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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 :)

 

 

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

green eggs and ham final product

Green Eggs and Ham

These mini omelettes are full of protein, and fresh green flavours! They are an inexpensive make ahead for breakfast on the go, or a quick meal during a busy week.

tomatillo salsa

To give these omelettes a punch of bright flavour I whisked in Neal Brothers Tomatillo salsa. This isn’t your average tomato based salsa! It has a deliciously tart taste with hints of jalapeno pepper and natural sweetness.

Ingredients: (Serves 3)

6 free-range eggs

1/3 cup of chopped green onion

1/3 cup of chopped or fresh cilantro

1/2 cup of Neal Brothers Tomatillo salsa

1/2 tsp. of sea salt and pepper

3 large slices of all natural deli ham

You will need a mixing bowl, whisk and a muffin pan

green eggs and ham ingredients

Start by pre-heating your oven to 350º and prep all ingredients ahead of time. Crack eggs into a large mixing bowl. Add in the salsa, chopped green onion, cilantro, salt and pepper. Whisk to combine. You can also blend the green onion, cilantro and salsa in a blender first if you want a finer texture.

green eggs and ham mixing bowl

Prep your muffin pan by lightly greasing 6 cups with oil. Slice each piece of ham in half and arrange in the muffin pan to cover the bottom and around the sides of each cup.

ham in cups

Evenly distribute the egg mixture into each ham cup filling almost to the top.

ham and eggs in cups

Once filled, pop into the oven and bake for 20- 23 minutes. Let cool completely, serve with more salsa, a light salad or slice of crusty bread!

green eggs and ham final product

Happy Cooking,

Emily :)

 

 

ramen noodle dish

Rice Ramen Coconut Curry Bowl

This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.

ramen noodle dish

Ingredients:

– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)

– 1 jar Amaya coconut curry sauce

– 1/2 eggplant

– 1/2 cup grape tomatoes

– 2 tbsp. chopped cilantro

– 1 brick tofu

– 1/4 cup goat cheese (optional)

– 3 tbsp. olive oil

– 1/2 lemon

– 1 clove garlic

– pinch of red chili flakes

– pinch of sea salt

product

Directions:

Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.

Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.

mixed noodles

Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.

Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.

mixing ramen

Serve warm or cold. Enjoy!

 

 

mexican mac and cheese gratinee

Mexican Mac & Cheese Gratinee

Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.

mexican mac and cheese gratinee

 

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6

 

Ingredients:

1/4 cup all-purpose flour

4 cups cold milk (3.5)

4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided

6 cups cooked elbow macaroni noodles

2 cups  Neal Brothers Corn Salsa

1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed

1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)

SalsaNaturalCorn (1)

 

Directions:

In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).

Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips

Bake at 350F for 20 minutes or until cheese is melted and bubbly.

Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.

MB chicken skewers cropped

Maple Bacon Chicken Skewers

This is about as easy as it gets having the dip incorporated into the dish. These skewers are “Flavour Junkie” approved.

Having a big party? Make them into nuggets and use fancy toothpicks for serving.

MB chicken skewers

 

Prep time: 15 minutes

Bake time: 20 minutes

Makes: approximately 8 skewers

 

Ingredients:

1 lb. boneless skinless chicken breasts

1/4 cup Neal Brothers Creamy Caesar

1/4 cup minced parsley

1 bag Neal Brother Maple Bacon Kettle Chips

8-10 skewers

MapleBaconChips

 

Directions:

Preheat oven to 400F.

Slice chicken into 2×2-inch pieces.

In medium bowl combine chicken and Neal Brothers Creamy Caesar. Open bag of Neal Brothers Maple Bacon Kettle Chips and enjoy a handful taking you back to your childhood with the aroma of bacon wafting from the kitchen window…snap back into reality and add minced parsley to bag, shaking rigorously and crunching well; transfer to shallow dish.

Thread 3 pieces of chicken onto skewer and press into chip mixture; transfer to parchment-lined baking sheet and bake for 15 minutes or until golden and fully cooked.

 

fish and chip casserole

Fish & Neal Brothers Chip Casserole

In need of some comfort food to help warm you up? The classic tuna casserole has been dolled up with a couple of Neal Brothers staples. Serve in mini ramekins for an appetizer to delight or make it a mid-week “go to” meal!

fish and chip casserole

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6-8

Ingredients:

3 cups uncooked shell pasta

1 cup chopped carrot

1/2 cup finely chopped red pepper

1/4 cup frozen sweet peas

170g  canned tuna in water, drained and flaked

2 cups shredded white old cheddar cheese

1/2 cup Neal Brothers Creamy Caesar

1/2 cup sour cream

1/4 cup minced green onion

1 bag Neal Brothers Pink Salt or Pink Salt & Vinegar Kettle Chips, crunched

SaltVinegarChips Caesar Product Shot

Directions:

In large pot of boiling water, cook pasta according to directions, for the final 3 minutes of cooking add carrots; drain well and return to pot.

Add peppers, peas, tuna; stir well. Add cheddar, Neal Brothers Creamy Caesar and sour cream; mix well and divide mixture between oven-safe ramekins or baking dishes of your choice (works well in one 8×8 pan or six 1-cup or twelve1/2-cup ramekins).

Open bag of Neal Brothers Pink Salt & Vinegar Kettle Chips; eat a handful and savour the unbelievable taste that takes you seaside…snap back into reality and add the minced green onions to the remainder of the bag. Shake rigorously and crunch lightly. Evenly distribute the topping over tuna mixture.

Bake at 350F for 20 minutes or until heated through and cheese is melted.

Serve immediately.

photo (7)

Neal Brothers Eggs Love to Salsa!

Everyone has their own staples they like to keep on hand in their fridge or kitchen cupboard. For us, we always make sure to have salsa on hand which can easily add flavour and fun to any meal! This recipe is simple, fast and nutritious – suitable for breakfast, lunch or dinner.

photo (7)

Ingredients:

– 1 onion, diced

– 1/2 cup chopped mushrooms

– 4 eggs

– Cape Herb and Spice rainbow peppercorns

– 1 jar of Neal Brothers Salsa (we used corn)

– 4 whole beets

– 1 tbsp. chopped parsley

– 1/2 red pepper

– 1 box Pacific organic baked beans

– 2 tbsp olive oil

-1/2 lemon

– goat cheese (optional)

photo (6)

Directions:

1) Eggs: Chop onions and mushrooms and sauté in a pan until soft. Whisk eggs and add mixture to the onions and mushrooms. Add Cape Herb peppercorns for flavour. Once eggs are cooked add in Neal Brothers salsa and combine with the eggs in the pan. Add as much salsa as desired.

2) Beet Salad: Boil beets until soft. Peel skin off beets once cooled. Cut beets into cubes and add to a bowl. Add goat cheese, red peppers, parsley and goat cheese to the beets. Top salad with 1/2 lemon and 2 tbsp. olive oil.  Toss until all ingredients are mixed together.

3) Pacific organic baked beans: Pour box of beans into a sauce pan and heat until beans are warm. Stir a few times until beans are warm enough for serving.

Add eggs, beet salad and beans to a plate for serving and enjoy!

 

 

 

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Spaghetti Squash Casserole w/ Neal Brothers Corn Salsa

We always love experimenting different ways of incorporating our products into recipes and especially love it when our consumers share their recipes using Neal Brothers products with us! Check out this mouth-watering and nutrient dense casserole dish by the lovely Ashley Raeanne Wood.  Follow her on twitter @raesunshinelife for more amazing health inspired recipes!

 Black Bean Spaghetti Squash Casserole

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 Ingredients:

1 spaghetti squash

1 Tbsp olive oil

4 garlic cloves, minced

1 onion, minced

½ cup corn kernels

2 zucchinis, diced

1 pepper, diced

1 bunch of green onions, diced

1 can black beans, rinsed

1 tsp chipotle chili pepper

1 tsp cayenne pepper

1 tsp chili powder

1 cup of ShaSha Co. spelt bread crumbs

1 package Daiya cheddar cheese strands

1 jar of Neal Brothers Foods All Natural Corn Salsa

SalsaNaturalCorn (1)

 

Directions:

Preheat oven to 350 degrees F

Cut spaghetti squash in half-length wise, scoop seeds out and place open face down on a baking sheet lined with parchment paper. Bake in the oven for 1 hour until edges are brown.

In a frying pan, heat oil. Add garlic and onions and sauté onions are translucent. Add zucchini, corn, pepper, beans and spices and stir to ensure that the spices are evenly distributed. Cover the pan and cook on medium for 25 minutes, stirring with a wooden spoon occasionally.

After the spaghetti squash has finished cooking, remove it from the oven to cool.

In a 9” x 13” pan, spread a thick layer of Neal Brothers Corn Salsa and smooth out evenly with a spatula. Scoop out the spaghetti squash and cover all of the salsa. Add the vegetable and bean mix and layer it on the spaghetti squash. Sprinkle a very light layer of Daiya cheese, followed by another thick layer of Neal Brothers Corn Salsa, using a spatula to ensure that everything is evenly covered with salsa. At this point, the jar of salsa should be empty. Cover the casserole with the spelt bread crumbs, another layer of cheese and then finally the green onions.

Cover with aluminum foil and bake for 45 minutes. Best enjoyed with Neal Brothers Salsa, avocado slices and fresh tomato slices.

marni

Marni Wasserman’s Tex Mex Fiesta with Neal Brothers Organic Blue Tortillas!

Happy Tuesday!

We hope you are having a wonderful morning and hope to make it even better by sharing a deliciously healthy and creative recipe by culinary nutritionist Marni Wasserman!

new marni

 

Marni teaches cooking classes at her studio – Marni Wasserman’s Food Studio and Lifestyle Shop in Toronto located at Avenue and Eglinton. Her focus is to educate people on how to create simple and healthy recipes for everyone with varying health and wellness goals.

Check out Marni’s Tex Mex Fiesta recipe below which includes Neal Brothers organic blue tortillas!

Marni Wasserman’s Tex Mex Fiesta!

marni

Ingredients:

  • 2 cups of chopped mixed lettuce, romaine and arugula
  • 1/4 cup chopped tomato
  • 1/4 cup red onion
  • 1/2 avocado
  • 1/4 cup mashed black beans
  • 1/4 cup blended sprouted tofu
  • 1 large handful of Neal Brothers organic blue tortillas
  • 1/2 lemon

Directions:

  1.  Place lettuce on a large plate.
  2. Top with tomato, onions, avocado
  3. Place a scoop of black beans, sprouted tofu on side of plate
  4. Line the other side of the plate with Neal Brothers Corn Chips.
  5. Squeeze 1/2 lemon on top of it all and enjoy!

About Fully Nourished:

Our classes will inspire you to prepare delicious recipes with plant-based, organic wholefoods. You will also learn about the nutrition and health benefits of the foods you enjoy! – See more at: http://www.marniwasserman.com/shop/cooking-class/#sthash.0zCQ0VHE.dpuf

Marni’s Classes will inspire you to prepare delicious recipes with plant based, organic whole foods. You will also learn about the nutrition and health benefits of the foods you enjoy!

 Upcoming Classes with Space!

  • Journey to Japan – November 25th
  • Homemade Miso Soup. Roll Sushi. Basics of Japanese

http://www.marniwasserman.com/shop/journey-to-japan/

  • Guiltless Desserts – November 26th
  • No Wheat. No Dairy. Naturally Sweet. Kid Approved!

http://www.marniwasserman.com/shop/guiltless-dessert-indulgence/

  •  Totally Thai – December 2nd
  • Tempeh Pad Thai. Roll Rice Paper Rolls. Better than Take Out!

http://www.marniwasserman.com/shop/cooking-class/

  • Super Suppers – December 5th.
  • Everyday eats. Under an hour. Easy work week.

http://www.marniwasserman.com/shop/super-suppers/

Marni Wasserman

www.marniwasserman.com