Series: 12 Days of Recipes

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.

On the eighth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Major Chicken Broth (gluten-free!) to make a...

Chicken Enchilada Soup

This soup will definitely take the chill off. Using a rotisserie chicken makes it super simple but it is also a great way to use leftover chicken. Feel free to adjust the spiciness of the soup by adding more or less jalapeño. This soup also freezes well so make a double batch and plan to freeze half of it for one of those Christmas vacation days you just can’t get our of your pyjamas! Don’t forget to enter our contest before 6:30 PM on December 16th.

Ingredients:

• Meat from 1 whole rotisserie chicken, pulled off the bones
• 2 tbsp. butter
• 2 garlic cloves, minced
• 1 medium size onion, diced
• 3 tbsp. all purpose flour
• 2 cups prepared Major chicken broth *
• 4 cups whole milk
• 2 tsp ground cumin *
• 2 tsp ground coriander *
• 1 whole, diced, seeded jalapeño
• ¼ cup sour cream
• 1 ½ cups frozen corn
• 2 cans of white beans, drained *
• Salt and freshly cracked black pepper
• *Available from Well Seasoned

• Diced fresh avocado, sprinkled with freshly squeezed lime juice
• Grated cheese
• Sour cream
• Tortilla chip strips
• Freshly chopped cilantro
• Salsa

Instructions:

1. In a large pot over medium heat, melt the butter, add the onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
2. Add flour, stirring into the onion mixture and cook for 2 minutes.
3. Add the cumin, coriander and stir to combine, add the chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid.
4. Add the milk. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
5. Whisk in the sour cream and add the corn, beans, jalapeño and shredded chicken. Cook for 1 minute or so until everything is heated through.
6. Adjust salt & pepper to taste. Serve piping hot with all the trimmings!

On the seventh day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Monsoon Coast Durban curry & 1 package of basmati rice to make a...

Spicy Vegetable & Apricot Curry

We have long been fans of the Monsoon Coast spice line from Salt Spring Island. They know their way around a curry blend better than almost anyone! This one has a good amount of heat, feel free to add more or less depending on our tolerance for spice! Don’t forget to enter our contest before 6:30 PM on December 14th 2018.

Ingredients:

• 3 tbsp. Well Seasoned olive oil *
• 2 medium onions, thinly sliced
• 2 tbsp. ginger, minced
• 8 cloves garlic, minced
• 3 tsp. Monsoon Coast Durban Curry *
• 2 tsp. turmeric *
• 1 green apple, peeled, cored and chopped
• ¾ cup dried apricots, chopped and rehydrated (3 hours)
• 1 sweet red pepper, chopped
• ¾ lb. green beans, trimmed
• ½ lb. carrots, peeled and sliced
• 1 ½ lb. cauliflower, in small florets
• 1 medium yam, peeled in ½ inch cubes
• 3 cups red cabbage, shredded
• 1 ½ cups Major prepared veggie stock *
• salt to taste
• *Available from Well Seasoned

Instructions:

1. Sauté the onions in the oil until translucent, then add ginger, garlic, apple, red pepper, Durban Curry and turmeric.
2. Stirring regularly, add a ¼ cup of the stock, followed by the carrots and yam. As the vegetables start to soften over the next ten minutes or so, add enough stock to keep things slightly liquid and then add the apricots, the cauliflower, beans and cabbage. Add more stock as the apple and onions cook down and thicken the sauce. Add salt and more Durban Curry to taste.
3. When the carrots, cauliflower etc. are soft, stir together, remove from heat and let rest to merge the flavours. There should be enough sauce to surround and coat the other ingredients.
4. Serve over steamed basmati rice.