Friday, January 31, 2014

VEGETARIAN QUINOA MEAT LOAF WITH PACE PICANTESAUCE ENJOY DAN:

           VEGETARIAN QUINOA MEAT LOAF by CHEF DAN:
Serves 8-10

INGREDIENTS:

1-cup quinoa
2-cups water
2 cups lentils
3 cups water
3/4-cup rolled oats
1 (15 Oz) can garbanzo beans, rinsed and drained
1/2-cup tomato sauce
1/4-cup ground flax seeds
4 tablespoons wheat germ
1- Tablespoon olive oil
6 baby portabella mushrooms, thinly sliced
1 onion, finely chopped
4 cloves garlic, minced
1/2-tablespoon EACH turmeric, cumin, coriander, and smoked paprika
1/4- lemon juice
1 cup Pace picante sauce
2-large handfuls of washed spinach, chopped
Top with 1/4-cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons Dijon mustard.

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   Grease a loaf pan  with a splash of olive oil
2.   In a sauce-pan bring 2 cups of salted water to a boil.
3.   Add quinoa, reduce heat, cover and simmer for 15-17 minutes.
4.   Bring 3 cups salted water to a boil, add lentils.
5.   Reduce heat , cover and simmer for 30 minutes
6.   In a skillet add oil over medium-heat; add mushrooms, onion, garlic and sauté for 5 minutes.
7.   Put oats and beans in a blender and pulse until smooth.
8.   Once quinoa, lentil, and oat mixture in a large bowl.
9.   Add sauté mushrooms, onion, and garlic.
10.                Add tomato sauce, picante sauce lemon juice, flax seed, wheat germ, and all spices.
11.                Mix with your hand adding more water, or tomato sauce or bread crumbs, and flax seeds as needed.
12.                Salt and pepper to taste.
13.                Place in prepared loaf pan and bake for 45-60 minutes.
14.                Mix all topping ingredients together and top the quinoa loaf.
15.                Bake an additional 5 minutes.


ENJOY DAN:                (BON-APPETITE!!
PORK TENDERLOIN WITH APPLE BRANDY GLAZE by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2- pound Pork tenderloin
3 onions, thinly sliced
2 cloves garlic, thinly sliced
1 apple, skin removed and medium shred
1/2-cup dried golden raisins
1-1/2-cup Strongbow hard cider, 5% alcohol
1/2-cup brandy
1/3-cup chicken stock
1 tablespoon fried thyme
1 tablespoon Herb de Provence
2-tablespoons butter
2 tablespoon olive oil
2 teaspoons Dijon mustard
1/2-teaspoon kosher salt
1/4-teaspoon ground white pepper

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)
1.   Season pork with salt and pepper.
2.   In a skillet, melt the butter and the olive oil, when sizzling.
3.   Add seasoned tenderloin and brown an all sides.
4.   Set tenderloin. Into an oven safe baking pan.
5.   Add onions and garlic and sweat over medium-heat for 5 minutes.
6.   Deglaze skillet with the brandy and allowing to cook 1-2 minutes.
7.   Add hard cider, raisins, thyme,  Herbs de Provence, Dijon, and stock.
8.   Bring to a boil, cover reduce heat; simmer for 15 minutes adding more stock if needed.
9.   Then add the shredded apple, simmer for another 5 minutes.
10.                Baste the tenderloin with 2 tablespoons of the sauce and bake for 8 minutes.
11.                Turn tenderloin over and baste, 2 more tablespoons of sauce and bake 10 minutes or until internal temperature is 140 degrees.
12.                In a sauce-pan add reaming sauce and heat until warmed through.
13.                Let rest 10 minutes.
14.                Slice tenderloin and serve with remaining sauce.
15.                Serve with polenta or mashed potatoes.

ENJOY DAN:        (BONAPPETITE!!)


PORK TENDERLOIN WITH APPLE BRANDY GLAZE ENJOY DAN:

PORK TENDERLOIN WITH APPLE BRANDY GLAZE by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2- pound Pork tenderloin
3 onions, thinly sliced
2 cloves garlic, thinly sliced
1 apple, skin removed and medium shred
1/2-cup dried golden raisins
1-1/2-cup Strongbow hard cider, 5% alcohol
1/2-cup brandy
1/3-cup chicken stock
1 tablespoon fried thyme
1 tablespoon Herb de Provence
2-tablespoons butter
2 tablespoon olive oil
2 teaspoons Dijon mustard
1/2-teaspoon kosher salt
1/4-teaspoon ground white pepper

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES)
1.   Season pork with salt and pepper.
2.   In a skillet, melt the butter and the olive oil, when sizzling.
3.   Add seasoned tenderloin and brown an all sides.
4.   Set tenderloin. Into an oven safe baking pan.
5.   Add onions and garlic and sweat over medium-heat for 5 minutes.
6.   Deglaze skillet with the brandy and allowing to cook 1-2 minutes.
7.   Add hard cider, raisins, thyme,  Herbs de Provence, Dijon, and stock.
8.   Bring to a boil, cover reduce heat; simmer for 15 minutes adding more stock if needed.
9.   Then add the shredded apple, simmer for another 5 minutes.
10.                Baste the tenderloin with 2 tablespoons of the sauce and bake for 8 minutes.
11.                Turn tenderloin over and baste, 2 more tablespoons of sauce and bake 10 minutes or until internal temperature is 140 degrees.
12.                In a sauce-pan add reaming sauce and heat until warmed through.
13.                Let rest 10 minutes.
14.                Slice tenderloin and serve with remaining sauce.
15.                Serve with polenta or mashed potatoes.

ENJOY DAN:        (BONAPPETITE!!)


QUINOA AVOCADO AND BLACK BEAN SALAD

QUINOA WITH AVOCADO AND BLACK BEANS by CHEF DAN:
Serves 4-6

QUINOA INGREDIENTS:
1 cup quinoa, rinsed
1-3/4-cup water
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon EACH garlic powder, coriander, cumin, and salt

DRESSING:
2 tablespoon lime juice
1 tablespoon olive oil
2 teaspoons agave nectar
2 teaspoons Sriacha Chili sauce

SALAD:
1 (14.5 Oz) can black beans
Handful of cherry tomatoes, quartered
1/2-marinated red onion (recipe to follow)
1 red bell pepper, chopped into chunks
1 avocado, chopped into chunks
10-baby portabella mushrooms, quartered
3 cups arugula
1/4- cup toasted pine-nuts.

DIRECTIONS:
1.   Marinated red onion.
2.   Bring 1/2-cup red wine vinegar to a boil.
3.   Remove from heat and add red onion and let rest 15 minutes.
4.   In a skillet combine quinoa, ingredients,
5.   Cover and bring to a boil; reduce heat and simmer for 30 minutes.
6.   Remove from heat and let rest 5 minutes.
7.   In a bowl whisk together the dressing ingredients.
8.   In a serving bowl combine quinoa mixture, black beans, cherry tomatoes, red onion, bell pepper, avocado, mushrooms and arugula.
9.   Toss with dressing and top with toasted pine-nuts.

ENJOY DAN:                                (BON-APPETITE!!)



Thursday, January 30, 2014

WHIDBEY ISLAND CHILI THE BEST EVER ENJOY DAN:

THE BEST WHIDBEY ISLAND CHILI YOU EVER TASTED by CHEF DAN:
Serve 10-12

INGREDIENTS:
1 tablespoon olive oil
4 onions, chopped
5 garlic cloves, minced
2 pounds beef sirloin, cut into 1” cubes
2 (14.5 Oz) cans diced tomatoes
2 (6 Oz) cans tomato paste
1 can dark beer
3 tablespoon instant coffee
2 cups beef broth
3 tablespoon molasses
2 tablespoons Sriracha chili sauce
1 tablespoon EACH cumin, cocoa, Herbs and de Provence,
2 teaspoon cayenne
1 teaspoon salt
4 (15 Oz) cans kidney beans
2 chili jalapenos peppers, chopped

DIRECTIONS:
1.   In a Stock-pot heat oil over medium-high heat and when sizzling.
2.   Add onion, garlic, and meat and sauté until meat is browned, 5 minutes.
3.   Add tomatoes, beer, coffee, tomatoes paste, and beef broth.
4.   Add spices cocoa, molasses, salt and herbs.
5.   Stir in 2 cans kidney beans and jalapenos peppers.
6.   Reduce heat and simmer for 1-1/2-hours.
7.   Add 2 reaming kidney beans and simmer for 30 minutes.
8.   Serve with noodles or sour cream.


ENJOY DAN:                 (BON-APPETITE!!)

BUDDHA'S DELIGHT THE REAL THING ENJOY DAN:

                           AUTHENTIC BUDDHA'S DELIGHT by CHEF DAN:
Black mushrooms; welcome spring, symbolizing opportunities.
Lily buds: symbolize wealth:
Fried tofu and bean curd sticks: symbolize blessing to the house:
Black moss: the Chinese word is homonym for health:
Bamboo shoots: symbolizing the wish that everybody would be well.
Snow peas: symbolize unity.
Serves 10-12
INGREDIENTS:
2 tablespoons sesame oil
1-cup dried black shitake mushrooms (about 15)
3/4-cup dried bean curd sticks
2-cups dried lily buds
1/4-cup dried black moss
2/3-cup black fungus or wood ear
1 (8 Oz) package firm tofu
1/2-cup vegetables oil plus 1 teaspoon
2 (15 Oz) can straw mushrooms, drained, liquid reserved
2 tablespoon brown sugar
1 (15 Oz) can baby corn
1 cup ginkgo nuts
1 (20 Oz) can bamboo shoots, halved in water,
1 (7 Oz) can bamboo shoots
1 heat Napa cabbage
1 pound baby bok choy, washed
1 thumb-size fresh ginger, flattened slightly
12 baby carrots
2 bell peppers, chopped
4 stalks of celery, thinly sluiced
1 cup snow peas
2/3-cup soy sauce
1/2-cup sherry
PREPARATION:
1.   Rinse, then soak dried ingredients in warm water, soak for 1 hour.
2.   Soak bean curd sticks overnight, then cut curd sticks and lily buds into 2-inch sections, removing hard stems from wood ears, and slice thinly.
3.   Remove stems from black mushrooms (reserve for stock); half the caps.
4.   Cut the thin strips of bamboo shoots into 2-inch lengths.
5.   Cut soaked bean threads into 3” pieces.
6.   Wash and blanch bean sprouts, celery, bell peppers, turnip and cabbage into 2”long pencil-size pieces, half baby corn on the bias.
7.   Slice tofu the same size as the vegetables, and stir-fry until nicely browned.
8.    Liquid mixture blend sugar, soy, sherry and 2 tablespoons water.
9.   Heat wok until medium-hot add sesame oil and when sizzling
10.                Add all dry ingredients except rice noodles.
11.                Turn heat to high, and stir-fry 1 minute.
12.                Add fresh and canned ingredients and stir-fry 2 more minutes.
13.                Add liquid mixture, mixing with juices in the wok, add noodles; reduce heat cover and cook 5 minutes.
                                      ENJOY DAN:                     (BON-APPETITE!!




HAPPY CHINESE NEW YEAR WITH BUDDHA'S DELIGHT ENJOY DAN:

CHINESE NEW YEAR VEGETARIAN BUDDHA'S DELIGHT by CHEF DAN:
Serves 4

INGREDIENTS:
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1/3-cup sweet chili sauce
1 tablespoon sesame oil
 2 tablespoon mirin
2 tablespoon tamarind
1 tablespoon rice vinegar
1 (14 Oz) package firm tofu, drained and cut into 1-inch cubes
1/8-teaspoon Sriracha chili sauce
2 tablespoons grape-seed oil
1 (8 Oz) can sliced water chestnuts
4 cups broccoli florets
1 cup carrots cut on the bias, 1/4-inch thick
1 cup shredded Napa cabbage
1 cup scallions, sliced
1 thumb-size fresh ginger, grated
3 garlic cloves, finely chopped
2 cups fresh soybean sprouts
1/2-cup vegetable broth
1 tablespoon arrowroot powder
1 (12 Oz) package bean thread noodles

DIRECTIONS:
1.   Bring 4 cups of water to a boil.
2.   Place noodles in a bowl and pour boiling over, let rest 10 minutes.
3.   Combine first 9 ingredients together and marinate for 2 hours.
4.   Drain in colander over a bowl, reserving the marinate.
5.   In wok over medium-high heat add grape-seed oil when sizzling.
6.   Add tofu mixture and stir-fry for 5 minutes.
7.   Remove and set aside.
8.   Add water chestnuts, broccoli, carrots, and Napa and stir-fry 5 minutes.
9.   Add scallions, ginger, and garlic and stir-fry 2 minutes.
10.                 Return tofu mixture back to the wok.
11.                Add vegetable stock with arrowroot powder and reserved marinate.
12.                Stir until sauce thickens.
13.                Add soften noodles, bean sprouts and stir to combine.
ENJOY DAN:                              (BON-APPETITE!!)




Wednesday, January 29, 2014

VEGETARIAN QUINOA WITH A GREAT TOPPING ENJOY DAN:

           VEGETARIAN QUINOA MEAT LOAF by CHEF DAN:
Serves 8-10

INGREDIENTS:

1-cup quinoa
2-cups water
2 cups lentils
3 cups water
3/4-cup rolled oats
1 (15 Oz) can garbanzo beans, rinsed and drained
1/2-cup tomato sauce
1/4-cup ground flax seeds
4 tablespoons wheat germ
1- Tablespoon olive oil
6 baby portabella mushrooms, thinly sliced
1 onion, finely chopped
4 cloves garlic, minced
1/2-tablespoon EACH turmeric, cumin, coriander, and smoked paprika
1/4- lemon juice
2-large handfuls of washed spinach, chopped
Top with 1/4-cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons Dijon mustard.

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   Grease a loaf pan  with a splash of olive oil
2.   In a sauce-pan bring 2 cups of salted water to a boil.
3.   Add quinoa, reduce heat, cover and simmer for 15-17 minutes.
4.   Bring 3 cups salted water to a boil, add lentils.
5.   Reduce heat , cover and simmer for 30 minutes
6.   In a skillet add oil over medium-heat; add mushrooms, onion, garlic and sauté for 5 minutes.
7.   Put oats and beans in a blender and pulse until smooth.
8.   Once quinoa, lentil, and oat mixture in a large bowl.
9.   Add sauté mushrooms, onion, and garlic.
10.                Add tomato sauce, lemon juice, flax seed, wheat germ, and all spices.
11.                Mix with your hand adding more water, or tomato sauce or bread crumbs, and flax seeds as needed.
12.                Salt and pepper to taste.
13.                Place in prepared loaf pan and bake for 45-60 minutes.
14.                Mix all topping ingredients together and top the quinoa loaf.
15.                Bake an additional 5 minutes.

ENJOY DAN:                (BON-APPETITE!!


Monday, January 27, 2014

QUINOA PATTIES ENJOY DAN:

                  QUINOA PATTIES WITH SPINACH by CHEF DAN:
Makes 12 patties

INGREDIENTS:
2-1/2-cups quinoa
3- eggs, beaten
1- cup steamed spinach
1 onion, finely chopped
1/2-teaspoon kosher salt
1/3-cup finely chopped fresh chives
1/3-cup fresh dill, finely chopped
1- teaspoon cumin
1/3-cup feta cheese
3 garlic cloves
1 cup bread crumbs
1/4-teaspoon cayenne pepper
1-teaspoon baking powder
1 tablespoon olive oil

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)
1.   In sauce-pan bring 5 cups of salted water to boil.
2.   When boiling add quinoa, reduce-heat cover and simmer for 15-20 minutes.
3.   Let cool to room temperature.
4.   In a bowl combine cooked quinoa, eggs, and salt.
5.   Stir in spinach, chives, dill, cumin, feta cheese, garlic, cayenne pepper, baking powder, and bread crumbs.
6.   Let rest for 5 minutes to enhance the flavors.
7.   If you are having trouble making the patties hold together add little water and maybe some flour.
8.   On a prepared cookie sheet in a preheated oven add the patties about 12 patties.
9.   Bake for 20 minutes, flip and bake 5 more minutes.

ENJOY DAN:      (BON-APPETITE!!)