Today is Memorial Day and before we begin today's blog, we ask that you join us in remembering and honoring the men and women of the United States military who gave their all for our freedom and protection.

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How you doin’? I want to thank you for all the positive responses we continue to receive on email and the various social media pages. They are appreciated. I’ve tried to make the recipes fairly easy to execute. Okay, the Jerked Chicken may have been a stretch—but sometimes you must stretch your wings a bit.
 
I know a lot of people have gained weight during the lock down days, but I haven’t. In fact I lost about 30 pounds—and I feel better for it. The reasons are simple—I don’t eat lunch out every day, I don’t eat French fries every day and I set an alarm to remind to get off my butt and out of my very comfortable X-Chair once an hour to walk at least 250 steps. I also walk about 3 miles a day first thing in the morning which seems to get both my heart and metabolism going. That’s the way I can “afford” to make and eat all these great recipes.
 
I thought I could make a healthier breakfast for myself and purchased Simply Granola (Oats, Honey, & Almonds). It may be good silage for the horse but not for me. I couldn’t get the stuff down no matter how hard I tried. I was just about to toss it out when I noticed my cookie jar was getting low. So, in place of oatmeal cookies I made Granola Cookies… and they’re definitely keepers!
 
So, let’s get bakin’!
 
Prep time:  15 minutes
Resting/chill time:  1 hour
Bake time:  10-11 minutes
Yield:  about 44 cookies
 
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (note: if using salted butter, reduce this salt to ¼ teaspoon)
2 teaspoons ground cinnamon
3 cups Quaker brand Simply Granola
1/2 cup drained cherries (I used frozen)
1/4 cup sugar (for topping the cookies)

Directions

1. In a medium bowl, cream together the butter and sugars.
2. Beat in the eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
4. Mix in the granola and cherries.
5. Cover, rest and chill dough for at least one hour.
6. Preheat the oven to 375⁰F.
7. Grease cookie sheets. Scoop and roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. 
8. Flatten each cookie with a large fork dipped in sugar.
9. Bake the cookies for 10 to 11 minutes, until the edges are golden brown.
10. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ChefSecret:  Place a sheet of parchment baking paper on the baking sheet and spray with food release to minimize clean-up.

Covid-19 Quip of the Day: “You’ve probably read about all the problems in California the last couple of years, but it is still the best state to live if you happen to be an orange.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Desserts #Cookies #Granola #GranolaCookies #MemorialDay #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                    ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Golly gee… it is “berry time” in Mayberry, and cocktail time everywhere. When you think of Margaritas don’t limit your thinking to Cinco de Mayo. Margaritas are an anytime, anywhere cocktail… ask Jimmy Buffett—It’s always 5 o’clock somewhere.
 
This cocktail’s pinky coloring and sweet raspberry flavor will appeal to happy hour seekers who want a show-stopping drink that goes down easy. One that has plenty of booze, but not too sweet and not too stiff.
 
The heart of the drink is the raspberry syrup. The syrup is simple to make by just whirling up the raspberries with simple syrup (see the recipe below). We added a little lime juice to give it brightness and depth, like you would with a fruit pie to take the edge off the sweetness. Those berry syrup flavors soften the tequila and triple sec, so that the overall impression is a perfectly ripe, slightly tipsy raspberry. It’s a refreshing break from citrus-forward margaritas.
 
Prep time:  5 minutes
Yield: 1 serving
 
Ingredients
Margarita salt for rimming the glass
2 ounces tequila
1/2 ounce triple sec
1 ounce raspberry syrup
1 ounce freshly-squeezed lime juice
Garnish with a lime wedge and a couple raspberries
 
Directions

1. Pour enough salt onto a small plate to rim your margarita glass.
2. Run a lime wedge along the rim of the margarita glass, and then dip the glass in salt.
3. Fill a cocktail shaker 1/3 full of ice and add the tequila, triple sec, raspberry syrup and lime juice.
4. Shake it, like you mean it, for 20 seconds and then strain into the prepared salt-rimmed glass.
5. Garnish the glass with a lime wedge and raspberries.
6. Enjoy!

 
                                             Raspberry Simple Syrup
 
Ingredients
4 ounces simple syrup (refer to Lesson #48 French 75 Cocktail for Simple Syrup recipe)
4 ounces fresh raspberries
 
Directions

1. Combine the raspberries and simple syrup in a blender and whirl them up until liquified.
2. Strain and reserve the liquid.
3. Raspberry syrup will keep for one week in the fridge.

 
ChefSecret:  Try using other berries for a refreshing change—blueberries or blackberries.

Covid-19 Quip of the Day: “If Stupidity got us into this mess, then why can’t it get us out?”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Cocktail #HappyHour #Margarita #Raspberries #RaspberryMargarita #JimmyBuffet #Tequila #TripleSec #Cheers #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                  ©Perspectives/The Consulting Group, Inc., 2021

             
           How you doin’? Don’t panic—there is a recipe later in this edition!
 
For the newcomers to this “Survival Guide” blog, let me share the genesis of the idea. Shortly after everyone was told to stay at home just for a couple of weeks (we were on lock down as well), we knew that many of our friends, family and clients did not have a deep repertoire of cook-at-home recipes; certainly not enough for 2-3 meals per day every day! We thought we could stay in touch and provide a meal solution Survival Guide to help everyone through the lock-down. We thought, “okay, we’ll post a recipe a day for a couple of weeks—no big deal—and help people with their meal and shopping planning.” Guess it’s kind of fitting that the first edition was published on April Fool's Day… Little did we know that the world would be locked down for over a year.
 
So here we are on Survival Guide Lesson #300 now read by thousands of people all over the world. We are not a sponsored blog and do not receive remuneration for our efforts (don’t worry, we’re not asking for donations or sponsors). We do this because we are passionate about food and love to share our knowledge on recipes and the history and sources of our food.
 
Here in Los Angeles many of the pandemic restrictions are being relaxed as we reached the Yellow Tier. I’m not sure if our political leaders are following the science or their political polls. Regardless, personally I am thrilled that I can eat out in a restaurant and get my haircut. I was also pleased to hear that at long last some of our schools have reopened— albeit on some weird hybrid schedules, but open nonetheless— and welcoming to children once again.
 
Let’s face it—change is difficult for anyone of any age. It’s hard to embrace change, especially radical change. We like to think that children are more resilient, but after being confined to the house for a year hearing about this health crisis, they might be less able to return to normal than we think. It’s natural after being “cocooned” for so long that comfort levels in being with others will vary. It affects parents, children and even pets differently—suddenly, we may feel like we are all alone in a sea of unfamiliar un-masked faces.
 
The continued aftereffects on children may range from being held back a grade for a year, to problems with re-socializing, communication skills, and personal safety. But isn’t that how we all feel? Fortunately, we can all take some comfort in our meals and snacks. So, we must remember to feed everyone tasty healthful foods.
 
Joan and I found that a great release for us was our continued communication with everyone over the last year by way of this Survival Guide. While our people were furloughed, writing and testing recipes gave us purpose—that was important during this difficult time. We hope you found some pleasant diversion from your circumstances during the last year.
 
Recently, I received an email from Dana, one of our readers, who told me she just wanted to drop a quick note on the Survival Guide that she so looks forward to getting daily. “I was hurt on the job 5/20/2020 needing surgery, [I am} still recovering and [the] dailies from you are really appreciated. I can’t forget to mention the Covid Quips [are] great humor. Thank you again… Dana.”
 
The truth is we considered ending the blog as things begin to get back to normal and decided against it because of email like these. We will be moving from five posts a week to three. There may also be some format changes and a name changed if we can figure out to make the changes on our website without losing a year’s worth of archived posts, but the content will still be kitchen tested recipes, sharing our knowledge with a sense of humor. And you may still get an occasional non-political opinion. You can get enough political content from others—too many others!
 
As we have reminded you over the last many months--To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. God bless.
 
Okay, here’s the Survival Guide Cooking Lesson #300:
 
                                    Quick Key Lime Pie
                                                                                                                                       ... from the California Kitchen

What is a key lime, you ask? It is a smaller, seedier fruit with a higher acidity, stronger aroma and thinner rind than the standard Persian lime. It is prized for its characteristic flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie.
 
To many mixologists, it is known as the bartender's lime, Omani lime, or Mexican lime, the last classified as a distinct specie with a thicker skin and darker green color.
 
It's generally accepted and common knowledge that the Key Lime Pie was invented in Key West, Florida, where the key limes needed to achieve its signature tart taste grow. However, it turns out that Key Lime Pie may not have been invented in Key West after all.
 
There has been an Annual Key Lime Festival in Key West over the July 4 weekend every year (except 2020, of course) since 2002. It is the celebration of Key Limes in foods, drinks and Floridian culture. At the end of each festival, attendees drink a bottle of tequila and use key limes as chasers.
 
You can start the celebration today by practicing with my Key Lime Pie recipe—it’s fast and fool-proof. It takes less than an hour to make, plus cooling and chilling time. It is the perfect tart great summertime dessert.
 
Prep time:  15 minutes
Bake Time:  30 minutes
Cool time:  2 hours
Chill time:  3 hours
Yield:  1 9-inch pie serves 5 to 6 people
 
Ingredients
For the pie crust
1-1/2 cups graham cracker crumbs (about 20 crackers)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
 
For the pie filling
1 tablespoon key lime zest
1/2 cup key lime juice (you can use regular limes if you can’t find key limes)
6 medium limes (10 key limes if you can find them) divide the juice and zest
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
 
For the pie topping
1 cup cold heavy whipping cream
1/4 cup granulated sugar
1/4 cup sour cream
 
Instructions
To make the crust

1. Heat the oven to 325°F.
2. Lightly coat a 9-inch pie plate (not deep-dish) with nonstick cooking spray.
3. Combine the graham cracker crumbs, sugar, salt and melted butter in a large bowl and stir until moist crumbs form. Transfer to the prepared pie pan and press evenly into the bottom and up the sides of the plate (but not over the rim).
4. Bake the crust until lightly browned, about 10 to 15 minutes. Transfer to a wire rack to cool completely.  Leave the oven on.

To make the filling and bake

1. Finely grate 1 tablespoon zest from the limes into a large bowl, then halve the limes and squeeze the juice until you get ½ cup—you may not need all the limes.
2. Add the condensed milk and egg yolks and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. 
3. Pour into the cooled crust.
4. Bake until the filling is set around the edges and the center wobbles slightly when touched; about 15 to 20 minutes. The filling will set up as it cools.
5. Transfer to a wire rack and let cool completely, at least 2 hours.

To make the topping

1. In a large bowl, whisk the heavy cream, sugar and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until medium peaks form; do not overbeat.
2. Pile the cream on top of the pie and swirl and swoosh with a spoon or rubber spatula.
3. Refrigerate the pie for at least 3 hours before serving.
4. Store the any leftover pie refrigerated for up to 3 days.

ChefSecret:  You can turn a Key Lime Pie into a Key Lime Bar by doubling the ingredients above.  Use quarter sized sheet pan instead of the pie plate, prepare and bake the crust and filling as above. To serve, cut into squares and top each with a large dollop of the cream mixture.

Covid-19 Quip of the Day: “Over the past year when I listened to some of the ‘talking heads’ on television about the Coronavirus it seemed as if they had no more sense of direction than a bunch of firecrackers.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Desserts #KeyLimePie #Limes #GrahamCrackers #Pie #Florida #KeyWest #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Everyone who has enjoyed this Instant Pot Lemon Pepper Orzo with Chicken Thighs tells me it’s a homerun and a keeper! It is very tasty, exceedingly flavorful, and super easy to make in an Instant Pot with just under 30 minutes of cook time! This lemon pepper orzo (aka risoni) chicken dish is perfect for a quick weeknight meal.
 
Orzo is the fantastic pasta used in this dish. It is made in the shape and size of a grain of rice. In Italian Orzo means barley and it has some other names as well—kritharaki, manestra, rosa marina, reiskornpasta or pasta gallo pion.
 
Although Orzo originated in Italy, it is very popular in Greece and is widely used in Mediterranean and Middle Eastern cuisine. Orzo is very versatile and can be used in a range of recipes. For example, you can make a lovely Mediterranean Orzo pasta salad. Classically it is used in soups (traditional Greek soup pilaf) instead of rice, baked casseroles and can be a filling for stuffed peppers and stuffed squash. Orzo pasta absorbs flavors well and is use as a filler or stuffing or it can just be eaten with butter (yum!) or any other light sauce.
 
The best Orzo pasta is made from semolina wheat (like other premium pastas) and other hard varieties of wheat. Hard wheat helps hold pasta together so it doesn’t fall apart while cooking. In some stores it is possible to find colored and flavored Orzo, though just finding a box of Orzo in my local market lately has been a real challenge. When mixed with spinach, beets, carrots, and other vegetables Orzo pasta can be very artful, kind of like a fun rainbow.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients
4 chicken thighs, bone-in and skin-on
2 teaspoons kosher salt
1/2 teaspoon lemon pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup chopped white onion
1/2 cup chopped celery
1 cup chopped bell peppers
4 tablespoons minced garlic
2-1/2 cups chicken broth (low sodium)
1-1/2 cups (about 10 oz) uncooked orzo pasta
1 large lemon, juice and zest
2 cups baby spinach (heaping)
1/2 cup crumbled feta cheese, plus a little more for garnish
 
Directions

1. Dry the chicken thighs with paper towels and lightly season both sides of the chicken thighs with salt and lemon pepper. You can bag these up and hold them overnight for maximum flavor.
2. When ready to cook, set the Instant Pot to SAUTÉ and allow enough time to heat up.
3.  Pour the olive oil and butter into the pot, swirling the butter until it melts.
4. Using tongs, place the chicken thighs in the pot, skin side down and brown chicken on each side, about 5 to 6 minutes per side (you may need to move chicken around so it doesn’t stick to the bottom of the pot).
5. Remove the chicken from the pot, leaving the oil behind and set aside on a side plate.
6. Add in the onion, celery, peppers and garlic; stir frequently until the onions are softened and browned, about 5 to 6 minutes.
7. Add 2 tablespoons of chicken broth to deglaze the pot, stirring and scraping the bottom of the pot to dissolve the brown bits of flavor.
8. Press CANCEL to turn off the Instant Pot.
9. Stir in the orzo, lemon juice, zest, and remaining chicken broth, making sure to stir the ingredients throughout the pot.
10. Place the chicken thighs back into the pot.
11. Seal the Instant Pot and cook at HIGH pressure  for 7 MINUTES.
12. After it is ready, allow NATURAL PRESSURE RELEASE for at least 10 MINUTES before a quick pressure release to completely depressurize (until floating valve drops).
13. Open the Instant Pot and remove the chicken thighs from the pot.
14. Stir in the feta cheese and spinach into the orzo.
15. Taste and adjust with salt and pepper.
16. Plate the orzo mixture and top with the chicken thighs, and garnish with more feta cheese.
17. Serve this hot dish immediately.

ChefSecrets:  Here is an optional step to make this delicious dish even better. Arrange the oven rack about 6-7 inches from the heat source and preheat the oven broiler while you are waiting for the Instant Pot to depressurize. Place the chicken on a baking sheet lined with aluminum foil. Broil the chicken until the skin crisps, about 2-4 minutes—check often to prevent burning. I used pre-chopped onion, celery and peppers found in the ready-to-use produce section of the supermarket.

Covid-19 Quip of the Day: “I read recently that with all the eating at home during the pandemic, cremation is the last hope for a smokin’ hot body.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Orzo #Chicken #ChickenThighs #Pasta #Spinach #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Here is a spicy, crispy orange beef recipe that has been an American Chinese takeout classic for years. It features thin slices of crisp sirloin steak tossed in a spicy, sweet and savory orange sauce. You can make it at home in less time than it takes to get delivery from Panda. And the taste? Well, it tastes better, too!
 
Where did this style of Chinese food come from, you ask? Different regions of China have different types of food — vastly different. Orange beef, with its hot-and-spicy flavor, is commonly associated with Hunan cuisine, but actually it’s an example of American Chinese food… much like Chop Suey. The history of Americanized Chinese food is rich and fascinating, and more detailed than I could do justice in a short blog. Here is a quick, condensed version.
 
In the 1800s, gold rush rumors spread not only across America, but out to South Chinese citizens who immigrated to the United States to search for gold and provide services for miners and workers around the San Francisco Bay area. Over time, many more immigrants followed, and with the influx of Chinese folk and the dwindling of gold, there was a need for many Chinese immigrants to open small businesses to make a living. Many opened restaurants to serve food to the booming Chinese population who craved the foods they left behind in China.
 
Over time, these restaurants gained popularity and expanded geographically, and the restaurant owners realized that they could find more success outside of the Chinese American population by changing their dishes to suit broader American tastes using local ingredients. At that point, they began creating much sweeter, boneless, often fried versions of their classic recipes. Americanized-Chinese food became extremely popular in New York City, where master chef T.T. Wang of Hunan Restaurant first introduced Crispy Orange-Flavored Beef. Since then, both Orange Beef and Orange Chicken have become extremely popular takeout options. This recipe comes from my China Rose collection.
 
Prep time:  1 hour
Cook time: 10 minutes
Yield:  serves 4
 
Ingredients
1-1/2 pounds sirloin steak (rib-eye or filet) cut into thin slices about 1/4-inch thick
3 tablespoons low-sodium soy sauce, divided
6 tablespoons cornstarch
1 medium-sized navel orange (skin and juice)
3 tablespoons molasses
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 thinly sliced red jalapeño
2 tablespoons minced garlic
2 scallions bottoms cut in circles
1 teaspoon freshly grated ginger, or substitute 1/2 teaspoon ground ginger
1/2 cup bean sprouts
1/2 cup beef or chicken stock
1 teaspoon corn starch
2 scallions tops cut in circles or brushes for garnish
1 quart vegetable oil, for frying
 
Directions

1. In a large bowl, toss steak strips in 1 tablespoon of soy sauce then sprinkle cornstarch toss to coat evenly.
2. Place the coated beef on a wire rack atop a baking sheet and place into freezer for 45 minutes. This will dry the surface moisture of the beef helping to crisp the beef.
3. In the meantime, using a vegetable peeler, peel the outer zest of the orange into long strips then slice them into thinner strips.
4. Cut the orange in half and extract the juice—you’ll get about 1/4 cup of fresh orange juice.
5. Place the orange zest strips, orange juice, the remaining 2 tablespoons of soy sauce, molasses, rice vinegar, sesame oil, jalapeño slices, garlic, scallions, and ginger in a medium bowl and whisk to combine.
6. When ready to fry the steak, heat up the vegetable oil in a large, heavy-bottomed pot, such as a Dutch-oven, to 365⁰ F. Set up a large plate lined with two layers of paper towels.
7. Once the fryer has reached 365⁰ F, gently scatter 1/3 of the cold beef slices into the hot oil. Fry in batches to avoid dropping the temperature too far. Stir the steak pieces gently in the fryer as you don't want the beef strips to clump together.
8. Fry the beef strips for about 3 minutes. They will be a dark golden brown. Remove with slotted spoon or spider strainer and place onto paper-lined plate. Repeat until all the beef strips have been fried.
9. In a separate large skillet or wok over medium high heat, add the soy sauce mixture with the orange zest strips and the bean sprouts to the pan. Bring to a boil then lower the heat to a simmer and cook for about 3 minutes.
10. Combine the beef stock and the cornstarch; mix well. Add to the simmering sauce.
11. Remove from heat, add the fried beef strips to the pan and gently toss to coat evenly.
12. Garnish with a scallion brush or scallion circles.
13. Serve warm over white rice and enjoy!
    

ChefSecret:  Use a candy/frying thermometer to measure the temperature of the oil. It makes it easy because it clips onto the side of the frying pot.

Covid-19 Quip of the Day: “I can’t go out because of the pandemic—that sounds weak and whiny. So I tell everyone, I swore an oath of solitude until the pestilence is purged from our lands. I think that sounds more principled, valiant and heroic and people might even think I am carrying a sword and defending the realm.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #OrangeBeef #Crispy Steak #Beef #Rib-Eye #Filet #PandaExpress #Oranges #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021