…from the Perspectives’ KitchenHappy 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
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.”😊 ------------------------------------------- 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 and/or American Red Cross. #Entrees #Dinner #InstantPot #Lasagna #NewMexicoLasagna #2022Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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…from the Perspectives’ KitchenHow 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
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! ------------------------------------------- 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. ------------------------------------------- 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 ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ KitchenHow 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
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!" ------------------------------------------- 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 …from the California Kitchen How you doin’? Super Bowl is just over two weeks away (Feb 13th). What are you planning on serving the hungry throngs that are all coming over to your house to watch the big game? Super Bowl just wouldn’t be Super Bowl without Buffalo Wings. I love my Buffalo wings, but I hate the mess and smell of frying wings in my kitchen. That smell seems to permeate the whole house for days. Here’s a better solution. Slow Cooker Chicken Wings are the perfect solution! They are fall off the bone tender and loaded with real Anchor Bar flavor. Make it authentic and serve these luscious wings with carrot and celery sticks and cool ranch dressing studded with blue cheese crumbles. A slow cooker (Crock Pot or Instant Pot—slow cook setting) is an easy and great way to cook chicken wings fresh or frozen! If you cook them from frozen, you will have to drain off some of the excess cooking liquid after cooking. Brush the wings with a little bit more sauce and give them a quick broil. After broiling, place the wings back in the slow cooker or on a warming tray to keep them warm. I always have trouble not eating the whole batch, they are so deliciously tangy and melt-in-your-mouth tender. Don’t forget the ranch dip! By the way, there is a difference between Buffalo sauce and hot sauce. Hot sauce is basically just hot peppers, salt and vinegar. Buffalo sauce is smoother than hot sauce, and richer in flavor. The butter creates a spicy and silky sauce that tastes restaurant quality at home. Store bought Buffalo sauce is usually made with oil, not butter. My homemade sauce is made with melted butter—that’s why it tastes so darn good! All you need to do is whisk 2 parts Franks Original Hot Sauce (not Franks Wing Saue) to one part melted butter (or margarine). What’s easier than that? Toss your favorite wings in this spicy sauce, or use it to dip your veggies, fries, burgers, shrimp, you name it! Store it in an airtight glass container and refrigerate. It will last several weeks in the refrigerator. Quick History of Buffalo Wings (named after the city, not the animal) On a Friday night in 1964, Dominic Bellissimo was tending bar at the now famous Anchor Bar Restaurant in Buffalo, NY. Late that evening, a group of Dominic’s friends arrived at the bar with ravenous appetites. Dominic asked his mother, Teressa, to prepare something for his friends to eat. Teressa had deep fried some wings and flavored them with a secret sauce she just made up. The wings were an instant hit and it didn’t take long for people to flock to the bar to experience this new taste sensation. From that evening on, Buffalo Wings became a regular part of the menu at the Anchor Bar. This phenomenon has spread across the globe. Prep time: 5 minutes Cook time: 3 hours Yield: 6 to 8 servings Calories: 295 per serving Ingredients 4 to 5 pounds chicken wings (with drumettes, if desired), fresh or frozen Buffalo Wing Sauce 1-1/2 cups Franks Original Hot Sauce, plus a little more for finishing 1/2 cup melted unsalted butter For Serving A bunch of cut carrot sticks A bunch of cut celery sticks Hidden Valley Ranch Dressing Blue cheese crumbles to taste Garnish with paprika and chopped chives Directions
ChefSecret: I always double up on the Buffalo Sauce so I have enough to use for topping and other dishes. Quip of the Day: “Which football player wears the biggest helmet on Super Bowl Sunday? The one with the biggest head.” ------------------------------------------- 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. In this New Year, seek out the good in people and avoid conflict. 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 #InstantPot #SlowCooker #Snack #Lunch #Dinner #BuffaloChickenWings #BuffaloSauce #Chicken #Buffalo #SuperBowl #AnchorBar #FranksHotSauce #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 Joan’s Healthy Recipes How you doin’? If you watched the Rose Parade on TV this year then you know that SoCal has been much colder than usual making it soup time. Soups are the perfect warming foods… from your tummy to the cockles of your heart. This is a traditional Italian soup recipe full of healthful, nourishing ingredients including lots of vegetables, beans and tomatoes. It’s a meal you will want to cozy up with not only when it’s chilly outside, but any time of year. Minestrone has a rich history that dates back hundreds of years. Its popularity began to take off in the 2nd century BC when Rome conquered different regions of Italy. During this time of geographic growth, a wide variety of new vegetables were introduced. Minestrone varies by season and by region: In the northern region of Lombardy, minestrone might include pasta and winter squash; farther south, in Tuscany, cannellini beans and cabbage or kale; in the coastal city of Genoa in the northwestern region of Liguria, it could be finished with pesto (my favorite). Joan’s Instant Pot Minestrone Soup as written is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy, too! Prep time: 20 minutes Cook time: 4 minutes Pressure release time: 30 minutes Yield: 8 servings Calories: only 285 calories per serving Ingredients 3 tablespoons olive oil 1 cup chopped yellow onion 1 cup chopped carrots 1 cup chopped celery 3 tablespoons minced garlic 1-1/2 teaspoons dried oregano 1-1/2 teaspoons dried thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 6 cups low sodium vegetable broth 2 cups chopped Yukon gold potatoes 1/2-inch pieces 1/4 cup tomato paste 1 28-ounce can fire roasted crushed tomatoes, drained 1 15-ounce can red kidney beans, cannellini beans or Great Northern beans (rinsed and drained) 3/4 cup dry short pasta (small shells or elbow pasta), cooked separately 1/2 cup chopped green beans For Finishing (optional, for serving) A splash of lemon juice 1/4 teaspoon red pepper flakes 2 tablespoons grated Parmesan cheese (skip if keeping vegetarian) Directions
ChefSecret: Joan’s Healthy Recipe Minestrone is merely a suggestion of ingredients that can be used. You can vary the vegetables in this soup depending on what you have in the refrigerator and your personal taste.
Quip of the Day: “I saw this guy on the scale in the gym the other day sucking in his stomach. I said, ‘that’s not going to do any good to lower the weight.’ ‘Sure it is,’ he replied, ‘that’s the only way I can see the dial on the scale.’” ------------------------------------------- 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. In this New Year, seek out the good in people and avoid conflict. 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 #InstantPot #Soup #Minestrone #Vegetarian #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 |
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