Recipes

On Wednesday, April 29th from 11:30-Noon, we went live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena walked us through her recipe: Chef Helena’s Wonton Soup with Noodle & Pan Fried Dumplings. The recipe serves 4 people & it should take you about 20 minutes to prepare. 

Ingredients for Broth:

• 8 cups Chicken Broth*
• 2 tablespoon chopped Ginger
• 2 tablespoon chopped Green Onions
• ½ teaspoon Sesame Oil
• 1 tablespoon Soy Sauce
• ½ cup sliced Carrots
• ¼ cup Broccoli florettes
• 1 handful of Spinach, Romaine Lettuce or any greens you like
• 1 cup cooked noodles (Helena likes soba noodles, they cook quick, toss with sesame oil (prevents sticking))

Ingredients for Dumplings:

• Oil for pan
• Water for pan, about ½ cup
• Thin sliced Ginger
• Black Chinese Vinegar or any you like, rice vinegar works great too

Ingredients for Wontons and Dumplings:

• 48 Wonton Skins (use ½ for wontons and ½ for dumplings) 24 in each recipe
• 1 pound Ground Beef, Pork, Chicken or Turkey
• ½ cup chopped Green Onions
• 2 tablespoon minced Ginger
• 4 cloves of chopped Garlic
• 1 tablespoon Soy Sauce
• 1 tablespoon Corn Starch
• 1 teaspoon Sesame Oil
• Pinch Sugar
• Bowl of Water
• *Available from Well Seasoned

Instructions for Broth:

1. Place broth into a large pot with ginger, green onions, sesame oil and soy. Bring to a simmer
2. Add in carrot and cook until tender
3. Add in broccoli and greens
4. Place cooked wontons and noodles into 4 bowls and top with broth

Instructions for Wontons and Dumplings:

1. Making wontons, mix everything together, except the wonton skins & the bowl of water
2. Make one at a time, watch as chef Helena shows you different ways to fold the wonton
3. Dip your finger into the water and trace around the outside of the wonton skin
4. Place a small about of filling in the middle and fold in a triangle. This is the easiest fold
5. Boil in salted water for about 2-3 minutes
6. Serve with soup and noodles

Instructions for Taco Filling/Topping:

1. For dumpling, take uncooked wontons, place in a non stick frying pan with oil, in one layer
2. Pan fry until one side is brown
3. Quickly add water to the pan and place the lid on top to steam, steam until all water is gone
4. Serve with ginger mixed into the vinegar (dipping sauce) or just pan soy sauce .

Prep Time: 30 Minutes

Cook time: 20 Min

We sure love tacos at Well Seasoned. Be sure to search "tacos" in our recipe section to check out the new recipes we add seasonally. We're in the mood as we prep for Chef Helena's upcoming live-stream class this coming Wednesday - be sure to join us at 11:30AM!

Seafood Tacos

Olé for the ocean!!

Ingredients:

• 1 ¼ pounds Halibut cubed
• ¼ cup vegetable oil
• Vegetable oil (for sprinkling)
• 16 x 5-inch corn tortillas
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons chopped onion
• 1 lime, cut into wedges (for garnish)
• *Available from Well Seasoned

Instructions:

1. In a bowl. combine the fish. oil, cumin seeds , oregano, salt, and pepper. Cover and refrigerate, tossing occasionally for 2 hours.
2. About 10 minutes before serving, sprinkle enough oil in a large skillet to make a thin film in the pan.
3. When it is hot, sauté the fish over high heat for 2 minutes, stirring constantly.
4. Meanwhile, heat a large griddle and cook the tortillas for 10 seconds on each side. Transfer them as they are done to a covered dish.
5. Toss the cooked halibut with cilantro and onion.
6. Serve with wedges of lime and fresh fruit salsa.

Prep Time: 2 hours hands-off (marinate)/5 Minutes

Cook time: 20 Min

On Wednesday, April 22nd from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will walk you through her recipe: Chef Helena's Mexican Tortilla bites with homemade pineapple salsa & Guacamole. The recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe over tortilla chip, in a taco or even on rice. On Wednesday, we will be making it with tortilla chips. Missed the live session? 

Chef Helena’s Mexican Tortilla Bites with Homemade Pineapple Salsa & Guacamole

On Wednesday, April 22nd from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. This recipe is great for kids aged 7 and up. If you need help with a chef's knife, get a grown up to help you!

Ingredients for Salsa:

• ½ cup diced Onion
• 1 teaspoon Salt
• 1 cup Pineapple, fresh or canned, diced small
• 2 tablespoons Well Seasoned Olive Oil
• 2 tablespoon chopped Cilantro
• ¼ cup sweet diced Peppers, red looks the best
• Juice of ½ Lime
• Hot sauce or Hot Pepper (jalapeño to taste
• 1 tablespoon chili powder
• 1 tablespoon sweet paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ¼ teaspoon hot peppers

Ingredients for Guacamole:

• ½ cup diced Onion
• 1 teaspoon Salt
• 1-2 ripe Avocados, peeled
• Juice of ½ Lime
• 2 tablespoon chopped Cilantro

Ingredients for Taco Filling/Topping:

• 2 tablespoon Oil
• 1 cup Onions, diced
• 1-pound ground Pork, chicken, beef, turkey or vegetarian substitute
• 1 cup Tomato Sauce
• Tortilla Chips
• Cheese/Cilantro for garnish
• *Available from Well Seasoned

Instructions for Salsa:

1. Take the onion and place into a bowl with salt, massage the salt into the onion
2. Add everything else, you now have pineapple salsa, taste and adjust seasoning.

Instructions for Guacamole:

1. Take the onion and place into a bowl with salt, massage the salt into the onion.
2. With a fork, mash the avocados into the onions.
3. Add everything else, you now have guacamole, taste and adjust seasoning

Instructions for Spice Mix:

1. Mix everything together in a bowl, you now have homemade taco seasoning

Instructions for Taco Filling/Topping:

1. In a large frying, add oil & onions, sauté until onions are clear or like brown
2. Then add in beef and cook until no longer pink
3. Add in spices and tomato sauce and cook 5 minutes, taste and adjust seasoning
4. Place filling in the middle of the place, surround with chips and top with salsa and Guacamole
5. Garnish with cheese and cilantro if you like.

Prep Time: 30 Minutes

Cook time: 20 Min

As many of us engaged in daily bread making experiments, we thought we'd share a delicious dessert that doesn't deplete our flour stores.

Cardamom Orange Flourless Chocolate Cake

There are NEVER any leftovers when we make this cake. Happy Easter!

Ingredients:

• 8oz. good quality bittersweet Chocolate. melted and cooled*
• 1 stick ( 1/4 lb.) unsalted Butter
• 1 tsp ground Cardamom*
• The zest of 1 large Orange
• 4 whole Eggs
• 1/2 cup White Sugar
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350.
2. Cream the butter until light and fluffy. Add the sugar and mix just to incorporate. Add the eggs one at a time until combined. Mix in the chocolate and spices.
3. Pour into a lightly buttered pan, we like to use a tart pan.
4. Bake for 25 minutes. Let cool for about 10 minutes before removing from pan. 
5. Serve. Eat.

Prep Time: 30 Minutes

Cook time: 25 Min

On Wednesday, April 15th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena tooks us through one of her favourite family recipes for a tasty and satisfying Chicken a la King.

This tutorial will take about 30 minutes and you will have enough food to serve your family a delicious lunch!

Chef Helena’s Chicken A La King

Originally presented live as our first ever Cook-Along live class on April 15th at 11:30 AM on Facebook Live.

This recipe serves 4 people & it should take you about 20 minutes to prepare.

You can serve this recipe over pasta, rice or with butter toast points (this is the way we always had this in our house). Today we are making it with pasta.

Ingredients:

• 2 tablespoons Well Seasoned Olive Oil*
• ½ Onion, diced
• ½ cup Butter
• ½ cup Flour
• 4 cups Milk, with a little more in case you to thin the sauce
• Salt and Pepper to taste
• 1 teaspoon Garlic Powder
• 2 cups Chicken, cooked or any protein (2 cans tuna, turkey, ham etc.)
• 1 cup Frozen Peas
• Salt for pasta water
• 1 pound Pasta, uncooked*
• Dried, or fresh Parsley, chopped for garnish
• Spanish Sweet Paprika for garnish*
• *Available from Well Seasoned

Instructions:

1. Bring the large pot that is filled with water to a boil, season with salt, this is for the pasta
2. When water come to a boil, place in your pasta, boil according to package suggested time
3. In the medium pot place the oil and sauté the onion until translucent
4. Add the butter to the pot and melt, stir to combine
5. Add the flour to the pot to make a roux, cook one minute – stirring well
6. Add the milk to the pot and bring it to a simmer. Use the whisk to smooth out the sauce. The sauce should thicken.
7. Season with salt, pepper and garlic powder
8. Use your tasting spoon, check for seasoning, you might have to check twice – add more salt or pepper if you like.
9. Add in the cooked chicken and peas
10. Drain pasta and serve your Chicken A La King over pasta
11. Garnish with parsley and paprika. If you like, you can serve this with a salad to make it a complete meal, enjoy!

Prep Time: 20 Minutes

Cook time: 20 Minutes

Barley is delicious, locally grown, and good for you! Health Canada says that consuming at least 3 grams per day of soluble fiber can lower levels of blood cholesterol, so switch up your white rice tonight for something great! As a note, barley does contain gluten, but it has been found that some people with wheat allergies can still tolerate barley or rye.

Barley Pilaf

Switch up your staples. Tired of rice and pasta? Get your Barley on!

Ingredients:

• 2 tbsp Butter
• 1 Onion, finely chopped
• 1 Garlic clove, finely chopped
• ½ cup Barley, rinsed with Cold Water*
• 2½ cups Chicken Stock*
• Salt, to taste
• Freshly ground Black Pepper, to taste*
• *Available from Well Seasoned

Instructions:

1. Set the oven at 37SF
2. Melt the butter in a flameproof casserole. Add the onion and cook for S minutes, until it is soft but not brown. Add the garlic and barley and cook, stirring, for another minute.
3. Add 2 cups of the stock to the pan and bring the liquid to a boil, cover the pan, and transfer it to the oven. Cook the pilaf for 1 hour.
4. Stir in the remaining ½ cup stock. Add salt (you may not need any if you're using canned stock) and pepper to taste. Re-cover the pan and continue cooking for 30 minutes or until the bare has absorbed the stock and is very tender.
5. Taste for seasoning, and serve at once.

Prep Time: 5 Minutes

Cook time: 90 Min