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Winecrush Dry Rub

January 24, 2018

New in store, Winecrush powder is a fine powder made from wine-grape seeds and skins from local wineries in the Okanagan Valley. From Malbec to Pinot Gris, get ready for a new crush.

Winecrush Dry Rub

This dry rub also works great on roasted vegetables.

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients:

4 tbsp. Winecrush™ Powder (available in store at Well Seasoned)
1 tbsp. granulated garlic
½ tbsp coarse black pepper
2 tbsp paprika
2 tbsp dried thyme

Instructions:

Combine all of the ingredients in a small bowl, stir until well blended. Rub into meat and let sit for a min of 2 hours before cooking as usual.

Roasted Spiced Butternut Squash ft. January's Spice of the Month

January 18, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Roasted Spiced Butternut Squash

You can make a meal of this on its own or serve it as a delicious side dish.

Ingredients for Yogurt Sauce

½ cup Greek Yogurt
1 tbsp. Milk
3 drops Rose Water (available in store at Well Seasoned)

Ingredients for Squash

3 tbsp. Ras El Hanout (available in store at Well Seasoned)
4 lb. Butternut Squash
3 tbsp. Well Seasoned Extra Virgin Olive Oil
2 tsp. Kosher Salt
¼ cup Chopped Fresh Cilantro
¼ cup Fresh Pomegranate Seeds

Instructions:

For the yogurt sauce: In a small glass bowl, combine the yogurt, milk, and rose water - refrigerate.
Preheat the oven to 425° Peel and scoop the seeds from the squash. Cut the squash into about 2” pieces.
Toss them with the oil and Ras el hanout and spread over a baking sheet in a single layer. Roast for about 20 minutes, turning halfway through.
Sprinkle with salt and roast another 10 minutes or so before transferring to a serving platter— the squash should be fork tender.
Drizzle the yogurt sauce over the top, sprinkle over the cilantro and pomegranate seeds & serve immediately.

As seen on CTV Morning News: Make Ahead Baked Falafel Salad

January 18, 2018

Did you see Angie this morning and wanna make the fantastic salad she featured? Look no further:

Make Ahead Baked Falafel Salad

Ingredients for the falafels:

1 cup Dry Split Red Lentils
2 cups Loosely-Packed Italian Parsley Leaves, Stems Removed
2 cups Loosely-Packed Cilantro Leaves, Stems Removed
5 Garlic Cloves
1 small Red Onion
1 To 2 Jalapeno Peppers, To Taste - Minced
1 ½ tablespoons Tahini Paste
1 ½ tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoon Baking Soda
1 To 3 tablespoons Chickpea Flour Or All-Purpose Flour
Olive Oil Spray

Ingredients for the tahini dressing:

1/3 cup Whole Sesame Seed Tahini Paste
Juice of 1 Lemon
3 tablespoons Water
1 Garlic Clove, Finely Grated
¼ cup Minced Italian Parsley
½ teaspoon Sweet Paprika
Salt And Freshly Ground Pepper, to taste

Ingredients for the salad:

3 cups Shredded Kale Or Lettuce
3 Carrots, Grated
¼ cup Thinly Sliced Red Onion
3 tablespoons Olive Oil
1 tablespoon Lemon Juice
Salt And Freshly Ground Pepper, To Taste

Instructions

Soak the lentils in fresh water overnight. When ready to make the falafels, strain and rinse the soaked lentils. Make sure to pick through the batch and discard any stones or debris.
In a food processor, pulse the lentils until they are coarsely ground, 3 to 5 times. Add the parsley, cilantro, garlic, onion, and serrano pepper to the bowl, and pulse another few times. Drizzle in the tahini paste, olive oil, spices, salt and pepper, and blend until almost smooth. Make sure not to over blend the mixture; you still want some crumb. Taste the mixture, and adjust the seasoning according to your liking. Add the baking soda and the chickpea flour. Start by adding 1 tablespoon of chickpea flour at a time. If the mixture is still too liquidy add another. The mixture should be fairly moist, and if you add too much flour, the falafels will become too dry and hard when baked. I wouldn't add more than 3 tablespoons.
Refrigerate mixture for 30 minutes. Preheat your oven to 375° F.
To make the tahini dressing, whisk the tahini paste, lemon juice, water together until creamy. Mix in the grated garlic clove, minced parsley, paprika, and season to taste with salt and pepper.
Toss the salad ingredients together.
Using a cookie scoop measure, scoop out 2 tablespoons of the refrigerated falafel mixture into the palm of your hand. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the rest of the mixture. Generously coat the falafels with olive oil spray and bake until golden brown, 18 to 20 minutes. Make sure not to over cook these — you don't want them to dry out.
To serve, plate the falafels over a bed of salad with a heaping dollop of tahini dressing

Spiced Pumpkin Seeds ft. January's Spice of the Month

January 11, 2018

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!

Spiced Pumpkin Seeds

A delicious garnish for a soup or salad!

Ingredients

1 cup raw shelled Pumpkin Seeds (available in store at Well Seasoned)
1 ½ teaspoon Ras el hanout (available in store at Well Seasoned)
1 tsp. Granulated Sugar
½ teaspoon Kosher Salt
2 teaspoons fresh Orange Juice

Instructions:

Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, Ras el hanout, sugar, salt, and fresh orange juice; toss to coat.
Spread on a rimmed baking sheet; bake until golden brown and fragrant, about 10 minutes. Allow to cook and store in an airtight container.

Zucchini Ribbon Salad with Parmesan, Lemon and Mint

January 05, 2018

Did you get a Spiralizer or Benriner for Christmas??! Let's get peeling and make a great ribbon salad together!

Zucchini Ribbon Salad with Parmesan, Lemon and Mint

Yield: Serves 4

Ingredients:

2 fresh zucchini
2 Tbsp. Well Seasoned Spanish Olive Oil*
1 Tbsp. fresh lemon juice
8 fresh mint leaves, chopped
Kosher salt and freshly ground pepper
Parmesan cheese, shaved*
3 Tbsp. pine nuts, toasted

*Available at Well Seasoned.

Instructions:

Using a Benriner*, Spiralizer or a vegetable peeler, shave each zucchini into long, very thin ribbons. Transfer to a large bowl. Add the olive oil, lemon juice and mint and toss to mix. Season to taste with salt and pepper.
Transfer the salad to a serving platter and garnish with fresh Parmesan shavings. Sprinkle the pine nuts over the top and serve immediately.

There really is something to be said for simplicity! #‎TastyTues Loving your spiralizer? Here are a few more recipes to enjoy:

Pulled Chicken Burger

January 05, 2018

As featured in Western Living magazine! Angie’s Pulled Chicken Burger recipe was listed in the top 10 in Western Living’s article: Your 15 Favourite Recipes of the Year.

Pulled Chicken Burger

Ingredients

1/3 bottle of your favorite BBQ sauce – warmed
3 cups shredded skinless, boneless rotisserie chicken
3 tbsp. mayonnaise
2 tbsp. cider vinegar
1 teaspoon sugar
2 tbsp. whole celery seeds
3 cups packaged coleslaw
1/3 cup chopped green onions
6 hamburger buns

Instructions:

Combine mayonnaise, vinegar, celery seed and sugar. Add coleslaw and onions; toss.
Toss the shredded chicken with warm BBQ sauce.
Place about 1/2 cup chicken mixture on bottom half of each bun. Top each serving with about 1/2 cup coleslaw mixture; top with top half of bun.

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