How you doin’? I love hearty soups especially during the colder months of winter—actually, any time. This recipe is a cross between a hearty soup and a white chili. I started out trying to make a white chili and just got carried away.
 
Soups are funny things… it’s really hard to make a bad soup. I always loved the story of the Russians Cossacks and Stone Soup. Stone Soup is a European folk tale in which hungry strangers with only two large stone convinced the people of a small town’s populous to each share a small amount of their food in order to enhance the flavor of their stone soup that everyone could enjoy. It exists as a moral regarding the value of sharing.
 
So let me share my recipe of Creamy Spiced Chicken Soup with you—no stones required. It’s fragrant, excites your taste buds and warms the cockles of your heart. Serve with a dollop of sour cream and shredded pepper Jack cheese.
 
Prep time:  30 minutes
Cook time:  25 minutes
Simmer time: 2 hours
Yield:  8 servings (can easily be cut in half)

 
Ingredients 
2 pounds roasted or rotisserie chicken, skinned and boned, pulled into large chunks
1 (8 ounce) package cream cheese, softened
1/2 cup half-and-half
1 tablespoon olive oil
1 cup green chopped bell peppers
1 cup red chopped bell peppers, chopped
1/4 cup diced jalapeño peppers
2 tablespoons chopped garlic
2 tablespoons all purpose flour
1 tablespoon dried minced shallots
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups chicken stock
8 ounces jarred salsa verde (green salsa)
1 tablespoon ground cumin
2 teaspoons dried oregano
4 diced tortillas (or 1 cup of Fritos Corn Chips for a toastier flavor)
2 cans (15.5 ounces) white chili beans
Garnish each bowl with 1 tablespoon sour cream and 1 ounce shredded pepper Jack cheese.
 
Directions

1. Pull and skin the chicken meat; set aside. (See ChefSecret for alternate proteins)
2. In a microwave-safe bowl, microwave the cream cheese on high power until soft, about 20 seconds.
3. Add the half-and-half and whisk until completely mixed; set aside.
4. Heat oil in a large pot or Dutch oven over medium heat. Add bell peppers, jalapeños and garlic; sauté until soft, 5 to 7 minutes.
5. Sprinkle the flour over the sautéed peppers and garlic; stir to combine.
6. Add the dried shallots, cayenne pepper, salt, and black pepper.
7. Add the cooked chicken, cream cheese mixture, chicken stock, salsa, cumin, oregano, and tortillas; bring to a boil to slightly thicken.
8. Reduce heat and simmer for 1 hour.
9. Add the chili beans and simmer for another hour.

ChefSecret:  You can use any leftover chicken that you may have in the refrigerator, just discard the bones, skin and breading. You can also use 2 pounds of browned ground chicken or turkey meat.

Quip of the Day: “We might be older now, but I have the satisfaction of knowing that I had great hair, listened to the coolest music, and drove the best car.”
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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. 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 #ChickenSoup #Chicken #Peppers #Shallots #Cayenne #SalsaVerde #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 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’? Are you concerned that you and your family are eating enough vegetables to meet the minimum daily requirements (5-A-Day)? Even if you’re not a vegetarian it is important to try to eat all the veggies you can as often as possible—every day is best. There is great healing power in vegetables.
 
A good quick way to meet these requirements is to make soups. Make a big pot of soup at least once a week. It’s easy to make; is a great hearty lunch or a lovely light dinner.
 
Let’s face it, it’s easier to stay slim when you are younger, but cross 30 and things just start to change. Prioritize your well-being this winter by eating soup and following the recommendations below to keep young, healthy and active. Set the intention to head toward one goal. Just one. Need some inspiration to get you going? We’ve got you covered.
 
Make your workout routine stick once and for all.
Many people set New Year’s resolutions to get fit or work out more. But for some, it’s easier said than done! Learn how you can get motivated and make more time for workouts. Plus, discover tips to help make it a routine, getting you closer to the results you’re after.
 
Crunched for time? Sneak in a workout.
Between meetings, before dinner and at home find slivers of time to squeeze in body movement. Whether you take the stairs or go for a walk, it counts. Jump rope for a few minutes or try low-impact yoga or stretching. Like to dance? Move your hips and feet to the music’s beat. Explore some of the newer, exciting exercise products.
 
Recharge your brain with a crossword puzzle.
One thing that crosswords, other puzzles and solitaire have in common is that they give your brain a workout. It feels good to make connections that may help strengthen the brain.
 
Warm up over a bowl of hot soup.
Add a little spice and veggies to your life with my Chunky Vegetable Soup. Serve it hot with a little salsa and a squeeze of lime.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield: 4 servings
 
Ingredients 
3 tablespoons olive oil
4 tablespoons garlic (finely chopped)
1/2 teaspoon dried thyme
1 cup yellow onion (finely chopped)
28 ounce can of crushed tomatoes
3 medium carrots (roughly chopped)
2 stalks celery (roughly chopped)
2 turnips (roughly chopped)
1/4 head cabbage (roughly chopped)
7 cups low sodium vegetable broth
1 teaspoon of a dried herbs, i.e., basil, oregano and/or parsley
salt and pepper (to taste)
 
Directions

1. In a large pot over high heat, add the oil, garlic, dried thyme, and onions. Cook for 4-6 minutes until onions soften and become clear.
2. Add the crushed tomatoes and stir.
3. Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs.
4. Cover and lower the heat to a simmer. Cook for 25 minutes or until vegetables are cooked through.
5. Check on your soup and stir it every so often to make sure the veggies aren’t burning at the bottom of the pot.
6. Season with salt and pepper to taste and serve.

ChefSecret:  Feel free to add your favorite veggies... broccoli, cauliflower, peas, peppers... whatever makes you happy.  This soup recipe is designed to be vegan, but you can add roasted and pulled chicken or meatballs to change the profile of the nutritionals.

Quip of the Day: “A hearty soup is just a way of screwing you out of a real meal.” -- Mark Twain. 
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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.

#Entrees #Soup #VegetableSoup #Vegetarian #Carrots #Turnips #Celery #Tomatoes #Cabbage #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                              ©Perspectives/The Consulting Group, Inc., 2022

​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

1. Set a 6-quart Instant Pot to SAUTÉ and heat the olive oil until shimmering.
2. When the oil is hot, add the chopped onions, carrots and celery. Sauté, stirring often, until the vegetables soften, about 7 minutes.
3. Add the minced garlic, dried oregano, dried thyme, salt and pepper; cook, stirring, for 30 seconds. Press CANCEL to turn off the sauté function.
4. Sprinkle with the flour and coat the sauteed vegetables, herbs and spices.
5. Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot.
6. Add the potatoes, beans (not green beans), tomato paste, and fire roasted crushed tomatoes. Stir.
7. Close the Instant Pot lid and seal the pressure release valve. Set the pressure cook time to 4 MINUTES at HIGH PRESSURE. The Instant Pot will take about 20 to 25 minutes to reach temperature and pressure.
8. Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
9. When the cook time on the Instant Pot ends, allow the pressure to RELEASE NATURALLY for 5 MINUTES.
10. Then QUICK RELEASE the remaining pressure by carefully and slowly turning the valve to the venting position.
11. Stir the green beans and cooked pasta into the soup.
12. Taste and season with additional salt and pepper, if needed.
13. If desired, serve the soup with lemon juice and/or a small pinch of red pepper flakes, to taste.
14. Garnish with grated Parmesan cheese, if desired.
15. Serve hot.

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.

• Vegetables with longer cook times, like sweet potatoes and butternut squash, should be added to the soup when sautéing. The pressure cook time will stay the same.
• Peas, zucchini or yellow squash would be added after pressure cooking, but before adding the cooked pasta and beans. Simmer the soup using the sauté function until the vegetables are tender.
• Chopped fresh spinach or kale can be stirred into the cooked soup without further cooking.

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.’”
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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. 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

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

1. Gently combine the meatball ingredients. Don't overwork the meat.
2. Roll the meat mixture into 1-inch balls.
3. Set the Instant Pot to SAUTÉ mode and add the olive oil.
4. Brown the meatballs in batches for about 3 minutes, until all sides are brown.
5. Remove the meatballs from the pot and add the onions, carrots and celery. Sauté for 5 minutes, until softened.
6. Add the garlic, sauté for 1 minute longer.
7. Add the chicken broth. Run a wooden spoon along the bottom of the pot to release the brown bits. This helps mitigate the burn indicator that we tend to see with some models of Instant Pots.
8. Add the Italian seasoning, salt and pepper and meatballs.
9. Close the lid and seal the valve. PRESSURE COOK for 5 MINUTES.
10. Open the quick release valve and allow the steam to escape.
11. Open the lid and add the orzo pasta and press the SAUTÉ button. Cook for 9 MINUTES or until the orzo is tender.
12. Stir in the washed spinach.
13. Ladle into bowls and garnish with fresh Parmesan cheese and parsley and serve.

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.”
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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 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