Saturday, June 30, 2012

THIS IS FOR THE SOUP KITCHEN LADIES-CHOCOLATE 3 BERRY DESSERT

CHOCOLATE NATURE’S THREE BLEND BERRIES by CHEF DAN:
Serves 10

INGREDIENTS:

1-1/2-cups semisweet chocolate chips
1 package tofu, firm
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup three blend berries (Kirkland brand) frozen (thawed), plus more for garnish.
1/2-cup white sugar
1- 9-inch pie crust

DIRECTIONS:

1. Melt chocolate chips in a sauce pan.
2. In a blender place tofu, and blend until smooth.
3. Add the melted chocolate, maple syrup, and vanilla.
4. Process until smooth.
5. Add berries and sugar and process until very smooth.
6. Spread the mixture into pie shell.
7. Refrigerate until firm, at least 2 hours.
8. Garnish with more barriers.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!

MORE THAI ENJOY DAN:

THAI CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn

DIRECTIONS:

1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.

ENJOY DAN: BON-APPETITE!!

THAI ANYTHING IS GOOD NOW BEEF CHICKEN OR PORK WOW!!!! ENJOY DAN:

THAI STEAK, CHICKEN OR PORK WITH SPICY PEANUT SAUCE. By CHEF DAN: serves 4

INGREDIENTS:
1 TABLESPOON GARLIC, MINCED
1 TABLESPOON OYSTER SAUCE
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grape seed oil
2 steaks or 2 chicken breasts of slices of pork loin, each cut in half
1/2 cup peanut sauce. Recipe to follow
DIRECTIONS:
1. Combine the garlic, oyster sauce, soy sauce, brown sugar, and oil in a shallow baking tray.
2. Add the steaks, chicken, pork and turn so they’re evenly coated with the sauce.
3. Cover and allow to marinate for 2 to 4 hours, in the refrigerator.
4. Cook on the grill or pan cook. About 3-4 minutes on each side.
SPICY PEANUT SAUCE:
1. 1 cup coconut milk.
2. 2 teaspoons red curry paste.
3. 1/4- cup peanut butter.
4. 1/4 cup water, more or less.
5. 2 tablespoons chopped roasted peanuts.
6. 2 tablespoons brown sugar.
7. 1 tablespoon fish sauce.
8. 1 teaspoon lime juice.
DIRECTIONS:
1. Combine all the ingredients except for the lime juice in a sauce pan. Stirring constantly.
2. Heat over medium-high heat until it begins to bubble.
3. Add water if mixture is to thick.
4. Stir in lime juice and remove from the heat.
5. Makes about 1 cup.

ENJOY DAN: HALLELUJAH

Friday, June 29, 2012

WE HAVE FRUIT SO FRUIT SALAD ENJOY DAN:

FRUIT SALAD WITH VANILLA YOGURT by CHEF DAN:
Serves 2

INGREDIENTS:

1/2-cup low fat vanilla yogurt
1/4-cup low fat mayonnaise
1/4- cup pineapple juice
1 tablespoon lemon juice
2 teaspoon DAN’S honey
1 apple, cored and diced
1 cup seedless grapes, halved
1-mango peeled and diced
1 banana, sliced
1/2-cup strawberries
1/2 cup pineapple chunks
1/2-cup gooseberries
1/4-cup slivered almonds

DIRECTIONS:
1. In a mixing bowl whisk together the yogurt, mayonnaise, pineapple juice, lemon juice and honey.
2. Season with kosher salt and freshly ground black pepper.
3. Set aside.
4. Place all the fruit and the slivered almonds in mixing bowl and toss to combine.
5. Add dressing and serve.

ENJOY DAN: BON-APPETITE!!

POTATOE SALAD FOR THE SOUP KITCHEN ENJOY DAN:

4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40

INGREDIENTS:

10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper

DIRECTIONS:

1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.

ENJOY DAN: BON-APPETITE!!

POTATOE SALAD FOR THE SOUP KITCHEN ENJOY DAN:

4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40

INGREDIENTS:

10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper

DIRECTIONS:

1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.

ENJOY DAN: BON-APPETITE!!

Thursday, June 28, 2012

WOW TEQUILA FOR MY NEPHEW RANDY ENJOY DAN:

NEPHEWS BILLICKS GRILLED SHRIMP WITH MARGARITA by CHEF DAN:

Serves 4 -6

INGREDIENTS:

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1/4-cup tequila
1/4-cup lime juice
1/4-cup orange juice
2 tablespoon sweet and sour sauce, or green Tabasco sauce or jalapeno hot sauce hot sauce
2 cups cherry tomatoes, halved
2 avocado, peeled and pitted, and diced
1 onion finely sliced
1 bunch of fresh basil

DIRECTIONS:

1. Put the shrimp in a bowl and mix with olive oil until well coated.
2. Season with salt and pepper.
3. In a sauté pan add shrimp over medium-heat and sauté for about 5 minutes, stirring and cooking until pink.
4. Set aside and let cool.
5. An hour before serving, whisk together the tequila, lime juice, orange juice, sweet and sour sauce or whatever hot sauce you like.
6. Cut shrimp into large pieces and toss with tequila mixture.
7. Cover and refrigerate for 1 hour or more.
8. Gently fold in the tomatoes, avocados and onion, mix well.
9. Using a slotted spoon, portion the mixture into margarita glasses.
10. Garnish with fresh basil and a wedge of lime.

ENJOY DAN: BON-APPETITE!!

VEGAN BAKED BEANS FOR THE SOUP KITCHEN ENJOY DAN:

BAKED BEANS VEGAN STYLE by CHEF DAN:
Serves 30-40

INGREDIENTS:

6 cups dry navy beans
20 cups water
2 tablespoons olive oil
4 onions, chopped
4 garlic cloves, minced
1 cup ketchup
1 cup brown sugar
1/2- sweet chili sauce
1 cup molasses
1 cup maple syrup
1/2-cup white vinegar
1/4-cup Worcestershire sauce
1-cup yellow mustard

DIRECTIONS: (PRE-HEAT OVEN TO 300 DEGREES)

1. Place beans and water in a stock pot, and bring to boil.
2. Reduce to medium-heat and cook for 1 hour or so, until beans are tender.
3. Drain and transfer beans to the backing pan.
4. Heat oil in a skillet over medium-heat.
5. Stir in onions and sauté for about 5 minutes.
6. Add garlic, and cook for 1-2 minutes.
7. Mix onions and garlic into the baking pan with the beans.
8. Stir in all the other ingredients and mix thoroughly.
9. Cover and bake 3-4 hours, stirring frequently and adding more water if necessary.
10. Remove cover and spread a little brown sugar over the top and bake 30 minutes longer.

ENJOY DAN: BON-APPETITE

Wednesday, June 27, 2012

THE 4thIS HERE SO THE SOUP KITCHEN GETS PORK AND BEANS ENJOY DAN:

BAKED BEANS OF THE FORTH OF JULY by CHEF DAN:
Serves 30-40

INGREDIENTS:

6 (16oz) cans pork and beans
15 hot dogs
3/4-cup molasses
2 tablespoons buter
3 onions, chopped
5 garlic cloves, minced
3/4-cup brown sugar
1/4-cup prepared mustard (yellow)
3 tablespoons mustard powder
1/4-cup ketchup
1/4-worcestershire sauce


DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Grease a large baking pan.
2. In a skillet add butter sauté the onion over medium-high heat for 5-7 minutes.
3. Add garlic and sauté 2 more minutes.
4. In baking pan add pork and beans combine all ingredients except hot dogs.
5. Stir in hot dogs.
6. Bake uncovered for 1 hour and 15 minutes, or until thickened and bubbly.

ENJOY DAN: BON-APPETITE!!

AVOCADO ARE IN SEASON SO SALAD ENJOY DAN:

AVOCADO SALAD by CHEF DAN:
Serves 4-5

INGREDIENTS:

1 ripe avocado, seeded and cut into 1/2-inch slices
1 head romaine, chopped
1 bell pepper, julienned into 1-inch slices
1 English cucumber, thinly sliced
10 cherry tomatoes, halved
2 cups seedless grapes, halved
1 mango seeded and cubed
1 handful fresh basil
1 cup pineapple, chunks
1/4-cup toasted pine nuts

VINAIGRETTE:

1/4-cup lemon juice
2 tablespoons white balsamic vinegar
1/4-cup olive oil
Salt and pepper to taste

DIRECTIONS:

1. In a bowl whip together vinaigrette mixture.
2. In a large bowl add fruit and vegetable ingredients, except basil and pine nuts, and mix thoroughly.
3. Splash vinaigrette over the fruit and vegetables.
4. Top with toasted pine nuts, and fresh basil.

ENJOY DAN: BON-APPETITE!!

I HAVE TO TAKE CARE OF THE LADIES AT THE SOUP KITCHEN ENJOYDAN:

DUMP CAKE IN THE CROCK-POT FOR THE LADIES AT THE SOUP KITCHEN
By CHEF DAN:
Serves 8-10

INGREDIENTS:

1 (21oz) pie filling sauce as blueberry, strawberry, or cherry
1 (18oz) cake mix
1/2-cup butter melted
1/2-cup slivered almonds

DIRECTIONS:

1. Pour pie filling into a crock-pot.
2. Combine dry cake mix and melted butter.
3. Sprinkle cake mix over pie filling.
4. Sprinkle slivered almond on top.
5. Cover and cook on low for 2-3 hours.

ENJOY DAN: BON-APPETITE

Monday, June 25, 2012

WE HAVE FRESH BASIL SO WE NEED A RECIPE ENJOY DAN:

THAI SPICY BEEF SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound sirloin steak
2 tablespoons grape-seed oil
3 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoon lime zest
2 teaspoon fish sauce
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
1 cup English cucumber, sliced
10 cherry tomatoes, halved
1 onion, chopped
4 garlic cloves, minced
2 cups fresh basil.

DIRECTIONS:

1. In a skillet over medium-high heat add oil, and when sizzling.
2. Salt the meat and cook for 4 minutes on each side.
3. Remove from pan and when cool cut diagonally across the grain.
4. Set aside.
5. In the same skillet add 1 tablespoon oil and when hot add onion, cherry tomatoes and garlic, and sauté for about 5-6 minutes.
6. Combine soy sauce, rice vinegar, lime zest, sesame oil, fish sauce, and garlic sauce, stirring well.
7. In a bowl add onion mixture, fresh basil, sliced cucumber, and steak strips.
8. Drizzle with dressing mixture over basil mixture.

ENJOY DAN: BON-APPETITE!!

MORE GOOD QUINOA RECIPES ENJOY DAN:

QUINOA WITH BELL PEPPER AND FENNEL by CHEF DAN:
Serves 4

INGREDIENTS:
1 cup quinoa
1-1/2- tablespoons olive oil
1/2- pepper, diced
1/2-fennel bulb, thinly sliced
2 tablespoon fresh basil
8 cherry tomatoes, halved
4 garlic cloves, minced
1/4-cup toasted pine nuts

DIRECTIONS:

1. Cook quinoa according to package directions.
2. In sauté pan heat olive oil over medium-heat.
3. Add pepper, fennel, cherry tomatoes and garlic.
4. Cook for about 8 minutes, stirring frequently.
5. Stir in cooked quinoa, fresh basil and freshly ground black pepper.
6. Cook 1-2 minutes.
7. Top with toasted pine nuts.

ENJOY DAN: BON-APPETITE!!

CHICKEN SWEET AND SOUR WOW!!!!!!!!!! ENJOY DAN:

SWEET AND SOUR CHICKEN WITH PINEAPPLE by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound chicken tender, skinless, boneless
2 tablespoons olive oil
1/2-cup chicken stock
1 (20oz) can pineapple chunks
1-1/2-tablespoons soy sauce
1 tablespoons cornstarch
2 teaspoon Thai chili paste
2 tablespoons lime juice
2 tablespoons ketchup
2 tablespoon brown sugar
2 bell peppers cut into chunks
1/2-cup mushrooms, sliced
4 garlic cloves, minced


DIRECTIONS:

1. In a bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch.
2. In another bowl, combine remaining soy sauce, and cornstarch, lime juice, ketchup, sugar, and chicken stock; set aside.
3. In a skillet add 1 tablespoon olive oil over medium-high heat, add Thai chili paste and heat until melted,
4. Add the chicken mixture, turning occasionally, until browned about 4 minutes; set aside.
5. Add remaining oil to skillet over medium-high heat and add bell peppers, mushroom and garlic, stirring until pepper are crisp, about 3 minutes.
6. Whisk soy sauce mixture into the skillet.
7. Add pineapple chunks and return chicken to the skillet.
8. Cook stirring until sauce has thickened and chicken and pineapple are heated through, about 2-3 minutes.
9. Serve with rice. ENJOY DAN: BON-APPETITE!!

Sunday, June 24, 2012

ROASTING BAGS WHAT A GREAT WAY TO COOK ENJOY DAN:

CHICKEN ROASTED IN ROASTING BAGS by CHEF DAN:
Serves 4

INGREDIENTS:

1 oven roasting bag
4 chicken breast fillets, skinless, boneless
1 tablespoon all-purpose flour
1 (11oz) can cream of mushroom soup
1/2-cup chicken stock
2 apples cut into chunks
1 red bell pepper, thinly sliced into rings
1 red onion, thinly sliced into rings
2 tomatoes, sliced
1 tablespoon garlic powder
1/2-teaspoon paprika
1 pound fingerling potatoes

DIRECTIONS: (PRE-OVEN TO 350 DEGREES)

1. Place flour in oven bag.
2. Add cream of mushroom soup, chicken stock, and garlic powder.
3. Squeeze bag to blend mixture.
4. Add apples, bell pepper, tomatoes.
5. Place bag in a baking pan and arrange ingredients in an even layer.
6. Sprinkle chicken with paprika and salt and pepper.
7. Add chicken and potatoes.
8. Close bag and cut 4-5-1/2-inch slits in top.
9. Bake 45-50 minutes, or until chicken is tender.

ENJOY DAN: BON-APPETITE!!

WE GOT 10 POUNDS OF HALIBUT IN THE SOUP KITCHEN SO HAILBUT SOUP ENJOY DAN:

HALIBUT SOUP MY WAY FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:

10 pounds halibut (cut into 1-inch cubes)
22 cups fish stock
1-1/2-cups lemon juice
6 tablespoons olive oil
6 onions, (halved and thinly slices
11 stalks celery chopped
11 garlic cloves, minced
1 (50oz) can diced tomatoes
1 cup fish sauce
1 cup tamarind concentrate
1 (20oz) can pineapple chunks
2-inches fresh ginger, minced
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes
6 cups orzo

DIRECTIONS:

1. Combine halibut cubes with 3 tablespoons olive oil and refrigerate 1 hour.
2. In a skillet add reaming olive oil and sauté the onions, garlic, ginger and celery for about 7-9 minutes.
3. In a stock pot add broth and bring to a boil.
4. Stir in sautéed onion mixture, tomatoes, tamarind, lime juice pineapple, fish sauce and spices, including red pepper flakes.
5. Cover and simmer for 45-minutes.
6. Add halibut and orzo to the soup.
7. Cook until halibut and orzo are done, about 30 minutes.
8. Salt and pepper to taste.

ENJOY DAN: BON-APPETITE!!

Friday, June 22, 2012

WE ARE DIETING SO SMOOTHIES ENJOY DAN

BREAKFAST SMOOTHIES FOR WEIGHT LOSS IN A BLENDER OR MAGIC BULLET
By CHEF DAN:
Serves 1-2

1 cup vanilla yogurt
1 cup frozen mixed berries
1 banana
2 tablespoon coco powder
1 teaspoon vanilla extract
1 cup brewed coffee
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 banana
2 tablespoon whey protein powder
1/2-cup low fat milk
1 cup fat free yogurt
1 teaspoon flax seed
1 teaspoon honey
2/3-cup blueberries
10 ice cubes
Blend until smooth

1 cup frozen strawberries
1 cup black cherry concentrate mixed with water
10 ice cubes
Blend until smooth

1 cup frozen blackberries
1/2-cup grape juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 cup mixed frozen berries
1/2-cup plain low fat plain or vanilla yogurt
1 banana
1/2-cup pomegranate juice
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1 banana
1/2-cup plain or vanilla yogurt, low fat
2 tablespoon whey protein powder
1/2- orange juice
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1/2-cup red grapes
1/2-cup grape juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth


1 cup frozen blueberries
1/4-cup cranberry juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1/4-cup pomegranate juice
2 tablespoon whey protein powder
1/4-cup grape juice
10 ice cubes
Blend until smooth

1 cup frozen strawberries
1 banana
2 tablespoon whey protein powder
1/2-cup strawberry yogurt
1/4-cup low fat milk
Blend until smooth

1 cup mango
1 cup pineapple juice
1/2-cup silken tofu
1/4-cup lime juice
2tablespoon whey protein powder
1 teaspoon lime zest
10 ice cubes
Blend until smooth

1 cup frozen mixed berries
2 tablespoons whey protein powder
1/2-cup cranberry juice
1 tablespoon grape-seed oil
10 ice cubes
Blend until smooth

2 cups white grapes
2 cups baby spinach
1-1/2-cup brewed tea
1 avocado
1 tablespoon honey
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth




1-1/4-cup fresh berries
3/4-cup low fat plain yogurt
1/2- cup orange juice
1/4-cup fat frees milk
2 tablespoon whey protein powder
1 tablespoon honey
1/2-teaspoon vanilla extract
10 ice cubes
Blend until smooth

2 cups frozen berries
1 cup pomegranate juice
2 tablespoon whey protein powder
1 banana
1/2-cup non-fat cottage cheese
1/2-cup non-fat milk
10 ice cubes
Blend until smooth

2 cup peaches
1 tablespoon fresh ginger
2 tablespoon flax seeds
1 cup orange juice
2 tablespoon whey protein powder
Blend until smooth

2 bananas
2-cups vanilla yogurt
1//2teaspoon ground cinnamon
1/8-teaspoon ground nutmeg
1/8-teaspoon ground al spice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

2 bananas
2 cups chocolate soy milk
1 tablespoon honey
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1/2-box tofu
2-cups frozen strawberries
1 banana
1 cup vanilla soy milk
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth
1/2-box tofu
1/2-cup frozen black berries
1 tablespoon honey
2 tablespoon whey protein powder
1/4-teaspoon vanilla extract
10 ice cubes
Blend until smooth

1/3-cup vanilla soy milk
1-cup mixed frozen berries
1-tabllespoon honey
2-tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 mango
1/2-box tofu
1 /2-cup soy milk
1/2-cup orange juice
10 ice cubes
Blend until smooth

1 banana
1/2-cup frozen strawberries
1/2-cup frozen blueberries
1/4-cup orange juice
1-1/2-cup soy milk
2-tablespoon whey protein powder
10 ice cubes
Blend until smooth

1/2-boz tofu
1 cup orange juice
2 cups strawberries
1 banana
1 tablespoon honey
2 tablespoon whey protein powder
1 teaspoon vanilla extract
1 cup soy milk
10 ice cubes
Blend until smooth

2 cups soy milk
1 banana
1 cup strawberries
1 teaspoon vanilla extract
2 tablespoons honey
10 ice cubes----------------------blend until smooth
1 mango
1/2- cup strawberries
1 cup diced pineapple
1 cup orange juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 avocado, halved and pitted
1-cup milk
1/2-cup vanilla yogurt
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 banana
1 teaspoon banana extract
3/4-cup milk
1/2-cup strawberry extract
2 teaspoon honey 1 tablespoon protein powder
Blend until smooth

1 banana
1-1/2-cups fresh strawberries
1/8-cup pine nuts
3 tablespoon coco powder
2 tablespoon whey protein powder
1//4cup strawberry yogurt
10 ice cubes
Blend until smooth

1/2-cup mango
2 tablespoon vanilla whey powder
1 cup milk
1 cup peaches
1/2-cup pineapple
10 ice cubes
Blend until smooth

1/4-cup vanilla yogurt
1 banana
1 cup Marian berries
1/3 cup blueberries
1-cup orange juice
1/3 cup raspberries
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth
1/2-cup plain yogurt
1 apple
1 banana
1 cup blueberries
1 cup orange juice
2 tablespoons whey protein powder
10 ice cubes
Blend until smooth

1 banana
1 cup grapes
1/2-cup vanilla yogurt
1/2-apple
1-1/2-cups fresh baby spinach leaves
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 mango
2 tablespoon vanilla whey protein powder
1 cup milk
1 cup peaches
1 banana
1/2-cup pineapple
2 tablespoon whey protein powder

BETH MY SISTER LOVES THIS WINE SO HERE IS A RECIPE ENJOY DAN:

BETH’S LONDON BROIL WITH MENAGE A TROIS by CHEF DAN:
Serves 4

INGREDIENTS:

3-5 pound London broil, trimmed
1 bottle (MENAGE A TROIS) red wine
Ground black pepper
1 sharp knife or ice pick or dinner fork

DIRECTIONS:

1. Place meat in a glass cooking dish, deep enough to accommodate the meat.
2. Poke holes in the meat with the knife to score with several holes.
3. Pour red wine over to cover it.
4. Cover and refrigerate for at least 4 hours. (the longer the better)
5. Remove meat from the marinate, discard the wine.
6. Season with salt and pepper.
7. You can grill the steak or bake in the oven or use the fry pan.

ENJOY DAN: BON-APPETITE!!

Thursday, June 21, 2012

RICE AND QUINOA WOW!!!!!!!!!!!!!!!!! ENJOY DAN:

WILD RICE SALAD WITH QUINOA by CHEF DAN:
Serves 4
INGREDIENTS:
3 cups vegetables stock
1-1/2- cups wild rice
1 cups quinoa
2 cups vegetable stock
1/2-(6oz) jar marinated artichoke hearts, drained and halved
1 bag frozen peas, thawed
1 carrot cut in matchsticks
3 tablespoons dried sour cherries, soaked in hot water for 30 minutes
10 cherry tomatoes, halved
4 scallions cut on the bias in ¼-inch pieces
1/2-cup toasted pine nuts

DRESSING:
1/4-cup apple cider vinegar or balsamic or red wine vinegar
1/4-cup DAN’S honey
1/2-cup grape-seed oil
2 tablespoons fresh basil
1/4-cup Parmesan cheese
2 tablespoons
1 teaspoon dry mustard
1/4-teaspon paprika
2 garlic cloves, minced

DIRECTIONS:
1. In a blender combine vinaigrette dressing, drizzling oil in a steady stream.
2. Refrigerate for 1 hour.
3. In a sauce pan with a cover add 3 cups stock and bring to a boil.
4. Add rice reduce heat and simmer for 45-55 minutes.
5. In another sauce pan add quinoa, and stock to a boil.
6. Reduce heat cover and simmer until all the stock is absorbed.
7. In a bowl combine cooked rice, cooked quinoa, and artichokes hearts, peas, carrot, sour cherries, tomatoes and scallions.
8. Stir well and drizzle with dressing.
9. Top with toasted pine nuts. ENJOY DAN: BON-APPETITE!!

WILD RICE AND BARLEY WHAT COULD BE BETTER ENJOY DAN:

WILD RICE SALAD FOR THE SOUP KITCHEN by CHEF DAN:
SERVES 20

INGREDIENTS:

12 cups water
1 teaspoon salt
5 cups wild rice
5 cups cooked barley
3 green bell peppers, chopped
1-1/2-cups dried mangoes and berries (KIRKLAND BRAND) soaked in hot water for 30 minutes
Salt and pepper to taste

DRESSING:

1 cup olive oil
1-1/2-cups balsamic vinegar or red wine vinegar
2 cups Parmesan cheese
2 tablespoons sugar
2 teaspoons dry mustard
5 garlic cloves, minced
1 teaspoon paprika

DIRECTIONS;

1. In a pot with a lid, bring 8 cups of salted water to a boil.
2. Add rice and stir well, cover and simmer for about 1 hour or until liquid is gone.
3. In a large serving bowl, combine rice, barley, green peppers, and dried mangoes and berries.
4. In a blender combine all the dressing ingredients together, except oil.
5. While processing, gradually add oil in a steady stream.
6. Drizzle over salad and toss to coat.
7. Cover and refrigerate until chill.

ENJOY DAN: BON-APPETITE!!

Wednesday, June 6, 2012

VEGAN TACOS YUM ENJOY DAN:

TOFU TACOS VEGAN by CHEF DAN:
Serves 6:

INGREDIENTS:

1/2-teaspoon chili powder
1/2-teaspoon cumin
1/2-teaspoon coriander, dried
1 tablespoon lime juice
1 package firm tofu
2 garlic cloves, crushed
1/2-bell pepper, diced
1 teaspoon olive oil
1/3-onion, chopped
1 (15oz) can black beans, drained
1/2-cup corn kernels
2/3-tablespoon soy sauce
6 corn tortilla
Cilantro, fresh

DIRECTIONS:

1. Put the chili powder, cumin, coriander, soy sauce and lime juice in a bowl and whisk to combine.
2. Sauté the onions, garlic and bell pepper in the olive oil for 3-4 minutes.
3. Add the tofu mixture, black beans, corn and cook for about 8 minutes.
4. One by one, heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable.
5. Place a small amount of the tofu mixture in the center of each tortilla.
6. Fold in half and garnish with lettuce, tomatoes, onions, avocado, and chopped cilantro.

ENJOY DAN: BON-APPETITE!!

Monday, June 4, 2012

THIRD GRANDSON GRADUATING FOR HIGH SCHOOL ENJOY DAN:

SEARED BEEF TENDERLOIN FOR JEREMY’S GRADUATION PARTY
Swerves 6-8 By CHEF DAN:

INGREDIENTS:

Whole beef tenderloin (6-8) pounds
Kosher salt and freshly ground black pepper
2 tablespoon olive oil

DIRECTIONS:

1. Pre-heat oven to 425 degrees.
2. Trim tenderloin and cut into 6-8 oz fillets, (SEE NOTE)
3. Season with salt and pepper.
4. Heat an oven-proof sauté pan over medium-heat 4-5 minutes.
5. Sear fillets in oil on one side for 4-5 minutes.
6. Turnover and place the pan in the pre-heated oven.
7. Bake for rare: sear 5 minutes, and roast 5 minutes.
8. For medium-rare: sear for 5 minutes, roast for 7 minutes.
9. For medium: sear for 5 minutes, roast 9 minutes.
10. Remove pan from the oven, transfer to a plate, and tent with foil and let rest 5 minutes.

NOTE:
To trim whole beef tenderloin, first remove the “chain”.
It’s the loose, ropy piece of meat and fat that you can almost be pulled off with your hands.
Next remove the silver skin that surrounds much of the tenderloin.
Next remove the thick butt and thin tail.
Cut the center portion into thick individual filets.
You will get 6-8 nice filets.

ENJOY DAN: BON-APPETITE!!

A POT ROAST THIS SUNDAY WOW LOOKS GOOOOOOD ENJOY DAN:

CLASSIC POT ROAST by CHEF DAN:
Serves 8-10

INGREDIENTS:
1 four-pound boneless chuck roast, trimmed seasoned with salt and pepper or 5-7 pound bone-in chuck or blade roast seasoned
1/4-cup all-purpose flour
4 tablespoons olive oil
2 onions, coarsely chopped
4 garlic cloves, chopped
1/2-package dry onion soup mix
3 cups beef broth
1 cup red wine
1/2-pound white button mushrooms
1 tablespoons Worcestershire sauce
6 carrots, peeled and cut diagonally in 2-3-inch pieces
2 pounds Yukon potatoes, peeled and cut into 2-inch chunks
3-4 springs fresh thyme
4 bay leaves
1-1/2- teaspoons cornstarch mixed with 2 tablespoons water

DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Dust the seasoned roast with flour.
2. In a Dutch oven pot, heat 2 tablespoons oil.
3. Add roast; cook over medium heat, turning, until brown all over, about 20 minutes.
4. Transfer to a plate.
5. Add the onion and garlic to the pot and cook, stirring for about 5-7 minutes.
6. Add beef broth, garlic, and, dried onion mix, Worcestershire sauce, bay leaves, and fresh thyme.
7. Return roast to the pot.
8. Cover and braise for 2-1/2- hours.
9. In a skillet heat remaining 2 tablespoons oil and sauté mushrooms for 8 minutes or until golden brown, season with salt and pepper.
10. Transfer roast to a plate and strain cooling liquid into a bowl.
11. Return deglazed liquid to the pot and pour in red wine,
12. Bring liquid to a boil, discard solids.
13. Add the mushrooms, carrots, and potatoes.
14. Cover and cook in the oven for about 1 hour, or until vegetables are tender.
15. Transfer the roast to a deep serving platter.
16. Using a slotted spoon, transfer the vegetables to the serving platter and arrange vegetables around the meat.
17. Boil the liquid until reduced to 3- 4 cups.
18. Stir in cornstarch slurry and whisk into the simmering liquid until thickened.
19. Spoon a bit of sauce over the meat and vegetables.
20. Pass additional sauce in a gravy boat.
21. Garnish with fresh thyme.

ENJOY DAN: BON-APPETITE!!

Saturday, June 2, 2012

YOU HAVE TO GET ONE OF THESE SOLD BY WILLIAMS-SONOMA THE FOOD IS UNREAL ENJOY DAN:

STEEL GRILL FRY PAN WITH CHICKEN OR STEAK WITH VEGGIES
By CHEF DAN:
Serves 4

This steel grill fry-pan cooks everything from spinach and other greens to pieces of tender juicy meat.
Its perforated design brings food in contact with the flame to impact a delicious smoky flavor with the risk of losing the ingredients to the fire.
Evened the blackened pieces are delicious.

INGREDIENTS: (ANY VEGGIES FROM YOUR REFRIGERATE)

1-1/2- pounds chicken or steak, thinly sliced
3 tablespoons olive oil
1 onion, quartered
1 bell pepper, seeded and cut into 1/2-inch strips
4 Bok Choy, bottoms cut off and halved
15 mushrooms, sliced in half
15 cherry tomatoes, halved
2 cups snap-peas, trimmed

DIRECTIONS: (PRE-HEAT GRILL)

1. In a bowl add all veggies and olive oil, mix thoroughly.
2. Season with salt and pepper.
3. Transfer the mixture to the steel grill fry-pan.
4. Put on a medium-hot grill and close the lid and cook.
5. Tossing occasionally, until browned and softened, 8-10 minutes.
6. Transfer back to the bowl and cover with aluminum foil.
7. In a bowl, stir together the chicken or steak adding 1 tablespoon olive oil, and season with salt and pepper.
8. Cover the grill and cook, tossing the meat occasionally, until browned, about 4-5 minutes per batch.
9. Return all the veggies to the pan with the meat and stir to combine.
10. Serve and enjoy, I added soy sauce to ours, but can use any sauce or no sauce. ENJOY DAN: BON-APPETITE!!

CHICKEN BREASTS SIMPLE AND EASY AND ENJOYABLE DAN

GRILLED CHICKEN WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS: by CHEF DAN:
Serves 4

INGREDIENTS:

4 boneless skinless chicken breast

MARINATE:
2 tablespoons olive oil
4 garlic cloves, minced
1/2-teaspoon fennel seeds
1 teaspoon coriander

FILLING:
1/2-cup chopped marinated artichokes
1/2-cup chopped marinated sun-dried tomatoes garlic cloves, minced
6 ounces feta cheese
2 teaspoons olive oil

DIRECTIONS:

1. In gallon zip-lock bag, combine olive oil, garlic, fennel seeds, and coriander to create a marinate.
2. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinate.
3. Refrigerate for at least 4 hours and all-night ok.
4. Combine the feta cheese, sun-dried tomatoes, artichoke hearts and olive oil to make the filling.
5. Remove the chicken from the marinate and fill the pockets with the feta cheese mixture.
6. Using toothpicks to secure the edges of the pockets closed.
7. On pre-heated grill cook 10-12 minutes or until internal temperature reaches 165 degrees.

ENJOY DAN: BON-APPETITE!!

ICED TEA WOW!!!!!!!!!! ENJOY DAN

PINEAPPLE ICED TEA by CHEF DAN:
Makes 10-12 cups

INGREDIENTS:

12 regular tea bags
1/2-cup sugar
1 quart unsweetened pineapple juice
1 cup hot water
1 quart chilled water
3 springs fresh mint leaves
1 cup freshly squeezed lemon juice

DIRECTIONS:

1. In a pitcher combine tea and sugar.
2. Add hot water, stir until sugars dissolves.
3. Add the mint leaves, pineapple, lemon juices, and cold water.
4. Mix until well blended.
5. Garnish each glass with pineapple chunks.

ENJOY DAN: BON-APPETITE!!

SHRMP RISOTTO IT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

SHRIMP RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:

12 shrimp (shelled and deveined)
5 cup chicken broth
1-1/2-cup Arborio rice
2 tablespoons butter
1/2-pound asparagus, cut on the bias, woody bottoms removed
1 cup frozen peas
2 tablespoons olive oil
1 onion, chopped
1/3-cup white wine
12 cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2-teaspoon saffron threads
1/4-cup freshly grated Parmesan cheese

DIRECTIONS:

1. Heat olive oil in a sauce-pan over medium-heat.
2. When good and hot add onions, and sauté for 4 minutes.
3. Stir in rice and cook for 1 minute.
4. Add white wine, saffron threads, basil and oregano, 1 cup of chicken broth.
5. Stir until completely absorbed.
6. Repeat 1 cup at a time until 2 cups has been used, stirring often.
7. In another sauce pan bring 2 cups of broth to a boil.
8. Add asparagus, peas, and shrimp, cook about 2 minutes.
9. Add to risotto mixture
10. Once broth is absorbed, add butter, and parmesan cheese.
11. Garnish with cherry tomatoes.
ENJOY DAN: BON-APPETITE!

Friday, June 1, 2012

SALMON IN PARCHMENT PAPER WITH SAFFRON RICE AND SOUR CHERRIES:

SALMON BAKED IN PARCHMENT PAPER WITH SOUR CHERRY SAFFRON RICE: by CHEF DAN:
Serves 4

INGREDIENTS:
4 (4 Oz) wild salmon fillets
2 tablespoons olive oil
8 (12-inch) pieces of parchment paper
1 eggplant (cut into slices)
3 springs of fresh thyme, rosemary, terragon.dill, mint, or basil can be used
1 orange, sliced into rounds
2 1lemon, sliced into rounds

PREPARATION: (PRE-HEAT OVEN TO 350 DEGREES)
1. On a 12-inch square piece of baking parchment paper
2. Brush each piece of salmon on both sides with a light coating of olive oil.
3. Season salmon with kosher salt and freshly ground black pepper.
4. Place the salmon on top of the seasoned eggplant slices.
5. Top the salmon with the orange and lemon slices.
6. Add fresh herbs of your choice.
7. Fold each piece of parchment paper up and over the fillets.
8. Holding both edges of the parchment together.
9. Roll the edge down making several folds as you go until the fillets are tightly sealed in their packets.
10. Place on a baking sheet in pre-heated oven: bake 12-15 min.
SOUR CHERRY SAFFRON RICE:
1 cups chicken stock
2 2 cups of jasmine rice
3 1 pinch of salt and pepper
4 3 tablespoons dried sour cherries
DIRECTIONS:
1. In a sauce pan heat stock to a boil add rice, S. &.P. saffron and stir in cherries.
2. Cover reduce heat and simmer for about 20 minutes.
3. Serve rice with baked salmon. ENJOY DAN: BON-APPETITE!

FRESH CHERRIES ARE IN SO LETS MAKE A DRINK ENJOY DAN:

BRANDIED CHERRIES by CHEF DAN:
Yields about 2 quarts

INGREDIENTS:

2 pounds pitted fresh sweet cherries, stemmed and pitted
2 cups sugar
2 cups water
1/4-cup lime juice
7 whole allspice pods
2 cups brandy
2 cups vodka

DIRECTIONS:

1. Combine the sugar, water, lemon juice, and allspice in a sauce pan.
2. Bring to a boil and reduce heat to low.
3. Add cherries and simmer for 3 minutes.
4. Remove from the heat and stir in the brandy and vodka.
5. Place mixture in a glass jar.
6. Seal tightly and allow cherries to macerate in the refrigerator for 5-6 weeks.
7. To serve, pour some of the brandy, vodka mixture into a glass and add a few cherries.
8. Will keep refrigerator up to 1 year.

ENJOY DAN: BON-APPETITE!!