Green with (Curry) Envy

  One of my favourite things about Epicure is the wide range of Global Cuisine products we offer without gluten, msg and that are sugar and sodium conscious. The Good Food. Real Fast Meal Kits are available in Greek, Thai, Italian, Asian, Mexican and Indian. 

     

Each kit makes an average of 40 meals with vegetarian, dairy-free and gluten free options and all you need to add are fresh vegetables, grains and proteins. Shop and prep your ingredients once a week and have dinner on the table in 20 minutes.

Each kit includes seasonings, chef-and-dietitian designed recipes and tips for dinners that double as lunches or make-ahead meals to freeze so you can cook once and eat twice. 

Buy all 6 Good Food.Real Fast Meal Kits and meal planning is done for the month! Each meal also aligns with our Good Food.Real Results program.

What country will you be visiting tonight for dinner?

It has been a cold and snowy week and we were craving a flavourful  and colourful dinner to beat the winter blues. I grabbed a package of the Thai Green Curry and raided my fridge for fresh produce, soy sauce, a lime and 1 lb of chicken. For a vegetarian option substitute chickpeas or tofu for the protein.

Ingredients:

1 pkg Thai Green Curry Seasoning (3)

1 can (14 oz/398 ml) coconut milk

1 lb (450 g) bite sized pieces of chicken

1 bell pepper, sliced

1 C (250 ml) carrots, thinly sliced

1 C (250 ml) celery, thinly sliced

Juice of half a lime

1 tsp (5 ml) soy sauce, optional

 Mix the package of Curry Seasoning with one can (14oz/398ml) of coconut milk. I use a whisk to get the seasoning blended. You can mix the sauce ahead before preparing your protein and vegetables.

 I like to serve any of our curries on rice and I always prepare it in the Square Steamer. Made of Silicone it is ideal for steaming rice, pasta, quinoa, vegetables and fish in the microwave. For this rice I added 1 cup of rinsed and drained Basmati rice with 2 cups of water and a good pinch of the Lemon Dilly Seasoning. I put the steamer on a plate and microwaved with the lid on for 10 minutes for perfectly fluffy rice with no messy pot to wash.

 To prepare the curry add your seasoning and coconut milk blend to your wok or pan over medium-high heat. Bring to a boil, reduce heat and simmer for 2 minutes.

I use the Epicure Wok and Glass lid that has a hard aluminum body, distributes heat evenly and is oven-safe to 450° F (230° C). It is durable, with a non-stick ceramic coating and is easy to clean and wear resistant. The tempered glass lid is also shatter-resistant.

 One of the great things about making curry or stir-fry is that you can change the ingredients every time and never make the same dish twice. I like to choose a variety of vegetables that vary in colour, texture and flavour.

Once the sauce has been to a boil and simmered, add the chicken and cook for 5-7 minutes. Stir in the vegetables and simmer until they are the desired consistency. Stir in lime juice and soy sauce, if desired, and serve over steamed rice.

 I add sliced green scallions, sliced almonds and a Sriracha drizzle for some heat.

If you love Thai food you will love the Good Thai.Real Fast that includes Includes: Pad Thai Seasoning (Pkg 2), Thai Green Curry (Pkg 3), Thai Red Curry (Pkg 3), Satay Sauce Mix, Gift Box & 5 Recipe Cards.

Message me to order today and take the guesswork and the stress out of meal time!

https://kristenduncan.epicure.com/en/catalogue

Jazzy Jambalaya

 

 Jambalaya (/ˌdʒæmbəˈlaɪ.ə, ˌdʒʌm-/ JAM-bə-LY-ə, JUM-bə-LY-ə) is a Louisiana origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Creole and Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done

  Well that is a mouthful! I love Jambalaya but have always found the lengthy list of ingredients, the preparation and cook time too much to tackle in the evenings when we are all rushing to get to an activity, meeting or finish homework. Epicure Jambalaya Seasoning lets you create this amazing dish in under an hour with only 270 calories per serving.

MAKES: 8 SERVINGS
Ingredients:
1 lb (450 g) boneless, skinless chicken thighs, cubed (I prefer chicken breasts in mine)
1/2 lb (225 g) andouille or Italian sausage, or cured ham, sliced
1 Tbsp (15 ml) oil
1 1/2 C (375 ml) rice
1 can 28 oz (796 ml) diced tomatoes
1 pkg Jambalaya Seasoning 
3 C (750 ml) water
1 lb (450 g) shrimp, optional

Preheat oven to 350° F (175° C).Heat a large pot over medium-high heat and brown chicken and Italian sausage in oil.

 We love to bulk buy our meats from Costco or when they are on sale at the local grocer. Instead of dealing with them twice I like to portion them and cut them up and freeze so they are ready to defrost and go into the slow cooker or the sauce pan.

  Epicure suggests Meal Prep Sundays to make your weeknights easier and to help you stay on track by planning out your menu for the week.  Use some time on the weekend to chop up your produce for salads, stir-frys and omelettes, make your sauces and dips and build some nourish bowls or Make-Your-Own-Soup Jars.  Hard boil some eggs and prepare tuna or salmon salad so you have these ready to make a quick lunch.

 Stir in rice, tomatoes, seasoning, and water. Bring to a boil, stir, cover, and bake in the oven for 35–40 min.

I am not a fan of Teflon and have been switching all of my cookware to ceramic. The new Perfect Pan has a non-stick ceramic coating and is PFOA and PFTE free. It is ideal to use to sear, saute, pan fry and bake and is functional on the stove top and in the oven. A perfect pan to use for our new One-Pot Pasta, Beef Stroganoff or the Cha Cha Chili.

 I am a big of shrimp in my Jambalaya so I add 1 pound of shrimp during the last 5 minutes of cooking.

This dish had the perfect amount of seasoning and was a big hit with two teenage girls. They added a dollop of sour cream, lime juice, some sliced scallions and fresh cilantro to theirs. With this recipe yielding 8 servings we had enough for school lunches and leftover dinners and it tasted even better the next day!

Looking for some other quick meal ideas? Try our Cha Chili, Thai Curries, Pad Thai, Mac & Cheese or Alfredo. Shop the link below and message me to order.

All Epicure products are Canadian Made, Gluten and Nut Free and sodium and sugar conscious, 

Eat Clean, Eat Healthy, Eat Epicure!

https://kristenduncan.epicure.com/en/catalogue

Perfect Pakoras

  As a family we enjoy trying all types of International cuisines and Indian food has become one of our favourites.  With the snow on the ground and two teenagers busy with homework and extracurricular activities, it is rare that we get out together to restaurants. We also enjoy the odd nights when we are all at home together and pajamas are the favourite choice of evening wear.  Ordering in is an option except we usually have about an hour wait for dinner and by the time we add tax and delivery to the meal the costs defeat the cravings.

  The Divas are usually hungry after school and are often looking for a quick and healthy snack to have before dinner. The Epicure Pakoras make for great grab-and-eat for the girls, as well as appetizers for drop in guests or a great addition to butter chicken and basmati rice for dinner. 

 Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a traditionally a fried snack. Originally from the Indian subcontinent, it is a popular snack across the Indian subcontinent, especially in Pakistan, India, Bangladesh and Nepal. 

  The Epicure Pakora Mix makes a fantastic fried or baked version of these popular morsels in minutes with minimal preparation and just a few fresh ingredients. Each Pakora is only 180 calories and $0.40 a serving.

Ingredients:

1 pkg Pakora Mix (Pkg of 3)

1/2 C (125 ml) hot water

2 Tbsp (30 ml) lemon juice

3 C (750 ml) sliced onion, grated carrot or zucchini, or chopped spinach or cauliflower, your choice

3 Tbsp (45 ml) oil

Pakoras are traditionally served with chutney. Epicure's Chia Chutney is easy to make and bursting with flavour. 

Made with chia, onion, garlic, ginger, turmeric & organic cane sugar. To make a tomato chutney simply swap the mango for canned or fresh diced tomatoes.

Combine 2 cups of fresh or frozen mango, 2 tablespoons of Chia Chutney and 2 tablespoons of fresh lime juice. Microwave on high, uncovered 3-4 minutes.

The Epicure Citrus Press is one of my favourite kitchen accessories. 
It is Dual-sided and made of strong diecast aluminum.
  It strains seeds & pulp for no mess and gets the juice out every drop from lemons & limes.
The girls find this very easy to operate and use it when making guacamole and lemonade or when putting citrus on baked fish. 

Silicone Cookware has been a game changer in this house. It helps me cook faster and easier and is multipurpose and functional for healthy meals in minutes. These steamers are great for small spaces, and they are the oven and microwave-friendly equivalents of pots and pans.

I used to be hesitant about microwave cooking until I tried the Epicure steamers. Now we use them daily for rice, quinoa, pasta, vegetables, fish, lasanga and even brownies! Fast and so easy to clean!

Once the Chia mixture is done cooking mash and chill to set for at least 15 minutes and store in refrigerator.

To make the Pakoras add the mix to a large mixing bowl.

Stir in the water and lemon juice until combined and let stand 5 minutes and then fold in mixed veggies.

 One of the great things about making Pakoras is that you can use whatever vegetables you have in the fridge. I have previously used celery, carrots, zucchini, cauliflower, broccoli and peppers. In this version I added grated carrots,diced onion and slivered spinach for colour.

For Baked Pakoras preheat oven to 375° F (190 °C). Lightly brush a Perfect Portion Muffin Pan with oil. Spoon a heaping tablespoon of batter into each muffin cup and bake for 12–15 minutes. If you want a crispier version preheat Fry Pan over medium heat and add oil. Using a tablespoon, drop batter into pan. Cook until golden on both sides, approximately 5–7 minutes.

I let my Pakoras cool for a few minutes and then loosen the edges with a butter knife.

Turn the muffin pan over and each Pakora pops out. I like to serve them with lime wedges, fresh cilantro and a spoonful of the amazing mango chia chutney.

If you get a craving for Indian food be sure to give these a try. Fast, healthy and delicious!

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Thai'd Up

 The long and cold days are upon us as well the busy schedules for everyone in the house. Trying to make a fast and tasty meal used to be a challenge until I found Epicure. 
Pad Thai is a favourite in our house but trying to find a version that is not too spicy for the Divas has always been a challenge. Also, at an average of $14 an order plus tax and delivery it doesn't make for very economical dinner.
  Luckily I found this gluten free version that isn't spicy that the girls love. You can use chicken, shrimp, chickpeas or tofu and by substituting different vegetables and proteins you can make a different version every time.
  Rice noodles, veggies, water, soy sauce and a protein are all you need to make this fantastic dish in minutes.

Ingredients
________________________________________
MAKES: 4 SERVINGS
• 1 pkg Pad Thai Seasoning (3)
• 3/4 C (180 ml) hot water
• 2 Tbsp (30 ml) soy sauce
• 1 Tbsp (15 ml) oil
• 1/2 lb (225 g) bite-sized pieces of boneless, skinless chicken breast, or shrimp, or tofu
• 2 C (500 ml) red bell pepper, sliced
• 2 eggs, beaten
• 4 C (1 L) cooked rice noodles
• Garnish:
• 1 lime, juiced
• 2 C (500 ml) bean sprouts
• 2 Tbsp (30 ml) chopped, roasted peanuts, optional
• Sriracha Sauce, prepared, optional

Stir seasoning with hot water and soy sauce, set aside.

I like to use a mix of vegetables and this dish is a great way to use up what's in your fridge. The girls love broccoli and grated carrots and I love peppers and mushrooms.Baby bok choy is a favourite with the adults when we are entertaining.

Heat the oil in a Wok & Glass Lid over medium-high heat and stir-fry the chicken or shrimp with your vegetables for 5 minutes until fork tender. Add the eggs and stir-fry for 2 more minutes.

Add noodles and prepared sauce, tossing to heat through.

Garnish with peanuts and Sriracha Sauce, if desired.

Serve in individual bowls, and top with lime juice and bean sprouts. We also like to add chopped cilantro and green onions to ours.

One package serves 4 with only 370 calories and 8 grams of fat per serving.

Message me to order your Pad Thai or try our Thai Red Curry or Thai Green Curry!

Chop Chop!

Greetings Everyone!

  It has been a long time but the Duncan Divas and I are back and looking forward to sharing our new favourite recipes with you. Unfortunately a few surgeries interrupted my life the last three years. Now with my bionic knee and ankle I am right back in my happy place, the kitchen.

  In my recovery time I still managed to get in the kitchen and create some great meals. I have been a long time user of Epicure products and became an Independent Consultant so I could share my love of the products and help to inspire clean and healthy eating. Since all of the products are gluten, nut and MSG free as well as sodium and sugar conscious I can feel better about what I am feeding my family and myself.

  With one Diva now in high school and the other in a rep sport, our weeknights are fast and frantic so the slow cooker is a staple in the kitchen these days. We enjoy the ease of takeout but not all of the hidden ingredients or the cost. A craving for Asian led me to a recipe on the Epicure website for Slow Cooker Asian Chop Suey. I made a few adjustments in terms of seasoning just to spice it up a bit.

  A bag of coleslaw mix, some fresh produce, ground beef and seasonings were all that were needed to assemble this dish in a short time. The slow cooker did the work and we came home to amazing aromas and an incredible dinner.

Ingredients:

• 2 lbs (900 g) lean ground beef, chicken, or pork, your choice
• 2 C (500 ml) coleslaw mix
• 1 C (250 ml) bell peppers, sliced
• 1 C (250 ml) mushrooms, quartered
• 1 C (250 ml) celery, cubed
• 1/2 C ( 125 ml) Miso & Ginger Dressing, prepared
• 2-3 Tbsp (30-45 ml) Asian Stir-Fry Seasoning
• 1 C Pho Broth Mix, prepared

The Asian Seasonings from Epicure are among my favourites in the pantry. The original recipe calls for Sesame Ginger Dressing but I am a huge fan of the Miso Ginger. The Miso & Ginger can be mixed with olive oil, orange juice and cider vinegar to make an amazing dressing that I love to use on Nourish bowls or a fresh spinach salad. Asian Umami is a Nutritional Yeast sprinkle that is great on cooked vegetables, in soups, on proteins and in on salads.

  The recipe calls for ground beef and you can add it to the slow cooker with all the other ingredients and cook from a raw state. I don't like the sheen from the fats in my dishes so I prefer to brown the meat in a skillet first and then drain the fat into a small dish, freeze and then discard. We actually switched to ground turkey which is usually what I use for any meat dishes calling for ground beef and you will find there is much less fat residue when you cook with this instead of ground beef. I wanted to try this with the beef for the blog but it was delicious with the turkey as well.

My favourite part of this recipe is the use of the coleslaw mix which you can purchase at any grocery store these days to save you a lot of time. It took me just a few moments to prepare the peppers, celery and mushrooms.

Everything went into the Crock-pot which I just recently purchased at Costco. It is programmable so that you can set a time and it will automatically switch itself to the warm setting once the cooking is done. Combine all the ingredients and stir gently. Cover and cook for 3 hours on high or 6 hours on low setting.

Three hours later we had a wonderful smelling dinner that just needed some sides.

The recipe suggests using noodles or rice as a side or base for this dish. I like to use my Silicone Steamer with Basmati rice and some seasonings which vary depending on what type of cuisine we are having. One cup of Basmati, 2 cups of water or broth and a sprinkle of Wasabi ginger. 

10  Minutes in the Microwave with the lid on and I get perfect fluffy rice every time with no messy pot to clean. I use this steamer for seafood, pasta, vegetable, potatoes and even popcorn.

Give me a dish and give me chopsticks and I am happy.  The Divas love to have rice when we cook Asian food but I love using rice noodles. Some people boil them but I find they get too overdone so I soak mine in hot water for about 15 minutes before eating.

The finished product served on rice noodles, sprinkled with fresh bean sprouts, chopped cilantro, Asian Umami, sesame seeds and for the extra heat a good drizzle of Sriracha sauce.  We did have leftovers which were great for a teen to reheat before heading off to practice.

Bon Appetit!

* This recipe is great to assemble ahead of time to freeze and cook later. Add all the ingredients except the broth to a large freezable bag, seal it and lay flat in the freezer.

When ready to cook, remove from the freezer at least one hour before cooking. Add contents to your slow cooker, add prepared broth and cover and cook for 3 hours on high or 6 hours the low setting.