Recipes

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.

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!

Oven Baked BBQ Chicken Thighs

Today's feature recipe uses Prairie Smoke & Spice's award winning sauces and all-purpose rub to bring the BBQ inside for a delicious oven-baked meal!

Ingredients:

• 2 cups Prairie Smoke & Spice Blue Ribbin’ BBQ Sauce
• ½ cup Prairie Smoke & Spice All Purpose BBQ Rub
• 12 bone-in, skin-on chicken thighs
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 400 degrees F.
2. Generously season both sides of the chicken thighs with the dry rub and place them skin-side down on a sheet pan and place in the oven. Roast for 25 minutes.
3. Remove from the oven, brush some sauce all over the thighs, turning them over to coat the bottom as well. Return to the oven for another 10 minutes more. Remove from the oven, brush on more sauce, and increase the oven temperature to 425 degrees F.
4. Continue roasting the chicken thighs until the sauce is starting to brown around the edges and the thighs are totally cooked through, 5 to 7 minutes more.
5. Remove from the oven and let sit for at least 10 minutes before serving. You might want to make a double batch….these never last long!

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!

Coconut Hot Chocolate

Combine Coconut Milk and Chocolate Almond Milk with some wicked good chocolate and you've got yourself a decadent cup of comfort. You know our hot chocolate rule: NEVER just add water!! Not sure about coconut milk? Check out Chef Carl's video all about using coconut water, milk and cream when cooking. Now all you need are some Gone Kooky cookies to go with! They are today's Local Advent Calendar feature!

(And perhaps you have some Bailey's kicking around...cause that always makes a nice addition.)

Ingredients:

• 1 pouch De Siam coconut milk*
• 1 ½ cups unsweetened chocolate almond milk
• ½ cup dark chocolate, chopped*
• 1 or 2 tablespoons Valrhona cocoa powder*
• ½ teaspoon vanilla extract*
• Small pinch of sea salt, to taste
• For topping: Homemade whipped cream & toasted coconut, coconut milk whipped cream & ground cinnamon and/or marshmallows.
• *Available from Well Seasoned

Instructions:

1. Add coconut milk and almond milk to a medium saucepan and place over medium heat. Whisk in chocolate chips, cacao powder and vanilla; mixing until chocolate is completely melted and smooth. We recommend starting with 1 tablespoon of cocoa powder, tasting, then adding more in if you feel it’s necessary. Lastly add in a pinch of sea salt. Taste and adjust flavour as necessary.
Top with slightly sweetened whipped cream, whipped coconut cream or marshmallows. Makes 2 servings.

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!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

Well Seasoned Advent Day 3 Feature Item: Eating Local in the Fraser Valley. This best-selling cookbook and guide book has profiles on each Fraser Valley location—from berry farms, apple orchards, and chocolatiers, to butchers, bakers and artisan cheese makers; and from restaurants, farmers markets to breweries, vineyards, and more. It makes a great gift for any foodie (and suggest day trips you can take together in the new year). Give a gift that will have you making memories all next year!

Today's feature recipe is a great holiday side that just happens to be vegetarian!

Ingredients:

• 1 lb. small carrots, peeled
• ½ lb. parsnips, peeled
• 1 can (19 oz.) chickpeas, drained and rinsed
• 3 Tbsp. Well Seasoned Extra Virgin Olive Oil*
• 1 tsp dried red chili flakes*
• ½ tsp sea salt*
• 2 Tbsp. pomegranate molasses*
• ½ cup crumbled feta*
• 2 Tbsp. chopped fresh flat-leaf parsley, for garnish
• *Available from Well Seasoned

Instructions:

1. ​Preheat the oven to 400°F.
2. ​Halve the carrots and parsnips lengthwise. You want them roughly the same size. Transfer them to a rimmed baking pan and spread them out in a single layer. Add the chickpeas to the pan and drizzle it all with the oil. Sprinkle over the chili flakes and the salt and toss to combine.
3. ​Place the pan in the hot oven and roast for 15 minutes. Remove from the oven and turn over the veggies and stir the chickpeas to recoat with the oil. Return the pan to the oven and roast for another 15 minutes.
4. ​Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
5. ​Transfer to a platter to serve, drizzle over the pomegranate molasses, sprinkle over the feta, garnish with parsley, and serve warm.

Catch Angie on Global Morning today as she demonstrate how to prepare this delicious breakfast bake (perfect for holiday company).

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup

We do love our BC Blueberries - this recipe features them both in the french toast & in the syrup! You can never have too much of a good blueberry thing.

Ingredients for French Toast:

• 2 tablespoons butter, for greasing
• 1 loaf day-old crusty sourdough bread
• 8 whole eggs
• 2 cups whole milk
• ½ cup whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons vanilla extract*
• ¾ cup frozen BC Blueberries

Ingredients for Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup quick oats
• ½ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon*
• ¼ teaspoon salt*
• 1/8 tsp. freshly grated nutmeg*
• ½ cup cold butter, cut into pieces

Ingredients for BC-Blueberry infused Maple Syrup:

• 3 cups frozen blueberries /li>
• 1 cup maple syrup*
• *Available from Well Seasoned

Instructions:

1. For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
2. For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
3. To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
4. For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.