Recipes

Basmati Rice with Peas

By Chef Deniz Tarakcioglu

January 7th, 2021

Ingredients:

• 250 mL basmati rice
• 50 mL frozen peas
• 5 sprigs of cilantro
• 2 slices of ginger

Instructions:

• Combine rice, ginger, pinch of salt and cilantro in a small pot, add 175 mL cold water.
• Bring up to a simmer, cover and cook in on low heat for 10 minutes.
• Turn off the heat, add peas and rest for 7 minutes.
• Fluff with a fork.

Who cares that it's raining - it's meatloaf night! Visit us in store and pick up some mango chutney and whip up something easy and comforting for dinner This recipe is great as a back to work/back to school leftover too.

Minute Mango Meatloaf

By Angie Quaale

Ingredients:

• 2 lbs ground Meat (Beef, Chicken, Turkey, Pork, or Your Combination)
• 1 tsp fresh Ginger
• 2 cloves Garlic
• 2 tsp Curry Powder
• 1 chopped Onion
• 1 beaten Egg
• Salt
• 1/3 cup Bread (or cracker crumbs)
• 1 jar Mango Chutney
• Cilantro

Instructions:

• Heat oven to 350 degrees.
• In a mixing bowl, combine the ground meat, chopped onion, ginger, crumbs, garlic, curry powder, salt, egg and 3-4 tbsp of Mango Chutney. Use hands to mix ingredient together.
• Place 1/2 of the meat mixture in a cake or loaf pan.
• Scoop and smear a layer of Mango Chutney on top.
• Top off the rest of the meat mixture into the pan.
• Bake for 45-60 minutes until cooked thoroughly.
• Once baked, allow 10 minutes rest before garnishing with fresh Cilantro and another dollop of Mango Chutney. Serve with basmati rice (or garlic mashed potatoes) and steamed green beans.

For today's recipe, we found an oldie from our the archives of our 12 Days of Recipes from 2009! Enjoy today's recipe, and if you missed any of THIS year's 12 Days of Recipes, you can check out the complete series on our recipe archive.

Rosemary Cranberry Nut Bread

By Angie Quaale

Ingredients:

• 2 c all-purpose Flour
• 1/2 tsp Baking Soda
• The zest of 1 fresh Lemon
• 1/2 c toasted Almonds, coarsely chopped
• 1 c white Sugar
• 3/4 c Orange Juice
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/2 c frozen Cranberries
• 1/4 c softened unsalted Butter
• 1 whole Egg
• 1 tbsp fresh Rosemary, finely chopped

Instructions:

• Heat oven to 350 degrees F (175C). Grease and flour a 9x5" loaf pan.
• Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, rosemary, cranberries, and almonds. Set aside.
• In a large bowl, cream together the butter, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched.
• Let stand for 10 minutes & then turn out onto a wire rack to cool. Wrap in plastic or beeswax wraps when completely cool to preserve freshness.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 11: Special Treats & Techniques

On the eleventh day of recipes, we're giving you the reason you needed to get the culinary torch you've always wanted! From caramelizing desserts to roasting peppers, every aspiring chef should have a culinary torch in their kitchen! And you've still got time to pick one up in store before Christmas - we're open in our Langley store until December 24th at 4PM.

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Tea Crème Brûlées

By Well Seasoned

Ingredients:

• 2 cups of Whipping Cream
• 1 tbsp Vanilla Extract
• 2 tbsp Loose Tea
• 5 whole Egg Yolks
• 3/4 cup Sugar
• Extra Sugar for Topping

Instructions:

• Heat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep.
• Set a kettle to boil water.
• In a bow, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has stepped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins.
• Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre.
• Remove the ramekins from the pan & Cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours.
• While you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the fame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface fo the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 10: Holiday Cookies

On the tenth day of recipes, we're featuring Angie's Famous Bacon Chocolate Chunk Cookies. This recipe has been featured on Vancouver Magazine's ilst of 101 things to eat before you die, and we've had such a popular demand for these that we even added them to our Gourmet-To-Go Cookies this year. We added a few seasonal flavours to our freezer this winter, so if you're popping by the store before December 24th (at 4PM), grab a few Slice and Bake Cookie Logs and Cookie Balls to make this season happy, sweet, and easy!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Angie's Famous Bacon Chocolate Chunk Cookies

By Well Seasoned

Ingredients:

• 3/4 cup unsalted Butter, softened
• 1/4 cup granulated Sugar
• 1 cup Brown Sugar
• 1 Egg
• 2 tsp Vanilla extract
• 2 tsp Cornstarch
• 1/2 tsp Salt
• 2 cups all purpose Flour
• 1 tsp Baking Soda
• 8 oz. bittersweet Chocolate Chunks
• 6 slices of Thick Cut Johnston's Bacon, crisp and roughly chopped

Instructions:

• Heat over to 350F.
• Cream together butter and sugar until smooth. Add egg and vanilla and blend in. Stir in flour, cornstarch, baking soda, and salt. Stir in the chocolate chunks and bacon.
• Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

Our annual 12 days of recipes continues! These recipes and features make great gifts and stocking stuffers, and are must-haves for the serious cook during the holiday season!

Day 9: Holiday Dinners

On the ninth day of recipes, we're featuring our great selection of bulk herbs and spices, and Major Brand Stock. You're going to want to come by and get stocked up at our place before heading out to grab some local Johnston's thick-cut bacon and JD Farms Turkey Breast for this feast!

Contest: For a chance to win a Well Seasoned Gift Certificate (works online or in store), tell us how you'll use the daily feature product, and then tag a friend our Facebook, Instagram, or comment on today's recipe below. Read our contest rules here.

Pear Stuffed JD Farms Turkey Breasts

By Well Seasoned

Ingredients:

• Ingredients for the turkey brine
• 6 cups water
• ½ cup kosher salt
• ½ cup sugar
• For the Turkey:
• 1 x 2-pound boneless JD Farms turkey breast (or 4 boneless chicken breasts)
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• ½ teaspoon red chili flakes
• Kosher salt
• 1 ripe but slightly firm pear, peeled, cored and cut into 1/4-inch cubes
• 2 tablespoons finely chopped walnuts
• 1 cup panko bread crumbs
• ½ cup chicken stock
• Freshly ground black pepper
• 6 strips thick cut Johnston’s bacon
• 1 teaspoon sweet Hungarian paprika
• 2 tablespoons vegetable oil
• Butcher's twine

Instructions:

• Begin by making the brine:
• In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered.
• Refrigerate for about 4 hours.
• For the turkey:
• Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; sauté for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat.
• Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
• Remove the turkey breast from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste.
• Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon.
• Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika.
• Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape.
• Transfer the breast to a sheet tray and rest in the refrigerator for at least 1 hour.
• Heat the oven to 375 degrees F.
• Remove the turkey breast from refrigerator ½ hour before you plan to cook it.
• Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing.
• Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side.
• Transfer the turkey breast to a baking sheet lined with a rack. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes.
• Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing.
• Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.