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Recipes

Beef Stroganoff

November 15, 2016

Sometimes we need a reminder of why the classics are classics! #TastyTuesday

Beef Stroganoff

Recipe Type: Main Course

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

Ingredients
  • ¾ lb Beef Tenderloin
  • Salt & Pepper
  • 1 Tbsp Vegetable Oil
  • 4 Tbsp Butter
  • 3 Tbsp Shallots, minced
  • ½ lb Button Mushrooms, sliced
  • 1 Tbsp Cognac
  • ½ cup Beef Stock
  • ¼ cup Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Fresh Dill, chopped
  • 2 cups Egg Noodles
  • ½ tsp Paprika
  • 2 Tbsp Chopped Parsley
Instructions
  1. Pat meat dry with paper towels. Cut meat into 2” X 1” strips. Sprinkle with salt & pepper. Heat oil in a frying pan. Add meat to pan & sear on both sides. Transfer to a plate. Add butter to pan. Add shallots and sauté for 2 minutes. Add mushrooms & sauté until lightly browned. Add cognac & beef stock. Simmer sauce for about 10 minutes or until slightly thickened. Stir in the sour cream & mustard. Return beef with juices into pan. Heat through. Keep warm.
  2. Bring a pot of salted water to a boil. Add egg noodles and cook until tender. Strain. Add remaining butter & dill. Toss to coat. Place noodles onto a serving plate. Top with beef & sauce. Garnish with paprika & parsley.

Mulled Wine / Apple Cider

November 15, 2016

This rain makes us crave Mulled Cider. We make our own spice blend in store; a fragrant mix of whole allspice berries, cloves, star anise, candied ginger, cinnamon sticks, cranberries & black peppercorns. It will totally take the chill off!

Mulled Wine / Apple Cider

Recipe Type: Dessert

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

Instructions
Mulled Wine
  1. In a saucepan, gently simmer 2 bottles red wine, 1/3 cup sugar & 3 tbsp. mulling spice for up to 20 minutes. Remove the spices and serve the wine hot in mugs garnished with a cinnamon stick & orange rind or chill and serve over ice.
Mulled Apple Cider
  1. In a saucepan, gently simmer 2 liters apple cider and 2 tbsp. mulling spice for up to 20 minutes. Remove the spices and serve the cider hot in mugs. To additionally liven up the festivities, add a splash of rum or brandy.

Cheesy Garlic Bread

November 03, 2016

This cheesy garlic bread is absolutely delicious. It's the perfect side to just about any dish...and it's just fine on it's own too. 
Cheesy Garlic Bread 
Ingredients
  • 1 loaf, of sourdough bread
  • 1 cup shredded Mozzarella cheese
  • 5 tbsp. unsalted butter, softened
  • 2 garlic cloves, minced
  • ¾ tsp salt
  • 2 tbsp fresh parsley, finely chopped
Instructions
  1. Preheat the oven to 350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread. Use your fingers to open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately.
3.5.3226

Salted Caramel Shortbread

November 01, 2016

Is it ever too soon to start making shortbread?

Salted Caramel Shortbread

Recipe Type: Dessert

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

Ingredients
  • 1 14oz can sweetened condensed milk
  • ¾ pound butter, unsalted, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 ½ cups flour
  • ¼ teaspoon sea salt
  • ½ cup melted semi-sweet chocolate for drizzling
  • Sea salt for sprinkling
Instructions
For the caramel:
  1. Preheat the oven to 425 degrees. Pour the condensed milk into a pie plate and cover it tightly with foil. Put the pie plate in a big roasting pan, and fill the pan halfway up the pie plate with hot water. Bake for 1 to 1 ¼ hours, adding more water if necessary. Let cool, then whisk until smooth. You will have perfect caramel sauce.
For the cookies:
  1. Preheat the oven at 350 degrees.
  2. Cream the butter and sugar in a mixer. Add the vanilla. Mix the salt with the flour, then add the dry ingredients a little at a time and mix until the dough comes together. Roll the dough into a log, wrap in plastic wrap and refrigerate 30 minutes. Slice ¼ “ thick cookies. Bake for 20-24 minutes, transfer to a wire rack to cool. When cooled, top each cookie with about 1 teaspoon of the caramel. Drizzle with melted chocolate & sprinkle with sea salt.

Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

October 31, 2016

Here is the delicious soup recipe from Angie's Global News segment this morning. Happy Halloween & Happy Cooking! #eatlocal #shoplocal

Curried Pumpkin Soup with Maple Syrup & Candied Pumpkin Seeds

Recipe Type: Side Dish

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

Ingredients
  • For the Soup:
  • 1 large pie pumpkin
  • 1 large apple, diced
  • 3 cups chicken stock
  • 1 large onion, finely diced
  • 2 garlic cloves, finely minced
  • 1 tbsp. diced cilantro stems
  • 1 tbsp. Well Seasoned madras curry powder
  • 1 tsp chili flakes
  • ¼ cup + 1 tbsp. pure maple syrup
  • 1 cup coconut milk
  • 1 tbsp. butter
  • 1 bunch of fresh cilantro
  • For the Pumpkin Seeds
  • 1 cup dry pumpkin seeds
  • 1 tbsp. maple syrup
  • 1 tsp Well Seasoned madras curry powder
  • 1 tbsp. vegetable oil
  • Pinch of salt
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cut your pumpkin into quarters and reserve the seeds. Rub the pumpkin quarters with about 1 tbsp of olive oil and season with salt & pepper. Bake on a baking tray for 45 minutes, or until fork tender. Remove the pumpkin skins and mash the flesh well. Heat a large pot over medium heat and add your butter. When the butter is melted, add your diced onions and garlic and sauté for 5 minutes, until the onion has started to soften.
  3. Add your stock, coconut milk, pumpkin, curry powder, and chili flakes, and apple, and bring to a simmer. Cook on medium low for 15-20 minutes. Add your maple syrup.
  4. Using a hand blender, puree the soup until smooth. Season with salt & pepper. Top your soup with fresh cilantro, diced chili, pumpkin seeds and a dash of cream.
Pumpkin Seeds
  1. Dry your pumpkin seeds with paper towel, removing any liquid. Heat a pan on medium. Add 1 tbsp of grape seed oil. When the oil is hot, add your pumpkin seeds and curry powder. Fry your seeds, turning often, for 6 – 8 minutes, until they start turn golden brown. Add your maple syrup, and keeping your seeds moving constantly, fry for another 2 or 3 minutes.
  2. Place your seeds on paper towel to remove excess oil, but only for a second, or they will stick to the paper. Place on a baking sheet and allow to cool. Once they’ve cool, break apart.
  3. Serves 6 – 8
Serves: 6-8 people.

Spaghetti Squash with Garlic & Mushrooms

October 27, 2016

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

Eating. All. The. Squash.
Ingredients
  • 1 small spaghetti squash (about 2 lbs.)
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. butter
  • 2 cups button mushrooms, sliced
  • 4 garlic cloves, minced
  • 1 tbsp. fresh thyme
  • ¼ cup parmesan cheese, grated*
  • 1 generous handful of flat leaf parsley, chopped
  • salt and pepper to taste

*Want to make it vegan? Try a vegan parmesan: https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Instructions
  1. Preheat oven to 380Fº
  2. Cut the spaghetti squash in half, remove seeds and roast face down on a sheet pan & bake for about an hour, until squash can be pierced with a knife. When the squash is ready, place a large frying pan over medium high heat & add olive oil, butter & garlic. Cook for 2 minutes, until fragrant and add mushrooms. Cook until mushrooms are golden brown, add thyme. Turn off the heat and set aside. Use a fork to scrape the squash into strings and add to the pan, turn the heat to high and quickly fry with mushrooms.
  3. Sprinkle parmesan & turn off the heat – top with fresh parsley, season with salt & pepper and serve.
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