Saturday, April 30, 2011

WE HAVE IT SO LETS PUT IT TOGETHER DAN ENJOY

RISOTTO-FENNEL-MUSHROOM-ASPARAGUS by CHEF DAN:


Serves 4



INGREDIENTS:



1 cup sliced fresh mushrooms, such as baby portabella, oyster ,or mortel

1 cup sliced fennel bulb

1/2-teaspoon fennel seeds, crushed

1 tablespoon olive oil

2/3 cup risotto

2-1/2- cups chicken broth

4 asparagus spears, cook in a small amount of boiling water before stirring until crisp-tender before stirring into risotto.

1/3 cup shallots, thinly sliced

1 tablespoon snipped fennel leaves

1/2- teaspoon salt

1/8 teaspoon black pepper



DIRECTIONS:



1. In a sauce pan cook mushrooms, sliced fennel bulb, shallots and fennel seeds in hot oil until tender.

2. Stir in uncooked risotto and cook and stir for 2 minutes more.

3. Carefully stir in chicken stock, salt and pepper.

4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.

5. Remove from heat, stir in asparagus.

6. Let stand for 5 minutes.

7. If it’s not creamy add a little more chicken broth, until required consistency.

8. Stir in snipped fennel leaves.

ENJOY DAN: ROCK ON:

LIME JUICE BRIGHTENS THE FLAVORS IN THIS CHICKEN, CORN AND SALSA SOUP. HAPPY CINCO de MAYO ENJOY DAN

FIESTA (Cinco de Mayo) CHICKEN TORTILLA SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



7 pounds skinless, boneless chicken breasts, cut into 1-inch pieces

1/4 cup vegetable oil

20 garlic cloves, minced

6 onions, chopped

2 (28oz) cans diced tomatoes

1/2- cup cumin

1/3 cup chili powder

20 bay leaves

40 cups chicken broth

1 tablespoon salt

1 tablespoon cayenne pepper

4 cups pace thick and clunky salsa

1/2- cup lime juice

4 cups dry white beans, soaked over- night

6 cups whole kernel corn

5 pound tortilla chips



DIRECTIONS: ( Drain beans and cook for 2 hours or until soft)



1. Heat the oil in stock pot over medium-high heat.

2. Add chicken and cook until well browned, stirring often.

3. Add the garlic, onions and cumin, chili powder, cayenne pepper and mix well.

4. Then add the broth, tomatoes, salsa, lime juice, white beans, bay leaves and corn.

5. Bring to a boil,

6. Reduce heat and simmer for 1 hour.

7. Remove bay leaves.

8. Serve with tortilla chips and a little sour cream.



ENJOY DAN:

Wednesday, April 27, 2011

A GREAT THAI DISH ENJOY DAN:

THAI SHRIMP AND HALIBUT CURRY; by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound halibut or firm white fish, cut into 1-1/2in chunks

10 large shrimp, peeled and deveined

1 tablespoon lemon-pepper

1 tablespoon olive oil

1 cup shallots, chopped

1 red bell pepper, diced

2 inches fresh ginger, sliced, and minced

1 tablespoon red curry paste

1 (19oz) coconut milk (Mae Ploy)

1 tablespoon fish sauce

1/3cup fresh cilantro

1/3cup fresh Thai basil

3 limes



DIRECTIONS:



1. Finley grate enough peel from 2 limes, squeeze out 2 tablespoons or so.

2. Cut third lime in wedges.

3. In skillet over medium-high heat, add shallots, red pepper, and fresh ginger.

4. Sauté about 5 minutes or until shallots are tender and peppers softened.

5. Stir in red curry paste, coconut milk, fish sauce, lime peel, and 2 tablespoons lime juice.

6. Simmer for about 5-6 minutes, stirring often.

7. Sprinkle shrimp and fish with lemon-pepper.

8. Add shrimp and fish to curry sauce.

9. Return to very gentle simmer and cook just until shrimp and fish are opaque, about 5-6 minutes.

10. Gently stir in cilantro and basil.

11. Serve with jasmine rice and lime wedges.

ENJOY DAN:

COCONUT MILK MAKES THIS SAUCE REALLY RICH ENJOY DAN:

CHICKEN DIANE by CHEF DAN:


Serves 4



FOR THE CHICKEN:



2 teaspoons butter

2 teaspoons olive oil

4 skinless, boneless chicken breast halves

1/2- teaspoon each salt and pepper



FOR THE SAUCE MELT:



1 teaspoon butter

3 cups fresh mushrooms, sliced

1 tablespoon shallots, minced

1 tablespoon garlic, minced

1/4- teaspoon paprika

3 tablespoons brandy or dry sherry

1 tablespoon Dijon-style mustard

2 teaspoons Worcestershire sauce

1/4- cup coconut milk

2 teaspoons fresh chives



DIRECTIONS:



1. Flatten chicken to 1/4-in. thickness, season with salt and pepper.

2. In a non-stick skillet, add butter and oil and brown chicken for 3-5 minutes on each side or until meat thermometer reaches 170 degrees.

3. Remove to plate and tent with foil.

4. For the sauce melt the butter in same skillet over medium-heat, stir in mushrooms, shallots, garlic, and paprika cook about 30 seconds.

5. Off heat deglaze skillet with brandy, scraping up any brown bits on the bottom.

6. Return skillet to heat and boil brandy 30 seconds.

7. Whisk in Dijon and Worcestershire sauce.

8. Off heat whisk in coconut milk and chives.

9. Return skillet to heat to slightly thicken sauce, season with salt and pepper.

10. Return chicken to skillet, turn to coat in sauce.

11. Remove chicken to a plate and top with remaining sauce. ENJOY DAN:

Monday, April 25, 2011

SOTO AYAM INDONESION CHICKEN SOUP WITH NOODLES AND AROMATICS ENJOY DAN:

SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES:


By CHEF DAN:

Serves 20



INGEDIENTS:



2 whole chickens, giblets, neck, and liver removed

2 stalks fresh lemon grass, crush stalk with the back of a knife then cut into 3-inch pieces

6 kaffir leaves

1 teaspoon sea salt

4 quarts water

1 teaspoon black peppercorns

12 garlic cloves, peeled

3 inches fresh ginger, thinly sliced

10 shallots, halved

3 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon ground turmeric

2 tablespoons grape-seed oil

16 ounces dried bean thread noodles

1/4- cup lime juice

3 cups finely shredded cabbage (garnish)

3 cups bean sprouts (garnish)

1 cup thinly sliced green onions, both parts (garnish)

Quarter limes and chili paste (sambal) (garnish)

A bunch of cilantro (garnish)



DIRECTIONS:



1. Place chickens in a stock pot, with lemon grass, lime leaves, salt and water.

2. Bring to a boil over high-heat.

3. Skim off any foam and reduce heat to simmer.

4. Cover and let simmer for about 1 hour.

5. Remove chicken pieces from broth and set aside. When cool discard skin and bones, and shred meat into bit size pieces. Refrigerate the meat.

6. Refrigerate the stock overnight.

7. The next day skim off fat and discard lemon grass and lime leaves.

8. Meanwhile, combine peppercorns, coriander seeds, and cumin seeds in a food processor, pulse until ground.

9. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.

10. Add a little water if needed.

11. Heat grape-seed oil in a skillet over high-heat.

12. When very hot add spice paste and cook, about 5 minutes.

13. Add cooked spice and chicken meat to stock pot.

14. Bring to a simmer and cook about 15 minutes.

15. In a bowl, pour 6 cups hot water over bean thread noodles.

16. Let stand about 20 minutes, snip through noodles to make shorter strands.

17. Turn off heat under soup and stir in lime juice.

18. To serve, divide noodles in soup bowls.

19. Place desired portions of the chicken, cabbage, lime wedges, cilantro, green onions in the bowl to create any combination you may like.

20. Add juice from lime wedges, chili sambal, and salt and pepper to taste.



ENJOY DAN:

FOR PASSOVER AT THE SOUP KITCHEN CHICKEN SOUP WITH MATZO BALLS ENJOY DAN:

MATZO BALL RECIPES by CHEF DAN:


Makes 20 each



INGREDIENTS:



1/2-cup margarine, melted

6 eggs

3 cups matzo meal

2 teaspoons salt

1-1/2- cups water, or as needed



DIRECTIONS:



1. In a bowl, whisk together the margarine and eggs until well blended.

2. Combine the matzo meal and salt.

3. Lightly stir into egg mixture until the liquid is absorbed, and the meal is damp.

4. Gradually mix in the water so that the mixture holds together, but not too wet.

5. Cover and refrigerate.

6. Bring a large pot of salted water to a rolling boil.

7. Remove matzo from the refrigerator.

8. Using wet hands, shape spoonfuls of dough into balls.

9. Do not place balls close together.

10. Drop balls into the boiling water, and boil for 15 minutes.

11. Remove from water and serve in the soup.

12. Do not let sit out to long or they will get hard.



ENJOY DAN:

IN APRIL BROCCOLI RABE ARE IN THE STORES SO GOOOOOOD FOR YOU. ENJOY DAN

ROASTED SHRIMP WITH BROCCOLI RABE AND FENNEL


By CHEF DAN:

Serves 4



INGREDIENTS:



1-1/2 pound peeled and deveined large shrimp

1 bunch broccoli rabe

1 cup fennel bulb, thinly sliced

1 tablespoon olive oil

4 garlic cloves, smashed

2 tablespoons lemon juice

Coarse salt and pepper

1/4- teaspoon red pepper flakes



DIRECTIONS:



1. Pre-heat oven to 425 degrees.

2. Toss shrimp, broccoli rabe, fennel slices, garlic, with olive oil on a rimmed baking sheet and season with salt and pepper, and red pepper flakes.

3. Bake 8-10 minutes, or until shrimp are done.

4. To serve divide among four plates and drizzle with lemon juice.



ENJOY DAN:

Sunday, April 24, 2011

THAI WITH SHRIMP AND PASTA WOW WHAT COULD BE BETTER ENJOY DAN:

THAI CURRY WITH BOW TIE PASTA AND SHRIMP by CHEF DAN:


Serves 6-8



INGREDIENTS:



1-1/2 pounds shrimp, shelled and deveined

1 pound bow tie pasta

2 tablespoon olive oil

2 garlic cloves, minced

1 onion, diced

2 tablespoons red curry paste

2 tablespoons Jamaican curry powder

1 granny smith apple, diced

Salt and pepper to taste

1 cup marsala

1 cup broth

1 (19oz) can of coconut milk (MAE PLOY) brand

1 cup parmesan cheese



DIRECTIONS:



1. Cook pasta according to package directions.

2. Drain and set aside in a large bowl.

3. In a skillet add oil over medium-heat add red curry paste, curry powder, apple, garlic and onion.

4. Sauté for about 6 minutes or until the kitchen smells good.

5. Add coconut milk, marsala, and broth.

6. Bring to a boil, and add shrimp and cook about 2 minutes.

7. Pour hot ingredients over and the pasta and enjoy.

8. Top with parmesan cheese.





ENJOY DAN:

SHRIMP, PITACHIOS ,LEMON, THYME WHAT A DISH ENJOY DAN:

PASTA WITH PISTACHIOS, LEMON-THYME VINAIGRETTE


By CHEF DAN:

Serves 4



INGREDIENTS:



1-1/2 pounds uncooked Tiger Bay shrimp, peeled, deveined

14 oz fusilli pasta

1/2-cup pistachios, shelled and chopped

4 tablespoons lemon juice

2 tablespoons thyme leaves

2 tablespoons white wine vinegar

4 cloves garlic, crushed

1 tablespoon minced shallots

4 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/3 cup parmesan cheese



DIRECTIONS:



1. In a stock pot of boiling salted water, cook spaghetti until al dente.

2. Add shrimp to pot, and stir.

3. Immediately drain spaghetti and shrimp, and set aside in a large bowl.

4. In same pot, heat 1 tablespoon oil over medium-heat.

5. Add garlic, shallots and red pepper flakes.

6. Cook stirring, until garlic, and shallots are golden brown, 1-2 minutes.

7. In a bowl add lemon juice, thyme leaves, and vinegar, stirring well with a whisk.

8. Gradually adding 3 tablespoons of olive oil, stirring constantly with a whisk.

9. Add salt and pepper to taste.

10. Drizzle over pasta-shrimp mixture, and garlic mixture.

11. Toss gently to coat.

12. Top each serving with parmesan cheese.



ENJOY DAN:

FISH AND CHEVRE AND VINAIGRETTE WOW WHAT COULD BE BETTER DAN:

ROASTED ASPARAGUS AND WHITE-FISH SALAD WITH CHEVRE AND WARM VINAIGRETTE. By CHEF DAN:


Serves 4



INGREDIENTS:



For the salad:

12 asparagus spears

4 (3-4oz) white fish filets, halibut, cod, sole, ect.

Salt and pepper to taste

1/2- teaspoon dill weed

Some olive oil



Pre-heat oven to 450 degrees



1. Place the asparagus spears on a small baking pan.

2. Place the white fish on a separate baking pan.

3. Brush both asparagus and white fish olive oil and season with, dill and S.P.

4. Roast the white fish and asparagus for about 8 minutes.

5. Asparagus should be crisp tender and the white-fish should just be opaque



CHEVRE:

1/4- cup goat cheese or feta

1/4- cup Greek non-fat yogurt, such as OLYMPUS, VOSKOS, BROWN-COW, DANNON, OIKOS all highly recommended, or 1/4- cup cream cheese

1/4- cup fresh basil or 2 teaspoons dried basil, crushed

3 garlic cloves, minced

1/8 teaspoon freshly ground black pepper



DIRECTIONS:



1. In a bowl stir together goat cheese, yogurt, or cream cheese, basil, garlic, and black pepper.

2. Press the chevre into 4 balls and press each into flat round.

3. Cover and chill for 2-4 hours.









WARM RHUBARB VINAIGRETTE:



4 tablespoons olive oil. Divided

1/4- cups shallots, sliced

1 teaspoon fresh thyme

1/4- cup fennel bulb, chopped

1/4- rhubarb, chopped

1/4 cup pine nuts, roasted

2 tablespoons dried sour cherries

2 tablespoons white balsamic vinegar

3 tablespoons Dan’s honey

Salt and pepper to taste



DIRECTIONS;



1. In sauté pan over medium-heat, add 2 tablespoons oil and sauté shallots and thyme for 1-2 minutes or until golden brown.

2. Add the fennel bulb, rhubarb, pine nuts, and cherries and cook for 1 minute.

3. Pour in the honey, balsamic vinegar and remaining olive oil.

4. Remove from heat and add salt and pepper.



TO SERVE:



2 Cups organic spring-mix from Costco

You can add any fresh herbs, mint, basil, tarragon, ect.



Toss the mixed greens with a little the vinaigrette and divide between 4 salad plates.

Arrange the asparagus, white-fish and goat cheese on the plates.

Drizzle the entire plate with the warm vinaigrette, evenly distributing the pine nuts, rhubarb and cherries.



ENJOY DAN:

Wednesday, April 20, 2011

EVERYBODYS FAVORITE TACO SOUP ENJOY DAN:

TOCO SOUP FOR THE SOUP KITCHEN by CHEF DAN:


Serves 40



INGREDIENTS:



8 pounds ground beef

10 onions, chopped

4 cups dried beans, soaked all night

2 cups picante sauce

1 (28oz) can corn

1 (28oz) can diced tomatoes

6 cups mushrooms, sliced

3/4- cup taco powder

22 cups beef stock



DIRECTIONS:



1. In a skillet over medium-heat brown ground beef and cook until browned.

2. Drain off grease.

3. Cook onions over medium-heat until translucent about 5-7 minutes.

4. In a stock pot add beef broth, ground beef and onions.

5. Stir in remaining ingredients.

6. Bring to a boil and simmer for 1 hour.

7. Serve taco soup with taco chips, shredded cheese, and a dollop of sour cream.



ENJOY DAN:

Monday, April 18, 2011

LADIES OUT TO LUNCH GROUP IS COMMING TO THE SOUP KITCHEN ENJOY DAN:

OUT TO LUNCH GROUP SWEET POTATO PIE by CHEF DAN:


Makes 2 pies



INGREDIENTS:



3 cups oven baked, mashed sweet potatoes

3 (12 oz) can evaporated milk

1 tablespoon all-purpose flour

1 cups white sugar

4 eggs

1/4- cup butter, melted

1 teaspoon each of salt, vanilla, nutmeg, cinnamon, ginger, ground cloves, and lemon extract.



DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)



1. Combine flour, sugar, salt, vanilla, nutmeg, cinnamon, ginger, ground cloves, and lemon extract in a bowl.

2. Beat eggs lightly in a large bowl.

3. Stir in sweet potatoes, melted butter, and spice mixture.

4. Gently stir in evaporated milk into the sweet potato mixture.

5. Pour into pie shell.

6. Bake at 350 degrees for about 45 minutes or until pie is firm.

7. Cool for 2 hours and top cool whip and ENJOY DAN:

CHANGED RECIPE TO ADD VANILLA AND ALLSPICE HOPE YOU ENJOY IT DAN

SWEET POTATO CURRIED SOUP by CHEF DAN: (REVISION)


Serves 4-6



INGREDIENTS:



1-1/2 pounds sweet potatoes

1 tablespoon olive oil

2 garlic cloves, coarsely chopped

1 onion, coarsely chopped

1 (2-inch) piece fresh ginger root

1 teaspoon allspice

2 teaspoons vanilla extract

1/2- teaspoon coriander

1/2- teaspoon cardamom

1/4- teaspoon turmeric

6 cups vegetables broth or coconut milk

3 tablespoons lime juice

1/4- teaspoon sea salt



DIRECTIONS:



1. PRE-HEAT OVEN TO 400 DEGREES.

2. Place the sweet potatoes directly on the rack.

3. About 45 minutes.

4. Remove from the oven and allowed to cool.

5. Heat the oil over medium-heat in a soup pot.

6. Add onion, ginger, and garlic, cook and stir until tender, about 5-6 minutes.

7. Stir in allspice, vanilla extract, cardamom, turmeric, coriander, and broth, or coconut milk.

8. Bring to a boil, then reduce heat and simmer for about 5 minutes.

9. Remove skins from the sweet potatoes and cut into bit size pieces.

10. Add to the soup and cook 5 more minutes so they can soak up the flavor.

11. Stir in the lime juice and season with salt.

12. With an immersion blender, blend until partially smooth.





ENJOY DAN: hallelujah

THIS IS POPULAR IN TRINIDAD ENJPY DAN

SWEET POTATO CURRIED SOUP by CHEF DAN: (revision)


Serves 40



INGREDIENTS:



10 pounds sweet potatoes

1/4- cup olive oil

6 onions, coarsely chopped

8 garlic cloves, coarsely chopped

6 (2inch) pieces fresh ginger root, thinly sliced

2 tablespoon vanilla extract

2 tablespoons allspice

2 tablespoons ground cardamom

1 tablespoon turmeric

1 tablespoon ground coriander

22 cups vegetable broth or 1 gallon coconut milk

1 cup lime juice

1 tablespoon sea salt



DIRECTIONS:



1. PRE-HEAT THE OVEN TO 400 DEGREES.

2. Place sweet potatoes directly on the rack, and cook about 45 minutes.

3. Remove from the oven and allow to cool.

4. Heat the oil over medium-heat in a stock pot.

5. Add onion, ginger and garlic, cook and stir until tender, about 5-6 minutes.

6. Stir in vanilla extract, allspice, cardamom, coriander, turmeric, and broth or coconut milk.

7. Bring to a boil, then reduce heat and simmer for about 5 minutes.

8. Remove skin from the sweet potatoes and cut into bit size chunks.

9. Add to the soup for 5 more minutes so they can soak the flavor.

10. Stir in lime juice and season with salt.

11. With an immersion blender, blend until partially smooth.





ENJOY DAN: hallelujah

Sunday, April 10, 2011

POTATOES THICKEN THIS SOUP FOR THE SOUP KITCHEN SO NO CREAM USED ENJOY DAN:

CARROT-GINGER SOUP by CHEF DAN:


Serves 20



INGREDIENTS:



1/4- cup butter

4 pounds carrots, peeled and cut into 1-inch pieces

4-(1-inch) pieces fresh ginger, peeled and thinly sliced

4 onions, diced

14 garlic cloves, minced

3 potatoes, peeled and cut into 1-inch pieces

14 cups chicken broth

2 cups orange juice

1 teaspoon curry powder

1 teaspoon nutmeg

2 teaspoons cinnamon



DIRECTIONS:



1. Heat butter in a stock pot over medium-high heat.

2. Add chopped onions, and garlic, and cook, stirring until onions are translucent.

3. Add carrots, ginger, potatoes, broth, and orange juice.

4. Bring to a boil, and simmer for 30 minutes.

5. Add curry powder, nutmeg, and cinnamon.

6. Puree the mixture with an immersion blender, until smooth.

7. Let simmer for 20 minutes more.

8. Pour a little sour cream into each bowl.



ENJOY DAN:

Saturday, April 9, 2011

STIR-FRY THAT'S WHATS FOR DINNER ENJOY DAN

SHRIMP-ASPARAGES-MUSHROOM-STIR-FRY by CHEF DAN:


Serves2



INGREDIENTS:



5 garlic cloves, minced

2 teaspoons grape- seed oil

1 pound uncooked shrimp, peeled and divined

2 cups asparagus, cut diagonally in 1-inch pieces

3 cups fresh mushrooms, sliced

1 cup shallots, sliced thinly

1 pound whole wheat pasta

1/4- cup vegetable stock



DIRECTIONS:



1. Cook pasta according to package directions.

2. In a wok, over medium-high heat sauté garlic in oil for 1 minute.

3. Add the asparagus, mushrooms and shallots and stir-fry 2 minutes.

4. Add shrimp and stir-fry until no longer pink about 1 minute.

5. Stir in pasta and broth about 2 minutes.

6. Serve over rice



ENJOY DAN:

THIS ASIAN DISH IS TRULY COMFORD FOOD AND IS HEALTHY ENJOY DAN:

PAD SEE EW ALSO RIVER NOODLES by CHEF DAN:


Serves 3- 4



INGREDIENTS:



2 pounds fresh broad flat rice noodles

2 pounds bok choy, cut into 1-inch pieces

1 egg

1 pound chicken, beef, pork, tofu, sliced thinly into strips

4 cloves garlic, minced

2 tablespoon olive oil

1/4- cup sherry or chicken broth for stir-frying

MARINATE:

2 Tablespoons oyster sauce

1 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons brown sugar

STIR-FRY SAUCE:

2 tablespoons sweet soy sauce, is thick like molasses

1 tablespoon light soy sauce

2 tablespoons fish sauce

2 teaspoons brown sugar

1/2- teaspoon ground white pepper

DIRECTRIONS:



1. Stir together the marinade.

2. Pour over the strips of beef or whatever and mix well.

3. Set aside.

4. Separate you fresh noodles, some may stick together.

5. Stir all stir-fry sauce ingredients together in a bowl.

6. In a wok add over medium-high heat, add 2 tablespoons olive oil.

7. Add the garlic and briefly stir-fry, about 30 seconds.

8. Add the beef or whatever along with marinade and stir-fry 2 minutes.

9. Add sherry or chicken broth, enough to keep ingredients stir-frying nicely.

10. Add bok choy and containing stir-frying for about 1 minute.

11. Push ingredients aside and break the egg into the center of the wok.

12. Stir-fry to cook the egg, kind of like scrambled eggs.

13. Add the noodles and pour the stir-fry sauce over.

14. Stir until noodles break up about 2 minutes.

15. Take off heat a taste and add more fish sauce if needed.

16. Serve with Thai peppers or Thai chili sauce.



ENJOY DAN:

SPRING TIME YES NETTLES ENJOY DAN

NETTLES-SNAP-PEA RISOTTO by CHEF DAN:


Serves 4-6



INGREDIENTS:



3 cups young fresh nettles, the top 6-inches only

1 cup snap-peas, cut diagonally

3 garlic cloves, minced

2 tablespoons olive oil

1 cup garlic primavera risotto

3 cups chicken broth

4 scallions, cut 1-inch diagonally

1/4- cup parmesan cheese

1/4- cup radishes, thinly sliced

1 tablespoon parmigiano, cut into shreds



DIRECTIONS:



1. Wear rubber gloves when picking stinging nettles

2. Blanch the nettles in 2 quarts of salted water, for 5 minutes.

3. Drain and throw the water out.

4. Sauté the rice and garlic with 1/2- teaspoon olive oil in a 2-1/2 quart sauce pan, over medium heat.

5. Add 2-1/2 cups of chicken broth.

6. Bring to a boil, reduce heat and simmer for 20 minutes.

7. Do not cover, stirring occasionally.

8. Add more broth as needed or until rice is tender and creamy.

9. Stir in nettles, snap-peas, scallions, radishes, and parmesan cheese.

10. Top with cheese shreds

Friday, April 8, 2011

NETTLES DO I NEED TO SAY MORE ENJOY DAN:

WILD STINGING NETTLE SOUP by CHEF DAN:


Serves 6-8 Nettles is a useful herb for men as it consists of protein, calcium, phosphorus, iron, magnesium, Bata-carotene, along with vitamins A, C, D, B, complex. As well as iodine and also makes a tasty BEER.



INGREDIENTS:



Pick nettles wearing gloves, cut the top 6-inches off only

4 big bunches of nettle top shoots, remember nettles cooks down like spinach

2 tablespoons butter

2 quarts of chicken stock

6 potatoes

3 onions

6 carrots

1 tablespoon dried thyme

1 tablespoon nutmeg

1/4-cup lemon juice

Salt and pepper to taste



DIRECTIONS:



1. Blanch the nettles in a lot of salted boiling water for about 5 minutes.

2. Drain and throw water out. Nettle broth is not worth keeping.

3. In a soup pot sauté the onions in butter over medium-high heat until caramelized.

4. Add the garlic, potatoes, and carrots and cook 6-8 minutes.

5. Add chicken stock, nettles, spices, lemon juice, and salt and pepper to taste.

6. Cook 10 minutes on a low boil.

7. Blend soup with immersion blender until smooth.

8. Add more stock if it becomes too thick.

9. Serve with non-fat Greek yogurt.



ENJOY DAN:

Thursday, April 7, 2011

GRILLED FLANK STEAK WITH THAI SPICES. ENJOY DAN:

RED CURRY BEEF SALAD by CHEF DAN:


Serves 4-6



INGREDIENTS:



1-1/2-pounds grilled flank steak

2 tablespoons fish sauce

1 tablespoon red curry paste

1/4- cup lime juice

1 tablespoon chili garlic sauce

1 red onion, thinly sliced

1/2- English cucumber

4 garlic cloves, minced

4 scallions, diagonally sliced

A hand full of cilantro

8 oz of half spring mix and half baby spinach, from COSTCO



DIRECTIONS:



1. Heat fish sauce and red curry paste in a sauce pan.

2. Cook until curry is dissolved and smooth.

3. Add red curry mixture to a bowl and combine with lime juice, and chili garlic sauce.

4. Mix well.

5. Add beef, onion, cucumber, garlic, scallions and cilantro.

6. Toss well.

7. Serve on a mound of greens.



ENJOY DAN:

A MAN SAID HE WANTED CHILI MACARONI AND HE WOULD BRING 5 POUNDS OF FARM HAMBURGER, SO HERE IS MY RECIPE, ENJOY DAN:

CHILI MACARONI by CHEF DAN:


Serves 30-40



INGREDIENTS:



7 pounds ground beef

22 cups beef stock

6 pounds uncooked elbow macaroni

1(#6 can) Mexican-style stewed tomatoes

1(#6-can) canned diced green chili peppers

8 onions, chopped

4 cups dry kidney beans

1/3-cup chili powder

1//4-cup cumin

1/4cup garlic powder

2 tablespoons cayenne pepper

2 tablespoons black pepper

1/4-cup brown sugar

1 tablespoon salt



DIRECTIONS:



1. Soak beans over-night.

2. In a soup pot, simmer beans for 2-3 hours, drain.

3. In a skillet cook ground beef and onion until meat is brown.

4. Drain fat.

5. In a soup pot add beef broth, beans, beef, onions, stewed tomatoes, chili peppers, chili powder, cumin, garlic powder, cayenne, black pepper, sugar, and salt.

6. Bring to a boil.

7. Stir in pasta.

8. Reduce heat, cover and simmer for 15 minutes.

9. Uncover and simmer for 20 minutes longer or until pasta and beans are tender.



ENJOY DAN: