finished ramen noodle salad

Cold ramen noodle salad with a tahini dressing

As the weather finally warms up it’s time for some cooler foods! This cold noodle salad makes a light meal with the perfect combination of crunchy vegetables and soft noodles all swirled in a creamy dressing. Try it for a vegetarian lunch or bring to your next BBQ for a crowd pleasing side dish.

Ingredients for the salad: (Serves 2)

1 pack of Lotus Foods Jade Pearl Ramen Noodles

2 cups of shredded napa cabbage

1/2 a yellow bell pepper thinly sliced

1 cup of thinly sliced cucumber

1 tbsp. of sesame seeds

2 green onions, thinly sliced

1 cup of cubed firm organic sprouted tofu (optional)

ramen noodles

These ramen noodles from Lotus Foods are the new and certainty improved instant noodles! They take just 4 minutes to cook, they are gluten free and packed with nutrients! Not to mention they have a chewy texture that can stand up to any sauce.

For the tahini dressing:

1/3 cup of Artisana’s raw tahini

1/4 cup of soy sauce

1/4 cup of lime juice (we used Succo)

1 tbsp. of sesame oil

2 tbsp. of honey

2 tsp. of sriracha or your favourite hot sauce

1 inch of minced fresh ginger

tahini in jar

If you are not familiar with tahini it’s simply sesame seeds ground into a butter to create a nutty flavour and creamy consistency. It’s great added to sauces in place of cream or spread over toast with a dollop of honey. Sesame seeds are a good source of heart healthy vitamin E, source of protein and iron.

To make this salad, begin by prepping all your veggies and tofu. Set aside.

chopped veg and tofu

Boil 2 cups of water in a pot and add 1 pack of ramen noodles. Let boil 4 minutes and gently separate noodles with a fork. Drain the noodles and drizzle with a bit of sesame oil, set aside to cool.

cooked ramen

While the noodles cool, prepare the dressing. Combine all ingredients for the dressing in a small bowl and whisk.

tahini

finished tahini sauce

Place all salad ingredients into a large mixing bowl and cover with desired amount of dressing (about half) place any remaining dressing into the fridge. Toss to combine.

tossing salad

Let salad set in the fridge at least an hour-overnight to let all the flavours marinate. Sprinkle with sesame seeds and enjoy!

finished ramen noodle salad

 

 

 

 

TomatilloSalsa smalll

Cinco De Mayo Recipes – Featured on CTV Ottawa

Perfect recipes to celebrate Cinco De Mayo or for any occasion where food is what’s bringing your family and friends together!

NB Pollo Con Arroz Verde

Serves: 6

Prep time: 25 minutes

Cook time: 30 minutes

2 tbsp. vegetable oil, divided

3 lbs. skinless chicken (legs & thighs)

1 onion, finely chopped

I carrot, minced

1 stalk celery, finely chopped

1 cup (250 mL) short grain rice

1-1/2 cups (375 mL) chicken broth

1 jar (450 mL) Neal Brothers Tomatillo Salsa

 Garnishes:

Avocados, diced

Green onions, minced

Cilantro,chopped

Lime wedges

Neal Brothers Extremely Tasty Tortilla Chips & Corn Salsa.

Heat 1 tbsp. (15 mL) oil in large Dutch Oven pot over medium high; brown chicken in batches; set aside.

Add additional 1 tbsp. (15 mL) oil; sauté onions, carrot and celery for 5 minutes or until onion is soft; stir in rice. Return chicken and drippings to Dutch oven and add broth; bring to boil, reduce heat cover and simmer 15 minutes, or until broth is absorbed.   Gently stir in  Neal Brothers Tomatillo Salsa.  Simmer 5 minutes. Serve with diced avocados, green onions and Neal Brothers Extremely Tasty Tortilla Chips and salsa.

TomatilloSalsa smalll

 

Lightened-Up Guacamole

Serves: Makes 3 cups

Prep Time: 5 minutes

2 large ripe avocados, peeled, pit removed

1 jar (450 mL) Neal Brothers Tomatillo Salsa

1/4 cup (50 mL) fresh cilantro, chopped

1 bag Neal Brothers Extremely Tasty Tortilla Chips

Place avocados and tomatillo salsa into the blender container. Cover and PULSE on MEDIUM or LOW until chopped finely or to desired consistency- add cilantro, pulse twice then transfer to serving bowl. Serve with Neal Brothers Extremely Tasty Tortilla Chips.

BlueFlax

 

NB Hacienda Dip:

Makes: 4 cups (1L)

Prep time: 5 minutes

1 19 oz can pinto beans, drained and rinsed

1 19 oz can black beans, drained and rinsed

1 red pepper,finely chopped

1 (450 mL) jar Neal Brothers Habanero Salsa

1/4 cup (50 mL) fresh cilantro, chopped

In large bowl, combine all ingredients. Serve with Neal Brothers Extremely Tasty Tortilla Chips.

Tip: Lightly mash Habanero Bean Dip as base for NB Mexican Layer Dip

SalsaNaturalHabanero (1)

 

 

Margherita pie

Margarita Pie

Happy Cinco De Mayo! We are celebrating today with this tart and creamy lime pie.

The base for our pie starts with Neal Brothers multigrain nugget pretzels which give this dessert an incredible toasted flavour with a salty kick!

pretzel crust ingredients

To make this pretzel crust you will need..

1 1/2 cups of Neal Brothers multigrain pretzel nuggets, finely ground

7 tbsp. of melted coconut oil (I used Artisana’s organic coconut oil)

1/3 cup of coconut sugar

Combine everything in a food processor and press firmly into a pie pan.

crust pressed in pan

Bake the crust in a 350º oven for 10 minutes. Remove and let cool completely to set.

To make the lime filling you will need..

2 ripe avocados

1 cup of cold Earth’s choice coconut cream (place can in the fridge ahead of time to set)

2 tbsp. of Artisana’s organic coconut oil

1/2 cup of Succo’s organic lime juice

1/2 cup of honey

2 tbsp. of arrowroot powder

1 tsp. of pure vanilla extract

succo and earths choice

Prepare ingredients and set up food processor ahead of time

pie filling ingredients

Place all ingredients in a food processor and blend on high speed until everything is combined and creamy. This should take a few minutes!

ingrdients in food processor

filling puree in processor

Pour the mixture into the cooled pie crust and level out with a spatula

building pie

Once the filling is all in, cover with tin foil and place in the fridge to set 1 hour to overnight.

We topped our pie with left over coconut cream and vanilla extract that was whipped in the food processor and some coconut chips. You can top with whatever you like!

margherita pie 2

This pie is not only vegan friendly but full of heart healthy fats, natural sugars and the goodness of whole grains. You would never know it’s good for you!

Enjoy,

Emily :)

 

finsihed fish taco

Fish tacos with a spicy mango cream

Nothing says warmer weather like fish tacos! They are so versatile and a fun meal to enjoy with friends. For our taco recipe we whipped up a deliciously sweet and spicy mango cream to drizzle on top. The combination of fresh, bright flavours will have you reaching for another!

You can really use any ingredients you like in your tacos but here is what we choose:

(Serves 2)

4 fresh corn tortillas

4 small filets of white fish such as Basa or Tilapia

1 cup of shredded romaine lettuce

1/2 a red onion

2 limes

1 avocado

1 handful of fresh cilantro

1 ripe mango

1/2 cup of plain Greek yogurt (or sour cream)

2 tbsp. of honey

3 tbsp. of light mayo

1 heaping tbsp. of Bandar’s Mango Chili Sauce

1/2 tsp. of sea salt

Begin by peeling the mango, chop half into cubes and slice the other half into thin strips.

bandar and mango

Place 1/2 the cubed mango into a food processor a long with the yogurt, mayo, Bandar chili sauce, the juice of 1 lime, sea salt and drizzle in the honey.

ingredients in food processor (mango cream)

Process on high until everything is blended and creamy. Put sauce into a jar or air tight container and place in the fridge until ready to use.

blended mango cream

Cook fish in a medium skillet with a bit of oil, sea salt and pepper until cooked through (white and flaky). Set fish aside. Prep your toppings by shredding the lettuce, red onion, slicing avocado, and limes.

fish taco ingredients

Pre-heat a separate dry pan over medium heat. Place fresh corn tortillas in a hot pan for 20 seconds on each side. Remove and keep covered in a tea towel.

Assemble your tacos with all the ingredients, drizzle on mango cream sauce and finish with a squeeze of lime.

finsihed fish taco

Happy cooking!

Emily :)

 

 

 

smoked ham and split pea soup

Smoked ham and split pea soup with a kick!

Not sure what to do with that left-over Easter ham? This comforting one pot dish is the perfect solution! It’s packed full of rich smokey ham, earthy peas and finished off with Caplanksy’s horseradish mustard for an incredible kick of flavour!

caplanskys mustard

Ingredients:

1 white onion

2 celery stalks, plus the leaves

2 carrots

1 cup of dried split peas

Left over naturally smoked ham and bone (or 1 ham hock)

4 cups of vegetable broth

1 tsp. of dried thyme

A few sprigs of flat leaf parsley

1 large white potato, peeled

2 heaping tablespoons of Caplanksy’s Hot and Horseradishy Deli Mustard

Sea salt and pepper

Directions:

Cover split peas with water and set aside.

split peas soaking

Meanwhile, chop celery, carrot, onion into bite sized pieces and roughly chop the parsley.

chopped veg for split pea soup

Place ham bone or ham hock into a large soup pot and cover with 4 cups of water plus 4 cups of broth (you could use 8 cups of either one if you prefer).

ham in pot

Then add in the vegetables (except potato), parsley, and dried thyme.

veg in pot

Gently stir to combine, pop a lid on and bring liquid to a boil. Once boiling, reduce heat and let simmer about 15 minutes.

simmering soup

At this point, drain your split peas and add them into the pot along with the potato and any left over ham pieces chopped.

chopped potato and ham

Cover the pot again and simmer on med-low another 45 min- an hour until everything is soft and tender.

Once it’s done, remove from the heat and roughly mash everything with a potato masher. Stir in 2 heaping spoonfuls of Caplanksy’s mustard until it melts and turns the soup a buttery yellow. Add a pinch of sea salt and pepper to taste.

mustard

Ladle into bowls for serving.

soup in ladle

Happy Cooking!

Emily :)

cranberry chicken and ramen 2

Eddy’s cranberry wine sauce

We are lucky here at the Neal Brothers office to have our own personal chef Eddy. Ed has been cooking up a fantastic lunch for us once a week and we always look forward to a hearty, home cooked meal. We wanted to share this recipe for his gourmet cranberry sauce that is sure to turn any meal into a classy one!

To Make this sauce you will need:

1 cup of Pacific organic chicken stock

1 cup of your favourite red wine

1 cup of Fruit d’Or organic dried cranberries

1 3/4 cups of  Fruit d’Or organic cranberry juice

2 tbsp. of potato flour (to thicken)

cranberry sauce product pic

Steps:

1. Soak dried cranberries in cranberry juice 1 day- 4 hours ahead of time to plump them up.

2. Bring chicken stock and red wine to a low boil. Reduce heat and simmer until wine reduces, stirring occasionally (about 10 minutes).

3.Combine 2 tbsp. of potato flour with 1/4 cup of water to dissolve. Whisk the flour/water mixture into the reduced wine and stock. Continue to whisk and watch the sauce thicken.

4. Add in cranberries and remaining juice. Stir everything over low heat until sauce thickens to your liking.

This sauce is perfect served over baked or girlled turkey breast. Ed served his with chicken, pasta and a side of steamed greens for good health! Stay tuned for more of Eddy’s creations from the Neal Brothers kitchen.

cranberry chicken and ramen 2

 

 

moroccan shrimp

Mo”rockin” Shrimp with Coconut Rice

This dish is so simple thanks to Cape Herb & Spice’s new line of spice mixes. With five new delicious flavours, your food will go from boring to exotic instantly! Today’s recipe will transport you straight to the hot climate of Morocco -perfect for a snowy day in April!

We made Moroccan shrimp with a creamy and slightly sweet coconut rice. Sounds fancy right? Don’t be intimidated, it’s super easy!

You will need…

Fresh, raw shrimp, deveined (about 5-6 per person)

1 cup of Lotus Foods Forbidden Black Rice (uncooked)

2 cups of Earth’s Choice organic coconut milk

3/4 cup of water

1 tsp. of sea salt

1 box of Cape Herb & Spice Moroccan spice mix

1 tbsp. of coconut oil

Green onion for garnish

moroccan shrimp ingredients

Start by cooking the rice. Pour 2 cups of coconut milk and 3/4 cups of water with 1 tsp. of sea salt into a pot and bring to a boil.

coconut milk

Once the milk boils, reduce to med-low and add in the black rice. Stir and watch the milk turn purple! Simmer with a lid on for 30 minutes, turn off heat and let sit another 10.

forbidden rice and coconut milk

Forbidden black rice can be categorized under the term “super food” for it’s incredible health benefits. What sets this rice a part from other types is that it contains anthocyanin’s. Studies show that these antioxidants are important for the maintenance of good health. It’s is also a wonderful source of valuable minerals, protein and fibre. Eat up!

While the rice is simmering, prepare your shrimp. Place on a plate and sprinkle with Moroccan seasoning to coat each side well.

shrimp with moroccan seasoning

Heat 1 tbsp. of coconut oil in a large pan over medium heat. Add in Shrimp and cook 3 minutes, flip and cook another minute longer until just cooked through and pink.

shrimp in pan

To assemble this dish, place coconut rice on a plate first and top with shrimp. For a nice presentation, put shrimp on wooden skewers, place over the rice and sprinkle with sliced green onion.

moroccan shrimp

Happy cooking!

Emily :)

 

 

finished mocha 2

A “Kick Ass” Mocha

Here at the Neal Brothers office we love our coffee! You could call some of us “coffee snobs” as we only drink the best of the best. Sometimes it can be difficult to choose between the 13 varieties we have here but all are organic, fair trade Arabica beans, slow roasted to produce incredible flavour. From dark and full bodied to light and fruity, once you taste Kicking Horse coffee you won’t want to start your day with anything else!

mocha -product pic

Today we needed a little extra kick in our coffee and what better way than to add some deep fudgy chocolate! To make this mocha we chose our favourite dark roast – Kick Ass, TCHO’s drinking chocolate crumbles and Pacific Food’s sweet and creamy almond milk. This combination will perk you up in just one sip!

mocha ingredients

To start the mocha process we brewed a perfect pot of Kick Ass coffee.

Meanwhile add 1/2 cup of vanilla almond milk to a small sauce pot and bring to a low simmer.

milk in pot -mocha

Once the milk simmers, whisk in 4 tbsp. of TCHO drinking chocolate crumbles until dissolved.

whisking chocolate in pot

Divide the chocolate and milk mixture evenly into 2 mugs.

choc in mug

choc in mug 2

Pour hot coffee over the chocolate mixture.

coffee in mug

For a simple finishing touch, grate some fresh nutmeg on top. You could also top with whipped cream and chocolate shavings, or stir in some natural date syrup for more decadence!

nutmeg in cup

I paired mine with Gaga’s gluten free shortbread cookies for dipping!

finished mocha

Enjoy your chocolate moment :)

Emily

 

 

 

2

Huevos Rancheros Neal

BRUNCH. One of our favourite things about the weekend. One of the most decadent and delicious brunch items is Huevos Rancheros. A definite favourite amongst fellow brunch-goers but tastes even better when made at home using fresh and wholesome ingredients. This recipe is quick and easy and a healthy option your family will enjoy.

main photo

Ingredients:

– 3 eggs

– 2 corn tortillas (brown rice or whole wheat are also good options)

– 1 red onion

– 1 tomato

– 1 cup corn kernels cooked

– 1 cup black beans

– 1 avocado

– 2 cloves garlic

– 1/3 cup cilantro – chopped

– 1/4 cup spinach

– 1/4 cup sundried tomatoes – chopped (optional)

– 1/4 cup feta cheese

– 1/4 cup lime juice

– 2 tbsp. olive oil

– BIG dollop of Neal Brothers Salsa of course! (flavour optional)

– salt and pepper to taste

Directions:

1) For salad mixture dice onion, tomato, sundried tomato and garlic and throw into a big bowl. Add feta, spinach, corn, avocado, black beans and cilantro. Add salt and pepper, lime juice and olive oil. Toss until all ingredients are well combined.

mix salad

2) Add a bit of olive oil to a pan and turn heat up to low-medium. Crack eggs directly into pan and let cook over easy or anyway you would like – scrambled works as well. Add salt and pepper to taste.

3) Warm up tortilla by placing it into the pan and heat over low.

4) Once tortilla is warm, place on a plate. Top with salad mixture and place another tortilla on top. Add egg on top of the second tortilla creating a tower of goodness! Add more salad around the plate.

5) Add scoop of Neal Brothers salsa over top.

Enjoy!

 

 

quasadilla -corn salsa

Left-over Chicken Quesadilla

I love a roast chicken dinner and I love the left overs even more! Today’s quesadilla inspiration came from having little in my fridge but a store-bought roast chicken, some almost wilted spinach and Neal Brothers corn salsa. Luckily I also keep some whole grain wraps in my freezer for quick meals!

This quesadilla is really versatile depending on what you have on hand and your taste preference, but may I suggest my favourite corn salsa be a staple in yours! This thick salsa adds a real depth of flavour, sweetness from the corn with a hint of spice.

Here are the ingredients I used:

1 sprouted whole grain wrap

1-2 oz. of shredded old white cheddar cheese

2 tbsp. of Neal Brothers corn salsa

a handful of baby spinach

chopped fresh cilantro

1 tsp. of chili powder

Begin by prepping all your ingredients ahead of time -shred cheese,  chop the cilantro, shred the chicken and defrost a wrap in the microwave (if using frozen)

Chicken quasadilla- ingredients

Layer 1– on one side of the wrap sprinkle about half the cheese.

quasadilla -cheese layer

Layer 2- Sprinkle the shredded chicken over the cheese.

quasadilla -chicken layer

Layer 3– Add the baby spinach and cilantro on top.

quasadilla -spinach layer

Layer 4- Next we top with corn salsa!

quasadilla -corn salsa

Layer 5- Once the salsa is on, top with more cheese and chili powder.

quasadilla -corn salsa on wrap

Carefully brush a bit of olive oil on each side of the quesadilla and sprinkle with more chili powder. Place into pre-heated frying pan over medium heat.

quasadilla in pan

Let toast on booth sides until golden and crispy, careful when you flip!

Once done, let cool a couple minutes and cut into half or quarters.

quasadilla finished!

Serve with sour cream, Greek yogurt or my favourite.. guacamole!

Happy Cooking :)

Emily