CHICKEN PICCATA by CHEF DAN:
Serves 2-4
INGREDIENTS:
3 chicken breasts, boneless, skinless and pounded into cutlets. About 1-1/2 pounds
1/2- cup all-purpose flour
Coarse salt and pepper
2 tablespoons olive oil
8 ounces whole wheat pasta
3/4- cup white wine
1 tablespoons garlic, minced
3 cups spinach, torn into pieces
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons butter
1 lemon, thinly sliced
DIRECTIONS:
1. Bring a pot of salted water to boil.
2. Place flour in a shallow bowl.
3. Season cutlets with salt and pepper, then dip into flour, turning to coat, shake off excess.
4. Coat a sauce pan with cooking spray, add oil, and heat over medium-high.
5. Sauté culets on each side 2-3 minutes.
6. Transfer cutlets to a warm platter.
7. Meanwhile, cook pasta in boiling water until al dente, according to package directions, the last 2 minutes of cooking pasta add spinach, and stir until submerged, drain and reserve 1/2 cup pasta water.
8. Over medium-high heat deglaze pan with wine and add minced garlic.
9. Cook until garlic slightly browned and liquid is nearly evaporated, about 3-4 minutes.
10. Add pasta water, lemon juice, and capers.
11. Return cutlets to pan and cook on each side for about 1 minute.
12. Transfer cutlet to 4 serving plates over the top of the pasta and spinach.
13. In the skillet over medium-high heat, finish the sauce with butter and lemons.
14. Once butter has melted, pour sauce over pasta, spinach and cutlets.
ENJOY DAN: hallelujah
Thursday, September 30, 2010
Monday, September 27, 2010
CRUMBLED OR WHOLE WHAT A GARNISHMENT. ENJOY DAN
CRISPY PROSCIUTTO by CHEF DAN:
Makes 1 cup
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. Line a cookie sheets with 2 pieces of parchment paper.
2. Divide 12 slices prosciutto between baking sheets, laying them flat.
3. Bake, until fat turns golden brown and meat is darker, about 15 minutes.
4. Using tongs, carefully transfer prosciutto to paper towels to drain.
5. It will be crisp like bacon.
6. Can be used in whole pieces or crumbled.
7. When crumbled it could be used on baked potato, over scrambled eggs, tossed with cooked vegetables.
8. Or just enjoy DAN: hallelujah
Makes 1 cup
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. Line a cookie sheets with 2 pieces of parchment paper.
2. Divide 12 slices prosciutto between baking sheets, laying them flat.
3. Bake, until fat turns golden brown and meat is darker, about 15 minutes.
4. Using tongs, carefully transfer prosciutto to paper towels to drain.
5. It will be crisp like bacon.
6. Can be used in whole pieces or crumbled.
7. When crumbled it could be used on baked potato, over scrambled eggs, tossed with cooked vegetables.
8. Or just enjoy DAN: hallelujah
I HAVE MADE THIS SEVERAL TIMES AND IT IS A REAL CROWD PLEASER ENJOY DAN:
TOMATOES ON FILO DOUGH by CHEF DAN
Makes about 20 3-inch squares
INGRESIENTS:
7 sheets filo dough, thawed
5 tablespoons butter, melted
1/2-cup parmesan cheese, graded
1 onion, very thinly sliced
3 cups mozzarella cheese, shredded
8 Roma tomatoes, cut into 1/8-inch slices, needs to be cut very thin
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. On cookie sheet lined with parchments paper.
2. Spray paper with cooking oil spray, or brush lightly with cooking oil.
3. Lay I sheet filo and brush lightly with a little melted butter.
4. Sprinkle all over with 1 tablespoon parmesan.
5. Repeat layering 5 more times with filo, butter and parmesan.
6. Pressing each sheet firmly so it sticks to the sheet below.
7. Lay the last filo sheet on top, brushing with remaining melted butter, and sprinkle with remaining 1 tablespoon parmesan.
8. Scatter onions across filo, top with mozzarella and arrange tomato slices in a single layer.
9. Over lapping slightly.
10. Sprinkle with thyme and salt and pepper.
11. Bake until filo is golden brown, 30-35 minutes.
12. Cool 10 minutes and serve.
ENJOY DAN: hallelujah
Makes about 20 3-inch squares
INGRESIENTS:
7 sheets filo dough, thawed
5 tablespoons butter, melted
1/2-cup parmesan cheese, graded
1 onion, very thinly sliced
3 cups mozzarella cheese, shredded
8 Roma tomatoes, cut into 1/8-inch slices, needs to be cut very thin
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 375 DEGREES:
1. On cookie sheet lined with parchments paper.
2. Spray paper with cooking oil spray, or brush lightly with cooking oil.
3. Lay I sheet filo and brush lightly with a little melted butter.
4. Sprinkle all over with 1 tablespoon parmesan.
5. Repeat layering 5 more times with filo, butter and parmesan.
6. Pressing each sheet firmly so it sticks to the sheet below.
7. Lay the last filo sheet on top, brushing with remaining melted butter, and sprinkle with remaining 1 tablespoon parmesan.
8. Scatter onions across filo, top with mozzarella and arrange tomato slices in a single layer.
9. Over lapping slightly.
10. Sprinkle with thyme and salt and pepper.
11. Bake until filo is golden brown, 30-35 minutes.
12. Cool 10 minutes and serve.
ENJOY DAN: hallelujah
THIS WILL MAKE EVERYBODY HAPPY, PORK AND APPLES, COULD USE PEARS WOW WHAT A DEAL ENJOY DAN
PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS by CHEF DAN:
Serves 4
INGRESIENTS:
1 4 pound pork roast, trimmed of fat
2 1/4- cup rice vinegar, or balsamic vinegar
3 2 tablespoons molasses, or maple syrup
4 3 red apples, halved and cored, each cut into 8 wedges
5 1 onion, halved and sliced into ½-inch thick pieces
6 1 tablespoon olive oil
7 Kosher salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 450 DEGREES:
1. TO MAKE THE GLAZE:
2. In a sauce pan, bring vinegar and maple syrup to boil over high-heat.
3. Stirring occasionally, about 3-4 minutes.
4. Set aside taking I tablespoon in reserve for drizzling.
5. Reserve the rest of the glaze in the sauce-pan.
6. In a bowl add apples and onion, toss with oil and salt and pepper.
7. On a baking sheet lined with parchment paper, arrange in single file.
8. Roast until golden brown, about 15 minutes.
9. Return apples and onions to the oven.
10. On another baking sheet lined with parchment paper.
11. Add pork and season with salt and pepper.
12. Roast 10 minutes.
13. Remove from oven: brush the glaze all over the pork.
14. Roast another 15-20 minutes, when the Thermometer reads 150 degrees.
15. Transfer pork to cutting board and let rest 10 minutes.
16. Slice 1/4-inch thick and drizzle with remaining tablespoon of the glaze.
17. Serve with apples and onions.
ENJOY DAN: hallelujah
Serves 4
INGRESIENTS:
1 4 pound pork roast, trimmed of fat
2 1/4- cup rice vinegar, or balsamic vinegar
3 2 tablespoons molasses, or maple syrup
4 3 red apples, halved and cored, each cut into 8 wedges
5 1 onion, halved and sliced into ½-inch thick pieces
6 1 tablespoon olive oil
7 Kosher salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 450 DEGREES:
1. TO MAKE THE GLAZE:
2. In a sauce pan, bring vinegar and maple syrup to boil over high-heat.
3. Stirring occasionally, about 3-4 minutes.
4. Set aside taking I tablespoon in reserve for drizzling.
5. Reserve the rest of the glaze in the sauce-pan.
6. In a bowl add apples and onion, toss with oil and salt and pepper.
7. On a baking sheet lined with parchment paper, arrange in single file.
8. Roast until golden brown, about 15 minutes.
9. Return apples and onions to the oven.
10. On another baking sheet lined with parchment paper.
11. Add pork and season with salt and pepper.
12. Roast 10 minutes.
13. Remove from oven: brush the glaze all over the pork.
14. Roast another 15-20 minutes, when the Thermometer reads 150 degrees.
15. Transfer pork to cutting board and let rest 10 minutes.
16. Slice 1/4-inch thick and drizzle with remaining tablespoon of the glaze.
17. Serve with apples and onions.
ENJOY DAN: hallelujah
BUTTERMILK AND CHICKEN WHAT COULD BE BETTER. ENJOY DAN:
BUTTERMILK BAKED CHICKEN by CHEF DAN:
Serves 4
INGREDIENTS:
4 chicken breasts, boneless, skinless, pounded till 1/4-inch thick.
2 cups low fat buttermilk
3 tablespoons Dan’s honey
6 garlic cloves, minced
1 cup Panko (Japanese bread crumbs)
1/4-teaspoon each sea salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 425 DEGREES
1. In a bowl whisk together, buttermilk, honey, garlic, and salt and pepper.
2. Place chicken in a plastic bag and refrigerate from two hour to all night.
3. Line a baking dish with foil.
4. A bowl, place Panko crumbs.
5. Place the chicken in the Panko and gently pressing onto chicken.
6. Discard marinate.
7. Bake until crumbs are lightly browned and chicken is cooked through. 30-40 minutes.
ENJPY DAN: hallelujah
Serves 4
INGREDIENTS:
4 chicken breasts, boneless, skinless, pounded till 1/4-inch thick.
2 cups low fat buttermilk
3 tablespoons Dan’s honey
6 garlic cloves, minced
1 cup Panko (Japanese bread crumbs)
1/4-teaspoon each sea salt and fresh ground pepper
DIRECTIONS: PRE-HEAT OVEN TO 425 DEGREES
1. In a bowl whisk together, buttermilk, honey, garlic, and salt and pepper.
2. Place chicken in a plastic bag and refrigerate from two hour to all night.
3. Line a baking dish with foil.
4. A bowl, place Panko crumbs.
5. Place the chicken in the Panko and gently pressing onto chicken.
6. Discard marinate.
7. Bake until crumbs are lightly browned and chicken is cooked through. 30-40 minutes.
ENJPY DAN: hallelujah
PEANUT CRUSTED EASY AND FUN ENJOY DAN
PEANUT-CRUSTED CHICKEN BREASTS by CHEF DAN:
Serves 4
INGREDIENTS:
1 tablespoon olive oil
Cooking spray for the baking sheet
3/4-cup dry roasted peanuts, unsalted
1 cup Panko (Japanese bread crumbs)
2 eggs or 1/2- cup egg beaters
4 chicken breasts, boneless, skinless, pounded until 1/4-inch thick
1 tablespoon butter
PRE-HEAT OVEN TO 475 DEGREES:
DIRECTIONS: In a food processor, pulse peanuts until coarsely ground.
1. In a bowl add Panko crumbs, peanuts, olive oil, 1/4-teaspoon each salt and pepper.
2. In a bowl, beat eggs, with a little S. &.P.
3. Add chicken to coat, one piece at a time.
4. Dredge in peanut, Panko crumbs, gently pressing onto chicken.
5. Transfer chicken to Pam coated baking sheet.
6. Bake until lightly browned, about 15-20 minutes.
7. Serve with your favorite vegetable and jasmine rice.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
1 tablespoon olive oil
Cooking spray for the baking sheet
3/4-cup dry roasted peanuts, unsalted
1 cup Panko (Japanese bread crumbs)
2 eggs or 1/2- cup egg beaters
4 chicken breasts, boneless, skinless, pounded until 1/4-inch thick
1 tablespoon butter
PRE-HEAT OVEN TO 475 DEGREES:
DIRECTIONS: In a food processor, pulse peanuts until coarsely ground.
1. In a bowl add Panko crumbs, peanuts, olive oil, 1/4-teaspoon each salt and pepper.
2. In a bowl, beat eggs, with a little S. &.P.
3. Add chicken to coat, one piece at a time.
4. Dredge in peanut, Panko crumbs, gently pressing onto chicken.
5. Transfer chicken to Pam coated baking sheet.
6. Bake until lightly browned, about 15-20 minutes.
7. Serve with your favorite vegetable and jasmine rice.
ENJOY DAN: hallelujah
ALMOT THAI IF YOU ADD A LITTLE CURRY PASTE, FISH SAUCE, GINGER AND LEMONGRASS. ENJOY DAN:
CHICKEN AND BASIL STIR-FRY IN A WOK: by CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 pounds chicken breast, skinless, boneless, pound to 1/3-inch thick, cut into 1/4-inch slices
1 tablespoon cornstarch
2 tablespoons olive oil
Course salt and freshly ground black pepper
1 onion, cut into wedges
2 bell peppers, red or green, cut into 1/2-inch wide stripes
6 garlic cloves, minced
1/4- cup water
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons red pepper flakes
1 cup basil leaves, torn in half
DIRECTIONS:
1. In a bowl toss the chicken with cornstarch until coated well.
2. Season generously with salt and pepper.
3. In a wok heat 1 tablespoon oil over medium-high heat.
4. Cook until not completely cooked, about 3-4 minutes.
5. Transfer chicken to platter and keep warm.
6. To the wok add 1 tablespoon oil, and cook over medium-high heat the onion, and bell peppers.
7. Tossing often until they began to brown, about 3 minutes.
8. Add garlic, and cook 1 minute.
9. Add 1/4- cup water, vinegar, soy sauce, red pepper flakes, and chicken to the wok.
10. Tossing until chicken cooked thoroughly.
11. Remove from heat.
12. Stir in basil and enjoy.
13. Serve with Jasmine rice.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
1-1/2 pounds chicken breast, skinless, boneless, pound to 1/3-inch thick, cut into 1/4-inch slices
1 tablespoon cornstarch
2 tablespoons olive oil
Course salt and freshly ground black pepper
1 onion, cut into wedges
2 bell peppers, red or green, cut into 1/2-inch wide stripes
6 garlic cloves, minced
1/4- cup water
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons red pepper flakes
1 cup basil leaves, torn in half
DIRECTIONS:
1. In a bowl toss the chicken with cornstarch until coated well.
2. Season generously with salt and pepper.
3. In a wok heat 1 tablespoon oil over medium-high heat.
4. Cook until not completely cooked, about 3-4 minutes.
5. Transfer chicken to platter and keep warm.
6. To the wok add 1 tablespoon oil, and cook over medium-high heat the onion, and bell peppers.
7. Tossing often until they began to brown, about 3 minutes.
8. Add garlic, and cook 1 minute.
9. Add 1/4- cup water, vinegar, soy sauce, red pepper flakes, and chicken to the wok.
10. Tossing until chicken cooked thoroughly.
11. Remove from heat.
12. Stir in basil and enjoy.
13. Serve with Jasmine rice.
ENJOY DAN: hallelujah
Sunday, September 26, 2010
LIVEN UP CHICKEN, FISH, VEGETABLES-------AND OF COURSE, SALAD GREENS WITH 3 GREAT DRESSING; ENJOY DAN
SALAD DRRESSING:
BASIC VINAIGRETTE- RANCH DRESSING- CREAMY GARLIC DRESSING:
Makes one cup by CHEF DAN:
BASIC VINAGRETTE:
3/4- cup rice vinegar
1 tablespoon Dijon mustard
1 packet splenda (sugar)
Sea salt and freshly ground pepper
1/2- cup grapeseed oil
1. In a bowl, whisk together vinegar, mustard, and sugar.
2. Season with salt and pepper.
3. Slowly add oil, whisking to combine.
4. Or shake all ingredients in a mason jar, and enjoy.
RANCH DRESSING:
1/3 cup low fat buttermilk
1/3 cup Greek non-fat plain yogurt
1 tablespoon cider vinegar
1 packet splenda (sugar)
1 clove garlic, minced
1 tablespoon scallion, chopped
Sea salt and freshly ground black pepper
1. In a bowl, whisk together buttermilk, yogurt, vinegar, and sugar.
2. Stir in garlic, and scallion.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
CREAMY GARLIC DRESSING:
3 Tablespoons grapeseed oil
1 tablespoon rice vinegar
1 tablespoons Dijon mustard
1 packet splenda (sugar)
2 garlic cloves, minced
1 tablespoon fresh oregano, chopped
Sea salt and fresh ground black pepper
1. In a bowl, whisk together oil, vinegar, sugar, mustard, garlic, and 2 tablespoon water.
2. Stir in oregano.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
ENJOY DAN: hallelujah
BASIC VINAIGRETTE- RANCH DRESSING- CREAMY GARLIC DRESSING:
Makes one cup by CHEF DAN:
BASIC VINAGRETTE:
3/4- cup rice vinegar
1 tablespoon Dijon mustard
1 packet splenda (sugar)
Sea salt and freshly ground pepper
1/2- cup grapeseed oil
1. In a bowl, whisk together vinegar, mustard, and sugar.
2. Season with salt and pepper.
3. Slowly add oil, whisking to combine.
4. Or shake all ingredients in a mason jar, and enjoy.
RANCH DRESSING:
1/3 cup low fat buttermilk
1/3 cup Greek non-fat plain yogurt
1 tablespoon cider vinegar
1 packet splenda (sugar)
1 clove garlic, minced
1 tablespoon scallion, chopped
Sea salt and freshly ground black pepper
1. In a bowl, whisk together buttermilk, yogurt, vinegar, and sugar.
2. Stir in garlic, and scallion.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
CREAMY GARLIC DRESSING:
3 Tablespoons grapeseed oil
1 tablespoon rice vinegar
1 tablespoons Dijon mustard
1 packet splenda (sugar)
2 garlic cloves, minced
1 tablespoon fresh oregano, chopped
Sea salt and fresh ground black pepper
1. In a bowl, whisk together oil, vinegar, sugar, mustard, garlic, and 2 tablespoon water.
2. Stir in oregano.
3. Season with salt and pepper.
4. Shake all ingredients in a mason jar, and enjoy.
ENJOY DAN: hallelujah
MORE GREAT RECIPES FROM MY NEICE DEBBIE, WOW THIS IS A KEEPER ENJOY DAN:
SHRIMP AND GREEN OLIVE ANTIPASTO SALAD by MY NEICE DEBBIE ALFANO-FATTORE
Serves 2-4
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2-3 tablespoons red wine vinegar (to taste)
1 teaspoon anchovy paste
1 clove garlic
1/2- teaspoon sugar
1/4- teaspoon each salt and freshly ground black pepper
8 ounces cooked peeled divined shrimp
1/2- cup double stuffed jalapenos/garlic green olives, sliced crosswise, or any stuffed green olives
1/2- cup cherry tomatoes, halved
1/3 cup each red, yellow, green bell pepper, diced
1/3 cup marinated artichoke hearts, coarsely chopped
1 tablespoon Lawry’s seasoned pepper and dried oregano
1/4- cup Romano or Parmesan cheese
8 large romaine heart leaves
DIRECTIONS:
1. In a large bowl, whisk together, oil, lemon juice, red wine vinegar, anchovy paste, garlic, sugar, and S.&.P.
2. Mix well.
3. Add shrimp, olives, cherry tomatoes, bell peppers and cheese.
4. Cover and chill at least 1 hour or up to 8 hours.
ENJOY DAN: P.T.L.
Serves 2-4
INGREDIENTS:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2-3 tablespoons red wine vinegar (to taste)
1 teaspoon anchovy paste
1 clove garlic
1/2- teaspoon sugar
1/4- teaspoon each salt and freshly ground black pepper
8 ounces cooked peeled divined shrimp
1/2- cup double stuffed jalapenos/garlic green olives, sliced crosswise, or any stuffed green olives
1/2- cup cherry tomatoes, halved
1/3 cup each red, yellow, green bell pepper, diced
1/3 cup marinated artichoke hearts, coarsely chopped
1 tablespoon Lawry’s seasoned pepper and dried oregano
1/4- cup Romano or Parmesan cheese
8 large romaine heart leaves
DIRECTIONS:
1. In a large bowl, whisk together, oil, lemon juice, red wine vinegar, anchovy paste, garlic, sugar, and S.&.P.
2. Mix well.
3. Add shrimp, olives, cherry tomatoes, bell peppers and cheese.
4. Cover and chill at least 1 hour or up to 8 hours.
ENJOY DAN: P.T.L.
MY NEICES ARE GREAT COOKS AND DEBBIE IS OUTSTANDING. WHAT A GREAT FAMILY OF COOKS WE HAVE. ENJOY DAN
ORZO WITH EVERYTHING by MY NEICE DEBBIE ALFANO-FATTORE
Serves 6
INGREDIENTS:
1-1/2 cup orzo (10oz)
1/3 cup packed chopped drained oil-packed sun-dried tomatoes, (Bella-Sun-Luce) brand
5 tablespoons extra virgin olive oil
1/4- cup balsamic vinegar
1/4- cup packed chopped kalamata olives or other brine cured black olives
1 cup finely chopped Arugula (use a whole bag for double recipe)
1/2- cup pine nuts, roasted
1/2- cup fresh basil
1//2 cup freshly graded parmesan, feta, or goat cheese
2 large garlic cloves, minced
DIRECTIONS:
1. Cook orzo in pot boiling water until just tender, but still firm to bite.
2. Drain well.
3. Transfer to large bowl.
4. Add sun-dried tomatoes, oil, vinegar, and olives.
5. Toss to blend.
6. Let stand to cool.
7. Cover and refrigerate. (CAN BE PREPAARED UP TO 6 HOURS AHEAD)
8. Then bring to room temperature.
9. Mix chopped radicchio (arugula) pine nuts, chopped basil, and garlic, into orzo mixture.
10. Season salad to taste with salt and pepper and serve.
RADICCHIO is leaf chicory, sometimes known as Italian chicory. It is a popular vegetable used in salads as well as pastas, risottos, and orzo.
ENJOY DAN: P.T.L.
Serves 6
INGREDIENTS:
1-1/2 cup orzo (10oz)
1/3 cup packed chopped drained oil-packed sun-dried tomatoes, (Bella-Sun-Luce) brand
5 tablespoons extra virgin olive oil
1/4- cup balsamic vinegar
1/4- cup packed chopped kalamata olives or other brine cured black olives
1 cup finely chopped Arugula (use a whole bag for double recipe)
1/2- cup pine nuts, roasted
1/2- cup fresh basil
1//2 cup freshly graded parmesan, feta, or goat cheese
2 large garlic cloves, minced
DIRECTIONS:
1. Cook orzo in pot boiling water until just tender, but still firm to bite.
2. Drain well.
3. Transfer to large bowl.
4. Add sun-dried tomatoes, oil, vinegar, and olives.
5. Toss to blend.
6. Let stand to cool.
7. Cover and refrigerate. (CAN BE PREPAARED UP TO 6 HOURS AHEAD)
8. Then bring to room temperature.
9. Mix chopped radicchio (arugula) pine nuts, chopped basil, and garlic, into orzo mixture.
10. Season salad to taste with salt and pepper and serve.
RADICCHIO is leaf chicory, sometimes known as Italian chicory. It is a popular vegetable used in salads as well as pastas, risottos, and orzo.
ENJOY DAN: P.T.L.
Saturday, September 25, 2010
HOT AND SOUR SOUP WHAT COULD BE BETTER, ZIPPY CHICKEN BRIMMING WITH FLAVOR. ENJOY DAN:
HOT AND SOUR CHICKEN SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
26 cups chicken broth
7 pounds skinless, boneless, chicken breast, cut into bite size pieces
1/4- cup grapeseed oil
4 cup dried mushroom. Soaked in hot water for 20 minutes.
4 cups bamboo shoots
15 slices fresh ginger, and 2 tablespoon ground cumin
20 cloves garlic, crushed
1/4- cup soy sauce
2 tablespoons red pepper flacks
1 tablespoon dried oregano
1 tablespoon each salt & pepper
2 tablespoons cumin
1-1/2 cups rice vinegar
1/2- cup cornstarch
6 eggs, beaten
DIRECTIONS:
1. In a soup pot combine the chicken broth, mushrooms with the water, bamboo shoots, ginger, garlic, soy sauce, red pepper flacks, oregano, cumin, and S&P.
2. Bring to a boil, then reduce heat to low, cover and simmer for about 30 minutes.
3. Place the chicken in a bowl and toss with oil to coat. Set aside.
4. In a separate bowl, stir together the cornstarch and vinegar. Set aside.
5. Increase heat to the broth to medium-high. And bring to a boil
6. Add chicken mixture, and cook for about 10-12 minutes.
7. Drizzle in the egg while stirring slowly to create long strands of egg.
8. Stir in the vinegar and cornstarch.
9. Simmer over medium heat, stirring occasionally. About 4-5 minutes.
10. Garnish with green onion and cilantro if so desired.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
26 cups chicken broth
7 pounds skinless, boneless, chicken breast, cut into bite size pieces
1/4- cup grapeseed oil
4 cup dried mushroom. Soaked in hot water for 20 minutes.
4 cups bamboo shoots
15 slices fresh ginger, and 2 tablespoon ground cumin
20 cloves garlic, crushed
1/4- cup soy sauce
2 tablespoons red pepper flacks
1 tablespoon dried oregano
1 tablespoon each salt & pepper
2 tablespoons cumin
1-1/2 cups rice vinegar
1/2- cup cornstarch
6 eggs, beaten
DIRECTIONS:
1. In a soup pot combine the chicken broth, mushrooms with the water, bamboo shoots, ginger, garlic, soy sauce, red pepper flacks, oregano, cumin, and S&P.
2. Bring to a boil, then reduce heat to low, cover and simmer for about 30 minutes.
3. Place the chicken in a bowl and toss with oil to coat. Set aside.
4. In a separate bowl, stir together the cornstarch and vinegar. Set aside.
5. Increase heat to the broth to medium-high. And bring to a boil
6. Add chicken mixture, and cook for about 10-12 minutes.
7. Drizzle in the egg while stirring slowly to create long strands of egg.
8. Stir in the vinegar and cornstarch.
9. Simmer over medium heat, stirring occasionally. About 4-5 minutes.
10. Garnish with green onion and cilantro if so desired.
ENJOY DAN: hallelujah
Thursday, September 23, 2010
THIS IS A DELICOUS AND EASY SALAD, IT USES BEETS, CHEESE, AND CANDIED WALNUTS AND GREENS. ENJOY DAN.
BEET SALAD WITH GORGONZOLA (or blue cheese) AND WALNUTS by CHEF DAN:
Serves 4
INGREDIENTS:
---Dressing----
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoons sugar
1 tablespoon shallots, finely chopped
1 teaspoon olive oil
1/8 teaspoon salt
---Salad---
3 beets, scrubbed, trimmed and cut in half
2 romaine hearts, chopped
1/4- cup walnuts
2 tablespoons maple syrup
1/8 teaspoon salt
3 tablespoons cheese, gorgonzola, blue, goat, feta, your choice
1/2- teaspoon fresh chives, chopped
DIRECTIONS:
1. Place beets in saucepan, and fill with enough water to cover.
2. Bring to a boil, and then cook for about 30 minutes. Until tender, drain and cool.
3. While the beets are cooking, place the walnuts in a skillet over medium-low heat.
4. Heat until warm and starting to toast, then stir in the maple syrup.
5. Cook until evenly coated, then remove from heat and let cool.
6. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
7. Place beets in a small bowl, drizzle with 1 tablespoon dressing.
8. Place salad greens on a large platter; sprinkle evenly with 1/4- teaspoon salt.
9. Drizzle remaining dressing over greens.
10. Top with beets, walnuts, cheese and chives.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
---Dressing----
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoons sugar
1 tablespoon shallots, finely chopped
1 teaspoon olive oil
1/8 teaspoon salt
---Salad---
3 beets, scrubbed, trimmed and cut in half
2 romaine hearts, chopped
1/4- cup walnuts
2 tablespoons maple syrup
1/8 teaspoon salt
3 tablespoons cheese, gorgonzola, blue, goat, feta, your choice
1/2- teaspoon fresh chives, chopped
DIRECTIONS:
1. Place beets in saucepan, and fill with enough water to cover.
2. Bring to a boil, and then cook for about 30 minutes. Until tender, drain and cool.
3. While the beets are cooking, place the walnuts in a skillet over medium-low heat.
4. Heat until warm and starting to toast, then stir in the maple syrup.
5. Cook until evenly coated, then remove from heat and let cool.
6. To prepare dressing, combine first 6 ingredients, stirring with a whisk.
7. Place beets in a small bowl, drizzle with 1 tablespoon dressing.
8. Place salad greens on a large platter; sprinkle evenly with 1/4- teaspoon salt.
9. Drizzle remaining dressing over greens.
10. Top with beets, walnuts, cheese and chives.
ENJOY DAN: hallelujah
Wednesday, September 22, 2010
EGGPLANT NO MEAT MORE FLAVOR ENJOY DAN:
EGGPLANT BOLOGNESE WITH MUSHROOMS. By CHEF DAN:
Serves 6-8
INGREDIENTS:
1/2- cup gourmet dried mushrooms blend
1 eggplant, chopped into bite size pieces
2 tablespoons olive oil
1 onion, chopped
1- Teaspoon salt, divided
1/2- teaspoon freshly ground black pepper
2 tablespoons garlic, minced
2 tablespoons tomato paste
1/2- cup red wine
1 (28oz) can whole tomatoes, undrained
1 package whole wheat pasta
1 tablespoon lime juice
1/3 cup fresh basil,
DIRECTIONS:
1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes.
2. Drain and reserve liquid.
3. Heat oil in a skillet over medium-high heat.
4. Add onion,1/4 teaspoon salt,1/4 teaspoons pepper, and garlic, cook 4-5 minutes.
5. Add eggplant, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Cook about 20 minutes until eggplant is tender. Stirring occasionally.
7. Add tomato paste, cook 2 minutes.
8. Add wine, cook 1 minute, stirring pan to loosen browned bits.
9. Add tomatoes, and mushroom reserve.
10. Reduce heat and simmer for about 10-12 minutes. Stirring and breaking up tomatoes.
11. Add remaining salt and lime juice.
12. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water.
Toss pasta with sauce and sprinkle with fresh basil leaves.
ENJOY DAN: hallelujah
Serves 6-8
INGREDIENTS:
1/2- cup gourmet dried mushrooms blend
1 eggplant, chopped into bite size pieces
2 tablespoons olive oil
1 onion, chopped
1- Teaspoon salt, divided
1/2- teaspoon freshly ground black pepper
2 tablespoons garlic, minced
2 tablespoons tomato paste
1/2- cup red wine
1 (28oz) can whole tomatoes, undrained
1 package whole wheat pasta
1 tablespoon lime juice
1/3 cup fresh basil,
DIRECTIONS:
1. Combine mushrooms and boiling water in a bowl; cover and let stand 20 minutes.
2. Drain and reserve liquid.
3. Heat oil in a skillet over medium-high heat.
4. Add onion,1/4 teaspoon salt,1/4 teaspoons pepper, and garlic, cook 4-5 minutes.
5. Add eggplant, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. Cook about 20 minutes until eggplant is tender. Stirring occasionally.
7. Add tomato paste, cook 2 minutes.
8. Add wine, cook 1 minute, stirring pan to loosen browned bits.
9. Add tomatoes, and mushroom reserve.
10. Reduce heat and simmer for about 10-12 minutes. Stirring and breaking up tomatoes.
11. Add remaining salt and lime juice.
12. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water.
Toss pasta with sauce and sprinkle with fresh basil leaves.
ENJOY DAN: hallelujah
SALMON SWEET AND SPICY. JUST THE WAY WE LIKE IT. ENJOY DAN;
SALMON WITH ASIAN GLAZE AND ORANGE MARMALADE by CHEF DAN:
Serves 4
INGREDIENTS:
Asian glaze or spice
2 tablespoon ground cumin
3 tablespoons five-spice powder
1 teaspoon cayenne pepper
1 tablespoons brown sugar
2 tablespoons grape seed oil
1/4 cup orange marmalade
1 tablespoon lime juice
4 salmon fillets
Directions:
1. Combine seasoning, cumin, five-spice, cayenne, sugar, and salt in a small bowl.
2. Rub all over the surface of the salmon fillets.
3. Sauté fillets in oil in a skillet over medium-high heat.
4. Sauté 3-4 minutes.
5. Turn and sauté 2-3 minutes.
6. Blend marmalade and lime juice.
7. Swirl in skillet until melted.
8. Carefully turn fish to glaze on all sides.
9. The salmon is done when it begins to flake when tested with a fork.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
Asian glaze or spice
2 tablespoon ground cumin
3 tablespoons five-spice powder
1 teaspoon cayenne pepper
1 tablespoons brown sugar
2 tablespoons grape seed oil
1/4 cup orange marmalade
1 tablespoon lime juice
4 salmon fillets
Directions:
1. Combine seasoning, cumin, five-spice, cayenne, sugar, and salt in a small bowl.
2. Rub all over the surface of the salmon fillets.
3. Sauté fillets in oil in a skillet over medium-high heat.
4. Sauté 3-4 minutes.
5. Turn and sauté 2-3 minutes.
6. Blend marmalade and lime juice.
7. Swirl in skillet until melted.
8. Carefully turn fish to glaze on all sides.
9. The salmon is done when it begins to flake when tested with a fork.
ENJOY DAN: hallelujah
Friday, September 17, 2010
ANOUTHER RECIPE FROM OUR WATER AEROBICS POT-LICK. WOW KEY LIME PIE LOW FAT WOW ENJOY DAN:
RIA’S KEY LINE PIE by RIA KNIBBE
Serves 10
INGREDIENTS:
FOR CRUST:
1-1/4 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
FOR FILLING:
3/4- cup lime juice
4 (oz) cream cheese
1 (14oz) fat free sweetened condensed milk
1/2- cup non-fat Greek yogurt
1 teaspoon vanilla
1 teaspoon gelatin
3 tablespoon lime juice
Zest of one lime
Soak gelatin in lime juice for 5 minutes and then microwave for 30 seconds.
DIRECTIONS: PRE-HEAT OVEN TO 350 DEHREES.
1. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well combined.
2. Then press mixture evenly onto bottom and up side of 9-inch glass pie plate.
3. Bake crust in the oven for 10 minutes and cool in pie plate on a rack.
4. Leave Oven On.
5. MAKE FILLING AND BAKE PIE.
6. Whisk together condensed milk, cream cheese, yogurt, vanilla.
7. Add lime juice with gelatin, and zest and whisk until well combined (mixture will thicken slightly)
8. Pour filling into crust and bake for 15 minutes.
9. Cool pie completely on rack (filling will set as it cools), then chill, at least 8 hours.
ENJOY DAN: hallelujah
Serves 10
INGREDIENTS:
FOR CRUST:
1-1/4 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
FOR FILLING:
3/4- cup lime juice
4 (oz) cream cheese
1 (14oz) fat free sweetened condensed milk
1/2- cup non-fat Greek yogurt
1 teaspoon vanilla
1 teaspoon gelatin
3 tablespoon lime juice
Zest of one lime
Soak gelatin in lime juice for 5 minutes and then microwave for 30 seconds.
DIRECTIONS: PRE-HEAT OVEN TO 350 DEHREES.
1. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well combined.
2. Then press mixture evenly onto bottom and up side of 9-inch glass pie plate.
3. Bake crust in the oven for 10 minutes and cool in pie plate on a rack.
4. Leave Oven On.
5. MAKE FILLING AND BAKE PIE.
6. Whisk together condensed milk, cream cheese, yogurt, vanilla.
7. Add lime juice with gelatin, and zest and whisk until well combined (mixture will thicken slightly)
8. Pour filling into crust and bake for 15 minutes.
9. Cool pie completely on rack (filling will set as it cools), then chill, at least 8 hours.
ENJOY DAN: hallelujah
Thursday, September 16, 2010
WE HAD THE WATER AEROBICS CLASS AT A POT-LUCK AT OUR HOUSE AND D.H.J. BROUGHT BETTER THAN S-E-X- WOW WOW WOW ENJOY DAN
BETTER THAN S-E-X- SALAD by DOROTHY HOWELL-JONES
Serves 10-15
INGRDEDIENTS:
1 8-oz container whipped topping, thawed
1 can (14oz) sweetened condensed milk
1 8-oz carton sour cream
1 (20oz) can of crushed pineapple drained
1 (15oz) can fruit cocktail, drained
1 (21oz) can cherry pie filling
DIRECTIONS:
1. In a large mixing bowl, combine whipped topping, sweetened condensed milk and sour cream.
2. Mix on low speed of electric mixer until all ingredients are smooth and thoroughly combined.
3. Add pineapple and fruit cocktail and mix well.
4. Fold in the pie filling, cover and refrigerate at least 6 hours before serving.
5. Mixture will turn pink.
ENJOY DAN: hallelujah
Serves 10-15
INGRDEDIENTS:
1 8-oz container whipped topping, thawed
1 can (14oz) sweetened condensed milk
1 8-oz carton sour cream
1 (20oz) can of crushed pineapple drained
1 (15oz) can fruit cocktail, drained
1 (21oz) can cherry pie filling
DIRECTIONS:
1. In a large mixing bowl, combine whipped topping, sweetened condensed milk and sour cream.
2. Mix on low speed of electric mixer until all ingredients are smooth and thoroughly combined.
3. Add pineapple and fruit cocktail and mix well.
4. Fold in the pie filling, cover and refrigerate at least 6 hours before serving.
5. Mixture will turn pink.
ENJOY DAN: hallelujah
Wednesday, September 15, 2010
I DID THIS ONCE AND I FORGOT TO PUT IN THE AMOUNT OF CHICKEN STOCK ENJOY DAN:
THAI SWEET AND SOUR CHICKEN by CHEF DAN:
serves 2-4
INGREDIENTS:
2 tablespoons grapeseed oil
1 cup chicken broth
2 boneless, skinless chicken breasts, sliced into strips, or chicken cutlets
1 teaspoon yellow curry paste
1 each red and green pepper, chopped
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 cup canned pineapple chunks, drained with 1/2- cup juice reserved
2 tablespoons brown sugar
3 tablespoons rice wine vinegar
DIRECTIONS:
1. In a skillet, over medium-high heat add oil until bubbling.
2. Add curry paste and incorporate. Love the smells.
3. Brown chicken strips about 6-8 minutes.
4. Set aside and keep warm.
5. Add bell peppers and cook 1 minute.
6. Stir in pineapple chunks, juice, sugar, vinegar, and chicken stock.
7. Simmer until sauce begins to reduce.
8. Stir in cornstarch mixture and bring liquid to a simmer.
9. Stir in chicken strips and cook for about 5 minutes.
10. Serve over rice.
ENJOY DAN: hallelujah
serves 2-4
INGREDIENTS:
2 tablespoons grapeseed oil
1 cup chicken broth
2 boneless, skinless chicken breasts, sliced into strips, or chicken cutlets
1 teaspoon yellow curry paste
1 each red and green pepper, chopped
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 cup canned pineapple chunks, drained with 1/2- cup juice reserved
2 tablespoons brown sugar
3 tablespoons rice wine vinegar
DIRECTIONS:
1. In a skillet, over medium-high heat add oil until bubbling.
2. Add curry paste and incorporate. Love the smells.
3. Brown chicken strips about 6-8 minutes.
4. Set aside and keep warm.
5. Add bell peppers and cook 1 minute.
6. Stir in pineapple chunks, juice, sugar, vinegar, and chicken stock.
7. Simmer until sauce begins to reduce.
8. Stir in cornstarch mixture and bring liquid to a simmer.
9. Stir in chicken strips and cook for about 5 minutes.
10. Serve over rice.
ENJOY DAN: hallelujah
THAI CHICKEN THE WAY YOU LIKE IT ENJOY DAN:
THAI SWEET AND SOUR CHICKEN WITH PINEAPPLE by CHEF DAN:
Serves 8-10
INGREDIENTS:
4 boneless chicken breast, sliced into strips, or chicken cutlets
2 tablespoons grapeseed oil
1 tablespoon yellow curry paste
1 onion, chopped
1 bell pepper, chopped
1 plum tomatoes cut into wedges
4 cloves garlic, crushed
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 tablespoon brown sugar
3 tablespoon rice wine vinegar
1 cup canned pineapple chunks, drained with 1/2- cup juice reserves
3 tablespoon soy sauce
1 teaspoon cornstarch
1/2- cup roasted peanuts
DIRECTIONS:
1. Mix cornstarch with soy sauce, set aside
2. Heat 1 tablespoon oil and curry paste over medium-high heat in a wok until bubbling
3. Add the chicken and cook until nice and brown.
4. Set aside.
5. Toss in the remaining oil and add the garlic and stir fry for 1 minute.
6. Next, toss in the onions, bell pepper, and stir fry until just softened, about 2minutes.
7. Add a little water if necessary.
8. Add tomato wedges, and pineapple and all the liquid.
9. Add all remaining ingredients, including corn starch mixture.
10. Return the chicken to the wok and let sauce come at a boil.
11. Serve over jasmine rice.
12. Garnish with peanuts.
ENJOY DAN: hallelujah
Serves 8-10
INGREDIENTS:
4 boneless chicken breast, sliced into strips, or chicken cutlets
2 tablespoons grapeseed oil
1 tablespoon yellow curry paste
1 onion, chopped
1 bell pepper, chopped
1 plum tomatoes cut into wedges
4 cloves garlic, crushed
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 tablespoon brown sugar
3 tablespoon rice wine vinegar
1 cup canned pineapple chunks, drained with 1/2- cup juice reserves
3 tablespoon soy sauce
1 teaspoon cornstarch
1/2- cup roasted peanuts
DIRECTIONS:
1. Mix cornstarch with soy sauce, set aside
2. Heat 1 tablespoon oil and curry paste over medium-high heat in a wok until bubbling
3. Add the chicken and cook until nice and brown.
4. Set aside.
5. Toss in the remaining oil and add the garlic and stir fry for 1 minute.
6. Next, toss in the onions, bell pepper, and stir fry until just softened, about 2minutes.
7. Add a little water if necessary.
8. Add tomato wedges, and pineapple and all the liquid.
9. Add all remaining ingredients, including corn starch mixture.
10. Return the chicken to the wok and let sauce come at a boil.
11. Serve over jasmine rice.
12. Garnish with peanuts.
ENJOY DAN: hallelujah
STEAK THAT'S WHAT'S FOR DINNER. ENJOY DAN
BEEF PETITE STEAK WITH POTAOE SALAD by CHEF DAN:
Serves 4
INGREDIENTS: DRESSING:
3 tablespoons lime juice
3 tablespoons water
1 shallot, thinly sliced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon peanut butter
2 garlic cloves, minced
1 teaspoon fresh mint
Salt and pepper to taste
1/4- cup roasted peanuts
In blender blend all the ingredients except the peanuts, and blend till smooth, set aside
SALAD:
1. I pound steak (3/4-1-inch thick).
2. Salt and pepper.
3. 1 tablespoon grapeseed oil
4. 5 red potatoes scrubbed and cut into 3/4-inch thick pieces.
5. 3 romaine lettuce hearts, torn into bite size pieces.
DIRECTIONS: FOR THE SALAD: PRE-HEAT OVEN TO 350 DEGREES.
1. Season the steak with salt and pepper.
2. Heat 2 tablespoons oil over medium-high heat in a skillet.
3. Brown the steak well on one side about 3 minutes.
4. Flip the steak.
5. Reduce the heat to medium and cook about 5-7 minutes longer.
6. Transfer steak to cutting board, and let rest 10 minutes.
7. Then cut steak across the grain into 1/4-inch slices.
8. On a cookie sheet, sprayed with Pam, place the potatoes, drizzle the oil over and a little salt and pepper.
9. Bake in pre-heated oven for about 20 minutes, until nice and brown.
10. Whisk the dressing to recombine.
11. Toss the lettuce and onion with 1/2- cup of the dressing.
12. Divide among 4 plates.
13. Drizzle the remaining dressing, peanuts and serve.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS: DRESSING:
3 tablespoons lime juice
3 tablespoons water
1 shallot, thinly sliced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon peanut butter
2 garlic cloves, minced
1 teaspoon fresh mint
Salt and pepper to taste
1/4- cup roasted peanuts
In blender blend all the ingredients except the peanuts, and blend till smooth, set aside
SALAD:
1. I pound steak (3/4-1-inch thick).
2. Salt and pepper.
3. 1 tablespoon grapeseed oil
4. 5 red potatoes scrubbed and cut into 3/4-inch thick pieces.
5. 3 romaine lettuce hearts, torn into bite size pieces.
DIRECTIONS: FOR THE SALAD: PRE-HEAT OVEN TO 350 DEGREES.
1. Season the steak with salt and pepper.
2. Heat 2 tablespoons oil over medium-high heat in a skillet.
3. Brown the steak well on one side about 3 minutes.
4. Flip the steak.
5. Reduce the heat to medium and cook about 5-7 minutes longer.
6. Transfer steak to cutting board, and let rest 10 minutes.
7. Then cut steak across the grain into 1/4-inch slices.
8. On a cookie sheet, sprayed with Pam, place the potatoes, drizzle the oil over and a little salt and pepper.
9. Bake in pre-heated oven for about 20 minutes, until nice and brown.
10. Whisk the dressing to recombine.
11. Toss the lettuce and onion with 1/2- cup of the dressing.
12. Divide among 4 plates.
13. Drizzle the remaining dressing, peanuts and serve.
ENJOY DAN: hallelujah
DELICIOUS CHICKEN, LEMON, GREEK SOUP WITH RICE. DID IN THE SOUP KITCHEN FOR 40 BUT PAULA OF CHANNEL 9 ASKED ME TO CHANGE RECIPE TO 4-6 ENJOY DAN
GREEK LEMON CHICKEN SOUP WITH RICE by CHEF DAN:
Serves 4-6
INGREDIENTS:
1-1/2 cups cooked chicken breasts, diced
8 cups chicken broth
1/2- cups lemon juice
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 tablespoon ground white pepper
4 tablespoons concentrated chicken broth
1 cup long grain rice
6 lemon, thinly sliced
5 egg yolks
DIRECTIONS:
1. In the stock pot, combine broth, lemon juice, carrots, onions, white pepper, soup base and rice.
2. Bring to a boil, then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the eggs yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return egg mixture to soup pot.
6. Add the chicken and heat through.
7. Add lemon slices to the soup or to each bowl.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
1-1/2 cups cooked chicken breasts, diced
8 cups chicken broth
1/2- cups lemon juice
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 tablespoon ground white pepper
4 tablespoons concentrated chicken broth
1 cup long grain rice
6 lemon, thinly sliced
5 egg yolks
DIRECTIONS:
1. In the stock pot, combine broth, lemon juice, carrots, onions, white pepper, soup base and rice.
2. Bring to a boil, then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the eggs yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return egg mixture to soup pot.
6. Add the chicken and heat through.
7. Add lemon slices to the soup or to each bowl.
ENJOY DAN: hallelujah
OUR SWEDISH DOUGHTER WHO LIVED WITH US IN 1975 AND ATTENDED HIGH SCHOOL WITH OUR DAUGHTERS
SALMON WITH POTATOES AND PARMESAN ON FILO by MY SWEDISH DAUGHTER TITTI WIBERG:
Serves 4
INGREDIENTS:
4 salmon steaks
2 tablespoons fennel seed, roasted in cast-iron skillet until slightly browned
10 new potatoes
1 can tapenade
1 sheet fillo (phyllo dough)
1-1/4 cup graded parmesan or any hard cheese
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. Cut the potatoes into small bite size cubes and mix it with the tapenade.
3. On a baking sheet sprayed with Pam, place the fillo and add the potato mixture.
4. Add the cheese to the top of potatoes.
5. Place in the oven and bake for about 20 minutes.
6. Put the salmon in oven-proof dish, spice with salt and pepper and place fennel seeds on top of the salmon.
7. Lower heat to 300 degrees.
8. Cook in the oven about 20 minutes or until tender.
9. Serve the salmon and the potato parmesan with a green salad.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
4 salmon steaks
2 tablespoons fennel seed, roasted in cast-iron skillet until slightly browned
10 new potatoes
1 can tapenade
1 sheet fillo (phyllo dough)
1-1/4 cup graded parmesan or any hard cheese
Salt and pepper to taste
DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. Cut the potatoes into small bite size cubes and mix it with the tapenade.
3. On a baking sheet sprayed with Pam, place the fillo and add the potato mixture.
4. Add the cheese to the top of potatoes.
5. Place in the oven and bake for about 20 minutes.
6. Put the salmon in oven-proof dish, spice with salt and pepper and place fennel seeds on top of the salmon.
7. Lower heat to 300 degrees.
8. Cook in the oven about 20 minutes or until tender.
9. Serve the salmon and the potato parmesan with a green salad.
ENJOY DAN: hallelujah
WE SERVED THIS IN THE SOUP KITCHEN AND THE PEOPLE WERE COMING BACK FOR SECONDS AND WE RAN OUT IN 25 MINUTES. WOW THIS IS A KEEPER. ENJOY DAN
GREEK LEMON CHICKEN SOUP WITH RICE by CHEF DAN:
Serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices to the soup and serve.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices to the soup and serve.
ENJOY DAN: hallelujah
Tuesday, September 14, 2010
LIGHT UP THE BBQ. ITS KEBAB TIME: ENJOY DAN
THAI MARINADED AND GRILLED BEEF KEBABS by CHEF DAN:
Serves 4-6
MARINATE INGREDIENTS:
2 tablespoons red curry paste
1 onion, chopped
7 garlic cloves, chopped
3 teaspoons lime juice
1 handful fresh cilantro, chopped
2 teaspoons ground cumin
1-inch piece of fresh ginger, chopped
2 teaspoons chipotle chili powder
BEEF:
2 pounds beef petite sirloin steak, cut into 2-inch chunks
1 red bell pepper, steamed, seeded, and cut into 1-inch pieces
1 onion, roughly chopped
1 zucchini sliced into 1-inch thick pieces
DIRECTIONS: FOR THE MARINATE:
1. Place all the ingredients in a blender and process until smooth, about 1 minute.
2. Transfer 1 cup marinade to bowl and set aside.
BEEF:
1. Toss remaining ingredients in a bowl, cover and refrigerate for a couple of hours.
2. Toss beef every 30 minutes.
3. Toss the vegetables with the reserved marinate. Let stand at room temperature for 1 hour.
4. Remove meat from marinate and tightly thread beef onto 2-12-inch metal skewers.
5. Do the same with the vegetables, alternating vegetables.
6. Start gas grill to medium-high heat.
7. Place meat skewers in the center of the grill and vegetables near the edge.
8. Cook meat until slightly charred and meat registers 125 degrees. About 12-14 minutes. Turning 3-4 minutes.
9. Cook vegetables about 5 minutes longer. Turning also every 3-4 minutes.
10. Remove beef and vegetables and serve.
ENJOY DAN:
Serves 4-6
MARINATE INGREDIENTS:
2 tablespoons red curry paste
1 onion, chopped
7 garlic cloves, chopped
3 teaspoons lime juice
1 handful fresh cilantro, chopped
2 teaspoons ground cumin
1-inch piece of fresh ginger, chopped
2 teaspoons chipotle chili powder
BEEF:
2 pounds beef petite sirloin steak, cut into 2-inch chunks
1 red bell pepper, steamed, seeded, and cut into 1-inch pieces
1 onion, roughly chopped
1 zucchini sliced into 1-inch thick pieces
DIRECTIONS: FOR THE MARINATE:
1. Place all the ingredients in a blender and process until smooth, about 1 minute.
2. Transfer 1 cup marinade to bowl and set aside.
BEEF:
1. Toss remaining ingredients in a bowl, cover and refrigerate for a couple of hours.
2. Toss beef every 30 minutes.
3. Toss the vegetables with the reserved marinate. Let stand at room temperature for 1 hour.
4. Remove meat from marinate and tightly thread beef onto 2-12-inch metal skewers.
5. Do the same with the vegetables, alternating vegetables.
6. Start gas grill to medium-high heat.
7. Place meat skewers in the center of the grill and vegetables near the edge.
8. Cook meat until slightly charred and meat registers 125 degrees. About 12-14 minutes. Turning 3-4 minutes.
9. Cook vegetables about 5 minutes longer. Turning also every 3-4 minutes.
10. Remove beef and vegetables and serve.
ENJOY DAN:
Monday, September 13, 2010
RISOTTO AND BARLEY THE SOUP KITCHEN IS IN FOR A TREAT. ENJOY DAN
BARLEY RISOTTO WITH FENNEL for the SOUP KITCHEN by CHEF DAN:
Serves a bunch
INGREDIENTS:
1/4- cup butter
1/4- cup fennel seeds, ground in a coffee grinder
4 fennel bulbs, cored and finely diced
4 cups risotto
4 cups barley, browned in a dry frying pan, 1 cup at a time
10 carrots, finely chopped
10 onions, finely chopped
12 garlic cloves, minced
27 cups chicken broth
1 package, frozen green beans
2 cups pitted black olives
1 cup lime juice.
DIRECTIONS:
1. Over medium-high heat, add butter, onions, diced fennel bulbs, carrots and sauté for about 7 minutes.
2. Add garlic and fennel seeds and sauté about 2 minutes.
3. Add chicken broth, risotto, barley and bring to a boil and then simmer for 1-1/2 hours or until the risotto is cooked.
4. Just before serving, cook green beans according to pagage directions and drain.
5. Stir in the green beans, lime juice and olives.
ENJOY DAN: hallelujah
Serves a bunch
INGREDIENTS:
1/4- cup butter
1/4- cup fennel seeds, ground in a coffee grinder
4 fennel bulbs, cored and finely diced
4 cups risotto
4 cups barley, browned in a dry frying pan, 1 cup at a time
10 carrots, finely chopped
10 onions, finely chopped
12 garlic cloves, minced
27 cups chicken broth
1 package, frozen green beans
2 cups pitted black olives
1 cup lime juice.
DIRECTIONS:
1. Over medium-high heat, add butter, onions, diced fennel bulbs, carrots and sauté for about 7 minutes.
2. Add garlic and fennel seeds and sauté about 2 minutes.
3. Add chicken broth, risotto, barley and bring to a boil and then simmer for 1-1/2 hours or until the risotto is cooked.
4. Just before serving, cook green beans according to pagage directions and drain.
5. Stir in the green beans, lime juice and olives.
ENJOY DAN: hallelujah
Sunday, September 12, 2010
KALE WOW WITH PASTA WOW AND BASIL WOW, WOW ENJOY DAN:
KALE WITH PASTA AND BASIL SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
8 cups fresh curly kale, chopped
4 tablespoons olive oil
12 cloves garlic, crushed
4 onions, roughly chopped
2 tablespoons red pepper flakes
1 tablespoon fresh rosemary
4 (14.5oz) cans whole tomatoes, crushed by hand
6 bay leaves
4 cups grated parmesan cheese
10 cups small pasta
2 cups fresh basil, chopped
Fresh ground pepper
DIRECTIONS:
1. Heat 2 tablespoons olive oil in a stock pot over medium-heat.
2. Add the garlic, onion, red pepper flakes, rosemary, and 2 cups of cheese.
3. Cook 3 minutes.
4. Stir in the tomatoes and cook 3 more minutes.
5. Season with salt.
6. Add 2 gallons of lightly salted water to a boil add pasta and cook until el dente about 8 minutes.
7. Add the kale and cook, stirring occasionally, until tender, about 6 minutes.
8. Remove the bay leaves.
9. Add remaining 2 cup of parmesan cheese, fresh basil and the remaining 2 tablespoons of olive oil, and salt and pepper.
10. The soup should be thick and creamy, thin with water if necessary.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
8 cups fresh curly kale, chopped
4 tablespoons olive oil
12 cloves garlic, crushed
4 onions, roughly chopped
2 tablespoons red pepper flakes
1 tablespoon fresh rosemary
4 (14.5oz) cans whole tomatoes, crushed by hand
6 bay leaves
4 cups grated parmesan cheese
10 cups small pasta
2 cups fresh basil, chopped
Fresh ground pepper
DIRECTIONS:
1. Heat 2 tablespoons olive oil in a stock pot over medium-heat.
2. Add the garlic, onion, red pepper flakes, rosemary, and 2 cups of cheese.
3. Cook 3 minutes.
4. Stir in the tomatoes and cook 3 more minutes.
5. Season with salt.
6. Add 2 gallons of lightly salted water to a boil add pasta and cook until el dente about 8 minutes.
7. Add the kale and cook, stirring occasionally, until tender, about 6 minutes.
8. Remove the bay leaves.
9. Add remaining 2 cup of parmesan cheese, fresh basil and the remaining 2 tablespoons of olive oil, and salt and pepper.
10. The soup should be thick and creamy, thin with water if necessary.
ENJOY DAN: hallelujah
Friday, September 10, 2010
OH NO MORE SEAWEED. NICE FOR A COLD DAY ENJOY DAN
SEAWEED WITH MISO, TOFU, AND FRESH SOBA by CHEF DAN:
Serves 2-4
INGREDIENTS:
4 cups water
3 sheets nori (dry seaweed), broken into pieces
3 tablespoons sweet chili sauce
1/2- block firm tofu, 1/2 inch cubes
4 tablespoons soy bean paste, white or red
1 cup cooked fresh soba noodles
1/4- cup basil
4 scallions, sliced at a angle
2 teaspoons toasted sesame seeds
DIRECTIONS:
1. Heat the water to simmer; add the seaweed, and chili sauce.
2. Cover and remove from the heat. Allow to soak for 20 minutes.
3. Return the pot to the stove and reheat to a simmer.
4. Add the tofu and simmer for about 5 minutes.
5. Whisk in the bean paste, noodles, and basil.
6. Heat thoroughly but do not boil.
7. Just before serving add scallion and sprinkle with the toasted sesame seeds.
ENJOY DAN: hallelujah
Serves 2-4
INGREDIENTS:
4 cups water
3 sheets nori (dry seaweed), broken into pieces
3 tablespoons sweet chili sauce
1/2- block firm tofu, 1/2 inch cubes
4 tablespoons soy bean paste, white or red
1 cup cooked fresh soba noodles
1/4- cup basil
4 scallions, sliced at a angle
2 teaspoons toasted sesame seeds
DIRECTIONS:
1. Heat the water to simmer; add the seaweed, and chili sauce.
2. Cover and remove from the heat. Allow to soak for 20 minutes.
3. Return the pot to the stove and reheat to a simmer.
4. Add the tofu and simmer for about 5 minutes.
5. Whisk in the bean paste, noodles, and basil.
6. Heat thoroughly but do not boil.
7. Just before serving add scallion and sprinkle with the toasted sesame seeds.
ENJOY DAN: hallelujah
Thursday, September 9, 2010
SEAWEED (NORI) SOMTHING SPECIAL FOR A COOL FALL DAY. ENJOY DAN
SEAWEED (NORI) SOUP by CHEF DAN
Serves 4-6
INGREDIENTS:
1 pound ground pork or shrimp
8 cups chicken broth
6 dried mushrooms, softened in hot water for 20 minutes, and then slivered
1 slice fresh ginger, minced
1 (8oz) can sliced water chestnuts
4 sheets nori (dry seaweed) soaked in water to cover for 15 minutes, and coarsely chopped
1 teaspoon soy sauce
1 teaspoon dried coriander
1/4- cup scallions, sliced at an angle
DIRECTIONS:
1. In a sauce pan over medium-high heat, cook the ground pork until browned. Set aside.
2. Combine mushrooms, and ginger, bring to a boil lower heat and simmer 20 minutes.
3. Add seaweed, pork or shrimp, water chestnuts and bring to a boil, and simmer 15 minutes.
4. Sprinkle with the scallions, and enjoy.
ENJOY DAN:
Serves 4-6
INGREDIENTS:
1 pound ground pork or shrimp
8 cups chicken broth
6 dried mushrooms, softened in hot water for 20 minutes, and then slivered
1 slice fresh ginger, minced
1 (8oz) can sliced water chestnuts
4 sheets nori (dry seaweed) soaked in water to cover for 15 minutes, and coarsely chopped
1 teaspoon soy sauce
1 teaspoon dried coriander
1/4- cup scallions, sliced at an angle
DIRECTIONS:
1. In a sauce pan over medium-high heat, cook the ground pork until browned. Set aside.
2. Combine mushrooms, and ginger, bring to a boil lower heat and simmer 20 minutes.
3. Add seaweed, pork or shrimp, water chestnuts and bring to a boil, and simmer 15 minutes.
4. Sprinkle with the scallions, and enjoy.
ENJOY DAN:
Wednesday, September 8, 2010
THAI SPICY MEATBALLS THIS HAS TO A AWARD WINNER. ENJOY DAN
THAI SPICY MEATBALLS FOR THE IRON CHEF COOK OFF AT WHIDBY ISLAND FOOD BANK. By CHEF DAN:
SERVES 75- 80
INGREDIENTS:
2 tablespoons olive oil
12 cups pad Thai sauce
3 pound spicy ground sausage
2 onion, finely chopped
2 eggs
1 cup panko (Japanese bread crumbs)
2 big handfuls kale, finely chopped
1-1/2 cups red Chile sauce
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. Add ground sausage to a large mixing bowl.
3. Add the remaining ingredients until well blended.
4. Shape into 1”-1-1/2” meatballs, using your hands or cookie scoop.
5. Place meatballs on baking sheet.
6. Place in pre-heated oven.
7. Bake 25-30 minutes or until well browned.
8. If you want more heat add 1 tablespoon red pepper flakes.
ENJOY DAN: hallelujah
SERVES 75- 80
INGREDIENTS:
2 tablespoons olive oil
12 cups pad Thai sauce
3 pound spicy ground sausage
2 onion, finely chopped
2 eggs
1 cup panko (Japanese bread crumbs)
2 big handfuls kale, finely chopped
1-1/2 cups red Chile sauce
DIRECTIONS:
1. Pre-heat oven to 400 degrees.
2. Add ground sausage to a large mixing bowl.
3. Add the remaining ingredients until well blended.
4. Shape into 1”-1-1/2” meatballs, using your hands or cookie scoop.
5. Place meatballs on baking sheet.
6. Place in pre-heated oven.
7. Bake 25-30 minutes or until well browned.
8. If you want more heat add 1 tablespoon red pepper flakes.
ENJOY DAN: hallelujah
IRON CHEF COOK OFF AT THE FOOD BANK TO RAISE MONEY. ENJOY DAN.
PASTA, SWEET PEPPER WITH KALE by CHEF DAN:
Serves 30-40
INGREDIENTS:
15 cups roughly chopped curly kale
4 pounds Farfalle bow tie pasta
4 tablespoons olive oil
30 garlic cloves, chopped
8 red bell peppers, chipped
8 green or yellow bell peppers, chopped
4 cups roughly chopped basil
2 tablespoons ground cayenne
Salt and pepper to taste
4 pound goat cheese or feta cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 15 minutes. Drain.
3. Heat oil in a skillet over medium-high heat.
4. Stir in peppers, kale and garlic.
5. Season with basil, cayenne pepper, salt and pepper.
6. Cook until vegetables are tender.
7. In a bowl, toss cooked pasta with skillet mixture.
8. Sprinkle with cheese and serve.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
15 cups roughly chopped curly kale
4 pounds Farfalle bow tie pasta
4 tablespoons olive oil
30 garlic cloves, chopped
8 red bell peppers, chipped
8 green or yellow bell peppers, chopped
4 cups roughly chopped basil
2 tablespoons ground cayenne
Salt and pepper to taste
4 pound goat cheese or feta cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 15 minutes. Drain.
3. Heat oil in a skillet over medium-high heat.
4. Stir in peppers, kale and garlic.
5. Season with basil, cayenne pepper, salt and pepper.
6. Cook until vegetables are tender.
7. In a bowl, toss cooked pasta with skillet mixture.
8. Sprinkle with cheese and serve.
ENJOY DAN: hallelujah
THE SOUP KITCHEN HAS LOTS OF RICE SOOO LETS MAKE A GREEK SOUP WITH CHICKEN, LEMONS, AND RICE. ENJOY DAN:
GREEK LEMON CHICKEN SOUP WITH RICE by CHEF DAN:
serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices top the pot and serve.
ENJOY DAN: hallelujah
serves 30-40
INGREDIENTS:
4 cups cooked chicken breasts, diced
22 cups chicken broth
1-1/2 cups lemon juice
8 carrots cut into 2 inch pieces
8 stalks celery cut into 2 inch pieces
8 onions, quarter
2 tablespoons black peppercorns
3/4- cup chicken soup base
6 cups long grain white rice
40 lemon slices
20 egg yolks
DIRECTIONS:
1. In soup pot, combine chicken broth, lemon juice, carrots, celery, onions, peppercorns, soup base and rice.
2. Bring to a boil, and then simmer for 30 minutes, add more water if necessary.
3. Meanwhile, beat the egg yolks until light in color.
4. Gradually add some hot soup to the egg yolks, stirring constantly.
5. Return the egg mixture to the soup.
6. Add the cooked chicken and heat through.
7. Add lemon slices top the pot and serve.
ENJOY DAN: hallelujah
Monday, September 6, 2010
CABBAGE PATCH SOUP THE PEOPLE ARE YELLING FOR IT. ENJOY DAN
CABBAGE PATCH SOUP FOR THE SOUP KITCHEN by CHEF DAN
Serves 30-40
INGREDIENTS:
6 pounds ground beef, fried then drained in a colander to drain off the grease
4 onions, chopped
6 cups carrots, sliced
4 cups dried kidney beans, soaked overnight
10 garlic cloves, minced
4 green bell peppers, slice thin
1 (5# can) diced tomatoes
1/2- cup Chile powder
4 tablespoons dried Italian seasoning
4 heads cabbage, chopped
32-34 cups of water
4 tablespoons paste-style beef base
6 bay leaves
Salt and pepper to taste
DIRECTIONS:
1. In a soup kettle add water over high heat and add dried beans, bring to boil and simmer for about 2 hours.
2. Drain and save bean water.
3. In a skillet heat add 2 tablespoon butter and add garlic, onion, carrots, green pepper and celery.
4. In the stock pot add saved bean water.
5. Dissolve beef paste in 1 cup of water and add to soup along with the cabbage.
6. Slowly add desired amount of remaining water.
7. Add the rest of the vegetables, spices and bay leaves.
8. Bring to a boil.
9. Reduce heat and simmer for 1 hour.
ENJOY DAN: P.T.L.
Serves 30-40
INGREDIENTS:
6 pounds ground beef, fried then drained in a colander to drain off the grease
4 onions, chopped
6 cups carrots, sliced
4 cups dried kidney beans, soaked overnight
10 garlic cloves, minced
4 green bell peppers, slice thin
1 (5# can) diced tomatoes
1/2- cup Chile powder
4 tablespoons dried Italian seasoning
4 heads cabbage, chopped
32-34 cups of water
4 tablespoons paste-style beef base
6 bay leaves
Salt and pepper to taste
DIRECTIONS:
1. In a soup kettle add water over high heat and add dried beans, bring to boil and simmer for about 2 hours.
2. Drain and save bean water.
3. In a skillet heat add 2 tablespoon butter and add garlic, onion, carrots, green pepper and celery.
4. In the stock pot add saved bean water.
5. Dissolve beef paste in 1 cup of water and add to soup along with the cabbage.
6. Slowly add desired amount of remaining water.
7. Add the rest of the vegetables, spices and bay leaves.
8. Bring to a boil.
9. Reduce heat and simmer for 1 hour.
ENJOY DAN: P.T.L.
Sunday, September 5, 2010
VAGAN, VAGAN, VAGAN WHAT MORE CAN I SAY DAN
DAN”S VAGAN SPLIT PEA SOUP by CHEF DAN serves 30-40
INGRESIENTS:
2 tablespoons olive oil
2 onions, chopped
4 bay leaves
8 garlic cloves, crushed
4 cups dried split peas
1 cup barley, roasted in a dry pan for about 5 minutes
3 teaspoons salt
24 cups water
8 carrots, chopped
6 stalks celery, chopped
8 potatoes, diced
1 tablespoon black mustard seed, ground in a coffee grinder
1 tablespoon cumin, ground in a cofee grinder
1 tablespoons turmeric
1-1/2 tablespoons coriander, ground
1/4- cup lemon juice
1/4- cup Italian seasoning
DIRECTIONS:
1. In a stock pot over medium heat, sauté the oil onion, bay leaves, and garlic for about 6-8 minutes.
2. Add the peas. Roasted barley, salt and water.
3. Bring to a boil and reduce heat to low.
4. Simmer for 2 hours, stirring occasionally.
5. Add the carrots, celery, potatoes,mustard seed, cumin seed, coriander ground, tumeric, and lemon juice with fresh ground black pepper.
6. Simmer for another hour, and enjoy.
ENJOY DAN: P.T.L.
INGRESIENTS:
2 tablespoons olive oil
2 onions, chopped
4 bay leaves
8 garlic cloves, crushed
4 cups dried split peas
1 cup barley, roasted in a dry pan for about 5 minutes
3 teaspoons salt
24 cups water
8 carrots, chopped
6 stalks celery, chopped
8 potatoes, diced
1 tablespoon black mustard seed, ground in a coffee grinder
1 tablespoon cumin, ground in a cofee grinder
1 tablespoons turmeric
1-1/2 tablespoons coriander, ground
1/4- cup lemon juice
1/4- cup Italian seasoning
DIRECTIONS:
1. In a stock pot over medium heat, sauté the oil onion, bay leaves, and garlic for about 6-8 minutes.
2. Add the peas. Roasted barley, salt and water.
3. Bring to a boil and reduce heat to low.
4. Simmer for 2 hours, stirring occasionally.
5. Add the carrots, celery, potatoes,mustard seed, cumin seed, coriander ground, tumeric, and lemon juice with fresh ground black pepper.
6. Simmer for another hour, and enjoy.
ENJOY DAN: P.T.L.
Friday, September 3, 2010
SHREDDED BEEF BY ONE GREAT COOK MY NEICE REBECCA ENJOY DAN:
REBECCA’S DELECTABLE SHREDDED BEEF. MY NEICE AN ACCOMPLISHED
Serves 6-8 COOK:
INGREDIENTS:
3 # beef roast
RUB
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon steak seasoning
1/2 teaspoon cumin
Rub all over toast and marinate for 6 -12 hours.
DIRECTIONS:
1. In a Dutch oven, brown roast on all sides.
2. Remove from pan and add 1 large chopped onion and one large chopped red pepper.
3. Add 1 cup water, cover.
4. Bake at 325 degrees for 3 1/2- hours.
5. When complete, pull out the roast and slice cross grain so it shreds.
6. Return to onion, pepper mixture and stir to combine.
ENJOY MY NEICES RECIPE DAN:
Serves 6-8 COOK:
INGREDIENTS:
3 # beef roast
RUB
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon steak seasoning
1/2 teaspoon cumin
Rub all over toast and marinate for 6 -12 hours.
DIRECTIONS:
1. In a Dutch oven, brown roast on all sides.
2. Remove from pan and add 1 large chopped onion and one large chopped red pepper.
3. Add 1 cup water, cover.
4. Bake at 325 degrees for 3 1/2- hours.
5. When complete, pull out the roast and slice cross grain so it shreds.
6. Return to onion, pepper mixture and stir to combine.
ENJOY MY NEICES RECIPE DAN:
Wednesday, September 1, 2010
BASIL AND NUTS. WOW WHAT A COMBO ENJOY DAN
BASIL PESTO WITH PISACHIO NUTS by CHEF DAN:
1 cup
INGREDIENTS:
4 garlic cloves
1/2- cup shelled pistachios
1 hand full fresh basil
1 tablespoon lime juice
1/4- teaspoon salt
1/4- cup graspeseed oil or olive oil
1/4- cup gorgonzola
1. Place garlic in food processor; pulse until chopped.
2. Add pistachios, basil, lime juice, and salt.
3. Pulse until nuts finely chopped.
4. Add oil gradually until well combined.
5. Add cheese and pulse 3-4 times.
ENJOY DAN: P.T.L.
1 cup
INGREDIENTS:
4 garlic cloves
1/2- cup shelled pistachios
1 hand full fresh basil
1 tablespoon lime juice
1/4- teaspoon salt
1/4- cup graspeseed oil or olive oil
1/4- cup gorgonzola
1. Place garlic in food processor; pulse until chopped.
2. Add pistachios, basil, lime juice, and salt.
3. Pulse until nuts finely chopped.
4. Add oil gradually until well combined.
5. Add cheese and pulse 3-4 times.
ENJOY DAN: P.T.L.
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