How you doin’?  This is a great soup that can even be made vegetarian with just a few substitutions… and the best part is that it is still rich and delicious (see ChefSecret). It is fast to prepare in your trusty Instant Pot.
 
As in many cases relating to the history of foods the origin of tortellini is disputed. Both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be the birthplace. The first recipe I found for "torteletti" appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape.
 
This legend would be at the origin of the term ombelico di Venere (Venus' navel), occasionally used to describe tortellini. In honor of this legend, an annual festival is held in Castelfranco Emilia. Another legend suggests that the shape comes from Modena's architecture, which resembles a turtle.
 
No matter the history or which story you believe, my Instant Pot Creamy Tortellini Soup is very delicious! Make it a little spicey with Italian sausage… or without.
 
Prep time:  10 minutes
Cook time:  2 minutes, plus pressure build-up and release
Natural Release:  5 minutes
Yield:  6 servings
 
Ingredients 
For the basic soup
1-1/2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 pound bulk mild Italian sausage
1/4 teaspoon red pepper flakes (or more to taste)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme leaves
4 tablespoons minced garlic
3 cups chicken broth
1/4 cup white wine
1 15-ounce can diced tomatoes, with juice
 
Added after pressure cooking
8 to 10 ounces refrigerated cheese tortellini (you can also use refrigerated ravioli)
1 cup loosely-packed fresh baby spinach
1/2 cup heavy cream
 
For the garnish
2 tablespoons minced Italian parsley (flat parsley)
1/2 cup ground Parmesan cheese
 
Directions 
To make the stock

1. Set an instant Pot to the SAUTÉ setting.
2. When the pot is hot add the oil and onion. Cook, stirring occasionally, until just turning translucent.
3. Add the carrots and celery; cook for a minute.
4. Add the sausage, breaking it up as it cooks. Cook until most of the pink is gone.
5. Add the red pepper flakes, salt, pepper, oregano, basil and thyme leaves. Stir well.
6. Then add the garlic and cook for 1 minute, stirring to incorporate.
7. Pour and stir in the chicken broth, wine and the diced tomatoes.
8. Close the lid and seal the release.
9. Set the timer for 2 MINUTES on HIGH pressure. The pot will take several minutes to come to pressure.
10. When the cook cycle has finished, allow NATURAL RELEASE for 5 MINUTES.
11. Carefully open the release valve and vent the remaining pressure.
12. When the pressure is released carefully open the lid.
13. Add the tortellini and stir. Make sure all of them are submerged.
14. Then place the lid back on leaving the steam vent open so it doesn't build pressure.
15. Let the soup rest for about 10 minutes. The tortellini will cook in the residual heat of the soup.
16. Open the lid and add the spinach and stir well.
17. Pour in the cream and stir to incorporate.
18. Garnish as desired and serve hot.

ChefSecret:  To make this soup vegetarian, skip the sausage, replace the chicken broth with vegetable broth, use a veggie-filled tortellini and use almond milk instead of cream.

Quip of the Day: “Wrinkles mean you have laughed, grey hair means you have thought, tears mean you have cared and scars mean you have lived.”
-------------------------------------------
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.

​#InstantPot #Soup #TortelliniSoup #Modena #Bologna #Emilia-Romagna #ItalianSausage #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? If you’re bored with the same-old, same-old salads, try adding a tangy twist to your repertoire.
 
This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well.
 
Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein- packed, light, clean taste.
 
Prep time:  10 minutes
Yield:  2 cups—16 servings
 
Ingredients 
1 cup olive oil
1 cup nutritional yeast (I prefer Bragg)
2/3 cup tamari (gluten-free soy sauce; I prefer Kikkoman)
1/2 cup cider vinegar
1/2 cup lemon juice
2 tablespoons garlic powder
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
 
Directions

1. Blend olive oil, nutritional yeast, tamari, cider vinegar, lemon juice, garlic powder, basil, oregano, and thyme together in a food processor or blender until dressing is smooth.
2. Store in an airtight container in the refrigerator for up to two weeks.

 
ChefSecret: The lemon juice is the key ingredient to heighten freshness and brightness of flavor. Adding a thin slice of lemon to a sandwich does the same thing.
 
Quip of the Day: “Your mind is a garden, your thoughts are the seeds. You can grow flowers or you can grow weeds.”
-------------------------------------------
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. 

#SaladDressing #AsianDressing #Tamari #Bragg #CiderVinegar #VeganDressing  #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Without a doubt, potatoes are one of the most versatile vegetables on the face of earth. Different varieties are grown by farmers all over the world. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. In 1536 Spanish Conquistadors vanquished Peru, discovered the flavors of the potato, and carried them to Europe. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on the 40,000 acres of land near Cork.
 
The English brought potatoes to North America in the 1620s when the British governor in the Bahamas made a special gift of them to the governor of Virginia. They spread slowly through the northern colonies but had much of the same initial reception in North America as they did in Europe—everybody loved them.
 
In the Covid-19 Survival Guide: Cooking Lesson #61, we provided a recipe and procedure to make English Roasted Potatoes. They were (and are) yummy. Now find out how to make American Potatoes Great Again with my All-American perfectly roasted potatoes recipe.
 
Roasted potatoes are a particular joy to eat. It’s all about the pleasure of a crispy exterior with a fluffy, creamy interior. But there is a difference between a potato that has a slight crisp on the outside and one that is truly crunchy. That additional texture can mean the difference between a good potato experience and a great one. So, it is good to know the secrets to making perfect spuds!
 
For starters, use the right potato. When in America use American russet potatoes. Russets with their higher starch content will always roast up crispier than waxy style potatoes like red or white skinned.
 
Cook ‘em up HOT! Cook potatoes at a minimum of 400⁰ F, but even as high as 475⁰ F. Don’t be afraid… high heat will cook them faster, which means the natural steam will get out quicker and the exteriors will dry enough to begin crisping earlier in cooking process. Cooking hot and fast will always get you a better exterior, if they start to over-brown before they are finished inside, you can lower the heat to 350 to finish roasting.
 
Lube ‘em up. French fries crisp up because of their exposure to hot oil. These little beauties aren’t too different. So, be sure to slick ‘em up. Your roasties need plenty of oil on all sides to create that crisp oven-fried texture.
 
Rough around the edges. A smooth surface on a cut potato will be resistant to crisping. The way to ensure that great exterior is to pre-cook your potatoes by boiling the cubes in water for about 10 minutes, so that they are still firm in the middle, but just starting to be tender on the exterior. Drain well, put a lid on the colander, and give a good shake. This will rough up the exterior of the potatoes and make them look a bit fuzzy. Then toss in oil and roast on high heat. The rougher exterior will crisp up extra crunch! Bet you can’t eat just one!
 
Dress ‘em up with a nice coat.
If you are a fan of seasoned fries, you can get the same results by tossing your roasted potato cubes in seasoned corn starch or rice, chestnut or all-purpose flour before roasting. The starch will get your potatoes crisp.

​ChefSecret:  Roasting, by its nature, is a cooking environment that gets things crispy, but if you want it extra crispy and you want that roasted flavor but with the added texture, give your finished potatoes a fast flash by tossing them in a nonstick skillet over high heat to finish that last little bit of cooking with direct heat to get them super crispy. This is the secret used in better restaurants.

Quip of the Day: “It feels like the richer that people get, the harder it is for them to remember that food actually costs money.”
-------------------------------------------
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.
-------------------------------------------
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. 

#AmericanRoastedPotatoes #Potatoes #OvenRoastedPotatoes #Covid19SurvivalBlog #2022 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                          ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? It’s coming close to when Jews around the world observe the Passover holiday. This year it coincides with April 15th. Maybe, just maybe the Angel of the IRS will pass over my house! There are a number of dietary restrictions that are important to this holiday, one of which is the absence of any leavening in baked goods. Being the author of Choclatique—150 Simply Elegant Desserts, I have a great chocolate dessert recipe that fits this requirement perfectly.
 
Okay! Are you ready? Here is my new great-tasting Passover dessert! It’s a wonderful combination of flourless chocolate cake and coconut-almond macaroons. You will need to shop for kosher for Passover ingredients—coconut oil, toasted almonds, shredded coconut and, most importantly lots of cocoa powder and chocolate. The dessert has both great flavors and textures—it’s nutty, melt-in-your-mouth fudgy, rich and chocolaty and spiked with coconut. You’ll love the topping, too—a rich chocolate, glossy ganache sprinkled with crunchy, toasted coconut-almond clusters. The ganache may be a bit extravagant, and maybe it is, but it sets up to a very shiny finish and gives the cake its unmistakable Passover holiday elegance.
 
Prep time:  35 minutes
Bake time:  35 to 45 minutes
Assembly time: 30 minutes
Yield:  10 servings
 
Ingredients (If strictly observing kosher or for the Passover holiday, be sure to look for the certifying kosher agency seal on ingredients)
 
For the cake
1 cup virgin coconut oil, melted, cooled, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 cup skin-on almonds
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
6 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
 
For the ganache and assembly
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon pure maple syrup
Pinch of kosher salt
1/2 cup unsweetened coconut milk (from a very well shaken 13.5-oz can)
2 tablespoons unsweetened coconut flakes
1 tablespoon sliced almonds
1 teaspoon granulated sugar
 
Directions
To make the cake

1. Place a rack in the middle of the oven and preheat to 350° F.
2. Lightly brush a 10-inch cake pan with coconut oil.
3. Line the bottom with parchment paper and brush the parchment with oil.
4. Dust the sides of pan with cocoa powder; tap out excess.
5. Toast the almonds on a rimmed baking sheet until fragrant and slightly darkened, 8 to 10 minutes. Let cool.
6. Reduce oven temperature to 325°.
7. Meanwhile, heat the chocolate and 1 cup of coconut oil in a medium, heatproof bowl set over a saucepan of barely simmering water, stirring often, until mixture is smooth. Do not not let the bottom of the bowl touch the steaming water.
8. Remove from heat and set aside.
9. In a food processor, pulse the toasted almonds, salt and 1/ cup of cocoa until nuts are finely ground.
10. Add the shredded coconut and pulse a couple of times to combine.
11. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until no longer streaky, about 30 seconds.
12. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself).
13. Switch to the paddle attachment and with mixer on low speed, gradually add the chocolate mixture.
14. Beat to incorporate, then mix in the almond mixture.
15. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth the top.
16. Bake the cake until it’s firm to the touch and a tester inserted in the center comes out clean but greasy; 35 to 45 minutes.
17. Transfer the pan to a wire rack and let cake cool for 20 minutes in the pan. Run a paring knife or small offset spatula around the edges of the cake and invert onto the rack.
18. Carefully peel away parchment and let cool completely.
19. Note: Here’s where you can bake the cake a day ahead. Wrap it in plastic wrap and store it at room temperature until you’re ready to put the ganache on top.

To make the ganache and put it all together

1. Preheat an oven to 350°.
2. Combine the chocolate, 1 tablespoon of maple syrup and salt in a medium bowl.
3. Bring the coconut milk to a simmer in a small saucepan over low heat and pour it over the chocolate mixture. Let it sit until the chocolate is melted, about 5 minutes.
4. Meanwhile, toss the coconut flakes, sliced almonds, sugar, and remaining teaspoon of maple syrup on a parchment-lined, rimmed baking sheet and toast in the oven until golden; about 4 minutes.
5. Let the almond-coconut mixture cool, then break into smaller clusters.
6. Using an electric mixer on medium speed, beat the chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6 to 8 minutes (the ganache won’t be quite as thick as frosting, but close).
7. Working quickly before the ganache starts to set, scrape it on top of cake and spread to the edges with a small offset spatula.
8. Top with the almond-coconut clusters.

ChefSecret: My recipe is an easy cake to make (really it is), it has a lot of steps to help you avoid making mistakes. It can be baked a day ahead. More good things to think about—this cake is gluten-free and it can be dairy-free if you use vegan chocolate.

Quip of the Day: “There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.”

​What is Passover? Passover, also called Pesach is a major Jewish holiday that celebrates the exodus of the Israelites from slavery in Egypt. The Passover Seder is the ritual meal on Passover night—the Feast of Unleavened Bread. Passover is traditionally celebrated for eight days. The Passover Seder is one of the most widely observed rituals in Judaism.
-------------------------------------------
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.

#Desserts #Baking #Cake #Kosher #ChocolateMacaroonCake #Passover #Coconut #Holiday #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                        ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? It started last year and accelerated in February and March--INFLATION! I’ve been getting sticker shock every time I check out at the supermarket cash register (or the gas station pump). I’m not sure if I’m buying this week’s groceries or making a rent payment. Quite frankly, I don’t know how large families are making ends meet. This Budget Spaghetti dish is meat-free. However, you can feel free to add roast chicken if your food budget allows. For those following a vegetarian diet then this is the perfect recipe for you, too.
 
Growing up I was never a big fan of Brussels sprouts. I’m reminded of that Leave It To Beaver Brussels sprouts episode. When Beaver refuses to eat his Brussels sprouts, Ward and June try to find a compromise in their differing opinions on discipline, only to find that Beaver discovers they’re not so bad after all. It took me until I was past my teens before I could accept them. With this recipe I think you’ll find that even the Beaver Cleavers of the world will be very accepting of this recipe with roasted Brussel sprouts.
 
Prep time:  20 minutes
Cook time:  15 minutes
Yield:  4 to 6 servings
 
Ingredients 
4 tablespoons olive oil, divided
1-1/2 cups coarse fresh breadcrumbs (roughly about 4 ounces of torn crusty bread)
1-1/4 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, to taste
2 tablespoons grated zest of 2 medium lemons, divided
16 ounces dry spaghetti
3 cups roasted Brussels sprouts, quartered or shaved
3 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 tablespoon freshly squeezed lemon juice, plus more as needed
1/2 cup grated Parmesan cheese, for serving
 
Directions

1. Bring a large pot of heavily salted water to a boil. 
2. In a large nonstick frying pan heat the oil and lightly toast the breadcrumbs in 2 tablespoons of oil.
3. Season the breadcrumbs with 1/4 teaspoon each of the salt and black pepper.
4. Cook, stirring occasionally, until the breadcrumbs are golden-brown and toasted; about 7 minutes. 
5. Remove from the heat and stir in half of the lemon zest.
6. Transfer the breadcrumbs to a medium bowl and set aside.
7. Wipe out the pan with paper towels.
8. Add the spaghetti to the boiling water and cook according to package directions until al dente (usually about 10 to 12 minutes).
9. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat until shimmering. 
10. Add the roasted Brussels sprouts, garlic and red pepper flakes (if using), and cook until heated through; 2 to 3 minutes. 
11. Add the wine, remaining 1 teaspoon salt and pepper.
12. Cook until the wine is reduced by about half; about 2 minutes.
13. When the pasta is ready, using tongs, transfer the pasta directly from the cooking water adding it to the frying pan on medium heat.
14. Add the 2 tablespoons lemon juice and 1 cup of the pasta cooking water and cook, tossing constantly, until the sauce thickens and coats the pasta. Add more pasta water a tablespoon at a time as needed if the pasta is dry.
15. Remove the pan from the heat and stir in the remaining lemon zest. 
16. Taste and season with more salt, pepper and lemon juice as needed.
17. Top with the toasted breadcrumbs and Parmesan cheese; serve immediately.

ChefSecret:  The breadcrumbs can be toasted, cooled completely and stored at room temperature for up to 2 days. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Quip of the Day:  When I was a child, I didn't like eating Brussels sprouts. I told my mom I wasn't hungry. She said, “the children in Africa would be happy with sprouts!” I replied, “the moms in Africa would be happy with a child that's not hungry!” That was the first day I started to walk with a limp.

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. 

#Entrees #Lunch #Dinner #BrusselsSprouts #Spaghetti #Parmesan #LeaveItToBeaver #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2022