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Congratulations to the five winners of our Be Good to Each Other photo sweepstakes!

Thanks to everyone who participated in our #UnityDay2015 sweepstakes. Your posts helped us unite against bullying and help bring kindness, acceptance and inclusion to all!

BG2EO WinnerGrand Prize:  Washtenaw International High School

BG2EO Runner Up Youngsan Karate Runner Up: Youngsan Karate

BG2EO Runner Up - Field Hockey Runner Up: Bridgewater-Raritan High School

BG2EO Runner Up Quanesha Runner Up: Quanesha Johnson and her daughters

BG2EO Runner Up - Avenue Jack Runner Up: Avenue Jack

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Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes. We got some awesome takes on the classics and even an idea for that leftover can of cranberry sauce. Try out one of these recipes for your Thanksgiving spread!

1. Jennifer J., one of our team environment coordinators, shares her Mom’s stuffing recipe. She takes classic stuffing and makes it her own with the addition of apples and almonds!

Mom’s Stuffing

2. Outside of Customink, Chase D, one of our production artists, is a private and guest chef. He hosts pop-up restaurants, guest chefs at some of Reno’s finest, and is in the process of opening his first restaurant. Needless to say, he has a few rad recipes! Here’s one of his favorites that is a crowd pleaser! It makes sweet potato haters do a double take.

Sweet Potato Goodness

3. Mark R, one of our product managers, shares his favorite stuffing recipe. Rice and quinoa replace the usual bread to make this version naturally gluten free!

Ojibway Pilaf with Cranberries and Pecans

4. Erica H., also one of our team environment coordinators, prefers the nostalgia of canned cranberry sauce for her Thanksgiving feast. Since she usually has a can left after the event, she’s done some experimenting and found that you can make a great cran-peach topping for everything from pancakes to ice cream!

Cran-Peach Topping

5. Erin S., a satisfaction assurance associate, adds spicy sausage to her stuffing for a little kick!

Spicy Sausage Stuffing

We’d love to hear your favorite Thanksgiving recipe too, so feel free to post it to the comments!

thanksgiving

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Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes.

Erin S., a satisfaction assurance associate, likes to add spicy sausage to her stuffing for a little extra kick!

Spicy Sausage Stuffing

2 stalks celery (chopped)
12 mushrooms (chopped)
1lb spicy ground sausage
1 egg
1lb bag cubed herbed stuffing
1 ½ cans chicken broth
2 sticks butter

Sauté the celery in 1 stick of butter
Sauté the mushrooms in 1 stick of butter
Cook the spicy ground sausage

Beat one egg then toss the stuffing with the egg in a large bowl

Once all items are cooked pour all three over the bread crumbs, add the chicken broth and stir with hands thoroughly.

Bake for about 20-30 min on 350

Check out some more recipes!

thanksgiving

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Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes.

Erica H., one of our team environment coordinators, prefers the nostalgia of canned cranberry sauce for her Thanksgiving feast. Since she usually has a can left after the event, she’s done some experimenting and found that you can make a great cran-peach topping for everything from pancakes to ice cream!

Cran-Peach Topping

1 can cranberry sauce
1 can sliced peaches in heavy syrup

Take the can of peaches and drain the syrup into the cranberry sauce can.

Heat it on the stove (while stirring), then top the food of your choosing. It’s that simple!

Check out some more recipes!

thanksgiving

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Thanksgiving is almost here, so it’s time to start thinking about what to make for the big day! To get some inspiration, we asked Inkers to share their favorite Thanksgiving recipes.

Mark R., one of our product managers, shares his favorite stuffing recipe. Rice and quinoa replace the usual bread to make this version naturally gluten free!

Ojibway Pilaf with Cranberries and Pecans
From Chef David Wallach

1 1/3 cup Wild Rice
1 1/3 cup Quinoa
1 cup pecan ‘bits’, toasted
1 cup dried cranberries
2 bunches scallions, THIN sliced
3/4 cup Flatleaf Parsley, coarse chop
3 tbs ev olive oil (oil from garlic confit if you can)
3 tbs Green Cider Vinegar, unfiltered if you can find it.
Ground Malabar pepper

Method: Cover the wild rice in a deep sauce pot with stock about two inches over the depth of the rice, it may take a bit more later. Bring to a boil and then lower to simmer for about 40 minutes, please don’t just let this boil, the rice is delicate and needs to be coaxed into the love mode or you will burst the ‘jackets’ off of the rice and it will lose its crunchiness. so, SIMMER the rice. when done, drain the stock, reserve, let the rice cool.

Toast the quinoa in a pot until it starts to hop and dance a bit, you will know what I mean when you see it happen. Toast the quinoa, shaking frequently so it doesn’t burn then pull off the fire and let cool a bit, shaking. Now WATCH OUT! when adding the stock, this quinoa is hotter than magma right now and will boil over if you just douse it with stock, add the stock a little at a time, let it sputter, add more, sputter, etc. Use the leftover rice stock for this, you will need more to the tune of about two inches depth above grain level. Once done, about a half hour, maybe 25 minutes, toss in the dry cranberries and let sit for three minutes off the fire, drain, discard stock and let cool.

Combine all ingredients. This is better served a tiny bit warm, NOT hot, not cold.

Check out some more recipes!

thanksgiving

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