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Wings dredged in flour and baked with the flavors of blue cheese salad dressing, pepper sauce and vinegar.
Gluten-Free recipes: Uncle Mac’s Peanut Butter and Jelly Cookies | Submitted By: Edie Hathaway
Soft, tasty peanut butter cookies with a touch of jelly on top. No flour needed.
Diabetic recipes: Tofu Hummus | Submitted By: Christina
Garbanzo beans pureed with tofu, peanut butter, lemon and garlic.
Curried Potato and Vegetable Soup
In honor of my friend Barbara and her efforts with the food blogger Taste of Yellow event raising awareness for Lance Armstrong’s LiveSTRONG Day, I set out to make a vibrant, yellow soup. This curried potato soup is filled with Yukon Gold yellow potatoes, cauliflower, yellow bell peppers, yellow onions, corn, and yellow summer squash. Can one possibly get more yellow than that? Wait, the butter is yellow too, and turmeric stains everything it touches yellow. This recipe uses a couple summer seasonal ingredients - the corn and squash - but you could easily substitute a sweet potato (put it in early with the Yukon Golds). My mother and I both loved it, especially with some cilantro mixed in. My father doesn’t like curry so his vote doesn’t count. Continue reading “Curried Potato and Vegetable Soup”
Low-Calorie recipes: Brilliant Sauteed Broccoli | Submitted By: Doppio Sous
This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food. The combinations of color with the bright green, red flakes, and white/brown topping is pleasing. The taste highlights sweet against spice, with a nice, crisp bite of seasoned broccoli.
Chorizo and Eggs
Growing up, we had some of the standard American foods for breakfast - cream o’ wheat, oatmeal, waffles, fried eggs, pancakes (no sugar coated cereals in this household!) - and a couple things I never saw in any of my friends’ homes - huevos, and my favorite chorizo with eggs. My mother is hispanic by ancestry and looks, and even though she doesn’t speak a drop of Spanish she still cooks what she was taught by her mother, grandmother and relatives, growing up in Tucson, Arizona. Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs. I didn’t even know that chorizo was the name of the sausage and not the dish until I was in my twenties. What is chorizo? A spicy pork sausage. While the Spanish version is usually spiced with paprika and garlic, Mexican chorizo is spiced with chile peppers. I’ve seen chorizo served in Mexican restaurants most often as a side sausage, like bacon. We cook ours up with the eggs and add some raisins as well, the sweetness of which provides some balance to the spicy chile in the chorizo. Continue reading “Chorizo and Eggs”
High-Fiber recipes: Sukhothai Pad Thai | Submitted By: Nan
This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste.
Lemon Chicken
Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken - use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don’t have to eat the skin (my father doesn’t, he gives them to me, score!), but cook with them on for the flavor. What we most love about this recipe is that it is a classic American lemon chicken recipe without being too lemony. In other words, it doesn’t make your lips pucker, it has just the right amount of lemon flavor to it. Continue reading “Lemon Chicken”
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