… from the California Kitchen How you doin’? It doesn’t have to be winter to enjoy a bowl of soup… especially a bowl from Italy. Italian Wedding Soup is a hearty, healthy and delicious soup. If you think it has something to do with Italian weddings you would be all wrong. Having said that, I’ll bet you’re wondering where and why this tasty soup got its name. If Italians actually serve this soup at their weddings, it is pure coincidence. Italian folklore romances this soup as traditionally served at Italian weddings to provide the bride and groom to “energy” throughout the evening. However, if serving this dish appeals to the romantic in you, we hate to burst your bubble, it isn’t true. The English translation got this dish all mixed up. Italian Wedding Soup originated in Naples and its original Italian name is really minestra maritata, which means “married-up soup” which implies the unity of all the ingredients which consist of leafy, bitter greens (chard, kale, chicory, spinach, etc.) and a hearty meat broth with pork, beef, ham hocks or sausage. Although the Americanized version includes tiny meatballs and a little bit of greens, traditionally this soup is heavy on the veggies and doesn’t include meatballs at all. Really, there is nothing fanciful and elegant about the soup, as it was considered a peasant dish using whatever meat or chicken bits and greens were available to throw in—kind of like the old “Stone Soup Story.” This is my gussied-up Americanized version of the original and I can tell by experience this is a hell of a lot better than anything I found in Naples. Prep Time: 20 minutes Cook Time: 25 minutes Yield: 6 to 8 servings Ingredients 1 tablespoon Olive Oil For the Meatballs 1/2 pound lean ground beef (80%) 1/2 pound ground pork (or 1/4-pound ground veal and 1/4-pound ground pork) 1 egg, beaten 1/2 cup Italian breadcrumbs, homemade is best 1/4 cup Parmesan cheese, finely grated into a powder 3 cloves garlic, finely diced 1/3 cup fresh Italian parsley, roughly chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes For the Soup 1-1/4 cup diced yellow onion 1-1/4 cup diced carrots 3/4 cup diced celery 1 tablespoon minced garlic 8 cups chicken broth (homemade is best when made in an Instant Pot) 2 teaspoons Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup dry orzo pasta 8 ounces fresh leafy spinach For the Garnish Fresh Italian parsley, roughly chopped Freshly grated Parmesan cheese Directions
ChefSecret: In step #7 you can de-glaze the pot using 1/4 cup dry white wine for a fuller flavor. Covid-19 Quip of the Day: “The longer I stay at home during the pandemic the more homeless I look.” ------------------------------------------- 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. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #Soup #ItalianWeddingSoup #Meatballs #Orzo #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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…from the California KitchenHow you doin’? Back a couple of hundred recipes ago, I published a recipe for Cantonese Orange Chicken (Cooking Lesson #96). As I wrote at the time, this is the Americanized version of Orange Chicken. In this recipe I would like you to see what a more traditional Hunan-style Orange Chicken tastes like—it has all the orange, but some of the Hunan heat as well. The big bonus—it’s made in an Instant Pot leaving you with just one pot to clean. All Orange Chicken recipes ask for orange in some form—juice, zest, dried peel or a combination of all three. Authentic Chinese-style orange chicken isn't battered and fried, and it's not sauced with fresh oranges or orange juice either; it calls for using dried orange peel and chili peppers instead. Those recipes can vary all over the place but they’re all in the same ballpark. With this recipe—Instant Pot Orange Zest Chicken—I’ve come as close as I can remember to what I originally tasted in Hunan province…orange, sweet, pungent and slightly spicy. Prep time: 20 minutes Cook time: 45 minutes Yield: 6 to 8 servings Ingredients For the chicken prep 2 pounds chicken thighs or breasts (cut into 1 to 2-inch pieces) 1/4 cup corn starch 1 tablespoon salt 1 teaspoon finely ground black pepper 1 tablespoon granulated garlic 2 to 4 tablespoons peanut oil 1/4 cup Shaoxing rice cooking wine (for deglazing the sauté pan) For the sauce 3/4 cup orange juice (no sugar added) 4 tablespoons minced garlic 1 tablespoon ginger (grated) 1/4 cup lite soy sauce (I prefer Kikkoman low sodium) 1/4 cup granulated sugar 1/4 cup light brown sugar 1 tablespoon rice Asian seasoned rice wine vinegar 1 tablespoon orange zest 2 tablespoons Sriracha hot sauce (more if you like it spicier) 1/3 cup tomato ketchup For optional added goodness 1 peeled tangerine segmented from small a Cutie 1/2 cup spring pea pods 1 cup bean sprouts 2 tablespoons green onion bottoms (cut in circles) For the cornstarch slurry 1 teaspoon cornstarch 2 tablespoons cold water For the top garnish 2 green onions, tops thinly sliced 1 teaspoon orange zest Instructions
Covid-19 Quip of the Day: “You can tell the pandemic is taking its toll when the doctor tells you that you are the perfect weight, but you are 4 feet too short.” ------------------------------------------- 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. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #Chicken #OrangeChicken #OrangeZest #Hunan #Cuties #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 The Cinco de Mayo Collection How you doin’? If you love both tacos and pasta this is the perfect recipe. It incorporates the best flavors and textures of both and when cooked in an Instant Pot it is done and, on the table, in under thirty minutes. And if that’s not good enough, there’s only one pot to clean. You can use any pre-made taco seasoning. I am partial to Lawry’s—you may have to use two packets to get the correct measure. In the ChefSecret below is my preferred blend of spices to make this recipe work as well as any taco seasoning for beef, pork or even turkey. You can spice it up a bit to meet your own tastes. Because the pasta is a bit toothy, this is a great recipe to use as leftovers. Simply fill a shallow baking dish with the pasta blend, cover with microwaveable food film (Glad Press ‘N Seal) and microwave until hot. Remove the food film and add additional cheese and broil in the oven until bubbly hot. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Yield: 4 to 6 servings Ingredients 1 tablespoon olive oil 1/2 small onion finely diced 1/2 cup assorted bell peppers finely diced 1-pound lean ground beef 2-1/2 tablespoons taco seasoning (see my Taco Seasoning in the ChefSecret) 1 jar (16 oz.) of salsa 1-pound pasta shells, uncooked 4 cups beef broth low sodium 1 cup corn (defrosted if from frozen) 1 cup shredded cheese Mexican, Mozzarella, Monterey Jack or Cheddar or a blend tortilla chips fresh lime wedges sour cream, optional if desired fresh parsley or cilantro diced Directions
ChefSecret: Make it to your own taste with Ed’s Taco Seasoning Blend (about 2-1/2 tablespoons) and never buy another packet of taco seasoning mix again. Ed’s Taco Seasoning Blend 1 tablespoon all-purpose flour 1 teaspoon medium chili powder 1/4 teaspoon Chipotle chili powder 1/4 teaspoon cayenne pepper (more for a spicier blend) 1 teaspoon sweet paprika 3/4 teaspoon kosher salt 1/4 teaspoon finely ground black pepper 3/4 teaspoon minced onion flakes 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/4 teaspoon granulated sugar 1/8 teaspoon ground oregano Cheesy Note: Feel free to use a blend of cheeses or whatever you prefer. Also, feel free to add 1 more cup of cheese (2 cups total) if desired. Start with 1 cup and move up from there. Covid-19 Quip of the Day: “Yesterday I ran out of soap and body wash and all I could find was dish detergent. Then it Dawned on me.” ------------------------------------------- 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. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #Taco #Pasta #PressNSeal #Lawrys #Cheese #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California Kitchen How you doin’? I’m not a big take-out order kind of guy. I rather prefer to cook myself. The other day I had a hankering for some restaurant Chinese food. I called up one of the delivery services and they told me it would take an hour. Wait… an hour for some mediocre, semi-cold Chinese food? No way! I can make my own Garlic-Sesame Chicken in about half the time on my trusty Instant Pot. Pressure cooking the chicken with the sauce infuses the chicken with serious flavor. The best part is when I serve it—it’s still hot. The additional benefit is I can serve 4 adults for under 7 dollars. Serve this dish with white rice. Speaking of rice, have you tried Uncle Ben’s Ready Rice? It comes in a pouch and is already cooked. Just zap it for 90 seconds in the microwave and serve. One pouch easily feeds 2 hungry people and is perfect as a side dish with Garlic-Sesame Chicken. Yum! Prep time: 10 minutes Cook time: 25 minutes Additional time: 10 minutes Yield: 4 servings Ingredients 1/3 cup all-purpose flour salt and ground black pepper to taste 8 bone-in, skin on chicken thighs 2 tablespoons toasted sesame oil 4 tablespoons minced garlic 2 tablespoons chopped green onion bottoms (save the tops for later use) 1/4 cup Chinese wine (Shaohsing Rice Cooking Wine) or dry sherry 4 tablespoons water 1/4 cup low-sodium soy sauce (I prefer Kikkoman) 3 tablespoons hoisin sauce 1 tablespoon honey 2 tablespoons water 2 tablespoons cornstarch 2 tablespoons chopped green onion tops 2 tablespoon toasted sesame seeds Directions
ChefSecrets: You can easily add a couple of more thighs to accommodate more people, just be sure to only sauté 4 at a time. Covid-19 Quip of the Day: “I’ve been trying very hard to practice social distancing. The other day I walked down to the park and sat on a park bench and this guy comes right up close and sits down next to me. I move over and he moves over. I moved to another bench and he follows me. This time I looked straight ahead and said, Did you bring the money? He left!" ------------------------------------------- Do you have a question or comment? Do you want to send 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 added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #Chicken #InstantPot #ChickenThighs #Garlic #Sesame #UncleBens #ReadyRice #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen How you doin’? Recently I found a great recipe for a Southern specialty that I never cooked before—Chicken & Dumplings. The original recipe was written by, non-other than Dolly Parton, and who doesn’t love Dolly? Growing up in the East Tennessee mountains, Dolly learned her way around a traditional Southern kitchen. The country legend may be a head-liner on the stage, but she can also cook like a super star. If you give Dolly the ingredients and a dash of time, she can cook it for you. Dolly’s favorite Sunday dinner is, you guessed it, Chicken & Dumplings. I made the recipe her way and then I changed it to fit my trusty Instant Pot and to better suit my tastes. The results were fantastic. Dolly’s recipe called for a longer cooking time and homemade dumpling dough. My recipe calls for refrigerated dough for the dumplings and a very short cooking time. All the flavors and textures translated well to Instant Pot cooking. By the way, if you have a chance, look up more inspirational Southern recipes in Dolly’s Dixie Fixin’s and see how you can adapt them to your Instant Pot. Okay, let’s get into the mood. Play your favorite Dolly Parton shuffle and cook away. Prep time: 20 minutes Cook time: 12 minutes (2 minutes in the Instant Pot) Yield: 4 to 6 servings Ingredients 2 tablespoons unsalted butter 2 cups chopped yellow onions 1/2 teaspoon rosemary 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper, fine grind 1 cup chopped celery 1 cup chopped peeled carrots 32ounces chicken broth 2 pounds boneless skinless chicken breasts, cut in 1-inch pieces 1 can (10.2 oz) refrigerated buttermilk biscuits (I prefer Pillsbury Grands! Southern Homestyle biscuits—the 5-pack) 1 cup frozen green peas 1 cup heavy whipping cream 1 tablespoon chopped flat parsley for garnish Directions
ChefSecret:
Covid-19 Quip of the Day: “I ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.” ------------------------------------------- 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. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #Entrees #Chicken #InstantPot #ChickenAndDumplings #PillsburyGrands #DollyParton #DollysDixieFixins #Oxo #Mandolin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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