…from the Perspectives’ KitchenHow you doin’? Did you know that if your oven has a convection setting it is as good as an air fryer? So don’t go buying another appliance that you probably don’t have room to store. If you have an older oven that does not have the convection option and you want to fry healthfully then purchase an air fryer on Amazon—some are available for about $100. You can air fry “fried foods” that can be oil free and grease free, yet they will come out perfectly crisp and crunchy. This is possible because of the high volume of air that is generated by your convection oven or air fryer. My Air Fried Eggplant Parmesans are delicious and healthy by themselves eaten right out of the air fryer or, adding a few more calories topped with marinara sauce and mozzarella cheese. Either way you’ll find yourself coming back to this recipe time and time again. Prep time: 15 minutes Cook time: 20 minutes Yield: 4 servings Ingredients 1/2 cup seasoned Italian breadcrumbs 1/4 cup freshly grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried basil 1 teaspoon roasted garlic powder (I prefer Penzey’s) 1/2 teaspoon onion powder 1/4 cup all-purpose flour 2 large beaten eggs 1 medium eggplant, sliced into 1/2-inch thick rounds 1 cup marinara sauce, or more to taste (I prefer Rao’s marinara sauce) 8 slices mozzarella cheese, or as desired Directions
ChefSecret: Let this breading procedure be your wing stop as well. Use the same preparation procedure for air frying chicken wings or tenders. Check the internal temperature of the chicken to make sure it reaches 165⁰ F. Quip of the Day: Q. “What is a huge hen house called? A. An Eggplant! ------------------------------------------- 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, 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 #EggplantParmesan #AirFryer #ConvectionOven #Penzeys #RaosSauce #Eggplant #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory of how this dish got its name. The other theory for its name is because at one point it was made with wine—but that's not as funny! I always love it when there's some sort of controversy regarding the origins of a recipe's name, and this amazing Drunken Noodles dish fits the bill. One theory is that this spicy, sweet and very savory bowl of noodles was invented by drunk people, for drunk people. As someone who has enjoyed the occasional late night bowl of noodles to "soak up the alcohol," this origin story makes a lot of sense. It might be unscientific, but it does seem to help. The other story, which isn't nearly as interesting, theorizes that at one time wine was used in the sauce. I mean, that's barely a story. And if that were the case, why did they stop using wine? So, I'm team drunk customer, although it's most likely to be a combination of the two. The good news is that none of this really matters, since regardless of how "Pad Kee Mao" got its name, it is one of the easiest, and most delicious noodle dishes from China Rose. No matter what size or thickness Asian noodle you're using, simply soak them in hot water until they are very flexible, but not too soft. Do not use boiling water as many recipes suggest. I find that makes them soften too quickly, and they tend to get sticky and starchy, which I don't want to happen until they're in the sauce. Prep time: 15 minutes Cook time: 15 minutes Additional time: 10 minutes Yield: 4 servings: Ingredients A glass of your wine, spirits or bubbly of your choice (for you, not the recipe) 8 ounces dried rice noodles 1/4 cup oyster sauce 1/4 cup soy sauce 1 tablespoon Asian fish sauce 1 tablespoon maple syrup 1 teaspoon granulated sugar 2 tablespoons cold water 2 tablespoons toasted sesame oil 1 cup shallots, thinly sliced 2 tablespoons thinly sliced bird's eye chiles 4 tablespoons minced garlic 1 pound jumbo shrimp (16-20), peeled and deveined—tail on 1 pound Chinese broccoli, sliced, stems and leaves separated 4 thinly sliced green onions 1 cup fresh Thai basil leaves Directions
ChefSecret: Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes. Regular basil will work, but Thai basil is preferred. Quip of the Day: My favorite Chinese food place was closed for the holidays, but there was a sign that said they would wok from home. ------------------------------------------- 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, 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 #RosiesDrunkenNoodles #Shrimp #PadKeeMao #AsianNoodles #JumboShrimp #BirdsEyeChiles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow you doin’? Growing up in my house my mother seldom fried any food. She just didn’t think the prolonged “aroma” of the grease and the waste of oil was worth it. So, we would go out to a restaurant or would order Chicken Delight for delivery or send my dad out to pick-up a box of Pioneer Crunch or a bucket of the Colonel’s best—KFC. The fact of the matter is, I’m not that squeamish about frying food in my kitchen and I do love my fried foods—French fries, fish and chips and definitely fried chicken. It’s not so much the flavor but I love the crunchy texture—flavor is 50% and texture is the other 50%. So, when I find a simple new recipe for crunchy chicken that doesn’t have to be fried, I get all excited. A few weeks ago, I found a recipe in Allrecipes that made me stop and focus on this neat dish. There are few things more thrilling than finding out a secret ingredient that will make your oven-roasted chicken taste more like fried. If you’re like me and want to create a little magic, take a load off because this chicken dish has two special tricks that will make it one the most popular dinner recipes for your family. Abracadabra Encrusted Crunchy Chicken is always incredibly juicy, flavorful, crunchy and picky-kid eater pleasing. It takes just six ingredients to create a little Penn and Teller chicken magic and they are probably in your snack cupboard right now, but just two important secret components are the key to crunchy breading and tender, juicy chicken breasts. The ingredients include mayonnaise and Cheez-It crackers. I’ve talked about using mayo on oven roasted potatoes before, so it should come as no surprise that mayonnaise is more than just a binder for tuna salad. The mayo holds the breading on the chicken without the gummy interface you usually get with a coating of flour. The remainder of my secret ingredients are the chicken breasts, of course, which are coated in a thin layer of mayo dredged in breading mixture, which is a combination of Cheez-It crackers, canned French-fried onions, Italian breadcrumbs and toasted sesame seeds. The mayo not only helps hold the breading in place, so you won’t lose it on the sheet pan in the oven, but it also keeps the chicken moist and tender. The Cheez–It crackers, French-fried onions, and Italian breadcrumbs together pack a flavorful punch and will create a crunchy breading when baked, not fried. Together, the breading creates a unique flavor that everyone will love. Prep time: 25 minutes Cook time: 35 minutes Yield: 4-8 servings Ingredients 2 cups crushed cheese flavored crackers (I prefer Cheez-It) 1 cup crushed canned French-fried onions 1/2 cup seasoned Italian breadcrumbs 1 tablespoon toasted sesame seeds 1 teaspoon kosher salt 1/2 teaspoon freshly- ground black pepper to taste 4 skinless, boneless chicken breast halves, cut in half 4 tablespoons mayonnaise Directions
ChefSecret: If you prefer dark meat use 8 boneless skin-on thighs. Quip of the Day: Q: What do chicken families do on the weekends? A: They have peck-nics! Have you ever wondered what the big 11-spice secret is to making KFC fried chicken? It is a combination of salt, thyme, basil, oregano, celery salt, ground black pepper, dried mustard, garlic salt, paprika powder, ground ginger and white pepper. ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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 and/or American Red Cross. #ChristmasRecipes #Entrees #CrunchyChicken #OvenFriedChicken #Cheez-It #Mayonnaise #Chicken #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? One of the best comfort foods is Lasagna—and you don’t have to be Italian to be well-comforted. Many home cooks have their own secret family recipes and there are countless ways to make this classic comfort food. If you want to serve lasagna using my recipe, it may become your new family heritage lasagna. My recipe for the "Best" Lasagna utilizes a method I have used for years because it makes the creamiest lasagna you’ve ever tasted. I take the typical ingredient—ricotta cheese—and turn it into a secret sauce that elevates the whole experience. My recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy béchamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the acidic meat sauce." Of course, we're used to seeing ricotta cheese in lasagna, but it’s usually dropped in clumps on each layer. My Ricotta Béchamel Sauce gets perfect coverage for extra decadent results. Making my secret sauce for this creamy comfort food is simple. It starts out like a traditional béchamel—make a roux by melting butter in a saucepan over medium heat. Whisk in the flour and cook for a few minutes, making sure to continue whisking so nothing sticks or burns. Slowly pour in the milk and bring the mixture to a boil. Reduce your heat to low and simmer, stirring occasionally, for about 15 minutes. Once you season, remove the sauce from the heat and whisk in the ricotta cheese until smooth. Let it stand for 10 minutes before using it to build your lasagna. You can also make it a day before, as béchamel can easily be held in the refrigerator for a day. My recipe calls for a flavorful meat sauce with fresh herbs, ricotta béchamel, al dente noodles and mozzarella and Parmesan cheeses. You will discover that your first bite was extra creamy and delicious. You will experience a velvety touch on the tongue from the bechamel sauce balanced with big, bright flavor from the red meat. The firm chew from the noodles and meat round it all out, along with the signature flavor and texture from the melted mozzarella. I don’t want to brag, but I think you will find this is, hands down, the best lasagna recipe ever! The béchamel sauce makes it that much more special. The homemade sauce is well-balanced. It does take some extra time, but it is so worth it! Prep time: 25 minutes Cook time: 1 hour 50 minutes Cool time: 15 minutes Additional time: 15 mins Total time: 2 hrs 30 mins Ingredients For the basic meat sauce 1 pound ground sirloin (80/20) 1/2 pound spicy ground Italian sausage 2 teaspoons olive oil 1 cup finely chopped yellow onion 1-1/2 teaspoons kosher salt 4 tablespoons finely chopped garlic 4 cups canned crushed tomatoes 1/4 cup cheap red cooking wine 3 tablespoons tomato paste 1 teaspoon honey 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 1/4 cup chopped fresh basil, plus more for garnish 2 tablespoons chopped fresh flat-leaf or Italian parsley For the ricotta bechamel 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1-2/3 cups whole milk 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 teaspoon freshly grated nutmeg 1 cup whole milk ricotta cheese For the construction of the lasagna cooking spray 1 (16 ounce) package lasagna noodles 4 cups shredded mozzarella cheese 3/4 cup grated Parmesan cheese Directions To prepare the meat sauce
ChefSecret: This lasagna freezes well. I like to make a large baking dish and cut it into 12 cuts and then wrap and freeze. It will keep well for 90 days. The meat sauce can be stored in the refrigerator for up to 3 days and the bechamel sauce can be stored in the refrigerator for 2 days. Quip of the Day: Why did the lasagna go to therapy? It had too many layers to peel back! ------------------------------------------- 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, 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. #ChristmasRecipes #Lasagna #BechamelSauce #Ricotta #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? Every year at this time I think about Christmases past. No, I am not trying to conjure up scenes from A Christmas Carol. I’ve just had so many wonderful holiday experiences in the past that I have a wealth of stories and recipes to share. Wonderful, Wonderful Copenhagen at Christmas time is like something out of a Hans Christian Andersen story and it’s easy to fall in love with the sights, sounds and yes, smells (or aromas) of the city. It is all decked out with fluffy snow, Christmas lights and decorations, plus feasts of Danish food. No one visiting Copenhagen this time of year will be disappointed. There is nothing like it except a visit to Solvang, California—a Danish community located mid-state California. It has many of the attributes described above minus the snow. I like to visit one of the authentic Danish restaurants which features Christmas favorites, Danish-style meatballs, roasted ham and Tilsit cheese sandwich platters loaded with a variety of different types of Danish sausages (my favorite, Danish Brats). The plates are shared with Danish sides—red cabbage, sauerkraut and mashed potatoes covered in a dark rich gravy. I loved how the bite of the red cabbage and the saltiness of sauerkraut work together and are complemented by whipped potatoes which are always delicious. Frikadeller is a flat-bottomed meatball considered the national dish of Denmark. My Frikadeller recipe comes straight from Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted. Double the batch so you can make enough Frikadeller for next day’s sliced open-faced sandwiches on toast with dabs of homemade mayonnaise. Prep time: 20 minutes Chill time: Time: 15 to 30 minutes Cook time: 30 minutes Serves: 4-6 Ingredients 1/2 pound ground veal 1/2 pound ground pork 1/4 cup milk, or as needed 1/4 cup finely grated onion 1 large egg 1/4 cup unseasoned breadcrumbs 1/4 cup all-purpose flour 1/4 cup cold soda water salt and pepper to taste 1/4 cup olive oil Directions
ChefSecret: A Danish meal won’t be complete without a plate or basket of freshly made abelskievers (a little like a Danish donut hole) covered in powder or cinnamon sugar. Quip of the Day: Last year I had to throw out all my Danish currency... I didn’t want to spread Kronervirus.” 😊 ------------------------------------------- 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, 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. #ChristmasRecipes #Christmas #Frikadeller #Denmark #DanishMeatballs #Copenhagen HansChristianAndersen #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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