​How you doin’? Okay, I know working from home, plus stress and/or other pressures seems to pack on the pounds. You made a New Year’s Resolution to lose at least 2-1/2 pounds a month. That’s a nice safe weight loss to help you from gaining it right back again. So cut back on the fried foods and the ooey-gooey desserts and try one of our new healthful recipes. Our Survival Guide will publish one new recipe from the Healthful Collection every week. We promise you won’t be disappointed.
 
I love a good chicken salad sandwich, but who needs the high-calorie mayonnaise? Low-cal ranch dressing is the secret ingredient for replacing mayonnaise or other creamy ingredients typically used to dress a chicken salad. You’ll find it is addictively good and absolutely the best replacement for mayo—low on calories and fat and high on flavor!
 
While you can definitely make your own ranch dressing, but you can make this recipe quick and easy with store-bought Hidden Valley Ranch Low Fat Dressing or Bolthouse Farm’s Yogurt Classic Ranch.
 
My Healthy Chicken Salad is made with shredded chicken (left over rotisserie chicken), crisp celery, dried sweet cranberries, juicy grapes, and crunchy sliced almonds. It's tossed in a no-mayo dressing.
 
Prep time:  20 minutes
Yield: 6 -8 small sandwiches
Calories:  270 kcal
 
Ingredients 
3 cups shredded rotisserie chicken (store-bought)
3/4 cup diced celery
1 cup sliced seedless red grapes
1/2 cup slivered almonds
1/2 cup dried cranberries (or dried sweet cherries)
1/4 teaspoon ground rosemary
3/4 cup reduced-fat ranch dressing
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated black pepper
 
For serving
6-8 pieces green leaf lettuce
6-8 miniature or full-sized croissants or other toasted bread
Option: 6-8 hollowed out tomatoes (for stuffing) in place of bread
 
Instructions 
To prepare the chicken

1. Chop or shred the rotisserie chicken to get 3 cups and add to a large bowl.

To prepare the salad

1. Slice the celery in half and then chop to get small pieces.
2. Cut the gapes in half.
3. Add the celery, grapes, 1/2 cup of almonds, cranberries and rosemary to the bowl with the shredded chicken.

To prepare the dressing

1. In a small bowl, add the ranch dressing, lemon juice, Dijon mustard and salt and pepper.
2. Whisk together and then pour over the salad.
3. Gently toss to combine and again taste for seasonings.

To make the sandwiches

1.  Toast the bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps or stuff hollowed-out tomatoes!

​ChefSecret:  Eat healthfully, keep an eye to the calories. Remember, not all that goes in comes out.

Quip of the Day: “I never would have known that a few weeks of uncut hair would weigh 20 pounds, but that’s what the scale says.”
-------------------------------------------
Do you have a question or comment? 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.
-------------------------------------------
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 #HealthyChickenSalad #RotisserieChicken #LowFatRanchDressing #HiddenValley #BolthouseFarms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ahhh, Quiche Lorraine—This specialty comes from the Lorraine region of France, a part of the world that claims some of my favorite culinary specialties.
 
Alsace and Lorraine hug the border between France and Germany, so that makes Alsace and Lorraine both French and German, and also their own unique places within both countries. I will save the most famous Alsatian tarte—Tarte Flambée—for a separate article, the most ubiquitous dish from Lorraine is Quiche. And the specialty quiche from Lorraine features gruyere cheese, sautéed onion, fatty bacon (French lardons) and nutmeg as its primary flavors.
 
The history of quiche, a dish we think of as quintessentially French, is actually a liminal one, in that the dish is of German origin. The word 'quiche' comes from the German word kuchen, meaning cake. Thus quiche is a savory cake, and Lorraine is a rather new name for a region that, under Germanic rule, was called the Kingdom of Lothringen. There are 13th century recipes for egg and cream baked in a dough crust in Italy, so it is difficult to say exactly where such a simple and pervasive approach to baking first began. In the 14th century English recipe collection, The Forme of Cury, there is a recipe like this with the unappetizing name 'Crustardes of flesh'.
 
The oldest recipes for quiche Lorraine were simply an open-faced pie (that is, crust on the bottom and sides only), filled with a mixture of egg and cream and chopped bacon. The dough was simply bread dough, but in the 20th century this evolved into the more sophisticated puff pastry crust.
 
Let me make this crystal clear, a proper quiche should be rich, custardy and luxurious, not some baked omelet in a pie shell. Making a quiche is surprisingly easy with bacon, leeks, and Gruyere cheese. Here are some tips on making that perfect quiche every single time.

• If  adding onions, leeks or other chopped vegetables, quickly sauté them first.
• Prepare a deep-dish pie pan (or loose-bottom tart pan) with pie dough for a single crust. The crust will have to be blind baked before pouring in the filling.
• To blind bake the crust, line your crust with aluminum foil or parchment paper, shaping it so it fits the crust, all the way to the edges. To weigh down the foil, fill the foil with dried beans or pie weights, spreading them across the bottom and partly up the sides of the crust. The weight helps hold the crust's shape.
• Bake the crust in a preheated 425⁰ F oven for 7 to 10 minutes. Carefully remove the foil and the weights.
• Return the crust to the oven for another 5 minutes.
• Lower the temperature to 325⁰ F.
• When making the custard filling use three whole eggs plus two extra egg yolks.
• Whisk together the eggs with cream and milk until well mixed.
• Layer the particulate into the crust by laying down two-thirds of the sautéed veggies and two-thirds of the cheese. Carefully spoon in the creamy egg mixture. Top with the remainder of your fillings.
• Place the pie crust on a sheet pan and place in a 325⁰ F oven until the egg mixture sets, about 40 minutes. You want it to just set, but still a little jiggly.
• Let your quiche cool before slicing and serving.

 
Here is the perfect Quiche Lorraine recipe for breakfast, brunch, lunch, dinner or just an indulgent snack! Bacon, Gruyere  cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless custardy classic.
 
Prep time:  15 minutes
Bake time:  55 minutes
Cool time:  10 minutes
Total:  80 mins
Yield:  1 9-inch pie / 5 to 6 servings
 
Ingredients 
1 (9 inch) prepared pie crust (homemade or store bought)
12 thick slices bacon, chopped
1/3 cup caramelized minced onion
1 cup shredded Gruyere cheese
3 whole large eggs, plus 2 egg yolks, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground nutmeg (topping)
 
Directions

1. Preheat an oven to 425⁰ F.
2. Place bacon and onion in a large skillet and sauté over medium-high heat until the bacon is crisp and the onions lightly caramelized.
3. Drain on paper towels.
4. Sprinkle 2/3 of the bacon, cheese and onion into pastry shell.
5. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper to form a custard.
6. Pour the custard mixture into the blind-baked pastry shell.
7. Top the custard with the remaining bacon, onions and cheese.
8. Lightly shake on the nutmeg.
9. Bake 15 minutes in the preheated oven. Reduce heat to 300⁰ F and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean.
10. Never cut and serve the quiche directly out of the oven. Allow the quiche to rest for 10 minutes or so before cutting into wedges.

ChefSecret: Use my secrets to make the perfect quiche.

• Bake the quiche ahead of time and refrigerate until ready to reheat and serve.
• Make use of leftovers for a cost-cutter quiche. It’s a great way to use up leftover meat and vegetables.
• Make individual quiches using a muffin tin or mini tart shells. The baking temperature will be the same, though baking time will vary—just keep an eye on them to be sure they don't burn.

Quip of the Day: “Never in my whole life could I have imagined that on given day my hands would consume more alcohol than my mouth.”
-------------------------------------------
Do you have a question or comment?  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.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 
#Baking #Brunch #Quiche #QuicheLorraine #Alsace #Lorraine #Gruyere #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

​How you doin’? What would Christmas be without a glass (or two) of eggnog? Since Christmas is tomorrow, and you have this recipe, now you won’t have to find out.
 
It is believed that eggnog began in Europe, when as early as the 13th century medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings. Posset consisted of hot curdled milk, ale or wine and spices.
 
Eggnog then, as it is today, was particularly popular around Christmas time because of its warm temperature and the addition of flavors like cinnamon, nutmeg and vanilla bean, which embodied the winter holiday season.
 
You won’t believe how easy and delicious my Homemade Eggnog is… thick and creamy with the perfect mild flavor and hint of nutmeg. Why buy store-bought eggnog again with all the fillers and additives?
 
Merry Christmas and Cheers!  
 
Prep time:  5 minutes​
Cook time:  20 minutes
Chilling time:  90 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 cups milk (see ChefSecret)
2 whole cloves
1/8 teaspoon ground cinnamon
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1-1/2 teaspoons pure vanilla extract
2 tablespoons American bourbon, or to taste
2 tablespoons rum, or to taste
4 egg whites (optional)
 
Directions

1. Combine the milk, cloves and cinnamon in a heavy-bottomed saucepan. Slowly warm it over medium heat until the milk mixture is steamy hot, but not boiling.
2. Temper the egg yolks by slowly adding half of the hot milk mixture into the eggs, whisking constantly.
3. Pour the egg mixture back into the saucepan and cook until eggnog thickens.
4. Cook the eggnog over medium heat, stirring constantly with a wooden spoon until the mixture begins to thicken slightly and coats the back of the spoon. Using a candy thermometer, cook until the mixture reaches 160° F.
5. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender, but chances are you will have to start over.)
6. Remove from heat and stir in the cream.
7. Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed.
8. Let the mixture cool for one hour.
9. Stir in the nutmeg, vanilla extract, and bourbon and rum.
10. If you want to include egg whites (for a somewhat lighter end result), beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks.
11. Gently fold the egg whites into the eggnog.
12. Note that because of the salmonella risk from raw eggs, it is recommended that you use pasteurized egg whites.
13. You can also reheat the combined eggnog and egg white mixture until it reaches 160° F, then remove from heat and let it cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will still be much airier than without the egg whites.

ChefSecret:  You can use fat free, 2% or whole milk with pretty much the same results.

​Quip of the Day:  “My wife and I went grocery shopping and of course we were wearing our masks; got home took off our masks—brought home the wrong wife. Stay alert people it’s dangerous out there.”
-------------------------------------------
Do you have a question or comment? 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 .
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 
#Cocktail #HappyHour #HolidayCocktails #Eggnog #Bourbon #Rum #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                       ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s beginning to smell a lot like Christmas and cardamom may be the aroma wafting through many kitchens. Some of you may not be all that familiar with cardamon, but it is well known in the spice world. The flavor is kind of hard to describe… it has an extremely complex flavor, lending itself to both sweet and savory dishes. As the third most expensive spice in the world (only behind saffron and vanilla), cardamom has made quite a name for itself, even earning the nickname The Queen of Spices. Cardamon is a prerequisite for dishes from Indian curries to braided Scandinavian breads—the subject of today’s blog.
 
What is Cardamom you ask? It is a pod spice in the ginger family. You can find cardamon as a whole pod, shelled whole seeds, or ground powder. Although cardamon was originally found in southern India, today Guatemala is the largest producer of this valuable spice.
 
Green Cardamom is the more common variety of cardamom. It is often used in sweeter dishes. Green cardamom's flavor is warm, herbal, citrusy, spicy and even a bit minty all at the same time. Wow that’s impressive for a single for a single spice. 
 
Black Cardamom is a larger, dark brown pod, black cardamom is more commonly used in savory dishes due to its smokier flavor. When you see black cardamom called for in a recipe, it's usually the whole pod that is meant to be used.
 
While many Indian and Indian-inspired dishes call for cardamom, i.e., curry dishes, Kheer (Indian rice pudding) and chai, Indian spice blends such as garam masala also feature cardamom. You'll also find that cardamom adds warmth and depth to baked goods such as cookies, bread pudding, cheesecake and Scandinavian Pulla and Julekaka where it is widely used in baked goods, such as (Swedish Christmas breads).
 
Aside from the exciting flavors and delightful aromas there are health benefits of cardamom. One 2009 study showed that the high levels of antioxidants in cardamom may help lower blood pressure. An earlier study from 2007 found cardamom to have diuretic properties, meaning it can promote urination. It has also been used as a breath freshener and this claim was backed up by a another more recent study that found cardamom to be effective at disrupting bacteria that can lead to gum disease or oral infections. 
 
Swedish Braided Cardamom Bread is a traditional holiday loaf that's a delicious, enriched dough topped with pearl sugar or sesame seeds. Cardamom breads, including pula are a type of morning dessert. It is typically served all year round as a table treat with coffee or tea. In Finland, pulla is typical in caffes where its quality is considered as a sign of the establishment's quality. Pulla can be baked as a small round brioche style loaf or a braided loaf called pullapitko. Also popular is korvapuusti (cinnamon roll). This variant of the sweet, aromatic pastry is sometimes topped with vanilla icing, or almond flakes (or both) and usually requires about three to four hours of preparation—plan accordingly. Cardamom bread is considered a traditional food among Swedish Americans.
 
Prep time:  1 hour 30 minutes
Proof time:  60-90 minutes
Bake time:  30 minutes
Total time:  Allow 4 hours
Yield:  2 braided loaves

Ingredients
2 cups whole milk
2/3 cup granulated sugar
1/2 cup unsalted butter
2 envelopes active dry yeast or instant yeast
1/2 teaspoon pure vanilla extract
6 cups all-purpose flour, divided
3/4 teaspoon kosher salt
2 teaspoons ground cardamom
2 large eggs divided
1 tablespoon whole milk
2 tablespoons Scandinavian pearl sugar

Instructions

1. In a small saucepan combine the milk and sugar and whisk until the sugar is dissolved.
2. Add the butter and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
3. Allow the milk mixture to cool to the temperature of a warm bath (108⁰F) and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should begin grow in volume.
4. When you are certain the yeast is active add the milk mixture and the vanilla to the bowl of a stand mixer fitted with the dough hook attachment. Add 2 cups of the flour, and the salt, cardamom, and 1 of the eggs. Mix until thoroughly combined.
5. Add 3 more cups of the flour and continue to stir until it is completely incorporated.
6.  Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer sticky when lightly touched with your finger. You might not have to use the whole cup of flour.
7. Transfer the dough to a large, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour or so.
8. Punch down the dough, knead by hand for 1 to 2 minutes on a well-floured surface and let rest for 10 minutes.
9. Divide the dough into six equal portions.
10. Roll each portion into a skinny rope about 15 inches long.
11. Line up three dough ropes side by side on the counter in front of you. Pinch one end of the rope together, then gently braid the three ropes into a loaf. When you reach the end, pinch the remaining dough together and neatly tuck it under the loaf.
12. Repeat with the other three dough ropes to make a second loaf.
13. Place each loaf on a parchment-lined baking sheet, covered with a damp kitchen towel and let it rise for 30 minutes.
14. Preheat the oven to 375⁰ F.
15. To make an egg wash, in a small bowl, whisk the remaining 1 egg and 1 tablespoon of milk together.
16. Brush the top and sides of both braided loaves with the egg wash, then sprinkle each loaf with 1 tablespoon pearl sugar.
17. Bake the loaves until browned on top, about to 25 to 30 minutes depending on your oven.
18. Remove from the oven and allow them to cool for 45 minutes before slicing.

ChefSecret:  How so you know when the bread is full baked?  You can use the thump method—tap the bread with your finger and if it sounds hollow it is probably done.  Personally I like to use a temperature probe and when the bread reaches 190⁰ F, it’s time to take it out. 

Quip of the Day: “Two men were talking at the bar… one asks, ‘Does your family say a prayer before you eat dinner?’ The other man replies, ‘Nope, we’re Irish and my wife knows how to cook.”
-------------------------------------------
Do you have a question or comment? 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.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#Baking #SwedishBraidedCardamomBread #Cardamom #Bread #Yeast #2021HolidaysRecipeCollection #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? It’s hard not to love the flavors and the aromas of the holiday season—warm spices (cinnamon, nutmeg, ginger, cardamom), pumpkin, cherries and cranberries—that evoke fond memories of this time of year in years' past. Pumpkins and cranberries should not be relegated to pies and sauce only. Freshly baked Pumpkin-Cranberry Muffins are perfect for the holiday breakfast table. 
 
Tens of thousands of years ago, receding glaciers carved out cavities in the land that evolved into cranberry bogs. Newly formed kettle ponds filled with sand, clay and debris formed the perfect environment for vines to spread across the South Shore, Cape Cod, Martha’s Vineyard and Nantucket. Massachusetts was born with cranberry bogs. For two hundred years, it has been where tradition has met innovation.
 
While cranberries have grown in the wild for over 12,000 years, cultivation of the cranberry began in 1816, shortly after Captain Henry Hall, a Revolutionary War veteran, of Dennis, Massachusetts, noticed that the wild cranberries in his bogs grew better when sand blew over them. Captain Hall began transplanting cranberry vines and spreading sand on them which were then flooded.
 
Prep time:  20 minutes
Bake time:  20 minutes
Yield:  12 muffins
 
Ingredients 
2 cups all-purpose flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1 cup dried, sweetened cranberries
 
Directions

1. Preheat an oven to 400⁰ F.
2. Place paper or foil muffin cups in a 12 cup medium-size muffin tin.
3. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg together in a mixing bowl.
4. Beat the canned pumpkin puree with the eggs, butter, buttermilk and vanilla together in another large mixing bowl.
5. Slowly beat in the flour mixture until well blended. Do not overmix.
6. Hand-stir in the dried cranberries until evenly blended.
7. Spoon the batter into muffin tins about 3/4 full.
8. Bake the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 20 to 25 minutes.
9. After 5 minutes out of the oven, turn the muffins out of the pan.
10. Serve warm or at room temperature.

ChefSecret:  If you have the time add a crunchy topping with toasted pecans or streusel. Mix up a little streusel as a crumb topping for the muffins—flour, butter, brown sugar and chopped pecans. For a little variety, try substituting toasted pumpkin seeds or dried cherries for the cranberries.

Quip of the Day: “To all you guys out there who want their special lady to feel appreciated during the holiday season, place her photo on the counter with a sign that says, Woman of the Year!”
-------------------------------------------
Do you have a question or comment? 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.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#HolidayRecipes #2021Holidays #Muffins #Pumpkin #Cranberry #Christmas #Holidays #Brunch #Breakfast #Snack #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                          ©Perspectives/The Consulting Group, Inc., 2021