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Simple Roasted Roots

October 06, 2016

Plan a few Thanksgiving sides can be made ahead and roasted while your turkey rests. These seasonal root veggies are an excellent addition to any meal, garnish with goat cheese or keep it simple! #eatlocal

Simple Roasted Roots

Recipe Type: Side Dish
Cuisine: Vegetarian
Ingredients
  • 1 pound beets, peeled, quartered
  • ½ pound carrots, peeled, cut in half
  • 1 pound turnips, peeled, quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Nonna Pias Balsamic Reductions rosemary reduction for drizzling
Instructions
  1. Preheat oven to 400°F.
  2. Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  3. Spread in a single layer on a roasting pan. Roast for 1 hour, until caramelized & fork tender. Remove from oven and drizzle with balsamic reduction.

Greek Chicken & Rice

October 05, 2016

One pot Wednesday. This recipe is a keeper!

Greek Chicken & Rice

Recipe Type: Main Course
Cuisine: Mediterranean
A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
Ingredients
  • For the Chicken Marinade:
  • 5 chicken thighs, skin on, bone in
  • 2 lemons zested + 4 tbsp. lemon juice
  • 1 tbsp. dried oregano
  • 4 garlic cloves, minced
  • ½ tsp salt
  • For the Rice:
  • 1½ tbsp. olive oil
  • 1 small onion, finely diced
  • 1 cup basmati rice
  • 2 ¼ cups chicken broth
  • 1 tbsp. dried oregano
  • ¾ tsp salt
  • Freshly cracked black pepper
  • Finely chopped parsley for garnish
  • More fresh lemon zest for garnish
  • ¼ cup crumbled Feta cheese for garnish
Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and refrigerate overnight.
  2. Preheat oven to 350F.
  3. Remove chicken from marinade, but reserve the Marinade. Heat ½ tbsp. olive oil in a deep, heavy skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour off fat and wipe the pan clean. Return it to the stove and heat 1 tbsp. olive oil again over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining ingredients and reserved Marinade.
  4. Let the liquid come to a simmer and then add the chicken. Cover with a tight fitting lid and transfer to the oven for about 35 minutes. Remove the lid and bake for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Remove from the oven and allow to rest for 5 minutes before serving, garnish with parsley, feta cheese and fresh lemon zest, if desired.

Baked Pumpkin Risotto

October 04, 2016

This recipe is oven baked, making it perfect for a weeknight so you can get other things done while it is baking. #TastyTuesday

Baked Pumpkin Risotto

Recipe Type: Main Course
Cuisine: Italian

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

Ingredients
  • 1½ cups Arborio rice
  • 1 large shallot, diced
  • 1 ½ lb. pumpkin, diced into ½ " cubes (about 4 heaping cups)
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 3½ cups chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • ½ cup grated Parmesan cheese
  • Salt & cracked black pepper
  • Grated Parmesan & Finely chopped parsley for garnish
Instructions
  1. Preheat oven to 350F.
  2. Heat olive oil in ovenproof pot over medium high heat. Add garlic and shallot and cook until translucent. Add rice and stir so all the rice grains are coated with the olive oil. Add white wine and cook until the liquid evaporates - about 1 minute. Add pumpkin and stock, and bring to boil. Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.
  3. Check it at 20 minutes. The risotto is ready to come out of the oven when the rice is cooked - ideally, the rice should be a bit al dente and still very wet like porridge, not dry like a pilaf. Remove the pot from the oven & return to the stove top over medium heat. Add butter and Parmesan cheese. Add more if you want - the more you add, the creamier the risotto will be. Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water. Season with salt and pepper to taste & serve, garnished with parsley and extra Parmesan.

Old School Hamburger Casserole

October 01, 2016

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

Recipe Type: Dinner
Cuisine: American
One Pot Wednesday! There's no school like the old school - the kids are going to LOVE it! This is a great Back to School recipe!
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 lb ground lean beef
  • 340g elbow macaroni
  • ½ cup frozen corn
  • 2 cups chicken stock
  • 1 tbsp. your favorite hot sauce
  • ½ tsp Mexican chili powder
  • 1 tsp dried oregano
  • 1 tsp each onion & garlic powder
  • 28 oz can crushed tomatoes
  • 2 tbsp. tomato paste
  • Salt and pepper
  • 2 cups grated cheddar plus more for garnish
  • 1 green onion, chopped
  • 1 Roma tomato, chopped
Instructions
  1. Heat oil in a deep skillet over medium high heat. Add onion, carrot and celery. Cook for 5 minutes or until soft. Increase heat to high and add beef. Cook, breaking it up as you go, until cooked through.
  2. Add remaining ingredients EXCEPT cheese. Stir to combine, bring to simmer then turn down to medium so it simmers gently.
  3. Cook for 10 to 12 minutes or until most of the liquid is absorbed but it is still saucy. The pasta should be just about cooked. Stir in the cheese. Adjust salt and pepper to taste. Sprinkle with extra cheese. Remove from stove. The pasta should now be cooked - tender but firm, not mushy.
  4. Garnished with green onions and tomatoes, serve immediately.

Butternut Fritters

October 01, 2016

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

Tastes like fall!
Ingredients
  • 5 cups shredded butternut squash (peeled & grated on a box grater)
  • 2/3 cup flour
  • 2 large eggs, lightly beaten
  • 1 ½ tbsp. minced fresh sage
  • Kosher salt & pepper
  • Vegetable oil for frying
  • Sour cream* & freshly snipped chives for garnish

*Want to make it vegan? Try a soy yogurt or a cashew sour cream: http://www.food.com/recipe/cashew-sour-cream-non-dairy-sour-cream-alternative-substitute-204512

Instructions
  1. In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  2. Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.
  3. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
  4. Serve immediately with a generous dollop of (vegan) sour cream & some freshly snipped chives.

Mexican Stuffed Zucchini Boats

September 30, 2016

Meatless Monday. Mexican Stuffed Zucchini Boats is how we are rolling today! Fresh, end of summer zucchini make this dish so excellent!

Mexican Zucchini Boats

Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Vegetarian

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

Ingredients
  • 4 large zucchini
  • 1x15oz can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup of your favorite salsa
  • 1 red bell pepper, cored and diced
  • ½ red onion, diced
  • ½ cup corn niblets
  • 1 jalapeno, cored and diced
  • 1 tbsp. + 1 tsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ cup fresh cilantro, chopped
  • salt to taste
  • 1 cup shredded cheddar
Instructions
  1. Grease a 9 x 13” baking dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn & beans along with the salsa, chili powder & cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in ¼ cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown. Garnish them with fresh cilantro and serve.
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