Integrative Flavors is excited to donate 30 cases of Cook’s Delight Chicken base to their effort to help get basic necessities to the storm-ravaged area.  We are happy to do what we can and appreciate the efforts of the Thiele’s.  We wish them safe travels.

Integrative Flavors is honored to have been chosen this years’ recipient of the 2012 Jeffrey R. Butland Family-Owned Business of the Year Award.  Our business started in 1938 as Williams-West & Witt’s Products Company.  In the early years, we supplied C-Rations to the US Army during World War II.  Since then we have evolved into one of the food industry’s preferred sources of gourmet quality foundation flavors.  We have grown from supplying primarily Cook’s Delight chicken and beef base products to a complete line including gourmet seafood bases and vegan selections.

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 Recipes category.  I’d like to continue to add delicious recipes to this collection.  If you have a recipe that you would love to let other people know about, please let me know and I’ll be happy to try it out and post it!

Today I tried a black bean with artichoke hearts and onions tacos.  They were actually delicious!  Look for that recipe to be posted soon!

Vegan Portobello “Steak”

Ingredients:
2 Tbsp olive oil, plus oil for preparing the pan
4 large Portobello mushroom caps (5-6” diameter)
1 tsp Cook’s Delight Roasted Garlic Concentrate
1 Tbsp Tamari (Japanese Soy Sauce)
2 tsp Balsamic Vinegar

Directions:
•Preheat oven to 450°F with rack in center of oven. Oil shallow roasting pan large enough for mushroom caps in one layer.
•Wipe caps, lightly with damp paper towel. Remove stems so caps sit flatly in pan. Tap mushrooms, gill side down to remove any dirt in crevices. Arrange in pan, gill side down.
•Combine oil, tamari and vinegar in a small bowl. Use a fork to emulsify the oil by whisking. Mix in Cook’s delight Roasted Garlic Concentrate. Liberally brush mixture on tops and sides of caps.
•Roast 5-6 min until color of tops and edges deepens. Flip, stir oil mixture and brush bott oms. Roast until tender 3-5 min. They will look slightly collapsed. Serve immediately, whole or sliced.

Click this link for a downloadable recipe card. Vegan Portobello “Steaks”

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 Seasoning!

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. For one cup of stock it only requires about 1 tsp of soup base.

For a more in-depth answer, I decided to create a list of some of the many uses of soup base. If you have any other items to add, please leave a comment and I’ll be sure to update my list.

The many uses of Cook’s Delight Soup Base

1. Add Cook’s Delight Chicken Base to your potatoes as you boil them for mashed potatoes.  I also add a little base in after the potatoes have been drained before mashing them.  You can skip the salt, because the chicken base gives it a delicious flavor.  I usually put about 1 tbsp of chicken base in while cooking the potatoes and after I drain them I add about 1 tsp before adding milk/cream and butter for mashing.

2. Cook rice in chicken stock to provide an alternative without increasing calories. Add approximately 1 tsp of Cook’s Delight Chicken Base per cup of water.

3. Combine turkey stock with the drippings from the Turkey at Thanksgiving to make a delicious gravy. Add 1 tsp of Cook’s Delight Turkey Base to 8 oz water.

4. When making stuffing for Thanksgiving, add turkey stock in the recipe by combining 1 tsp. Cook’s Delight Turkey Base with 8 oz. water.

5. Boil vegetables in chicken stock, vegetable stock or roasted garlic stock for added flavor. 1 tsp base per 8 oz of water.

6. Use stock in place of oil for sautéing. The broth will evaporate while cooking so prepare extra to add as needed.

7. Add base to homemade salad dressings. Be creative–try Cook’s Delight Seafood Base in ranch dressing!

8. For a delicious marinades, Add Base to olive oil, red wine vinegar, garlic & black pepper. Use 1 tsp. Base per cup of marinade.

9. Basting with chicken stock or even Cook’s Delight Chicken Base without dilution adds flavor too.  I have purchased the rotisserie chickens from the grocery store and spread a little chicken base on the outside of the chicken and reheated it for dinner.  This works well with Cook’s Delight Roasted Garlic Concentrate too.

10. To season fish Add 1 Tbsp. Cook’s Delight Seafood Base, Cook’s Delight Fish Base or Cook’s Delight Salmon Base with your choice of herbs to ½ cup oil. Rub on fish before grilling, broiling or sautéing. Do not add salt.

11. To flavor bread, pizza dough or rolls, Add 1 Tbsp. Cook’s Delight Roasted Garlic Concentrate per every 4 cups flour. Omit salt.

12. Add Cook’s Delight Mushroom Base to meatballs or meatloaf.

13. Sprinkle Cook’s Delight French Onion Mix generously on top of a pot roast in the slow cooker for delicious flavor.

14. Use almost any Cook’s Delight Base for breading. Mix Base with breading mixture and coat.

15. Blend 1 tsp. Cook’s Delight Base per cup of mayonnaise or 1 tsp. per 8 oz. sour cream or cream cheese for dips and spreads. Cook’s Delight French Onion Mix, Cook’s Delight Chili/Chipotle Concentrate, Cook’s Delight Roasted Red Bell Pepper Concentrate, Cook’s Delight Vegetable Base, Cook’s Delight Seafood Base, Cook’s Delight Crab Base, Cook’s Delight Clam Base, Cook’s Delight Shrimp Base and Cook’s Delight Roasted Garlic Base are particularly good choices.

16. Add Cook’s Delight French Onion Mix to hamburger when making patties for the grill.

17. To make compound butters, blend 1 tsp. of your Cook’s Delight Base of choice per ½ cup softened, unsalted butter. Add herbs.

18. Dilute Cook’s Delight Roasted Garlic Concentrate in oil and mix with herbs, brush on your pizza crust before adding additional ingredients and cheese.

19. Add Cook’s Delight Seafood Base, Cook’s Delight Crab Base or Cook’s Delight Fish Base to Crab or Fish Cakes.

20. Rub the outside of a potato with a mixture of olive oil and Cook’s Delight Roasted Garlic Concentrate or Cook’s Delight Chili/Chipotle Concentrate or Cook’s Delight Prime Rib and Steak Seasoning Rub before baking.

21. Toss french fries in olive oil and Cook’s Delight Chili/Chipotle Concentrate before baking.

22. Mix Cook’s Delight Base in water and add vegetables and/or meat for a full flavored soup.

23. Where a recipe calls for chicken stock feel free to substitute vegetable stock.

24. Use Cook’s Delight Italian Beef Mix to your roast in the slow cooker, add pepperoncini and juice and/or water for delicious and easy Italian Beef.

25. Have trouble getting your family to eat their vegetables? Add 1 tsp. of Cook’s Delight Chicken Base to a can of green beans to add a great savory flavor. Try the same trick with Cook’s Delight Roasted Garlic Concentrate and a can of carrots.

26. Combine one of our soup bases with soybean oil and red wine vinegar for a dressing that is perfect for use submarine sandwiches. For something mild and flavorful use our Cook’s Delight Roasted Garlic Concentrate. If you want to add some kick try using our Cook’s Delight Chipotle Pepper Concentrate.

27. Making beer can chicken? Add 1 tbsp. of Cook’s Delight Roasted Garlic Concentrate to the can of beer!

28. Add Cook’s Delight Ham Base to your split pea soup to reduce the amount of ham added or eliminate having to use the meat altogether.

29. When making pork gravy, add 1 tsp. of Cook’s Delight Pork Base to boost the flavor of your gravy.

30. Cook’s Delight Veal Base can be used to make a stock for stews, gravies, sauces, or a glace.

31. Add Cook’s Delight Beef Base to your chili or ground beef and noodles.

32. Making prime rib? Cook’s Delight Au Jus Base makes a great dipping sauce.

33. Cook’s Delight Demi-Glace is a delicious addition to meats and potatoes. Enhances visual appeal. Useful alternative to long simmered brown sauces. Takes only 5 minutes to prepare.

34. Use Cook’s Delight Barbecue Style Rub to season meats before grilling, broiling, or sautéing. Sprinkle on fish, vegetables or shishkabobs.

35. Cook’s Delight Rotisserie Style Chicken Rub can be used to season chicken and other meats before grilling, broiling, or sautéing. Can also be used to season fish, vegetables or shishkabobs. Mix into breading or batter for chicken or fish.

36. Flavor chowder, bisque or newburg with Cook’s Delight Lobster Base.

37.  Boil noodles in Cook’s Delight Chicken, Beef, or Vegetable stock for added flavor.

38.  Use Cook’s Delight Chicken Base to create a stock for stuffing a chicken.

39.  Cook’s Delight Vegetarian Chicken Flavor adds delicious flavor to chicken salad.

40. Sprinkle Cook’s Delight Vegetarian Base Light in salads, vegetables and meats to add flavor. Omit salt from recipe.

41.  Add your favorite Cook’s Delight base to meatballs/meatloaf.  For a unique twist you could add mushroom base, chili/chipotle, ancho, roasted garlic, roasted red bell pepper, etc.

42.  Use Cook’s Delight Prime Rib Steak and Seasoning Rub on prime rib or any beef roast without dilution and in place of salt.

43.  Add flavor to pasta fillings by using your favorite Cook’s Delight Base.

44.  Use Cook’s Delight pepper concentrates to flavor chili.

45.  Smear your favorite Cook’s Delight Pepper Concentrate on meats or vegetables prior to grilling or smoking for added flavor.

46.  Add Cook’s Delight Roasted Garlic Concentrate to mashed potatoes to make restaurant style garlic mashed potatoes.

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).

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PRODUCTS MENTIONED IN THIS POST:
Cook’s Delight Chicken Base
Cook’s Delight Turkey Base
Cook’s Delight Seafood Base
Cook’s Delight Roasted Garlic Concentrate
Cook’s Delight Fish Base
Cook’s Delight Salmon Base
Cook’s Delight Shrimp Base
Cook’s Delight Clam Base
Cook’s Delight Mushroom Base
Cook’s Delight French Onion Mix
Cook’s Delight Crab Base
Cook’s Delight Chili/Chipotle Concentrate
Cook’s Delight Prime Rib and Steak Seasoning Rub
Cook’s Delight Italian Beef Mix
Cook’s Delight Ham Base
Cook’s Delight Beef Base
Cook’s Delight Pork Base
Cook’s Delight Veal Base
Cook’s Delight Demi-Glace
Cook’s Delight Barbecue Style Rub
Cook’s Delight Rotisserie Style Chicken Rub
Cook’s Delight Lobster Base
Vegetarian Chicken Style Flavor Base
Vegetarian Base Light

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 cloves, minced
1 tsp Basil
1/2 tsp Rosemary
1/2 cup Chicken Stock (3/4 tsp Cook’s Delight Chicken Base combined with 1/2 cup boiling water)

Directions:
Brown chicken in 2 tbsp clarified butter or extra virgin olive oil; remove from skillet and set aside. add remaining clarified butter or extra virgin olive oil and saute onions until tender. Add artichokes, garlic, basil and rosemary. Cook approximately 5 minutes. Stir in browned chicken and add chicken broth. Heat through. Serve over pasta of your choice (I used Angel Hair).

To download a recipe click this link Sautéed Chicken with Artichokes Recipe.

Chicken Tortilla Soup
Serves 2

Ingredients:
3 cups Cook’s Delight Chicken Stock (3 cups boiling water with 3 tsp. Cook’s Delight Chicken Base)
1 Roma tomato, halved
1 carrot, halved
1 stalk celery, halved
1 slice onion, thin
1 garlic clove, peeled
1 slice yellow squash, thin
1 slice red bell pepper, thin
1 slice cabbage
1 mushroom
pepper to taste
1 tsp taco seasoning
cumin, dash
1/2 cup cooked chicken breast, chopped
1/4 cup pitted black olives
1/2 fresh jalapeno
Optional: 2 oz tortilla chips

Directions:
Place all ingredients into the Vitamix in the order listed through and including cumin. Secure lid.
With machine turned off, select variable speed 1.
Turn machine on and quickly increase speed to Variable 10, then to High.
Blend for 5-6 minutes or until heavy steam escapes from the vented lid.
Reduce speed to Variable 2 and remove the lid plug.
Drop in chicken, jalapenos, olives and chips through the lid plug opening.
Blend for 10 seconds.

MIXED PAELLA RECIPE

Ingredients
1/2 tsp saffron, crushed
1 lb boneless skinless chicken breast, cut into 2” pieces
1 cup salad shrimp, cooked and deveined
1 cup sea clams, cooked and chopped
1/2 cup extra-virgin olive oil
1 tbsp paprika, smoked
3 garlic cloves, minced
3 bay leaves, dried
15 oz whole tomatoes, crush
1 small onion, minced
7 cups COOK’S DELIGHT CHICKEN STOCK (mix 7 cups hot water with 7 tsp COOK’S DELIGHT CHICKEN BASE)
2 ½ cups short-grain rice, preferably Valencia or Bomba -Arborio can be used
9 oz frozen peas
1 red pepper, cut into strips
1 tsp pimiento
sea salt
freshly ground black pepper

Directions
Put crushed saffron and 1/4 cup hot water in a small bowl, let stand for 15 minutes. Season chicken with 1/2 tbsp smoked paprika, salt and pepper. Heat oil in a 16-18” paella pan over medium-high heat. Add chicken and cook until brown, turning occassionally. Add remaining paprika, garlic, pimento, bay leaves, tomatoes and onions to pan and cook. Stir often until onions are softened about 6 minutes. Add saffron mixture and COOK’S DELIGHT CHICKEN STOCK. Bring to a boil over high heat.

Sprinkle in rice and distribute evenly. Add peas and peppers. Cook without stirring, until rice has absorbed most of the liquid 15-20 minutes. Rotate your pan every 2 minutes, if it is larger than the burner to cook rice evenly. Reduce heat to low, add cooked salad shrimp and cooked sea clams. Cook 5-10 minutes until liquid has been absorbed and rice is al dente. Remove from heat, cover with aluminim foil and let sit 5 minutes before serving.

Downloadable Recipe Card for Mixed Paella
Mixed Paella Ingredients
Mixed Paella Directions

The Show features about 1,000 companies from all over the world.  Next to us was a company from Japan, across from us was a salmon company from Scotland and on the other side a crab company from Florida.  We shared a booth with Boston Chowda and had access to the best soups and chowders at the show!  It is an amazing time to meet people from so many diverse places and speaking so many different languages.

Every type of seafood product imaginable can be seen during the show.

It takes about two days to walk the show and see all the exhibits and sample the different types of foods being offered.  The Dungeness Crab I had was the most delicious that I have ever tasted.  I had some fantastic Salmon from the booth across the way from us.  If you want to explore the world of seafood, mark your calendar for March 2013 to attend the International Boston Seafood Show!