jelly, stirring until smooth.<br />
4. Add mango and cilantro. Bring to a simmer and serve.<br />
Just 1/2 tsp (2.5 ml) <strong>Epicure</strong>'s Madras Curry contains more antioxidants than 1 cup (250 ml) of spinach.<br />
Per Serving : Calories 230, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 115 mg,<br />
Carbohydrate 36 g (Fibre 5 g, Sugars 22 g), Protein 3 g.<br />
Tips: Preparation Tip: Use peaches instead of mangoes.<br />
Serving Suggestion: Serve with grilled pork and steamed veggies.<br />
Page 25 <strong>–</strong> EASY VEGETARIAN LASAGNA<br />
Welcome dinner guests with this deliciously easy, veggie‐friendly lasagna.<br />
• Makes 16 servings<br />
• Cost Per Serving: 2.59<br />
• Prep Time: 15 ‐ 20 minutes<br />
• Cook Time: 45 minutes<br />
Ingredients<br />
• 4 large eggs, beaten<br />
• 4 cups (1 L) low‐fat ricotta or cottage cheese<br />
• 2/3 cup (160 ml) grated Parmesan cheese<br />
• 2 tsp (10 ml) <strong>Epicure</strong>'s Pizza Seasoning<br />
• 6 cups (1.5 L) prepared <strong>Epicure</strong>'s Marinara Sauce (find recipe online)<br />
• 2 cups (500 ml) water<br />
• 24 pre‐cooked, oven‐ready lasagna noodles<br />
• 4 cups (1 L) grated, partly‐skimmed mozzarella cheese<br />
Instructions<br />
1. Preheat oven to 350° F (175° C).<br />
2. Combine eggs, ricotta or cottage cheese, Parmesan and Pizza Seasoning in a large mixing bowl.<br />
Set aside.<br />
3. In another bowl, mix Marinara Sauce with water <strong>–</strong> thinning sauce ensures proper re‐hydration of<br />
pre‐cooked noodles during cooking.<br />
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<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
4. Lightly grease 2 <strong>–</strong> 9" x 13" (23 x 33 cm) baking dishes and spread 1/2 cup (125 ml) sauce in the<br />
bottom of each. Layer with 3 lasagna noodles.<br />
5. Top with 3/4 cup (180 ml) sauce and 1/3 ricotta cheese mixture. Repeat with two more layers of<br />
noodles, sauce and cheese mixture.<br />
6. Add a final layer of noodles and sauce and top with mozzarella.<br />
7. Bake, covered, for 40 minutes, or until mozzarella is melted and sauce is bubbling. Uncover and<br />
bake an additional 5 minutes, or until mozzarella is lightly browned.<br />
8. Let rest on counter 5 minutes before slicing and serving.<br />
Try whole‐grain noodles for added fill‐you‐up‐fast fibre.<br />
Per Serving : Calories 290, Fat 8 g (Saturated 4 g, Trans 0 g), Cholesterol 95 mg, Sodium 490 mg,<br />
Carbohydrate 34 g (Fibre 3 g, Sugars 5 g), Protein 20 g.<br />
Tips: Serving Suggestion: Serve with <strong>Epicure</strong>'s Light Caesar Salad (find recipe online).<br />
Time‐saving Tip: Make two and freeze one <strong>–</strong> a ready‐made meal any time.<br />
Meat‐lover’s Lasagna: Simply prepare <strong>Epicure</strong>'s Bolognese Sauce, layer with bell peppers and top with<br />
partly skimmed mozzarella cheese.<br />
Page 26 <strong>–</strong> RATATOUILLE PIZZA<br />
Look for low‐fat cheese that has a milk fat percentage (M.F.%) of less than 20%. A great way to reduce<br />
intake of artery‐clogging saturated fat.<br />
• Makes 4 servings<br />
• Cost Per Serving: 2.25<br />
• Prep Time: 5 minutes<br />
• Cook Time: 15 minutes<br />
Ingredients<br />
• 1 — 12” (30 cm) thin whole‐wheat pizza shell<br />
• 1/4 cup (60 ml) prepared <strong>Epicure</strong>'s Marinara Sauce<br />
• 2 servings prepared <strong>Epicure</strong>’s Ratatouille (find recipe online)<br />
• 1/4 cup (60 ml) partly‐skimmed mozzarella cheese<br />
Instructions <strong>–</strong> In the Oven:<br />
1. Preheat oven to 450° F (230° C).<br />
2. Place pizza shell on <strong>Epicure</strong>’s Perforated Pizza Pan. Top with Marinara Sauce, Ratatouille and<br />
sprinkle with mozzarella. Bake for approximately 15 minutes until crust is golden and cheese is<br />
melted.<br />
Instructions <strong>–</strong> On the Grill:<br />
1. Preheat barbecue to medium‐high.<br />
2. Grill pizza on <strong>Epicure</strong>’s Perforated Pizza Pan for 3‐5 minutes, until warm and cheese is melted.<br />
Per Serving : Calories 270, Fat 7 g (Saturated 2 g, Trans 0 g), Cholesterol 5 mg, Sodium 400 mg,<br />
Carbohydrate 40 g (Fibre 4 g, Sugars 6 g), Protein 11 g.<br />
Tips: Serving Suggestion: Serve with seasonal greens and <strong>Epicure</strong>'s Dressing.<br />
7
Page 28 <strong>–</strong> ITALIAN BEAN AND PASTA SOUP<br />
• Makes 6 servings<br />
• Cost Per Serving: 0.77<br />
Ingredients<br />
• 2 cups (500 ml) tomato sauce<br />
• 4 cups (1 L) prepared <strong>Epicure</strong>'s Bouillon, your choice<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s Balsamic Vinaigrette Seasoning<br />
• 1—19 oz (540 ml) can white beans, drained and rinsed<br />
• 1/2 cup (125 ml) elbow macaroni or other pasta<br />
• <strong>Epicure</strong>'s Sea Salt, to taste<br />
• <strong>Epicure</strong>'s Black Pepper, to taste<br />
• Grated Parmesan cheese — optional<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Instructions<br />
1. Combine first 5 ingredients in a large <strong>Epicure</strong>'s Multi‐Purpose Pot and bring to a boil. Reduce<br />
heat, cover and simmer slowly for 20 minutes, stirring frequently.<br />
2. Season with Sea Salt and Pepper.<br />
Per Serving : Calories 150, Fat 1 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 190 mg,<br />
Carbohydrate 28 g (Fibre 6 g, Sugars 5 g), Protein 8 g.<br />
Tips: Serving Suggestion: Serve in large bowls and top with Parmesan.<br />
Page 29 <strong>–</strong> EASY MUSHROOM SAUCE<br />
Add ¹/₂ cup (125 ml) sautéed sliced mushrooms to one cup of prepared Gravy.<br />
Page 29 <strong>–</strong> 4 PEPPERCORN SAUCE<br />
Add 2 tsp (10 ml) coarsely ground <strong>Epicure</strong>’s 4 Pepper Blend to one cup of prepared Gravy.<br />
Page 29 <strong>–</strong> ONION GRAVY<br />
Add 1 Tbsp (15 ml) <strong>Epicure</strong>’s French Onion Dip Mix to one cup of prepared Gravy.<br />
Page 30 <strong>–</strong> FOCACCIA BREAD<br />
• Makes 1 loaf (8 slices)<br />
• Cost Per Serving: 0.74<br />
• Prep Time: 10 minutes<br />
• Cook Time: 20 ‐ 25 minutes<br />
Ingredients<br />
• 1 Tbsp (15 ml) sugar<br />
• 1 cup (250 ml) warm water<br />
• 2 packets active dry yeast<br />
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• 1/4 cup (60 ml) <strong>Epicure</strong>'s Focaccia Bread Spices<br />
• 1/3 cup (80 ml) olive oil<br />
• 3/4 cup (180 ml) hot water<br />
• 2 tsp (10 ml) salt<br />
• 4 cups (1 L) flour<br />
• Cornmeal<br />
• <strong>Epicure</strong>'s Sea Salt, to taste<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Instructions<br />
1. Dissolve sugar in warm water and stir in yeast. Let sit 5 minutes.<br />
2. Soften Focaccia Bread Spices in olive oil and hot water. Cool to lukewarm, then add salt and<br />
Spices mixture.<br />
3. Stir in flour, one cup at a time.<br />
4. Knead dough on a floured surface until smooth (4 minutes). Let sit 5 minutes.<br />
5. Brush <strong>Epicure</strong>’s Baking Sheet with olive oil and sprinkle with cornmeal. Roll dough onto Sheet.<br />
Brush with olive oil and let rise 40 minutes.<br />
6. Preheat oven to 425° F (215° C).<br />
7. Add a drizzle of olive oil and sprinkle with Focaccia Bread Spices and Sea Salt. Bake for 20<strong>–</strong>25<br />
minutes, until golden.<br />
Per Serving : Calories 330, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 590 mg,<br />
Carbohydrate 53 g (Fibre 3 g, Sugars 2 g), Protein 8 g.<br />
Page 30 <strong>–</strong> ZESTY MARINATED OLIVES<br />
Ingredients<br />
• Zest of 1 orange<br />
• Zest of 1 lemon<br />
• 1 cup (250 ml) olive oil<br />
• 2 Tbsp (30 ml) <strong>Epicure</strong>’s Pesto Herb Mix<br />
• 3 cups (750 ml) brined green Spanish olives<br />
• 1 tsp (5 ml) <strong>Epicure</strong>’s Crushed Chilies<br />
• 2 bay leaves<br />
Instructions<br />
1. Using <strong>Epicure</strong>’s Ceramic Y‐Peeler, remove wide strips of zest from orange and lemon. Coarsely<br />
chop.<br />
2. Heat oil in <strong>Epicure</strong>’s small Eclipse® Coated Professional Frying Pan. Remove from heat and add<br />
citrus zest and Pesto Herb Mix. Cool to room temperature.<br />
3. Spoon olives into a large glass jar. Sprinkle with Crushed Chilies, then pour oil mixture overtop.<br />
4. Slide bay leaves down side of jar. Tightly seal and store in refrigerator for up to 2 weeks.<br />
Tip: Try with Foccacia Bread Spices instead of Pesto Herb Mix.<br />
Per Serving (2 Tbsp (30 ml): Calories 20, Fat 2 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 350<br />
mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 0 g<br />
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Page 30 <strong>–</strong> BRUSCHETTA<br />
• Makes 2 cups (500 ml)<br />
• Cost Per Serving: 0.18<br />
• Prep Time: 10 minutes<br />
Ingredients<br />
• 2 cups (500 ml) diced tomato<br />
• 1 Tbsp (15 ml) olive oil<br />
• 3 Tbsp (45 ml) <strong>Epicure</strong>'s Bruschetta Herbs<br />
• <strong>Epicure</strong>'s Sea Salt, to taste<br />
• <strong>Epicure</strong>'s Black Pepper, to taste<br />
Instructions<br />
1. Combine all ingredients.<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Per Serving (2 Tbsp (30 ml)) : Calories 20, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0<br />
mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 0 g.<br />
Tips: Serving Suggestion: Serve on top of toasted French bread slices.<br />
Page 34 <strong>–</strong> MAC & CHEESE<br />
Fast and less mess! Only one pot to clean and ready in 9 minutes!<br />
• Makes 4 servings<br />
• Cost Per Serving: 0.81<br />
• Prep Time: 2 minutes<br />
• Cook Time: 9 minutes<br />
Ingredients<br />
• 1 1/4 cups (310 ml) bite‐sized pasta ‐ any kind<br />
• 2 Tbsp (30 ml) milk<br />
• 1/3 cup (80 ml) <strong>Epicure</strong>'s Seasoning for Mac & Cheese<br />
• 2 Tbsp (30 ml) butter <strong>–</strong> optional<br />
Instructions<br />
1. Cook pasta according to package directions in <strong>Epicure</strong>'s Multi‐Purpose Pot. Drain and return to<br />
pot.<br />
2. Stir in milk, Seasoning for Mac & Cheese and butter, if desired. Stir to coat.<br />
Per Serving : Calories 130, Fat 1 g (Saturated 0 g, Trans 0 g), Cholesterol 5 mg, Sodium 250 mg,<br />
Carbohydrate 24 g (Fibre 1 g, Sugars 5 g), Protein 6 g.<br />
Page 36 <strong>–</strong> PULLED PORK BAKED POTATO<br />
A great way to use up Pulled Pork leftovers to create something new. Simply top a baked potato with<br />
<strong>Epicure</strong>’s delicious Pulled Pork and serve.<br />
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Page 46 <strong>–</strong> COCOA TIRAMISU<br />
Prep Time: 20 minutes<br />
Makes: 10<strong>–</strong>12 servings<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Use <strong>Epicure</strong>’s French Press to make coffee. Use full‐flavoured beans and add extra coffee grounds to<br />
make the coffee strong and gutsy.<br />
Ingredients<br />
6 large egg yolks<br />
¼ cup (60 ml) sugar<br />
16 oz (454 g) mascarpone cheese, divided<br />
2 cups (500 ml) strong coffee, cooled, divided<br />
3 Tbsp (45 ml) orange or coffee flavoured liqueur<br />
1 tsp (5 ml) <strong>Epicure</strong>’s Vanilla Extract<br />
24<strong>–</strong>30 store‐bought lady fingers<br />
½ cup (125 ml) <strong>Epicure</strong>’s Pure Cocoa<br />
Instructions<br />
1. In a large bowl, using an electric mixer, beat egg yolks with sugar until very thick and pale in<br />
colour, about 5 minutes. Add ¼ mascarpone cheese and 1 Tbsp (15 ml) cooled coffee, then beat<br />
until smooth. Beat in remaining cheese just until mixed. Mixture should still be fluffy.<br />
2. In a large pie plate, stir remaining coffee with liqueur and Vanilla Extract. Working with one lady<br />
finger at a time, dip both sides in coffee mixture (don’t let it soak too long or it will fall apart),<br />
then place on bottom of a 9” x 13” (3 L) baking dish. Break cookies, if necessary, to fit and form a<br />
single layer.<br />
3. Spread ½ mascarpone mixture overtop, then arrange another layer of soaked ladyfingers on top.<br />
Cover with remaining mascarpone mixture.<br />
4. Cover dish with a layer of plastic wrap and refrigerate to let flavours blend at least 2 hours or<br />
overnight. Before serving, garnish with sifted Pure Cocoa.<br />
Per Serving: Calories 310, Fat 23 g (Saturated 12 g, Trans 0 g), Cholesterol 230 mg, Sodium 65 mg,<br />
Carbohydrate 20 g (Fibre 2 g, Sugars 10 g), Protein 8 g<br />
Page 46 <strong>–</strong> GLAZED RED PEPPER JELLY MEATBALLS<br />
Makes 24 meatballs; or 1 large meatloaf; or 4 mini meatloaves<br />
Ingredients<br />
2 eggs, beaten<br />
¼ cup (60 ml) <strong>Epicure</strong>'s Seasoning for Meatballs & Meatloaf<br />
¼ cup (60 ml) ketchup<br />
¼ cup (60 ml) breadcrumbs<br />
2 Ibs (1 Kg) ground beef, turkey or chicken<br />
1 jar <strong>Epicure</strong>’s Red Pepper Jelly<br />
Instructions<br />
1. Preheat oven to 375° F (190° C).<br />
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<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
2. Combine ingredients in a large bowl. Wet hands slightly and form 2 Tbsp (30 ml) of mixture into<br />
evenly shaped meatballs. Place on <strong>Epicure</strong>'s Baking Sheet and bake for 20 minutes.<br />
3. Toss meatballs with Red Pepper Jelly to coat. Bake for an additional 10 minutes<br />
Per Serving: Calories 70, Fat 2 g (Saturated 0.5 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 45 mg,<br />
Carbohydrate 6 g (Fibre 0 g, Sugars 4 g), Protein 8 g.<br />
Page 46 <strong>–</strong> EXTRAORDINARY CHEESE DIP<br />
Our most popular hot dip. If ever there was a sure fire crowd‐pleaser, this is it!<br />
• Makes 3 cups (750 ml) or 24 servings<br />
• Cost Per Serving: 0.32<br />
• Prep Time: 10 minutes<br />
• Cook Time: 20 ‐ 30 minutes<br />
Ingredients<br />
• 1 — 8 oz (250 g) pkg spreadable cream cheese<br />
• 1/2 cup (125 ml) grated cheddar cheese<br />
• 1/2 cup (125 ml) grated mozzarella cheese<br />
• 1 cup (250 ml) light mayonnaise<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s Seasoning for Cheese, Chives & Bacon Dip<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s Lemon Dilly Dip Mix<br />
• 1 Tbsp (15 ml) <strong>Epicure</strong>'s 3 Onion Dip Mix<br />
Instructions<br />
1. Preheat oven to 350° F (175° C).<br />
2. Combine all ingredients until well‐blended and spoon into <strong>Epicure</strong>’s Baker.<br />
3. Bake 20<strong>–</strong>30 minutes, or until heated through.<br />
Lighten Up! Try it with light cream cheese and low‐fat cheeses to save 40 calories and 4.5 g fat (2.7 g<br />
saturated) per serving.<br />
Per Serving (2 Tbsp (30 ml)) : Calories 90, Fat 8 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium<br />
135 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 0 g), Protein 2 g.<br />
Tips: Serving Suggestion: Enjoy with crackers, sliced baguette, or scoop out a sourdough loaf to make a<br />
bread bowl.<br />
Page 46 <strong>–</strong> BAKED BRIE & RED PEPPER JELLY<br />
Quick to prepare, impressive to serve, delicious to eat! What more could you ask of an appetizer?<br />
• Makes 6 servings<br />
• Cost Per Serving: 0.98<br />
• Prep Time: 5 ‐ 10 minutes<br />
• Cook Time: 1 ‐ 2 minutes<br />
Ingredients<br />
• 1 — 125 g (4 oz) brie cheese wheel<br />
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• 2 ‐ 3 Tbsp (30 ‐ 45 ml) <strong>Epicure</strong>'s Red Pepper Jelly<br />
Instructions<br />
1. Place brie in <strong>Epicure</strong>'s Mini Baker.<br />
2. Microwave on high for 1 ‐ 1.5 minutes.<br />
3. Top with Red Pepper Jelly.<br />
4. Place on a serving platter and surround with crackers and bread.<br />
<strong>Catalogue</strong> <strong>Recipes</strong> <strong>–</strong> <strong>January</strong> <strong>2013</strong><br />
Per Serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 130 mg,<br />
Carbohydrate 3 g (Fibre 0 g, Sugars 3 g), Protein 4 g.<br />
Page 52 <strong>–</strong> CLASSIC MEATBALLS<br />
Makes 24 meatballs; or 1 large meatloaf; or 4 mini meatloaves<br />
Ingredients<br />
2 eggs, beaten<br />
¼ cup (60 ml) <strong>Epicure</strong>'s Seasoning for Meatballs & Meatloaf<br />
¼ cup (60 ml) ketchup<br />
¼ cup (60 ml) breadcrumbs<br />
2 Ibs (1 Kg) ground beef, turkey or chicken<br />
Instructions<br />
1. Preheat oven to 375° F (190° C).<br />
2. Combine ingredients in a large bowl.<br />
For Meatballs: wet hands slightly and form 2 Tbsp (30 ml) of mixture into evenly shaped meatballs.<br />
Place on <strong>Epicure</strong>'s Baking Sheet and bake for 20 minutes.<br />
For Meatloaf: press firmly into a 9" x 5" (12 cm x 23 cm) loaf pan or 4 <strong>Epicure</strong>'s Silicone Mini Loaf Pans.<br />
Bake 1 ¼ hours for large or 35 minutes for mini meatloaves<br />
Per Serving: Calories 60, Fat 2 g (Saturated 0.5 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 45 mg,<br />
Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 8 g.<br />
Tip: Make Red Pepper Jelly Glazed Meatballs. Simply combine meatballs with 1 jar of <strong>Epicure</strong>’s Red<br />
Pepper Jelly. Toss to coat. Bake for 10 minutes. Serve<br />
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