How you doin’? The sun is shining—the sun is always shining in Southern California and I am craving bright fresh flavors, like cilantro and lime. That could be a craving for margaritas, but actually, I was really thinking of making chicken with those kinds of flavors. This easy Margarita Green Chicken is fast and very flavorful.
 
In this one-skillet recipe I use boneless thighs, because they are flavorful, tender and juicy. Just combine cooked chicken with green sauce and lots of fresh chopped cilantro. Serve over steamed white rice with steamed tortillas or fried tortilla chips, if desired.
 
Prep time:  10 minutes
Cook time:  20 minutes
Yield:  4 servings
Calories: w/o rice or chips 180 calories
 
Ingredients 
1 tablespoon vegetable oil
1/4 cup sliced onion
1 cup chopped fresh cilantro leaves (stems removed), plus more for garnish
1 (10-ounce) can green chile enchilada sauce (I prefer Las Palmas brand)
Salt and pepper (to taste)
2 cups cooked, cubed, sliced or shredded chicken meat
1/2 cup chicken broth
2 tablespoons white tequila
2 tablespoons freshly squeezed lime juice
1 lime cut in eighths for garnish
 
Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and sauté until soft, then stir in cilantro. Add green chile sauce.
3. Season with salt and pepper to taste.
4. Reduce heat to low and simmer for 3 to 5 minutes.
5. Add cooked chicken, chicken broth and tequila, mix all together and heat through (do not over-stir the chicken or it will break up).
6. Add the lime juice
7. Serve hot with lime wedges and a few fresh cilantro leaves

ChefSecret:  I prefer to use sous vide chicken thighs or leftover roasted chicken in this dish.

Quip of the Day: “I had a pet chicken who dreamed of a world where chickens can cross the world without their motives being questioned.”
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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 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. 

#Entrees #Dinner #Chicken #GreenEnchiladaSauce #HealthyRecipes #LasPalmas #Tequila #MargaritaGreenChicken #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I took stock of my published recipes this morning and discovered that I have yet to include off some of the easiest and most  delicious fish and seafood recipes. Many home meal providers are somewhat apprehensive about cooking fish. This is one of my very favorite seafood dishes… it’s easy, delicious and won’t leave an unpleasant aroma in the kitchen/house.
 
In Fanny’s Fish Market, one of my restaurants, Miso-Glazed Black Cod was one of the most requested menu items. Even people who don’t usually eat fish, can’t resist the taste and texture. It just takes a few minutes to make the sauce, and after a little application of the sauce and a short wait, you’ll be broiling up dinner. Serve atop a small mound of jasmine rice or a wafer thin sautéed fennel slices and a side of grilled asparagus.
 
Prep time:  10 minutes
Cook time:  15 minutes
Additional time:  15 minutes​
Yield:  2 servings
 
Ingredients 
1 tablespoon toasted sesame oil (for the pan)
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
3 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets
 
Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high.
2. Line a rimmed baking sheet with aluminum foil and lightly oil the foil with toasted sesame oil.
3. Whisk the miso paste, water, mirin, sake and brown sugar together in a small skillet over medium heat until the mixture simmers and thickens slightly, about 1 to 3 minutes.
4. Remove sauce from heat and cool completely.
5. Place the cod fillets on the prepared baking sheet.
6. Brush the fillets on both sides with miso mixture.
7. Let the fillets rest at room temperature to quickly marinate for about 15 to 20 minutes.
8. Broil the fillets under the preheated broiler for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until the fish flaky, about 5 minutes more.
   
9. Using a needle-nose pliers, remove any small pin bones.

ChefSecret:  You don’t have to cook both sides of the fish. Just let the heat penetrate from the top. This makes for a nicely textured caramelized top and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Quip of the Day: “Some go to church and think about fishing, others go fishing and think about God.”
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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 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.

#Entrees #Dinner #BlackCod #MisoGlazedBlackCod #JapaneseFish #Fish #Mirin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ukraine has been in the news lately, and I thought Ukraine might be of interest to our readers because of its importance to agriculture and food in general.
 
Ukraine is the second-largest country in Eastern Europe, after Russia, which it borders to the east and northeast. Ukraine also shares borders with Belarus to the north; Poland, Slovakia, and Hungary to the west; Romania and Moldova to the south; and has a coastline along the Sea of Azov and the Black Sea.
 
Ukraine is often referred to as the “breadbasket of Europe” because of how much the Ukrainian people value wheat and grain, a staple in Ukrainian cuisine due to their historical relationship with it.
 
Most original Ukrainian dishes are popular in Russia and other Eastern European countries (with some changes in ingredients from country-to-county). Many of these Ukrainian foods are even enjoyed in English-speaking countries, as well.
 
Traditional Ukrainian dishes are derived from ancient peasant meals that made use of plentiful grain resources such as rye, as well as essential vegetables such as potatoes, cabbages, mushrooms, and beetroot. The cuisine is also heavily influenced by the rich dark fertile soil in which many ingredients are grown. Because of the changes to borders, many of these dishes incorporate both Slavic and Eastern European influences as a result of years of foreign occupation, enslavement and jurisdiction.
 
Ukrainian Holubtsi, or stuffed cabbage leaves, are the perfect warm comfort food for a chilly day. Traditional stuffed cabbage mixes pork and beef with barberries, giving the dish a complex sour note. If barberries are hard to find, you can substitute cranberries, currants or raisins soaked in lemon juice.
 
Prep time:  30 minutes
Cook time:  1 hour 20 minutes
Yield:  4 servings
Calories:  321 kcal
 
Ingredients 
12 to 14 large savoy cabbage leaves (from 1 large Savoy cabbage; use the inner smaller leaves for coleslaw)
2 tablespoons olive oil
1 cup finely diced yellow onion, divided
3/4 cup peeled and finely grated carrot
1 tablespoon tomato paste
1 teaspoon granulated sugar
1 can chopped tomatoes (14-1/2-ounce can, undrained)
1-2/3 cups water
2 bay leaves
1-1/4 teaspoons kosher salt, plus more to taste
8 ounces ground beef
8 ounces ground pork
1/4 cup barberries (optional)
1/4 cup parboiled white long-grain rice (cooked for only about 5 minutes)
1/4 cup chopped fresh dill
Sour cream, for topping
Sliced grilled sourdough bread, for serving
 
Directions

1. Prepare an ice water bath in a large kettle or mixing bowl.
2. Bring a large pot of salted water to a boil.
3. Working in batches, blanch the cabbage leaves until bright green and pliable, 1-1/2 to 2 minutes per leaf.
4. Immediately shock the leaves in the ice bath, then transfer to a paper towel-lined baking sheet to drain.
5. In a large heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat.
6. Add half of the onion and all the grated carrot and cook until soft, about 5 to 7 minutes.
7. Add the tomato paste and sugar, and cook until lightly caramelized, about 1 to 2 minutes. Add the chopped tomatoes, water and bay leaves and cook until reduced by half, about 15 to 20 minutes.
8. Remove from the heat and season with salt to taste and set aside.
9. In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Do not over mix or the meat will become too dense.
10. Working with 1 cabbage leaf at time with the stem end facing toward you, place 2 heaping tablespoons of the filling into the center of each leaf. Fold the sides of cabbage over the filling, then roll up. Arrange the rolls, seam-side down, in the pot with the tomato mixture to form one even layer.
11. Bring the pot to a simmer over medium-high heat. Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, about 35 to 45 minutes. When you're cooking, snuggle the rolls next to each other so they don't unravel.
12. Carefully plate up the stuffed cabbage rolls and garnish with the chopped dill, a dollop of sour cream and grilled sourdough bread.

ChefSecret:  European barberries have a tart flavor, like cranberries, while barberries from North America are sweeter. Barberries contain several beneficial compounds, most notably berberine, which acts as an antioxidant and may help to manage conditions like diabetes, fight dental infections, and treat acne. Barberries can be purchased at Whole Foods or Amazon online.

Quip of the Day: “A Ukrainian proverb: A stupid Russian gives straw to his dog and bones to his horse.”
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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 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.

#Entrees #Lunch #Dinner #Ukraine #Holubtsi #CabbageRolls #SavoyCabbage #Beef #Pork #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Are you concerned that you and your family are eating enough vegetables to meet the minimum daily requirements (5-A-Day)? Even if you’re not a vegetarian it is important to try to eat all the veggies you can as often as possible—every day is best. There is great healing power in vegetables.
 
A good quick way to meet these requirements is to make soups. Make a big pot of soup at least once a week. It’s easy to make; is a great hearty lunch or a lovely light dinner.
 
Let’s face it, it’s easier to stay slim when you are younger, but cross 30 and things just start to change. Prioritize your well-being this winter by eating soup and following the recommendations below to keep young, healthy and active. Set the intention to head toward one goal. Just one. Need some inspiration to get you going? We’ve got you covered.
 
Make your workout routine stick once and for all.
Many people set New Year’s resolutions to get fit or work out more. But for some, it’s easier said than done! Learn how you can get motivated and make more time for workouts. Plus, discover tips to help make it a routine, getting you closer to the results you’re after.
 
Crunched for time? Sneak in a workout.
Between meetings, before dinner and at home find slivers of time to squeeze in body movement. Whether you take the stairs or go for a walk, it counts. Jump rope for a few minutes or try low-impact yoga or stretching. Like to dance? Move your hips and feet to the music’s beat. Explore some of the newer, exciting exercise products.
 
Recharge your brain with a crossword puzzle.
One thing that crosswords, other puzzles and solitaire have in common is that they give your brain a workout. It feels good to make connections that may help strengthen the brain.
 
Warm up over a bowl of hot soup.
Add a little spice and veggies to your life with my Chunky Vegetable Soup. Serve it hot with a little salsa and a squeeze of lime.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield: 4 servings
 
Ingredients 
3 tablespoons olive oil
4 tablespoons garlic (finely chopped)
1/2 teaspoon dried thyme
1 cup yellow onion (finely chopped)
28 ounce can of crushed tomatoes
3 medium carrots (roughly chopped)
2 stalks celery (roughly chopped)
2 turnips (roughly chopped)
1/4 head cabbage (roughly chopped)
7 cups low sodium vegetable broth
1 teaspoon of a dried herbs, i.e., basil, oregano and/or parsley
salt and pepper (to taste)
 
Directions

1. In a large pot over high heat, add the oil, garlic, dried thyme, and onions. Cook for 4-6 minutes until onions soften and become clear.
2. Add the crushed tomatoes and stir.
3. Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs.
4. Cover and lower the heat to a simmer. Cook for 25 minutes or until vegetables are cooked through.
5. Check on your soup and stir it every so often to make sure the veggies aren’t burning at the bottom of the pot.
6. Season with salt and pepper to taste and serve.

ChefSecret:  Feel free to add your favorite veggies... broccoli, cauliflower, peas, peppers... whatever makes you happy.  This soup recipe is designed to be vegan, but you can add roasted and pulled chicken or meatballs to change the profile of the nutritionals.

Quip of the Day: “A hearty soup is just a way of screwing you out of a real meal.” -- Mark Twain. 
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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 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.

#Entrees #Soup #VegetableSoup #Vegetarian #Carrots #Turnips #Celery #Tomatoes #Cabbage #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Writing and testing new recipes several times a week is a monumental task. I’m not complaining, but I am always grateful when people send in some of their recipes that they would like memorialized on the Perspectives’ Survival Guide website. Here is one of those recipes—Beet, Blood Orange & Fennel Salad—that was sent to us from the fine people at Gelson’s Markets in California.
 
This salad is the harbinger of healthful eating. It’s dressed in a tart citrus vinaigrette with touches of fresh mint. It is a great companion for earthy sweet beets and Spanish-style blood oranges. We’ve topped the beets with slices of blood orange, onions, roasted fennel and chèvre (goat cheese)—so every forkful of salad is a delightful mix of sweet, tart, crunchy and creamy.
 
Between the golden beets, the blood orange, and the bright green mint, this is a gorgeous salad, and ideally, it should be enjoyed with family as a side or entrée salad. As light and refreshing as it is, the beets give it a certain earthy flavor with hearty versatility. Try pairing this salad with a grilled salmon fillet or slices of rotisserie chicken.
 
Prep time:  45 minutes
Cook time:   1 hour
Cool time:  45 minutes
Yield:  4 servings
 
Ingredients
2 medium golden beets
1 bulb fennel, quartered and sliced ½-inch strips, fronds reserved
1 tablespoon olive oil
2 blood oranges, peeled and sliced 1/4-inch thick
1/2 cup red onion, sliced very thin
2 ounces chèvre
1 tablespoon shredded fresh mint
Flakey sea salt and freshly ground black pepper, to taste
 
Directions

1. Preheat an oven to 375⁰ F.
2. Rinse the beets in water, season with a pinch of flakey salt, wrap them up tightly in aluminum foil, and place them on a foil-lined sheet pan.
3. Toss the fennel strips in olive oil, season with salt and pepper and place them uncovered alongside the beets.
4. Roast the vegetables for one hour, or until the beets are fork tender and the fennel is golden brown in spots.
5. Allow the beets to cool, and then peel and slice them 1/4-inch thick.
6. On a serving platter, layer the beets and oranges randomly and season them with a pinch of salt.
7. Sprinkle the sliced fennel and red onion over the beets and oranges.
8. Add the mint and crumbled chèvre, garnish with fennel fronds, and drizzle with blood orange vinaigrette.
9. Serve immediately.

 
Blood Orange Vinaigrette
Ingredients 
2 tablespoons minced shallot
1 tablespoon lemon juice
2 tablespoons blood orange juice
1 tablespoon champagne vinegar (rice vinegar also works)
1/4 cup olive oil
1/2 tablespoon chopped mint
Freshly ground black pepper, to taste
Sea salt, to taste
 
Directions

1. In a medium bowl, combine the shallot, lemon and blood orange juice and vinegar.
2. Add the olive oil in a slow stream, whisking vigorously.
3. Add the mint, season with salt and pepper, and gently whisk to combine.
4. Vinaigrette will keep in the refrigerator for up to 2 weeks.

ChefSecret:  This salad has great staying power—it doesn’t wilt. It’s a great salad to take to a tailgate, brunch or dinner party or a barbecue.

​Quip of the Day: “I normally knock on the fridge door before I open it, just in case there’s a salad dressing.” Get it?
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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 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.

​#Entrees #SideDish #Salad #Lunch #Dinner #Beets #GoldenBeets #BloodOrange #Fennel #Vinaigrette #GoatCheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
                                            ©Perspectives/The Consulting Group, Inc., 2022