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Avocado Fries. You're welcome!

June 21, 2016

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

Ingredients
Avocado Fries:
  • 2 cups vegetable oil
  • 2 avocados, halved, seeded, peeled and sliced lengthwise
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs
Chipotle Cream Sauce:
  • 1 cup sour cream
  • 1 tablespoon Olo’s chipotle paste
  • 1 clove garlic, pressed
  • Pinch of salt
Instructions
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a large pot over medium high heat.
  3. Season avocados with salt, to taste.
  4. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat.
  5. Working in batches, add the avocado slices to the hot oil, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side.
  6. Transfer to a paper towel-lined plate.
  7. Serve immediately with chipotle cream sauce.

BLT Chopped Salad

June 08, 2016

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

Cuisine: American
And who said you can't make friends with salad? We add bacon & have plenty of friends! (plus niblets is the best word ever...LOL!)
Ingredients
  • 2 heads of romaine lettuce, chopped
  • 2 cups fresh arugula, chopped
  • 1 pint grape tomatoes, quartered
  • 6 slices Johnstons Local-Quality thick-cut black pepper bacon, fried crisp and crumbled
  • 1 cup frozen niblets, thawed
  • 1 avocado, chopped
  • ½ cup feta, crumbled
  • 1 ½ tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado.
  2. Add in salt, pepper, olive oil and lime juice then toss well to coat.
  3. Fold in bacon and feta then divide evenly amount 2 plates. Serve!

Kay's ‪Vegan‬ Midnight Craving Cookies

May 20, 2016

I made applesauce yesterday out of Golden Delicious apples from a friend's orchard in Keremeos and I've been eating it non stop ever since. It's so easy to make (bake/reduce apples, mash & strain) and handy to have on hand as a egg replacement. 45 minutes ago, I started to crave cookies. Here's the quick recipe that shook out of that craving (and had me eating 5 cookies before bed).

Kay's Vegan Midnight Craving Cookies

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

Kay's Vegan Midnight Craving Cookies

Ingredients:
  • 1 + 1/8 c. flour
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp. cloves
  • 1/8 tsp salt
  • 1/2 c. brown sugar
  • 5 tbsp. sunflower oil
  • 1 tbsp. flax oil
  • 2 tbsp, molasses
  • 1/2 tsp. vanilla
  • 3 tbsp. apple sauce*
  • Sugar for coating
Instructions:
  1. Heat oven to 325° on bake.
  2. Mix first 6 ingredients in one bowl. Set aside.
  3. Cream brown sugar, oil, molasses, and apple sauce. Add dry to wet until just combined.
  4. Use cookie scoop to measure out portions into a shallow bowl filled with sugar. Coat cookie ball and place on ungreased cookie sheet about 2" apart.
  5. Cook ~10 mins.
  6. Let rest 2 mins before moving cookies to a cooling rack.
*In the summertime, it's so easy to get amazing local apples and I keep them stocked all season. In fact, I always buy more than we can eat so that when a few them start going soft, I don't feel bad making some quick apple sauce. While you can find many recipes online, I simply quarter a bunch (~2KG) and roast them in the oven for 30-45 minutes. I leave the skins on, but you can peel them for a quick snack while everything is baking. Then I drop the lot into my cast iron cooking pot with a cup of water and a tablespoon of cinnamon (which sometimes I skip depending on the apples). I let it simmer for an hour with the lid off and the reduction makes the perfect apple sauce for baking. Take a potato masher or your immersion hand blender to the reduction if you'd prefer something smoother, but after 2 hours of cooking, a spoon-stir should be enough.

Happy Cinco de Mayo (we like ours with BACON): Bacon & Tomato Guacamole

May 11, 2016

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

Bacon & Tomato Guacamole

Ingredients
  • 6 ripe Avocados from Mexico - Canada avocados
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. apple cider vinegar
  • ¼ tbsp. garlic salt
  • ½ small white onion minced
  • 1 green onions minced
  • 2 tsp. ground coriander
  • 3 tbsp. fresh cilantro - minced
  • ¼ tbsp freshly ground black pepper
  • 3 large fresh roma tomatoes diced (or 8 cherry tomatoes)
  • 2 tbsp. minced pickled jalapeno (from a can)
  • 6 slices thick cut, Johnstons Local-Quality bacon – cooked crisp & chopped
Instructions
  1. Peel, pit and scoop avocados into large bowl. Roughly chop into large chunks. Add all other ingredients except tomatoes, and mix thoroughly until texture is creamy and chunky. Stir in the bacon & tomatoes at the end. Adjust taste with pickled jalapeno brine. Cover with plastic wrap, directly on the surface of the guacamole until ready to serve.

Asian Marinated Salmon

May 11, 2016

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

Cuisine: Chinese
Serves: 8-10 Tacos
Ingredients
  • ¼ cup mirin
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons brown sugar
  • 1 ½ pounds wild BC salmon
  • 2 tablespoons finely chopped green onion or chives for garnish
Instructions
  1. Mix all ingredients except salmon together well.
  2. Pour over salmon ensuring the salmon is well coated. Let marinate for 1 hour in the fridge. Heat the BBQ and place the salmon, skin side down on the grill. Allow to cook for about 5 to 10 minutes depending on the thickness of the fish, until
  3. it is done but not overdone. OR - bake in the oven at 350 F for about 10 to 15 minutes depending on the thickness of the fish. Garnish with green onions & serve.

Asparagus with Tarragon Sherry Vinaigrette

April 19, 2016

Just becomes something is simple, doesn't mean it isn't delicious! Embrace the Easter tradition of asparagus and egg and serve this at your Easter dinner.

Asparagus with Tarragon Sherry Vinaigrette

An essential addition to your Easter dinner sides.

Ingredients:

  • 1 ½ pounds medium Asparagus, trimmed and peeled
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons minced Shallot, minced
  • ¼ teaspoon Dijon mustard*
  • ¼ teaspoon Salt
  • 1/ 8 teaspoon Black Pepper, freshly grounded*
  • 3 tablespoons Well Seasoned Olive Oil *
  • 1 ½ teaspoons Fresh Tarragon, finely chopped
  • 1 large Egg, hard-boiled & finely chopped
    • *Available from Well Seasoned

Instructions:

  1. Steam asparagus just until tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
  2. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

 

Prep Time:

15 Minutes

Cook time:

5 Minutes

Yield: N/A

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