Series: 12 Days of Recipes

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Coconut Hot Chocolate

Combine Coconut Milk and Chocolate Almond Milk with some wicked good chocolate and you've got yourself a decadent cup of comfort. You know our hot chocolate rule: NEVER just add water!! Not sure about coconut milk? Check out Chef Carl's video all about using coconut water, milk and cream when cooking. Now all you need are some Gone Kooky cookies to go with! They are today's Local Advent Calendar feature!

(And perhaps you have some Bailey's kicking around...cause that always makes a nice addition.)

Ingredients:

• 1 pouch De Siam coconut milk*
• 1 ½ cups unsweetened chocolate almond milk
• ½ cup dark chocolate, chopped*
• 1 or 2 tablespoons Valrhona cocoa powder*
• ½ teaspoon vanilla extract*
• Small pinch of sea salt, to taste
• For topping: Homemade whipped cream & toasted coconut, coconut milk whipped cream & ground cinnamon and/or marshmallows.
• *Available from Well Seasoned

Instructions:

1. Add coconut milk and almond milk to a medium saucepan and place over medium heat. Whisk in chocolate chips, cacao powder and vanilla; mixing until chocolate is completely melted and smooth. We recommend starting with 1 tablespoon of cocoa powder, tasting, then adding more in if you feel it’s necessary. Lastly add in a pinch of sea salt. Taste and adjust flavour as necessary.
Top with slightly sweetened whipped cream, whipped coconut cream or marshmallows. Makes 2 servings.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

Well Seasoned Advent Day 3 Feature Item: Eating Local in the Fraser Valley. This best-selling cookbook and guide book has profiles on each Fraser Valley location—from berry farms, apple orchards, and chocolatiers, to butchers, bakers and artisan cheese makers; and from restaurants, farmers markets to breweries, vineyards, and more. It makes a great gift for any foodie (and suggest day trips you can take together in the new year). Give a gift that will have you making memories all next year!

Today's feature recipe is a great holiday side that just happens to be vegetarian!

Ingredients:

• 1 lb. small carrots, peeled
• ½ lb. parsnips, peeled
• 1 can (19 oz.) chickpeas, drained and rinsed
• 3 Tbsp. Well Seasoned Extra Virgin Olive Oil*
• 1 tsp dried red chili flakes*
• ½ tsp sea salt*
• 2 Tbsp. pomegranate molasses*
• ½ cup crumbled feta*
• 2 Tbsp. chopped fresh flat-leaf parsley, for garnish
• *Available from Well Seasoned

Instructions:

1. ​Preheat the oven to 400°F.
2. ​Halve the carrots and parsnips lengthwise. You want them roughly the same size. Transfer them to a rimmed baking pan and spread them out in a single layer. Add the chickpeas to the pan and drizzle it all with the oil. Sprinkle over the chili flakes and the salt and toss to combine.
3. ​Place the pan in the hot oven and roast for 15 minutes. Remove from the oven and turn over the veggies and stir the chickpeas to recoat with the oil. Return the pan to the oven and roast for another 15 minutes.
4. ​Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
5. ​Transfer to a platter to serve, drizzle over the pomegranate molasses, sprinkle over the feta, garnish with parsley, and serve warm.

On the twelfth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Spiceologist Raspberry Chipotle Rub to make...

Raspberry Chipotle Braised Short Ribs

Spiceologists creates a line of seasonings we have been carrying at Well Seasoned for a few years and we absolutely love them. The sweetness of the raspberry and the little hint of smoky spiciness from the chipotle totally takes this short rib recipe to the next level. We get our short ribs from Bonetti Meats on 248th street in Langley, they are nice and meaty – always exceptional quality. Don’t forget to enter our contest before 11:30 AM on December 24th.

Ingredients:

• 4 lbs beef short ribs
• 2 tablespoons Well Seasoned olive oil *
• 2 medium yellow onions, diced
• 3 large carrots, peel and cut into rounds
• 2 medium celery stalks, diced
• 2 tablespoons all-purpose flour
• ½ bottle Cabernet Sauvignon
• 1 tablespoon tomato paste
• 3 tablespoons “Spiceologist Raspberry Chipotle Spice Rub” *
• 2 tablespoons granulated garlic *
• 3 cups prepared Major beef stock *
• salt & pepper, to taste
  • *Available from Well Seasoned

Instructions:

1. Preheat oven to 350ºF.
2. Season short ribs on all sides with salt & pepper. Heat a large skillet over high heat. Add the olive oil and the short ribs. Brown on all sides until golden brown, about 1-2 minutes per side. Transfer to a plate. Pour off all but 2 tablespoons of the drippings. Add onions, carrots and celery and sauté until translucent and soft, about 6-8 minutes.
3. Add flour and tomato paste and stir to combine. Sauté until the vegetables are a deep red colour, about 5 minutes longer. Stir in the wine and bring to a boil. Lower the heat and simmer until reduced by half, about 6-8 minutes. Add the Raspberry Chipotle spice rub and garlic, stirring to combine. Add short ribs and beef stock. Add to an ovenproof baking dish and cover tightly with aluminum foil. Bake 2 1/2 hours, until the ribs are tender. Serve over mashed potatoes, drizzling with the pan sauce. Serve immediately.

On the eleventh day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Passata, Orzo Pasta & Italian Seasoning blend to make...

Stovetop Orzo Bolognese

This is a stick to your ribs, rainy Wednesday night kind of meal. Perfect with a glass or two of red wine, some fresh crusty bread and a big old Caesar salad. The Orzo works well in this dish because it is so small and cooks quickly. If you want to add a little extra spice to it, when you add the Italian herbs, add a pinch or three of dried chili flakes. Don’t forget to enter our contest before 6:30 PM on December 22nd.

Ingredients:

• 1 tbsp. Well Seasoned olive oil *
• 2 cloves of garlic, minced
• 1 medium sized onion, chopped
• 1 lb. ground beef
• 1 bottle tomato passata *
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herb seasoning blend *
• 1 tsp salt
• Freshly cracked black pepper
• 3 cups vegetable of beef broth *
• 1 ½ cups Orzo pasta *
• A generous amount of freshly grated parmesan cheese
• Finely chopped flat leaf parsley
• *Available from Well Seasoned

Instructions:

1. Heat the oil in a large frying pan over medium high heat. Add the onion and garlic and cook until translucent. Add the beef and turn the heat up to high. Cook the beef, breaking it up as you go.
2. When the meat is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer, add the orzo. Stir and immediately turn the heat down to medium low. Cook for 10 minutes, stirring frequently to ensure the orzo doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a splash of hot water or more broth.
3. Remove the pasta from the heat, it should still be slightly al dente. Check for seasoning, adjust if necessary with more salt and pepper. Serve immediately garnished with freshly grated parmesan and parsley.

On the tenth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a bottle of Well Seasoned's Extra Virgin Olive Oil, some Kosher Salt & Cracked Black Pepper to make...

Kale and Butternut Strata

After all the Christmas over indulging, a little kale for breakfast should re-set your system! This “strata” is giant casserole, perfect for feeding a crowd on Christmas morning or at your boxing day brunch. You can do a lot of the work ahead and it travels well if you are headed out and have been asked to bring a dish. All the health benefits from the kale and squash have also been known to cure a New Years Day hangover. Don’t forget to enter our contest before 6:30 PM on December 20th.

Ingredients:

• 2 ½ tablespoons unsalted butter, plus more for greasing
• 2 pounds butternut squash—peeled, seeded and cut into ½ inch dice
• ¼ cup plus 1 tablespoon Well Seasoned extra-virgin olive oil *
• Kosher salt & freshly cracked black pepper *
• 2 medium onions, thinly sliced
• ½ small onion, finely chopped
• ¾ pound black kale, ribs discarded and leaves chopped
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes *
• 2 teaspoons finely chopped thyme
• ¼ cup all-purpose flour
• 2 ½ cups milk
• 1 cup heavy cream
• ½ cup sour cream
• 1 teaspoon sugar
• 8 large eggs
• One ¾ pound baguette, cut into 1-inch pieces
• 1/3 cup freshly grated Parmesan cheese
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl.
2. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions.
3. In a medium saucepan, melt the 2 ½ tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, sour cream, sugar, 2 teaspoons of salt, ½ teaspoon of pepper and the remaining 1 ½ cups of milk. Let the béchamel cool.
4. Right now, if you stop = you can refrigerate overnight and continue with your recipe to bake in the morning.
5. Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally.
6. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmesan on top and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

On the ninth day of recipes, we suggest you get (or if you're luck - WIN) yourself a bottle of Vanilla Paste & a jar of ground cardamom to make...

Vanilla Cardamom Shortbread

The cardamom and vanilla in these little cookies make them the perfect accompaniment to a steaming mug of hot chocolate. Don’t forget to enter our contest before 6:30 PM on December 18th.

Ingredients:

• 2 cups butter, unsalted, softened
• 1 cup icing sugar
• 3 cups all purpose flour
• ½ cup corn starch
• ¼ tsp. salt
• 1 tsp. ground cardamom *
• 2 tsp. vanilla paste *
• *Available from Well Seasoned

Instructions:

1. In a bowl, sift together flour, salt, corn starch and cardamom – set aside.
2. In a bowl with an electric mixer on medium, cream the butter until soft, add the icing sugar and mix on low until blended. Add the vanilla and slowly add the flour mixture.
3. Transfer the dough into a ball and wrap in plastic wrap – chill for about an hour.
4. Pre-heat your oven to 300 degrees. Cut the ball in half and roll out with a rolling pin to about ¼ inch thick. Cut out with your favourite 2” cutter, and place on a cookie sheet about 2” apart.
5. Bake for 11 minutes being careful not to let them over bake or get brown.
6. Transfer to a cooling rack and when completely cool, keep them in an airtight container for up to 2 weeks.