Integrative Flavors 2012 Winner of Entre...
The Jeffrey R. Butland Family-Owned Business of the Year Award as presented by the Northwest Indiana Small Business Development Center recognizes companies that have evidence of success as measured by sales and profits, increased employment opportunities for both family and non-family members, demonstrated potential necessary for long-term business success and economic growth and exhibit voluntary efforts to strengthen family-owned businesses within the community. According to Lorri Feldt, regional director of the NWI SBDC the Class of 2012 Winners of the Entrepreneurial...
Vegan Eating Challenge
I am currently half way through an experiment with my diet. I am attempting to eat only vegan foods for 30 days. I’ll have to admit the biggest challenge with eating vegan is that it is very difficult to go out to eat. I never realized before how limited the menu options are for vegan eaters–if there are any options at all! I have certainly been eating at home much more and planning out my meals more carefully so that I have leftovers for lunch the next day. I am collecting recipes and posting them on our Cook’s Delight Soup Base website under a...
Vegan Portobello “Steaks” Re...
Recently, I have been experimenting with Vegan food and trying out different recipes. I enjoy meat, but thought I’d give being a vegan a shot for 3 weeks. I was apprehensive at first because I’m not a huge fan of salad over and over. What I have found out is that there are many different options that vegans can create that are delicious. I have had difficulty in going out to eat at a restaurant and finding a variety of choices but when I’m at home, I can make some very good food. Here is a recipe for Vegan Portobello “Steaks”. Enjoy! Vegan...
Tip #1: Mixing Flavors Together to Crea...
Last night, as we were preparing to grill chicken breasts, we decided to try adding a little Cook’s Delight Roasted Garlic Concentrate to the Cook’s Delight Rotisserie Style Chicken Rub that we usually coat on the chicken. We combined a teaspoon of the garlic concentrate with a tsp of the rotisserie style chicken rub and rubbed the mixture onto the chicken breasts then grilled them. Delicious combination! I think I’ll try the same with the garlic concentrate and the Cook’s Delight Prime Rib & Steak Rub...
How to Use Cook’s Delight Soup Bas...
PARTICIPATE IN OUR CONTEST! We are looking for your favorite use of Soup Base to add to our list. For every entry in our contest earn points to win! Enter our CONTEST to win a 3-pack Variety Pack of Cook’s Delight Soup Base (continental US customers only, please). See Details Below. The easy answer on How to Use Cook’s Delight Soup Base is that every recipe that calls for some type of stock — chicken stock, beef stock, veal stock, vegetable stock, whatever type, that can be accomplished easily and economically by using soup base mixed with hot water....
Sautéed Chicken with Artichokes Recipe
I was looking through my cupboards and freezer last week and the two main ingredients I came up with were artichokes and chicken breasts. So, naturally I went to the internet to search for recipes that included the two. I combined a few and came up with this version of Sautéed Chicken with Artichokes. Please let me know if you try it and what you think. Sauteed Chicken with Artichokes Ingredients: 2 large chicken breasts, boneless and skinless cut into chunks 3 tbsp Clarified Butter or Extra virgin Olive Oil 1 large onion, sliced 1 can artichoke hearts 3 large garlic...
