How you doin’? A lot of people ask, What's the difference between white chili and regular chili? There's your typical red chili and beans made with beef or pork. On the other hand, white chili versions are made with chicken or turkey instead of beef or pork and without tomatoes but sometimes with beans (usually white beans) and lots of flavor from green chiles. White chili is a relatively new modification with its origins traced to sometime in the 1980s.
 
The modern dish we know as chili, also known as chili con carne (chili with meat), does however appear to have roots in the American West, particularly the State of Texas. An old legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s. Another story says the origins may have come from as far away as China or India.
 
Whichever story you want to believe, you will enjoy everything about my slow-cooked White Chicken Chili. It’s made with canned green chiles and is very fragrant as it is cooking, exciting the taste buds and warming the cockles of your heart. Serve with dollop of sour cream, shredded pepper Jack cheese and other good things.
 
Prep time:  30 minutes
Slow Cook time:  5 to 8 hours (depending whether slow-cooked on low or high)
Yield:  6 to 8 servings
 
Ingredients 
For the chicken chili
1-1/2 to 2 pounds chicken thighs
4 cups low-sodium chicken stock
12 ounces diced canned green chiles
15 ounces canned cannellini beans, drained and rinsed
15 ounces canned garbanzo beans, drained and rinsed
1 cup diced sweet onion
4 tablespoons minced garlic
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
 
For the toppings (you can use all the toppings or any combination)
1-1/2 cups fried tortilla strips (or corn chips—I prefer Frito brand corn chips)
1/2 cup pepper-jack cheese
1/2 cup chopped fresh cilantro leaves
1/2 cup sour cream
1/2 cup sliced green onion circles
1 avocado, halved and sliced
1 lime, cut into wedges

Directions

1. In a 6-quart slow cooker combine the chicken thighs, chicken stock, green chiles, beans, onion, garlic, cumin and oregano.
2. Season with salt and pepper.
3. Cover and cook on low heat for 7- to 8-hours or on high heat for 5 to 6 hours.
4. Remove the chicken thighs from the slow cooker and remove the skin and bones and shred the meat using two forks. Discard the bones and skin.
5. Return the chicken thigh meat to the slow cooker and add the cilantro and lime juice.
6.  Adjust the seasoning with additional salt and pepper, if needed.
7. Ladle into bowls and garnish with the tortilla strips, cilantro, sour cream, green onions, avocado and lime; serve hot.

ChefSecret:  I prefer to purchase whole chicken thighs. Cooking thighs with the skin and the bones adds more flavor to the chili. While this recipe specifically calls out a slow cooker, you can use an Instant Pot set to slow-cook and set the timer accordingly.

Quip of the Day: “The lady in Walgreens is looking at me like she has never seen a man put on deodorant and put it back on the shelf.”
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and drink responsibly. 

#Entrees #WhiteChickenChili #SlowCooker #BigGame #SuperBowl #Chicken #CannelliniBeans #GarbanzoBeans #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

Chinese New Year—often referred to as Lunar New Year--is a time to celebrate long-honored food traditions and delicious celebrations where the foods are symbols of luck and prosperity. Longevity Noodles celebrate long life and usually are one of the most delicious elements of the holiday meal.
 
My recipe for Longevity Noodles includes all the essentials that make for a well-balanced stir-fry, along with a few culinary tricks I learned along the way at China Rose. See all my secrets in the ChefSecret section of this blog.  
 
The entire dish is hot and flavorful with great contrasting textures. Add shiitakes, green onions tops and plenty of crisp Napa cabbage to the wok. Be careful not to overcook the vegetables, just let them sizzle for a moment in the wok. You’ll notice the red pepper flakes and ginger bloom in the oil bringing a wonderful fresh flavor to the dish.
 
It is rumored the longer the noodle the great the longevity for you and your family.
 
Prep time:  30 minutes
Cook time:  15 minutes
Yield:  4-6 servings
 
Ingredients 
12 ounces boneless, skinless chicken thighs, cut into 1/2- inch thick, bite-size pieces (thighs are perfect for high heat wok dishes)
1 tablespoon freshly grated ginger
2 tablespoons, plus 2 teaspoons Shaohsing rice cooking wine (or dry sherry), divided
1 teaspoon cornstarch
1 tablespoon, plus 1 teaspoon low sodium soy sauce, divided
1 teaspoon, divided (plus a pinch for the noodle water)
1/4 teaspoon ground white pepper
1 10-ounce package dried lo mein noodles
2 teaspoons toasted sesame oil
2 tablespoons peanut oil, divided
1/4 teaspoon dry crushed red pepper
3 cups thinly sliced Napa cabbage
2 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
1/2 cup green onion tops, plus more for garnish (cut 1-inch long)
Chinese chili oil, for serving
 
Directions

1. Place the chicken in a shallow bowl with the ginger, 2 teaspoons Shaohsing or sherry, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and white pepper. Mix to combine to begin the velveting process.
2. In a separate small bowl, combine the remaining rice wine or sherry and the 1 tablespoon of soy sauce. Set aside.
3. Bring a medium saucepan of water to boil over high heat. Add a pinch of salt and the lo mein noodles; cook to al dente, stirring periodically to prevent sticking, about 3 minutes.
4. Drain the noodles in a colander and rinse with cold water until cool to stop them from cooking, then shake well to remove the excess water.
5. Return the noodles to the saucepan, add the sesame oil, and toss to coat. Set aside.
6. Heat a wok over high heat until hot.
7. Swirl in 1 tablespoon peanut oil, the red pepper and stir-fry for 10 seconds.
8. Add the chicken in a single layer. Let cook, undisturbed, for 1 minute, or until the chicken begins to sear.
9. Stir the chicken and red pepper together, continually tossing in the wok until just cooked, 1 to 2 minutes. Transfer the chicken to a large bowl.
10. Add the cabbage and mushrooms to the wok and stir-fry until just wilted and lightly toasted but not fully cooked, 2 to 3 minutes.
11. Transfer the veggies to the bowl with the chicken.
12. Swirl in the wok the remaining 1 tablespoon peanut oil and add the noodles. Stir-fry for 30 seconds, tossing and moving constantly to heat throughout.
13. Swirl the soy sauce and wine mixture and add it to the wok.
14. Add back the chicken and vegetables, green onions, and remaining 3/4 teaspoon salt and stir-fry for 1 to 2 minutes, or until the chicken and vegetables are heated all the way through.
15. Garnish with additional green onions and serve hot with your favorite chili oil.

ChefSecret: Toss the noodles in a wok separately, add in just a small amount of peanut oil keeping them light and springy (so they won’t stick together). Marinate the chicken in sherry, soy sauce, fresh ginger and just a bit of cornstarch. This keeps it moist when cooked in a hot sizzling hot wok with oil and red pepper flakes. This process of coating the meat in cornstarch is called velveting giving it that lovely smooth texture—the sign of a professional Asian chef.

Quip of the Day: Confucius Says: “Food can never be too clean and meat can never be sliced too thin.” （食不厭精，膾不厭細）
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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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entrees #LongevityNoodles #LoMein #LunarNewYear #ChineseNewYear #YearOfTheRabbit #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                           ©Perspectives/The Consulting Group, LLC, 2023

How you doin’?  Char Siu Bao Dim Sum Pork Buns were best-selling dim sum food at my China Rose restaurant. Little wonder why… just look at these beautiful little buns. I make these with Chinese barbecued pork filling with lots of seasoning and spices—it is utterly delicious and the perfect bite.
 
Baos are made with a simple steamed yeasted dough that creates a soft and pillowy texture. If you’ve never tasted one, it’s a bit like eating a cloud.
 
Remember to temper the buns in the steamer basket for five minutes after they’ve steamed, which keeps them from cooling too quickly and deflating.
 
Ed’s Comment:  This is a complex recipe—it is fairly easy but daunting just the same. You would be forgiven to just read it and see how much effort goes into the restaurant dim sum that looks so easy when the cart comes to your table. If you’ve got some time on a rainy day, give it a try.
 
Prep time:  10 minutes
Marinade time:  8 hours or overnight
Cook time:  50 minutes
Yield: 16 buns (with leftover pork for a great stir fried rice)
 
Ingredients
For the char siu (Chinese BBQ Pork)
3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it)
1/4 cup granulated sugar
2 teaspoons kosher salt
1/2 teaspoon Chinese five spice powder
1/4 teaspoon ground white pepper
1/2 teaspoon toasted sesame oil
1 tablespoon Shaoxing rice wine
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons molasses
1/8 teaspoon red food coloring (optional)
4 tablespoons finely minced garlic
Water for the roasting pan
2 tablespoons honey
1 tablespoon hot water
 
Directions

1. Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat—it will render and add flavor.
2. Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food coloring (if using) and garlic in a bowl to make the marinade (the BBQ sauce).
3. Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade and place it in a large bowl or baking dish. Cover and refrigerate overnight (or at least 8 hours). Cover and store the reserved marinade in the fridge as well.
4. About an hour before you are ready to cook the pork, remove it from the refrigerator and let it lose its chill on the counter.
5. Preheat your oven to 475⁰ F with a rack positioned in the upper third of the oven.
6. Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off the pan and allows it to roast more evenly, like it does in commercial ovens.
7. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 1/2 cups of water into the pan below the rack. This prevents any drippings from burning or smoking making it easier to clean.
8. Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475⁰ F for the first 10 minutes of roasting, and then reduce your oven temperature to 375⁰ F.
9. After 25 minutes, flip the pork. If the bottom of the pan is dry, add another half cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!
10. Meanwhile, combine the reserved marinade with the honey and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.
11. After 40 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.
12. The pork has cooked for 50 minutes total and should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor. Be sure not to walk away during this process, since the sweet char siu BBQ sauce can burn if left unattended.
13. Using a meat thermometer check if the internal temperature of the pork has reached 160⁰ F.
14. Remove from the oven and baste with the remaining reserved BBQ sauce. Let the meat rest for 10 minutes before slicing.
15. You are now ready to make the bao filling.

Ingredients
For the char siu filling
1/3 cup water
1 tablespoon granulated sugar
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon cornstarch dissolved in 1 tablespoon water
8 ounces diced char siu (use the recipe above)
 
Directions

1. In a small saucepan, mix the water, sugar, soy sauce, rice wine, oyster sauce, hoisin sauce and sesame oil.
2. Cook the sauce over medium heat until it bubbles.
3. Stir in the cornstarch mixture and cook for 1 minute, stirring. The sauce should thicken considerably.
4. Remove the sauce from the heat and add in the diced char siu.
5. Cool to room temperature before filling the baos.

                                             Steamed Buns (Baos)
 Ingredients 
For the bao dough
3/4 cup warm water (about 110⁰ F)
1 teaspoon instant yeast
1 tablespoon granulated sugar
2 cups all-purpose flour, plus more as needed
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 tablespoon vegetable oil
Non-stick cooking spray as needed
Chili oil, for serving
 
You will need a steamer (bamboo steamer or steamer insert for your double boiler (with at least 2 steam trays) and 2 parchment liners.
 
Directions
To make the dough

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast foams; about 10 minutes.
2. In a medium bowl, whisk together the flour, cornstarch, salt and baking soda. Add the yeast and oil and stir until combined.
3. Lightly dust a work surface with flour and knead the dough for 3 to 4 minutes, or until it becomes smooth and soft. The dough should be soft but not sticky. If the dough looks sticky, add flour 1 tablespoon at a time. If the dough feels dry, add a few drops of water at a time.
4. Spray a medium bowl with non-stick cooking spray, place the dough in it, and spray the dough lightly with more cooking spray. Cover the bowl with plastic wrap and let the dough rest until it doubles in size; about 1 hour.
5. Punch the dough down to get rid of the air bubbles and then portion it into 16 dough balls. Cover them with a clean kitchen towel to prevent them from drying out.
6. Cut parchment paper into 16 3 X 3-inch squares; set aside.
7. Lightly flour a surface and roll out a dough ball, working from the edge to the center — so that the center is slightly thicker than the edges—rotating frequently, until it forms a 4-inch circle.
8. Add about 2 tablespoons of pork filling to the center of the dough circle. Pull the edges of the dough up and over the filling. Use your thumb to push the filling down as you gather the edges into a pleat with your fingers to cover the filling. It may seem like a tight fit at first, but the dough will stretch as you pull it around the filling. Twist the top to seal the bun and pinch off any excess dough.
9. Set the bun on a piece of the prepared parchment paper and place it in a steamer tray lined with parchment. Repeat until all the buns are assembled.
10. Place the bamboo steamer with the buns above a large pot of water and cover with the lid. Rest the buns for about 20 minutes.
11. Heat the water over high heat until it starts to boil and steam, reduce the heat to medium and steam the buns for 10 minutes. Turn the heat off, keep the cover on the steamer, and let the buns rest for 5 minutes.
12. Enjoy immediately with chili oil, hoisin, soy or duck sauce.

ChefSecret:  If not using all 16 buns, store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Quip of the Day:  “Life should be more like dim sum. We should all learn to get Oolong.”
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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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Snacks #Appetizers #DimSum #CharSiuBao #ChinaRose #ChineseFood #PorkBuns #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                       ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? Ms. Swander was a 2nd grade teacher in my grammar school. She used to invite us to her house for lunch every month. Imagine that happening today!... hey, it was a different time. She always made the same thing—Miss Swander’s Casserole. Kids loved this casserole dish, and our mothers could never seem to master it until she actually posted it the school newspaper.
 
My version probably adds a few more ingredients than the original and has more of an adult profile, but I’ve tried this with my nieces and nephews and they love it as much as I did all the way back in grammar school.
 
Prep time:  30 minutes
Cook time:  1 hour 10 minutes
Cooling time  15 minutes
Yield:  6 servings
 
Ingredients 
8 ounces shell pasta
1 pound ground beef
1/2 pound bulk mild Italian sausage
3/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon minced garlic
1 tablespoon minced red bell pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
3 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 cup seasoned bread crumbs
 
Directions

1. Preheat an oven to 350⁰ F.
2. Bring a large pot of salted water to a boil.
3. Add the shell pasta and cook until just before al dente, 6 to 8 minutes.
4. Drain the pasta and run cold water over the pasta to stop it from cooking further. Drain and set aside.
5. Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic and pepper; continue to cook and stir another 5 minutes. Season with salt and red pepper.
6. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
7. Spray a large casserole dish with food release.
8. Spread the pasta shells over the bottom of the dish.
9. Sprinkle the mozzarella cheeses over the pasta.
10. Pour the meat mixture over the pasta and cheese.
11. Cover the casserole dish with aluminum foil and bake in preheated oven for 45 minutes.
12. Remove the foil and sprinkle Parmesan cheese and bread crumbs evenly over the top of the casserole.
13. Continue baking until the cheese has melted, about 5 minutes.
14. Let the casserole rest for 10 minutes before serving.

ChefSecret:  I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

Quip of the Day: “What did the pencil sharpener say to the pencil? Stop going in circles and get to the point!"
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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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Entrees #BakedPastaCasserole #GrammarSchoolCasserole #PastaShells #ItalianSausage #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                    ©Perspectives/The Consulting Group, LLC, 2023

Happy New Year! Hope your holidays were wonderful... and that 2023 has gotten off to a great start. 

How you doin’? If you look closely, you’ll find a slow cooker setting on most Instant Pot models. Why? Sometimes it’s a matter of convenience and at other times certain foods just cook better in a slow cooker. If you’re suffering from a shortage of cabinet space for all those one-use gadgets you bought and seldom use, your Instant Pot allows you to sell the larger of the two and use your Instant Pot for a multitude of cooking procedures.
 
My Slow-Cooked Sticky Honey-Garlic Chicken is a favorite. While leaning toward Asian tastes, it is an anytime, anyplace single pot meal. The side dishes chosen will determine which way your meal is themed. Slow-Cooked Honey-Garlic Chicken can easily be served with white or fried rice, noodles and lightly steamed green vegetables.
 
The aroma emanating for the Instant Pot will permeate your kitchen and be a great preview of wonderful flavor to come.
 
Prep time:  15 minutes
Cook time:  6 hours
Yield:  4 servings
 
Ingredients 
1/2 cup soy sauce
1/2 cup honey
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup chicken stock
5 tablespoons minced garlic
2 tablespoons rice vinegar
2 tablespoons Sriracha sauce
1/2 teaspoon black pepper
2 teaspoons sesame oil
1 teaspoon finely minced fresh ginger
3-4 pounds boneless skinless chicken thighs
2 tablespoons sesame seeds for garnishing
3 tablespoons green onion circles
 
Directions

1. Add the soy sauce, honey, ketchup, hoisin sauce and chicken stock to the inner pot.
2. Using a whisk, combine the ingredients until fully incorporated and sauce is smooth consistency.
3. Add the garlic, rice vinegar, sriracha, pepper, sesame oil and ginger and stir well.
4. Add the chicken thighs, turn to coat and submerge the chicken in the sauce; make sure all the chicken is coated in the sauce.
5. Secure the lid on the pot and set VENT to OPEN.
6. Select SLOW COOK on CUSTOM-HIGH and set the time for 6 HOURS.
7. Press START.
8. When cooking is finished, open the lid and transfer the chicken to a serving plate.
9. Spoon the sauce over the chicken and garnish with sesame seeds and green onions circles.

ChefSecret:  Serve over rice, fried rice or noodles with sautéed vegetables!

Quip of the Day:  What do chickens order at a Chinese restaurant? Eggroll, of course!
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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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Entrees #SlowCooker #InstantPot #Chicken #Hoisin #ChickenThighs #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                    ©Perspectives/The Consulting Group, Inc., 2023