Recipes for Success this holiday season
Eight recipes that will dramatically improve your leadership capabilities in the new year! Guaranteed. These recipes, selected by some of our world-class coaches, will help you flourish in the new year. Here at The Curci Group, when we think holidays….we think food. Okay, honestly, when we think pretty much anything, we think food. But it’s especially true round the holidays. As coaches and trainers, we’re always looking for patterns of behaviors, and opportunities to ‘connect the dots’ for our clients, to help them unleash untapped potential. So, in that spirit that we’ve decided to combine our passion for food and professional development and pull together a handful of recipes guaranteed to take your leadership skills to new heights. These recipes have been scientifically * selected of the basis of their proven ability to transform you into a world-class leader in as little as six months. I know, you’re probably asking “how on earth can these simple recipes impact my work performance in any material way. Sounds a like “snake-oily” to me. “And, I thought you folks at The Curci Group prided yourselves on credibility, and were committed to sustained behavioral change.” “This doesn’t sound evidenced-based to me.” Well, here at The Curci Group, we also value imagination. We’re committed to both the science AND art of leadership development. So, we also believe in, on rare occasions, the suspension of disbelief. In other words, we’ll make room for a little speculative fiction from time time…. only around the holidays, of course ;)
Happy Holidays! Enjoy
* Well, if you consider the enthusiastic intuition of seven coaches on a zoom call scientific.
Stress-Reducing
Carrot Soup
What can be more simple, healthy and comforting than a piping hot, silky smooth bowl of mildly sweet carrot soup on a chilly day. A blend of aromatics like onions, garlic and fresh herbs brought together to deliciously bind any meal or as a meal itself. The essence of soup invites sharing. And this dish is guaranteed to raise your emotional intelligence a full quartile. So, bring your loved ones together around the table and promote an even greater sense of belonging this holiday season.
Stress-Reducing Carrot Soup Ingredients 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1 teaspoon chopped fresh thyme or parsley 5 cups chopped carrots 2 cups water 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth ½ cup half-and-half (optional) ½ teaspoon salt 1 freshly ground pepper to taste
Directions Step 1 Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Step 2 Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes. Step 3 Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in halfand-half (if using), salt and pepper. Tips To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months. Ingredient Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets. Source: EatingWell Magazine, Soup Cookbook
A Little Strategic Planning Will Bring Your Red and Green Vision to Fruition
Poached Lobster with Basil Sauce
While a succulent red and green dinner is what you’re aiming for, honoring your values of kindness, respect, and efficiency is essential. The key to a drama-free kitchen is your plan for how you’ll get the lobsters into the pot! Your strategy, therefore, is to put your lobsters to sleep before throwing them in. To do this, you’ll need counter space, enough to line them up. Fold their front claws under as you hold them by the tail, turn them upside down and gently stroke their back. I kid you not— within seconds those fighting crustaceans will be down for the count! Once they’re motionless, throwing them into boiling water is drama-free. Then follow the steps below.
Poached Lobster with Basil Sauce Ingredients 4 lobsters, about 1 1/4 pounds each 4 small zucchini, totaling about 1 pound 3 tablespoons butter 2 tablespoons finely chopped shallots ½ cup dry white wine 8 fresh basil leaves, coarsely chopped ½ cup heavy cream Salt to taste if desired ⅛ teaspoon cayenne pepper 2 tablespoons melted butter for zucchini Directions Step 1 Bring enough water to a boil to cover the lobsters when they are added. Put in lobsters and let water return to boil. Cook 10 minutes. Step 2 Meanwhile, trim off ends of zucchini and steam or boil. To steam, place zucchini in top of a steamer rack and put rack over the steamer bottom containing boiling water. To boil, bring enough water to a boil to cover zucchini when added. Add the zucchini. Steam or boil the zucchini 4 minutes or until tender but still crisp. Drain. Step 3 In the meantime, heat 1 tablespoon butter in a saucepan and add shallots. Cook until wilted. Add wine and basil. Bring to boil and cook until the liquid is almost evaporated. Add cream and bring to boil. Cook about 30 seconds. Swirl in remaining 2 tablespoons butter, salt and cayenne. Step 4 Line a small saucepan with a sieve and pour the sauce into it. Press as much liquid as possible from the solids. Serve hot. Step 5 Drain lobsters. It is best to remove meat from shells. It is easier, however, to split lobsters in half lengthwise and spoon small amounts of sauce on top. Serve zucchini cut into thin slices with melted butter brushed on top.
Stretch Assignment
Blackened Green Beans
These flavor-packed blackened green beans are made by coating fresh green beans in Cajun spices and pan-searing until tender-crisp! The kick in these spicy green beans will challenge your taste buds and heat tolerance to go further than you thought possible. Adding the seasoning to these green beans will elevate them to a whole new level of deliciousness. Cooking, like coaching, seeks to balance the familiar with the push to explore new paths and test the limits. Serve these blackened green beans to friends and family and let them see how ordinary can elevate to extraordinary‌
Blackened Green Beans Serves 4
Ingredients Blackening Seasoning 1 teaspoon of salt 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon cayenne pepper Blackened Green Beans 4 cups fresh green beans 2 tablespoons olive oil 1 tablespoon blackening seasoning
Directions Step 1 Mix up blackening seasoning and set aside. Step 2 Heat olive oil in large skillet over medium-high heat. Add beans and 1 tbsp. blackening Seasoning and flip until beans are well coated. Step 3 Cover and allow to cook for about 2 minutes. Step 4 Remove cover and flip beans. Cover and cook another 2 minutes. Step 5 Flip one more time, then cover again and cook for another 2 minutes. Step 6 Beans should be tender-crisp. Source: https://www.connoisseurusveg.com/blackened-green-beans/
Easy-Bake Vegetarian Lasagna
As leadership coaches, we often listen at many levels and “unpack� the layers of what the client is sharing. Well, this lasagna has many layers of vegetables which you will be packing on top of each lasagna noodle. Eating lasagna often means eating a wonderful Italian dish with lots of meat. This Easy-Bake Vegetarian Lasagna is a nice alternative for meat-less eaters.
Easy-Bake Vegetarian Lasagna Ingredients 12 whole-wheat lasagna noodles 2 teaspoons canola oil 1 onion, chopped 1 red bell pepper; stemmed, seeded and chopped 8 oz. mushroom, sliced ¼ teaspoon, salt ¼ teaspoon, black pepper 1 bag (10 oz) baby spinach 1 ½ cups diced firm tofu 1 cup 1% cottage cheese 1/3 cup liquid egg 1 jar (26 oz) low-fat tomato sauce 1 ½ cups shredded part-time mozzarella cheese 2 tablespoons grated Parmesan cheese
Directions Step 1 Bring a large pot of salted water to a boil. Cool the lasagna noodles until at dente, about 10 minutes. Drain and rinse under cold water. Lay the noodles flat on damp tea towels and set them aside. Step 2 Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, mushrooms, salt, and black pepper and cook until the onion is golden brown and the liquid has evaporated, about 8 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Stir in the tofu. Step 3 In a small bowl, stir together the cottage cheese and liquid egg. Set it aside. Step 4 Preheat the oven to 350 F. Step 5 Ladle ½ cup of the tomato sauce in the bottom of a 9 X 13-inch glass baking dish. Lay 3 noodles side by side on top of the sauce. Spread one third of the spinach mixture over the noodles, then do the same with one third of the cottage cheese mixture. Spread with another ½ cup of the tomato sauce and then sprinkle with 1/3 cup of the mozzarella. Repeat these layers twice, ending with noodles on top. Spread the final layer of noodles with the remaining sauce and sprinkle with the remaining mozzarella cheese and the Parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Step 6 Uncover, and bake for 15 minutes, or until the lasagna is bubbly and a knife inserted into the center is hot to the touch. Let the lasagna cool for 10 minutes before cutting and serving. Storage: You can assemble the lasagna and refrigerate it for up to 1 day before baking. You can freeze the baked lasagna whole or in portions and reheat it in the microwave.
Source: Living the GI (Glycemic Index) Diet by Rick Gallop
Chicken Paillard
The Chicken Paillard promotes well-being. It is fairly healthy AND taking out our aggressions by pounding the chicken is a safe and productive way to reduce stress. This dish provides the opportunity to do just that, in the safe confines of your kitchen‌.and a safe distance from coworkers.
Chicken Paillard Serves 4
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
Marinade
⅓ cup dry white wine (optional) 1 lemon, juiced 1 small shallot, chopped 2 teaspoons extra-virgin olive oil 1 clove garlic, crushed
Salad
1 lemon, juiced 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 2 teaspoons lemon zest ½ teaspoon freshly ground black pepper, divided ½ teaspoon salt, divided 4 cups trimmed arugula 8 ounces cherry tomatoes, halved
Directions Step 1 Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes. Step 2 Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine. Step 3 Preheat an outdoor grill for high heat and lightly oil the grate or heat a skillet over high heat. Step 4 Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Step 5 Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top. Cook’s Notes: Pairs well with a dry white wine. For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired. Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.
Paul Prudhomme’s
Chicken & Sausage Gumbo
The two star performers on your team, in this case chicken and sausage, need to be able to collaborate effectively. The roux facilitates the cohesion of all of these culturally diverse ingredients and creates a steady environment for all flavors to contribute equitably.
Chicken and Sausage Gumbo Serves 6 main-dish or 10 appetizer servings
Ingredients Gumbo 1 chicken, 3 to 4 pounds, cut into serving pieces Salt, garlic powder, and cayenne pepper 1 teaspoon finely ground black pepper ½ teaspoon finely ground white pepper ½ teaspoons cayenne pepper ½ teaspoon garlic powder 1 teaspoon file powder, optional 1 cup flour (use 1 ½ cups if using whole chicken pieces) Vegetable oil for frying ¾ cup finely chopped onion ¾ cup finely chopped celery ¾ cup finely chopped green pepper 9 cups chicken broth ½ lb andouille sausage cut into ¼” cubes 1 bay leaf 1 teaspoon finely minced fresh garlic Hot Basic cooked rice (another recipe)
Directions Step 1 Remove any excess fat. Put chicken pieces in a bowl. Blend generous amounts of salt, peppers, cayenne pepper, garlic powder, and file powder (optional) to rub over the chicken, cover evenly. Let stand at room temperature for 15-30 minutes. Step 2 Meanwhile, in a medium-sized bowl combine the onions, bell peppers, and celery (the holy trinity of Cajun cooking) and set aside. Step 3 Combine the flour, ½ teaspoon salt, ½ teaspoon garlic powder and ½ teaspoon cayenne pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve ½ cup of the four and set aside. ...continued
Step 4 In a large heavy saucepan heat oil until very hot (375-400 degrees) a 10-inch skillet and add the oil. To fry the chicken – you will need to use significantly more oil if cooking the pieces of a whole chicken. Fry chicken until crusted brown and cooked through. Drain thoroughly on paper towels. Step 5 Pour off all but one cup of fat from the pan and return 1 cup of the oil, leaving as many brown bits left over from the frying in the pan. Scrape these up to free them. Heat this oil over high heat until it is almost smoking, gradually whisk in the reserved ½ cup of seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is a dark red-brown to black, about 3 1/2 -4 minutes. Do not burn. This is the roux. Use a long handle whisk so as not to burn yourself. This is the most critical portion of the recipe to get right and can be a little dangerous. Not sure I have ever cooked this recipe (many times) without burning myself to some degree (you could wear gloves with a good grip too). Step 6 Immediately remove and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Step 7 Return the pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the bottom of the pan well. Step 8 Meanwhile, place the stock in large saucepan and bring to a boil. Step 9 Add the roux mixture to the broth in spoonfuls, stirring rapidly with the whisk. Continue adding the roux mixture, no more than a half a cup at a time, always stirring rapidly and constantly. Step 10 Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes. Step 11 Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally. Step 12 Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo. Step 13 To serve mound some cooked rice in the center of a soup bowl; ladle gumbo around the rice. Step 14 Add your favorite pepper sauce to the dish as desired, I use Tabasco.
Basic Cooked Rice Recipe
Makes 6 cups (I typically prefer more rice than is gumbo traditionally served with in New Orleans)
Ingredients 2 cups uncooked rice 2 1/2 cups chicken stock (or basic stock, another Paul Prudhomme recipe) 1 1/2 tablespoons onions, chopped very fine (mom increases these veggies to 1/2 cup each) 1 1/2 tablespoons celery, chopped very fine 1 1/2 tablespoons bell pepper, chopped very fine 1 1/2 tablespoons unsalted butter 1/2 teaspoon salt 1/2 teaspoons garlic powder A pinch of each: white pepper, black pepper, cayenne pepper (more spice as well, as desired – I add a little more)
Directions Step 1 Combine all ingredients and mix well. Place in 5x9x2 ½” loaf pan sealed with aluminum foil. For loaf pan method, bake at 350°F for 1 hour and 10 minutes or until rice is tender. Step 2 If preparing the rice well ahead of time, skip the inclusion of green bell peppers, as they may sour after sitting for a long period of time.
These recipes are from Paul Prudhomme’s Louisiana Kitchen Cookbook, which I highly recommend. Paul invented blackened fish and the book includes fabulous recipes for Jambalayas, Etoufees, fishes, meats, breakfast dishes, sauces, dressings baked goods, and desserts, among others, A major loss when he passed away, he was one of 13-children. The book was originally published in 1984 and remains a requisite for anyone passionate about Cajun food. Source: Paul Prudhomme’s Louisiana Kitchen cookbook
Authenticity Meets Efficiency
Super-Moist Zucchini Bread
This bread is simple, straightforward and authentically delicious. It does not get better with nuts, chocolate, or other additions. It is not trying to be something it’s not. This delicious addition does not compete for attention at your dinner table and prefers instead to let others shine. While it could be a meal in itself, it prefers to play nicely with others.
Super-Moist Zucchini Bread Ingredients a scant 2 cups (227 g) flour (see note) ¾ teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon cinnamon, optional 1 teaspoon kosher salt 1 cup light (213 g) brown sugar ½ cup (100 g) granulated sugar ¾ cup vegetable oil 1 teaspoon vanilla extract 2 eggs, lightly beaten 2 ½ cups grated zucchini, (12–16 oz).
Directions Step 1 Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges. Step 2 Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. Step 3 Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing. Ingredient Note: Baking by weight is always a good idea. Regarding flour, if you have a scale weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly. Source: Alexandra Stafford, Alexandra Cooks
Carrot Cake
Take the carrot off the end of the stick, and use it to reward yourself, or your team for a job welldone. You really can have your cake and eat it, too.
Carrot Cake Ingredients Cake 11/2 cups sugar 1 cup vegetable oil 3 eggs 2 cups all-purpose flour 11/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla ½ teaspoon salt ¼ teaspoon ground nutmeg 3 cups shredded carrots (1lb) 1 cup coarsely chopped nuts (1/4 lb) Cream Cheese Frosting 1 package (8 ounces) cream cheese, softened 1 tablespoon milk 1 teaspoon vanilla 4 cups powdered sugar* Directions Step 1 Cake: Heat oven to 350. Grease and flour rectangular pan, 13x9x3 inches. Mix sugar, oil and eggs until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat 1 minute. Stir in carrots and nuts. Bake until wooden pick inserted in center comes out clean, 35 to 45 minutes. Frost with Cream Cheese Frosting . Step 2 Frosting: Beat cream cheese, milk and vanilla in 2 1/2 quart bowl on low speed until smooth. Gradually beat in powdered sugar, I cup at a time, until smooth and of spreading consistency. Should register 205ºF or above. Ingredient Note: A 1lb box of confectioners’ sugar measures 3 ¾ cups.
Paul Curci
Paul looks at business performance through the lens of communication, leadership, and strategic alignment—the three factors enabling individuals and organizations to grow and effectively navigate change.
Mare Rosenbaum
Mare is an experienced Executive Coach and a Prosci Certified Change Management expert. She is also skilled in team building and inter-cultural communication.
Brian Daly
Brian Daly is a clinical psychologist and uses evidence-based strategies that enables him to help people and organizations unlock their unrealized potential.
Robert Hackman
Robert helps organizations grow and develop through consulting and accelerates the growth and development of individuals and teams through coaching.
Kimberly Togman
Kimberly has devoted her career to helping organizations and their leaders become their most powerful building from their unique talents and strengths and adopting new habits.
Julie Donley, PhD.
For nearly two decades, Julie has coached leaders both externally and internally. She served as an executive healthcare leader for nearly a decade where she developed leadership training programs and mentored others to advancement opportunities.
Bill Hyman
As a former CHRO, Bill was a key member of the CEO’s senior leadership team and served as the executive coach to many of the senior leadership team. He was responsible for all aspects of human capital strategy and programs including talent acquisition, creating a performance management process, talent (succession) planning and employee engagement strategies. 2001 Market Street, Ste 2500 Philadelphia, PA 19103
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