How you doin? We have done a lot of Food Consulting around the world which requires quite a bit of Research & Development. Over the last several decades we have touched every continent on this planet, and I have visited over 137 countries.
 
In the early 1980s I had an opportunity to visit the Philippines and have dinner with President and Madame Marcos. It was an honor to represent the United States in a foreign country as a good will ambassador for President Reagan. I have been back there several times since.
 
The Philippines have a very long and storied culture having been touched by Chinese, Indian, Spanish and, of course, The United States. It is little wonder that the food of the Philippines is so rich in culture and steeped in wonderous flavors.
 
Chances are, if you’ve had Filipino food at one time or another, you’ve probably had adobo: a dish common in the Philippines that usually features some sort of meat, poultry, seafood, fruit, or vegetable cooked in a mixture of vinegar, bay leaves, onion, garlic, black pepper, and a combination of salt and/or soy sauce. Although simple in nature, these home-cooked braises are always complex and robust in flavor yet remain nuanced and very well balanced.
 
A good adobo requires hours of long slow cooking. In a crock pot or Dutch oven slow braising can take up to 5 to 6 hours to develop the flavors and textures. That lengthy cook-time is cut down to 30 minutes when done in an Instant Pot. You can have a slightly exotic, island-style meal in about 45 minutes from start to the table. Here’s how to do it.
 
Prep time:  10 minutes
Cook time:  10 minutes
Instant Pot time:  30 minutes
 
Ingredients
1-1/3 cup apple cider vinegar (the secret ingredient)
1/3 cup dark or black soy sauce
1/3 cup traditional soy sauce
20 to 24 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon coarsely ground black pepper, plus more as needed
2 pounds skin-on, bone-in chicken thighs or legs
2 tablespoons olive oil
1/2 cup minced red onion
1/2 pound of Andouille sausage, cut into rounds
1 pound of bacon ends and pieces (half the price of strips)
Salt to taste (soy sauce is already very salty)
Steamed white rice, for serving
 
Instructions

1. In a medium size bowl prepare the chicken marinade by adding the vinegar, soy sauces, garlic, bay leaves, and black pepper. 
2. Pierce the chicken all over with a skewer so that the pieces can absorb the flavors from the marinade.
3. Let the chicken pieces soak in the marinade until you are ready to put them in the oven. It doesn’t take long to pick-up the flavors from the marinade.
4. Next, set your Instant Pot to SAUTÉ; add the oil until hot and shimmering.
5. Sauté the onions and Andouille sausage while you prepare the next step of the chicken.
6. Place the marinaded chicken pieces, skin-side up on a foil-lined sheet pan; salt and pepper to taste.  Scatter the bacon ends and pieces over the top of the chicken thighs and place under a broiler for about 10 minutes being careful not to burn the bacon. 
7. Using tongs, transfer the chicken skin-side up to the Instant Pot over the cooked onions and sausage.
8. CANCEL the SAUTÉ function.
9. Place the lid on the Instant Pot and lock in place.
10. Set the Instant Pot to HIGH PRESSURE for 30 MINUTES.  It will take about 10 minutes to build up pressure before cooking starts.
11. After the cook time is finished QUICK RELEASE the pressure and when safe remove the and discard the bay leaves.
12. Serve the chicken pieces over steamed white rice and ladle the sauce over the chicken and rice.

ChefSecret:  A quick 10-minute broil of the chicken together with the bacon brings a wonderful, smoky grilled flavor to the chicken pieces. Don’t skip this step.

Covid-19 Quip of the Day:  I’ve had a lot of things to think about over the last 6 months.  One is, I think the main reason that Santa Claus is always so jolly is because he knows where all the naughty girls live.
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Chickenf #ChickenAdobo #ComfortFood #Adobo #Manila #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Some say that chicken soup is the Jewish penicillin. Maybe that’s the perfect cure for Covid-19. What do you think? Probably not, or the good doctors at the CDC or WHO would have come up with that solution.
 
It was once thought that the longer you simmered the soup, the more flavorful the result. Fortunately technology has enabled us to achieve that slow-cooked flavor in a shorter amount of time. With the Instant Pot, we’re able to cut down the cook time without sacrificing any of the flavor.
 
The Instant Pot concentrates the chicken with flavor, while tenderizing the meat at the same time, resulting in a deeply flavorful soup in a fraction of the time. If you’re all about that slow-cooked flavor, but don’t have the time or patience, you’ll want to try this Instant Pot recipe. This homemade chicken soup recipe, with Matzo Balls and Egg Noodles, is easy enough for even the most challenged cook.
 
Prep time: 15 minutes
Instant Pot Cook time: 20 minutes (plus 20 to build pressure and 15 minutes for the release)
Sauté & Noodle cook time: 20 minutes
Yield:  10 to 12 cups
 
Ingredients
1 tablespoon kosher salt
1 teaspoon black pepper
1/4 teaspoon turmeric
1 teaspoon paprika
1 4 to 5-pound whole chicken, giblets removed
1 small onion, sliced
2 stalks of celery, sliced
2 large carrot sticks, sliced
1 parsnip, sliced
4 cloves of garlic, whole, crushed
6 cups cold water
4-dried bay leaves
10-large allspice berries (optional)
Noodles (optional)
Matzo Balls (optional)
Italian parsley, chopped for garnish
 
Directions

1. Press the SAUTÉ button on Instant Pot, and let it heat up.
2. Combine the salt, pepper, turmeric and paprika; mix together well.
3. Pat the chicken dry. Coat it with the spice mixture, making sure to get underneath the skin and inside the cavity.
4. Once the Instant Pot is hot, brown the whole chicken in the pot about 2-3 minutes on each side. Remove the chicken and set aside.
5. Add the onion, celery, carrots, parsnip and garlic to the pot, and sauté until onions are translucent, about 3-5 minutes.
6. Place the chicken breast-side-down on the Instant Pot trivet, and lower it into the pot, on top of the vegetables.
7. Pour the water in along the sides of the pot, so as not to wash away the seasonings on the chicken.
8. Add the bay leaves and allspice berries.
9. Cover with the lid and secure. Make sure the valve is locked in place and press the MANUAL PRESSURE button.
10. Set the Instant Pot to HIGH PRESSURE to cook for 20 MINUTES. It will take about 20 minutes to build up the pressure. After cooking, NATURALLY RELEASE THE PRESSURE FOR 15 MINUTES, then carefully release the pressure valve and let the pot depressurize completely before opening lid.
11. Remove the chicken, bay leaves and allspice berries (if using) and skim the fat layer from the top of the soup. Save the chicken fat for the matzo balls.
12. Return the pot to the SAUTÉ function, and add uncooked noodles and or matzo balls, if desired. Cook until noodles are al dente about 12 minutes.
13. When the chicken is cool enough to handle, shred the meat from the bones, and return it to the soup.
14. Garnish with chopped parsley and serve immediately.
    

ChefSecret: Now let’s talk matzo balls… the secret to perfect matzo balls may be to use the packaged stuff--Manischewitz Matzo Ball Mix.  I have had many homemade matzo balls, but the best ones come straight from the box. Just follow the directions on the box and make the perfect balls! 
Okay, you say you’re a scratch cook and want to make them the old-fashioned way—well knock yourself out!

                                Almost, But Not Quite Perfect Matzo Balls
 
Ingredients
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup) or vegetable oil
1 cup matzo meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water for boiling
 
Directions

1. In a mixing bowl, mix together the eggs and chicken fat. Stir in the matzo meal and salt and add 1/4 hot water. Lightly mix, but don’t overmix.
2. Cover the dough, let it rest and refrigerate for at least 1 hour.
   
3. Bring the water to a boil over high heat to cook the matzo balls. 
4. Form the matzo dough into balls the size of walnuts.
5. Add the matzo balls to the boiling water, cover, and cook for 20 minutes (don't even peek!).
6. Bring the chicken broth to a simmer. Remove matzo balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Covid-19 Quip of the Day:  “My husband purchased a world map and then gave me a dart and said, “Throw this and wherever it lands—that’s where I’m taking you when this pandemic ends.” Turns out, we’re spending two weeks behind the fridge. I’ve got to learn to get better at darts!”
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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. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Soup #InstantPot #Bubbe #MatzoBalls #ChickenSoup #Chicken #EggNoodles #Manischewitz #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Let’s try something a little different today--FARRO. Do not say “ick” to farro.  Farro is considered one of those magical ancient grains. Farro is an ingredient composed of the grains of certain wheat species—an ethnobotanical term for three species of hulled wheat: spelt, emmer and einkorn. Hulled wheat is wheat that cannot be threshed. Farro is sold dried and prepared by cooking in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
 
This Mediterranean Farro Salad is filled with fresh ingredients, lots of chewy delicious farro, and it’s tossed with a light Greek vinaigrette. Perfect as a side dish or main course, and for taking with you to a potluck dinner! Any ingredient that sounds good to you can probably be included in this salad.
 
Prep time: 10 minutes
Cook time: 15 minutes 
Yield: 4 to 6 servings
 
Ingredients
For the farro
3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 teaspoon kosher salt
 
For the salad
1 large cucumber, seeded and finely diced
2/3 cup finely diced roasted red peppers (orange or yellow peppers are also acceptable)
1/2 cup finely diced sun-dried tomatoes
1/2 cup crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup chopped marinated artichoke hearts
1/4 cup chopped kalamata olives (back or green olives are also acceptable)
1/4 cup chopped fresh tomatoes
1/4 cup finely chopped fresh parsley
 
For the Greek vinaigrette
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon find grind black pepper
 
Directions
For cooking perfect farro every time use an Instant Pot. If you don’t have an Instant Pot cook the farro according to the directions on the package.

1. Add farro, water and salt to the kettle of an Instant Pot.
2. Manually set to HIGH pressure for 10 MINUTES for al dente (great for salads).
3. QUICK RELEASE after 10 MINUTES before releasing pressure.
4. Fork stir the farro to fluff.
5. Transfer the farro to a large mixing bowl and chill for a minimum of 45 minutes.

To make the Greek vinaigrette

1. Whisk all ingredients together until combined. Use immediately.

To make the salad

1. Fork fluff the farro again and add the remaining ingredients, including the vinaigrette. 
2. Toss until well combined.
3. Serve immediately, or cover and refrigerate for up to 2 days.

 
ChefSecret: If you have a sensitivity to raw red onion reduce the amount or delete the onions altogether.

Covid-19 Quip of the Day: “If there is a second part to this quarantine, do we have to stay with the same family or will the US Marshalls relocate us?”
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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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #SideDish #Farro #AncientGrains #MediterraneanSalad #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Does this sound familiar? You got stuck in traffic and you have a house full of kids and an anxious spouse waiting for dinner. You forgot to pull something out of the freezer and don’t have time to stop at the local pizza joint. What’s one to do?
 
Okay, here’s the solution. With my Instant Pot Sausage Penne Pasta recipe, after sautéing the sausage and the vegetables, everything including the pasta and the sauce cooks together under pressure in your Instant Pot—the whole kit-and-caboodle cooks in just about a half hour. What a great, easy Instant Pot solution for busy, unplanned weeknights to feed a hungry hoard! You will hear raves that your Penne Pasta is better than most anyone’s lasagna.
 
Prep time:  15 minutes
Cook time:  22 minutes (plus or minus depending on the Instant Pot size)
Yield: 6 to 8 servings
 
Ingredients
2 teaspoons olive oil
1-pound Italian sausage
1 cup diced onions
2 tablespoons minced garlic
2 chopped red or orange bell peppers
1/2 cup red wine
2-1/2 cups water
1 teaspoon dried Italian seasoning
12 ounces (4-1/2 cups) dry penne pasta
25-ounce jar marinara sauce (I use any of the Rao’s flavors)
3 cups fresh spinach coarsely chopped
1/2 cup mozzarella cheese shredded
 
Directions

1. Using the SAUTÉ MODE on the Instant Pot add the olive oil.
2. When the oil is hot, remove the casings from the Italian sausage, crumble and add it to the pot to sauté.
3. Add the onions to the pot and sauté with sausage for 4 to 5 minutes, or until sausage is browned.
4. Press cancel to TURN OFF SAUTÉ MODE.
5. Add the garlic, bell peppers, wine, water, Italian seasoning and 1 cup of the marinara sauce. Stir, scraping up any bits from the bottom of the pot.
6. Add the penne pasta to the pot and DO NOT STIR. Lightly press the pasta down into an even layer.
7. Pour the remaining sauce evenly over the top of the pasta; DO NOT STIR.
8. Close the Instant Pot lid and seal release valve. Set the PRESSURE TO HIGH and the time to 2 MINUTES.
9. The Instant Pot will take about 18 minutes to reach pressure and then the cook time will begin counting down. As soon as the cook time ends, DO A CONTROLLED QUICK RELEASE of the pressure by turning the steam release valve towards the venting position.
10. When all the steam has escaped and the pressure pin drops down, carefully open the Instant Pot lid. You may see a little bit of extra liquid in the pasta, but this will be absorbed as the pasta rests.
11. Stir the pasta and then stir in the spinach, followed by the shredded mozzarella cheese and cover for about 2 minutes to let the cheese melt.
12. Plate and serve.

ChefSecrets:  

• You can use any meat sausage--pork, turkey or chicken sausage or make vegetarian.
• Two minutes of pressure cooking is equal to 6 to 9 minutes of pasta cook time. Pressure cook 3 minutes for package cook time of 10-12 minutes, pressure cook 4 minutes for package cook time of 13 or more minutes.
• Never stir Instant Pot pasta dishes until fully cooked.

 
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Covid-19 Quip of the Day:  Remember… Rapunzel was quarantined and met her future husband at the tower. Let’s think positive here.
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find these blog posts at https://www.perspectives-la.com/covid-19-survival-guide.

#PennePasta #ItalianSausage #Entrees #InstantPot #ComfortFood #Rao's #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? How would you like to spend a weekend in India? Oops, so sorry that kind of travel is impossible during the worldwide pandemic. But here is the next best thing… my Instant Pot Peanut Chicken Curry recipe.
 
There are so many bad curries out there (almost as many as crappy Indian restaurants). Some recipes are lacking in the layers of flavors leaving a non-descript curry flavor; others are so overpowering it’s like licking the cap of the spice bottle. Some recipes just use a mono-flavored curry powder that doesn’t bring out the layering of a mix of spice and herbs. A good curry should have many different spices, i.e. turmeric, coriander, cumin, garlic, black pepper, fenugreek, cinnamon, fennel, nutmeg, white pepper, cayenne, cilantro, cloves, cardamom and ginger.
 
There are some recipes that suggest that you put your final curry over a bed of rice. They don’t tell you what kind of rice to use. Please don’t use Uncle Ben’s—that’s okay for some things. For this recipe, use a good long-grain rice with a slightly floral aroma and a soft, sticky texture, like Jasmine or Basmati rice. Plan your cook time accordingly so you can rinse and soak the rice for at least 30 minutes before cooking.
 
Prep time:  35 minutes
Cook time:  30 minutes / rice and curry can cook concurrently
Yield:  4 to 6 servings
 
Ingredients
 
For the rice
2 cups jasmine rice, rinsed and soaked
 
For the curry
4 tablespoons peanut oil, divided
1-pound boneless, skinless chicken breasts, cut into 1” cubes
1 cup yellow onion, minced
3 small Yukon gold potatoes, diced into 1-inch cubes
2 tablespoons fresh ginger, grated
5 garlic cloves, minced
2 teaspoons ground coriander
2-1/2 tablespoons curry powder (I prefer Penzeys’ Curry Powder)
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly-ground black pepper, to taste
1 10-oz. can Ro-Tel dice tomatoes and green chilies
3 tablespoons creamy peanut butter
1 14-oz. can coconut milk
2 tablespoons lime juice
1 tablespoon Thai fish sauce
2 tablespoons dark brown sugar packed
5 oz. spinach, room temperature (thawed and drained, if frozen)
For the garnish
6 tablespoons chopped roasted peanuts
6 tablespoons toasted sweetened coconut
6 tablespoons mango chutney
 
Directions
To make the rice

1. Cook the rice according to the package instructions. 

To make the curry

1. Set an Instant Pot to SAUTÉ.
2. Heat 3 tablespoons of the peanut oil over medium heat; add the chicken, stirring occasionally, until the chicken is brown on all sides, about 5 minutes. Transfer the chicken to a plate.
3. Add the onion and potatoes and sauté until the onions begins to soften, about 4 to 5 minutes. 
4. Add the remaining tablespoon of peanut oil, ginger, garlic, coriander, curry powder, and red pepper flakes. Stir and cook until fragrant, about 1 minute.
5. Season the mixture with salt and pepper.
6. Add back the chicken and stir to coat the chicken in spices.
7. Add the Ro-Tel with juices and stir to scrape up any of the bits of chicken or spices stuck to the bottom of the pot to deglaze. 
8. Add the peanut butter, coconut milk, lime juice, fish sauce, and sugar—stir well.
9. CANCEL SAUTÉ and put the lid on the Instant Pot making sure to close the vent.
10. Set the Instant Pot to PRESSURE for 25 MINUTES.
11. Do a NATURAL RELEASE for 10 MINUTES and then fully vent the Instant Pot.
12. Open the lid and add the spinach and stir to fully bend.
13. Serve the chicken curry piping hot on a bed of rice.
14. Garnish with chopped peanuts, coconut flakes and mango chutney on the side.

ChefSecret: 

• In dishes like this I often use chicken thighs because they have a little more flavor and do not dry out when reheated. If using chicken thighs increase the amount to 1-1/2-pounds.
• If you like your curry a little spicier, sparingly add cayenne pepper—a little at a time—until you get the heat level you prefer.

Covid-19 Quip of the Day: “Just wait a second—so you’re telling me that my chance of surviving all this is directly linked to the common sense of others?”
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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, be positive, stay well, stay safe, be kind and always give thanks to our many first responders on the front line who risk their lives for us. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#InstantPot #ChickenCurry #InstantPotCurry #Entrees #Peanuts #NationalPeanutBoard #NPB #JasmineRice  #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©PERSPECTIVES/The Consulting Group, Inc. 2020