Custom Option Program - Designers and Builders have options!

For more than 2 years, Brandom Cabinets has enjoyed a wildly successful program that side-kicks the Brandom Collection to provide custom pieces that match the cabinetry offered in the collection.  Offering the same great value to match the catalog pieces, Brandom has been able to offer project designers, builders, and dealers a “one-stop-shop” to deliver a complete order from one manufacturer.

Brandom’s Custom Option Program was born from necessity and “driven by the voice of our customers” says Robin Ward, Customer Service Manager for Brandom.  “Too many of our designers were having to source the custom pieces from a different manufacturer, managing the delivery and installation, and handling separate billing for one job.   We heard their need to consolidate their orders to one supplier.”

Now, with the successful launch of the program, Brandom is able to offer the ability to quote individual needs, usually within 48 hours of receipt.  Customers need only to submit drawings or specs via email and confirm that the terms are agreed upon when they receive it back.  Brandom even submits the confirmation in the customer’s choice of ways – email, fax, or phone call.  With the customer choosing the method of quote delivery, they can speed up the ordering process to allow for the Custom Option cabinets to be delivered with the rest of the order when it is placed.

Brandom Cabinets continues to push the envelope of flexible order options for designers, builders, and dealers in their network.  When interacting with the many partners they currently supply, communication is placed as a primary focus to ensure a good experience each and every time.

Learn more about the Custom Option Program by visiting our website at www.Brandom.com where you can request dealer information to include the Custom Options available when placing orders.  As Brandom nears 60 years in the cabinet manufacturing business, it is nice to know that they continue to place the needs and requests of the designers, builders, and dealers at the front of their vision.

Basil Baby Potato Stir Fry

I found a bunch of basil leaves this afternoon which is left on my refrigerator for long time. I got them for preparing basil pesto and totally forgot them. OK, let me use this for lunch before it spoils completely. For lunch, I prepared our usually baby potato stir fry and just added basil leaves with them. I feel potato is the one which accompany with anything edible. The stir fry was flavourful and tasty with basil.

Basil leaves what we get in India looks little different and very strong in taste and fragrant. Here, It is widely used for medicinal use(Tulsi Kashayam) than the culinary purposes. I remember eating the fresh holy basil leaves given in temples of India  which is said for giving strength, relieves stress and body pain.  There are many varieties of basil depends on geographic which are also differ in appearance and taste. See here, for additional list of basil cultivates.

I used here the sweet basil variety for the stir fry.

Basic Information:
Preparation Time: 15minutes
Cooking Time: 20-30 minutes
Serves: 2-3

Ingredients:

Baby Potatoes - 15 nos
Basil Leaves - 1 cup, loosely packed and finely chopped
Onion - 1/4 cup, chopped
Tomato - 1 no, chopped
Ginger - 1 inch, chopped
Coconut milk - 1/4 cup
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Oil - 2 teaspoon

Method:

1) Pressure cook the baby potatoes. Prick them using fork without breaking and keep aside.

2) Add chopped onion and ginger. Saute till onion becomes translucent.
3) Add tomato and continue sauteing till it mashes well.
4) Add baby potatoes followed by red chilli powder, turmeric powder and salt.
5) Toss them till masala coats the potatoes and fry for a minute.
6) Add chopped basil leaves. Toss well and cook till basil leaves are soft.
7) Add coconut milk and give a stir. Cover and cook for 10 minutes or till the coconut milk completely evaporates.
8) Stir and cook uncovered for two minutes and remove from heat.

9) Serve hot with rice or roti.

Banana, Cranberry, Carrot and Honey Mini Muffins - Healthy and Low-Fat

Once again my fruit bowl is full of ripe bananas waiting for me!! So I started search for some healthy breakfast muffins. I found this recipe from Food Blogga by Susan C. Russo who is a Blogger, Author and a Freelance Writer. I fell in love with the healthy ingredients that she used in making this recipe and decided to make this mini muffins with a little twist and also to make use of my pantry. So linking this recipe to the Wednesday's Blog Hop, hosted by Radhika of Ticking Palates and this recipe is adapted from my partner Jyothi's Blog - Pages. These muffins came out so perfect that now I am not able to wait until it cools. :-(

I would like to re-mention the nutrition information which Susan mentioned in her recipe and added my ingredients nutrition information too:

By using half Whole Wheat Flour and mostly Egg Whites, the Fat and Cholesterol in these muffins is reduced, while the Fiber is increased. Plus Antioxidant-rich Cranberries, high Potassium Bananas, high  β-carotene (metabolized into Vitamin A) Carrots and Almonds rich in Dietary Fiber and Carbohydrates make these muffins subtly sweet, tangy, colorful and of course very healthy.

Ingredients:
------------
Dry Ingredients:
-----------------
1 cup APF (All-Purpose Flour)
1 cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 tsp ground Cinnamon
1/2 cup Light Brown Sugar

Semi Dry Ingredients:
----------------------
1/3 cup grated Carrot
1/3 cup dried Cranberries
1/3 cup blanched Almonds
1 tsp APF (all-purpose flour for dusting)

Wet Ingredients:
-------------------
1/2 cup Honey
4 tbsp melted unsalted Butter
2 tsp pure Vanilla Extract
1 large Egg + 4 Egg Whites
2 (1 cup) very ripe Bananas (mashed with fork)
1-2 tsp 1 whole Orange Zest

Method:
---------
1. Preheat oven to 375F.

2. Mix the dry, semi dry and wet ingredients separately in  three bowls, use a hand mixer or whisk for the wet ingredients.
3. First add wet ingredients to the dry ingredients and beat with a hand mixer until all the flour is incorporated.
4. Now using a spatula or a wooden spoon gently blend in the semi dry ingredients. The flour in the semi wet ingredients helps from sticking and also while baking they will not sink to the bottom of the muffin cup.

5. Take a mini muffin pan spray with non-stick cooking spray and spoon the muffin batter and bake it for around 13-15 mins, if using a mini muffin pan and 18-20 mins if using the normal muffin pan, or bake it until the top is golden brown or if a took pick or skewer pricked in between should come out clean.

Sending this recipe to Wednesday Blog Hop hosted by Radhika

You Might Also Like:

Crunchy Orange Muffin Cookies

No Butter Banana Mini Muffins