How you doin’? Sometimes an Instant Pot is the right decision and other times your Slow Cooker is the way to go. This Bunkhouse Beefy Pot Roast recipe is one of those perfect fall/winter recipes… a great idea for any night of the week, and so easy in your One-Pot Slow Cooker.
 
The secret to this recipe is to incorporate a little Hidden Valley Original Ranch Seasoning Mix for extra delicious flavor in every bite.
 
Pot roast is an all-American beef dish made by slow cooking a cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. While the toughness of their fibers makes such cuts of meat unsuitable for oven roasting, slow cooking tenderizes them, while the beef imparts some of its flavor to the water or wine.
 
Prep time:  10 minutes
Cook time:  8 hours
Yield:  8 servings
 
Ingredients 
4 pounds beef roast
3/4 cup beef broth
1/4 cup cheap red wine
1-1/2 pounds new potatoes cut in halves
4 large carrots, peeled and cut into 1-inch chunks
1 seasoning packet or 3 tablespoons Hidden Valley Original Ranch Seasoning,
 
Directions (that couldn’t be easier)

1. Place the beef roast in the bowl of a slow cooker. Sprinkle the ranch seasoning mix over the roast and rub it in well.
2. Pour the beef broth and wine around the roast.
3. Set the slow cooker/crockpot to LOW and cook for 6 HOURS.
4. Add the potatoes and carrots and cook for another 2 HOURS.
5. Slice and serve hot with potatoes and carrots.

ChefSecret:  You can use any spice mixture to add flavor. Make it a south of the border flavor, barbecue or even Asian in profile.

Quip of the Day:  Three workers were having lunch on a bridge. They were each discussing what they had for lunch.
 
Sam had a ham and cheese sandwich: “Man if my wife packs ham and cheese one more time this week I am jumping off this bridge.
 
Tony had roast beef: “Me too man, I’m sick of roast beef. If I get this one more time this month I’m jumping off.”
 
Carl had meatballs. “Cripes, I’m sick of meatballs. If I get this one more time I’m jumping too.”
 
The next day the workers were eating lunch again. Sam unpacks his and is happy to see a tuna sandwich. Tony also is excited to see a turkey sandwich. Carl unpacks a meatball sub, cries in dismay, and leaps from the bridge to his death.
 
“Oh my god!!!” yells Sam. “What the hell was Carl thinking?” “I don’t know, he packs his own lunch!”
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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.

#Entree #PotRoast #SlowCooker #CrockPot #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Allow your tastebuds to travel back to the fantasy of the Arabian Nights. Kabsa is a much-loved Saudi dish that combines a bold contrast of Mediterranean flavors: it’s bright with sumac and lemon and yet full of earthy, warming spices like cumin, cinnamon and allspice. It’s also one of those showstopping platters that, with just a little forethought, you can make on an average weeknight. It’s one of the best and easiest sheet-pan dinners.
 
I like to start the Kabsa chicken in the marinade in the morning. This is an easy approach because it’s just lemon juice, olive oil, garlic cloves, and the spices — no chopping or fussing. And that gives the chicken plenty of time to soak up all that flavor.
 
About 40 minutes before dinner, you can toss it in the oven and then use the roasting time to prep all the garnishes and pour a glass of wine.

The Kabsa comes out of the oven a burnished  deep mahogany brown, very crispy, and so unbelievably juicy. The thing to do is to serve it on a platter of warm bread, lentils or rice so they sop up all that juicy goodness. If your family and friends are like mine, they’ll pull off chunks of bread just as I did with one of the princes in Dammam, KSA and fold them around the deeply aromatic chicken, crunchy toasted pine nuts and pungent red onion creating the perfect bite.

Prep time:  10 minutes
Marinade time: 1 hour or up to overnight
Cook time:  40 minutes
Yield:  4-6 servings

Ingredients 
2 pounds bone-in, skin-on whole chicken legs (leg and thigh)
1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
2 tablespoons crushed garlic cloves
1-1/2 tablespoons sumac
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1-1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 red onion, halved and thinly sliced
4 cups cooked rice
4 pieces naan or crusty bread, warmed
2 tablespoons toasted pine nuts
2 tablespoons freshly chopped parsley for garnish
6 grilled lemon wedges, for serving
 
Directions

1. Using a chef’s knife, score the tops of the chicken legs diagonally, about 1” apart. This allows the meat to contract during cooking to stay crispy and juicy.
2. In a large bowl, whisk together lemon juice, olive oil, garlic, sumac, cumin, allspice, cinnamon, salt, and black pepper.
3. Add in the chicken pieces and mix until the chicken is well coated.
4. Add in the red onions, cover with plastic wrap, and marinate in the refrigerator for 1 hour or up to overnight.
5. Pull the chicken from the refrigerator, preheat the oven to 400⁰ F and line a sheet pan with parchment paper.
6. Transfer the chicken pieces and onions to the sheet pan. Roast for 40 minutes or until the chicken is dark brown, the juices run clear, and the internal temperature reads 170⁰ F on an instant-read thermometer.
7. Spread the cooked rice on the serving platter, and place chicken pieces and onions on top.
8. Add warm naan around the sides of the platter and garnish with the pine nuts and parsley.
9. Serve hot with grilled lemon wedges.
10. Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

ChefSecret:  I like to grill the lemon wedge garnish when I have the time; it improves the look of the plate and the flavor of the lemon. You can also serve Kabsa atop a bed of cooked rice. 

Quip of the Day:  What day of the week do chickens hate most? – Fry-day! 
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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.

​#Entree #ChickenKabsa #RoastChicken #MedFlavors #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? The lowly lentil is a legume that has been sustaining man and woman for thousands of years. Although they are relatively inexpensive, lentils are very nutritious, filling and more importantly, arguably the most flavorful of all the legumes.
​
Lentils grow in pods that contain either one or two lentil seeds. Sometimes smaller than the tip of a pencil eraser, lentils can be round, oval or heart-shaped disks. Known as dal or dahl in India, lentils are dried after harvesting and may be sold whole or split into halves, with the brown and green varieties being the best at retaining their shape after cooking. When halved, dried lentils resemble their split pea cousins.
 
Lentils originated in the Near East or Mediterranean areas and have been a source of sustenance since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops. Lentil artifacts have been found on archeological digs on the banks of the Euphrates River dating back to 8,000 B.C. and there is evidence of the Egyptians, Romans and Hebrews eating this legume. Lentils are also mentioned several times in the Bible; one example is in the book of Genesis and the story of a hungry Esau, who gave up his birthright for a bowl of crimson lentils and a loaf of bread.
 
Lentils have been a necessity for people struggling with food insecurity or a delicacy for members of the upper class. While those Catholics who could not afford fish during the season of Lent substituted lentils, lentils graced the tables of peasants and kings alike as a tasty and plentiful source of protein. In Greece, this legume was favored by low-income communities while in Egypt it was fed to royalty. Go figure.

Today, there are hundreds of varieties of lentils, with as many as 50 or more cultivated for food. They come in a variety of colors, with red, brown, and green being the most popular. Lentils have an earthy, nutty flavor, and some varieties lend a slight peppery touch to the palate.
 
Even though it is still quite hot in many areas, this special after Labor Day soup is perfect  for the upcoming fall season and is a particular favorite of Joan’s. Using an Instant Pot, this delightful soup can be on your table in about 30 minutes.
 
Prep time:  5 minutes
Cook time:  27 minutes
Total time:  32 minutes
Yield:  6 servings
 
Ingredients
2 tablespoons olive oil
1 cup diced Vidalia onions (sweet onion)
1 cup diced purple onions
1 cup diced carrots
2 cups diced celery
1 teaspoon kosher salt
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1-1/2 cups green lentils rinsed and picked over for rocks (or red color for a little excitement if you prefer)
32 ounces beef broth (or use vegetable broth for vegetarian version)
2 cups water
1 teaspoon cumin powder
1/4 teaspoon chili powder
1 teaspoon red pepper flakes
1 teaspoon ground thyme
2 bay leaves
2 tablespoons tomato paste
 
Directions

1. Turn your Instant Pot on to SAUTÉ.
2. Add 2 tablespoons olive oil.
3. Add onions and sauté for 4 minutes until just translucent.
4. Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes longer.
5. Add lentils, broth, water, cumin, chili powder, red pepper flakes, thyme, bay leaves and tomato paste.
6. Seal the Instant Pot, make sure the venting knob is sealed and push the pressure cook button to HIGH and set for 20 MINUTES.
7. Once the Instant Pot beeps let it release the pressure naturally. It takes about 5 minutes to release all the steam.
8. Ladle soup into warmed bowls to serve.

 
ChefSecrets:

• Any color of lentils will work but I like green lentils best in this soup.
• Use the 2 different onions as specified—purple and yellow or sweet Vidalia as it gives it a robust flavor.
• When you press the sauté button, let it heat up until the display says HOT before adding oil and let that heat up for another minute.
• You can make this vegetarian or vegan if you prefer, just leave out the broth and substitute it with either veggie broth or water.
• As the Instant Pot comes to pressure, allow for an additional 10-15 minutes. It really depends on how full the instant pot is.
• Always protect yourself from the steam by donning an oven mitt when either doing a quick release or opening the lid.

Quip of the Day:  Q. How do you address an audience full of dried seeds? A. "Ladies and lentil-men...."
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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.

#Soup #Entree #InstantPotRecipe #InstantPotLentilSoup #Lentils #VidaliaOnions #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Julia Child was one of our favorite guests on The Food Show. She could always put a smile on our faces. She loved Joan and had missed her on a couple of segments when Joan was traveling though you’d never know as we used the magic of editing to loop in Joan’s voice before a show aired. Julia loved food and she deeply respected people who made a career in the food industry—that was one of the reasons we could always book Julia when she was in Los Angeles.  
 
Even in her later years she had a wild effervescent passion for food. And she was a fan of cooking with eggs—from the simple fried egg for breakfast or a finely finished éclair filled with egg custard. But most of all she loved soufflés.  In Julia’s own words, “The soufflé is undoubtedly the egg at its most magnificent, the egg in all its puffing power. How impressive is the chocolate or cheese soufflé, its head rising dramatically out of its dish, and swaying ever so slightly as it is borne to the table.”

With this recipe I give you the gift of the perfect soufflés—just like Julia may have made. It’s really quite easy—if you can read and follow instructions this is a wonderful foolproof recipe that will impress your family and friends. Before taking this on for an important dinner party, practice making one of these a couple of days before your party. 
 
Prep time:  15 minutes
Bake time:  20 minutes
Yield:  2 servings
 
Ingredients 
3 tablespoons unsalted butter
2 tablespoons grated Parmesan
2 teaspoons all-purpose flour
1/2 cup whole milk
1/2 cup grated Gruyère or Cheddar cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
2 egg large eggs, separated
1/4 teaspoon kosher salt
 
Directions

1. Heat an oven to 375°F.
2. Grease two 8-ounce ramekins with 1 tablespoon of butter.
3. Coat the inside of the ramekins with the Parmesan cheese; tap out the excess cheese and set aside.
4. In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 1 minute.
5. Whisk in the milk and cook, stirring constantly, until the sauce boils, about 1 minute.
6. Remove from heat and stir in the cheese until melted.
7. Mix in the cayenne and nutmeg.
8. After the mix cools a bit so as not to scramble the eggs, whisk in the yolks one at a time and set aside.
9. In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form.
10. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites.
11. Spoon into the ramekins.
12. Bake until puffed and browned on the top about 20 minutes
13. Serve immediately.

ChefSecret:  You can make one large 16-ounce soufflé by using a larger ramekin and baking it 40 minutes. The soufflé should be well puffed and lightly golden brown on the top before taking it out.  If you like your cheese soufflé with a bit of a bite (and I do), add 2 teaspoons of bleu cheese when mixing in your ingredients. 

Quip of the Day: “Reading can seriously damage your ignorance!”
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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.

#Entree #CheeseSouffle #Souffle #JuliaChild #Eggs #Cheese #Lunch #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It isn’t too often that I find a recipe on someone else’s blog that I feel I have to make immediately. That was the case with this recipe that I sourced from the National Peanut Board (NPB) LinkedIn site.
 
As many of you know, we have worked with the NPB for years and they always have great recipes that are home meal maker easy—we have created many of them.
 
Peanuts have so much going for them—they’re healthy, they’re versatile and they taste great in all their forms—from nut butters to roasted in the shell to dips and salsas and even salad dressing like the one included in this recipe. And oh, by the way, my favorite Butterfinger bars and Chocolate peanut butter cups are included in my personal favorites. It seems the peanut possibilities are endless.

The Peanut Butter Lime Dressing included in this recipe can be used “as is” or as a dressing on other salad styles or as a satay-style sauce for chicken wings, skewered pork or beef strips.  Make a little extra and keep it in the frig.
 
Prep time:  45 minutes
Cook time  15 minutes
Chill time:  30 minutes
Yield:  6 to 8 servings
 
Ingredients 
For the Peanut Butter Lime Dressing
1/2 cup smooth, natural peanut butter
2 tablespoons minced garlic
1 tablespoon fresh minced ginger
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1 teaspoon honey or to taste
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons ice water, plus extra
 
For the Charred Corn Slaw
3 ears of corn, husks and silks removed
1 small head green cabbage (about 2 ½ pounds), cored and finely shredded
1 large carrot, peeled into ribbons
1 red bell pepper, cored and finely sliced
4 finely sliced green onions
1/4 cup finely sliced fresh mint leaves
1/3 cup roughly chopped roasted and salted peanuts
 
Directions 
To make the Peanut Butter Lime Dressing

1. In the bowl of a food processor fitted with a sharp “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, honey, cumin, salt and pepper. Pulse the food processor a couple of times to combine.
2. With the motor running, pour the ice water in through the feed tube. The dressing should pale in color, resulting in a slightly fluid, but still creamy texture.
3. Add more water by the teaspoon, if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust to taste. Set it aside.

To make the Charred Corn Slaw

1. Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top.
2. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place it on a paper towel lined plate.
3. Preheat the grill to high. Place the drained corn directly on the grates and grill, rotating the cobs until char marks appear on all sides, about 6-7 minutes.
4. Remove the corn from the grill and place it back on the plate, allowing it to cool a bit.

To assemble the slaw

1. In a large bowl, combine the shredded cabbage, carrot ribbons, red bell pepper, green onions and mint.
2. Carefully cut the charred corn kernels off the cobs and add them to the large bowl as well.
3. Pour the Peanut Butter Lime Dressing over the vegetables.
4. Add pinches of salt and pepper and lightly toss to combine the charred corn slaw.
5. Garnish the top of the slaw with the chopped roasted peanuts, green onions and mint.

ChefSecret:  You could prepare all of the ingredients up to 2 days in advance. Cut everything except for the mint, place it all in your serving bowl and cover the top. Place the dressing, mint, and chopped peanuts in separate containers. Then, just thoroughly toss everything with a good pinch of salt and pepper at your destination! If you don’t have a grill, you can char the corn in a grill pan or a cast iron skillet. My grill grates are well-seasoned cast iron, so I didn’t need to apply any oil to the corn before grilling. If you have regular steel grates, you may have to give them a spritz of oil.

Quip of the Day:  The mama corn wasn’t worried about her chubby son. “He’s not fat,” she said, “he’s just a little husky.”
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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.

#Salad #Entree#CharredCornSlaw #PeanutButterLimeDressing #Peanuts #PeanutButter #NPB #NationalPeanutBoard #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024