PUMPKIN CORN AND LEMONGRASS SOUP ENJOY DAN:

                PUMPKIN CORN AND LEMONGRASS SOUP by CHEF DAN:

          Serves 4

INGREDIENTS:

4 cups peeled and diced pumpkin

1 tablespoon coconut oil

 Tablespoon butter

1-tablespoon red curry paste
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded

I onion, diced

Zest of one lime

4 garlic cloves, minced

1 thumb-size fresh ginger, crushed

1 tablespoon EACH turmeric, fish sauce, soy sauce and mirin

1 (19 Oz) Mae Ploy coconut milk

3-cups vegetable stock

2 cups fresh or frozen corn

2-tablespoon lime juice

1 bunch of fresh cilantro, chopped

DIRECTIONS: 

1.   In a stock-pot add oil and butter over medium-heat when sizzling.

2.   Add red curry paste, stir until fragrant about 20 seconds.

3.   Add the next 9 ingredients, sauté for 4-5 minutes.

4.   Stir in stock, coconut milk, pumpkin; and corn bring to a boil.

5.   Cook covered for 20 minutes or until pumpkin softens.

6.   Add lime juice.

7.   Blend the soup in batches in a blender, until smooth.

8.   Reheat in pot.

9.   Serve sprinkle with cilantro.

ENJOY DAN:                                         BON-APPETITE!!

HUBBARD SQUASH SOUP (MY WAY) WITH LEMONGRASS FOR THE SOUP KITCHEN ENJOY DAN:

HUBBARD SQUASH SOUP (MY WAY) WITH LEMONGRASS FOR SOUP KITCHEN

                                                                                                By CHEF DAN:

Serves 30-40

INGREDIENTS:

30 pounds Hubbard squash

3 tablespoons olive oil

3 onions, chopped

4 carrots, chopped

6 garlic cloves, minced

3 fresh lemon grass stalks, smashed and cut into 4-inch lengths

1/4-cup fish sauce

1(4 Oz) can tomato paste

1 tablespoon curry powder

2 teaspoons EACH cumin, nutmeg, ground coriander and garam masala

22 cups vegetable broth

1 (19 Oz) can MAE PLOY coconut milk

Sea salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES F)

1.   Take the Hubbard and rise above your heat and throw it to the ground, continue until it breaks in several pieces.

2.   Scoop out the seeds and membrane.

3.   Place in a prepared baking pan and coat with oil bake for 1 hour.

4.   Remove and let cool, scoop out the flesh and set aside.

5.   In a soup pot add oil over medium-high heat, when sizzling.

6.   Add onions, carrots, and lemon grass and sauté for 5 minutes.

7.   Stir in fish sauce, and next 6 ingredients, cook for 4-5 minutes.

8.   Add the stock and coconut milk, and squash flesh.

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

10.        With an immersion blender puree the soup until smooth.

ENJOY DAN:                                             BON-APPETIITE!!

POLENTA WITH KABOCHA SQUASH (japanese pumpkin) ENJOY DAN:

POLENTA WITH KABOCHA SQUASH (Japanese pumpkin) by CHEF DAN:

Serves 6

INGREDIENTS:

3 pounds kabocha squash

4 tablespoon olive oil

2 tablespoons butter

4 garlic cloves, unpeeled

1/4-cup fresh sage, minced plus more for garnish

1 tablespoons fresh thyme, minced

1 onion, finely chopped

1 cup polenta (coarse cornmeal)

3 cups vegetable broth

6 ounces havarti cheese, cut into 1/2-inch cubes

1/2-cup grated Parmesan cheese

Sea salt and freshly ground black pepper to taste

 DIRECTIONS:  (PREHEAT OVEN TO 400 F)

1.   With a knife cut a 3-inch circle of the top of each squash.

2.   Scoop out the seeds, and rub skin with olive oil.

3.   Arrange squash, cut side up, in a roasting pan.

4.   Place garlic cloves in squash cavities.

5.   Drizzle 2 tablespoons olive oil, sage, salt and pepper.

6.   Cover with foil and bake until squash is tender, about 40-50 minutes.

7.    In a skillet heat butter and remaining oil over medium-high heat.

8.   When sizzling add onions and 1/4-cup sage and thyme stirring often for 5-7 minutes, season with salt and pepper.

9.   Add cornmeal, then whisk in broth, bring to a gentle boil.

10.                Cover, reduce heat and simmer, whsiking frequently for 10-15 minutes.

11.                When squash is cool enough to handle, scarp 1 cup flesh out of each squash, leaving a layer in the shell to retain its shape.

12.                Mash the flesh into a coarse puree and add to the polenta.

13.                Stir in the havarti cheese and Parmesan cheese; stir well.

14.                Spoon into the squash shells.

15.                Bake the stuffed squash until cheese is melted and polenta is steaming hot, about 20 minutes.

16.                Garnish with sage.

ENJOY DAN:                                                            BON-APPETITE!!

SLOW COOKER CHICKEN AND SAUSAGE GUMBO ENJOY DAN:

              SLOW COOKER CHICKEN AND SAUSAGE GUMBO by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound boneless, skinless chicken breasts cut into 2-inch pieces

1 (Oz) package, froze okra, thawed

8 0unces Andouille sausage, or kielbasa, cut in half lengthwise and cut into 1/2-inch slices

1 onion, chopped

1 green bell pepper, seeded and chopped

2 teaspoon EACH dried sage, dried thyme and dried oregano

1/2-teaspoon EACH sea salt, garam masala and cayenne pepper

2 bay leaves

1-teaspoon EACH onion powder, garlic powder, cumin, and dry mustard,

Pinch of nutmeg

2 tablespoons tomato paste

2 cups EACH V/8 juice and chicken broth

DIRECTIONS:

1.   In a slow cooker combine the chicken and all remaining ingredients.

2.   Mix well to combine.

3.   Cover and cook for 6-8 hours on low.

4.   Serve over hot jasmine rice.

ENJOY DAN:                                                           HALLELUJAH!!

ASIAN TOMATO BEEF WITH VEGETABLES IN THE CROCK POT ENJOY DAN:

ASIAN TOMATO BEEF WITH VEGETABLES IN THE CROCK POT

                                                                                                 By CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds flank steak, cut across the grain in to 1”X 2” strips

3 tablespoons corn starch

2 (10.5 Oz) cans condensed tomato soup

1 tablespoon olive oil

3 tablespoons EACH soy sauce, apple cider vinegar, and brown sugar

1 thumb-size fresh ginger, crushed

2 garlic cloves, minced

2-carrots, thinly sliced

2 bell peppers, sliced into short strips

2 zucchini, sliced into bit-size pieces

Garnish with scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS:

1.   In a bowl, toss steak strips with cornstarch to coat.

2.   Place meat in the crock-pot and turn to low.

3.   In a bowl add tomato soup, and next 6 ingredients.

4.   Whisk together and pour over the meat.

5.   Cook on low for 6 to 8 hours.

6.   The last half hour, stir in carrots, bell peppers, and zucchini.

7.   Garnish with scallions and serve over rice noodles or rice.

ENJOY DAN:                                                                  BON-APPETITE!!

HUBBARD SQUASH SOUP (MY WAY) WITH PEANUT BUTTER ENJOY DAN:

HUBBARD SQUASH SOUP (MY-WAY) WITH PEANUT BUTTER by CHEF DAN:

Serves 10

INGREDIENTS:

2 tablespoons butter

1 large Hubbard squash, about 5-7 pounds

2 tablespoons grape-seed oil, for rubbing the inside of squash

1 onion, chopped

3 garlic cloves, minced

1 teaspoon curry powder

1/2-teaspoon crushed red pepper flakes

4 quarts chicken broth

1/2- teaspoon nutmeg

1/2- teaspoon cumin

1/4- teaspoon ground coriander

1 teaspoon Worcestershire sauce

1/2-cup peanut butter

2 tablespoons lemon juice

DIRECTIONS:               (PRE-HEAT OVEN TO 375 DEGREES)

1.     With a small ax, chop Hubbard squash into 6 pieces.

2.     Remove seeds and pulp.

3.     Add 2 tablespoon oil to inside of squash.

4.     On a cookie sheet lie squash upside down and bake for about 45 minutes.

5.     Set aside and let cool.

6.      When cool scoop out cooked squash and set aside.

7.     Melt the butter in a stock pot over medium-heat.

8.     Stir in onions, garlic, curry powder, cumin, coriander, and crushed red pepper flacks.

9.     Cook about 7-9 minutes.

10.                        Stir in chicken stock bring to a boil, reduce heat and simmer for 5 minutes.

11.                        Remove from heat and stir in lemon juice, nutmeg, Worcestershire sauce and peanut butter.

12.                        Puree the soup using an immersion blender and blend until smooth.

13.                        Return heat to simmer and cook 20 minutes.  ENJOY DAN:  BON-APPETITE:

FARFALLE BOW TIES PASTA WITH MUSHROOMS AND FRESH HERBS ENJOY DAN:

      FARFALLE BOW TIES PASTA WITH MUSHROOMS AND FRESH HERBS

                                                                                                 By CHEF DAN:

Serves

INGREDIENTS:

1/2-cup Pistol River Dried Shiitake mushrooms

1 pound Farfalle Bow Tie pasta

1 tablespoon EACH butter and olive oil

2/3-cup shiiake mushrooms, thinly sliced divided.

1-pound fresh mushrooms, such as crimini, oyster, chanterelle, or Portobello thinly sliced

1 onion, chopped

4 garlic cloves, minced

1 tablespoon fresh rhyme, chopped

1/2-cup dry white wine

1-cup coconut milk

1/4-cup fresh Parmigiano-Reggiano cheese

3 tablespoon fresh chives

DIRECTIONS:

1.   Soak dried mushrooms in 1 cup hot water for about 20 minutes.

2.   Remove mushrooms from water reserving the liquid.

3.   Sea side.

4.   Cook pasta according to package directions:

5.   Melt 1/2-the butter and 1/2- the oil in a skillet over medium-high heat.

6.   When sizzling add 1/2-the shitake and 1/2-the assorted mushrooms.

7.   Sauté until lightly browned, about 4 minutes, transfer to a plate.

8.   Repeat with reaming butter, oil and mushrooms, transfer to a plate.

9.   Reduce heat to medium and add onions and sauté for 4 minutes.

10.                Add garlic, thyme and season with salt and pepper to taste.

11.                Sauté for 1 minutes more.

12.                Add mushrooms broth and reserved cooked mushrooms, soaked mushrooms, and wine.

13.                Cook for 2-3 minutes or until liquid has almost evaporated.

14.                Stirring occasionally; then add coconut milk and cook 3 minutes.

15.                Add the cooked pasta, cheese, tossing gently to coat.

16.                Divide among 6 warm bowls and garnish with fresh chives.

ENJOY DAN:                                                                   HALLELUJAH!!

PAD THAI MY WAY ENJOY DAN:

                                   PAD THAI MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

8 ounces rice noodles

4 skinless, boneless chicken breasts

1/4-teaspoon sea salt

2 teaspoons EACH sesame oil and cornstarch

2 tablespoons EACH fish sauce, lime juice, and tamarind paste

1 tablespoon EACH brown sugar and Thai chili sauce

1/2-teaspoon red curry paste

4 tablespoons olive oil, divided

1 egg lightly beaten

3 scallions, bias-sliced into 1/2-inch lengths

1 cup sugar snap peas, bias cut

2 cups bean sprouts

3 tablespoons dry roasted peanuts

1 handful fresh cilantro, chopped

DIRECTIONS:

1.   Place noodles in a bowl and pour hot boiling water over them.

2.   Let sit for 20 minutes, drain.

3.    Set aside.

4.   Toss the chicken with salt 2 teaspoons sesame oil, and cornstarch.

5.   Set aside.

6.   Mix together, fish sauce, lime juice, tamarind paste, brown sugar, and Thai chili sauce.

7.    Set aside

8.   Add 2 tablespoons oil in a wok over medium-high heat; when sizzling.

9.   Add red curry paste and stir until the fragrant, about 20 seconds.

10.                Add chicken and cook 2minutes.

11.                In a colander over a bowl add chicken, red curry paste and oil.

12.                Drain and set aside

13.                Add 3 tablespoon olive oil to the wok over high heat

14.                Add egg stirring to scramble, push to the side of the pan.

15.                Add scallion, snap peas stirring to coat with the oil.

16.                Stir in the chicken, noodles toss to coat everything with sauce.

17.                Cook for 5 minutes, then remove wok from heat;

18.                Top with bean sprouts, peanuts, and cilantro.

ENJOY DAN:                                   BON-APPETITE!!

ROASTED BUTTERNUT SQUASH RISOTTO ENJOY DAN:

               ROASTED BUTTERNUT SQUASH RISOTTO by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 (3 pound) butternut squash

1/2-cup Parmesan cheese

2 tablespoons fresh chopped chives

DIRECTIONS: (PRE HEAT OVEN TO 450 DEGREES F)

1.   Halve the squash lengthwise and scoop out the seeds.

2.   Spray a baking dish with Pam, and place halved squash upside in the baking dish

3.   Add 1 cup of water to the baking dish and bake in a preheated oven for about 45- minutes to 1hour.

ROSSOTO:

5 cups vegetarian stock

6 tablespoon unsalted butter, divided

1/3-cup onion, finely chopped

2 garlic cloves

1-1/2-cup ROYAL ITALIAN SUPERFINE ARBORIO

1 cup white wine

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a sauce pan over medium-heat, bring stock to a gentle simmer and maintain over low heat.

2.   In Dutch oven heat 4 tablespoons butter over medium-heat when sizzling.

3.   Add onion and sauté 4 minutes; add garlic and sauté 1 minute.

4.   Add the rice and stir until each grain is coasted with butter and translucent with a white dot in the center about 3 minutes.

5.   Add simmering hot stock to the rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each next addition of stock.

6.   Reserve 1/4-cup to add at the end.

7.   When rice is “firm to the tooth” is slightly firm, and is creamy about 20-30 minutes.

8.   Remove from heat and stir in 2 tablespoons butter and reserved 1/4-

9.   cup stock.

10.                Place pot back on the heat and stir in the roasted squash and simmer for 12 minutes.

11.                Stir in Parmesan cheese and fresh chives.

12.                Season with salt and pepper.

ENJOY DAN:                                               BON-APPETITE!!

SOUTHWEST BLACK BEAN SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SOUTHWEST BLACK BEAN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Sieves 30-40

INGREDIENTS:

4 pound whole chicken

22 cups vegetarian broth

4 onions, chopped

6 garlic cloves, minced

1 tablespoon EACH ground cumin, chili powder, and coriander

4 (15. 5 Oz) cans black beans, drained and rinsed

3 (15 Oz) cans sweet corn

3 (10 Oz) cans RO*TEL diced tomatoes with green chili peppers

2 (4 Oz) can fire roasted diced green chili peppers

2 cup Pace salsa

1 pint sour cream

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES F)

1.   Baste the chicken olive oil and chili powder and Johnnie’s seasoning.

2.   Bake in preheated oven for 1hour and 20 minutes.

3.   Cover with tin foil and let arrest 20 minutes.

4.   Shred the meat.

5.   In a stock pot over medium-high heat add shredded meat and all the ingredients except the sour cream.

6.   Bring to a boil.

7.   Cover and reduce heat to simmer and simmer for about 1 hour.

ENJOY DAN:                                   BON-APPETITE!!