How you doin’? The lowly lentil is a legume that has been sustaining man and woman for thousands of years. Although they are relatively inexpensive, lentils are very nutritious, filling and more importantly, arguably the most flavorful of all the legumes.
​
Lentils grow in pods that contain either one or two lentil seeds. Sometimes smaller than the tip of a pencil eraser, lentils can be round, oval or heart-shaped disks. Known as dal or dahl in India, lentils are dried after harvesting and may be sold whole or split into halves, with the brown and green varieties being the best at retaining their shape after cooking. When halved, dried lentils resemble their split pea cousins.
 
Lentils originated in the Near East or Mediterranean areas and have been a source of sustenance since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops. Lentil artifacts have been found on archeological digs on the banks of the Euphrates River dating back to 8,000 B.C. and there is evidence of the Egyptians, Romans and Hebrews eating this legume. Lentils are also mentioned several times in the Bible; one example is in the book of Genesis and the story of a hungry Esau, who gave up his birthright for a bowl of crimson lentils and a loaf of bread.
 
Lentils have been a necessity for people struggling with food insecurity or a delicacy for members of the upper class. While those Catholics who could not afford fish during the season of Lent substituted lentils, lentils graced the tables of peasants and kings alike as a tasty and plentiful source of protein. In Greece, this legume was favored by low-income communities while in Egypt it was fed to royalty. Go figure.

Today, there are hundreds of varieties of lentils, with as many as 50 or more cultivated for food. They come in a variety of colors, with red, brown, and green being the most popular. Lentils have an earthy, nutty flavor, and some varieties lend a slight peppery touch to the palate.
 
Even though it is still quite hot in many areas, this special after Labor Day soup is perfect  for the upcoming fall season and is a particular favorite of Joan’s. Using an Instant Pot, this delightful soup can be on your table in about 30 minutes.
 
Prep time:  5 minutes
Cook time:  27 minutes
Total time:  32 minutes
Yield:  6 servings
 
Ingredients
2 tablespoons olive oil
1 cup diced Vidalia onions (sweet onion)
1 cup diced purple onions
1 cup diced carrots
2 cups diced celery
1 teaspoon kosher salt
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1-1/2 cups green lentils rinsed and picked over for rocks (or red color for a little excitement if you prefer)
32 ounces beef broth (or use vegetable broth for vegetarian version)
2 cups water
1 teaspoon cumin powder
1/4 teaspoon chili powder
1 teaspoon red pepper flakes
1 teaspoon ground thyme
2 bay leaves
2 tablespoons tomato paste
 
Directions

1. Turn your Instant Pot on to SAUTÉ.
2. Add 2 tablespoons olive oil.
3. Add onions and sauté for 4 minutes until just translucent.
4. Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes longer.
5. Add lentils, broth, water, cumin, chili powder, red pepper flakes, thyme, bay leaves and tomato paste.
6. Seal the Instant Pot, make sure the venting knob is sealed and push the pressure cook button to HIGH and set for 20 MINUTES.
7. Once the Instant Pot beeps let it release the pressure naturally. It takes about 5 minutes to release all the steam.
8. Ladle soup into warmed bowls to serve.

 
ChefSecrets:

• Any color of lentils will work but I like green lentils best in this soup.
• Use the 2 different onions as specified—purple and yellow or sweet Vidalia as it gives it a robust flavor.
• When you press the sauté button, let it heat up until the display says HOT before adding oil and let that heat up for another minute.
• You can make this vegetarian or vegan if you prefer, just leave out the broth and substitute it with either veggie broth or water.
• As the Instant Pot comes to pressure, allow for an additional 10-15 minutes. It really depends on how full the instant pot is.
• Always protect yourself from the steam by donning an oven mitt when either doing a quick release or opening the lid.

Quip of the Day:  Q. How do you address an audience full of dried seeds? A. "Ladies and lentil-men...."
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Soup #Entree #InstantPotRecipe #InstantPotLentilSoup #Lentils #VidaliaOnions #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? French onion soup is such a classic dish that most folks  tend to reserve it for restaurant outings—I do. It’s a must have at Hanks Fine Steaks and Martini’s at the Green Valley Casino in Henderson, Nevada. But if you think about it, this rich, savory soup made from buttery caramelized sweet onions, dry white wine, sherry and savory cooked beef broth is perfect for cozy winter nights. It is one of the ultimate comfort foods.
 
This is a one dish soup as the crusty French bread is built right in. Simply float a lightly toasted baguette slice over the soup, then top with nutty Gruyère cheese. To finish it off, place it under a broiler until the bread is golden brown and crispy, the cheese is melted and bubbly and beginning to brown. The soup essentially becomes a brothy dip for your cheese toast. I always make a little extra cheese toast for slurping up any remaining soup in the bottom of the bowl.
 
French onion soup’s depth of flavor lies in the caramelizing of the onions, which if done right, is a bit time consuming—45 minutes. Stir the onions occasionally to make the onions nice and golden. It’s really quite simple… it’s just a bit of stirring, simmering and ladling. Real basic stuff! I know you can do it. You’re not just sweating the onions; you are caramelizing them turning the sugars to a golden buttery brown.
 
French onion soup is a light lunch or dinner and great for a first course for entertaining. It’s the perfect starter for a Hank’s steak dinner. Plus, you can cook the soup ahead of time, and then slide everything under the broiler right before serving. That way the Gruyère is still bubbling when the bowls come to the table.
 
Prep time:  25 minutes
Cook time:  1 hour
Yield:  4 to 6 servings
 
Ingredients 
3 tablespoons unsalted butter
3 pounds large sweet yellow onions, peeled and thinly sliced
3/4 teaspoons kosher salt, divided, plus more to taste
6 cups beef stock (homemade or store bought)
1 cup dry white wine
2 teaspoons dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground black pepper, plus more to taste
1 baguette, cut into 1/2-inch slices
1-1/2 cups grated Gruyère cheese
1 tablespoon chopped chives for garnish
 
Directions

1. In a heavy-bottomed Dutch oven, melt the butter over medium heat. Add the onions and 1/2 teaspoon salt, stir to combine, and cover. Cook until the onions are softened, 5 to 7 minutes.
2. Remove the lid and cook the onions, stirring occasionally, until golden brown and caramelized, 45 to 60 minutes. Yes, it takes that long to do it right. Reduce the heat if the onions are beginning to char.
3. In a medium size saucepan, warm the beef stock over low heat.
4. Once the onions are caramelized, add the white wine and sherry to the Dutch oven and bring to a boil.
5. Stir in the flour and cook for 1 to 2 minutes until thickened.
6. Slowly add the warm broth, the remaining ¼ teaspoon salt and black pepper.
7. Bring the soup to a boil and cook, uncovered, for 10 minutes.
8. Correct the seasoning with salt and black pepper, if necessary.
9. Heat up the boiler.
10. Arrange the bowls or cups on a sheet pan.
11. Ladle the soup into the bowls or cups, top each with a slice of bread, and sprinkle a generous amount of Gruyère on top.
12. Carefully place the baking sheet on the top rack of the oven and broil for 1 to 2 minutes, watching carefully, until the cheese is melted and lightly browned.
13. Garnish with the chopped chives and serve piping hot immediately.

ChefSecret:  Use chives only—do not use the large spring green onions—they are not as sweet and flavorful as chives.

Quip of the Day:  An apple a day keeps the doctors away... an onion a day keeps everyone away.
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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 [email protected].  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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Soup #FrenchOnionSoup #HanksFineSteaks #CaramelizedOnions #YellowOnions #FrenchBread #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Fall into winter is soup season. Actually, any time is a good time for soups—even chilled soups are hearty and fulfilling during warmer months. A cozy, warm bowl of soup is exactly what many of us need during these cold days of winter.
 
Joan’s favorite soup is minestrone… Italians have been enjoying it for centuries. But how did this hearty soup make its way from Italy to our tables here in America? It’s all due to the popularity of the soup and its versatile recipe.
 
Minestrone is one of the cornerstones of Italian cuisine and may even be more widely dispersed and enjoyed throughout Italy than pasta. The soup was initially made from small things leftover from previous meals, combined so as not to waste perfectly good food. Sounds perfect for today’s waste reduction focused population.
 
Gradually, the standard minestrone recipe changed, and by the 18th century, the word “minestrone” no longer implied a soup made from leftovers, and instead indicated the soup recipe we are now familiar with, which is made for its own sake. Additionally in America, the soup is now often a starter dish instead of the main course. 
 
Minestrone is a thick pasta- and vegetable-based soup. You can add any number of veggies and carbs you choose to make this soup even heartier. The core ingredients, however, are most often celery, onions, garlic, carrots, tomatoes, olive oil and pasta. It is  often topped with shredded parmesan.
 
I created my minestrone soup for T.R.’s Restaurants in Wichita as a way to utilize unused veggies. If you love Minestrone and don’t want to ingest the excess sodium and lack of veggies in the canned varieties, then take an hour out of the day and make T.R.’s Minestrone Soup. Serve with hearty, crusty bread, romaine salad and a nice merlot.
 
Prep time:  35 minutes
Cook time:  45 minutes
Yield:  4 to 6 servings
 
Ingredients 
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
5 carrots, sliced
4 cups tomato sauce
4 cups chicken or vegetable broth
1/2 cup red wine
2 large pieces of Parmesan cheese rinds (see ChefSecret below)
3 zucchinis, quartered and sliced
2 cups baby spinach, rinsed
1 (15 ounce) can green beans, drained (or fresh if you have them)
1 cup canned kidney beans, drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small sea shell or elbow  pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
 
Directions

1. Heat 3 tablespoons of olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.
2. Add celery and carrots; sauté for 1 to 2 minutes.
3. Pour in tomato sauce and broth; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper.
4. Simmer until soup is heated through, 30 to 40 minutes.
5. Meanwhile, fill a medium saucepan with water and bring to a boil.
6. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
7. Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
8. Spray with olive oil to serve.

ChefSecret:  I like to throw in a couple of leftover Parmesan cheese rinds when I start to simmer the soup. The soup also gets topped with shredded Parmesan when serving, but adding the rind to the pot while the soup is simmering gives it additional depth and a nutty flavor that takes the already-excellent soup up a notch. Plus, it’s a way to get a little more use out of expensive Parmesan cheese that you might have otherwise discarded.

As Parmesan cheese ages, the outside of the wheel naturally hardens more than the inside and becomes what we call the rind. It’s still cheese. It’s still edible, but it’s not too enjoyable to eat in its hardened cured form. Instead of tossing them, keep them in a freezer zip-top storage bag in your freezer until you’re making a soup, stew, risotto, pasta sauce or another dish that could benefit from some extra depth of flavor.

Remove the Parmesan rind before serving the soup. It will be soft and mushy. You could brush olive oil and garlic on slices of baguette or Italian bread, toast it up, and spread the softened rinds on the slices of bread to eat.

Quip of the Day:  What do the ducks have for dinner?  They have Quackers and soup, of course!
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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 [email protected].  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, 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 #Soup #Minestrone #TRsMinestrone #ItalianSoup #VegetableSoup #QuarantineKitchen  #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? My cousin Monroe was the mayor of Ojai, a small town near Ventura, California. While Monroe was a well-known optometrist, he had a knack for growing some simple plants in an open field near the house. There was nothing better than going out to field to collect some corn and immediately boil the ears in milk.
 
Winifred, Monroe’s wife, was a “holiday” lady and she would celebrate the arrival of fall with wonderful seasonal foods. One year Monroe decided to grow pumpkins. I think he was trying for a world record size and weight. Winnie’s hope was for a great looking and tasting pumpkin for her Halloween pumpkin soup.
 
I was just a kid, and my memory may be a little faint, but this is how I remember Winnie would cook up the soup. By the way the fun part was, she served it in a hollowed-out pumpkin, too. All of us looked forward to it every year. You can dress it up with homemade croutons and lacy Parmesan cheese webs.
 
I love soup in general but this soup, in particular, is my favorite. I don’t know any short cuts for making this recipe where you can get the same results.
 
Soup Prep time: 1 hour
Soup Cook time: 1-1/2 hours
Soup Yield:  6 to 8 servings (about 2-1/2 quarts)
 
Ingredients 
1 pumpkin, about 8 to 10 inches in diameter
1 stick unsalted butter
1 medium onion, diced
2/3 cup dry white wine
2 small white turnips, peeled and sliced
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
6 cups chicken stock or more as needed
1 large traditional French-style baguette, thinly sliced (I prefer La Brea Bakery)
1/2 cup heavy cream
1/2 teaspoon pumpkin pie spice (I prefer Penzy’s)
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/4 cup shelled, toasted and salted pumpkin seeds for garnish (see recipe below)
 
Directions

1. Thoroughly wash the pumpkin. Cut off the top of the pumpkin at least 5 inches across, so that it can serve as a lid for your Jack O’ Lantern.
2. Scoop out and set aside all seeds and stringy material.
3. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the outer skin. Set the pumpkin and its lid in a warm place aside until ready to serve.
4. In a large soup pot over medium-low heat, melt 2 tablespoons butter.
5. Add the onion and sauté until tender, about 5 minutes.
6. Add the wine and simmer for 1 minute.
7. Add the turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover the ingredients.
8. Cover the soup pot and bring to a boil.
9. Meanwhile, in a large skillet, heat the remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides.
10. Set the toasted bread slices aside; half for the garnish and, when soup has come to a boil, add the remaining half to the soup.
11. Gently simmer the soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount broth or wine.
12. Add the cream and season to taste with the pumpkin pie spice, salt and pepper.
13. Using an immersion blender (stick blender), carefully purée the hot soup in the pot until very smooth.
14. Pour the hot soup into the pumpkin shell. Serve from the pumpkin, garnishing each serving with a sprinkling of pumpkin seeds and one or two reserved toast croutons.

ChefSecret:  If you don’t have a stick blender, remove the soup from the kettle and allow to cool until it is no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently before serving. Decorate your pumpkin with a “Sharpie” design.
 
                                           To Roast the Pumpkin Seeds
Prep time:  30 minutes
Bake time: 1 hour

Ingredients
2 cups fresh pumpkin seeds, or whatever you scoop from 1 pumpkin
3 tablespoons butter, melted, or an equal amount of your favorite cooking oil
1 teaspoon salt or other seasonings
1 teaspoon Worcestershire sauce, optional
 
Directions

1. Preheat the oven to 250˚F.
2. Line a large baking pan with foil and lightly grease it with butter or oil.
3. Separate the fibrous strands from the seeds. It’s okay if you don’t get every string off.
4. Rinse and clean the seeds in a colander. Drain well and pat dry. Get as much water off the seeds as possible so they don’t steam during the roasting process. You want them to be roasted and crunchy, not steamy and chewy.
5. Toss the dried pumpkin seeds in the remaining ingredients and stir to coat.
6. Spread them in an even layer on the baking pan, and roast them for 45 minutes, tossing them occasionally to expose both sides of the seeds to the heat.
7. Increase the oven temperature to 325˚F for the last 5 minutes of roasting to optimize the crunch.
8. They can be enjoyed right away or, if saving for later, make sure they cool completely before storing them in an airtight container.

 
​Quip of the Day:  Q. Where do pumpkins like to live? A. In the seedy part of town!
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Do you have a question or comment? Send your thoughts to [email protected].  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.
#Soups #JackOLanternSoup #PumpkinSoup #Halloween #Pumpkins #RoastPumpkinSeeds #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? There is potato soup and then there is BAKED potato soup! I love baked potatoes. That flavor is quite versatile… baked potatoes, potato salad, potato skins and, of course, Baked Potato Soup.
 
When I was in charge of the test kitchens at TGI Fridays I found that we had a ton of potato “innards” left over from scooping out bakers for the world famous potato skins. I don’t know about you, but it drives me crazy to throw out any good foods and baked potato “scoopings” definitely fall into that category.
 
This is kind of like the best baker you’ve ever eaten. This recipe takes a little work but is well worth the time and effort. This is a recipe I make for special guests in my restaurants and at home. It is a real treat, but not for those people counting calories.
 
Have you ever wondered where potato skins originated? Depending on who you ask, three different restaurants are credited with giving birth to the appetizer back in the early '70s: the Prime Rib Restaurant in Washington, DC; R.J. Grunts in Chicago; and mass-market land of frozen mudslides and Jack Daniels ribs, TGI Fridays.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
1 pound bacon, chopped
1 cup diced celery
1/2 cup chopped green onion bottoms
5 tablespoons minced garlic
8 baked potatoes scooped inners (save the skins for potato skins, to be enjoyed later)
4 cups chicken stock, or enough to cover potatoes
5 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon dried tarragon
1 tablespoon chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a Dutch oven, sauté the bacon over medium heat until done. Remove bacon from pan and set aside.
2. Drain all but 1/4 cup of the bacon grease.
3. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
4. Stir in garlic and continue cooking for 1 to 2 minutes.
5. Add scooped potato meat and sauté for 3 to 4 minutes.
6. Return bacon to the pan and add enough chicken stock to just cover the potatoes.
7. Cover, and simmer for 5-minutes.
8. In a separate pan, melt butter over medium heat.
9. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes.
10. Whisk in the heavy cream, tarragon, and cilantro.
11. Bring the cream mixture to a boil and cook, stirring constantly, until thickened.
12. Stir the cream mixture into the potato mixture.
13. Lightly blend to make a nice thick, somewhat chunky soup.
14. Adjust seasonings to taste.
15. Garnish with green onions, a dollop of sour cream, cheddar cheese, crispy bacon and anything else you would put on a baked potato.

ChefSecret:  For those who do not wish to use bacon, substitute 1/4 cup melted butter instead of the bacon grease.

Quip of the Day: “I was told the other day I was in good shape. Unfortunately, I’m shaped like a potato--
so not so good."
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Do you have a question or comment? Send your thoughts to [email protected].  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.

#Soups #BakedPotatoSoup #BakedPotato&BaconSoup #Bacon #BakedPotato #TGIFridays #RJGrunts #PotatoSkins #SpicyKoreanFriedChicken #Mash4077 #KoreanFriedChicken #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023