Recipes

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.

On the ninth day of recipes, we suggest you get (or if you're luck - WIN) yourself a bottle of Vanilla Paste & a jar of ground cardamom to make...

Vanilla Cardamom Shortbread

The cardamom and vanilla in these little cookies make them the perfect accompaniment to a steaming mug of hot chocolate. Don’t forget to enter our contest before 6:30 PM on December 18th.

Ingredients:

• 2 cups butter, unsalted, softened
• 1 cup icing sugar
• 3 cups all purpose flour
• ½ cup corn starch
• ¼ tsp. salt
• 1 tsp. ground cardamom *
• 2 tsp. vanilla paste *
• *Available from Well Seasoned

Instructions:

1. In a bowl, sift together flour, salt, corn starch and cardamom – set aside.
2. In a bowl with an electric mixer on medium, cream the butter until soft, add the icing sugar and mix on low until blended. Add the vanilla and slowly add the flour mixture.
3. Transfer the dough into a ball and wrap in plastic wrap – chill for about an hour.
4. Pre-heat your oven to 300 degrees. Cut the ball in half and roll out with a rolling pin to about ¼ inch thick. Cut out with your favourite 2” cutter, and place on a cookie sheet about 2” apart.
5. Bake for 11 minutes being careful not to let them over bake or get brown.
6. Transfer to a cooling rack and when completely cool, keep them in an airtight container for up to 2 weeks.

It's "cranberry" time and we want to share our Cranberry Apple Compote (scroll to the bottom of the page!) with you. Since it goes so well with our Orange Croissant Overnight Breakfast Casserole, we posted both recipes! We're sharing our favourite cranberry recipes throughout the month of December. What's your favourite cranberry recipe? Tell us in the comments or post on Facebook!

Orange Croissant Overnight Breakfast Casserole

Ingredients:

• 6 large or 12 mini butter croissants (day old are best)
• 1 cup orange marmalade*
• 5 eggs
• ½ tsp vanilla
• 1 ½ cup half and half
• 2 tbsp orange juice
• The zest of one orange
• 1 tbsp. melted butter
• *Available from Well Seasoned

Instructions:

1. Grease a large baking dish with melted butter. Cut the croissants in half lengthwise leaving a piece still attached. Thin the marmalade slightly with orange juice and spoon inside the croissant.
2. In a bowl, whisk the eggs, cream, vanilla extract and orange zest. Pour this batter over the croissants in the pan so that they are partly submerged. Soak them overnight in the refrigerator. In the morning (atleast 4 hours later) Bake at 350 degrees for 30 minutes.
3. Pay close attention, you want the egg mixture to set and that the croissants just to start to brown. Serve immediately with compote.

Add this compote to your Orange Croissant Overnight Breakfast Casserole!

Cranberry Apple Compote

Ingredients:

• 1 medium orange, coarsely chopped
• 4 cups cranberries, washed and sorted
• 4 cups apples, peeled, cored and diced
• 2 ¾ cups white sugar
• 1 ½ cups raisins
• 1 ½ cups dried apricot, diced
• ¾ cup not from concentrate apple juice
• ½ cup candied fruit
• ¼ cup marmalade*
• ¼ cup unsalted butter
• 1 teaspoon ground ginger*
• ¾ teaspoon ground cinnamon*
• ¾ teaspoon freshly grated nutmeg*
• ¾ teaspoon ground allspice*
• ¼ cup brandy
• *Available from Well Seasoned

Instructions:

1. Place orange chunks into food processor and pulse till peel is in small chunks. Place in a large saucepan.
2. Prepare remaining ingredients except brandy) and add to the pot as you go; stir to combine. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until very little liquid remains, about 45 minutes. Stir in brandy and continue to simmer until thickened, about 5 minutes. Let cool. Store airtight and refrigerate 3 weeks or freeze up to 3 months.

On the eighth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Major Chicken Broth (gluten-free!) to make a...

Chicken Enchilada Soup

This soup will definitely take the chill off. Using a rotisserie chicken makes it super simple but it is also a great way to use leftover chicken. Feel free to adjust the spiciness of the soup by adding more or less jalapeño. This soup also freezes well so make a double batch and plan to freeze half of it for one of those Christmas vacation days you just can’t get our of your pyjamas! Don’t forget to enter our contest before 6:30 PM on December 16th.

Ingredients:

• Meat from 1 whole rotisserie chicken, pulled off the bones
• 2 tbsp. butter
• 2 garlic cloves, minced
• 1 medium size onion, diced
• 3 tbsp. all purpose flour
• 2 cups prepared Major chicken broth *
• 4 cups whole milk
• 2 tsp ground cumin *
• 2 tsp ground coriander *
• 1 whole, diced, seeded jalapeño
• ¼ cup sour cream
• 1 ½ cups frozen corn
• 2 cans of white beans, drained *
• Salt and freshly cracked black pepper
• *Available from Well Seasoned

• Diced fresh avocado, sprinkled with freshly squeezed lime juice
• Grated cheese
• Sour cream
• Tortilla chip strips
• Freshly chopped cilantro
• Salsa

Instructions:

1. In a large pot over medium heat, melt the butter, add the onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
2. Add flour, stirring into the onion mixture and cook for 2 minutes.
3. Add the cumin, coriander and stir to combine, add the chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid.
4. Add the milk. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
5. Whisk in the sour cream and add the corn, beans, jalapeño and shredded chicken. Cook for 1 minute or so until everything is heated through.
6. Adjust salt & pepper to taste. Serve piping hot with all the trimmings!