Recipes

On the twelfth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Spiceologist Raspberry Chipotle Rub to make...

Raspberry Chipotle Braised Short Ribs

Spiceologists creates a line of seasonings we have been carrying at Well Seasoned for a few years and we absolutely love them. The sweetness of the raspberry and the little hint of smoky spiciness from the chipotle totally takes this short rib recipe to the next level. We get our short ribs from Bonetti Meats on 248th street in Langley, they are nice and meaty – always exceptional quality. Don’t forget to enter our contest before 11:30 AM on December 24th.

Ingredients:

• 4 lbs beef short ribs
• 2 tablespoons Well Seasoned olive oil *
• 2 medium yellow onions, diced
• 3 large carrots, peel and cut into rounds
• 2 medium celery stalks, diced
• 2 tablespoons all-purpose flour
• ½ bottle Cabernet Sauvignon
• 1 tablespoon tomato paste
• 3 tablespoons “Spiceologist Raspberry Chipotle Spice Rub” *
• 2 tablespoons granulated garlic *
• 3 cups prepared Major beef stock *
• salt & pepper, to taste
  • *Available from Well Seasoned

Instructions:

1. Preheat oven to 350ºF.
2. Season short ribs on all sides with salt & pepper. Heat a large skillet over high heat. Add the olive oil and the short ribs. Brown on all sides until golden brown, about 1-2 minutes per side. Transfer to a plate. Pour off all but 2 tablespoons of the drippings. Add onions, carrots and celery and sauté until translucent and soft, about 6-8 minutes.
3. Add flour and tomato paste and stir to combine. Sauté until the vegetables are a deep red colour, about 5 minutes longer. Stir in the wine and bring to a boil. Lower the heat and simmer until reduced by half, about 6-8 minutes. Add the Raspberry Chipotle spice rub and garlic, stirring to combine. Add short ribs and beef stock. Add to an ovenproof baking dish and cover tightly with aluminum foil. Bake 2 1/2 hours, until the ribs are tender. Serve over mashed potatoes, drizzling with the pan sauce. Serve immediately.

On the eleventh day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Passata, Orzo Pasta & Italian Seasoning blend to make...

Stovetop Orzo Bolognese

This is a stick to your ribs, rainy Wednesday night kind of meal. Perfect with a glass or two of red wine, some fresh crusty bread and a big old Caesar salad. The Orzo works well in this dish because it is so small and cooks quickly. If you want to add a little extra spice to it, when you add the Italian herbs, add a pinch or three of dried chili flakes. Don’t forget to enter our contest before 6:30 PM on December 22nd.

Ingredients:

• 1 tbsp. Well Seasoned olive oil *
• 2 cloves of garlic, minced
• 1 medium sized onion, chopped
• 1 lb. ground beef
• 1 bottle tomato passata *
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herb seasoning blend *
• 1 tsp salt
• Freshly cracked black pepper
• 3 cups vegetable of beef broth *
• 1 ½ cups Orzo pasta *
• A generous amount of freshly grated parmesan cheese
• Finely chopped flat leaf parsley
• *Available from Well Seasoned

Instructions:

1. Heat the oil in a large frying pan over medium high heat. Add the onion and garlic and cook until translucent. Add the beef and turn the heat up to high. Cook the beef, breaking it up as you go.
2. When the meat is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer, add the orzo. Stir and immediately turn the heat down to medium low. Cook for 10 minutes, stirring frequently to ensure the orzo doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a splash of hot water or more broth.
3. Remove the pasta from the heat, it should still be slightly al dente. Check for seasoning, adjust if necessary with more salt and pepper. Serve immediately garnished with freshly grated parmesan and parsley.

Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas, Homemade Citrus Cranberry Sauce with Grand Marnier (listed below) and Roasted Pear  & Arugula Salad with Cranberries and Maple Vinaigrette!

Homemade Citrus Cranberry Sauce with Grand Marnier

Ingredients:

• 1 small orange, seedless & unpeeled
• 1/4 cup fresh squeezed orange juice
• 2 tsp orange zest
• 2 tbsp lemon juice
• 1 cup white sugar
• 3 cups fresh or frozen cranberries (1 bag)
• 2 tbsp orange liqueur (grand marnier or triple sec)
• *Available from Well Seasoned

Instructions:

1. In a food processor finely chop orange, and set aside.
2. In a large saucepan combine orange juice, citrus zest and sugar. Bring to a boil over high heat, stirring frequently until sugar dissolves.
3. Stir in cranberries and chopped orange, continue to cook stirring frequently until the berries start to burst. Remove from the heat, stir in the orange liqueur, let cool. The sauce will thicken as it cools.
4. Store in mason jars in the fridge for 3 weeks, or keep in the freezer for up to 6 months.
5. Chef's Tip: For a non-alcoholic version, add more orange juice and remove liqueur. Tie a bow around the jar and give as a hostess gift all season long!

Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas (listed below), Homemade Citrus Cranberry Sauce with Grand Marnier and Roasted Pear & Arugula Salad with Cranberries and Maple Vinaigrette!

Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas

This recipe is featured in the cookbook (and local foodie tour book, written by Well Seasoned Owner, Angie Quaale) Eating Local in the Fraser Valley.

Ingredients:

• 1 lb small carrots, peeled
• 1⁄2 lb parsnips, peeled
• 1 can (19 oz) chickpeas, drained and rinsed
• 3 Tbsp Well Seasoned olive oil *
• 1 tsp dried red chili flakes *
• 1⁄2 tsp salt *
• 2 Tbsp pomegranate molasses *
• 1⁄2 cup crumbled feta
• 2 Tbsp chopped 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 everything with the oil. Sprinkle over the chili flakes and the salt and toss to combine. Place the pan in the hot oven and roast for 15 minutes.
3. 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. Remove from the oven again. The veggies should be fork-tender and the chickpeas crispy.
4. Transfer to a platter to serve, drizzle the pomegranate molasses overtop, sprinkle the feta overtop, garnish with parsley, and serve warm

On the tenth day of recipes, we suggest you get (or if you're lucky - WIN) yourself a bottle of Well Seasoned's Extra Virgin Olive Oil, some Kosher Salt & Cracked Black Pepper to make...

Kale and Butternut Strata

After all the Christmas over indulging, a little kale for breakfast should re-set your system! This “strata” is giant casserole, perfect for feeding a crowd on Christmas morning or at your boxing day brunch. You can do a lot of the work ahead and it travels well if you are headed out and have been asked to bring a dish. All the health benefits from the kale and squash have also been known to cure a New Years Day hangover. Don’t forget to enter our contest before 6:30 PM on December 20th.

Ingredients:

• 2 ½ tablespoons unsalted butter, plus more for greasing
• 2 pounds butternut squash—peeled, seeded and cut into ½ inch dice
• ¼ cup plus 1 tablespoon Well Seasoned extra-virgin olive oil *
• Kosher salt & freshly cracked black pepper *
• 2 medium onions, thinly sliced
• ½ small onion, finely chopped
• ¾ pound black kale, ribs discarded and leaves chopped
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes *
• 2 teaspoons finely chopped thyme
• ¼ cup all-purpose flour
• 2 ½ cups milk
• 1 cup heavy cream
• ½ cup sour cream
• 1 teaspoon sugar
• 8 large eggs
• One ¾ pound baguette, cut into 1-inch pieces
• 1/3 cup freshly grated Parmesan cheese
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl.
2. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions.
3. In a medium saucepan, melt the 2 ½ tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, sour cream, sugar, 2 teaspoons of salt, ½ teaspoon of pepper and the remaining 1 ½ cups of milk. Let the béchamel cool.
4. Right now, if you stop = you can refrigerate overnight and continue with your recipe to bake in the morning.
5. Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally.
6. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmesan on top and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

Did you catch Angie on Breakfast TV this week? She was talking Holiday Side Dishes and we have all three recipes available online now! Enjoy her Sweet and Spicy Roasted Carrots with Parsnips and Chickpeas , Homemade Citrus Cranberry Sauce with Grand Marnier and Roasted Pear & Arugula Salad with Cranberries and Maple Vinaigrette (listed below)!

Roasted Pear & Arugulas Salad with Cranberries and Maple Vinaigrette

Ingredients:

• 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
• 2 tablespoons granulated sugar
• 1 tablespoon butter, melted
• 2 tablespoons pine nuts
• 3 tablespoons Well Seasoned olive oil *
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• ½ teaspoon Dijon mustard
• ½ teaspoon maple syrup
• 6 cups arugula
• 2 tablespoons dried cranberries
• ¼ cup fresh Parmigiano-Reggiano cheese
• • *Available from Well Seasoned

Instructions:

1. Preheat the oven to 400°F.
2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10—15 minutes.
3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts.