How you doin’? To change things up, I like to make skewered dinners with any kind of meats—beef, pork or chicken. If you decide to have a skewered dinner, always remember to cook your meat and vegetables on separate skewers. Meats and veggies cook at different rates, and it is best to keep them separate to ensure each cooks properly.
 
You can use small 5-inch (or larger) bamboo skewers. I cook these skewers in a large non-stick sauté pan because of the amount of honey in the marinade. It will make a mess on your grill and I hate cleaning up stuck sugars on grills. This will make clean-up so much easier.
 
This luscious honey-balsamic chicken recipe makes a great appetizer or a main dish over rice. The Worcestershire adds the taste of salt. If you have soy sauce that will work just as well—just watch the sodium (salt) level. After the chicken is cooked through, lightly baste with a little extra honey to caramelize it a little longer for an extra touch of sweetness.
 
Evidence of the prehistoric use of skewers dates as far back as the Lower Paleolithic, and has been found at a 300,000-year-old site in Schöningen, Germany. A stick with a burnt tip was found to have been used to cook meat over a fire. That said, Iraq lays claim to the kebab among many other Middle Easterners who believe they invented it. The skewered meat dish appears as early as the 9th century in a book from the southern city of Basra called The Book of Misers.
 
Prep time:  10 minutes
Marinade time:  1 to 2 hours
Cook time:  8 to 10 minutes (4 to 5 minutes a side)
Yield:  4 to 6 servings
 
Ingredients
6 chicken thighs; skinless, boneless, trimmed
 
For the marinade
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 teaspoons onion powder
3 tablespoons honey
1/2 teaspoon red pepper flakes
1/2 teaspoon finely ground black pepper
4 tablespoons crushed garlic
1 tablespoon grated ginger
1 tablespoon olive oil
1/2 teaspoon toasted sesame oil (Asian-style)
 
For the topping
Sesame seeds for sprinkling on top
Extra honey for basting
 
Directions

1. Cut the chicken thighs into 1-inch uneven pieces.
2. In a separate bowl, mix the all the marinade ingredients.
3. Pour over the chicken.  
4. Mix completely so that all the chicken pieces are covered. Let chicken marinate for 1 to 2 hours (not overnight).
5. Drain the marinade off the chicken and skewer a few chicken pieces onto each bamboo skewer (see ChefSecret).
6. Heat a non-stick pan on med high until hot.  Lower the heat to med/low and add a few skewers to the pan.
7. Cook thighs on one side for 4-5 minutes or until caramel brown. Turnover and cook second side until caramel brown. You will notice that as the chicken cooks, it first releases some liquid and then the liquid starts to caramelize. It will then coat the chicken. Make sure your heat is not too high when cooking the chicken.
8. Baste the chicken thighs with extra honey if you like and cook for an additional minute or so. Sprinkle sesame seeds and serve. 
9. Keep chicken thighs warm in a 200⁰ F oven while the remaining skewers cook.

ChefSecret:  To prevent the chicken from sticking to the skewers, soak them in water for a couple of hours before cooking. This also prevent skewers from burning if you cook on an open flame barbecue.
Quip of the Day: “Life rule: Vodka mixes well with everything… except decisions.”
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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 #Chicken #BalsamicVinegar #Honey-Balsamic #SkeweredChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? The things you learn about people. Joan and I have been business partners for over 30 years and I never knew she was so “hot” for Orzo--anything with Orzo.
 
When you think of pasta you usually think of it  as a culturally Italian food—it isn’t! It is a close relative to ancient Asian noodles. The more common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. How did the ancient Romans survive without spaghetti? The truth is that noodles predated Marco's trip to China.
 
One might suggest that Pasta al Limone is a classic, simple, comfort pasta dish made with lemon juice, butter and Parmesan cheese. Joan’s recipe gets a fresh look substituting orzo instead of the spaghetti, resulting in a dish that’s somewhere between a risotto and macaroni and cheese. Orzo cooks very quickly so you must be careful not to overcook it. You want to cook it just below al dente so that it doesn’t turn into a big pot of goo.
 
Prep time:  10 minutes
Cook time: 10 minutes
Yield:  4 servings
 
Ingredients
1 lemon (for zest and juice)
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 cup orzo
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 cups water (or chicken stock)
3/4 cup grated Parmesan cheese (about), plus more for serving
2 tablespoons extra-virgin olive oil, for drizzling
 
Directions

1. Using a microplane, grate the lemon zest. Set the zested lemon aside.
2. In a large Dutch oven or saucepan, heat 3 tablespoons of the butter over medium heat until melted and foamy.
3. Add the onion and cook, stirring often, until softened but not yet browned; 5 to 7 minutes.
4. Add the orzo, 2 teaspoons lemon zest, black pepper; toast the mixture, stirring for 2 minutes.
5. Stir in 3 cups of water (or chicken stock) and salt and bring to a simmer over medium heat.
6. Once the water comes to a simmer, reduce the heat to medium-low and cook, stirring occasionally so the orzo doesn’t stick to the bottom of the pot, until most of the water has been absorbed 6 to 8 minutes. There should still be some liquid at the bottom of the pot. Taste the orzo; it should be a silky al dente, not crunchy.
7. Remove the pot from the heat and stir in 2 tablespoons of the butter and the grated Parmesan cheese.
8. Add in the remaining lemon zest and the juice of the zested lemon.
9. Taste and add more salt if needed.
10. You may have to add a few more tablespoons of water until the orzo is very creamy.
11. When serving, drizzle the orzo with a little olive oil, finish with dash of black pepper and top with a little more grated Parmesan cheese.

ChefSecret:  A microplane is a home chef’s essential tool. They are available on Amazon for about $10.
Quip of the Day:  “People will give all kinds of advice on how to live to 100. You may be able to live to be a hundred if you give up all those things that make you want to live to be a hundred.”
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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 #Orzo #Parmesan #Italian #China #MarcoPolo #Microplane #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Chicken Parmesan! Ahhhh, a taste of old Italy, right? Wrong! It’s a taste of Little Italy in New York City.
 
Chicken Parmesan has the potential to achieve that rare dinner feat: Pleasing everyone. I think I know why. The dish, also known in restaurant slang as Chicken Parm, actually originated in the northeast United States from Italian immigrants and became a popular staple in restaurants serving Italian-American cuisine. Upon arriving in America, Italian immigrants began to take advantage of America's affordable meat market, incorporating chicken into parmigiana. In the United States Chicken Parmigiana is served as a main course, with a side of pasta.
 
Because of its simplicity, home versions grew in popularity to a once-a-week status. A recipe was published in the 1953 issue of the New York Herald Tribune that used frozen fried chicken patties or fillets along with other pre-processed foods—Yuk!—to make a version of the dish at home. In 1962 a scratch recipe for Chicken Parmigiana was published in The New York Times.
 
Why is it so popular? This may very well be the most crave-worthy food for adults that kids also love. If you look at it deconstructed, Chicken Parmesan is simply comprised of three fan-favorite foods that kids actually want to eat: chicken tenders, cheese pizza and spaghetti with tomato sauce
 
What do the Italians eat in Italy?  Chicken Pizzaiola in Venice or Melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken. There are other similar dishes in Italy that use meat. Carne Pizzaiola is a dish derived from the Neapolitan tradition that features meat topped with cheese and often cooked with tomatoes, olive oil, garlic, and white wine. Beef is used most often but it can be made with chicken or pork as well. A similar dish using veal is known as Cotoletta alla Bolognese, which excludes tomato sauce but includes melted parmesan cheese and prosciutto. Costolette Parmigiana is another similar veal dish, but in Italy it is generally served without sauce or cheese.
 
My version of Chicken Parmesan is a little different than most in that I don’t want to drown the fried chicken breast in tomato sauce giving the dish a crispier texture.
 
Prep time:  25 minutes
Cook time:  20 minutes
Additional time:  15 minutes
Allow a full hour for best results
Yield:  4 servings
 
Ingredients
4 skinless, boneless chicken breast halves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
2 large eggs + 2 tablespoons of cold water
1 cup seasoned panko or traditional seasoned breadcrumbs, more as needed
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour, more if needed
 
1 cup olive oil for frying
1 cup prepared tomato sauce (I prefer Rao’s Marinara Sauce)
1/4 cup shredded mozzarella
1/4 cup chopped fresh basil
1/2 cup shredded provolone cheese
1/3 cup grated Parmesan cheese
1 tablespoon olive oil
 
Directions

1. Preheat an oven to 450⁰ F.
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) or parchment paper on a cutting board. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. Season the chicken breasts with salt and pepper.
4. Beat eggs and water together in a shallow bowl and set aside.
5. Mix breadcrumbs and 1/2 cup Parmesan cheese together in a separate bowl, set aside.
6. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
7. Dip flour-coated chicken breast in beaten eggs.
8. Transfer breasts to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes to set the crust.
9. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side until crisp and golden. The chicken will finish cooking in the oven.
10. Place chicken in a baking dish and top each breast with about 1/4 cup of tomato sauce.
11. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.
12. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top
13. Drizzle the chicken breasts with 1 tablespoon olive oil.
14. Bake in the preheated oven until cheese is lightly browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165⁰ F.

 
Cook's Note:
Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely. If using fresh mozzarella, cut it into cubes instead of shredding it.
 
ChefSecrets:  Ed’s Top Tips for Making Great Chicken Parmesan

• Pound the boneless chicken breasts out to an even width so they cook evenly, about a half-inch thick.
• Salt and pepper the chicken well. Then you won’t have to bother salting the flour and bread crumbs.
• Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and a real Italian flavor.
• If using fresh mozzarella, cut it into cubes instead of shredding it.
• Most importantly, don't drown the poor breaded and fried chicken breasts in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?

Quip of the Day:  "I try not to, but sometimes I get road rage walking behind stupid people in the supermarket."
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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 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 #ChickenParmesan #Chicken #Parmesan #Italian #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin”? The longer the pandemic continues the more we crave “comfort foods.” This is a recipe that restaurants serve to use up “ends and pieces” or the trimmings of the beef that was cut in-house. Since many restaurants no longer cut their own meat, beef dishes like this have all but disappeared from many menus.
 
When you pressure cook in an Instant Pot the beef tips will be very tender and quite delicious. The braising and pressure cooking create a wonderful, unctuous (in a good way), rich gravy. Personally, I prefer to serve this amazing beef dish over mashed potatoes—that’s what mashed potatoes were invented for. The gravy even makes instant mashed potatoes taste great. But if you prefer, you can also serve them over rice or wide egg noodles.
 
Prep time:  25 minutes
Cook time:  25 minutes
Natural pressure release time:  10 minutes
Yield:  4 servings 
 
Ingredients 
For the dredge seasoning
4 tablespoons all-purpose flour
1 tablespoon corn starch
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1-teaspoon kosher salt
1/2 teaspoon pepper
 
For browning the beef
2 pounds beef filets tips, cut in 2-inch cubes
3 tablespoons olive oil
 
For the gravy
2 tablespoons unsalted butter
1 cup chopped yellow onion
3 tablespoons minced garlic
1/3 cup red wine 
1-1/2 cups beef stock
1-1/2 tablespoons Worcestershire sauce
1 teaspoon thyme
1 bay leaf
 
Directions
To make the dredge seasoning

1. In a gallon sized bag, mix together the seasoning ingredients. Set aside.

To brown the meat

1. Turn on the pot's SAUTÉ setting (high temperature).
2. Cut the meat into 2-inch cubes and put them into the bag with the seasoning mixture. Close and shake the bag to coat the meat with the seasoning.
3. When the pot is hot, add the oil. Then add half of the steak cubes in one layer. Brown both sides, but don't cook through. Remove to a plate.
4. Repeat with the second half of the meat and remove to a plate.

To make the gravy

1. Still on the SAUTÉ setting, add the butter and onion to the pot. Stir and scrape the bottom of the pot, loosening up all of the browned bits.
2. Add the garlic, stir and sauté about 30 seconds.
3. Add the red wine to deglaze the bottom of the pot.
4. Add the beef stock, Worcestershire sauce, bay leaf and thyme. Cook well to blossom the spices.
5. Cancel the SAUTÉ setting.

To cook the beef

1. Add the browned beef cubes back to the pot. Seal the lid and the release the valve.
2. Set to HIGH PRESSURE for 25 MINUTES.
3. When the cook time finishes, let the Instant Pot NATURALLY RELEASE for 10 MINUTES.
4. After ten minutes, release the valve to vent to release the remaining pressure.
5. Stir, taste the gravy and adjust with salt and pepper, if necessary.
6. Serve over mashed potatoes, wide egg noodles or rice.

Chefs Secret:  Not quite thick enough for your taste? Whisk together 3 tablespoons of cornstarch and 3 tablespoons of cold water until dissolved.  Turn on SAUTÉ function again and stir in the amount of cornstarch mixture until thickened to your taste.
 
Quip of the Day: “God, grant me the senility to forget the people I never liked, the good fortune to run into the ones I do, and the eyesight to tell the difference.”
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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 #BeefTips #MashedPotatoes #Beef #BeefFilets #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? More and more nutritionists are suggesting that we eat at least one non-meat meal per week. That may sound scary to some of my carnivorous friends, but vegetarian recipes don’t have to be tasteless or boring.
 
This recipe for easy-to-make Meatless Sloppy Joes brought me right back to my high school days when I looked forward to Sloppy Joe Wednesdays. We used to call it Mystery Meat Sloppy Joes owing to the fact that they were probably made with textured soy protein. In my recipe I still have all the protein you need in the form of lentils and black beans; I don’t suggest using a canned sauce or spice package. I’ve tried to make this recipe a little more health forward than the “good old days.”
 
My recipe is as delicious as it is healthy, even though it’s vegetarian-friendly and the wonderful, tomatoey Sloppy Joe sauce is made from scratch. This Meatless Sloppy Joes recipe offers all the flavors from the recipe that Mrs. Kurtz (cafeteria manager) used to make, minus the meat and preservatives.
 
It shouldn’t be a huge surprise to anyone who uses ingredients like bell pepper, lentils and black beans in place of beef or turkey that these replacements cuts down on fat. And, while you might think the amount of protein would suffer, each serving of these Sloppy Joes provides a whopping 17 grams! Additionally, by using lentils and black beans, these Sloppy Joes will give you a healthy dose of fiber, as well!
 
Even though this is a “from scratch” recipe my super simple stove-top version will be ready to enjoy in about 30 minutes. If you’re not used to cooking without meat, this recipe is a delicious way to try your hand at a meatless meal! Add a little bit of a healthful side by making a batch of air fried French fries or grilled corn on the cob.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  Makes 6 servings
 
Ingredients
For the Sloppy Joe filling
2 tablespoons extra virgin olive oil
3 teaspoons garlic minced
1 cup chopped yellow onion
1 cup chopped bell pepper, red, green or orange
2 cups red lentils cooked (1 cup dried)—follow the directions on package
15 ounce canned black beans drained and rinsed
2 tablespoons chili powder
1 cup chopped green onions finely chopped, tops and bottoms
6 whole wheat hamburger buns, toasted
 
For the Sloppy Joe sauce
15 ounce canned tomato sauce
3/4 cup chili sauce
3 tablespoons maple syrup
2 tablespoons low sodium soy sauce
2 teaspoons smoked sweet paprika
 
Directions
To make the Sloppy Joe filling

1. Heat the olive oil over medium heat in a large pot.
2. Add the garlic, onion and bell pepper. Sauté until softened for about 5 minutes.
3. Add the cooked lentils, black beans and chili powder and sauté for about 1 to 2 minutes.

To make the Sloppy Joe sauce

1. In a separate bowl, combine the Sloppy Joe Sauce ingredients.
2. Add the sauce to the pot and mix well.
3. Reduce the heat to medium-low and simmer, stirring often, for about 15 minutes or until the mixture has thickened.
4. Mix in green onions.
5. Spoon evenly onto toasted buns and serve hot with plenty of napkins or paper towels.

ChefSecret:  Some people have a minor sensitivity to lentils and black beans which might cause some gastrointestinal distress. Eater beware!

Quip of the Day: “The husband asked his wife, why do you keep buying all these house plants? All you do is kill them.  She replied, just to remind you what I’m capable of doing.”
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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 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 #Sandwich #SloppyJoes #Vegetarian #MeatlessSloppyJoes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021