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mango salsa

The holy guacamole

Guacamole is not only a crowd pleasing party dish, but a great addition to grilled chicken, fish or dolloped on tacos. We happen to think it’s a match made in heaven paired with our famous extremely tasty tortilla chips! This creamy guac has a surprisingly tangy flavour with the addition of Neal Brothers Tomatillo salsa and chopped fresh mango.

tomatillo

Ingredients:

4 ripe avocados

1/2 a cup of Neal Brothers Tomatillo salsa

1 cup of mango chopped into small pieces

2 scallions, thinly sliced

2 tbsp. of fresh lime juice

1 bunch of cilantro finely chopped

mango salsa ingredients

Mash avocados well until creamy. Add in all other ingredients and mix well.

mango salsa close up 1

Serve right away with your favourite Neal Brothers tortillas or let sit in the fridge for a bit to deepen flavours.

mango salsa with hand

finished 5 layer dip

5 layer dip

Can’t decide what dip to bring to the party? We’ve got you covered with this multi layer Mexican dish! It’s simple to prepare, and can easily feed a hungry crowd.

 final dip

To make this dip you will need:

1 deep rectangular baking dish

A hand mixer or food processor

1 ripe avocado

1 tbsp. of lime juice

1 jar of Neal Brothers All-natural medium salsa (or any of your favourite from Neal Brothers!)

1 package of Pacific Food’s refried black beans

2 cups of shredded old cheddar and Monterey jack cheese

 1 package of light cream cheese

3/4 cup of light sour cream or Greek Yogurt

1 tbsp. of chili powder

2 tsp. each of cumin, paprika and garlic powder

1/4 tsp. of cayenne pepper

Begin by prepping the cream cheese layer. In a large bowl, combine 1 package of light cream cheese, 3/4 cup of light sour cream or (Greek Yogurt if using) and your spices. Mix well with a hand mixer or food processor until completely blended and creamy.

photo

In a separate small bowl, mash avocado and 1 tbsp. of lime juice with a fork. Set aside.

 Layer 1: The first layer starts with creamy, re-fried organic black beans from Pacific. With all natural spices and herbs like cilantro, these are the perfect flavour base for this dish!

photo

refried bean layer

Layer 2: spread the entire bowl of cream cheese mixture onto the re-fried beans with a spatula or spoon

 cream cheese layer

Layer 3: Spread out avocado and lime juice mixture over the cream cheese layer

avocado layer

Layer 4: Spread the entire jar of Neal Brothers all-natural medium salsa over the avocado layer

salsa layer

Layer 5: Top off the dish with a layer of cheese, a sprinkling of green onion and chili powder

cheese layer

The best way to enjoy this dip is with your favourite Neal Brothers tortilla chips. We paired ours with Organic blue corn and multigrain-delicious!

finished vij skewers

Delhi-licious chicken skewers

Here at the Neal Brothers Office we eat chips all day long…well, not really…but you could say we have become quite the potato chip experts around here. You can imagine the excitement when our newest anticipated and exotic flavour arrived for tasting! Chef Vikram Vij teamed up with Chris and Peter to create a brand new kettle cooked potato chip tossed in an incredible blend of masala spices. Not just a great snack, this potato chip deserves to be treated as a classy ingredient.

We couldn’t resist pairing these kettle chips with our spicy Tomatillo salsa to create these crispy chicken skewers. They are so simple to make!

You will need:

1 bag of Vij’s Delhi-licious kettle cooked chips

1 cup of Neal Brothers Tomatillo salsa

4 chicken breasts, cut into chunks

1 red onion, yellow and red bell pepper cut into chunks (same size as chicken)

wooden skewers

Method:

Soak your skewers in water for at least a half hour to prevent burning

Begin by pre-heating your oven to 400°

Pour Tomatillo salsa into a shallow dish. Grind kettle chips in a food processor into pieces (not fine crumbs). Place those in a separate shallow dish.

arrange chicken, peppers and onions onto skewers, roll in salsa and then in the kettle crumbs to coat.

 marinating chicken skewers

crusted chicken skewers

Place on a baking tray lined with parchment or lightly greased. Bake skewers for 20-25 minutes until golden and crispy. Serve with extra Tomatillo salsa for dipping. Enjoy!

finished vij skewers

completed quinoa salad

Quinoa salad with pistachio and mint

A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.

pistachio oil

For the Salad you will need:

1 cup of dry quinoa

3 1/2 tbsp. of pistachio oil

a hand full each of chives and fresh mint leaves

1/3 cup of fresh or frozen green peas

1/3 cup of crumbled feta

1/3 cup of unsalted shelled pistachios

1/2 a lemon

Sea salt and pepper

ingredients for quinoa salad with pistachio and mint

 Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.

cooked quinoa

Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.

chopped ingredients for quinoa salad

Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.

ingredients in bowl for quinoa salad with pistachio and mint

completed quinoa salad

If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!

finished pork tenderloin

Glazed pork tenderloin

We apologize if you are drooling all over your keyboard for this one! Pork always pairs well with something sweet and this sticky glaze made from 100% pure, natural date syrup may be the perfect match. This dish from start to finish is easy enough for a week night and fancy enough for a dinner party.

date lady

 Ingredients:

1 pork tenderloin

1/2 a cup of Date Lady date syrup

2 tbsp. of dijon mustard

2 cloves of garlic

about 2-3 tbsp. of chopped fresh thyme

1/2 a large red onion

sea salt and pepper

Begin by prepping all your ingredients to make the glaze by measuring out the date syrup and dijon.

ingredients for pork glaze

Mince the 2 cloves of garlic, chop the thyme and slice the red onion into rings.

ingredients chopped for pork loin

Mix date syrup, thyme and dijon into a bowl.

pork tenderloin glaze pre mix

pork tenderloin glaze stirred

Next, prepare the pork tenderloin by placing on a baking sheet. Sprinkle with olive oil, sea salt and fresh black pepper. Toss red onion slices around the pork.

pork with salt and pepper

Pour the glaze over the pork and spoon the onions over top.

glaze being poured over pork

pork tenderloin before oven

If you have time- cover baking sheet with plastic wrap and let sit in the fridge for an hour- overnight. To cook the pork, pre-heat your oven to 350°. Cover pan with tin foil and cook 20 minutes. Remove the foil and cook another 20 minutes uncovered. Ensure a meat thermometer reads 160º (Pork can be slightly pink in the centre).

Let pork sit 10 minutes once it’s cooked, spoon over any glaze from the pan and slice into 1 inch pieces.

pork tenderloin out of oven

We paired this with steamed broccoli and mashed sweet potatoes.. a glass of red wine would be fitting as well!

Enjoy :)

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

 

 

 

 

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 :)

 

 

 

sweet citrus glazed salmon

Sweet Citrus Glazed Salmon

There is something so awesome about a buttery piece of salmon baked in a sweet sauce. This combo makes for an elegant dish served for friends or a family favourite dinner. With Neal Brother’s honey dijon vinaigrette you have a flavourful sauce or marinade ready to go anytime! Try it on chicken, in sandwiches, or as a dip with veggies too.

honey dijon dressing

Ingredients:

(Serves 2)

2 fresh, wild salmon filets (or 1 large cut into 2)

1/3 cup of Neal Brothers Honey Dijon vinaigrette

the juice and zest of 1/2 an orange

2 tbsp. of fresh flat leaf parsley, chopped

sea salt and pepper

Begin by Pre-heating your oven to 325º. Prep all your ingredients so they are ready to go.

Citrus salmon ingredients

In a mixing bowl, combine the honey dijon vinaigrette, orange juice, zest, chopped parsley and whisk.

ingredients in mixing bowl

Once the sauce in combined. Pour over salmon filets in a baking dish. For a deeper flavour, cover and let marinade for an hour or so in the fridge.

Salmon marinating

Bake in the oven for 35 minutes until cooked through but still tender. Once done, plate the salmon and spoon over the thickened, sweet sauce from the bottom of the dish.

I enjoyed mine with an orange spinach salad, brown rice and poured the sauce over everything- Delish!

Citrus salmon with rice

Happy cooking :)

Emily

 

apple crumble

The Easiest Apple Crumble

Since winter just doesn’t seem to want to let up here, the warming comfort foods continue! I can complain about the weather but I won’t complain about this. Apple crumbles are traditionally eaten for dessert but this one is the perfect energizing breakfast with a dollop of yogurt on top. This recipe combines just 5 ingredients, none of which are refined flour, sugar or butter!

The magic ingredient is Hippie Foods Quinoa Granola. Made with high protein super grains, healthy fats and natural sweeteners it’s delicious as part of this crumble or even on it’s own as a snack.

Ingredients:

1 of your favourite apples, chopped into small cubes

1 tbsp. of lemon juice

1 tsp. of cinnamon

2 tsp. of Coconut oil (I like La Tourangelle unrefined)

11/2 cups of Hippie Foods Quinoa Granola

Optional: Greek Yogurt and extra fruit for topping

Serves: 2

Pre-heat your oven to 350°. Prepare two small ramekins by placing them in a 9×9 baking pan. Let coconut oil melt in a pot over medium heat. Chop apples and add them to the pot with the cinnamon. Toss a couple times.

apple in pot

Let the apples simmer over med-low heat until they have softened and lost some of their moisture (about 10 minutes).

Meanwhile, roughly the chop the granola.

chopping granola

Once the apples are softened and the granola is chopped you are ready to assemble! Start by spooning a layer of apples, followed by a sprinkle of granola. Layer all the way to the top with the granola being the final layer. Don’t worry if its overflowing, it will cook down.

aseembling crumble

Cover the whole pan with tin foil and pop in the oven for 40 minutes. WARNING: smells may attract neighbours!

After 40 minutes, remove the foil and let cook another 7-10 minutes until the top is browned. Top with yogurt and berries for breakfast or a scoop of vanilla ice cream for dessert!

apple crumble 2

Happy Eating :)

Emily