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Late Summer Foil Pouch Series: Quick Zucchini Parm

August 24, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Quick Zucchini Parm

This vegetarian dish is so simple but really makes great use of quick cooking, garden fresh zucchini. Add more or less pepper flakes based on how spicy you like it. This is a delicious side dish and can be served hot or at room temperature.

Ingredients:

  • 3 tbsp. butter, melted
  • 1 tbsp. Well Seasoned olive oil
  • ¼ cup freshly grated Parmesan
  • 2 cloves of garlic, minced
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 medium size zucchinis, cut into ¼ inch thick rounds
  • ¼ teaspoon crushed red pepper flakes
  • 2 sprigs of fresh basil, chopped

Instructions:

  1. Heat your BBQ to about 400F.
  2. Cut four sheets of foil, about 12-inches long. In a large bowl, mix the melted butter, olive oil, Parmesan cheese, and garlic. Add the sliced zucchini and toss to combine. Season with salt & pepper.
  3. Divide the zucchini into 4 equal portions and add to the center of each foil in a single layer, sprinkle with red pepper flakes. Fold the sides of the foil, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12 minutes.
  4. Served immediately, garnished with fresh basil.

Prep Time: 10 Minutes.

Cook time: 12 Minutes

Chef Helena’s Pad Thai: Kids Cook

August 23, 2020

On Wednesday, August 26th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for her Pad Thai with Chicken or Shrimp.

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

This recipe serves 4 people & it should take you about 20 minutes to prepare. Serve with fresh fruit and a ginger ale for a great dinner .

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

  • A cutting board with a wet towel under it
  • Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
  • 1 bowl for your noodles
  • 1 larger frying pan
  • 1 Tongs
  • 1 wooden spoon
  • 1 Whisk
  • 2 tasting forks
  • Bowls to put all your ingredients in
  • 4 dinner plates

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Pad Thai with Chicken or Shrimp

Ingredients:

  • 1/2 lb (220 g) dried wide rice noodles
  • For Sauce:
    • 8 tbsp. (75 ml) tamarind paste
    • 4 tbsp. (30 ml) fish sauce
    • 2 tbsp. (15 ml) fresh lime juice
    • 6 tbsp. (45 ml) finely grated palm sugar or brown sugar, more to taste
    • 2 tbsp. (30 ml) Ketchup
    • ½ cup chicken broth
    • Optional Chili sauce to taste, garlic chili great
  • For Chicken or Shrimp:
    • 1/4 cup (60 ml) vegetable oil
    • 1 cup chopped chicken or 8 large shrimp (10/12 count), peeled and deveined
    • ½ cup sliced onions
    • 2 tsp (10 ml) chopped garlic
    • 2 large eggs
    • 1 cup (250 ml) fresh bean sprouts
    • 4 tbsp. (60 ml) garlic chives, cut into 1-inch or green onion (2.5 cm) lengths
    • 8 oz. (110 g) medium-firm tofu (about 1/2 cup/125 ml), cut into small pieces
  • Garnish:
    • Bean sprouts
    • Fresh sprigs of cilantro
    • Lime wedges
    • 1/4 cup roasted nuts, finely chopped
Instructions:
  1. Soak noodles in warm water until soft and pliable, then drain
  2. In a bowl, mix together the tamarind paste, fish sauce, lime juice, palm sugar, ketchup & broth.
  3. This is your sauce.
  4. In oil, fry chicken or prawns until no longer pink
  5. Then add onions until tender, then add in garlic, crack in egg and stir to mix, add in bean sprouts, green onions and tofu.
  6. Add in sauce and cook 2 minutes, then garnish with Bean sprouts, cilantro, lime wedges and nuts

Prep Time: 20 Minutes

Cook time: 20 Minutes

 

Cook Along with Chef Deniz: BC Morel Risotto With Fresh Romano Beans

August 20, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.


BC Morel Risotto With Fresh Romano Beans

Yields: 2 portions.

Ingredients:

  • 200gr fresh morel mushrooms, or 100gr dried, rehydrated in hot water
  • 3 shallots, fine diced
  • 4 cloves, minced
  • 250ml arborio rice
  • 15ml dried morel powder
  • 200ml fresh romano beans, shucked and cooked tender in salted water
  • 5 sprigs of thyme
  • 1 larger sprig of rosemary
  • 750ml vegetable stock
  • 1 larger, ripe heirloom tomato, grated coarse
  • 100ml butter
  • 30ml fine sherry vinegar
  • 100ml white wine
  • 20ml miso paste
  • 1 chunk Parmesan Reggiano
  • 10ml white truffle oil, optional
  • 30ml Italian parsley, coarsely chopped
  • 30ml leeks, sliced thin, white part
  • 10ml chives, diced fine

Instructions:

  1. In a 12’’ heavy pan toast the rice dry until fragrant for about 2 minutes on medium heat.
  2. Reserve to the side. Melt 50ml of butter in the same skillet, add shallots, thyme, rosemary, garlic and cook until translucent. Add the morel mushrooms, sauté further 2 minutes, season with salt. deglaze the pan with sherry vinegar, cook dry, and repeat the same process with white wine. Add the rice, grated tomato, half of the romano beans, morel powder and 250ml hot stock and simmer on medium high heat. Once the rice kernels are visible, gradually add 50ml stock at a time, stirring the whole time, ideally.
  3. Once the rice is tender to the tooth, but still with a great bite add miso paste, leeks, parsley, check and correct seasoning. Add the truffle oil if using, add 30ml freshly grated parmesan. Garnish this with the rest of the romano beans and chives, serve.

Prep Time: 25 Minutes

Cook time: 30 Minutes

Cook Along with Chef Deniz: Oyster Mushroom Tempura With Yuzu Mayonnaise

August 20, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

  • Oyster Mushroom Tempura With Yuzu Mayonnaise
  • BC Morel Risotto With Fresh Romano Beans

This is where the Live Video Program will be posted


Oyster Mushroom Tempura With Yuzu Mayonnaise

Yields: 2 portions.

Ingredients:

  • 300gr Oyster Mushrooms, tough stalks removed
  • 75ml mayonnaise
  • 25ml yuzu juice
  • 1 garlic clove, zested
  • 10ml fish sauce, optional
  • 10ml Tajin spice
  • 10ml smoked paprika, or regular
  • 175ml all purpose flour, plus 50ml for dusting
  • 10ml onion powder
  • 10ml celery salt, optional
  • 225ml very cold soda water, or beer
  • 1 egg white

Instructions:

  1. Soak your cleaned oyster mushrooms in salty water for 5 minutes, squeeze dry. Mix 175ml flour, onion powder, celery salt if using, and cold soda water, stir until well mixed. Rest in the freezer for 10 minutes.
  2. In the meantime, mix fish sauce, yuzu juice, garlic clove and adjust seasoning. Heat your oil to 375F. Whip your egg whites to soft peaks, and fold gently into the batter.
  3. Dust the squeezed mushrooms with flour, dip it in batter and carefully fry until golden around 4–5 minutes.
  4. Dust with Tajin spice and smoked paprika, serve.

Prep Time: 25 Minutes

Cook time: 5-15 Minutes

Late Summer Foil Pack Series: Cajun Sausage, Potato & Green Bean Pouches

August 19, 2020

Part of our Late Summer Foil Pack Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Cajun Sausage, Potato & Green Bean Pouches

Baby potatoes and early season green beans so sweet and delicious are perfectly accented by smoky sausage and a little kick of Cajun seasoning. A few minutes before the dish is fully cooked, you can very carefully open the foil pouch (watch out for steam burns) and crack in a whole egg. Close the pouch back up and let the egg cook, this could transform the way you do breakfast on the weekends!

Ingredients:

  • ¾ lb. smoked sausage, thinly sliced (we like to use Andouille or Johnston’s Farmer sausage)
  • 1 lb. baby red potatoes, quartered
  • 1 lb. fresh green beans, trimmed
  • ½ lb. fresh mushrooms, halved
  • 1 medium onion, chopped
  • ¼ cup butter, divided
  • ¼ cup Cajun seasoning, divided
  • 2 tablespoons chopped fresh parsley leaves

Instructions:

  1. Pre-heat your BBQ to about 400F.
  2. Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer. Add butter & Cajun seasoning.
  3. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes, until the potatoes are fork tender.
  4. Served immediately, garnished with parsley.

Prep Time: 10 Minutes.

Cook time: 12-15 Minutes

Late Summer Foil Pouch Series: Fresh Stone Fruit Crumble

August 17, 2020

Part of our Late Summer Foil Pouch Series! You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it. Check out the full series here!

Fresh Stone Fruit Crumble in Foil Pouches

Crispy, crumbly, summer sweetness – all in one handy little packet! Fresh peaches in this recipe are pretty hard to beat BUT apples, pears, plums and nectarines or any combination of, all work well. Use what is in season, available and ripe! If you can add some whipped cream or ice cream, that would be awesome but this dish is so delicious on its own, no one will miss it!

Pro tip: You can freeze these pouches. Prepare the recipe fully, seal it up and freeze on a sheet pan (so it stays nice and flat). When you are ready to cook it, thaw it at room temperature for about an hour and then bake as you usually would.

Ingredients:

  • 5 medium, ripe peaches, nectarines or plums, pitted & sliced, skin on
  • ½ lemon, juiced
  • 3 tbsp. brown sugar
  • 1 cup oats
  • 1 tbsp. flour
  • ½ cup pecans, toasted & chopped
  • 3 tablespoons maple syrup
  • ¼ cup frozen butter, grated
  • 1 teaspoon cinnamon
  • ¼ tsp freshly grated nutmeg
  • pinch of salt

Instructions:

  1. Preheat your BBQ to medium high, about 400F.
  2. Create a double layer, approx. 8-inch x 8-inch tin foil pouch. Set aside.
  3. Put the sliced peaches in a large bowl, toss with the lemon juice & brown sugar, set aside.
  4. In a separate, medium sized bowl make the topping by combining the oats, flour, pecans, maple syrup, cinnamon, nutmeg, and salt. Grate the butter into the mix and stir to create the crumble.
  5. Next, layer the peaches and crumble topping into tin foil pouch by first adding half of the peaches to the pouch and then about ¼ of the crumble topping over the peaches. Then, add the rest of peaches followed by the last ¾ of the topping.
  6. Fold the top of your tin foil pouch over the mixture and seal the edges tightly. Place on grill and cook for 15-18 minutes or until the top of your crumble is a golden brown and the peaches are bubbly. Timing will very based on the firmness of your fruit.

Prep Time: 20 Minutes.

Cook time: 15-18 Minutes

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