How you doin’? Rice is nice... especially when it's wok-fried with lots of flavors and ingredients.

Did you know that the earliest record of fried rice is found in the Sui dynasty (589–618 AD) in China?
 
Fried rice is a common street food in Asia and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
 
Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of non-Asian countries’ restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.
 
Make sure to use leftover, day-old rice when making fried rice. Freshly made rice will produce mushy fried rice.
 
Prep time:  15 minutes
Cook time:  15 minutes
Yield:  4 side servings / 2 entrée servings
 
Ingredients
8 ounces small peeled and deveined raw shrimp
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon cornstarch
3 tablespoons peanut oil, canola oil, or rice bran oil
3 large eggs, beaten
2 chopped green onions
4 cups leftover rice, grains separated well
1 tablespoon minced garlic
1/2 teaspoon minced ginger
3 tablespoons oyster sauce
1 tablespoon soy sauce, plus more to taste
3/4 cup frozen or fresh peas and diced carrots
1 teaspoon dark toasted sesame oil
1 teaspoon toasted sesame seeds
 
Directions

1. In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
2. Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well; they're relatively stick free and can take the heat) on high heat.
3. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
4. Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
5. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way.)
6. Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
7. Return the pan to the burner and lower the heat to medium. Add a little more oil if needed.
8. Add the beaten eggs and stir them quickly to scramble them while they cook.
9. When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
10. Wipe out the pan or wok with paper towels and return it to the burner.
11. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil.
12. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
13. Then add the cold leftover cooked rice to the pan and stir with the green onions to mix well.
14. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
15. Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
16. Add the garlic, ginger, soy sauce, oyster sauce, carrots, peas, shrimp, eggs and sesame oil.
17. Heat everything until sizzling hot. Add more soy sauce to taste, if needed.
18. Transfer to warm serving bowls to serve and top with sprinkle to toasted sesame seeds. Enjoy!

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ChefSecret:  If you are looking for a spicier fried rice add a tablespoon or two of Asian chili oil.

Quip of the Day:  I once saw a Shrimp finish third in the Olympics... They gave him the Prawns Medal.
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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/perspectives-on-food
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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.

#Entree #SideDish #SesameShrimpFriedRice #FriedRice #ShrimpFriedRice #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? A couple of weeks ago—June 14th to be exact, we celebrated the 250th birthday of the United State Army. Shortly, we as a country will celebrate the 4th of July—Independence Day.
 
In the early days of our country there weren’t any supermarkets or Amazon. Most people lived on farms, so they grew, shot, foraged, or fished for their own food.
 
Many people didn't even have stoves, so they cooked their meals over an open fire in a fireplace or hearth. Which is all the more reason why I was surprised to find a recipe for "Maccaroni Cheese" in notes from the Jefferson papers along with recipes for venison, roasted hens and a type of sour dough bread.  

It turns out that one of our founding fathers, Thomas Jefferson, helped popularize "macaroni" in our country, "macaroni" being a general term he used for any pasta. According to Wikipedia, versions of macaroni pasta with cheese and butter were published in cookbooks as early as the 14th century.
 
A version of my  July 4th Mac & Cheese recipe first appeared in Godey's Lady's Book magazine in 1861 (circulation 150,000). It's only one sentence long, and as you will see, is wildly open for interpretation:
 
Boil the macaroni in milk; put in the stewpan butter, cheese, and seasoning; when melted, pour into the macaroni, putting breadcrumbs over, which brown before the fire all together.
 
How much milk? What kind of cheese? How much cheese? Which seasoning? Well, no one really knew.
 
The way I interpreted it, I used 2 cups of milk for every cup of elbow macaroni. I used equal amounts of pasta and cheddar cheese, plus a little parmesan and blue cheese. The seasonings used are pantry staples—nutmeg, pepper and cayenne.
 
Actually, mac and cheese is really fool proof. That said I’ve changed it up a bit and cooked the macaroni directly in milk as Jefferson suggested—2 cups of milk for every 1/4 pound of pasta works fine.
 
Prep time:  5 minutes
Boil time:  15 minutes
Oven time:  20 minutes   
Yield:  4 entrée servings or 8 sides dishes
 
Ingredients 
4 cups whole milk
1/2 pound elbow macaroni
4 tablespoons unsalted butter
2 cups packed, grated cheddar cheese (about 1/2 pound)
3 tablespoons grated parmesan cheese
1 tablespoon crumbled bleu cheese
1 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne
1/4 to 1/3 cup breadcrumbs
 
Directions

1. Heat the milk in a large saucepan until steamy.
2. Stir in the dry macaroni pasta.
3. Let it come to a boil, then reduce the heat to a simmer.
4. Pay attention while the macaroni is cooking in the milk as the milk may foam up and boil over if the milk gets too hot. Then add 20 minutes to the time to clean the range top. 😊
5. Cook the macaroni for 15 minutes or until done, stirring occasionally.  The macaroni should absorb almost all of the milk.
6. As soon as the macaroni is close to being done, melt the butter in a separate saucepan, stir in the grated cheeses, black pepper to taste, freshly grated nutmeg and cayenne.
7. Once the cheeses have melted, pour the sauce into the macaroni and milk mixture and stir to combine. Taste and add salt if needed.
8. Place macaroni and cheese mixture into a baking dish.
9. Sprinkle the top with breadcrumbs.
10. Bake in a 400° F oven for 20 minutes or until the top is lightly browned.

ChefSecret:  You must use whole milk for this recipe. If you use low fat or non-fat milk, the mixture may curdle.  If the macaroni is a little too thick, drizzle a little whole milk over the macaroni and cheese before baking.

Quip of the Day:  Q. What do you call pasta with a cold?  A. Macaroni and sneeze!
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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/perspectives-on-food
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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.

#Entree #SideDish #Mac&Cheese #ThomasJefferson #Maccaroni #Cheddar #BleuCheese #ParmesanCheese #Happy4th #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I couldn’t believe how many people were at my local Vons’ Deli buying different pasta salads. I couldn’t understand why, when it is so easy to make them yourself.
 
It’s summertime and eating pasta salads always feels like a flashback to the happy barbecues and picnics of my youth. I still can see, in my mind’s eye, the paper plate sagging under my burger, potato chips, and a pile of rotini, diced veggies and cheese tossed in bottled Italian dressing.
 
Today’s salad is all that with a more sophisticated medley of veggies, a homemade dressing, and most importantly, some spicy Italian sausage hot off the grill.
 
For the veggies, I’ve used fresh sweet peppers and bitter radicchio, which I roast on the grill ‘til the leaves are wilty-soft and little bit charred. The Italian sausage goes on the grill, too, of course. And then I chop it all up—long and slender—to be the same size as the rotini. That all goes in a bowl with the al dente noodles, crunchy celery, strips of milky fresh mozzarella, and a handful of Italian basil.
 
My homemade dressing pulls it all together with a concoction of lemon juice and zest, tomato paste, thyme, shallots, and plenty of garlic. It tastes zippy, fresh and bright. A quick secret is that the tomato paste helps it adhere to the noodles and adds a tangy flavor note without adding a lot of liquid to the salad.
 
This is a perfect addition to your BBQ just like the pasta salads of yore (did I really just say “yore”?). It doesn’t wilt and it’s highly complementary to all manner of grillables, so it’s perfect for barbecues and picnics. I like to make a little extra and have it ready for leftovers. It’s even better the second day which makes Monday’s lunch or dinner something special again.
 
Prep time:  25 minutes
Pasta Cook time:  9 to 12 minutes
Sausage Grill time:  20 minutes
Yield:  8 servings
 
Ingredients 
1 pound rotini pasta
6 tablespoons extra-virgin olive oil, plus a little more for drizzling
1/4 cup freshly squeezed lemon juice
2 teaspoon lemon zest, finely grated
2 tablespoons tomato paste (I use the stuff out of the tube)
4 tablespoons minced garlic
1 large thinly sliced shallot, separated into rings
2 teaspoons freshly chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
 
1 pound mild or spicy Italian sausage
3 bell peppers (a mix of red, yellow, and green)
1 small radicchio head, halved
2 large celery ribs, thinly sliced diagonally
1/4 pound fresh mozzarella, cut into small cubes
1 cup chiffonade cut basil
1 teaspoon aged thick balsamic vinegar
 
Directions

1. Bring a grill to medium heat.
2. In a large pot of boiling, salted water, cook the pasta until al dente about 10 to 12 minutes.
3. Drain and transfer the pasta to a large bowl.
4. Drizzle the pasta lightly with olive oil and toss to coat. Let cool to room temperature.
5. In a medium bowl, stir together the lemon juice, lemon zest, tomato paste, garlic, shallot and thyme.
6. Stir in 6 tablespoons of the olive oil.
7. Season the dressing with salt and black pepper, to taste.
8. Place the sausages, whole bell peppers and halved radicchio on the grill rack.
9.  Drizzle the peppers and radicchio with olive oil and grill them until they’re charred, about 10 minutes.
10. Grill the sausages for 20 minutes or until they reach 165º on an instant-read thermometer.
11. Transfer the sausages, bell peppers and radicchio to a cutting board. Cut the sausages into 1-inch thick slices on the diagonal.
12. Julienne cut the veggies.
13. In a large serving bowl, toss together the pasta, sausages, bell peppers, radicchio, celery, mozzarella and dressing.
14. Drizzle with Balsamic vinegar over the top.
15. Season the pasta salad with salt and black pepper, sprinkle with basil, and serve.

ChefSecret:  I use Fini Organic balsamic vinegar in lot of my recipes.  It must be the real thing, not a cheap knockoff. The balsamic I use is dark and thick and perfect for drizzling.

Quip of the Day:  What did the rotini say to the bell peppers? Pasta la vista, baby!
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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/perspectives-on-food
-------------------------------------------
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.
 
#Salads #GrilledSausagePastaSalad #ItalianSausage #Rotini #BellPeppers #BBQ-Salad #Picnic-Salad #Lunch #Dinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Best Guacamole recipe is one that will be part of your family’s recipe legacy for years to come.
 
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Many recipes call for lime juice, cilantro, onions and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil or bacon. If you want the best simply follow the recipe below.
 
The history of guacamole starts with the history avocados. Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BC) and had been domesticated by various Mesoamerican groups by 5000 BC. They were likely cultivated in the Supe Valley in Peru as early as 3100 BC. In the early 1900s, avocados frequently went by the name alligator pear because of the skin texture. In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America, noted a native preparation made of grinding together avocados, sugar, and lime juice.
 
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday, Cinco de Mayo and the proliferation of Mexican restaurants. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.
 
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the guacamole brown. This result is generally considered unappetizing but unharmful.
 
Prep time:  10 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 ripe avocados
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons fresh lime or lemon juice
2 to 4 tablespoons minced red onion
1 minced jalapeño chili, stems, seams and seeds removed (more if desired)
2 tablespoons finely chopped cilantro (leaves only)
1/8 teaspoon freshly ground black pepper
1/4 cup chopped jicama (for crunchy texture)
1/4 cup chopped ripe tomato (add just before serving)
To serve:  1/2 bag warm tortilla chips with a squeeze of lime
 
Directions

1. Cut the avocados in half and remove the pit.
2. Score the inside of the avocado flesh and scoop out the flesh with a spoon into a bowl.
3. Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
4. Sprinkle the mash with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
5. Add the minced onion, jalapeño chili, cilantro, black pepper, and jicama. Note: Chili peppers can vary individually in their heat and spiciness. Start by using half of one chili pepper and add more to the guacamole to your desired heat level.
6. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with my recipe and adjust to your taste.
7. Serve immediately.
8. If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
9. Serve with your choice of tortilla chips. I like to fry my own homemade tortilla chips and sprinkle a squeeze of lime juice.
10. Refrigerate any leftover guacamole up to 3 days, covered with plastic wrap directly on the surface of the guacamole.

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Chefs' Warning (it’s no secret):  Be careful handling chilis! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling. Do not touch your eyes or the area near your eyes and genitals for several hours.

Quip of the Day:  How did the avocado get promoted? It really knew how to guac and roll!
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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/perspectives-on-food
-------------------------------------------
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.

#Dip #Appetizer #Spread #Guacamole #Avocado #TortillaChips #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We are gearing up for Saint Paddy’s Day with Irish Colcannon… a classic Irish dish that combines potatoes and kale into a hearty mash. It is a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish you can think of.
 
The word “colcannon” is derived from the Irish word for white-headed cabbage, cál ceannann. You can use whatever greens you have on hand to add to the potatoes–cabbage, broccoli leaves, kale, sorrel, or watercress. The lesson here is that this recipe is as adaptable and frugal as it is delicious.
 
The key to making great colcannon is to start with perfectly boiled potatoes, all the better to soak up more butter and milk. Keep the potato chunks in large pieces, let them steam-dry in a colander once cooked, and add the butter to the spuds before the milk mixture for best results. The greens are sautéed and then milk, mustard powder and a bay leaf are added; this combo will make the mash creamy, savory, and irresistible.
 
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 5 cups / 4 to 6 servings
 
Ingredients 
2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons kosher salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1-1/4 cups milk
1 teaspoon dry mustard powder
Freshly ground black pepper, to taste
 
Directions

1. Peel and quarter the large Yukon Gold potatoes.
2. Place the cut potatoes into a large 4-quart pot.
3. Add salt and enough cold water to cover the potatoes by about 2 inches.
4. Bring to a boil over high heat. Cook until the largest pieces are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes.
5. Drain in a colander set in the sink while you prepare the greens.
6. Set the pot aside, you will use it again.
7. Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat.
8. Add 3 cups coarsely chopped kale, white parts of the green onions, and 1 bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
9. Add the milk and dry mustard powder.
10. When the milk simmers, reduce the heat to low to keep it warm.
11. Return the drained potatoes to the reserved pot.
12. Add the remaining 4 tablespoons unsalted butter and the green parts of the green onions.
13. Mash with a potato masher until nearly smooth.
14. Add the kale-milk mixture to the pot, discarding the bay leaf.
15. Stir to combine. The mixture will look a bit too liquid at first but will thicken as the potato starch absorbs the moisture.
16. Season with salt and freshly ground black pepper to taste.
17. Serve Colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal. Colcannon is also a fine meal by itself with a pat of butter on top.

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ChefSecret:

• Dry potatoes make the best colcannon… Let the boiled potatoes stand in a colander for 5 minutes to let the steam dissipate and the potatoes dry. The thirstier the potatoes, the more butter you can add!
• Start with cold water… Make sure that you put the potatoes in cold water, they will cook through more evenly this way.
• Potatoes love salt… Potatoes can take lots of salt, so it’s key to salt the water and then add additional salt to taste after the dish is complete.
• Use the greens you have… In the true spirit of this Irish dish, use whatever greens you happen to have. My spuds are wearing green, are you?

Store and Re-Heat: Cool leftovers uncovered in the refrigerator until completely cold. Cover and store it in the refrigerator for up to 5 days. To re-heat, microwave in a microwave safe dish or cook in a non-stick skillet over medium heat, stirring frequently with a rubber spatula, until hot.

Quip of the Day:  Why was the potato so stressed out? Because he knew he was in hot water and was going to get mashed.
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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/perspectives-on-food.
-------------------------------------------
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.

#SideDish #Entrees #IrishCuisine #Colcannon #Potatoes #Kale #Cabbage #YukonGoldPotatoes #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025