VEGAN- KALE- SPANICH BLACK BEAN SOUP ENJOY DAN:

         HOOPER’S ANTIOXIDANT VEGAN SOUP by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 tablespoon olive oil

2 onions, diced

2 sweet potatoes, peeled and diced

2 (15 Oz) cans black beans, drained

1/2-teaspoon oregano

1 (64 Oz) can low sodium vegetarian broth (or chicken broth not vegan)

2-1/2-teaspoon sea salt

1 teaspoon cumin

1 teaspoon pepper

16 cups fresh baby spinach

8 cups fresh kale, chopped

2 cups edamame (Japanese soybeans)

 

DIRECTIONS

1.   Heat oil in large pot over medium-heat.

2.   Sauté onions for 5 minutes.

3.   Stir in remaining ingredients, and bring to a boil.

4.   Reduce heat; cover and simmer until the sweet potatoes are tender, about 15-20 minutes.

5.   Garnish with red pepper flakes and (Parmesan cheese not vegan)

 

ENJOY DAN                    BON-APPETITE!!

SAUSAGE, SWEET POTATOES, BEANS, AND KALE ENJOY DAN:

SWEET POTATOES, SAUSAGE, NAVY BEANS AND KALE SOUP   by CHEF DAN:

Serves 40

 

INGREDIENTS:

6 Tablespoons olive oil

6 onions cut into quarters

12 spring’s fresh rosemary

6 cloves garlic, crushed
2 tablespoon cumin

4 cups navy beans, dried

4 cup pasta

5 pounds chorizo bulk sausage

6 sweet potatoes, peeled and cut into 1/2-inch cubes

6 bunches kale (pre-washed torn

40 cups chicken broth 1 tablespoon crushed red pepper

Salt and fresh pepper to taste

 

DIRECTIONS:

1.   Soak beans over night.

2.   In a stock-pot add beans and enough water to cover by 2-inches.

3.   Bring to a boil and simmer for 2 hours, drain and set aside.

4.   In a stock-pot over medium-high heat.

5.   Add onion and sauté for 5 minutes.

6.   Add garlic and little salt and pepper, and sauté 1 minute.

7.   Add sausage to the pot.

8.   Cook 6 minutes, cook until brown, stir to crumbled.

9.   Add broth, sweet potatoes, pasta, bring to a boil and reduce heat and simmer for 20 minutes.

10.                Gradually add kale; cook 10 minutes longer or until tender.

11.                Add cooked beans and cook 10 minutes longer.

12.                Season with red pepper flakes and salt and pepper.

 

ENJOY DAN:                        BON-APPETITE!!

 

YELOW TROUT FRIED WOW!! ENJOY DAN:

                    PAN FRIED YELLOW TROUT by CHEF DAN:

Serves 3-4

 

INGREDIENTS:

2-cup kale, cleaned and chopped

1-shallot, thinly sliced

1-teaspoon fresh lemon juice, plus lemons for serving

1/4-cup olive oil, divided

1- (1 pound) fresh tout, cleaned and gills removed

1-cup cornmeal

1/2-cup all-purpose flour

2 tablespoon butter

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:

1.   In a bowl toss kale, with shallots, lemon juice and 1 teaspoon olive oil.

2.   In a bowl mix cornmeal, flour and season with salt and pepper.

3.   Stuff the cavity with kale mixture and close with skewers.

4.   Dredge the trout through the cornmeal mixture.

5.   In a cat iron skillet, heat remaining oil.

6.   Add trout and cook over moderate heat, turning once, until skin is crisp.

7.    Cook for about 4 minutes each side.

8.   Transfer trout to a plate, and wipe out skillet.

9.   Melt the butter in the skillet.

10.                Add trout; turn to coat.

11.                Remove from the heat and let stand in the pan for 5 minutes.

12.                Transfer to plates and serve with lemon wedges.

 

ENJOY DAN:                                     BON-APPETITE!!

MY NEPHEW RETIRED SO A JALENPO-MARGARITA ENJOY DAN:

RETIRED BILLICKS RED CHILE RITA MARGARITA by CHEF DAN:

 

INGREDIENTS:

1 red bell pepper

1 red jalapeno pepper

1 Thai pepper

2 tablespoons light Agave Nectar

 

Remove seeds, tops and membranes from fresh chilies.

Place all ingredients in a blender and pulse until pureed.

Place in a container.

 

3 tablespoons chili infused tequila

2 tablespoon lime juice

2 tablespoon orange juice

1/2-cup triple sec

2 tablespoons light Agave Nectar

1 teaspoon red chili puree

1 scoop of ice

 

In a cocktail shaker combine red chili puree and all other ingredients.

Add ice and give the shaker a good shake.

Pour into a margarita glass rimmed with celery salt.

 

ENJOY DAN:               BON-APPETITE!!

 

 

 

JALAPENOS THAT ARE PICKLED ENJOY DAN:

      JALAPENOS IN ESCABECHE FOR THE JALAPENOS LOVERS by CHEF DAN:

Makes 6 pints    (4 weeks pickling time) (2013 Christmas gift)

                          (6 sterilized pint-size jars)

                          (store in a cool dark place for 1 year)             

 

INGREDIENTS:

2 pounds fresh whole green jalapenos

6 tablespoons olive oil

2-3 white onions, thinly sliced

4 carrots, peeled and thickly sliced

1 head garlic, cloves separated but not peeled

24- Whole peppercorns

1-1/2-teaspoons salt, divided

1-1/2-teaspoons cumin seeds

6 fresh spring’s thyme

6 fresh spring’s oregano

4 cups distilled vinegar

2 tablespoons sugar

 

DIRECTIONS:

1.   Poke several holed in the skin of the jalapenos with a paring knife.

2.   Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

3.   Add half the chilies, cover and cook, stirring occasionally, until the skins are blistered about 5-8 minutes.

4.   Remove with slotted spoon

5.   Add 2 more tablespoons oil, repeat until all the chilies are blackened.

6.   Remove to a bowl.

7.   Add remaining oil and add onions, carrots , and sauté for 7-8 minutes, turning them over occasionally.

8.   Dividing evenly, pack the jalapenos, carrots, onion into 6 pint jars, leaving ½-inch space between vegetables and the top of the jar.

9.   Add I garlic clove, 4 peppercorns 1/2-teaspoon salt and 1/2-teaspoon cumin seeds to each jar.

10.                Bring vinegar, salt, herbs, and sugar; bring to a boil in a large sauce-pan.

11.                Carefully pour over the vegetables, put on the lids.

12.                Process the jars in a boiling-water bath that is 1-inch above the jars and boil for 5 minutes.

13.                Remove and when the lids POP you know they are sealed.

 

ENJOY DAN:           BON-APPETITE!!                   

 

 

SALMON WITH A LITTLE SPICE IN YOUR MOUTH ENJOY DAN::

ORANGE MARMALADE ETHIOPIAN BERBERE SPICE GLAZE SALMON

                                                                                            By CHEF DAN:

Serves 4

 

2 tablespoons Berbere spice (recipe to follow)

1/2-teaspoon kosher salt

1-1/2 pounds center-cut wild salmon, skinned

3 tablespoons orange-marmalade

 

DIRECTIONS:

1.   Pre-heat grill to medium-high.

2.   Combine berbere spice with salt in a bowl.

3.   Rub onto both sides of the salmon.

4.   Place marmalade in a sauce-pan, heat over medium-heat until melted.

5.   Oil the grill rack.

6.   Grill salmon 4 minutes.

7.   Turnover and with a  brush, coat the top side with the jam.

8.   Close the grill and cook 3-4 minutes.

9.   Serve with jasmine rice.

 

BERBERE ETHIOPIAN SPICE MIX:     (MAKES 1 CUP)

2 Tablespoons cayenne power, 2 tablespoons green chili powder, 1 tablespoon sweet paprika, 1 teaspoon ground coriander, 1/2-teaspoon ground cumin, 1/2-teaspoon ground ginger, 3/8-teaspoon cardamom, 3/8-teaspoon ground fenugreek, 1/4-teaspoon ground nutmeg, 1/4-teaspoon ground allspice, 1/8-teaspoon ground cloves, 2 teaspoons salt, 1/2-teaspoon ground black pepper, 1/2-teaspoon ground cinnamon

 

1.   Combine and whisk together all ingredients.

2.   Store in air tight container.

 

ENJOY DAN:       BON-APPETITE!!

VEGAN CHOCLATE PEPPERMINT PIE ENJOY DAN:

               VEGAN CHOCOLATE PEPERMINT PIE by CHEF DAN:

Serves 8-10

 

INGREDIENTS FOR THE CRUST:

4 cups vegan extra mint chocolate cookies

1/4-cup vegetable oil

2 tablespoon granulated sugar

 

FOR THE FILLING:

1 pound bittersweet chocolate

1 (19 Oz) package silken tofu

1/4-cup coconut milk

2 tablespoon cocoa

1 teaspoon peppermint extract

Peppermint candy for garnish

 

DIRECTIONS:

1.   Place the cookies in a food processor and pulse until fine.

2.   With the machine running, drizzle in the oil over the crumbs until evenly coated.

3.   Press crumbs mixture evenly on the bottom and up the sides of a 9-inch Pyrex pie plate and bake for 8 minutes.

4.   Melt the chocolate, coconut milk and cocoa, in a bowl over a double boiler.

5.   Place the melted chocolate mixture, tofu, and peppermint extract in a blender and blend until smooth.

6.   Pour into the prepared crust.

7.   Refrigerate overnight.

8.   Garnish with pieces of peppermint candy

 

ENJOY DAN:                               BLESSING ALWAYS!!

                     TOFU NOODLE BOWL by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (8 Oz) package udon noodles

1 tablespoon olive oil

1 (16 Oz) firm tofu, patted dry, cubed

8 ounces baby portabella mushrooms, finely chopped

1 cucumber, julienned

1-cup carrots, julienned

1 onion, finely chopped

4 garlic cloves, finely chopped

1 thumb size fresh ginger, shredded

4 cups vegetables broth

1/2-cup mirin

3 tablespoon soy sauce

1/4-cup sweet chili sauce

1 cup frozen peas

4 scallions, thinly sliced diagonally, divided

5 cups Napa cabbage, sliced

1 package of beans sprouts

 

 

DIRECTIONS:

1.   Cook noodles according to package directions, drain and set aside.

2.   In a 8 quart stock-pot, heat oil over medium-high heat.

3.   Add mushrooms, cucumber, carrots, onion, garlic, and fresh ginger.

4.   Sauté for 10 minutes.

5.   Add mirin and cook 1 minute longer, stirring to loosen bits from pan.

6.   Add broth, soy sauce, sweet chili sauce.

7.   Reduce heat and simmer for 45 minutes.

8.   Add noodles, tofu, peas, 1/2-the scallions, cook 3 minutes.

9.   Add cabbage and bean sprouts and cook 2 more minutes.

10.                Garnish with remaining scallions:

11.                Serve in bowls:

 

ENJOY DAN:      BON-APPETITE!!

 

EGGPLANT WITH TWO CHEESES ENJOY DAN:

ROASTED EGGPLANT PARMESAN WITH FETA by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 eggplant

4 tablespoon olive oil

2 tablespoon lemon juice

1/3-cup marinara sauce

1 plum tomato, sliced

1/2-cup Panko crumbs

1/2-cup parmesan cheese

1/2-shredded mozzarella cheese

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:      (PRE-HEAT OVEN TO 355 DEGREES)

1.    Trim the ends from the eggplant. With a vegetables peeler, partially remove the skin in alternating wide strips leaving the eggplant with a strip of wide strips.

2.   Cut the eggplant into 3/4-inch rounds.

3.   Place the eggplant in rows on a baking sheet.

4.   Generously brush both sides with olive oil and lemon juice.

5.   Roast 10-12 minutes or until the bottoms are lightly browned.

6.   Remove from oven n and turn over and bake another 10 minutes.

7.   Remove from oven and spread some marinara sauce over eggplants.

8.   Place sliced tomatoes over sauce and sprinkle some Panko and Parmesan cheese.

9.   Drizzle with a little oil and crumbled feta, season with salt and pepper.

10.                Bake in pre-heated oven.

11.                Bake for 45 minutes or until cheese is melted and brown.

 

ENJOY DAN:                              HALLELUJAH!!

 

 

CHIPOTLE DRESSING WITH CHOPPED SALAD ENJOY DAN:

CHOPPED SALAD WITH CHIPOTLE HONEY DRESSING by   CHEF DAN:

Serve 4   (grilled chicken could be added if you not a vegetarian)

 

INGREDIENTS FOR THE CHIPOTLE HONEY DRESSING:

1/2-cup red wine vinegar

1/3-cup honey

2 tablespoons lime juice

2 teaspoon Dijon mustard

1-1/2-teaspoon ground chipotle powder mixture (recipe to follow)

1/2-teaspoon (EACH) salt, green chili powder, black pepper, Smokey paprika

1/4-teaspoon (EACH) garlic powder, onion powder, cumin, dried oregano, smoked paprika

1/4-cup olive oil

 

FOR THE SALAD: 

2 heads romaine lettuce, chopped

1 red pepper, cored and chopped

1 tomato, finely chopped

1 onion, thinly sliced

1 cup frozen peas

1 (15 Oz) can black beans, drained

2 avocados, pitted, peeled and diced

1/2-cup cooked quinoa

Handful of cilantro, chopped

 

DIRECTIONS:

1.   Whisk all the dressing ingredients together in a bowl.

2.   Slowly pour the olive oil into the mixture while whisking vigorously.

3.   Chill dressing for at least 1 hour.

4.   Assemble the salad in a large bowl and serve onto plates.

5.   Drizzle the dressing over each salad plate.

RECIPE FOR CHIPOTLE MIXTURE:

1.   1/4-cup chipotle powder

2.   1/4-cup turmeric

3.   1/4-cup cayenne

In a bowl mix together the spices.

 

 

ENJOY DAN:               BON-APPETITE!!