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’? It’s not hard to be green especially if it’s key lime green—Key Lime Pie. Key lime pie is an American dessert consisting of a graham-cracker or chocolate wafer crust, an egg custard (primarily egg yolks, sweetened condensed milk, and key lime juice) and a topping of either whipped cream or meringue. The sweet and tart pie originated in Key West, Florida, in the late 19th century.
 
The use of canned sweetened condensed milk is an essential ingredient because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s. There are numerous variations of the dessert, and a nontraditional twist is the chocolate-dipped key lime pie sold on a stick in Key West.
 
Key Lime Pie—named the official pie of Florida in 2006—is found in restaurants throughout the Florida Keys although the same cannot be said of the tart key limes. The small yellowish orbs have not been commercially grown in the Keys in decades, mostly because of damaging hurricanes and citrus canker, a plant disease. I use a hybrid Key Lime found in mesh bags in the produce section of upscale stores. Though the limes are still occasionally grown privately, even in backyards, many pies are made with imported Key Limes or pasteurized bottled juice.
 
Prep time:  30 minutes (include baking the crust)
Instant Pot cooking time:  30 minutes
Natural release time:  15 minutes
Cool time:  2 hours
Chill time:  3 hours
Yield:  1 9-inch pie serves 5 to 6 people
 
Ingredients 
For the pie crust
1-1/4 cups graham cracker crumbs (about 20 crackers)
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
 
For the key lime pie filling
1 tablespoon key lime zest
1/2 cup key lime juice
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
2 tablespoons cornstarch
 
For the key lime pie topping
1 cup cold heavy whipping cream
1/4 cup granulated sugar
1/4 cup sour cream
1/2 tablespoon key lime zest for garnish
 
Directions
To make the crust

1. Heat the oven to 325°F.
2. Lightly coat a 7-inch springform pie pan with butter.
3. Prepare the bottom and sides of the springform pan with parchment paper and butter again.
4. Combine the graham cracker crumbs, sugar, salt and melted butter in a food processor and pulse until moist crumbs form.
5. Transfer the crust mixture to the prepared springform pan and press evenly into the bottom and up the sides of the pan.
6. Bake the crust until lightly browned, about 10 to 15 minutes. Transfer to a wire rack to cool completely.

To make the filling and bake

1. Add 1 tablespoon lime zest into a large bowl, then add the freshly squeezed key lime juice.
2. Add the condensed milk, egg yolks and cornstarch and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. 
3. Pour into the cooled crust.
4. Using the handles on an Instant Pot trivet, carefully lower the filled springform pan into the Instant Pot.
5. Carefully add two cups of water to the Instant Pot around the springform pan. Loosely cover the springform with foil.
6. Set the pressure to HIGH for 30 MINUTES.
7. Let the pot NATURALLY RELEASE for 10 MINUTES. Carefully remove the lid. The filling will be set around the edges and the center may wobble slightly when touched. The filling will set up as it cools.
8. Carefully lift trivet by the handles and transfer the springform pan to a wire rack and let cool completely… at least 2 hours before adding the key lime topping.

To make the topping

1. In a large bowl, whisk the heavy cream, sugar and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until medium peaks form; do not overbeat.
2. Pile the cream on top of the cooled pie and swirl and “swoosh” with a spoon or rubber spatula.
3. Sprinkle with the 1/2 tablespoon key lime zest.
4. Refrigerate for at least 4 hours or overnight before serving.
5. Store the any leftover pie refrigerated for up to 3 days.

ChefSecret:  There is a difference in taste between fresh Persian limes and fresh key limes. In a pinch you can use Persian limes but expect a little more tartness to the final pie.

​Quip of the Day:  “When you’re dead you don’t know you’re dead… all of the pain is felt by others. The same happens when you’re stupid.”
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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.

#Baking #InstantPot #KeyLimePie #KeyLimes #KeyWest  #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
  
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’?  This is a great soup that can even be made vegetarian with just a few substitutions… and the best part is that it is still rich and delicious (see ChefSecret). It is fast to prepare in your trusty Instant Pot.
 
As in many cases relating to the history of foods the origin of tortellini is disputed. Both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be the birthplace. The first recipe I found for "torteletti" appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape.
 
This legend would be at the origin of the term ombelico di Venere (Venus' navel), occasionally used to describe tortellini. In honor of this legend, an annual festival is held in Castelfranco Emilia. Another legend suggests that the shape comes from Modena's architecture, which resembles a turtle.
 
No matter the history or which story you believe, my Instant Pot Creamy Tortellini Soup is very delicious! Make it a little spicey with Italian sausage… or without.
 
Prep time:  10 minutes
Cook time:  2 minutes, plus pressure build-up and release
Natural Release:  5 minutes
Yield:  6 servings
 
Ingredients 
For the basic soup
1-1/2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 pound bulk mild Italian sausage
1/4 teaspoon red pepper flakes (or more to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme leaves
4 tablespoons minced garlic
3 cups chicken broth
1/4 cup white wine
1 15-ounce can diced tomatoes, with juice
 
Added after pressure cooking
8 to 10 ounces refrigerated cheese tortellini (you can also use refrigerated ravioli)
1 cup loosely-packed fresh baby spinach
1/2 cup heavy cream
 
For the garnish
2 tablespoons minced Italian parsley (flat parsley)
1/2 cup ground Parmesan cheese
 
Directions 
To make the stock

1. Set an instant Pot to the SAUTÉ setting.
2. When the pot is hot add the oil and onion. Cook, stirring occasionally, until just turning translucent.
3. Add the carrots and celery; cook for a minute.
4. Add the sausage, breaking it up as it cooks. Cook until most of the pink is gone.
5. Add the red pepper flakes, salt, pepper, oregano, basil and thyme leaves. Stir well.
6. Then add the garlic and cook for 1 minute, stirring to incorporate.
7. Pour and stir in the chicken broth, wine and the diced tomatoes.
8. Close the lid and seal the release.
9. Set the timer for 2 MINUTES on HIGH pressure. The pot will take several minutes to come to pressure.
10. When the cook cycle has finished, allow NATURAL RELEASE for 5 MINUTES.
11. Carefully open the release valve and vent the remaining pressure.
12. When the pressure is released carefully open the lid.
13. Add the tortellini and stir. Make sure all of them are submerged.
14. Then place the lid back on leaving the steam vent open so it doesn't build pressure.
15. Let the soup rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.
16. Open the lid and add the spinach and stir well.
17. Pour in the cream and stir to incorporate.
18. Garnish as desired and serve hot.

ChefSecret:  To make this soup vegetarian, skip the sausage, replace the chicken broth with vegetable broth, use a veggie-filled tortellini and use almond milk instead of cream.

Quip of the Day: “Wrinkles mean you have laughed, grey hair means you have thought, tears mean you have cared and scars mean you have lived.”
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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, 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.

​#InstantPot #Soup #TortelliniSoup #Modena #Bologna #Emilia-Romagna #ItalianSausage #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? At Lawry’s California Center (near downtown Los Angeles) they served some of the best Barbacoa this side of the border. Barbacoa is a method of cooking meat (historically lamb or goat) that turns tough cuts of meat into tender and juicy shards of protein. Traditionally steam-cooked in an underground pit, today’s modern barbacoa can be prepared over a barbecue, on the stove top, in a slow cooker or an Instant Pot. Barbacoa is cooked in a flavorful marinade and, when tender, it is shredded before it's served in tacos, burritos, enchiladas or other plated entrées.
 
Barbacoa and carnitas look similar, but don’t get them confused. Spicy barbacoa can be made with lamb, goat, beef, or pork. Carnitas is made only with pork.
 
Many food historians believe barbacoa originated in the Caribbean and that the style of cooking eventually made its way to Mexico. Mexican barbacoa is traditionally prepared in an underground brick-lined oven and is cooked with herbs, spices and chiles for hours, but you can make barbacoa in your trusty Instant Pot .
 
Barbacoa is heavily seasoned. My recipe calls for a marinade made with beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Do not skimp on the quantities. I use beef chuck roast (or beef cheeks if available) for the meat because they are flavorful and perfect for shredding.
 
Prep time:  25 minutes
Cook time:  1 hour 15 minutes
Yield:  12 servings
 
Ingredients 
5 dried chipotle chile peppers
1 cup roughly chopped yellow onions
1/3 cup freshly squeezed lime juice
1/4 cup tomato paste
1-1/2 tablespoons apple cider vinegar
6 tablespoons garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
3 pounds beef chuck roast, trimmed
3/4 cup beef broth
3 bay leaves
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon red chili flakes
 
Directions

1. Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers, pulse until smooth.
3. Using the SAUTÉ function on the Instant Pot, sear the beef on each side.
4. Combine the beef, sauce, and bay leaves together in the Instant Pot and toss to combine. 
5. Turn OFF the SAUTÉ function.
6. Add beef broth, bay leaves, cloves, peppercorns and red chili flakes.
7. Cover the Instant Pot with the lid and close the release valve; set the PRESSURE on HIGH for 1-HOUR, until the beef is tender and pulls apart easily with a fork. If it needs more time to cook, put it back into pressure cook mode for 8 minutes longer.
8. When the cook time is up, carefully release the pressure.
9. Remove and shred the meat.
10. Toss the shredded barbacoa beef with the juices again so that they soak up as much of them as possible. 
11. Remove the bay leaves and peppercorns before serving.

ChefSecret:  Use fewer peppers (and remove more seeds) for a milder flavor.

Quip of the Day: “I never thought the comment I wouldn’t touch them with a six-foot pole would become a national policy… just another one of Covid-19’s gifts!”
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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, 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 #Beef #BeefBarbacoa #InstantPot #Lawrys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                              ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? Many people shy away from lamb or mutton as the flavor can be a bit gamy, but when you use shanks from a young animal, Lamb Shanks are one of the most delicious dishes to be served up on a plate.
 
Where did Lamb Shanks come from? Lamb Shanks are basically the ankles of the lamb. When you look at one end you see bone, some tough-looking muscle and lots of tendons. Some of the world's most memorable and satisfying meals are made from ingredients that are less than desirable cuts of meat. And yet when they are properly braised with aromatic vegetables, garlic, herbs and wine, they make a meal for the gods.
 
After cooking, Lamb Shanks are chunks of meat, tender yet holding their form, in a sauce that seems to concentrate and elevate the flavor of a young lamb and garden veggies.
 
Lamb Shank recipes come mostly from the people who raise sheep for wool. The British and Commonwealth countries eat both mutton and lamb and the shanks are called "trotters." The French do wonderful things with lamb shanks, as do the chefs of the Middle East and India.
 
No matter what the country of origin, there is one common technique for the recipes: The shanks must be browned well all over and then simmered long and slow with a lot of liquid. That is until the Instant Pot was employed to pressure cook Lamb Shanks and aromatic spices and vegetables together that infuse the meat with same incomparable flavor and texture during cooking as a slow braise.
 
Prep time:  30 minutes
Cook time:  75-90 minutes
Yield:  4 servings
 
Ingredients 
For the marinade
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 tablespoon kosher salt
1/2 teaspoon cumin
1 cinnamon stick
 
For the Mediterranean lamb shanks
3-pounds skinless lamb shanks (about 4 shanks)
1/4 cup olive oil
1 cup yellow onion, chopped
1 cup carrots, chopped
2 bay leaves
2 cups red wine
4 cups warm beef broth
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup chopped Italian parsley for garnish (optional)
 
Directions

1. In a large bowl, combine the marinade mix ingredients.
2. Add the lamb shanks and coat well. Set aside and allow them to marinate for at least 30 minutes.
3. After 30 minutes have elapsed, select the SAUTÉ function on your Instant Pot. When the inner pot is hot, add 1/4 cup of olive oil to the Instant Pot.
4. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot. You may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
5. Add the onions, carrots, bay leaves and remaining marinade to the pot and sauté until onions are soft, 4-5 minutes.
6. Add the wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce the liquid by half (about 10 minutes).
7. Add the warmed broth and return the meat to the pot, turning once to coat.
8. Turn the pot off by selecting CANCEL; then secure the lid, making sure the vent is closed.
9. Using the display panel select the PRESSURE COOK function for 30 MINUTES.
10. When the time is up, let the pressure NATURALLY RELEASE (about 15-20 MINUTES).
11. Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
12. Strain the liquid and return to pot, discarding solids.
13. In a small bowl, mix the cornstarch and cold water. Stir mixture into the pot until thickened, returning to SAUTÉ mode as needed.
14. Serve the lamb shanks topped with the thickened gravy along with mashed white or sweet potatoes, noodles or rice.
15. Garnish with chopped parsley.

ChefSecret:  My preference is for young New Zealand milk-fed lamb. It is lighter in flavor and smoother in texture. Ask your trusty butcher to order it in for you.

Quip of the Day: “Last night the devil whispered to me, I’m coming for you. I whispered back, Bring a pepperoni pizza.”
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Do you have a question or comment?  Do you want to share a with our readers?  Send your favorite recipes, pictures or thoughts to [email protected]. 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.