Recipes

Delicious. Yet another reason to get a back of Ruby Chocolate (but really, who needs an excuse?) 

Toasted Oat Oatmeal with Ruby Chocolate

Steel cut oats take longer to cook than rolled oats or quick oats, you can change them out if that is what you have on hand but you will need to reduce the cooking time & the quantity of water used. Regardless of which type of oats you use, taking the time to dry toast them in the oven is totally worthwhile, the nutty flavour you get really adds to this dish!

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon salt*
• ¼ cup dried apricots, chopped
• 2 tablespoons dried cherries
• 2 x 3” cinnamon sticks*
• 2 tbsp. Ruby Chocolate chips*
• Maple syrup (optional)*
• *Available from Well Seasoned

Instructions:

1. Spread oats in a shallow baking pan. Bake, uncovered, in a 350-degree F oven for 10 minutes or until oats are lightly browned, stirring twice. Cool in the pan on a wire rack.
2. Meanwhile, in a large saucepan, bring water, sugar, butter and salt just to boiling. Stir in oats, apricots, cherries and cinnamon. Reduce heat; cover and simmer for 20 to 25 minutes or until oats are just tender and liquid is nearly absorbed, stirring occasionally. Remove and discard cinnamon sticks. Serve oatmeal warm topped with chocolate. Drizzle with maple syrup.
3. Serves 4

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hog Shack Meatloaf

Don't forget, the secret to great meatloaf is to let it rest properly before serving!

Ingredients:

• 1 lb. lean ground beef
• ½ lb. ground pork
• 1 cup dried bread crumbs
• ½ cup diced cooking onion
• ½ cup milk
• 1 large egg beaten
• 2 tbsp. Hog Shack BBQ Sauce*
• 1 ½ tbsp. Hog Shack BBQ Rub*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons BBQ Sauce and rub. Use your hands to mush and mix these ingredients together until well combined. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
3. Pour the ¼ cup of sauce on top of the meatloaf and spread it into an even layer.
4. Bake uncovered for 55 minutes.
5. Let the meatloaf rest for 8-10 minutes before serving.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Avocado Aji Devilled Eggs

Aji pairs well with every meal you prepare, and they have a variety of spice levels so everyone can enjoy this locally made taste of South America. Today's recipe puts a spin on a party staple:

Ingredients:

• 12 large eggs, hard boiled – peeled & halved
• 2 large very ripe avocados
• 1 small bunch of fresh cilantro, finely chopped
• 1/2 cup Aji Chunky Chili Condiment*
• *Available from Well Seasoned

Instructions:

1. Scoop avocado & egg yolks into a bowl and mash.
2. Add ½ cup Aji and mix to taste.
3. Spoon or pipe the avocado mixture into the egg whites. Garnish with fresh cilantro & serve immediately.

"One of the simplest and most surprising ways to enjoy chèvre is as a truffle! There is no chocolate involved, but the combination of savoury and sweet with the rich creaminess of the cheese and the crunchiness of the pistachios make this a perfect addition to a glass of BC wine! A customer in my store told me she had enjoyed a similar dish in Spain and I was intrigued, so I created this version. I serve the truffles on small plates, tapas–style, or add them to a cheese and charcuterie board. It’s fun to see the look of surprise when my guests eat their first one." - Angie Quaale, Eating Local in the Fraser Valley

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish in time for the party season! Did you miss it live? We've got the video embedded at the bottom under the recipe!

Chèvre Cheese Truffles

If you're looking for inspiration this holiday season, look no further! This great recipe and more are available in our favourite local cookbook; Eating Local in the Fraser Valley. This cookbook and local foodie tour guide is one of our local features in the month's Christmas advent calendar event. It makes a great gift too!

Ingredients:

• 1 cup shelled pistachios
• 8 oz fresh Milner Valley chèvre
• 24 seedless red or green grapes
• *Available from Well Seasoned

Instructions:

1. To roast the nuts, preheat the oven to 350°F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8 to 10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped but not powdered; set aside in a small bowl.
2. Put about 2 tsp of the chèvre in the palm of your hand, flatten it into a disk, and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in cheese. Place it on a baking sheet. Repeat this process until all of the grapes are coated or you run out of cheese.
3. Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm up. Then roll the cheese-coated grapes in the chopped pistachios until coated and return them to the refrigerator until you are ready to serve them. They will keep, covered with plastic wrap, for about 4 days.

Catch Angie on CBC today as she demonstrate how to prepare this delicious dish. Did you miss it live? We've got the video embedded at the bottom under the recipe!

Spicy Turkey Queso

If you're looking for inspiration this holiday season, look no further!

Ingredients:

• 1 tbsp. Well Seasoned Extra Virgin Olive Oil*
• 8 ounces ground turkey thigh
• 1 teaspoon Cajun seasoning*
• ½ teaspoon chili powder*
• ½ teaspoon cumin*
• Kosher salt and freshly ground black pepper, to taste*
• 8 ounces cream cheese, cubed
• ½ cup shredded Monterey Jack cheese
• ½ cup canned diced tomatoes
• ¼ cup canned chopped green chilis
• ¼ cup your favourite salsa
• 2 tablespoons chopped fresh cilantro leaves
• *Available from Well Seasoned

Instructions:

1. Heat olive oil in a medium sized frying pan over medium high heat. Add ground turkey, Cajun seasoning, chili powder, cumin, salt and pepper, to taste. Cook until browned, about 5 minutes, making sure to crumble the turkey as it cooks.
2. Add cream cheese and stir until melted. Stir in Monterey Jack cheese, diced tomatoes, green chilis and salsa until well combined.
3. Add cilantro and serve immediately.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Homemade Naan Bread – the perfect accompaniment to your Butter Chicken

Well Seasoned Advent Day 7 Feature Item: SpiceWorks All-in-One Butter Chicken & Mango Curry Dip Mix. Everyone loves fresh Naan and Butter Chicken. It's the ultimate comfort food. SpiceWorks makes your main prep easy, gets the kitchen smelling delicious, and allows you to focus on making fresh bread that will convert even the most cautious foodie. Based in Surrey, this local company has amazing mixes that will have you whipping out meals in under and hour without resorting to fast food during the hectic season.

Ingredients:

• 2 tsp active dry yeast
• 1 tsp sugar
• ½ cup water lukewarm
• ¼ cup vegetable oil
• 1 egg large
• ¼ cup plain yogurt
• 2 ½ cups all-purpose flour
• ½ tsp salt
• 12 tsp. Well Seasoned Extra Virgin Olive Oil*
• 4 tbsp butter melted
• 2 tbsp parsley chopped
• *Available from Well Seasoned

Instructions:

1. Heat the oven to 200 F degrees.
2. In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.
3. To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.
4. In a separate, large bowl, combine the flour with the salt. Add the yeast mixture and mix with your stand mixer for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky. Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Turn OFF your oven, place the bowl inside and allow to rise for about 30 minutes to 1 hour or until doubled in size.
5. After it rises, cut the dough into 12 equal pieces and shape each piece into a small ball.
6. Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it's about 1/3-inch-thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute, the skillet should be very hot, so you'll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.
7. Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn't dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley.