How you doin’? What is New Orleans all about? New Orleans is world-renowned for its distinct music, Creole and Cajun cuisines, unique dialect, and its annual celebrations and festivals—most notably Mardi Gras… this year starting with Fat Tuesday on March 4th.

The historic heart of the city is the French Quarter, known for its French and Spanish Creole architecture and vibrant nightlife along Bourbon Street. The city has been described as the most unique in the United States, owing in large part to its cross-cultural and multilingual heritage. New Orleans is a bustling port city on the Gulf where the mighty Mississippi river greets the commerce of the world.

Founded in 1718 by French colonists, New Orleans was once the territorial capital of French Louisiana before being sold to the United States by Napoleon in the Louisiana Purchase of 1803. New Orleans in 1840 was the third-most populous city in the United States, and it was the largest city in the American South from the Antebellum era until after World War II.

So, what is it about New Orleans that makes it so special? It’s the excitement, the people and the great food. The food has a wonderful mix of harmonious cultures—Cajun, Creole, African, French, Native Americans (Chitimacha), British, Italian, Irish, Polish and American.

Gumbo is a spicy, thick stew made with chicken, sausage, seafood, and vegetables, including okra; it is traditionally served over rice. The origins of gumbo go back to the West Africans who were brought to the colony of French Louisiana. West Africans used okra to thicken stews made with meat and shrimp. As a matter of fact, the word for ‘okra’ in West Africa is ‘ki ngombo’ and in French, it’s ‘gombo’. Over time French, Native American, Caribbean, Creole, and Cajun influences created the different varieties of gumbo: thick and thin, with or without tomatoes, with seafood, chicken, or sausage, and with or without okra.

Thanks to kitchen technology—the Instant Pot—it doesn’t take long to make it. My Instant Pot Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. This all-time favorite can be made with a variety of meats and seafood. The one pictured was a light seafood gumbo made with sausage, shrimp, lobster and crawfish (more on crawfish in the ChefSecret below). It truly tastes amazing when served over rice.
 
Prep time:  10 to 15 minutes
Cook time:  20 to 25 minutes
Instant Pot cook time:  4 minutes (allow 10 minutes to get up to pressure and another 10 minutes to cook the shrimp)
 
Ingredients 
1/2 pound shrimp peeled and deveined
1 teaspoon Creole seasoning or Cajun seasoning
1/2 cup olive oil + 2 Tbsp extra for sautéing
1/2 pound Andouille sausage or smoked sausage, cut into 1/4 inch slices
1 pound boneless skinless chicken thighs cut into bite size pieces
1/2 cup all-purpose flour
1 cup diced red onions
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
4 cups chicken broth (for seafood gumbo, I used 3 cups broth, 1 cup clam juice and 1 cup Champagne)
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (or, to your taste)
1 teaspoon dried thyme
1 teaspoon salt or to taste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 bay leaves (small) or 1 large
2 cups frozen okra, sliced in thirds
1 can (14.5 oz.) diced tomatoes or 2 cups freshly chopped tomatoes
1 pound uncooked whole crawfish (optional)
1/4 pound chopped lobster meat (optional)
2 tablespoons thinly sliced green onions (green parts only) 
Chopped parsley to garnish
 
Directions

1. Rub the shrimp with Creole or Cajun seasoning and set aside.
2. Select SAUTE mode and when Instant Pot has heated, add 2 tablespoons of olive oil to the inner pot.
3. Add the andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
4. Press CANCEL and transfer the chicken and sausage to a plate using a slotted spoon and set aside.
5. To make the roux use a medium saucepan and add remaining 1/2 cup olive oil and all-purpose flour.
6. Cook the oil and flour until the mixture resembles dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. For my seafood gumbo I didn’t get the roux very dark as I wanted to taste the shellfish. Be patient… this is important. If you don’t have the time to cook it right “today” save it for another day.
7. Add the onions, bell pepper, celery and garlic to the roux. Stir until vegetables are slightly soft, about 5 minutes.
8. Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
9. Moving back to the Instant Pot, select SAUTE mode
10. Stir in the broth (can include clam juice and wine), white, black and cayenne peppers, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, bay leaves, frozen okra and then transfer the roux mixture to the Instant Pot.
11. Stir in the reserved chicken and sausage.
12. Add tomatoes on top and gently push down with a spatula to submerge. Do not stir.
13. Close Instant Pot lid and set the PRESSURE mode on HIGH FOR 4 MINUTES.
14. After cooking, do a QUICK RELEASE of the pressure and open the Instant Pot.
15. Immediately stir in the shrimp and close the Instant Pot for another 10 minutes.  The shrimp will cook in the residual heat (if using precooked lobster or crawfish let the shrimp cook for 5 minutes then open the lid again and add the rest of the pre-cooked seafood).
16. Open the Instant Pot, stir and ladle the gumbo over Jasmine Rice or rice of your choice.
17. Garnish the gumbo with a sprinkle of parsley and green onions.

ChefSecret: Some recipes suggest cooking the roux in the Instant Pot, I don’t. My Instant Pot is prone to getting a HOT or BURN message. I recommend cooking the roux on the stovetop and adding it to the inner pot after the broth. The darker the roux, the more intense the flavor of the gumbo.  Be sure not to burn the roux, so keep stirring constantly especially as it gets darker.
One of the things I really love about gumbo is anything goes. For the pictured recipe I deleted the chicken and added lobster meat and crawfish as noted in the ingredient listing. The precooked crawfish were a mistake. I got all the flavor, but the meat was barely noticeable. Next time I’ll just get a half dozen or so crawfish and use them as a garnish on the top. You can also add fresh clams and crab meat for more seafood flavor.

Quip of the Day:  “Being trapped in a car with a talkative child is like having an insane parrot glued to your shoulder.”
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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 [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.
#Entrees #Dinner #NewOrleans #BigEasy #Gumbo #InstantPotGumbo #InstantPot #FatTuesday #MardiGras2025 #MardiGras #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Instant Pot Mongolian Beef is a delicious dish made with flank steak with a dark flavorful sauce. The beef is tender, and the sauce is thick and rich… perfect to serve over rice.
 
Legend has it that when the Mongol Empire was at its peak, almost 1,000 years ago, it was Genghis Khan and his army that gave us what we now know as Mongolian Beef.
 
At the end of a long hard day of battle, the Mongols would make a large fire and use their shields as grills, as the Mongols believed that food should never be cooked directly on fire. With a freshly slaughtered cow or yak, they would use their swords to turn the meat and even eat with. They had brought along garlic and onions on their battles to help season and flavor the meat, along with a special sweet sauce that only the Mongols knew how to make.
 
We know this is just a ‘legend’, but it’s a lot more fun than the actual truth behind Mongolian Beef (spoiler alert, it doesn’t come from Mongolia, neither does Mongolian BBQ). Regardless of the origin, it’s still one of the top selling dishes in Chinese restaurants.
 
Mongolian beef is a dish from Taiwan consisting of sliced beef, commonly paired with scallions or mixed vegetables and is not particularly spicy. As noted above, Mongolian Beef is often served over steamed rice or in the US, over crispy fried cellophane noodles. It is one of those staple dishes in American Chinese restaurants. Despite its name, the dish has nothing to do with Mongolian cuisine.
 
For some reason Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared… beef grilled over basins of charcoal or gas-fired grills. None of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but from basic Chinese-American cuisine. A variation—Mongolian lamb—substitutes the beef with lamb (same ingredients and prep and cooking times).
 
Prep time:  25 minutes
Cook time:  25 minutes
Yield:  6 servings
 
Ingredients 
3 tablespoons corn starch
2 pounds flank steak, cut across the grain in 1-inch wide strips
2 tablespoons cooking oil, canola, peanut, other neutral oil
8 cloves garlic, pressed
1 tablespoon ginger, minced (or 3 teaspoons powdered)
3/4 cup low sodium soy sauce
2 tablespoons rice wine (mirin), or sherry or rice wine vinegar
3 teaspoons toasted sesame oil
1/2 teaspoon red pepper flakes, (or 1/4 teaspoon cayenne pepper)
3/4 cup water, divided
5 green onions, chopped in 1-inch pieces
1/4 cup brown sugar
2 tablespoons toasted sesame seeds
 
To thicken the sauce
2 tablespoons corn starch
2 tablespoons cold water
 
Directions

1. Add the corn starch to a large plastic zip closure bag. Add the beef slices and shake to coat them in the corn starch. Set them aside in the bag.
2. Turn on the Instant Pot to SAUTÉ setting.
3. When the pot is hot, add the oil.
4. Add the beef in one layer and brown both sides. You will need to do this in two batches, so the meat isn't crowded. The meat will not be fully cooked at this point. Remove the browned meat to a plate and set aside.
5. While the beef is browning, using a large measuring cup add the garlic, ginger, soy sauce, rice wine, sesame oil, red pepper flakes and 1/4 cup of water. Mix well and set aside.
6. Add the remaining 1/2 cup of water to the pot and use a wooden spoon to scrape up all the browned bits from the bottom of the pot (deglaze).
7. Add the sauce and green onions to the pot and stir.
8. CANCEL the SAUTÉ SETTING and add the beef and any liquid on the plate back into the pot.
9. Close the lid and set the steam release knob to the sealing position.
10. Press the PRESSURE COOK button to HIGH PRESSURE for 10 MINUTES. The pot will take 5 to 7 minutes to come to pressure.
11. While the beef is cooking, mix the corn starch and water for thickening. Set aside.
12. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 MINUTE NATURAL RELEASE.
13. Turn the steam release to the VENTING POSITION to release the remaining pressure.
14. When the pin in the lid drops back down, open the lid.
15. Add the brown sugar, stir well.
16. Turn on the SAUTÉ setting (normal heat).
17. Stir the beef and sauce. When it starts to simmer, pour in the corn starch slurry, if needed. Then TURN OFF the Instant Pot.
18. Serve immediately over some hot cooked rice and garnish with toasted sesame seeds.

ChefSecret:  A lot of dishes in China had Mongolian in the name, but they were in no way related to Mongolian culture. So Mongolian beef is nothing more than a Taiwanese stir-fry!

Quip of the Day:  不怕慢，就怕站 (bù pà màn, jiù pà zhàn)
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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.

#Entrees #Dinner #MongolianBeef #Beef  #FlankSteak #InstantPotMongolianBeef #InstantPot #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                 PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Sometimes when I’m preparing dinner for many people, every one of my burners is occupied and both my ovens are stuffed. I’ve run out of room! What’s an overly ambitious chef to do?  Get out the Instant Pot and plug it in. With my handy-dandy Instant Pot I can both cook and hold while everything else is occupied. A large bowl of classic mashed potatoes makes any meal a little better.
 
I hate to admit it, but my mother came from a long line of mashed potato and cranberry forgetters when preparing a large meal. A familiar cry heard each Thanksgiving was, “Where are the mashed potatoes!” This could mean one of three things:

• Someone forgot to start them
• Someone forgot they were cooking
• Or someone forgot them in the kitchen, and they were stone cold by the time they hit the table.

 
This always bummed me and everyone else out. I mean, we’re talking mashed potatoes here! What could be more important to a holiday or even a family dinner?
 
So, I set out to change my family’s mashed potato legacy. Thankfully, it was pretty easy. My secret to great mashed potatoes—the Instant Pot. Instant Pot mashed is seriously good. And thanks to the “keep warm” setting, you never have to worry about serving cold mashers. Now, if only you can get the gravy right!
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
1-1/2 cups water
4 pounds russet potatoes, peeled
2 cups half-and-half or whole milk, warmed
8 tablespoons (1 stick) unsalted butter, at room temperature
2 teaspoons kosher salt
Freshly ground black pepper (optional)
 
To keep warm
1 tablespoon unsalted butter, at room temperature
3 tablespoons half-and-half or whole milk
 
Serving options
1 tablespoon chopped fresh chives
2 tablespoons cold unsalted butter
 
Directions

1. Set a wire rack in a 6-quart or larger Instant Pot.
2. Add the 1-1/2 cups water.
3. Place the potatoes on the rack. Lock the lid and make sure the valve is sealed.
4.  Set the cook time for 20 MINUTES at HIGH PRESSURE.
5. When the cooking time ends, do not vent the pressure cooker. Allow the pressure to release naturally; this can take up to 15 minutes.
6. Once the pressure valve drops, carefully open the lid and transfer the potatoes to a large bowl.
7. Add the half-and-half or milk and butter.
8. Mash with a potato masher, food mill, or ricer. (Or whip the potatoes with a stand or handheld mixer on low speed with the paddle attachment. Do not use an immersion blender or food processor.)
9. Add the salt, season with pepper, if desired, and stir to combine. Taste and add more salt and pepper as needed.
10. To keep the mashed potatoes warm, wash the insert of the pressure cooker to remove any cooking starch. Return the insert to the pressure cooker and coat the bottom and sides of the insert with butter.
11. Add the half-and-half or milk. Spoon in the warm mashed potatoes but don't stir. Cover with a glass lid or pressure cooker lid. If using the pressure cooker lid, be sure to turn the sealing valve to open.
12. Turn on the "KEEP WARM" setting. Gently stir the potatoes every 20 to 30 minutes to prevent them from sticking to the pot.
13. When ready to serve, spoon the mashed potatoes into a serving dish and top with chopped chives and a few pats of butter.

ChefSecret:  Mom used to forget the gravy, too. I have a second 6-quart Instant Pot just for the giblet gravy. The only thing I have to be concerned about is tripping a breaker!
Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

Quip of the Day:  Q. What did the angry potato say during an argument?  A. You better be careful or I’ll mash you!
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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 [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. Looking for something specific? Check out the search feature to make it easier to navigate through our blogs. 
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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.

#SideDishes #MashedPotatoes #InstantPot #InstantPotMashedPotatoes #2025Recipes #QuarantineKitchen #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2025

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