Friday, October 19, 2012

WOW A HEALTHY RYE SALAD ENJOY DAN:


                         RYE BERRY SALAD WITH FETA by CHEF DAN:

(Rye berry is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley. Available at stores from Bob’s Red Mill brand)

Serves 4-6

 

INGREDIENTS:

3 cups of water

1 cup uncooked rye berries or wheat berries

3 tablespoons dried sour red cherries

1/2-cup crumbled feta

1 red onion thinly sliced

1 cucumber, cut into julienne stripes

2 tablespoon olive oil

1/4-cup fresh mixed herbs, chopped

1 red pepper, cut into thin stripes

2 tablespoons lemon juice

1 tablespoon Champagne vinegar

1 teaspoon cumin

2 garlic cloves, chopped

1/4-teaspoon red pepper flakes

 

DIRECTIONS:

1.    Combine 3 cups water and rye berries in a kettle; bring to a boil.

2.    Cover, reduce heat, and simmer for 1 hour, drain.

3.    Combine 1 cup hot water and dried sour cherries in a bowl and let sit 10 minutes.

4.    In a large bowl stir together the rye berries, feta, onion, cucumber, olive oil, red pepper, chopped herbs, lemon juice, Champagne vinegar, cumin, garlic, red pepper flakes, and kosher salt and freshly ground black pepper to taste.

5.    Garnish with fresh herbs.

 

ENJOY DAN:                                  BON-APPETITE!!

Thursday, October 18, 2012

WE BUY PISTACHIO FROM COSTCO SO WHY NOT MAKE A PESTO ENJOY DAN:


                   PISTACHIO PESTO PASTA by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

1-1/2-cup fresh basil

1/2-cup cilantro

1-1/2-cups, unsalted, shelled pistachios

2 cloves garlic,

A pinch of crushed red pepper

1 cup tomatoes, chopped

1/4-cup fresh grated Parmesan cheese

A pinch of kosher salt and freshly ground black pepper

1 pound freshly cooked pasta

 

DIRECTIONS:

 

1.   Bring 4 quarts of salted water to a boil in a pot.

2.   Cook pasta, stirring occasionally, until al dente.

3.   Drain, reserving 1 cup of the liquid.

4.   In a blender pulse pistachios, tomatoes, garlic cloves, basil, cilantro, Parmesan cheese, and red pepper flakes.

5.   Add the pasta to a bowl and toss with the pesto.

6.   Add enough pesto cooking water to keep the pasta from being to dry.

7.   Add salt and pepper to taste.

 

                                  ENJOY DAN:            BON-APPETITE!!

 

 

 

 

Wednesday, October 17, 2012

FALL BRING SWIS CHARD SO LETS EAT HEALTHLY ENJOY DAN:


ROASTED SWISS CHARD WITH CANADIAN BACON-FETA AND POTATO

                                                                                    By CHEF DAN:

Serves 4  

(Cooked in a Flameware casserole dish from Robbie@cookonClay.com

 

INGREDIENTS:

2 tablespoons butter

1 bunch rainbow chard, large stems removed, leaves cut crosswise into 1-inch ribbons

1 onion, thinly sliced 1 garlic clove, minced

1-1/2-pound new potatoes, peeled and cut into 1/8-inch slices

1/2-cup feta crumbled feta cheese

1/2-pound sliced Canadian bacon

Kosher salt and fresh ground black pepper

1/2-cup vegetarian stock

 

DIRECTIONS:             (PRE-HEAT OVEN TO 425 DEGREES)

 

1.   In a frying pan, melt 1 tablespoon butter over medium-low heat.

2.   Add Swiss chard and sauté until chard starts to wilt, about 1 minute.

3.   Add onion and garlic and 1/8-teaspoon salt and a little pepper.

4.   Cook until no liquid remains in the pan, about 2-3 minutes.

5.   Butter a Flameware baking dish.

6.   Layer 1/3rd of the potatoes in the dish and top with 1/8th teaspoon salt and pepper.

7.   Add a 3rd of the feta and a 1/4-of the Canadian bacon.

8.   Spread the Swiss chard in a single layer.

9.   Repeat layers until all the ingredients are used up completely.

10.                Pour the broth over all the ingredients.

11.                In a pre-heated oven, cover the casserole dish with aluminum foil and bake for 15 minutes.

12.                Remove foil and bake an additional 30 -35 minutes or until potatoes are tender and the top is golden brown.

 

          ENJOY DAN:                 BON-APPETITE!!

 

Sunday, October 14, 2012

PORK-MIRIN- SAKE AND APPLES WOW!! ENJOY DAN:


PORK TENDERLOIN WITH MIRIN AND CHUTNEY  by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

1/2- cup mirin

2 cloves garlic, minced

1 thumb-size fresh ginger

1/4-cup soy sauce

1/4-cup sake

3 tablespoons olive oil

1-1/2-pounds pork tenderloin halved lengthwise and pounded evenly flat

2 apples, peeled, corded and sliced

1 onion, diced

1 (8 Oz) jar Major Grey Mango Chutney

 

DIRECTIONS:

 

1.   In a zip-lock bag add the mirin, garlic, ginger, soy sauce, oil and sake

2.   Add the pork and refrigerate for 4 hour or overnight.

3.   Remove pork from the marinate, and reserve marinate.

4.   In a skillet over medium-high heat, add oil and when sizzling.

5.   Add tenderloin and brown on all sides, about 4-5 minutes on each side.

6.   Remove and set aside to rest.

7.   In the same skillet add the apples and onion and sauté for 5 minutes.

8.   Remove from pan and stir in the chutney.

9.   To serve, thinly slice the pork and top each serving with apple chutney.

                     ENJOY DAN:                           BON-APPETITE!!

 

 

 

LORI WORKS IN THE SOUP KITCHEN AND MAKES A GREAT PESTO ENJOY DAN:


BAKED SQUASH WITH LORI KATZAKLIN PESTO by CHEF DAN:

Serves 4

(Cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

INGREDIENTS:

2 cup yellow summer squash, or butternut acorn, slice into 1/4-inch slices

2 cups zucchini, cut into 1/4-inch slices

1 cup tomatoes cut into 1/4-inch slices

1/2-cup freshly grated Parmesan

1/4-cup LORI’s prepared basil pesto

Kosher salt and freshly ground black pepper to taste

2 tablespoons butter, softened

 

DIRECTIONS:          (PRE-HEAT OVEN TO 375 DEGREES)

 

1.   With the softened butter coat the Flameware baking dish.

2.   Layer the tomatoes, zucchini and squash in the casserole dish.

3.   Slightly overlapping and brushing with LORI’s pesto and parmesan cheese in between layers.

4.   Sprinkle with salt and pepper.

5.   Top with any reaming Parmesan cheese.

6.   Bake for 45 minutes or until bubbly.

 

ENJOY DAN:                      BON-APPETITE!!

Saturday, October 13, 2012

KALE IS IN SEASON SO KALE SLAW ENJOY DAN:


KALE SLAW WITH APPLES by CHEF DAN:

Serves 4

 

INGREDIENTS:

3 tablespoon lemon juice

2 tablespoon mayonnaise

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon sea salt and freshly ground black pepper

3 tablespoon olive oil

1/2-cup finely grated Parmesan cheese

2 apples, chopped, peeled and cored

1 hard- boiled egg, peeled and sliced

1/4-cup peanuts

14 ounces curly kale, or other kale, center stalks removed, thinly sliced, crossways

 

DIRECTIONS:

1.   Combine the first 5 ingredients in a blender, puree until smooth.

2.   With blender running, slowly add olive oil, a little at a time to make a creamy dressing.

3.   Transfer dressing to a bowl and stir in the Parmesan cheese.

4.   Add kale to a bowl with the dressing, along with chopped apple, sliced egg and peanuts.

5.   Toss to combine.

 

              ENJOY DAN:                    BON-APPETITE!!

CHEESE MAKES THIS DISH GREAT ENJOY DAN:


                            CHICKEN PARMIGIANA by CHEF DAN:

 

(Parmigiana is cow’s milk that is heavily influenced by the diet of the animal, and it’s known that the monks cultivated clover and Lucerne which gave flavor to the cheese)

You can substitute aged hard Parmesan cheese.

 

(Cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

Serves 4

 

INGREDIENTS:

8 chicken cutlets (about 1-1/2-pounds) of boneless, skinless, chicken breast, halved horizontally

Sea salt and freshly ground black pepper to taste

1/4-cup of all-purpose flour

2 eggs beaten

2 tablespoon milk

2/3-cup Panko bread crumbs

1/4-cup grated Parmesan cheese

1/2-teaspoon EACH dried oregano, smoked paprika, and Italian seasoning

3 tablespoon olive oil

1 (24 Oz) jar of marinara sauce

1 pound fresh mozzarella cheese, sliced

 

DIRECTIONS:        PRE-HEAT OVEN TO 400 DEGREES)

1.    Place the flour and milk and egg in separate shallow bowls.

2.    In the third bowl combine the Panko, Parmesan cheese, and the spices.

3.    Coat the chicken with the flour, and then dip into the egg-milk mixture.

4.    Then coat with the bread crumbs and spices, pressing to help adhere.

5.    In a skillet over medium-high heat, add oil heat until the oil sizzles.

6.    Season chicken and put the chicken in and sauté until golden brown, 2 minutes on each side.

7.    In a flameware casserole dish pour in the marinara sauce.

8.    Top with the chicken and fresh mozzarella.

9.    Bake for 20-25 minutes or until bubbling and golden brown.

    

              ENJOY DAN:                             BON-APPETITE!!

 

 

Friday, October 12, 2012

WE HAVE OUR OWN FIG TREE SO WE NEED A RECIPE ENJOY DAN:


PORK TENDERLOIN WITH FRESH FIGS AND FIG VINEGAR MARINATE by CHEF DAN:

       (Cooked in a FLAMEWARE casserole dish from Robbie@CookonClay.Com) 

                                                                                                                   

Serves 4

 

MARINATE:

1 (1-pound) pork tenderloin, trimmed

1/3- cup fig vincotto vinegar

1/4- cup soy sauce

3 tablespoons olive oil

2 garlic cloves, minced

Salt and pepper to taste

 

DIRECTIONS:

1.     Combine all ingredients and marinate for 24 hours.

 

INGREDIENTS:      (PRE-HEAT OVEN TO 400 DEGREES)

2 tablespoon olive oil

1 onion, chopped

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried thyme about 16 fresh figs, cut into wedges

 

DIRECTIONS:

1.     Remove tenderloins from the marinate, reserve marinate.

2.     In a skillet over medium-high heat, add oil and when seizing.

3.     Add tenderloin and brown an all sides.

4.     Remove and place in a Flameware casserole dish.

5.     In the same skillet add onion and sauté for 4-5 minutes.

6.     Add reserved marinate, 3/4-of the figs, sage, and thyme.

7.     Sauté for 2 minutes and add to casserole dish with the meat.

8.     Bake, uncovered for 30-40 minutes or until internal temperature reaches 135 degrees.

9.     To serve, slice the tenderloin into medallions and top with the sauce and few fresh figs.

                                                     ENJOY DAN:                           BOJN-APPETITE!!

SQUASH AND APPLES WOW WHAT COULD BE BETTER ENJOY DAN:


BUTTERNUT SQUASH AND APPLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

 

INGREDIENTS:

1/2-cup butter

1 quart half and half

1-1/2 onions, chopped

4 butternut squash, (about 20 cups) seeds removed, peeled and cubed

6 cups of apples (squash and apples should be a 3-1 ratio) peeled cored and chopped

10 cups vegetables broth

2 teaspoons dried marjoram

Pinches of nutmeg, cinnamon, smoked paprika, cayenne, salt and pepper

 

3 loves of French bread, cubed

1/2 -cup melted butter

2 tablespoons garlic salt

 

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.    In a stockpot, sauté onions, in butter until tender about 5 minutes.

2.    Add squash, stock, marjoram, nutmeg, cinnamon, smoked paprika, cayenne, salt and pepper.

3.    Bring to a boil; cook 20-30 minutes, or until squash is tender.

4.    Reduce heat to simmer.

5.    Add half and half.

6.    With an immersion blender, puree the soup until smooth.

7.    Simmer for 15 minutes, do not boil.

8.    In bowl mix bread cubes with the butter and garlic salt.

9.    On a baking sheet spreads bread cubes and bake in a pre-heat oven for about 15 minutes or until browned

 

            ENJOY DAN:           BON-APPETITE!!

Thursday, October 11, 2012

THE LADIES AT THE SOUP KITCHEN ARE HAVING A CRISP ENJOY DAN:


CRISP WITH CLING PEACHES, CHERRY AND APPLE PIE FILLING

                                                                            By CHEF DAN:

Serves 10-12          (FOR THE LADIES AT THE SOUP KITCHEN)

 

FRUIT INGREDIENTS:

 

1 (29 Oz) can cling peaches

1 (21 Oz) can cherry pie filling

1 (21 Oz) can apple pie filling

1-1/2-cup brown sugar

1/4-cup all-purpose flour

1/4-cup blackberry flavored brandy

 

TOPPING:

1-1/2-cups all-purpose flour

3/4-cup white sugar

3/4-cup brown sugar

1/2-teaspoon sea salt

1 cup oatmeal

1/2-cup walnuts, chopped

2 sticks butter, diced

 

DIRECTIONS:                      (PRE-HEAT OVEN TO 375 DEGREES)

 

1.   In a bowl combine peaches and pie filling together with the flour, brown sugar and liqueur.

2.   Pour the mixture in to an oven proof baking dish.

3.   For the topping, combine flour, sugars, salt, oatmeal, walnuts and butter in the bowl of an electric mixture with the paddle attachment.

4.   Mix on low speed until the mixture is crumbly.

5.   Scatter evenly over the fruit mixture.

6.   Bake the crunch for 40-45 minutes, or until fruit is bubbling and the top is browned.

7.   Serve with dream whip,

                                ENJOY DAN:                   BON-APPETITE!!

Monday, October 8, 2012

SOUPS KITCHEN IS IN FOR A TREAT ENJOY DAN:


BAKED BEANS WITH MOLASSES AND SYRUP by CHEF DAN:

Serves 20-30

 

INGREDIENTS:

 

2 pounds pinto, or navy beans, soaked overnight

3 tablespoons butter

2 onions, chopped

2 tablespoon dry mustard

1 cup barbeque sauce

1 cup brown sugar

1/2-cup syrup

1/2-molasses

1 tablespoon liquid smoke

4 cups hot water

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PE-HEAT OVEN TO 350 DEGREES)

 

1.   In a skillet, melt butter, add onion to skillet.

2.   Cook over medium-heat for about 10 minutes.

3.   Remove from heat, place in baking dish.

4.   In a baking dish, combine all ingredients in baking dish.

5.   Cover and bake until thick and bubbly, about 2-hours.

 

      ENJOY DAN:           BON-APPETITE!!