Monday, December 30, 2013

SKILLET CHOCOLATE CHIP COOKIES WOW!!!! ENJOY DAN:


SKILLET CHOCOLATE CHIP COOKIES FOR THE LADIES IN THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

Serves 10

 

INGREDIENTS:

6 tablespoons butter, room temperature

1/3- cup brown sugar

1/2- cup white sugar

1/2-smooth peanut butter

1 egg

2 teaspoon vanilla extract

1 cup all-purpose flour

1/2-teaspoon baking soda

1/2- teaspoons sea salt

1 cup semisweet chocolate chips

 

DIRECTIONS:       (pre-heat oven to 350 degrees)

1.   In a bowl stir together flour, baking soda and salt.

2.   Set aside.

3.   In another bowl, whisk together the butter, peanut butter and sugars until smooth.

4.   Stir in the vanilla extract.

5.   Add egg and mix until combined.

6.   Stir in dry ingredients.

7.   Form dough.

8.   Press dough into a 12-inch cast-iron skillet.

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

10.                Let cool 5 minutes.

 
ENJOY DAN:                   BON-APPETITE

SOUP KITCHEN GOOD LUCK BLACK EYED PEAS ENJOY DAN:


BLACK-EYED PEA SOUP WITH PORK FOR GOOD LUCK IN THE NEW YEAR

PIGS CAN NOT GO BACKWARDS ONLY FORWARD                       by CHEF DAN:

Feeds 30-40

 

INGREDIENTS:

8 cups black-eyed peas

5 cups cooked pork loin

3 tablespoon butter

4 onions, diced

22 cup chicken broth

2 tablespoons Worcestershire sauce

6 garlic cloves, minced

1 (50 Oz) can diced tomatoes

1/4-cup molasses

1 tablespoon EACH black pepper, oregano, ground mustard, and cumin

2 tablespoons chili powder

2 tablespoons Italian seasoning

 

DIRECTIONS:

1.   Soak the peas overnight.

2.   Next day drain and rinse.

3.   In a stock-pot add beans and cover with water.

4.   Bring to a boil and simmer 2-3 hours.

 

PORK LOIN: (pre-heat oven to 350 degrees)

 

6 garlic cloves, crushed

1.   Salt and pepper to taste

2.   1/4-cup dried rosemary

3.   1/4-olive oil

4.   Make garlic, olive oil, salt and pepper into a paste.

5. Make slits in the meat and rub with mixture.

6. Bake in pre-heated oven for 1 hour or until internal temp is 145.

7. When cool dice the pork loin.

8. In a skillet over medium-high heat add butter and sauté the onions for 5 minutes, add garlic and cook 1 minute.

9. Add to the stock-pot of peas, along with stock, cubed meat and all spices.

10. Bring to a boil and then simmer for 1 hour.

 

ENJOY DAN:           BON-APPETITE!!

 

 

SWEET POTATO AND APPLE SOUP ENJOY DAN:


              SWEET POTATO AND APPLE SOUP by CHEF DAN:

Serves 8-10

 

INGREDIENTS:

1 tablespoon butter

1 onion, diced

2 shallots, diced

2 sweet potatoes, diced

2 carrots cut into cubes

2 apples, peeled, cored and diced\

4 cups, vegetarian or chicken stock

1 tablespoon ground cumin

Garnish with sour cream and fresh thyme

 

DIRECTIONS:

1.   Melt butter in a stockpot over medium heat.

2.   When bubbly add onion and shallots and sauté for 5 minutes.

3.   Reduce heat; add the sweet potatoes, carrots, apples, and cumin.

4.   Sauté for about 8 minutes.

5.   Add stock and simmer for about 25-30 minutes.

6.   Let cool.

7.   Transfer the soup to a blender.

8.   In batches blend until smooth.

9.   Add more stock or water if the soup is too thick.

10.                Top with a dollop of sour cream and fresh thyme.

 

ENJOY DAN:                  BON-APPETITE!!

Saturday, December 28, 2013

SHOOTERS WITH VODKA WOW!!!!! ENJOY DAN:


       OYSTER SHOOTERS FOR RANDYS PARTY by CHEF DAN:

Makes 1 oyster shooter

 

INGREDIENTS:

1 oyster shot glass

1 shucked raw oyster

Dash of snappy tom

Drop or two of Tabasco sauce

1 jigger of vodka (pepper flavored vodka) FROZEN

Splash of lime juice over the top.

 

DIRECTIONS:

1.   Pour vodka in a shot glass and add ingredients with a splash lime juice on top.

2.   BOTTOMS UP.

 

 

ENJOY DAN:                            BON-APPETITE!!

 

Friday, December 27, 2013

SMOOTHIE WITH MANGO, PINEAPPLE, AND BLUEBERRIES ENJOY DAN:


              MANGO PINEAPPLE BLUEBERRY SMOOTHIE by CHEF DAN:

Serves 2

 

INGREDIENTS:

1-cup ice

1 cup orange juice

1 cup nonfat vanilla yogurt

1 mango, skin removed and cut into I-inch dice frozen

1 cup diced fresh pineapple

1/2- frozen banana, sliced

1/2-cup frozen blueberries

 

DIRECTIONS:

1.   Place all ingredients in a blender and blend until smooth.

2.   Pour into 2 glasses and enjoy.

 

ENJOY DAN:                           BON-APPETITE!!

 

ENJOY A MONGO DRINK DAN:


                        MANGO LASSI WITH MINT by CHEF DAN:

Serves 2

 

DIRECTIONS:

1 chopped mango, (peeled and stone removed)

1 cup low-fat plain yogurt

1-cup ice

1 cup low-fat milk

1-1/2-tablespoon honey

1/2-teaspoons vanilla

1/4-teaspoon ground cinnamon

1/teaspoons ground cardamom

Mint leaves for garnish

 

DIRECTIONS;

1.   In a blend, combine all ingredients except mint.

2.   Blend until smooth.

3.   Pour into 2 glassed and garnish with mint.

 

ENJOY DAN:      BON-APPETITE!!

Wednesday, December 25, 2013

MAGIC BULLET OVERNIGHT OATS ENJOY DAN:


OVERNIGHT OLD FASHION OATS AND FLAX SEEDS by CHEF DAN:

1 jar

 

DIRECTIONS:

1/4-cup oats

1/2-cup light soymilk

1/2- banana, sliced

1/2-teaspoon flax seeds

1/2-cup blueberries

4-5 drops light Agave Nectar

Pinch of cinnamon

 

TOPPINGS;

1 tablespoon chopped pecans, granola, ect.

 

DIRECTIONS:

 

1.   In a MAGIC BULLET or blender, combine all ingredients and blend until smooth.

2.   Cover and refrigerate overnight,

3.   Add your favorite crunchy toppings.

 

ENJOY DAN:     BON-APPETITE!!

OLD FASHION OATS WITH CRYSTALLIZED GINGER ENJOY DAN:


OVERNIGHT OATS WITH CRYSTALLIZED GINGER by CHEF DAN:

Serves 4

 

INGREDIENTS:

1-1/2-cups Old Fashioned Quaker Oats

1/4-cup brown sugar

1/4-cup mousses

Pinch of sea salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/8-teaspoon ground cloves

1/2-cup dried mangos

2 tablespoons crystallized ginger, finely chopped

Light soymilk for serving or plain fat free yogur

 

THE NIGHT BEFORE:

1.   In a saucepan, whisk the brown sugar, molasses, sea salt, spices and 6 cups of water.

2.   Bring water to boil over medium-heat.

3.   Stir in oats and return to boil.

4.   Reduce heat and simmer for 1 minute, stirring to prevent sticking.

5.   Remove from heat and let cool.

6.   When cool cover and refrigerate overnight.

 

NEXT DAY.

1.   Bring covered oatmeal to a boil over medium-heat.

2.   Uncover and cook, stirring often, until liquid is absorbed and oats are chewy.

3.   Remove from heat and stir in mangos and crystallized ginger.

4.   Cover and let sit for 5 minutes.

5.   Serve with soymilk or yogurt.

 

ENJOY DAN:                     BON-APPETITE!!

 

 

         

Monday, December 23, 2013

THAI QUINOA SALAD ENJOY DAN:


                             THAI QUINOA SALAD by CHEF DAN:

Serves 8-10

 

INGREDIENTS:

1-2/3-cup quinoa

3-1/3-cups water or chicken stock

2-cups 3 color deli Cole slaw (green cabbage, carrots, red cabbage)

3 carrots, shredded

1 (12 Oz) package edamame

1 English cucumber, seeded and diced

8-10 scallions, sliced on the bias

1/2-cup dry roasted peanuts

1/2-cup cilantro, chopped

1/2-cup cashews

 

DRESSING:

1/2-cup peanut butter

1 thumb-size fresh ginger, grated

1/4-cup soy sauce

3 tablespoon tamarind concentrate

2 tablespoons light agave nectar

2 tablespoons rice wine vinegar

3 cloves garlic, minced

2 teaspoon sesame oil

2 teaspoons olive oil

1/4- cup lime juice

 

 

DIRECTIONS:

1.   Prepare quinoa according to package directions.

2.   Remove from heat and fluff quinoa with a fork.

3.   Place in a large bowl and set aside to cool.

4.   In a bowl mix together dressing and set aside.

5.   Add all the vegetables to the quinoa and mix gently.

6.   Pour dressing over and stir to combine.

 

ENJOY DAN:                        BON-APPETITE!!

 

 

Thursday, December 5, 2013

BUTTERNUT SQUASH WITH APPLES AND FRESH CRANBERRIWES ENJOY DAN:


BUTTERNUT SQUASH WITH APPLES AND CRANBERRIES by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 tablespoons butter

1-1/2- butternut squash, peeled, seeded and cut into 1/2-inch cubes

3 large Granny Smith apples, cored and cut into 1/2-inch cubes

1/2-cup fresh or frozen cranberries

1/4-cup maple syrup

1 tablespoon all-purpose flour

1/2-teaspoon cinnamon

1/4-teaspoon nutmeg

1 tablespoon balsamic vinegar

1/4-toasted pine nuts.

 

DIRECTIONS:                   (PRE-HEAT OVEN TO 375 DEGREES)

1.   Place butter in a baking dish.

2.   Heat in oven for 5-7 minutes.

3.   Stir flour, cinnamon and nutmeg into melted butter.

4.   Add squash; toss to coat.

5.   Cover with foil, and bake 20 minutes.

6.   In a large bowl combine apples, syrup and vinegar.

7.   Pour apple mixture over squash.

8.   Cover and bake 10 minutes more.

9.   Stir.

10.                Cover and bake 10 minutes longer.

11.                Stir before serving.

12.                Top with toasted pine nuts.

 

ENJOY DAN:                 BON-APPETITE!!

POLENTA WITH BERRY COMPOTE ENJOY DAN:


         BREAKFAST POLENTA WITH BERRY COMPOTE by CHEF DAN:

Serves 4

 

COMPOTE:

1 tablespoon butter

1-tablespoon blue agave syrup

1 tablespoon lemon juice

Pinch of cinnamon and allspice

1-1/2-cups frozen blueberries and raspberries

 

POLENTA:

3 cups almond milk

1 cup yellow polenta

2 teaspoons blue agave syrup

1/2-teaspoon salt

1 tablespoon coarsely chopped pecans

 

PREPARATION:

1.   To prepare compote, melt butter in a saucepan over medium-heat.

2.   Add blue agave syrup, juice, cinnamon, allspice, and berries.

3.   Bring to a boil and reduce heat and simmer for 5 minutes.

4.   Keep warm,

 

TO PREPARE POLENTA:

1.   Bring milk to a boil in a sauce pan.

2.   Slowly drizzle polenta into the milk, stirring constantly with a whisk.

3.   Stir in agave syrup, and salt.

4.   Cook 5 minutes or until thick, stirring constantly.

5.   Serve with compote, and top with pecans.

 

ENJOY DAN:            BON-APPETITE!!

Wednesday, December 4, 2013


PARMESAN ROSEMARY SWEET POTATOE FRIES by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 pounds sweet potatoes, peeled, halved lengthwise and cut into thin wedges

1/4-grape-seed oil

2 tablespoons fresh rosemary chopped

1 tablespoon lemon pepper

2/3-cup bread crumbs

1/4-cup Parmesan cheese

 

DIRECTIONS:   (PRE-HEAT THE OVEN TO 425 DEGREES)

1.   Line 2 baking sheets with aluminum foil.

2.   Spray with Pam; set aside.

3.   Combine sweet potatoes with olive oil in a bowl and toss to coat.

4.   Combine bread crumbs Parmesan cheese rosemary and lemon pepper in a zip-lock bag.

5.   Add potatoes and close bag.

6.   Shake potatoes, until well coated.

7.   Arrange potatoes in a single layer on prepared baking sheet.

8.   Bake 20 minutes.

9.   Rotate pan and bake an additional 15 minutes or until potatoes are golden brown and crisp.

 

ENJOY DAN:     BON-APPETITE!!