BAKED SCALLOPED POTATOES FOR THE SOUP KITCHEN ENJOY DAN:

BAKED SCALLOPED POTATOES FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

15 new potatoes, thinly slice on a mandolin

1/2-cup of butter

3 (10.75) can cream of mushroom soup

3 cup milk

2 onions, thinly sliced on a mandolin

1 teaspoon EACH black pepper, and fried thyme

1/4-teaspoon nutmeg

2 cup cheddar cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Spray a baking dish with Pam.

2.   Layer potatoes and onions into the casserole dish.

3.   Combine soup and next 5 ingredients in a bowl.

4.   Pour soup mixture over potatoes and onions.

5.   Cover dish and bake in preheated oven for 1 hour.

6.   Remove from the oven and uncover and add cheese and bake 30 minutes longer.

FOODIST DAN:                                                       BON-APPETITE!!

CHICKEN LEG QUARTERS ON THE TRAEGER GRILL ENJOY DAN:

CHICKEN LEG QUARTERS ON THE TRAEGER PELLET GRILL by CHEF DAN:

Serves 10-12

INGREDIENTS:

10 pound chicken leg quarters

2 cups Barbecue sauce

BRINE:

1 cup salt

1/2-cup sugar

RUB:

2 teaspoon each black pepper, onion powder, and garlic powder

2 tablespoons EACH cayenne pepper, smoked paprika, and chipotle pepper

DIRECTIONS:

1.   With brine in order to suck moisture into the meat and keep it tender while cooking.

2.   Warm a pot water and mix the salt and sugar until dissolved

3.   Let mixture cool and add your chicken leg quarters.

4.   Let chicken quarters brine in the salty sweet mixture in the refrigerate overnight.

5.   When ready to smoke, start traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).

6.   Set temperature to 350 F and preheat, lid closed for 10-15 minutes.

7.   Rub chicken quarters with the rub.

8.   Arrange the chicken quarters on the grill grate, skin side up.

9.   Roast for 1-1/2-hours, or internal temperature is 165 F.

10.                The last 15 minutes of cooking.

11.                Using a basting brush, apply barbecue sauce to both sides of the chicken.

12.                Let rest 15 minutes and serve.

ENJOY DAN:                                          BON-APPETITE!!

RED CURRY LENTILS FOR NEPHEWS RANDY'S TREE FARM CREW ENJOY DAN:

RED CURRY LENTILS FOR RANDY'S TREE FARM CREW

                                                                                                  By CHEF DAN:

Serves 16

INGREDIENTS:

8 cups  water

4 cups red lentils

2 (15 Oz) cans of chickpeas

2 onions, diced

4 cloves garlic, minced

1 thumb-size fresh ginger, minced

2 tablespoon red curry paste

1 tablespoon EACH tandoori masala, curry powder and curry powder

2 teaspoons EACH turmeric and cumin

2 teaspoons sugar

2 (15.5 Oz) can tomato puree

2 tablespoons vegetable oil

1 (19.5 Oz) can Mae Ploy coconut milk

Rice for serving

DIRECTIONS:

1.   Bring salted water to a boil, partially covered, skimming off foam.

2.   Cook until tender about 12-15 minutes, set aside.

3.   While lentils are cooking, stir together chickpeas, and nest 10 ingredients in a bowl.

4.   Heat 1 tablespoon oil in as skillet over medium-heat when sizzling.

5.   Add onion and sauté for 10 minutes.

6.   Add remaining oil and curry mixture and simmer over medium-low heat for about 2 minutes.

7.   Add tomatoes puree, stirring scraping up any tiny browned bits on the bottom.

8.    Add lentils and gently fold mixture together.

9.   Stir in coconut milk and serve over rice.

ENJOY DAN:                                                     HALLELUJAH!!

KRIS SAVORY CRANBERRY SAUCE ON TOP OF A DUMP CAKE ENJOY DAN:

KRIS SAVORY CRANBERRY SAUCE ON TOP OF A DUMP CAKE by CHEF DAN:

Serves 8-10

CRANBERRY SAUCE:

1 onion, finely chopped

1 garlic clove

1/4-port

2 tablespoons balsamic vinegar

1-1/2-cups fresh cranberries

1/2-cup granulated sugar

1/4-teaspoons salt and pepper

DIRECTIONS:

1.   In a saucepan heat 1 tbsp. vegetable oil and when sizzling.

2.   Stir in onion and sauté for 4 minutes; add garlic and sauté 1 minute.

3.   Stir in port and balsamic vinegar; boil for 5 minutes.

4.   Slice cranberries in half, stir together in a bowl, sugar, cranberries and salt and pepper.

5.   Add to onion mixture, bring to a boil and cook stirring often for 8-10 minutes, or until cranberries are tender and the sauce is thick.

6.   Transfer to a non-metallic container.

DUMP CAKE:

1-(21 Oz) pie filling sauce such as blueberry, strawberry or cherry

1-(15 Oz) can crushed pineapple

1 (18.6 Oz) box Duncan Hines Butter Golden cake mix

1 cup Blue Bonnet margarine

1/2--cup butter melted

1/2-cup slivered almonds

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Spread slivered almond over the bottom of the baking dish.

2.   Dump pie filling and crushed pineapple into a baking dish, stir together.

3.   Sprinkle cake mix over the top of the fruit.

4.   Slice margarine and butter and distribute over the surface of the cake mix.

5.   Bake in preheat oven for 45 minutes to 1 hour.

6.   Top with heated cranberry sauce.

ENJOY DAN:                                                         BON-APPETITE!!

DAN'S FAMOUS RUM CHRISTMAS CAKE ENJOY DAN:

         DAN’S FAMOUS RUM CRISTMAS CAKE by CHEF DAN:

Makes 1 cake

INGREDIENTS:

1 cup butter

1 teaspoon baking powder

1 cup water

1 teaspoon salt

1 tup brown sugar

1 teaspoon lemon juice

4 large gggs

1 bottle rum

2 cups dried fruit

1 cup nuts

DIRECTIONS:   (PRE-HEAT OVEN TO 350 DEGREES)

1.   Sample the rum to be sure it’s of the finest quality.

2.   Select a large bowl; check the rum again to be sure it is just right.

3.   Turn on a glectric mixture.

4.   Beat one cup of tutter in a large fluffy bowl.

5.   Add 1 cup brown thugar and beat again.

6.   At this point, it’s best to make sure the rum is still OK.

7.   Try another tup just in case.

8.   Turn on the turner.

9.   Add 2 large legs, 2 cups fried druit and beat til high.

10.                If the fruit gets stuck in the beaters, just pry it loose with a lrewscriver.

11.                Sample the rum again to test for tonsisticity.

12.                Next, sift 1/2-pint lemon juice.

13.                Check the rum, now fold in chopped butter and strained nuts.

14.                Add a babblespoon of brown thugar or whatever color you can find.

15.                Grease the oven.

16.                Turn the cake pan to 350 degrees and try not to fall over.

17.                Now pour the whole mess into coven and ake.

18.                Don’t forget to beat off the turner.

19.                Fishish the rum, and bo to ged.

CHERRY MRISTMAS     DAN                   

VEGETARIAN OLD WORLD CHILI IN THE CROCK POT ENJOY DAN:

VEGETARIAN OLD WORLD CHILI IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:
1 (28 Oz) can diced tomatoes

1 (24 Oz) jar salsa

2 (15 Oz) cans black beans

2 (8 Oz) cans tomatoes sauce

2 cup butternut squash, seeded peeled and cubed

2 onions, chopped

1 cup EACH vegetable stock, frozen corn, and dried sour cherries

2 jalapeno peppers, seeded and finely chopped

2 tablespoons EACH chili powder and Tandoori powder

1 (8 Oz) package frozen spinach

8 ounces jalapeno cheese

DIRECTIONS:

1.   In a crock pot, combine diced tomatoes and next 11 ingredients.

2.   Cover and cook on low for 8-10 hours on high 5-6 hours.

3.   Stir in spinach just before serving.

4.   Sprinkle with cheese.

ENJOY DAN:                                               BON-APPETITE!!

ASIAN INSPIRED SOUP WITH LEFTOVER TURKEY ENJOY DAN:

ASIAN INSPIRED SOUP WITH LEFTOVER TURKEY by CHEF DAN:

Serves 4

BROTH:

Bones and meat of leftover turkey.

1 onion, quarter

1 thumb-size fresh ginger

4 cloves, garlic, smashed

1 teaspoon red pepper flakes

2 star anise

1 cinnamon stick

DIRECTIONS:

1.   In a stock pot add all ingredients and cover with water.

2.   Bring to a boil; reduce heat partially covered and let simmer for 1 hour.

3.   Discard solids; strain broth through sieve into another stock pot.

INGREDIENTS:

1 (8 Oz) package of soba noodles

A splash of sesame oil

1 onion, thinly sliced

8 crimini mushrooms, halved

3 garlic cloves, minced

1 thumb-size fresh ginger, julienned

10 cherry tomatoes

4 cups homemade broth

1 cup shredded cooked turkey

1 (19 Oz) can Mae Ploy coconut milk

1 tablespoon red curry paste

1 tablespoon EACH soy sauce, fish sauce and tamrand paste

1 Napa cabbage, thinly sliced

2 handful of fresh sprouts

1 tablespoon lime juice

DIRECTIONS:

1.   Cook soba noodles according to package directions:

2.   In a stock-pot add oil over medium-high heat and when sizzling.

3.   Add onions and sauté for 4 minutes.

4.   Add mushrooms and cook 4 minutes.

5.   Add garlic, ginger and cherry tomatoes and sauté for 1 minute.

6.   Add broth, turkey meat, coconut milk, curry paste, soy sauce, fish sauce tamarind paste, and Napa cabbage.

7.   Bring to a boil then reduce to a simmer for 5 minutes.

8.   Remove from heat and add sprouts, and lime juice.

9.   Pour into bowls and garnish with cilantro and lime wedges.

ENJOY DAN:                                                      BON-APPETITE!!

AVOCADO WHIDBEY BAGEL FACDTORY PICO de GALLO ENJOY DAN:

AVOCADO WHIDBEY BAGEL FACTORY PICO de GALLO by CHEF DAN:

Yields 2-3/4 cups

INGREDIENTS:

2 ripe avocados, peeled seeded and diced

2 plum tomatoes, seeded and finely chopped

1-2 jalapenos peepers, seeded and finely chopped

1 onion, finely chopped

1/4--fresh cilantro leaves, chopped

2 tablespoon fresh lime juice

1/2-teaspoond salt

1 fried egg

1 bagel (your choice)

DIRECTIONS:

1.   In a bowl, combine all the ingredients, cover and refrigerate 1 hour.

2.   When ready to serve.

3.    Toasted a bagel.

4.   Place avocado mixture on toasted bagel.

5.   Fry an egg and place on top avocado mixture. (optional)

FOODIST DAN:                                                 BON-APPETITE!!

STUFFED BUTTERNUT SQUASH VEGDUCKEN ENJOY DAN:

              STUFFED BUTTERNUT SQUASH VEGDUCKEN by CHEF DAN:

Serves 8

INGREDIENTS:

1 cup toasted cashews, chopped

1 zucchini (7 1/2-inches long)

1 butternut squash (11-1/2-inches long)

1-(9-1/2-inch) eggplant

2 EACH garlic cloves chopped and divided.  And scallions

1 shallot, coarsely chopped

1 tablespoon olive oil

9 springs thyme, divided

1 cup EACH butter, and Parmesan cheese, grated

1/2-teaspoon red pepper flakes

2 tablespoons maple syrup

2 eggs

1/2-cup Panko

1/2- teaspoons EACH sea salt, pepper, chipotle powder, Tandoori Masala an paprika

2 tablespoons mint, chopped

1 tablespoon fresh lemon juice

Kitchen twine

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Cut zucchini in half lengthwise

2.    Scoop out the insides leaving 1/4-inch boarder and reserve filling.

3.   Cut butternut squash in half lengthwise and remove seeds.

4.   Scoop out insides, leaving 1/2-inch boarder an all sides, reserve filling.

5.   Cut eggplant in half lengthwise, scoop out insides, leaving 1/4-inch boarder on all sides and creating a divot deep enough to fit zucchini halves inside, reserve eggplant filling.

6.   Using a fork pierce insides on zucchini and butternut squash halves.

7.   Trim scallions to match the lengths of the squash.

8.   Combine 1/2- garlic, shallot, zucchini filling, squash filling, eggplant filling.

9.   Working in batches, pulse in a blender and process until finely chopped.

10.                Heat oil in a skillet over medium-heat and when sizzling.

11.                Add vegetable puree and 3 thyme spring, sauté for 5 minutes, set aside.

12.                Combine butter, reaming garlic, red pepper flakes, 6 thyme springs in a pot.

13.                Cook over medium-heat, until butter is melted, then stir in syrup.

14.                 Take out thyme springs; add eggs, Parmesan, Panko, Spices, and S. &P.

15.                Place squash halves, cut side up on a prepared baking dish.

16.                Brush inside with maple syrup and season with a pinch of salt.

17.                Nestle eggplant halve inside squash, then nestle zucchini into eggplant .

18.                Press 3/4-cup vegetable mixture into each half until full, sprinkle with cashew.

19.                Lay scallions down in the middle; cut 3-18-inch twine.

20.                Place twine under one squash half, and carefully top with second half.

21.                Tightly tie twine around squash to secure, brush with syrup and butter.

22.                Wrap squash in aluminum foil and place in baking dish; bake for 1-1/2-hours.

23.                Take thyme out of maple syrup butter, heat over medium-low heat, and stir in mint and lemon juice.

24.                Place butternut squash on cutting board and cut into 1-inch slices.

25.                Spoon butter over slices, top with cashews.  ENJOY DAN:  BON-APPETIT!!

SCALLOP SWEET POTATOES WITH CHIPOTLE CHILI ENJOY DAN:

SCALLOPED SWEET POTATOES WITH CHIPOTLE CHILI by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 medium sweet potatoes, peeled thinly sliced with mandolin

1-cup Greek plain yogurt

1 canned chipotle chili, finely minced

1 teaspoon adobo sauce, from the chili can

3 tablespoons honey

Sea salt and freshly ground black pepper to taste

1 teaspoon fresh chives

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Whisk together yogurt, chipotle chili, adobo sauce, honey until smooth.

2.   In a prepared casserole dish, arrange potatoes in even layers.

3.   Drizzle with 3 tablespoons yogurt-chili sauce and S. &. P.

4.   Repeat with remaining potatoes, the yogurt-chili sauce and S. &. P.

5.   Cover and bake for 30 minutes.

6.   Remove cover and bake for about 1 hour or until the cream has been absorbed and the potatoes are cook through.

7.   Remove from oven and top with fresh chives.

FOODIST DAN:                                   BON-APPETIT!!

CAULIFLOWER COCONUT CURRY ENJOY DAN:

                     CAULIFLOWER COCONUT CURRY by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 onion, chopped

1 teaspoon cayenne pepper

2 tablespoons EACH coriander seeds, and red wine vinegar

1/8-teaspoons EACH mustard seeds a d fenugreek seeds

1/4-teaspoon EACH cumin and cinnamon

4 peppercorns

2 garlic cloves

1/2-teaspoon EACH turmeric, and smoked paprika

1 teaspoon tamarind paste

1thumb-size fresh ginger

1 tablespoon coconut oil

1large head cauliflower, cut into florets

1 (19 Oz) can May Ploy coconut milk

DIRECTIONS:

1.   Combine all but the last 3 ingredients in a blender and blend until it forms a paste.

2.   Add a little vegetarian stock if ingredients it’s having trouble processing.

3.   In a skillet add oil over medium-heat when sizzling.

4.   Add cauliflower and sauté for a few minutes until aromatic.

5.   Add the coconut milk and simmer until cauliflower reaches desired tenderness.

6.   Add blender ingredients to cauliflower and stir to incorporate.

7.   Heat through.

FOODIST DAN:                                            BON-APPETITE!!