…from the California Kitchen ![]() 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
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. ------------------------------------------- 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. #Entrees #Soup #VegetableSoup #Vegetarian #Carrots #Turnips #Celery #Tomatoes #Cabbage #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022
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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 … 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 The Original Recipe from the Famous Hotel Bel-Air, Los Angeles ![]() How you doin’? Probably the best known 5-star hotel in Los Angeles is The Hotel Bel-Air. It is a beautiful garden setting hotel that has attracted the famous (and some infamous) since 1946 after it first opened. Personally, I consider the hotel to be one of the most beautiful resorts in the world. Long before Wolfgang Puck took over the food services at The Hotel Bel-Air, they had several signature dishes served in the café. One of my favorites was the original Tortilla Soup. At one point in time the executive director and our client, Carlos Lopes, shared the hotel’s famous Tortilla Soup recipe with me. How did this hotel come to be in such a posh residential area of Los Angeles, you ask? Alphonso Bell, a wealthy oil tycoon, bought 600 acres of land to the west of downtown Los Angeles. He named the area ‘Bel-Air’ and created the most exclusive neighborhood. After Clark Gable bought property in the compound it was like his wild cat well came in and many other well-known people followed Gable’s lead. Mr. Bell built a design and estate planning office nestled in the Santa Monica canyons. This building was later converted into Hotel Bel-Air’s main mission-style building. In early 1946, a Texan hotel entrepreneur named Joseph Drown purchased 18 acres of land from Bell, including the original building and transformed the site into an elegant and secluded hotel. Mr. Drown restored the original buildings and added a series of new guest rooms before the hotel officially opened on August 24, 1946. Hotel Bel-Air became very popular with many famous and wealthy celebrities of old Hollywood and world dignitaries, who were attracted by the luxury and privacy of the hotel. Well-known guests during this time included Grace Kelly, Cary Grant, Marilyn Monroe and Audrey Hepburn. Aside from the beauty of the property the service and hospitality were the biggest draws and, of course, you couldn’t have al fresco lunch or dinner without enjoying a bowl of their famous Tortilla Soup. After the last major hotel renovation, Chef Puck made many changes to the menu, but the Tortilla Soup has remained with a slightly different recipe. If you are so inclined, try the original. Prep time: 30 minutes Cook time: 45 minutes Yield: 10 10-ounce servings Ingredients For the soup: 1/4 cup corn oil 10 corn tortillas (6”), chopped 1/4 cup fresh garlic, minced 4 tablespoons fresh cilantro, minced 1 large fresh brown onion, pureed 1 tablespoon cumin 4 bay leaves 1/2 teaspoon cayenne pepper (more if you like it spicier) 18 ounces tomato puree 1 cup chicken base (I prefer Better Than Bouillon) 16 cups hot water Setup for a single serving portion 1-1/4 cups prepared tortilla soup (from recipe above) 1/4 cup fried corn tortillas, cut into thin strips 3 tablespoons grilled chicken, julienne cut 1 tablespoon Monterey jack cheese, shredded 1 tablespoon avocado, peeled and cubed 1 fresh cilantro sprig 1 fresh lime wedge Directions
ChefSecret: When making creamy smooth soups one indispensable tool is an immersion blender. An immersion blender, also known as stick blender, mini blender, hand blender or wand blender, is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. The immersion blender was invented in Switzerland by Roger Perrinjaquet, who patented the idea on March 6, 1950. He called the new appliance "Bamix", a portmanteau of the French "battre et mixer." Larger immersion blenders for commercial use are sometimes nicknamed boat motors (popularized by Emeril Lagasse and Alton Brown). Uses include puréeing soups and emulsifying sauces. Prices for the home units range from $30 to $150. If you’re looking for a quicker and more ingredient-friendly recipe try my Six Can Chicken Tortilla Soup recipe. Six Can Chicken Tortilla Soup When was the last time you did a thorough inventory of the canned goods in your pantry? If you haven’t taken inventory recently you may be surprised to find that you have several delicious meals just waiting to be made. Personally, I’m not a big user of canned foods, but during these turbulent times and shortages of certain supermarket items I bought and stored a lot of canned goods—just in case. I’m not a hoarder and I don’t have a closet full of toilet paper, but I do have at least one can each of the items listed below just crying out to be used. For this recipe, you’re not going to need a lot of skills training unless you flunked can-opening 101. And, if that’s the case you want to buy or borrow an electric can opener. If you think this is a tinny-tasting solution, you’d be wrong. Not only is this a fast and easy soup to prepare, but this zesty soup is also delicious and only 5 canned ingredients! Serve this soup over store-bought tortilla chips, and top with shredded Cheddar cheese and avocado slices. Now, throw away the empty cans and no one will ever know that it wasn’t from scratch! Prep time: 5 minutes Cook time: 15 minutes Yield: 6 servings Ingredients 1 (15 ounce) can whole kernel corn, drained 2 (14.5 ounce) cans chicken broth 1 (10 ounce) can chunk chicken 1 (15 ounce) can black beans 1 (10 ounce) can diced tomatoes with green chile peppers, drained (Ro-tel) 3 ounces sharp Cheddar or pepper-jack cheese 1 chopped avocado Directions
ChefSecret: Canned products are best used within 12 to 18 months. Covid-19 Quip of the Day: “Today I will live in the moment unless it is unpleasant in which case, I will eat a cookie.” ------------------------------------------- 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. #Soup #TortillaSoup #HotelBel-Air #Chicken #Entree #BetterThanBouillon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 … from the California Kitchen ![]() How you doin’? When the weather tuns cold it makes me think about great soups, but it doesn’t have to be chilly outside to enjoy this French classic. French onion soup (French: soupe à l’oignon) may be served as a meal or as a first course and is usually based on beef or veal stock and onions—lots of onions. It is most often served gratinéed with a French bread crouton covered with cheese floating on top. After becoming a little obscure in culinary circles, this soup underwent a resurgence of popularity in the 1960s in the United States because of the renewed interest in French cuisine. The Romans enjoyed a good onion soup. Throughout history, onion soup was food for the less fortunate as onions were cheap, plentiful, and easy to grow. The modern version of this soup originated in Paris in 18th century, made from beef broth, and a variety of caramelized onions. As it is told, it was introduced in the United States by the New York restaurant of Henri Mouquin in 1861, where his wife Marie Julie Grandjean Mouquin was the chef. The crouton with the melted cheese on top is reminiscent of ancient soups served in Greece and Italy. Prep time: 20 minutes Cook time: 30 minutes Yield: 6 large servings Ingredients For the soup 1-1/2 tablespoons olive oil 1-1/2 tablespoons fresh garlic, minced 4 cups fresh white onions, julienne cut 1/2 cup fresh red onions, julienne cut 1/2 cup fresh green onions, circles 1/2 cup fresh shallots, julienned cut 1/2 tablespoon sherry wine 2 tablespoons Worcestershire Sauce (I prefer Lea & Perrin) 1/2 tablespoon kosher salt 1/4 teaspoon fine grind black pepper 2-1/2 tablespoons beef base (I prefer Better Than Bouillon bases) 5-1/2 cups hot water For the bowl garnish per portion 1 slice Gruyère crouton (see ChefSecret) 2 tablespoons shaved Parmesan cheese 1 tablespoon grated Monterey jack cheese Directions To make the soup
ChefSecret: To make the crouton, start with a thick piece of lightly toasted French bread. Set it on the bowl of hot soup like a raft, top with the cheese and melt the cheese under a broiler or with a kitchen torch. This is soup is even better the second day. Covid-19 Quip of the Day: “There are so many Coronavirus jokes out there, it’s a like a major pundemic.” 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. #Soup #FrenchOnionSoup #4OnionFondueSoup #Fondue #Entree #BetterThanBouillon #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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