I had seen posts on the Canadian Celiac Facebook Support page about these Gluten free Noodle bowls found at Costco. I’d yet to find them. Then to my amazement – I did!
Who doesn’t miss Mr Noodles?! So I’m hoping these will be a nice alternative.
They come in a ready serve bowl with the noodles, flavour oil, soup base and hot chilli powder.
Add hot water to the inside line of the bowl then wait 3 minutes.
The lovely thing about Pho is you can add whatever you want. I added shredded carrots, slices of onions, spiralled cucumber and diced mushrooms.
I didn’t find the soup base overly flavourful. The second time I made up a bowl, I added a 1/2tsp of Epicure Chicken broth powder and a 1/2tsp of Epicure Vegetable broth powder. That seemed to help boost the soup base flavour.
I tend to make these for a lunch on the weekends or dinner during the week as they take time to prepare the ingredients. Since the bowl itself is really just a starting point.
But I’m happy to have this option, and our family has been enjoying them. Have you tried them yet?
Who doesn’t love ribs? When I was about to get married a few coworkers highly recommended the LooneySpoon cook books for easy but amazing recipes to amaze my husband.
Since the pandemic, the LooneySpoons Collection cookbook has been regularly referred to, since we have been home and wanting a variety of fresh meals to enjoy. One thing I do love about the recipes is they are easily adaptable – if you don’t have something – you probably have something close to it or atleast can decide if you can still make the dish without it affecting the overall effect. Or if you don’t like what they are adding – substitute your favourite fruit or veggie or spice!
I even came home the other night from work and my husband had used the book to use as his base to make homemade gluten free Mac and Cheese!!
The LoonySpoon cooking books have helped my family be more adventurous since our beginning and have taught me how to play with making bbq sauces and rubs.
1 tbsp Brown sugar
1 1/2 tsp Paprika
1 tsp Epicure Chipotle Aioli Mix
1/2 tsp Old Bay Seasoned Salt
1/4 tsp Black Pepper
Mix all spices together in a bowl
If you don’t have any ribs – don’t worry! You can also use pork tenderloin!
If using a pork tenderloin, you will want to pound the pork with a meat mallet until about 3/4 of an inch thickness
Then score one side of the tenderloin in one inch intervals (about the size of ribs) Do not cut all the way through.
Apply the spice rub onto both sides of the tenderloin. Rub in. Then wrap with plastic wrap and refrigerate until ready to cook. Leaving it overnight in the fridge will give you the best flavouring to the pork. But even a couple of hours in the rub gives the meat a lovely flavour!
When ready to make your BBQ Sauce gather:
2 tablespoons butter
2 shallots minced
1 teaspoon Worcestershire sauce
1/4 cup Hickory bbq sauce
1/3 cup ketchup
2 table spoons brown sugar
1 teaspoon lemon juice
1 teaspoon Epicure Roast Chicken Seasoning
In a pot melt butter, then add shallots. Stir and lightly cook for about a minute or two on medium heat. You do not want to brown the shallots! Rather, you want to bring out their lovely flavour.
Add the rest of the ingredients, keep stirring. Let it cook for about 5 minutes. Then remove from heat.
Coat the tenderloin before putting on the bbq. Then baste between flips.
Shepherds pie is one of my favourites. But in a busy household, it rarely gets made. It’s talked about often; something that should be made. But isn’t. So when I saw Epicure selling a seasoning package – I thought I would try.
While it did take time (About 45 minutes) – not as long as if I made it from scratch!
first I put the seasoning pack into 1 1/4 cup water; set aside.
While the package recommends microwaving potatoes, I diced mine up and boiled them for 15 minutes.
While they were cooking I browned 1 lb of lean ground beef. I stirred in the reserved seasoning mixture, brought to a boil, reduced heat and simmered for 2 minutes.
Then I added in frozen corn.
While that was heating, I mashed the potatoes.
I stirred in 1/2 cup of milk with 1/4 cup of butter, while mashing the potatoes.
While the package said to just top meat mixture with potatoes and serve, I was going to make “Traditional” shepherds pie
I pulled out my casserole dish. Filled it with the meat mixture and topped with the mashed potatoes. Put in a preheated oven at 350. I then set it to broil to crisp up the potatoes.
Since I enjoyed the Greek Dressing Mix I decided to try the Pad Thai. Ofcourse, the night I decide to make it, I have no chicken or shrimp or peppers. Instead I substituted calamari and spiralled up some garden fresh zucchini. Guess what?!
It was delicious!
It was super simple too!!
Make up the Epicure Pad Thai seasoning pack and set aside.
I spiralled up some fresh zucchini and set aside.
I quickly sautéed up some frozen calamari while boiling up some broad rice noodles. I like to slightly undercook the rice noodles as I then throw them into my frying pan.
As the rice noodles are draining, heat up the frying pan with a tablespoon of sesame seed oil. Then drop in the zucchini noodles. Sauté them up a bit before adding the rice noodles.
Then pour in sauce.
Add 2 beaten eggs and stir-fry.
Just before serving add the juice of 1 lime. Top with the calamari and chopped nuts (if desired)
This is a family hit! Even without all the traditional ingredients!!
** if you really want to bring this recipe to the next level and have on hand- cook up some calamari & shrimp with fresh chopped garlic & butter. Then add to the pad Thai before serving! Such another flavour fusion
I have heard a lot of great things about Epicure. Being a gluten free family, I was curious and excited when I heard their products were gluten free! We found their Greek Dressing Mix to be amazing and flavourful!
Creamy Greek Feta Pasta Salad
Epicure Greek Dressing Mix
2 Tbsp crumbled feta cheese
1/4 cup red wine vinegar
1/4 basil olive oil
2/4 cups mayonnaise
1 chopped green bell pepper
2 diced green onions
10 garden tomatoes
1 1/2 cups gluten free Pasta
1) cook pasta al dente as per package. Let cool.
2) mix and whisk together vinegar, mayonnaise and oil to make the dressing