Sunday, March 26, 2017

ROASTED BEET SALAD WITH BLOOD ORANGE DRESSING ENJOY DAN:

ROASTED BEET SALAD WITH BLOOD ORANGE DRESSING by CHEF DAN:
Serves 4

INGREDIENTS:
3 medium beets, (preferably a mix of red and golden beets)
2 tablespoons olive oil
2 blood oranges
1/4-cup red wine vinegar
Zest of one orange
2 garlic cloves
1-1/2-teaspoon honey
1 teaspoon EACH dry mustard powder, and curry powder
Kosher salt and freshly ground black pepper to taste
1 red onion, thinly sliced
3 cups arugula or mixed salad greens
1 tablespoon sunflower seeds

DIRECTIONS: 9PREHEAT OVEN TO 350 F)
1.   Wrap beets in foil, drizzled with oil and salt.
2.   Roast for 1-1/4-hours.
3.   Let cool, then peel the beets, and cut them into 1/4-inch dice.
4.   In a bowl, whisk together vinegar, and next 7 ingredients.
5.   Peel and section oranges.
6.   Add beets, orange sections and toss to coat.
7.   Arrange the salad greens on a large platter and top with beets,  orange sections, onions, and sunflower seeds.

ENJOY DAN:                                HEART AND SOUL IN THE KITCHEN:


Saturday, March 25, 2017

SWEET POTATO FRITTERS WITH EGG AND AVOCADO SALSA ENJOY DAN:

SWEET POTATO FRITTERS WITH EGG AND AVOCADO SALSA by CHEF DAN:
Serves 2

SWEET POTATO FRITTERS:
2 sweet potatoes, peeled, grated
2 eggs
1 tablespoons coconut oil
1/4-cup almond flour
A handful fresh basil torn
1 tablespoon coconut oil
Kosher salt and freshly ground black pepper to taste

AVOCADO SALSA:
1 tomatoes diced
1 avocado, diced
1/3-cup mint, chopped
1 tablespoon coconut oil
1 tablespoon lime juice

DIRECTIONS:
1.   Place the sweet potato, eggs and flour into a bowl, mix to combine.
2.   Season with salt and pepper
3.   Using your hands, take a handful of sweet potato mixture and form into palm size balls.
4.   Heat oil in skillet over medium-high heat and when sizzling.
5.   Place the balls in the skillet, flatting gently as they cook to make a patty.
6.    Cook for 2-3 minutes, until golden and crispy.
7.   Place on plate lined with a paper towel to soak up the excess oil.

SALSA:
1.   In a bowl add tomato, avocado, mint, coconut oil, and lime juice.
2.   Mix to combine.
Serves with warm fritters, alongside a good dollop of zesty avocado salsa.


ENJOY DAN:                        SING SONGS, PLANT SEEDS AND DANCE!!

Friday, March 24, 2017

APPALACHIAN PASTA PRIMEVARA ENJOY DAN:

                        APPALACHIAN PASTA PRIMEVARA by CHEF DAN:
Serves 4

INGREDIENTS:
1 (16 Oz) package of angel hair pasta
2 tablespoons butter
1 onion, thinly sliced
2 cloves garlic, smashed
1/2-teaspoon EACH red pepper flakes, and marjoram leaves
3/4-pound asparagus, trimmed and bias-cut into1/2-inch lengths
1/2-(12 Oz) bag frozen peas
10 crimini mushrooms, sliced
1/3-cup coconut milk
1/4-Parmersan cheese
4 ounces’ fresh goat cheese
1 handful fresh basil

DIRECTIONS:
1.   Cook pasta as per package directions.
2.   Heat butter in a skillet over medium-high heat and when sizzling.
3.   Add onion, and sauté for 4 minutes.
4.   Add garlic and sauté for 30 seconds more.
5.   Add red pepper flakes, marjoram, asparagus, and mushrooms.
6.   Cook until asparagus is golden brown and only half cooked.
7.   Add peas, coconut milk, and cook, stirring until the asparagus is tender and cream reduces slightly.
8.   Add the 2 cheeses, and stir until the cheese melts, then stir in basil and cooked pasta.
9.   Toss to combine.

ENJOY DAN:                                              LIVE EAT AND LAUGH!!


Thursday, March 23, 2017

GARAM MASALA WITH BALSAMIC HONEY GLAZE ENJOY DAN:

GARAM MASALA BEETS WITH BALSAMIC HONEY GLAZE by CHEF DAN:
Serves 2

INGREDIENTS:
2 beets, tops and root ends trimmed
1 tablespoon olive oil
Splash of kosher salt
1 teaspoon butter
1/2-tablespoon balsamic vinegar
1 tablespoon raw honey
1/4-teaspoon EACH garam masala, and tandoori masala
1 handfful fresh basil, chopped

DIRECTIONS: (preheat oven to 400 F)
1.   In a prepared baking sheet add aluminum foil.
2.   Wrap the beets in the center of aluminum foil.
3.   Place beet and add oil and a splash of salt, wrap tightly and place on a baking sheet.
4.   Repeat with remaining beets and bake for 1 hour.
5.   Let cool and then peel skin and quarter.
6.   In a skillet add butter over medium-heat and when sizzling.
7.   Add balsamic vinegar and next 3 ingredients.
8.   Bring to a simmer and cook for 1-2 minutes.
9.   Sprinkle on fresh basil.
10.                Pour dressing over the beets and serve.


ENJOY DAN:                            BUY LOCAL AND COOK GLOBE!! 

Wednesday, March 22, 2017

TURKEY TETRAZZINI WITH AVOCADO ENJOY DAN:

                TURKEY TETRAZZINI WITH AVOCADO by CHEF DAN:

Serves 4

INGREDIENTS:
1 (8 Oz) package of angel hair pasta
8 tablespoon butter, divided,
1 garlic clove, smashed
 8 crimini, mushrooms, sliced
1 onion, chopped
2 teaspoon fresh rosemary leaves, finely chopped
1/4-cup almond flour
2 cups chicken broth
1/4-cup dry sherry
2/3cup Parmesan cheese, divided
1/8-teaspoon mace powder
2 tablespoons lemon juice
2 avocados, seeded, halved, and peeled
2 cups frozen peas
3 cups coarsely chopped cooked turkey
1/2-cup Panko

DIRECTIONS: (preheat oven to 375 F)
1.   Cook noodles per package directions:
2.   Drain and set aside.
3.   Melt 1 tablespoons butter in a skillet over medium-heat when sizzling.
4.   Add garlic and sauté 30 second or until fragrant.
5.   Add onions and mushrooms and sauté 7-8 minutes.
6.   Add rosemary leaves and season with salt and pepper.
7.   In a separate sauce pan, melt 6 tablespoon butter over medium-heat.
8.   Pour in flour, stirring constantly until the flour smells nutty, 2 minutes.
9.   Add broth and raise the temperature to medium-high.
10.                Whisking constantly, until mixture has thickened, 3-5 minutes.
11.                Remove from heat and pour in sherry.
12.                Transfer to a blender and add avocado halves.
13.                Blend until smooth, then add 3/4-Parmesan cheese, and next 2 ingredients, and mix to combine.
14.                Pour avocado sauce over the pasta, add peas, turkey, and reserved mushroom mixture, mix well to combine.
15.                Milt 1 tablespoons butter in the microwave.
16.                Add Panko and reserved 1/4-cup Parmesan cheese to a bowl and drizzle with melted butter, toss to combine.
17.                Prepare a baking dish with Pam.
18.                Pour spaghetti mixture and sprinkle with bread crumb mixture.
19.                Bake for 15 minutes until bubbly and golden brown.
ENJOY DAN:                                       LIFE LOVE COOK AND SHARE!!


CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

 CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
22 cups chicken stock
7 pounds chicken tenders
2 tablespoon Johnny’s seasoning
1/4-cup butter
3 onions, chopped
5 carrots, chopped
4 stalks of celery, chopped
2 cups Italian style salad dressing (recipe to follow)
1 (16 Oz) can mushrooms
2 (15 Oz) cream of mushrooms soup
3-pounds angel hair pasta
Salt and pepper to taste

DIRECTIONS: (PREHEAT THE OVEN TO 350 F)
1.   On a prepared baking sheet spread chicken tender and season with Johnny’s seasoning.
2.   Bake for 40- 50 minutes.
3.   In a stock pot add butter over medium-high heat and when sizzling.
4.   Add onions and sauté for 4 minutes.
5.   Add carrots, celery, and sauté for 3 minutes.
6.   Add salad dressing and next 3 ingredients, and bring to a boil.
7.   Reduce heat and simmer for 60 minutes.
8.   30 minutes before the soup is done add baked chicken.
9.   Also, bring a pot of salted water to a boil.
10.                Add paste and cook about 8 minutes.
11.                Add cooked pasta and heat through.

ITALIAN STYLE SALAD DRESSING:
1 tablespoon EACH garlic powder, onion powder, white sugar and paprika
2 tablespoon dried oregano
1 teaspoon black pepper
1-tabelspoon EACH dried thyme, basil, and parsley
1/4-teaspoon salt

DIRECTIONS:
1.   Mix all ingredients together and stir to combine.
2.   Store in a tightly sealed container.
TO PREPARE DRESSING:
1.   Whisk together 1/4-cup vinegar, 2/3cup oil, and 2 tablespoons dry mixture.


ENJOY DAN:                         SING SONGS AND PLANT SEEDS!!

DUNGENESS CRAB QUICHE ENJOY DAN:

                          DUNGENESS CRAB QUICHE by CHEF DAN:
Serves 6-8

INGREDIENTS:
3/4-cup
Gruyere cheese
1 (9-inch) par baked and pricked with a fork
1 pound fresh Dungeness crab meat
1 onion, chopped
1 cup almond milk
1/2-teaspoon lemon zest
1/2-teaspoon EACH dry mustard  Old Bay seasoning and smoked paprika
Kosher salt to taste
1/8-teaspoon EACH ground mace, dried tarragon, and cayenne pepper
3 egg beaten
2 tablespoon fresh snipped chives

DIRECTIONS: (preheat oven to 350 F)
1.   Sprinkle the cheese evenly over the bottom of the pie crust.
2.   Top with crab meat and sprinkle with the onion.
3.   Whisk together milk and next 10 ingredients.
4.   Pour the egg mixture into the pie crust.
5.   Bake until custard sets, about 40 minutes.
6.   Let stand for 15 minutes before slicing.

ENJOY DAN:                                                               COOK EAT SHARE!!