Joan’s Healthy Recipes How you doin’? Brussels Sprouts are members of the cabbage family, grown for their edible buds. These leaf vegetables are typically 3/4-inch to 1-1/2-inches in diameter and resemble miniature cabbages. Brussels Sprouts has long been popular in Brussels, Belgium, from which the originates. Brussels Sprouts first appeared in northern Europe during the 5th century, later being cultivated in the 13th century in Europe. Production of Brussels Sprouts in the United States began in the 18th century, when the French brought them to Louisiana. The first plantings in California's Central Coast began in the 1920s, with significant production beginning in the 1940s. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California. Within these micro-climates, which offer an ideal combination of coastal fog and cool temperatures year-round, are perfect from growing Brussel Sprouts. Raw Brussels Sprouts are 86% water, 9% carbohydrates, 3% protein and negligible fat. In a 100 gram reference amount (about 3.5 ounces), they supply high levels (20% or more of the Daily Value, DV) of vitamin C (102% DV) and vitamin K (169% DV), with more moderate amounts of B vitamins, such as folate and vitamin B6; essential minerals and dietary fiber exist in moderate to low amounts. As with broccoli and other brassicas, Brussels Sprouts contain sulforaphane, a phytochemical under basic research for its potential biological properties. So, it is a healthy vegetable, but that’s not the only reason that kids dislike them so. Children have almost 3-times the taste receptors in their mouths than adults and the polarizing, somewhat bitter flavor is not what kids like. Aside from that, some people really suffer from gas bloat after eating them. My Shaved Charred Brussels Sprouts Salad is tangy and crunchy. It starts with the raw crispiness of lightly charred Brussels sprouts smothered in a creamy dressing, topped with crisp bacon and homemade croutons. If you've never liked Brussels sprouts, you're going to love them now. Prep time: 25 minutes Cook time: 25 minutes Assembly time: 10 minutes Yield: 6 servings Ingredients For the croutons 1/2 baguette, cut into cubes, divided 2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 slices bacon, divided For the dressing 2 anchovy fillets or 1 tablespoon anchovy paste 6 cloves garlic, finely minced or grated 2 teaspoons Dijon mustard 1/2 cup light mayonnaise 1 cup grated Parmigiano-Reggiano cheese, divided 4 tablespoons fresh lemon juice 1/4 teaspoon Worcestershire sauce salt and ground black pepper to taste For the charred Brussel Sprouts 6 tablespoons extra virgin olive oil 2 pounds Brussels Sprouts Directions
Quip of the Day: “When thinking about life consider this: no amount of guilt can change the past and no amount of anxiety can change the future.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Entrees #Salads #BrusselsSprouts #Bacon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022
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…from the California Kitchen Happy Hour BarHow you doin’? My refreshing elderflower gin cocktail gets a pop of color and flavor from the addition of blood orange juice. It uses two of my favorite flavors—St. Germain and blood oranges. What are blood oranges? Where do the best blood oranges come from? Blood oranges thrive in Mediterranean climates such as Italy, Spain and Malta and California, Arizona, Texas and Florida. Blood oranges are subtly sweet and taste as if they have been infused with tangy red grapefruit and hints of tart cherries and raspberries. Blood oranges are delightful simply eaten out of hand, but don't stop there. In Sicily, freshly squeezed blood orange juice is a typical addition to the breakfast table. St-Germain Elderflower Liqueur is a sublime liqueur created with wild, handpicked elderflowers and made in the traditional French style, using a process that has existed for centuries. Following an exquisite elderflower liqueur recipe, it is only available in limited quantities. Each bottle of St-Germain is numbered and marked with the vintage year that reflects the year in which the flowers were harvested. These two flavors make one of the best, most refreshing cocktails anytime of the year. Prep Time: 5 minutes Yield: 1 serving Ingredients 1 ounce gin (your choice—I use Hendrick’s) 3/4 ounce St. Germain Elderflower Liqueur 1/2 ounce freshly squeezed lime juice 2-1/2 ounces chilled ginger ale 1 ounce fresh-squeezed blood orange juice Directions
ChefSecret: Lemon thyme is one of the many varieties of thyme. It looks just like regular thyme… long, thin sprigs with tiny spear-shaped green leaves. You'll notice a difference immediately when you crush a few of its leaves and breathe in its sweet, lemony fragrance. Quip of the Day: “Not to get technical, but according to chemistry ALCOHOL is a solution.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide . ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Cocktail #HappyHour #Gin #BloodOrange #Elderflower #StGermain #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California Kitchen How you doin’? Super Bowl is just over two weeks away (Feb 13th). What are you planning on serving the hungry throngs that are all coming over to your house to watch the big game? Super Bowl just wouldn’t be Super Bowl without Buffalo Wings. I love my Buffalo wings, but I hate the mess and smell of frying wings in my kitchen. That smell seems to permeate the whole house for days. Here’s a better solution. Slow Cooker Chicken Wings are the perfect solution! They are fall off the bone tender and loaded with real Anchor Bar flavor. Make it authentic and serve these luscious wings with carrot and celery sticks and cool ranch dressing studded with blue cheese crumbles. A slow cooker (Crock Pot or Instant Pot—slow cook setting) is an easy and great way to cook chicken wings fresh or frozen! If you cook them from frozen, you will have to drain off some of the excess cooking liquid after cooking. Brush the wings with a little bit more sauce and give them a quick broil. After broiling, place the wings back in the slow cooker or on a warming tray to keep them warm. I always have trouble not eating the whole batch, they are so deliciously tangy and melt-in-your-mouth tender. Don’t forget the ranch dip! By the way, there is a difference between Buffalo sauce and hot sauce. Hot sauce is basically just hot peppers, salt and vinegar. Buffalo sauce is smoother than hot sauce, and richer in flavor. The butter creates a spicy and silky sauce that tastes restaurant quality at home. Store bought Buffalo sauce is usually made with oil, not butter. My homemade sauce is made with melted butter—that’s why it tastes so darn good! All you need to do is whisk 2 parts Franks Original Hot Sauce (not Franks Wing Saue) to one part melted butter (or margarine). What’s easier than that? Toss your favorite wings in this spicy sauce, or use it to dip your veggies, fries, burgers, shrimp, you name it! Store it in an airtight glass container and refrigerate. It will last several weeks in the refrigerator. Quick History of Buffalo Wings (named after the city, not the animal) On a Friday night in 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat. Teressa had deep fried some wings and flavored them with a secret sauce she just made up. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar. This phenomenon has spread across the globe. Prep time: 5 minutes Cook time: 3 hours Yield: 6 to 8 servings Calories: 295 per serving Ingredients 4 to 5 pounds chicken wings (with drumettes, if desired), fresh or frozen Buffalo Wing Sauce 1-1/2 cups Franks Original Hot Sauce, plus a little more for finishing 1/2 cup melted unsalted butter For Serving A bunch of cut carrot sticks A bunch of cut celery sticks Hidden Valley Ranch Dressing Blue cheese crumbles to taste Garnish with paprika and chopped chives Directions
ChefSecret: I always double up on the Buffalo Sauce so I have enough to use for topping and other dishes. Quip of the Day: “Which football player wears the biggest helmet on Super Bowl Sunday? The one with the biggest head.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Entrees #InstantPot #SlowCooker #Snack #Lunch #Dinner #BuffaloChickenWings #BuffaloSauce #Chicken #Buffalo #SuperBowl #AnchorBar #FranksHotSauce #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …Joan's Healthy Recipes How you doin’? Before you’re tempted to try some of those imitation meat analogues that seem to be everywhere these days, be sure to read the ingredient declaration. They’re not all created equal. If you’re not interested in better eating through chemistry--STOP! After you try these, you may never want to eat frozen veggie or imitation burgers again. These are so easy, and you'll be proud to have crafted such a vegetarian delight. So where did all this start? In 1980, using the name Gardenburger, an early veggie burger was developed by Paul Wenner at Wenner's vegetarian restaurant, The Gardenhouse, in Gresham, Oregon. More recently with all the emphasis on “plant based” new products are popping up everywhere from Burger King and KFC to stadiums, arenas and even your local supermarket. Today’s recipe is an update on a product that we developed many years back for a client looking for vegetarian burger patties free of any artificial ingredients. Cook ‘em up like beef burger patties and enjoy them for a great vegetarian meal. Prep time: 15 minutes Cook time: 20 minutes Yield: 4 patties Calories: 198 (without condiments or bun) Ingredients 1 (16 ounce) can black beans, drained and rinsed 1/2 cup green bell pepper, cut into 2-inch pieces 1/2 cup white onion, cut into wedges 3 tablespoons chopped, peeled garlic 1 large egg (if vegan use an egg substitute) 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce (Sriracha) or hot sauce (Tabasco) 1/2 cup unseasoned breadcrumbs Directions
ChefSecret: If you don’t want to use canned, processed black beans, make them the old-fashioned way. Soak the desired amount of dried black beans in water over night, then cook according to your best black bean recipe. Quip of the Day: “Why are vegans considered to be good-natured people? Because they got ‘no beef’ with anyone.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Entrees #Lunch #Dinner #HealthyRecipes #Burgers #VeggieBurgers #BlackBeanBurgers #Vegetarian #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California Happy Hour BarHow you doin’? It’s cocktail time again! If you live in Moscow, it could have been Happy Hour 12-hours earlier, but what the heck… we’re lucky enough to live in the good old USA where it’s always five o’clock somewhere. There are a number of drinks that are called “Russians,” however none of them were created there. The traditional cocktail known as a Black Russian, which first appeared in 1949, becomes a White Russian with the addition of cream. While neither drink has any known Russian origin, both are so named because vodka is the primary ingredient. It is unclear which drink preceded the other. White Russian The Oxford English Dictionary refers to the first mention of the phrase "White Russian" in the sense of a cocktail as appearing in California's Oakland Tribune on November 21, 1965. It was included in the newspaper as an insert with a cryptic recipe. The White Russian saw a surge in popularity after the 1998 release of the film The Big Lebowski. Throughout the movie, it appears as the beverage of choice for the protagonist, Jeffrey "The Dude" Lebowski. On a number of occasions he refers to the drink as a "Caucasian.” A White Russian is a cocktail made with 5 parts vodka, 2 parts coffee liqueur and 3 parts fresh cream served over ice in an old fashioned glass. Ingredients 2/3-ounce coffee liqueur (I prefer Kahlua) 1-2/3 ounces vodka (you don’t need the expensive stuff) 1-ounce fresh cream Coffee beans for garnish Directions
Black Russian The Black Russian is a cocktail made with vodka and coffee liqueur. Traditionally, the drink is made by pouring the vodka over ice cubes or cracked ice in an old-fashioned glass, followed by the coffee liqueur. There is no cream in this cocktail. Ingredients 1-2/3 ounces vodka (the cheap stuff is okay) 2/3-ounce Coffee liqueur Directions
Guinness Black Russian (The Irish Spy) I’m a Guinness Stout guy. I like my brews dark, bitter and chewy. I’m amazed at how Guinness continues to experiment and innovate in true pioneering style. Guinness remains one of the world's most iconic brewed beers pushing brewing boundaries since 1759. Try this innovation… take a Russian and mix it with a little Irish. Ingredients 1-ounce vodka 1-ounce brewed strong coffee, chilled, or coffee liqueur 2-ounces cola 2-ounces Guinness beer Directions
ChefSecret: There are many variants to the Russian category of cocktails.
Quip of the Day: “A Russian proverb--'No long break between the first and second shots.’” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide . ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. In this New Year, seek out the good in people and avoid conflict. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Cocktail #HappyHour #Vodka #BlackRussian #WhiteRussian #Kahlua #Guinness #Cream #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 |
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