…from the Perspectives’ Kitchen 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
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 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 and/or American Red Cross. #SaladDressing #AsianDressing #Tamari #Bragg #CiderVinegar #VeganDressing #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
0 Comments
…from the Perspectives’ KitchenHow 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 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 and/or American Red Cross. #AmericanRoastedPotatoes #Potatoes #OvenRoastedPotatoes #Covid19SurvivalBlog #2022 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 For Passover or Anytime When You Need A Chocolate Fix 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
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 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. #Desserts #Baking #Cake #Kosher #ChocolateMacaroonCake #Passover #Coconut #Holiday #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …from the California KitchenHow 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
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 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 #Lunch #Dinner #BrusselsSprouts #Spaghetti #Parmesan #LeaveItToBeaver #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 …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 |
For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities. Categories
All
Archives
March 2024
|