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Spice of the Month

Fast Pho ft. February's Spice of the Month

February 01, 2018

Star Anise is February's SPICE OF THE MONTH! Much like bay leaves are used in Western cuisines, whole stars are used to infuse many Vietnamese and Chinese soups, stews, and braised dishes - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Fast Pho

Traditionally this fragrant Vietnamese noodle soup starts with a broth made from scratch. To speed things up, pre-made broth is simmered aromatics and lots of spices for a quick flavor boost.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 large sweet onion, skin on, halved lengthwise
  • 1 5-inch piece fresh ginger, unpeeled, halved lengthwise
  • 6 whole cloves (available in store at Well Seasoned)
  • 3 whole star anise(available in store at Well Seasoned)
  • 1 3-inch cinnamon stick, broken in half (available in store at Well Seasoned)
  • 1 tsp. fennel seeds (available in store at Well Seasoned)
  • 1 tsp. black peppercorns (available in store at Well Seasoned)
  • 6 cups chicken broth (available in store at Well Seasoned)
  • 1 clove garlic, smashed and peeled
  • 8 oz. thin rice noodles
  • 1 tbsp. toasted sesame oil
  • 4 cups shredded cooked chicken
  • Kosher salt (available in store at Well Seasoned)
  • 2 cups torn fresh basil, mint, and cilantro
  • 1 cup bean sprouts
  • 2 limes, cut into wedges
Instructions:
  1. Position a rack 4 to 5 inches from the broiler and heat the broiler on high. On a small rimmed baking sheet, broil the ginger and one onion half, cut side up, until blackened, about 5 minutes. Meanwhile, peel and thinly slice the other onion half and set aside.
  2. In a 3-quart saucepan, toast the cloves, star anise, cinnamon, fennel seeds, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute. Add the broth, garlic, and charred onion and ginger, and simmer for 10 minutes to meld the flavours.
  3. Meanwhile, prepare the rice noodles according to package directions. Drain and toss with the sesame oil. Strain the broth through a fine-mesh sieve set over a bowl, pressing down on the onion and ginger. Return the broth to the pan, add the chicken, season to taste with salt, and keep warm.
  4. Divide the noodles among four wide bowls, and then ladle in the soup. Top with the sliced onion, herbs, and sprouts, and serve with the lime wedges.

Moroccan Inspired Mussels for 2 ft. January's Spice of the Month

January 25, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Moroccan Inspired Mussels for 2

This recipe is so simple and super delicious. Add a side salad and a glass of wine, you can have dinner on the table in well under 30 minutes.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 kg. live Fresh Mussels, washed & de-bearded
  • 1 cup dry White Wine
  • 1 tbsp. Harissa Paste (available in store at Well Seasoned)
  • 3 tbsp. Ras El Hanout (available in store at Well Seasoned)
  • 2 cloves Garlic, minced
  • 1 small Cooking Onion, diced
  • 1 jar Of Tomato Passata (Available In Store At Well Seasoned)
  • 2 tbsp. Well Seasoned Extra Virgin Olive Oil
  • 1 large loaf of fresh, Crusty Bread
Instructions:
  1. In a large heavy based pan, sauté onions, garlic, olive oil, harrisa and Ras el hanout for 3 minutes on medium high heat.
  2. Add the white wine & tomato sauce, stir to combine. Add the mussels and cover with a lid for a few minutes on high heat or until mussels start to open.
  3. Toss the mussels with the sauce and cook for a further 1 minute.
  4. Serve in large bowls with crusty bread for dipping, discarding any mussels that did not open while cooking.

Roasted Spiced Butternut Squash ft. January's Spice of the Month

January 18, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Roasted Spiced Butternut Squash

You can make a meal of this on its own or serve it as a delicious side dish.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients for Yogurt Sauce

  • ½ cup Greek Yogurt
  • 1 tbsp. Milk
  • 3 drops Rose Water (available in store at Well Seasoned)

Ingredients for Squash

  • 3 tbsp. Ras El Hanout (available in store at Well Seasoned)
  • 4 lb. Butternut Squash
  • 3 tbsp. Well Seasoned Extra Virgin Olive Oil
  • 2 tsp. Kosher Salt
  • ¼ cup Chopped Fresh Cilantro
  • ¼ cup Fresh Pomegranate Seeds
Instructions:
  1. For the yogurt sauce: In a small glass bowl, combine the yogurt, milk, and rose water - refrigerate.
  2. Preheat the oven to 425° Peel and scoop the seeds from the squash. Cut the squash into about 2” pieces.
  3. Toss them with the oil and Ras el hanout and spread over a baking sheet in a single layer. Roast for about 20 minutes, turning halfway through.
  4. Sprinkle with salt and roast another 10 minutes or so before transferring to a serving platter— the squash should be fork tender.
  5. Drizzle the yogurt sauce over the top, sprinkle over the cilantro and pomegranate seeds & serve immediately.

Spiced Pumpkin Seeds ft. January's Spice of the Month

January 11, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Spiced Pumpkin Seeds

A delicious garnish for a soup or salad!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 cup raw shelled Pumpkin Seeds (available in store at Well Seasoned)
  • 1 ½ teaspoon Ras el hanout (available in store at Well Seasoned)
  • 1 tsp. Granulated Sugar
  • ½ teaspoon Kosher Salt
  • 2 teaspoons fresh Orange Juice
Instructions:
  1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, Ras el hanout, sugar, salt, and fresh orange juice; toss to coat.
  2. Spread on a rimmed baking sheet; bake until golden brown and fragrant, about 10 minutes. Allow to cook and store in an airtight container.

Simple Moroccan Carrot Soup ft. January's Spice of the Month

January 01, 2018

Maybe one of your New Year's Resolutions this year is to eat more veggies, or maybe it's to try something new? With this recipe, you might be able to knock them both off your list! This soup is simple, satisfying and really delicious - as a bonus, it freezes well so you may want to consider making a double batch!

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do!

Simple Moroccan Carrot Soup

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 lb. raw carrots peeled & chopped
  • 1 large onion coarsely chopped
  • 2 cloves of garlic crushed
  • 3 tsp. Ras el hanout (available in store at Well Seasoned)
  • 2 tbsp. of butter
  • 6 cups of chicken or vegetable stock
  • 1 small bunch of fresh cilantro, chopped
  • Sour cream or Greek style yogurt to serve
Instructions:
  1. In a medium sauce pan, add butter together with chopped onion and garlic, sauté until translucent, approximately 5 minutes over medium heat. Add the Ras el hanout and sauté another minute until fragrant, add the carrots and the stock & bring to a boil. Simmer 15 min or until the carrots are soft. Use a hand held blender, puree the soup to make it smooth & creamy. Serve with a dollop of sour cream or yogurt and a generous garnish of the chopped fresh cilantro.
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