How you doin’? Some say that chicken soup is the Jewish penicillin. Maybe that’s the perfect cure for Covid-19. What do you think? Probably not, or the good doctors at the CDC or WHO would have come up with that solution.
 
It was once thought that the longer you simmered the soup, the more flavorful the result. Fortunately technology has enabled us to achieve that slow-cooked flavor in a shorter amount of time. With the Instant Pot, we’re able to cut down the cook time without sacrificing any of the flavor.
 
The Instant Pot concentrates the chicken with flavor, while tenderizing the meat at the same time, resulting in a deeply flavorful soup in a fraction of the time. If you’re all about that slow-cooked flavor, but don’t have the time or patience, you’ll want to try this Instant Pot recipe. This homemade chicken soup recipe, with Matzo Balls and Egg Noodles, is easy enough for even the most challenged cook.
 
Prep time: 15 minutes
Instant Pot Cook time: 20 minutes (plus 20 to build pressure and 15 minutes for the release)
Sauté & Noodle cook time: 20 minutes
Yield:  10 to 12 cups
 
Ingredients
1 tablespoon kosher salt
1 teaspoon black pepper
1/4 teaspoon turmeric
1 teaspoon paprika
1 4 to 5-pound whole chicken, giblets removed
1 small onion, sliced
2 stalks of celery, sliced
2 large carrot sticks, sliced
1 parsnip, sliced
4 cloves of garlic, whole, crushed
6 cups cold water
4-dried bay leaves
10-large allspice berries (optional)
Noodles (optional)
Matzo Balls (optional)
Italian parsley, chopped for garnish
 
Directions

1. Press the SAUTÉ button on Instant Pot, and let it heat up.
2. Combine the salt, pepper, turmeric and paprika; mix together well.
3. Pat the chicken dry. Coat it with the spice mixture, making sure to get underneath the skin and inside the cavity.
4. Once the Instant Pot is hot, brown the whole chicken in the pot about 2-3 minutes on each side. Remove the chicken and set aside.
5. Add the onion, celery, carrots, parsnip and garlic to the pot, and sauté until onions are translucent, about 3-5 minutes.
6. Place the chicken breast-side-down on the Instant Pot trivet, and lower it into the pot, on top of the vegetables.
7. Pour the water in along the sides of the pot, so as not to wash away the seasonings on the chicken.
8. Add the bay leaves and allspice berries.
9. Cover with the lid and secure. Make sure the valve is locked in place and press the MANUAL PRESSURE button.
10. Set the Instant Pot to HIGH PRESSURE to cook for 20 MINUTES. It will take about 20 minutes to build up the pressure. After cooking, NATURALLY RELEASE THE PRESSURE FOR 15 MINUTES, then carefully release the pressure valve and let the pot depressurize completely before opening lid.
11. Remove the chicken, bay leaves and allspice berries (if using) and skim the fat layer from the top of the soup. Save the chicken fat for the matzo balls.
12. Return the pot to the SAUTÉ function, and add uncooked noodles and or matzo balls, if desired. Cook until noodles are al dente about 12 minutes.
13. When the chicken is cool enough to handle, shred the meat from the bones, and return it to the soup.
14. Garnish with chopped parsley and serve immediately.
    

ChefSecret: Now let’s talk matzo balls… the secret to perfect matzo balls may be to use the packaged stuff--Manischewitz Matzo Ball Mix.  I have had many homemade matzo balls, but the best ones come straight from the box. Just follow the directions on the box and make the perfect balls! 
Okay, you say you’re a scratch cook and want to make them the old-fashioned way—well knock yourself out!

                                Almost, But Not Quite Perfect Matzo Balls
 
Ingredients
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup) or vegetable oil
1 cup matzo meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water for boiling
 
Directions

1. In a mixing bowl, mix together the eggs and chicken fat. Stir in the matzo meal and salt and add 1/4 hot water. Lightly mix, but don’t overmix.
2. Cover the dough, let it rest and refrigerate for at least 1 hour.
   
3. Bring the water to a boil over high heat to cook the matzo balls. 
4. Form the matzo dough into balls the size of walnuts.
5. Add the matzo balls to the boiling water, cover, and cook for 20 minutes (don't even peek!).
6. Bring the chicken broth to a simmer. Remove matzo balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Covid-19 Quip of the Day:  “My husband purchased a world map and then gave me a dart and said, “Throw this and wherever it lands—that’s where I’m taking you when this pandemic ends.” Turns out, we’re spending two weeks behind the fridge. I’ve got to learn to get better at darts!”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Soup #InstantPot #Bubbe #MatzoBalls #ChickenSoup #Chicken #EggNoodles #Manischewitz #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                               ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Look on the bright side… we are another day closer to seeing our world back to some sense of normalcy. There are a couple of things I would like to talk to you about today.

While we are still on “lock-down” it’s a good time to experiment a little in the kitchen—do not be frightened to try new things. Through consumer research over the years, we’ve learned that most meal providers have a repertoire of only 5 items they feel comfortable cooking for their families—and one of them is hashed-over restaurant leftovers. Cooking from scratch has been overtaken by cooking for convenience. The latter is more exp     ensive and adds to the weekly cash register tape from your local grocer. So, save some bucks and try cooking from scratch. Here’s a great starter recipe for you.

Yesterday, Joan had a hankering for her favorite California Pizza Kitchen Smashed Pea & Barley Soup. This soup has been a once a week must for the last year. Joan orders the SP&B and I get the Tortilla Soup—it’s kind of the best restaurant comfort food for lunch. So, I went into the test kitchen and fired up my trusty Instant Pot and started whipping up this CPK hack. It’s a hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a recipe hack just like the popular soup sold at California Pizza Kitchen… Joan says it’s really close; I think it’s better—give it a try. Joan says, it’s like a warm comforting hug in a bowl!  Of course, we both look forward to visiting the CPK near the office again soon.
 
This soup is naturally vegan. However, if you want to add some extra richness to the soup you can add in chunks of ham and/or cook the soup with a ham hock. You can also garnish with crumbled bacon when serving.
 
Prep time:  15 minutes
Cook time:  15 minutes (plus 10 minutes pressure release)
Yield:  8 servings
 
Ingredients
 1 cup dried split peas, rinsed and sorted (check for rocks)
1 cup cup uncooked pearl barley
8 cups water (or beef or vegetable stock for added flavor)
2 bay leaves
1 teaspoon kosher salt
1 tablespoon reduce sodium soy sauce
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon dried sage
1/8 teaspoon ground cumin
1-1/2 cups diced carrots
1/2 cup minced yellow onion
1/3 cup finely diced celery
1 tablespoon fresh lemon juice (for a touch of brightness)
Salt and pepper, soy sauce to taste
1/2 cup green onion circles
 
Directions

1. Add the split peas, barley, water (or beef or vegetable stock), bay leaves, salt, soy sauce, thyme, garlic powder, sage, cumin, carrots, yellow onion and celery into the Instant Pot.
2. Cover the pot and secure the lid. Make sure the valve is sealed.
3. Set the MANUAL/PRESSURE cook button to 15 minutes.
4. When the time is up let the pot sit for an additional 10 minutes. Carefully open the valve to vent.
5. Remove the lid.
6. Now you have a decision to make… you can use a stick blender to puree the soup or leave it as is… a little chunky, but still soft and well cooked.
7. Stir in the lemon juice. Add extra salt, pepper and soy sauce to taste.
8. Ladle into bowls, garnish with green onion circles and serve.

ChefSecret:  The Instant Pot cooking methods shaves off about 2-1/2 hours of cooking time.

#Soups #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #ComfortFoods #Lunch #CPK