Happy New Year! Hope your holidays were wonderful... and that 2023 has gotten off to a great start. 

How you doin’? If you look closely, you’ll find a slow cooker setting on most Instant Pot models. Why? Sometimes it’s a matter of convenience and at other times certain foods just cook better in a slow cooker. If you’re suffering from a shortage of cabinet space for all those one-use gadgets you bought and seldom use, your Instant Pot allows you to sell the larger of the two and use your Instant Pot for a multitude of cooking procedures.
 
My Slow-Cooked Sticky Honey-Garlic Chicken is a favorite. While leaning toward Asian tastes, it is an anytime, anyplace single pot meal. The side dishes chosen will determine which way your meal is themed. Slow-Cooked Honey-Garlic Chicken can easily be served with white or fried rice, noodles and lightly steamed green vegetables.
 
The aroma emanating for the Instant Pot will permeate your kitchen and be a great preview of wonderful flavor to come.
 
Prep time:  15 minutes
Cook time:  6 hours
Yield:  4 servings
 
Ingredients 
1/2 cup soy sauce
1/2 cup honey
1/4 cup ketchup
1/4 cup hoisin sauce
1/4 cup chicken stock
5 tablespoons minced garlic
2 tablespoons rice vinegar
2 tablespoons Sriracha sauce
1/2 teaspoon black pepper
2 teaspoons sesame oil
1 teaspoon finely minced fresh ginger
3-4 pounds boneless skinless chicken thighs
2 tablespoons sesame seeds for garnishing
3 tablespoons green onion circles
 
Directions

1. Add the soy sauce, honey, ketchup, hoisin sauce and chicken stock to the inner pot.
2. Using a whisk, combine the ingredients until fully incorporated and sauce is smooth consistency.
3. Add the garlic, rice vinegar, sriracha, pepper, sesame oil and ginger and stir well.
4. Add the chicken thighs, turn to coat and submerge the chicken in the sauce; make sure all the chicken is coated in the sauce.
5. Secure the lid on the pot and set VENT to OPEN.
6. Select SLOW COOK on CUSTOM-HIGH and set the time for 6 HOURS.
7. Press START.
8. When cooking is finished, open the lid and transfer the chicken to a serving plate.
9. Spoon the sauce over the chicken and garnish with sesame seeds and green onions circles.

ChefSecret:  Serve over rice, fried rice or noodles with sautéed vegetables!

Quip of the Day:  What do chickens order at a Chinese restaurant? Eggroll, of course!
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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 and/or American Red Cross. 

#Entrees #SlowCooker #InstantPot #Chicken #Hoisin #ChickenThighs #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                    ©Perspectives/The Consulting Group, Inc., 2023

How you doin’? When I lived in Dallas, I discovered Black Eyed Peas were a potluck dish to help ring in the New Year. 
 
On New Year’s Eve, many African-Americans make a point to cook black-eyed peas to usher in the new year, and as author John Egerton wrote in his book Southern Food, it is believed they have a “mystical and mythical power to bring good luck.”
 
Actually the black-eyed pea isn’t a pea at all—it’s a bean that is in the cowpea family. Black-eyed peas were brought to the Americas on slave ships from West Africa to feed the enslaved people who made the long and tortuous journey across the Middle Passage. In Africa, black-eyed peas would have been either boiled and eaten with rice, or fried and eaten with rice and fried plantains. Once in America, black-eyed peas were able to be planted by enslaved people in their gardens because they were viewed as a food for poor people and were also used to feed animals. They were often used in soups, stews and fritters.
 
After the Civil War, eating black-eyed peas became more common throughout the South and was not limited to being food for the Africans or the poor. The Union Army raided the Confederate Army’s food supplies during the Civil War and took everything that they considered edible, with the exception of black-eyed peas. At this point, the Confederate Army had to eat whatever they could find and ate the beans out of necessity. 
 
No one knows for sure where the tradition of eating black-eyed peas for good luck and prosperity in the New Year came from; there are a couple of theories. One theory is that the enslaved ate black-eyed peas when the Emancipation Proclamation became effective on January 1, 1863. Another theory is based on the Southern phrase, “eat poor on New Year’s and eat fat the rest of the year”—grounded in the historically held belief that black-eyed peas were for poor people.
 
The most common way to eat black-eyed peas is in the Hoppin’ John dish. The earliest recipe can be found in an 1847 cookbook, A Carolina Housewife, written by Sarah Rutledge. Most recipes for Hoppin’ John call for cooking the black-eyed peas with rice, pork (usually fatback or bacon) and seasonings. Some variations include chopped onions and hot sauce.
 
My Instant Pot Black Eyed Peas are just as delicious as the good old-fashioned recipes that are still served for New Year's Day feasts.
 
Prep time:  10 minutes
Cook time:  40 minutes
Release time:  15 minutes
Yield:  8 servings
 
Ingredients 
1 tablespoon olive oil
1 cup chopped yellow onion
3 bay leaves
8 tablespoons minced garlic
1 pound dry black-eyed peas, rinsed
1 pound smoked ham hock (see ChefSecret)
4 slices thick cut smoky bacon, rough chopped
5 cups water
2 teaspoons low sodium Better Than Bouillon chicken base
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin

Directions

1. Turn the Instant Pot to the Sauté setting. When hot, add the oil and the onion. Cook, stirring occasionally, until the onion starts to turn translucent.
2. Add the bay leaves and the garlic. Cook, stirring constantly, for 20 seconds.
3. Add the remaining ingredients to the pot. Cancel the sauté setting.
4. Close the lid and set the steam release knob to the Sealing position.
5. Press the Pressure Cook/Manual button, and then the +/- button to select 16 minutes. High Pressure.
6. When the cook cycle has finished, turn off the pot and let it sit undisturbed for a 15 minute natural release. Then turn the steam release knob to the Venting position to release the remaining pressure.
7. When the pin in the lid drops back down, open the lid.
8. Remove the bay leaves and discard. Then remove the ham hocks and get the meat off of the bones. Add the meat back into the pot.
9. Taste and add a little salt, if needed.
10. Serve with freshly baked cornbread. You can also serve over rice as an option.

​ChefSecret:  Ask your favorite meat cutter to saw the smoked ham hock into several pieces to make it easier to separate the meat from the bones after cooking. This can be a "dump and cook" recipe if you don't want to bother to do the sautéing steps.

Quip of the Day: “You don’t realize how old you’ve gotten in the last two years until you sit on the floor and then try to get back up.”
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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 and/or American Red Cross.
 
#InstantPot #BlackEyedPeas #TexasStyle #Entrees #HamHocks #BetterThanBouillon #Holidays2022 #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
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                                                                           ©Perspectives/The Consulting Group, LLC, 2022

Happy Halloween! Nothing spooky here, except maybe the thought of supermarket prices!

How you doin’? Prices on just about everything are still going sky high. What you could buy for $88 may now cost you $100+, and it doesn’t look like it will get better any time soon. If you think feeding your family economically is challenging, imagine having to feed a crew of ranch hands and cowboys on the ranches in New Mexico (and Texas, too)! This recipe can be made easily using relatively inexpensive ingredients and your trusty Instant Pot.
 
This Instant Pot recipe has been on my mind for months waiting for the weather to chill down a bit. That right moment was this week when the temperature dropped into the 40s here and there was snow on the mountain tops—yes it does snow in Nevada, sometimes.
 
My budget friendly recipe is a cross-culture winner featuring Italian Lasagna and Mexican Enchiladas.  The lasagna noodles substitute for corn tortillas, but you still get all the wonderful flavors from both red and green chiles. This is a comfort food if ever there was one.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  6 servings
 
Ingredients 
For the lasagna
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1-1/2 cups beef broth
8 ounces lasagna noodles ; broken into 2" pieces
1 can (10-ounce) red enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) green chile enchilada sauce (I prefer Las Palmas brand)
1 can (10-ounce) Ro-Tel Dice Tomatoes and Green Chiles (original)
1 cup mozzarella cheese; grated
1 cup Monterey jack or pepper jack cheese; grated
1/2 cup ricotta cheese
1/2 cup sour cream
 
For the garnish
1 cup chopped tomatoes
1 tablespoon fresh parsley ; minced, for garnish
1 teaspoon chopped green onion slices
2 tablespoon shredded cheese jack cheese
 
Directions

1. Turn an Instant Pot on to the SAUTE setting. When the display says HOT, add in the beef and break it up (no need to add oil).
2. Add in the chili powder, cumin and salt.
3. Brown the beef for 4-5 minutes.
4. Turn OFF Instant Pot.
5. Add in the broth and scrape bottom of pot so that nothing is sticking.
6. Lay the lasagna noodles on top, spread out in a single layer. Do not mix or push down the noodles.
7. Add in the red and green enchilada sauces, then add the Ro-Tel on top of the noodles.
8. Cover Instant Pot and secure the lid. Make sure the valve is set to SEALING. Set the PRESSURE to 7 MINUTES.
9. Hold for 12-MINUTES and then vent. Open and remove the lid.
10. Stir in the cheeses, the ricotta and sour cream. If it is too saucy, let it sit for 5-minutes or so to allow the noodles to absorb liquid.
11. Scoop into bowls and serve.
12. Top each bowl with chopped tomatoes, parsley, green onion and shredded cheese.

ChefSecret:  Please trust me! Don’t stir the noodles until you are ready to add in the cheeses.

Quip of the Day: “At Target there was a Big RED “X” on the floor by the register for me to stand on... I've seen too many Road Runner cartoons to fall for that one.”😊
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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 and/or American Red Cross. 

#Entrees #Dinner #InstantPot #Lasagna #NewMexicoLasagna #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                         ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? If you’re a fan of Seinfeld, then you’re undoubtedly familiar with the Soup Nazi. He was famous for his Mulligatawny Soup which, if you didn’t know how to order properly, his response would be “No Soup For You!” The funny thing about the Soup Nazi is he is a relatively small character in the overall timeline of the show. There are 180 episodes of Seinfeld over its 9-year run, and the Soup Nazi only appears in 2 episodes. Nevertheless, his name is forever linked with the show.
 
I first came to taste Mulligatawny Soup in an Irish pub in Dublin. It had a taste of curry which you wouldn’t have found in Ireland at the time. With a name like Mulligatawny, I thought it was Irish… doh! Mulligatawny is the Anglicized version of the Tamil (a southern Indian dialect) which means "pepper water" or "pepper broth." It became popular with the British stationed in India who were employees of the East India Company during the British colonial period, during the late 18th century.
 
My Instant Pot Mulligatawny Soup is a rich, warm, soup with a nice light curry spice flavor.
 
Prep time:  30 minutes
Cook time:  35 minutes
Yield:  4 to 6 servings  
 
Ingredients 
For the soup
2 tablespoons olive oil
1-pound boneless/skinless chicken breasts cut into 2-inch cubes
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
1/2 cup diced green pepper
4 tablespoons minced garlic
2 teaspoons fresh ginger (grated) or 1/2 teaspoon ginger powder
1-1/2 tablespoons sweet curry powder
1-1/2 teaspoons garam masala
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme leaves
6 cups chicken broth
1 (15 oz) can diced tomatoes, drained
1/2 cup white rice (rinsed well)
1 apple, diced
3 whole cloves
 
To finish the soup
1/4 cup all-purpose flour
1 cup heavy cream
 
Directions

1. Measure all ingredients and have at your side before you start.
2. Prepare all the vegetables and fruit, and then portion your spices.

To cook the soup

1. Turn on the Instant Pot to the SAUTÉ. When the display reads "HOT" add the oil.
2. Add the cut chicken and cook, stirring occasionally, until the cubes turn white, but are not fully cooked. Remove from the pot to a plate and set aside.
3. Add the butter, onions, celery, carrots, and green pepper. Cook, stirring occasionally, for 3 minutes, until the vegetables start to soften.
4. Stir in the garlic and ginger, cook for 1 minute, stirring constantly.
5. Sprinkle in the curry powder, garam masala, nutmeg, cinnamon, salt, pepper and thyme. Stir well to prevent burning.
6. Add the chicken broth, stirring well.
7. Add the reserved chicken, tomatoes, rice, apple, and cloves. Stir well.
8. Cancel the SAUTÉ function.
9. Put the lid on the Instant Pot and lock in place. Seal the steam release knob.
10. Press the PRESSURE and then the + or - to set for 7 minutes.
11. When the cooking cycle ends, just let the pot sit and NATURALLY RELEASE the pressure for 20 MINUTES or more. Then turn the steam release knob to release any remaining pressure.
12. When the pin in the lid drops, open the Instant Pot and stir the soup.

To finish the soup

1. Turn on the SAUTÉ setting.
2. Mix the flour and the heavy cream together and whisk them into the simmering soup. Let simmer until soup starts to thicken, then turn off the SAUTÉ setting on the Instant Pot.
3. Serve hot with some Naan (Indian bread) or a grilled and buttered flour tortilla if you don’t keep Naan on hand.

​ChefSecret:  Always remember that tasting the spice level a teaspoon at a time is different from eating an entire portion.  This recipe results in a mild, sweet curry flavor; if you like a spicier version add more curry powder.

Quip of the Day: “I bought a warehouse full of soup stock… now I’m a bouillonaire!
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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 also being 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 #Soup #Mulligatawny #InstantPot #SoupNazi #Seinfeld #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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                                                                          ©Perspectives/The Consulting Group, LLC, 2022

​How you doin’? My Instant Pot Creamy Italian Chicken dinner is a very delicious, gourmet treat that’s quick and easy to make.
 
This is an Instant Pot dump recipe—no sauteéing required. The best part is you can have dinner on the table in under 30-minutes. This is just another reason to love your Instant Pot.
 
This super flavorful Instant Pot recipe is family friendly and fancy enough for company and so tasty over pasta or rice. Everyone will declare, Now that’s Italian!
 
Prep time:  10 minutes
Cook time:  17 minutes (7 minutes cook + 10 minutes to pressure up)
Yield:  4 to 6 servings
 
Ingredients
3-4 boneless chicken breasts (8 to 10 tenders or 6 to 8 thighs)
1-1/2 cups low sodium chicken broth
5 tablespoons minced garlic
2 teaspoons Italian seasoning
1 teaspoon kosher salt (or 1/2 tsp table salt)
1/2 teaspoon black pepper
1 teaspoon garlic powder
3/4 cup heavy cream
2-1/2 tablespoons corn starch
3 teaspoons store bought pesto
1/2 cup chopped roasted red peppers
1/2 cup sliced and roasted mushrooms
1/4 cup chopped fresh basil
 
Garnish 
1/2 cup shredded Parmesan cheese
1/4 cup chopped basil leaves
1/3 cup chopped cooked bacon (optional)
 
Directions

1. Place the chicken breasts in the Instant Pot cooker.
2. Add the chicken broth, garlic, Italian seasoning, salt, pepper and garlic powder.
3. Place the lid on the pot and turn to seal the steam release knob.
4. Set the PRESSURE COOK on HIGH for 7 MINUTES. If using smaller, thin breasts, reduce time to 6 minutes. Larger breasts 8 minutes. High Pressure.
5. When the cook cycle is finished, Natural Release for 5 minutes.
6. Turn the steam vent knob to release any remaining pressure.
7. Remove the chicken to a plate; set aside.
8. In the Instant Pot, dissolve the corn starch in the heavy cream.
9. Turn on the SAUTÉ setting. When the sauce starts simmering, stir in the corn starch slurry. Stir the sauce until it sauce thickens.
10. Then turn off the pot.
11. Stir in the pesto, then add the roasted red peppers, mushrooms and basil. Stir.
12. Slice the chicken breasts and add them back into the sauce.
13. Serve immediately over pasta or rice.
14. Garnish with Parmesan Cheese, chopped basil and bacon as desired.

ChefSecret:  To cook fresh chicken tenders, cook for 3 minutes followed by a 6-minute natural release. For chicken thighs, cook for 6 minutes followed by a 6-minute release. I sometimes add a tablespoon of tomato paste or some sun-dried tomatoes for sweetness, acidity and a pinky color.

Quip of the Day: “A lady was picking through the chicken breasts at the grocery store, but she couldn't find any of them big enough to feed her family. She asked a stock boy, "Do these chicken breasts get any bigger?" The stock boy replied, "No ma'am, they're already dead!"
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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.
-------------------------------------------
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.
 #Entree #Dinner #CreamyPestoItalianChicken #Chicken #Rice #Pasta #Pesto #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 
                                             
                                                         ©Perspectives/The Consulting Group, LLC, 2022