• Heart and Stroke Foundation Fundraiser

    In my family, all of my grand-parents had heart issues. One of my grand-mothers went to a nursing home because she had a stroke. My dad has had heart problems for over a dozen years now. So the chances that I will have heart problems are pretty high. The chances that my kids inherited it are higher still.

    In Canada, February is Heart Month. We try to raise awareness about heart disease, and shine a spotlight on the risks. We probably all know someone personally who struggles with heart disease. It’s why I’m holding a fundraiser for the Heart and Stroke Foundation. To make a difference in the lives of the people that I love – My dad, my kids…

    As an Epicure Selections Consultant, I am selling two items specifically as a fundraiser. All of my proceeds will go to the Heart and Stroke Foundation. The first is our Extraordinary Cheese Dip Fundraiser Bundle for $20. The second is our Take 5 Roast Chicken Dinner Bundle at $40, pictured here: Heart and Stroke

    We all need to be aware of heart disease, and what it means for our families. We should all be doing our best to reduce our risks. The Heart and Stroke Foundation can do the research, but we need to make the proper changes to our own lives in order to live long lives free of heart disease. One way to do that is to eat foods that are good for the heart.

    With Epicure Selections products in hand, we can easily make the change to a heart healthy diet. Our products are versatile, and for the most part low sodium. It is easy to reduce sugar in our diet if we are satisfied with our meals. It is simple to lower the fat content in our diet if our food is delicious.

    The company was started by a Canadian mom who wanted to feed her family good, healthy food, that was easy and quick to prepare. She wasn’t satisfied by what she was finding on the shelves of her local grocery store, so she created something for herself. Soon her friends and family wanted her secret ingredients, and she found herself selling her products from the back of her station wagon.

    From there the company quickly grew into one of the top Canadian Direct Sales companies, and with good reason! The products delicious and versatile. Made in Canada, they are certified 100% Gluten Free (as of May 2013), and Nut Free. They are MSG Free – unless the MSG is naturally occurring in a food item such as in tomatoes. They are leading the charge for GMO Free certification. With Epicure Selections products in your pantry, you are only limited by your own imagination!

    If you are interested in donating to the Heart and Stroke Foundation, please send me an e-mail at Chef . Johane @ gmail . com. My fundraiser ends on February 28th, so hurry!

  • Risotto Argenteuil

    - aka Asparagus Risotto

    Simple enough. Except Risotto requires so much stirring and attention to get it right. Right? Not this time. This time, I put the liquid in pretty much all at once, and then in the oven it went. Almost too easy to mess up!



    Here is the recipe:

    Risotto Argenteuil
    by: Johane Levesque
    Serves 6

    500 ml arborio rice
    1 lg onion, diced
    1 lg yellow bell pepper, diced
    450 g asparagus, cut into 2 cm lengths
    100 g mushrooms, sliced
    250 ml white wine
    30 ml butter, divided
    1 bay leaf
    1250 ml prepared Epicure Selections Chicken Broth, hot (vegetable broth would make it vegetarian)
    15 ml Epicure Selections 3 Onion Dip Mix
    Epicure Selections Herb and Garlic Sea Salt and freshly ground pepper to taste
    Parmesan Cheese (optional)

    Preheat oven to 200C (400F).

    In a heavy bottom pot, melt 15 ml of butter. Add diced onion and diced pepper, along with 3 Onion Dip Mix. Cook until the onions have softened. Add rice, and stir until the rice starts to turn translucent, about 2 minutes. Add wine and bay leaf. Stir until the wine is completely absorbed, another 2-3 minutes maybe. Add the remaining vegetables, along with the the hot broth. Stir quickly.

    Now here is the trick. Put a piece of parchment paper directly on the Risotto, and a piece of aluminium foil over it. The foil should drape over the edges of the pot. Place the pot cover on top, and crimp the foil around the edges of the cover to make a tight seal. Put everything in the hot oven, and cook for about 15 minutes.

    Once cooked, remove the Risotto from the oven, stir in the remaining 15 ml of butter, the Parmesan cheese. Taste and adjust seasoning with the Herb and Garlic Sea Salt and freshly ground pepper. Serve hot and enjoy with a nice glass of wine.

    <a href=”http://www.mylivesignature.com” target=”_blank”><img alt=”" src=”http://signatures.mylivesignature.com/86034/johane/2d427aa8d038c334347ff54b3434f519.png” border=”0″ /></a>

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