How you doin’? We have been consulting with the National Peanut Board (NPB) for nearly 20 years and we know well the benefits of eating peanuts. We have addressed their annual meetings and have developed new products for them and some of their members for years.
 
Peanuts are just damn good and damn good for you. I eat peanuts at least once a day in one form or another. So, when I found this article from my LinkedIn feed from The Peanut Institute (one of the other peanut associations), I wanted to share it with you along with my recipe for a scrumptious Peanut Butter Pie.
 
If it feels like things have gotten more expensive lately, it’s not just your imagination. Recently, food prices have been escalating, leading many families to look for meals and recipes that help stretch their dollar further.
 
When it comes to eating on the cheap, though, things like fast food or processed snacks can end up being pretty costly — from putting a dent in your budget, to hindering your long-term health, to even damaging the planet.
 
But unlike those typically unhealthy options, peanuts provide benefits that can help on all three fronts!
 
Better Eating on a Budget
 
Peanuts and peanut butter account for about two thirds of all nut consumption in the United States annually, and it’s easy to see why. For starters, in one single serving (about one ounce) of roasted peanuts, you’ll find a diverse assortment of 19 vitamins and minerals, heart-healthy fats, 0 cholesterol and 7g of hunger-satisfying protein.
 
Peanuts aren’t just incredibly nutrient-dense; they’re also cost-effective. In fact, dollar for dollar, peanuts and peanut butter are one of the most affordable protein sources around, beating out all other nut and animal-based proteins. Which is certainly a good thing, as trading animal-based protein for plant-based protein might just help you live a longer life.
 
But it’s not just longevity that peanuts can help with. In fact, peanuts and peanut butter can offer benefits for every stage of life:

• Support for healthy development in children, including the brain, bones, muscles and immune system. Peanuts also contain arginine, which is an amino acid associated with higher growth velocity.
• Protection against certain cancers, with antioxidants and phytosterols that have shown to be beneficial against brain, skin, stomach, colon, breast, pancreatic and prostate cancers.
• Healthy weight management support, through greater hunger satisfaction. In a recent study, it was found that participants who snacked on peanuts and peanut butter tended to consume fewer calories than those who ate other nuts, including almonds.
• Keeping our minds sharp as we age, thanks to compounds that increase brain blood flow, protect against Alzheimer’s disease, and even fight anxiety and depression. Niacin in particular is associated with a reduced rate of cognitive decline.

 
Good for you, and better for the planet.
 
So why are peanuts more affordable than other nuts? The short answer is that peanuts are just made differently. Literally. Because peanuts are technically legumes, they’re easier to grow and harvest than pricier tree nuts. But those aren’t the only benefits peanuts can offer the planet:

• They require less water than tree nuts. Compared to almonds, peanuts need less than half of the water to grow. (2,782 vs. 8,000 cubic meters per in-shell ton)
• They enrich soil with nitrogen to make the land more fertile — including producing 90% of their own nitrogen. Which means they help create a more sustainable world.
• They produce fewer greenhouse gasses. Peanut butter produces just 2.9 units of CO2 emissions, which is less than half that of eggs (4.8 units) and less than a quarter for cheese (13.5 units).
• Combine those facts with the long shelf life of peanuts and peanut butter, and you have a convenient, sustainable, cost-efficient choice that you can always keep on-hand.

 
For a healthy budget, body and planet, choose peanuts.
 
From trimming the fat on your expenses to supporting a healthy lifestyle and planet, peanuts and peanut butter offer big benefits at a bargain. Plus, with their exceptional protein content, they can help your meals stretch further, without sacrificing nutrition or satisfaction.
 
Article Credit: The Peanut Institute
 
                                                       Peanut Butter Pie
 
Peanut Butter Pie is a hardcore joy for the serious dessert and peanut butter lovers. It is one of my easiest desserts to make, just allow enough time to cool before serving.
 
Prep time:  15 minutes
Chill time:  1 hour
Cook time:  10 minutes
Yield:  8 servings 
 
Ingredients 
For the crust 
25 whole chocolate sandwich cookies, (I prefer Oreos)
4 tablespoons melted unsalted butter
 
For the peanut butter filling
1 cup creamy peanut butter (I prefer Skippy)
One 8-ounce package softened cream cheese
1-1/4 cups confectioner’s sugar
One 8-ounce package thawed whipped topping (I prefer Cool Whip)
 
Directions
To make the crust

1. Preheat an oven to 350⁰ F.
2. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine.
3. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

To make the peanut butter filling

1.  Beat the peanut butter with the cream cheese until smooth.
2. Add the powdered sugar and beat until smooth.
3. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 
4. Pour the filling into the crust, evening out the top with a knife or spatula.
5.  Chill for at least an hour before serving.

Alert: This is pie is ultra-rich. Cut small into slivers—your guests will thank you!

ChefSecret:  To measure the peanut butter in a cup measure accurately, lightly spray the cup with a little food release (Pam).

Quip of the Day:  Q. How do peanuts communicate with each other? A. Through their shell-phones.
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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.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #PeanutButterPie #Skippy #ThePeanutInstitute #NPB #NationalPeanutBoard #Oreos #CoolWhip #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It is 117⁰ F as I write this—another record breaking day in Las Vegas. I don’t want to go near the kitchen to cook anything. Pasta salads are the perfect food for hot summer days.
 
This recipe gives you a quick fix for lunches, dinners and picnics because it is chilled and full of rich, creamy flavors and hearty goodness. Keep my recipe on hand for a quick starter salad, or eat it all in one quiet, highly enjoyable family meal sitting.
 
Pasta salads are  popular dishes enjoyed all over the world, but have you ever wondered who invented it? The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. The concept of mixing cooked pasta with vegetables, meats and dressing is probably a relatively modern invention, and it is believed to have been popularized in the United States in the mid-20th century.
 
The exact inventor of pasta salad is unknown, but it is believed to have been a creation of Italian immigrants who brought their traditional pasta dishes to America and adapted them to suit local tastes. Italian cuisine is known for its emphasis on fresh vegetables, herbs and olive oil, making it the perfect foundation for a refreshing and flavorful pasta salad. Over time, these salads have  evolved to include a variety of ingredients, such as cheeses, olives, nuts, seeds and different shapes of pasta, making it a versatile and customizable meal option.
 
Prep time:  15 minutes
Cook time:  15 minutes
Chill time: 1 hour minimum
Yield:  6 servings
 
Ingredients 
1 pound penne pasta
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup Catalina or French dressing
2-1/2 cups diced cooked chicken
3/4 pound bacon, cooked, crisp and crumbled
1/2 cup diced Cheddar cheese
1/2 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of well-salted water to a boil.
2. Cook the pasta of choice according to package directions until al dente (about 12 to 15 minutes).
3. Cool the pasta in ice water to stop the cooking.
4. Drain, toss with the olive oil and set aside.
5. When the pasta is completely cool, toss with the mayonnaise, dressing, chicken, bacon, Cheddar and Parmesan cheese.
6. Chill for at least 1 hour before serving cold.
7. Plate up and serve.
8. Refrigerate any leftover salad for up to 3 days.

ChefSecret:  Substitute cooked shrimp for the chicken and pepper-jack cheese for the Cheddar for totally different flavors. Add some tomatoes or red or yellow bell pepper for a pop of color. 

Quip of the Day:  Q. What does penne pasta do at a concert?  A. It noodles along to the beat!
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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.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree #ChickenBaconPastaSalad #PastaSalad #Penne #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? July is Ice Cream Month, so let’s scoop and toast to that!
 
Here is my creamy, dreamy, boozy and delicious Rum & Chocolate Frozen Milkshake recipe. It’s easy and popular, and in my house ready in just five minutes with a few simple ingredients—cold milk, chocolate syrup, vanilla ice cream, rum and more rum and chocolate sprinkles—you can make a delicious Happy Hour for two. You can choose your favorite consistency by blending until it's just right. Just blend, pour, garnish, flame and enjoy with loved ones! 
 
Prep time:  5 minutes
Yield:  2 (10 oz) frozen cocktails
 
Ingredients 
4 scoops vanilla ice cream (about 2 cups)
1/2 cup whole milk (cold)
1/4 cup chocolate syrup
1-1/2 dark rum
1 teaspoon chocolate sprinkles
1/4 ounce 151 proof rum
 
Directions

1. Place the ice cream, milk, chocolate syrup and dark rum in a blender container.
2. Cover and blend until smooth.
3. Garnish with chocolate sprinkles.
4. Float 151 rum on top and light on fire.
5. Serve flaming immediately. NOTE: extinguish flame before consuming!! Duh!

ChefSecret:  For a more intense chocolate flavor substitute chocolate ice cream for the vanilla ice cream.

Quip of the Day:  Rum doesn’t solve any problems, but neither does milk. So, stick with the rum. 😊
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HappyHour #Rum #ChocolateMilkshake #IceCreamCocktail #LightItUp #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup   
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Perspectives developed SPOT, a Lebanese-style restaurant, for our Azerbaijan clients; it opened in Berlin, Germany. Got all that? Being that we didn’t feel all that safe in Beirut, we spent a couple of weeks in London where all the best Lebanese chefs immigrated to escape the Middle East turmoil. One of the dishes we came to love was Baba Ganoush for its bright, simple flavors and silky texture. After tasting the best that London had to offer, I updated this classic to appeal to European and American tastes.
 
The word bābā in Arabic is a term of endearment for 'father', while Ġannūj could be a personal name. The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'. However, it is not certain whether the word bābā refers to an actual person indulged by the dish or to the eggplant (bāḏinjān or bātinjān in Arabic). Very old dish… very old history.
 
In my Baba Ganoush recipe, the eggplant is broiled until it is charred / blackened from end to end. After you scrape off all the char, the only thing left is the steamed lush, smoky flesh. I then purée with roasted garlic, lemon juice, tahini and cayenne. When served, I top it with a swirl of cumin-flavored olive oil, paprika, mint and fresh parsley.
 
I like to serve Baba Ganoush at summertime picnics and outdoor barbecues. It is a rustic spread full of smoke, garlicky piquancy, lemon and vegetable sweetness of the eggplant which complements grilled lamb and chicken. It tastes amazing on a soft triangle of homemade pita bread. Pita bread is pretty easy to make for home cooks and can even be made on the gates of a hot barbecue.
 
Prep time:  30 minutes
Cook time:  10 to 15 minutes
Yield:  2 Cups
 
Ingredients 
2 pounds eggplant
1/4 cup tahini (sesame)
1/4 cup freshly squeezed lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon  cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon smoky paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
 
Homemade pita or chips for serving
 
Directions

1. Prepare a charcoal grill and bring to high heat or preheat the broiler.
2. Pierce the eggplants all around with the point of a paring knife.
3. Place the eggplant 2-inches from the heat source to roast. Allow the skins to blister and char, turning them with tongs until the entire surface is blackened and the eggplants are completely soft, about 10 to 15 minutes.
4. Set them aside until they’re cool enough to touch.
5. Slice the eggplants in half lengthwise and lay them skin side down on a cutting board. Carefully scrape out the flesh with a knife or spoon and put it in a strainer. Discard the burned skins.

Note: Do not rinse the eggplant flesh — it’s fine if a few bits of char remain.

1. Salt the eggplant flesh lightly and set it aside for 5 to 10 minutes.
2. Using the back of a spoon, press out the excess water.
3. In a food processor, process the eggplant, the tahini, lemon juice, garlic and cayenne, and a 1/2 teaspoon of salt to obtain a creamy purée.
4. Taste the Baba Ganoush and adjust the salt and lemon juice to taste.
5. Transfer the Baba Ganoush to a shallow serving bowl.
6. Just before serving, stir together the cumin and olive oil and spoon it over the Baba Ganoush.
7. Sprinkle the Baba Ganoush with the paprika, parsley and mint.
8. Serve with warm pita cut into triangles if desired or use crisp pita chips.

ChefSecret:  You can personalize my Baba Ganoush recipe and make it yours. If you like it salty, top it with olives. If you like a ton of herbs, pile it up with mint, parsley and basil. If you live for the smoky flavor, sprinkle with a little more smoky paprika.

Quip of the Day:  Did you know that a Lebanese fortune teller reads the future in the swirls of Baba Ganoush?
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Appetizer #Dip #SmokyBabaGanoush #BabaGanoush #LebaneseDips #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summertime is peach time, and I can’t think of a better after barbecue dessert than Grilled Peach Cobbler. 
 
In general Cobblers are a Southern classic dessert category and fresh peaches are in season right now.
 
Cobblers are sort of a free-form dessert, as variable as the home kitchens that create them. There’s no messing around with making and rolling doughs for pies. You’ll find that you can top them with everything from lattice pie crusts to sweet and crunchy Dutch crumble to buttery biscuit blobs.
 
Scooping biscuits is about the easiest solution and I love my scooped recipe with a fun twist—topped with buttermilk cornmeal biscuits. They’re mixed up in a bowl, and then scooped into a cast-iron pan with the peaches before baking.
 
So simple: two dishes, no kneading, no folding, no mess and no real culinary talent required. The biscuits bake up super fluffy and flavorful with a buttermilk tang, a nutty butter bite and, of course, the corn. Those savory layers are wonderful with the spicy-sweet filling of grilled summer peaches, sweet cream butter, brown sugar, cinnamon, nutmeg and cardamom.
 
Perfect for friends and family, this is a scoop-yourself-dish, served warm from the cast iron skillet right from an oven, or the grill of your barbecue. Of course, no cobbler would be complete without heaping scoops of vanilla ice cream.
 
Prep time:  50 minutes+
Grill time: 3 minutes (for the peaches)
Bake time:  45 minutes+
Cool time:  10 minutes
Yield: 6 to 8 servings
 
Ingredients 
2 pounds fresh peaches, sliced
vegetable oil (to prep the peaches for the grill)
3/4 cup unsalted butter, divided
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
3/4 teaspoon kosher salt, divided
1 tablespoon water
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup fine cornmeal
1-1/2 teaspoons baking powder
2 tablespoons granulated sugar
1 cup buttermilk
2 pints vanilla ice cream, for serving
 
Directions

​To make the cobbler filling

1. Preheat an oven to 400° F.
2. Thick slice the peaches and remove the stone (pit).
3. Lightly brush each slice with a little vegetable oil and place the slice on a hot grill long enough to get grill marks, about 3 minutes. Remove the peach slices from the grill.
4. In a large cast-iron skillet over medium-low heat, add the peaches, tossing gently until they begin to release their juices, 4 to 6 minutes.
5. Dice 1/4 cup unsalted butter and scatter over the peaches.
6. Cook, stirring continuously, until the butter has melted, 2 to 3 minutes.
7. Stir in the light brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cardamom, and 1/4 teaspoon of kosher salt and continue cooking until the sugar has dissolved, 2 to 3 minutes more.
8. In a small bowl, whisk together the water and cornstarch to create a slurry, then stir it into the peach mixture. Remove the skillet from the heat.

To make the biscuit batter

1. Melt the remaining 1/2 cup unsalted butter. Set aside.
2. In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, granulated sugar and remaining 1/2 teaspoon kosher salt.
3. Whisk in the buttermilk and the melted butter until combined.
4. Using a large spoon, plop the batter over the top of the peach filling.
5. Place the skillet on a rimmed baking sheet and transfer to the oven.
6. Bake for 30 to 40 minutes, or until the biscuit tops are golden brown in color and the filling is bubbling.
7. Transfer the pan of cobbler to a wire rack and let cool for 10 minutes.
8. Top with scoops of vanilla ice cream.

ChefSecret:  I like the enhanced flavor of the grilled peaches especially if the cobbler is a dessert following a meal of barbecue meats.  It makes a subtle difference, but it’s worth the effort.  If you decide to use canned peaches, skip this step and drain the peaches.

Quip of the Day:  I'm on a seafood diet. I see food and I eat it.
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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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Baking #Cobbler #Peaches #GrilledPeaches #VanillaIceCream #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024