Tag Archives: Thanksgiving recipes

Thanksgiving Recipes With Almond Breeze

So you’ve got your turkey ordered and your silver’s polished, now what to serve on the side?  Almond Breeze has some great recipes for side dishes packed with nutrition and flavour. Sweet Potato Hummus to start, a Cream of Carrot Soup, Moroccan Quinoa Salad and a smoothie!

thanksgiving almond breeze

Sweet Potato Hummus
Roasted sweet potatoes and shallots are puréed with chickpeas for a sweet and savoury homemade hummus.
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 12 servings
Ingredients
1 sweet potato, peeled and chopped (about 2 cups)
3 shallots, peeled and halved
4 cloves garlic, peeled
1/3 cup (75 mL) olive oil
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (540 mL) chickpeas, drained
1/2 cup (125 mL) Almond Breeze® Vanilla
1/4 cup (60 mL) tahini
1/4 tsp (1 mL) each paprika and ground cumin
Carrot and celery sticks
Whole grain crackers
Directions
Toss together sweet potato, shallots, garlic, 2 tbsp (30 mL) of the olive oil and 1/4 tsp each salt and pepper. Spread on baking sheet; bake in 400°F (200°C) oven for 20 to 30 minutes until tender. Let
cool.
In food processor, purée sweet potatoes, shallots, garlic, chickpeas, Almond Breeze, tahini, remaining olive oil, remaining salt and pepper, paprika and cumin until smooth. Sprinkle with extra paprika
before serving if desired.
Serve with carrot and celery sticks, and whole grain crackers.

cream of carrot soup with almond croutons

Cream of Carrot Soup with Almond Croutons
Simple, warming and delicious. The perfect creamy soup made even better with crunchy almond croutons!
Yield: 4 Servings
2 1/2 lbs (1.125 kg) carrots, peeled and chopped
2 slices whole grain bread*
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) sliced almonds
1/2 cup (125 mL) Almond Breeze® Unsweetened Original
1/2 tsp (2 mL) fresh tarragon, finely chopped
1/2 tsp (2 mL) fresh sage, finely chopped
1/2 tsp (2 mL) sea salt, separated
1/2 tsp (2 mL) freshly ground black pepper, separated
Directions
Preheat oven to 350˚ F (180˚C).
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then
reduce to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to
cool. Reserve 1 cup (250 mL) of the cooking water.
Meanwhile, slice bread into 1/4 inch (5 mm) cubes to make croutons. Add cubed bread to a large mixing bowl with
olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for
15-20 minutes or until golden brown and crunchy.
Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond beverage, tarragon,
sage and remaining sea salt and pepper; puree soup until well combined. Transfer soup to four serving
bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread

moroccan quinoa salad with sweet potatoes and spinach 009

Moroccan Quinoa Salad with Sweet Potato and Spinach
Prep Time: 15 Minutes Cook Time: 30 Minutes
Yield: 4 servings
Ingredients
1 sweet potato, peeled and chopped
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) each salt and freshly ground
pepper 2 cups (500 mL) cooked quinoa
2 cups (500 mL) fresh baby spinach
1/4 cup (60 mL) diced red onion
1/4 cup (60 mL) sliced dried apricots
1/4 cup (60 mL) sliced natural almonds
1/4 cup (60 mL) pomegranate seeds (arils)
2 tbsp (30 mL) chopped fresh cilantro
Dressing
1/2 cup (125 mL) Almond Breeze® Unsweetened Vanilla
1/4 cup (60 mL) olive oil
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and freshly ground pepper
Directions
Dressing: In blender, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper;
blend until smooth.
Toss together sweet potato, olive oil, salt and pepper; spread on baking sheet. Bake in 400°F (200°C)
oven for about 30 minutes or until fork-tender; let cool.
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and
cilantro; toss with 1/3 cup (75 L) Dressing. (Refrigerate remaining dressing for another use.)

Pomegranite Smoothie

Pomegranate Pow
Yield: 2 Servings
Fresh pomegranates are a holiday season favourite, but this fresh smoothie lets you indulge in the sweet, tart taste
of pomegranate all year round!
Ingredients
1 cup (250 mL) Almond Breeze® Vanilla
1/2 cup (125 mL) pomegranate juice
1 cup (250 g) frozen unsweetened strawberries, partially thawed
1 ripe banana, peeled, sliced
Directions
Blend all ingredients in a blender until smooth. Pour into a glass and serve immediately.

*Sponsored by Almond Breeze

Well Seasoned update

QuaaleFALL IS FABULOUS AT WELL SEASONED

Fall is my favourite season for food. The Fraser Valley’s bounty of fresh local produce is in full bloom with apples, corn, beans, beets, broccoli, brussel sprouts, squash and so much more! With all this amazing local food available right in our backyard, it’s hard to resist the urge to get cooking. Not to mention, the fact that the crisp fall air is the perfect weather for making comfort foods like warm, hearty stews, creamy soups and satisfying casseroles.

At Well Seasoned, we’ve doubled up our cooking classes to satisfy your cravings to get cooking this Fall. With regular daytime and evening classes and numerous events and contests, there are plenty of opportunities to pick up some new recipe ideas, ingredients and cooking tips all season long!

Check out our cooking calendar below and book yourself and a friend for a cozy class at Well Seasoned this Fall, you’ll be glad you did!

I hope to see you in the store soon!

OCTOBER COOKING CLASSES

COMFORT IN A BOWL with Chef Rebecca Troelstra – Tues, Oct. 20, 11 am or 7 pm
QUICK BREADS with Pastry Chef Tina Bacon – Wed, Oct. 21, 11 am or 7 pm
THAI TAKEAWAY with Chef Thuang Yan – Oct. 22, 7 pm
SUSHI BASICS with Chef Ky – Oct. 26, 7 pm
THE PUMPKIN PATCH with Chef Dez – Oct. 28, 11 am or 7 pm

To view details on these classes, plus the full schedule through to November, visit our at http://www.wellseasoned.ca/calendar.html


Well Seasoned Thanksgiving Cooking
Listen to Angie Quaale dish out some Thanksgiving cooking tips in the next few days. You might learn a new trick or two for your Thanksgiving dinner this weekend or what you can do with the leftovers!

QMFM 103.5 – The Mike & Tara Show: Thursday, Oct 8 at 9 am.
STAR FM 98. 3 The Scott & Lisa Show: Friday, Oct 9 at 8:35 am.
CityTV’s Lunch TV – Tues. Oct 13, 12-1 pm

Later this month Angie will also be on CBC radio talking about crockpot cooking in celebration of Crocktoberfest at Well Seasoned.

REMEMBER IT’S – CROCKTOBER FEST!

If you love casseroles, hearty soups and stews as much as we do you invited you to enter our CROCKTOBERFEST CROCK POT COOKING CONTEST! Enter your best crockpot recipe by October 12th and you could be a winner of gift certificates to Well Seasoned cooking classes. Plus we’ll post the top three recipes on our website!

E-mail your recipes to angie@wellseasoned.ca as soon as possible and you could win! For more information about the Crocktoberfest contest click here.


KITCHEN SCRAPS with Pierre Lamielle
Thursday October 15th, 2009
7:00pm  $55.00*

We have a few seats left for this special appearance on October 15th with author and blogger Pierre Lamielle, as he presents his new book “Kitchen Scraps”.

Kitchen Scraps is a wicked new cookbook full of comforting recipes that don’t come from a can. And anyone and everyone can make them—with minimal amounts of swearing. Accompanied by hilarious illustrations, the recipes in Kitchen Scraps are easy to follow and are written with Pierre’s irreverent wit. Kitchen Scraps is for people who don’t want to take cooking so seriously but still want to surprise and impress their friends.   Pierre will share his humour, his food and his art supplies as he whips up some dinner and a ton of fun.  This is going to be great, don’t miss out!

*includes a copy of Kitchen Scraps


BRAS FOR A CAUSE AT WELL SEASONED

Earlier this year, Well Seasoned donated a special “Bra-BBQ” to the Langley Soroptomists for their annual “Bras for a Cause” fundraiser. In addition to our lovely bra design we raffled off a cooking class with Global TV anchor, Steve Darling and House of Q’s Brian Misko for $1,800. The proceeds of which went to local services for women.

Last week we held the class and what a blast it was and for such a great cause!


RECIPE OF THE MONTH – Slow Cooker Butter Chicken
In celebration of Crocktoberfest, this month we’re featuring this easy to make and Indian-inspired slow cooker Butter Chicken recipe.

Click here for your copy of this recipe.


FEATURE OF THE MONTH – Mario Batali Pasta Sauces
Four incredible Italian sauces to make your next pasta night a cinch!  $12.99 each


Plan your Christmas Party at Well Seasoned

It’s hard to believe but Christmas IS  just around the corner! If you’re looking a tasty venue for your staff Christmas party or corporate event, consider Well Seasoned’s kitchens and cooking classes.

Well Seasoned is available for private parties and cooking classes. We can customize your class or cater your event.

Call us for details!


EXTRA NIBBLES
Check out Angie’s Food for Thought column which continues to run twice a month in the Langley Times. Her next columns will appear October 7 & 21.

Don’t forget to check out Angie’s blog which is regularly updated and now includes guest bloggers!
Well Seasoned Blog

Crave more foodie news? Follow Well Seasoned on Facebook and Twitter!
http://www.facebook.com/group.php?gid=23395831069&ref=ts
http://twitter.com/AngieQuaale

Happy Cooking!

Angie and the crew at Well Seasoned

Well Seasoned ~ a gourmet food store
302c – 20771 Langley By Pass
604.530.1518

www.wellseasoned.ca