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Creamy Mushroom and Orzo Pasta

November 11, 2018

Creamy Mushroom and Orzo Pasta

Ingredients:

  • 1 cup orzo pasta*
  • 2 tablespoons butter
  • 1 small shallot, minced
  • 1 clove garlic minced
  • ¼ teaspoon kosher salt*
  • Fresh ground black pepper*
  • 1 cup chopped crimini mushrooms
  • 2 tablespoons flour*
  • 1 cup milk
  • ¼ teaspoon cayenne pepper*
  • 2 ounces shredded cheddar or Gruyere cheese
  • ¼ cup panko bread crumbs*
  • ¼ cup shredded Parmesan cheese*
  • ¼ teaspoon smoked paprika*
    • *Available from Well Seasoned

Instructions:

  1. Heat the oven to 350 F and coat a small baking dish with non-stick spray.
  2. Cook the orzo pasta according to package directions, reducing the cooking time by one minute. Drain and set aside.
  3. In a saucepan over medium heat melt the butter until it foams. Add the shallot and garlic and cook for one minute. Add the chopped mushrooms, salt and pepper. Cook until the mushrooms are soft and have reduced in size by half.
  4. Add in the flour and cook for one minute, making sure there are no clumps of dry flour remaining. Add in the milk slowly, stirring constantly, until there are no lumps remaining. Add the cayenne pepper and cook until it simmers and has thickened.
  5. Turn off the heat and add the shredded cheese in three additions, making sure the cheese is completely melted before adding the next addition. Stir in the orzo. Pour the mixture into the prepared pan and top with the panko, Parmesan, and paprika. Bake for thirty minutes, or until the edges of the dish are bubbling and the topping has browned.

* Cremini mushrooms photo by chispita_666

Prep Time:

n/a

Cook time:

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Yield:n/a

Bacon & Tomato Soup

October 28, 2018

This post combines two of our favourite things: <3 bacon <3 and eating soup in the fall.

Bacon & Tomato Soup

Ingredients:

  • 1 28-ounce can san marzano tomatoes
  • 2 tablespoons extra-virgin basil olive oil
  • 3 tablespoons finely diced shallots
  • 2 garlic cloves, finely diced
  • 2 tablespoons finely chopped basil leaves
  • 5 strips thick sliced double smoked bacon, fried crispy and roughly chopped
  • 3 ounce tomato paste
  • ½ cup heavy cream
  • 1 cup chicken broth*
  • Salt to taste
    • *Available from Well Seasoned

Instructions:

  1. 1 tablespoon chiffonnade basil, for garnish
  2. With a hand blender in the bowl puree the tomatoes and set them side.
  3. In a heavy pot heat the basil olive oil, add shallots and garlic - cook until soft. Add the chopped basil, bacon and tomato paste - continue to cook, stirring regularly. Add the tomato puree, cream, chicken broth, and salt to taste. Bring to a simmer.
  4. Pour soup into bowls and garnish with basil. Serve immediately.

Prep Time:n/a

Cook time:n/a

Yield:n/a

Cardamom Mint Martini ft. October's Spice of the Month

October 25, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Cardamom Maple Roasted Salmon

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

Ingredients

  • 5 mint leaves, plus 1 or 2 leaves for garnish
  • 2 teaspoons sugar
  • 2 cardamom pods
  • 1 ounce freshly squeezed lime juice
  • 2 ounces Lillet Blanc
  • 1 ounce gin, like Hendricks
Instructions:
  1. Muddle the mint leaves, sugar, cardamom pods and lime juice in the bottom of a cocktail shaker. Fill with ice and add the Lillet Blanc and gin. Shake vigorously for 10 seconds.
    2. Strain the cocktail through both the cocktail strainer and fine-mesh strainer into a cocktail glass. Garnish with mint leaves and serve immediately.

Brown Sugar Toffee Snack Cake

October 21, 2018

Get ready for the perfect coffee break. This cake is best eaten the same day you make it (so we give you permission to eat it all up)!

Brown Sugar Toffee Snack Cake

Ingredients:

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

  • 4 ounces unsalted butter, at room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract*
  • 1 ¼ cup self rising flour
  • ¼ cup sour cream
  • ¼ cup buttermilk
  • 1 ½ cups milk chocolate covered toffee pieces, divided*
    • Available from Well Seasoned

Instructions:

  1. Preheat oven to 350F.
  2. Spray a 8-x-8-inch pan with baking spray, or butter and flour it. Set aside.
  3. Using a stand mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
  4. Add the egg and vanilla extract and beat until incorporated.
  5. In a small bowl whisk together the buttermilk and sour cream.
  6. Turn mixer speed to low. Starting with the flour alternate, 1/3 flour, ½ buttermilk mixture, 1/3 flour, remaining ½ buttermilk mixture, remaining 1/3 flour.
  7. Fold in ½ cup milk chocolate covered toffee pieces.
  8. Pour into prepared pan and bake for 25-30 minutes. Insert a knife or wooden skewer to test for doneness.
  9. Remove from oven. Sprinkle the remaining 1 cup chocolate covered toffee pieces on top. The chocolate should melt, that’s okay, you want that.
  10. Best if eaten the day of, as the toffee will get a little sticky. Store in an air tight container for up to 3 days.

Honey Cardamom Chicken ft. October's Spice of the Month

October 18, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Honey Cardamom Chicken

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

Ingredients for marinade

  • 4 tbsp. honey
  • 2 tbsp. sherry
  • 1 teaspoon black cardamom seeds, ground
  • 1 teaspoon peppercorns, ground

Ingredients for chicken

  • 4 chicken breasts, skin-on, bone-in, or one whole chicken, cut into parts
  • 2 tbsp. Well Seasoned Olive Oil
  • 1 lemon, thinly sliced
  • Salt and pepper
Instructions:
  1. Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  2. Preheat oven to 390°F (200°C).
  3. Sear the chicken pieces: Heat olive oil in a large
  4. frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly.
  5. Bake in oven: Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil.
  6. Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F when inserted into the thickest part of the chicken. Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil. Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy. Serve with rice, mashed potatoes, or couscous.

Cardamom Carrot Cake ft. October's Spice of the Month

October 18, 2018

Cardamom is October's SPICE OF THE MONTH! 

There are actually two types of cardamom that are differentiated by the colour of their pods: green and black. You can find these pods at Well Seasoned along with ground cardamom. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations. 

Cardamom is October's Spice of the Month at Well Seasoned

Cardamom Carrot Cake

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

Cake Ingredients
See below for Cream Cheese Icing

  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 4 cups carrots, shredded
  • 2 cups flour
  • 1 cup self-rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 orange, zest of
  • ¾ cup vegetable oil
  • ¾ cup yogurt, plain
Instructions for Cake:

  1. In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla.

  2. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.

  3. Preheat oven to 325.

  4. Grease and flour two 9" cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Icing Ingredients

  • ½ cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • pinch of salt
Instructions for Icing:
  1. Cream butter and cream cheese.
  2. Add powdered sugar. Beat well.
  3. Add vanilla, mix to combine.
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