Monday, August 31, 2009
For my crafty Friends
Silicone Baking Cups
I absolutely love these cups for muffins or cupcakes as the paper wrappers you can buy always seem to stick. The trick to these is to let your muffins cool before opening. They are also fantastic for coating with melted chocolate and then refrigerate. When you peel them off you have beautiful chocolate cups to fill with fruit or tiramisu....
A recent trick I learned was to use them for freezing leftovers. You know when you make homemade broth, you usually end up freezing it in 8 cup batches and then you have to defrost the entire thing.... now just pour the amount you want - say 1/2 cup into muffin cup and freeze. When frozen, just pop out of cup and throw them into a freezer bag. Then you can grab 1/2 a cup at a time. This also works well for tomato sauce and paste (I never use an entire jar of tomato paste in a recipe); fabulous for batches of pesto, or even freezing fruits like cooked pumpkin (I know you can buy pumpkin in a can, but its not the same), so I cook up the whole pumkin and then freeze it in 1 cup increments. Once frozen in cups, I pop them out and toss them in a freezer bag so I can just defrost 1 or 2 when I need it for a recipe. For those who are extra adventurous and make their own baby food (surprise, surprise I did!!) ice cube trays work great, but as you baby grows you are defrosting 4 -5 ice cubes, if you use the muffin cups you can freeze larger portions at a tiime. By the way if you are looking to make your own baby food the book 'The Baby's Table' was awesome.
Hope this info is useful to someone!
A recent trick I learned was to use them for freezing leftovers. You know when you make homemade broth, you usually end up freezing it in 8 cup batches and then you have to defrost the entire thing.... now just pour the amount you want - say 1/2 cup into muffin cup and freeze. When frozen, just pop out of cup and throw them into a freezer bag. Then you can grab 1/2 a cup at a time. This also works well for tomato sauce and paste (I never use an entire jar of tomato paste in a recipe); fabulous for batches of pesto, or even freezing fruits like cooked pumpkin (I know you can buy pumpkin in a can, but its not the same), so I cook up the whole pumkin and then freeze it in 1 cup increments. Once frozen in cups, I pop them out and toss them in a freezer bag so I can just defrost 1 or 2 when I need it for a recipe. For those who are extra adventurous and make their own baby food (surprise, surprise I did!!) ice cube trays work great, but as you baby grows you are defrosting 4 -5 ice cubes, if you use the muffin cups you can freeze larger portions at a tiime. By the way if you are looking to make your own baby food the book 'The Baby's Table' was awesome.
Hope this info is useful to someone!
Helpful hints on how to use your Epicure spices in a variety of ways
At many of my parties people say they wish they could remember all of the little 'tips and ideas' I give. Someone even suggested a BLOG, but to be honest I just didn't think I had that kind of time!!! but I caved!
Remember these are just little 'extra ideas' all these products can be used in many ways. If you have some helpful hints or favorite easy recipes, please feel free to send them to me and I can pass them on to the group. I must say I have picked up several of these tips from you, my friends- so a big thank you to all of you out there - you know who you are.
Also, in case you haven't noticed yet, if you go to www. epicureselections.com the Click on RECIPES and click on SEARCH RECIPES, if you use the drop down menu, you can choose any spice, dip mix etc. and several recipes will pop up that use that ingredient. That is my First Helpful Hint!!!
*FRENCH ONION or 3 ONION dip mixes - 2 Tablespoons of either is equivalent to 1 package of onion soup mix - use in anything you would use onion soup mix in
*HERB and GARLIC mix : Boil pasta add a little bit of olive oil and sprinkle with Herb and garlic and toss - perfect pasta - If you want to get super fancy sprinkle with Parmesan cheese
* Louisiana Hot and Spicy Dip Mix - Perfect sprinkled over sweet potato fries before baking
*Hummus dip mix: Quick and easy salad: 1 Can Chick Peas (can add black beans or kidney beans too if you wish), Chopped Cucumber, some frozen Peas defrosted, Little bit of Mint (fresh if you have it in your garden) sprinkle with lemon juice and hummus seasoning
* Lemon Dilly dip mix: The best in Tuna salad, also great in mashed potatoes
* Dijon tarragon OR Sun-dried Tomato OR Roasted Red Pepper: Make homemade shake and Bake: use one of the aforementioned spices add bread crumbs and salt and pepper to taste
*Pueblo Bean dip mix - add to black beans and a little sour cream - mix up in food processor or blender. Spread on wrap shells top with grated cheese and roll - excellent high protein lunch. I also like to substitute this in lieu of chili powder in most recipes.
* Summer Berry, Tropical OR Lemon Chiffon FRUIT DIP MIXES: Add to Fat Free Yogurt and Fat Free Cool whip then use as a topping for angel food cake. OR pour into a graham wafer crust (you can buy pre maid ones at the store) and pop in freezer for a chiffon pie, OR warn some cream cheese in microwave, add dip mix stir and use as bagel spread OR use as a rimmer for drinks like daiquiris or lemonade
* Maple Spice Fruit Dip: mix with orange juice and/or soy sauce and a little bit of oil and use as marinate for salmon or chicken.
*Salsas: use instead of pizza sauce for a Mexican inspired pizza
*Apple Pie OR Pumpkin Pie Spice: Fabulous on porridge, in granola and I use in lieu of just plain cinnamon that extra flavor
*Beef and Steak: our MUCH lower sodium version of Montreal steak spice (and just as flavourful)
*Harissa: Very Spicy - mix with lime juice and olive oil to dip pita OR add to any dish to give it extra kick - use sparingly!
*Taco Seasoning: Use 1 - 2 Tablespoons instead of package mix. Instead of adding water either sprinkle it on your meat 'dry' or use a tomato based product (juice, paste or tomatoes) to make it more 'saucy"
*Tandoori - mix with yogurt and spread on fish or meat - how easy is that!!!
*Potato Toppers - sprinkle over potatoes before roasting,or add to steamed veggies
*Chili Lime sansel: cut pita into wedges, brush with olive oil, sprinkle generously with Chili lime (this also works with Greek spice) and bake in oven until crispy. Also yummy on corn on the cob and PINAPLE!
*Red Garlic Sansel- mix with butter and spread on garlic bread OR sprinkle over popcorn OR use as a substitute for seasoning salt.
*Pesto Herbs: Add to Cream cheese or Mayo to spread on bagels, stuff in mini pita pockets, or spread on wrap add some veggies and roll for a healthy and tasty lunch. Adds extra Zip to Tuna casserole - just mix in a couple of dry Tablespoons.
*Focaccia bread spices: Add to some balsamic vinegar, olive oil and marinate Asparagus and then grill asparagus - fabulous! Substitute for Rosemary in many recipes for added flavour
*Caesar Salad Dressing: Add to ground beef when making burgers: make your own low fat Alfredo by adding a couple of tablespoons to a can of fat free evaporated milk, a table spoon of butter, some Parmesan cheese and salt and pepper to taste, Also yummy when made up and mixed with Smoked Spanish Paprika and cooked on chicken for a 'smoky chicken Caesar salad'
*Greek salad dressing: mix with olive oil and lemon or lime juice and marinate chicken or pork. A new favorite of ours is Greek salmon: Put salmon on tinfoil, squeeze a little lemon juice directly on fish, mix broken up feta cheese with a little olive oil and Greek dressing mix and spread over salmon - bake or BBQ - it's that easy!
*Verde Vinaigrette dressing: Wonderful on Pasta salads
*Bouillons: SO much less sodium it is almost unbelievable! Use as base for rice or couscous instead of plain water
*Maple Popcorn Topper: use on toast instead of cinnamon and sugar OR sprinkle over shredded wheat
*Pepper Jellies: melt and use as glaze on pork or poultry, melt and use for dipping egg rolls and chicken wings, serve over cream cheese or warmed brie, spread on inside of grilled cheese sandwiches - zippy
Just so everyone knows - I am not getting kickbacks from the olive oil company although I probably should!!!
Hope this is helpful
thanks,
Kelly Eelhart
Remember these are just little 'extra ideas' all these products can be used in many ways. If you have some helpful hints or favorite easy recipes, please feel free to send them to me and I can pass them on to the group. I must say I have picked up several of these tips from you, my friends- so a big thank you to all of you out there - you know who you are.
Also, in case you haven't noticed yet, if you go to www. epicureselections.com the Click on RECIPES and click on SEARCH RECIPES, if you use the drop down menu, you can choose any spice, dip mix etc. and several recipes will pop up that use that ingredient. That is my First Helpful Hint!!!
*FRENCH ONION or 3 ONION dip mixes - 2 Tablespoons of either is equivalent to 1 package of onion soup mix - use in anything you would use onion soup mix in
*HERB and GARLIC mix : Boil pasta add a little bit of olive oil and sprinkle with Herb and garlic and toss - perfect pasta - If you want to get super fancy sprinkle with Parmesan cheese
* Louisiana Hot and Spicy Dip Mix - Perfect sprinkled over sweet potato fries before baking
*Hummus dip mix: Quick and easy salad: 1 Can Chick Peas (can add black beans or kidney beans too if you wish), Chopped Cucumber, some frozen Peas defrosted, Little bit of Mint (fresh if you have it in your garden) sprinkle with lemon juice and hummus seasoning
* Lemon Dilly dip mix: The best in Tuna salad, also great in mashed potatoes
* Dijon tarragon OR Sun-dried Tomato OR Roasted Red Pepper: Make homemade shake and Bake: use one of the aforementioned spices add bread crumbs and salt and pepper to taste
*Pueblo Bean dip mix - add to black beans and a little sour cream - mix up in food processor or blender. Spread on wrap shells top with grated cheese and roll - excellent high protein lunch. I also like to substitute this in lieu of chili powder in most recipes.
* Summer Berry, Tropical OR Lemon Chiffon FRUIT DIP MIXES: Add to Fat Free Yogurt and Fat Free Cool whip then use as a topping for angel food cake. OR pour into a graham wafer crust (you can buy pre maid ones at the store) and pop in freezer for a chiffon pie, OR warn some cream cheese in microwave, add dip mix stir and use as bagel spread OR use as a rimmer for drinks like daiquiris or lemonade
* Maple Spice Fruit Dip: mix with orange juice and/or soy sauce and a little bit of oil and use as marinate for salmon or chicken.
*Salsas: use instead of pizza sauce for a Mexican inspired pizza
*Apple Pie OR Pumpkin Pie Spice: Fabulous on porridge, in granola and I use in lieu of just plain cinnamon that extra flavor
*Beef and Steak: our MUCH lower sodium version of Montreal steak spice (and just as flavourful)
*Harissa: Very Spicy - mix with lime juice and olive oil to dip pita OR add to any dish to give it extra kick - use sparingly!
*Taco Seasoning: Use 1 - 2 Tablespoons instead of package mix. Instead of adding water either sprinkle it on your meat 'dry' or use a tomato based product (juice, paste or tomatoes) to make it more 'saucy"
*Tandoori - mix with yogurt and spread on fish or meat - how easy is that!!!
*Potato Toppers - sprinkle over potatoes before roasting,or add to steamed veggies
*Chili Lime sansel: cut pita into wedges, brush with olive oil, sprinkle generously with Chili lime (this also works with Greek spice) and bake in oven until crispy. Also yummy on corn on the cob and PINAPLE!
*Red Garlic Sansel- mix with butter and spread on garlic bread OR sprinkle over popcorn OR use as a substitute for seasoning salt.
*Pesto Herbs: Add to Cream cheese or Mayo to spread on bagels, stuff in mini pita pockets, or spread on wrap add some veggies and roll for a healthy and tasty lunch. Adds extra Zip to Tuna casserole - just mix in a couple of dry Tablespoons.
*Focaccia bread spices: Add to some balsamic vinegar, olive oil and marinate Asparagus and then grill asparagus - fabulous! Substitute for Rosemary in many recipes for added flavour
*Caesar Salad Dressing: Add to ground beef when making burgers: make your own low fat Alfredo by adding a couple of tablespoons to a can of fat free evaporated milk, a table spoon of butter, some Parmesan cheese and salt and pepper to taste, Also yummy when made up and mixed with Smoked Spanish Paprika and cooked on chicken for a 'smoky chicken Caesar salad'
*Greek salad dressing: mix with olive oil and lemon or lime juice and marinate chicken or pork. A new favorite of ours is Greek salmon: Put salmon on tinfoil, squeeze a little lemon juice directly on fish, mix broken up feta cheese with a little olive oil and Greek dressing mix and spread over salmon - bake or BBQ - it's that easy!
*Verde Vinaigrette dressing: Wonderful on Pasta salads
*Bouillons: SO much less sodium it is almost unbelievable! Use as base for rice or couscous instead of plain water
*Maple Popcorn Topper: use on toast instead of cinnamon and sugar OR sprinkle over shredded wheat
*Pepper Jellies: melt and use as glaze on pork or poultry, melt and use for dipping egg rolls and chicken wings, serve over cream cheese or warmed brie, spread on inside of grilled cheese sandwiches - zippy
Just so everyone knows - I am not getting kickbacks from the olive oil company although I probably should!!!
Hope this is helpful
thanks,
Kelly Eelhart
I'm off and running
Well it has taken me about an hour to get this far.... It looks like I have some heavy work in front of me! But at least it is out there in cyber-world!
I will probably email out this link to everybody tomorrow, so I would love to get your honest feedback.
Cheers!
Kelly
I will probably email out this link to everybody tomorrow, so I would love to get your honest feedback.
Cheers!
Kelly
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