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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.

Watermelon Cups

September 23, 2016

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

Watermelon Cups
Recipe Type: Dessert
This is a super COOL idea for these hot August nights!
Ingredients
  • 1 seedless watermelon - cut into large cubes
  • ¼ cup cucumber – seeded & diced very small
  • 1 ripe peach, small dice
  • 1 tbsp. fresh lime juice
  • ½ fresh jalapeno, small dice (seeds and membrane removed)
  • 2 tbsp. fresh cilantro or mint, finely chopped plus several small whole leaves to garnish
  • kosher salt and freshly cracked black pepper
Cream Sauce:
  • ½ cup cream fraiche or sour cream
  • ¼ cup fresh cilantro, finely chopped
  • 1 tbsp. lime juice, freshly squeezed
  • 1 tbsp. minced fresh jalapeno
  • 12 tbsp. feta, finely crumbled
  • kosher salt and freshly cracked black pepper
Instructions
  1. Stir to combine thoroughly.
  2. Season to taste with kosher salt and freshly cracked black pepper.
  3. With a melon baller scoop out the middle of each rectangle leaving about 1 cm wall of melon on the edges and the bottom.
  4. Repeat this process until all the watermelon cups have been hollowed out.
  5. Place all of the watermelon cups on a plate/tray, loosely cover with plastic wrap, and refrigerate until ready to be filled.
Make the filling:
  1. Add the diced jicama, peaches, jalapeno, cilantro, and lime juice.
  2. Toss gently to combine and thoroughly coat all of the ingredients with the lime juice to prevent them from oxidizing and turning brown.
  3. Season to taste with kosher salt and freshly cracked black pepper.
  4. Set aside.
Make the cream sauce:
  1. To a bowl add the cream fraiche, chopped cilantro, lime juice, jalapeno, and feta.
  2. Stir to combine thoroughly.
  3. Season to taste with kosher salt and freshly cracked black pepper.
Fill each of the watermelon cups with the fruit salad.
Garnish with a little dollop of cream and a small cilantro leaf.
Serve and enjoy!

Mango Red Curry Chicken

September 18, 2016

We have Ban Chok Dee Thai Cuisine - Langley Curry Sauces in our freezer. With the addition of the fresh mango puree this Red Curry dish is PHENOMENAL! #eatlocal #shoplocal

Mango Red Curry Chicken

Ingredients:

  • 1 tbsp. vegetable oil
  • 3 garlic cloves, minced
  • ½ tsp ginger, minced
  • 1 small onion, sliced
  • 1.5 lbs. chicken breast, cut into bite size pieces
  • 1 container of Ban Chok Dee red curry sauce
  • 1 very ripe, fresh mango, peeled, pitted & pureed
  • 1 tbsp. fish sauce
  • 2 kaffir (or Thai) lime leaves
  • Jasmine rice, cooked
  • Fresh cilantro, chopped
  • Lime wedges for garnish

Instructions:

  • Heat oil in a skillet over medium high heat. Add garlic, ginger and onion - sauté until the onion starts to soften. Add chicken and cook until about ½ way cooked. Add the mango, fish sauce and kaffir lime leaves.
  • Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Serve over jasmine rice, garnish with fresh cilantro & a squeeze of lime.

Prep Time: 15 minutes

Cook time: 40 minutes

Yield: 2-4 servings

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