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!

Photo credit: Ashtin Germaniuk

Homemade Chicken Chili

My name is Ashtin Germaniuk (@ashtin_g from Instagram). I used Neal Brothers Organic Roasted Garlic Tomato sauce when I created this incredible recipe for homemade chicken chili.  I have loved and enjoyed every bite of each Neal Brothers product that I have tried.

Here is my recipe:

Depending on the appetite of the people eating this chili, or for me as a single, I was able to get 8 servings. You can always double the amounts to make a larger pot.

Here’s what I used:

– 1 (or 2) large skinless-boneless chicken breast

– 1 can Organic Diced Tomatoes (743ml)

– 1 jar Neal Brothers Garlic Pasta Sauce

– 1 can Organic Tomatoe Paste

– 1/2 Yellow pepper

– 1/2 Orange pepper

– 3-4 Celery sticks (chopped into about 1/2 inch pieces)

– 4-5 Carrots (peel them and cut off the ends, chopped into about 1/3 inch pieces)

– 4 White Mushrooms (chopped into about 6 pieces each)

– 1/3 Onion

– And used garlic, black pepper, parsley, basil and chili powder for my spices, and spiced to preferred taste.

 

Feel free to use all organic vegetables, too.

Photo credit: Ashtin Germaniuk

Photo credit: Ashtin Germaniuk

 

(And here’s what I did:

 

I chopped the chicken up into small pieces and put it in a pot on medium heat. I cooked the chicken until it was fully cooked. It’s okay if the chicken sticks to the pot as when you add the tomatoes, what was slightly burnt to the pan cooks off and adds a great flavour. I added the tomatoes and paste to the chicken. This is when I started to add my spices and let it simmer for a few minutes. I added the vegetables (as per what would take longer to cook down first) and more spices once everything cooked down and simmered it all for an hour and a half.)

Photo credit: Ashtin Germaniuk

Photo credit: Ashtin Germaniuk

 

And there you have it! Chicken Chili!

Serve with garlic bread.

We are growing!

The Neal Brothers Foods is growing and looking for some passionate individuals to join our incredible team!

newjob

We are looking for positions in the following;

Warehouse Order Selection: We are looking for a full-time order picker for our fast paced warehouse. Must be energetic and ready to join a strong, positive team. Attention to detail is a must. If this sounds like a good environment for yourself then we want to hear from you.  Send your resume to paulb@nealbrothersfoods.com

Thank you

The Neal Brothers team!

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

 

 

 

 

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 :)

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Connie Goes to Kenya

As a company, Neal Brothers is proud of our involvement with different organizations and community programs, and we enjoy participating in various events to help support the community.

Neal Brothers employee Connie Fok is making us proud by helping to support a program near and dear to her heart. She will be travelling to Mully’s Children Family Ndalani in Kenya – a place that provides residential care and rehabilitation for over 600 street children as well as orphaned and vulnerable children. Connie and her daughters Yvette and Chloe will be donating their time from June 27 – July 12 this summer helping out the medical team.

What is needed: $4500 per person (the money raised will be used for community feeding program, medicine, dental equipment and supplies in order to provide free medical, dental and optometry services for MCF children and villagers)

We are happy to help in any way we can and would like to pass this along to all our friends and family at this time.

If you would like to help, please go online to www.mcfcf.org and click on Team Travel, then 1407 RHCCC/NTCAC Team Travel. There is a text box “Add special instruction to the seller” to put in “Support for (Connie Fok/Yvette Hui/Chloe Hui) NTCAC Team“.

 

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