Sunday, July 31, 2016

CRISPY ZUCCHINI CAKES FOR THE COUP KITCHEN ENJOY DAN:

    CRISPY ZUCCHINI CAKES FOR THE SOUP KITCHEN by CHEF DAN:
Makes 24 cakes

INGREDIENTS:
6-8- cups shredded zucchini
1-1/2-teaspoons sea salt
1 cup Panko, seasoned with Italian Seasoning
1-cup quick cooking oats
1 onion, shredded
2 eggs, lightly beaten
4 cloves garlic, minced
2 tablespoon fresh dill, chopped, divided
1/2-teaspoon Seasoned Black Pepper
8 tablespoons vegetable oil, (used for frying as needed)
1 cup sour cream
2 teaspoon lemon juice

DIRECTIONS:
1.   Shred zucchini in a good processor.
2.   Toss with 1/2-teaspoon salt, in a bowl; let stand 5 minutes.
3.   Firmly squeeze zucchini to drain excess liquid; return to bowl.
4.   Stir in Panko, oats, onion, eggs, and garlic 1 tablespoon dill 1 tablespoon salt & 1/2-teaspoon pepper.
5.   Cover and refrigerate for 1 hour.
6.   Then shape into patties, (3-1/2--inch patty by 1/2-inch thick)
7.    Heat 2 tablespoon oil in a skillet over medium-high heat when sizzling.
8.   Place patties in the hot oil and cook in batches for about 7 minutes or until golden brown.
9.   Meanwhile, combine sour cream, lemon juice, and reaming dill and serve with pancakes.


ENJOY DAN:                                                                            BON-APPETITE!!

LOR'S AWARD WINNING TWEAKED POTATO CASSEROLE ENJOY DAN:

LORI’S AWARD WINNING TWEAKED POTATO CASSEROLE by CHEF DAN:
        Serves a bunch

INGREDIENTS:
1-30-ounce bag of frozen hash browns
1/2-cup melted butter
1 can of cream of chicken soup, or cream of chicken soup
1 pint sour cream
2 cups Monterey Jack cheese, or jack cheese
1/3-cup of chopped green onions
2 small cans of dice Ortega chilies
2 cups of Panko or corn flakes or bread crumbs mixed with 1/4-cup melted butter

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   Defrost the hash browns.
2.   Melt the remaining butter in a large pot and mix the hash browns in the melted butter.
3.   Add the rest of the ingredients and mix well.
4.   Pour into a 9X13 pan that has been sprayed with Pam.
5.   Top with Panko mixture and bake for 45 minutes.

GLUTEN FREE RECIPE:
1 tablespoons rice flour or almond flour
3 tablespoons butter
1/2-cup gluten free chicken broth
1/2-cup milk
Sea salt and freshly ground black pepper to taste.

DIRECTIONS:
1.   Melt the butter in a small sauce pan over medium-low heat.
2.   Whisk in the flour and continue whisking until smooth and bubbly.
3.   Remove from heat and slowly whisk in the chicken broth and milk.
4.   Return heat to gentle boil, whisking constantly, until soup thickens.
5.   Add salt and pepper.


ENJOY DAN:                          SING SONGS & PLANT SEEDS!!n

Saturday, July 30, 2016

THAI CHICKEN AND SHRIMP ZOODLE SALAD ENJOY DAN:

THAI CHICKEN AND SHRIMP ZOODLE SALAD by CHEF DAN:
Serves 6

INGREDIENTS:
2 tablespoon EACH lime juice, fish sauce & Mae Ploy sweet chili sauce
1 tablespoon coconut oil
1 tablespoon Blue Agave
8 cherry tomatoes, halved
1 English cucumber, zoodled with a veggetti spiral peeler
1 zucchini zoodled with a veggetti spiral peeler
 12 shrimp, cooked, peeled and deveined
1-1/2-cups cooked chicken
1-1/2-cups beans sprouts
1/2-cup EACH fresh mint, and fresh cilantro
1 shallot, thinly sliced
1 jalapeno, sliced into rings
2 tablespoons dry toasted peanuts
1 lime cut into wedges

DIRECTIONS:
1.   Whisk the first 5 dressing ingredients together in bowl to blend.
2.   Place cucumber & zucchini zoddles in another bowl.
3.   Cut zoodles into 4-inch lengths.
4.   Transfer to bowl with dressing.
5.   Add tomatoes, all reaming ingredients except peanuts and lime wedges.
6.   Toss to coat.
7.   Top with peanuts and lime wedges.

ENJOY DAN:                                       BON-APPETITE!!


ZUCCHINI ZOODLES WRAPS WITH GOAT CHEESE AND AVOCADO ENJOY DAN:

         ZUCCHINI ZOODLES WRAPS WITH GOAT CHEESE AND AVOCADO
                                                                                                    By CHEF DAN:
Serves 4

INGREDIENTS:
4 whole grain tortillas wraps
4 tablespoons hummus
1 avocado, sliced
Sea salt and freshly ground pepper to taste
2 carrots, zoodled with a Veggetti spiral peeler
1 cup black beans, drained & rinsed
2 zucchini, zoodled with Veggetti spiral peeler
1/4-cup goat cheese
Handful fresh basil, torn

DIRECTIONS:
1.   Place wrap on a large plate.
2.   Spread the hummus on the wrap leaving 1-inch from the edges.
3.   Top with sliced avocado, season lightly with salt and heavy pepper.
4.   Top the avocado with zoodled carrots and beans.
5.   Top the veggies with the zucchini zoodles.
6.   Top with goat cheese and garnish with fresh basil.
7.   Roil the wrap up and cut in half to make 2 parts.
8.   Secure each part with toothpicks.


ENJOY DAN:                                                 SING SONGS & PLANT SEEDS!!

Friday, July 29, 2016

PALEO SHRIMP & WALNUT STIR-FRY ENJOY DAN:

                PALEO SHRIMP & WALNUT STIR FRY by CHEF DAN:
Serves 4

INGREDIENTS;
2 tablespoons toasted sesame oil
1 tablespoon honey
2 garlic cloves, minced
1-1/2-pounds raw shrimp, (peeled & deveined)
1 tablespoon coconut aminos (light soy sauce)
1/2-cup walnut halves
1 head cauliflower, (processed in food processor to the size of rice)
1/2-teaspoon EACH ground cumin, ground coriander, & grand turmeric
4 scallion, slice on the bias into 1/2-slices
Scallions for garnish

DIRECTIONS:
1.   Heat the 1 tablespoon oil in a skillet over medium-heat when sizzling.
2.   Add the scallions and sauté for 1 minute.
3.   Add the garlic and sauté another minute.
4.   Add shrimp and cook until they start to turn pink.
5.   Then add and honey, cumin, coriander & turmeric.
6.   Stir and remove shrimp from skillet
7.   Add walnuts and cook for 2 minutes or until toasted.
8.   Remove from pan.
9.   Add remaining oil and cauliflower to the skillet and stir.
10.                Cook for about 5 minutes or until the cauliflower is soft.
11.                Garnish with sliced scallions.


ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!


ZUCCHINI ZOODLES WITH PEANUT SAUCE ENJOY DAN:

             ZUCCHINI ZOODLES WITH PEANUT SAUCE by CHEF DAN:
Serves 2

INGREDIENTS:
2 zucchini (one per person)
1/2-bell pepper, spiralizer with a spiral peeler
1 tablespoon peanut butter
1/2-EACH vegetable broth, lemon juice, and soy sauce
1-2 garlic cloves, minced
1/2-teaspoon EACH sriracha, coconut oil and fresh grated ginger
Sea salt and freshly ground pepper to taste

DIRECTIONS:
1.   Use a spiralizer to turn the zucchini into zoodles.
2.   Place the zucchini zoodles and red pepper zoodles in a serving bowl.
3.   In a bowl whisk the peanut butter, and remaining ingredients:
4.   If too thick add more vegetables broth if to thin add more peanut butter.
5.   Add the sauce to the zoodles.
6.   Stir will to coat.

ENJOY DAN:                                                                         BON-APPETITE!!


PALEO ZUCCHINI ZOODLES ENJOY DAN:

                               PALEO ZUCCHINI ZOODLES by CHEF DAN:
Serves 4

INGREDIENTS:
4 zucchini, (one per person) peeled with a vegetable spiralizer
1/2-cup Paleo Avocado Pesto (recipe to follow)
2 avocados
6-8 garlic stuffed olives, halved
1/4-cup sun dried tomatoes, drained, 4-6 halves
1 tablespoon lemon juice
1/4-cup fresh basil
2 tablespoon coconut oil
Kosher salt taste

DIRECTIONS:
1.   Using a spiralizer, create zucchini “zoodles”.
2.   Chop the soft core of the zucchini and add to the zoodles.
3.   Place the zoodles in a pan; add coconut oil and sauté for 3-5 minutes.
4.   Peel and halved avocados, and then cut into strips.
5.   Drain and chop the sun-dried tomatoes; drain the olives.
6.   Take the zoodles off the heat and spoon in the pesto mixture.
7.   Mix well and season with salt to taste.
8.   Place on a serving plate and top with tomatoes, olives, and fresh basil.

AVOCADO PESTO:
1/2-cup fresh basil
1 tablespoon EACH toasted pine nuts & toasted hemp seeds
1-2 garlic cloves
1/4-teaspoon sea salt
1 tablespoon lemon juice
1 avocado, peeled and pit removed
1/4-cup avocado oil
Pinch of red pepper flakes (optional)

DIRECTIONS:
1.   I a dry skillet over medium-heat roast the nuts & seeds until browned.
2.   Combine basil leaves, pine nuts, hemp seeds, garlic cloves, sea salt, & lemon juice into a blender, blend until coarsely chopped.
3.   Add the avocado, and lightly pulse.
4.   Now slowly pour in avocado oil while blending until pesto mixture is smooth.
5.   Add red pepper flacks desired.

ENJOY DAN:                                PLANT SEEDS & SING SONGS!!


Thursday, July 28, 2016

AVOCADO PESTO THE PALEO WAY ENJOY DAN:

                 AVOCADO PESTO THE PALEO WAY by CHEF DAN:
Makes 1 cup

INGREDIENTS:
2.5-cup fresh basil leaves
2 tablespoons EACH toasted pine nuts, and toasted hemp seeds

2-3 garlic cloves
1/4--teaspoon sea salt
1 tablespoon lemon juice
1 avocado, peeled
1/4-cup avocado oil
Healthy pinch of red pepper flakes

DIRECTIONS:
1.   In dry fry pan over medium-heat roasted the pine nuts & seeds until browned.
2.   Combine basil leaves, pine nuts, hemp seeds, garlic cloves, sea salt, and lemon juice in a food processor, until coarsely chopped.
3.   Add the avocado, and lightly pulse.
4.   Now slowly pour in the avocado oil while blending until pesto mixture is smooth.
5.   Stir in red pepper flakes if you want a little spice.
6.   Place In a Mason jar and refrigerate until needed.


ENJOY DAN:                        SING SONGS & PLANT SEEDS!!

AVOCADO SALAD WITH SUNFLOWER SEEDS ENJOY DAN:



AVOCADO SALAD WITH SUNFLOWER SEEDS by CHEF DAN:
Serves 4

INGREDIENTS:
3 tablespoons olive oil
1-1/2-tablespoon red wine vinegar
1-1/2-tablespoons balsamic vinegar
1 garlic clove, minced
1 tablespoon mayonnaise
1 teaspoon turmeric
2 heads Bibb lettuce, rinsed, dried and torn
1/3-cup sunflower seeds
2 avocados, peeled, pitted and sliced

DIRECTIONS:
1.   Whisk olive oil and the 5 ingredients together.
2.   Season with salt & pepper to taste.
3.   In a salad bowl, combine the lettuce and sunflower seeds,
4.   Toss with enough dressing to coat.
5.   Top with sliced avocado and serve.

ENJOY DAN:                                  SING SONGS & PLANT SUNFLOWER SEEDS!!


SHRIMP HERBED AVOCADO WITH LEMON VINAIGRETTE ENJOY DAN:

        SHRIMP HERBED AVOCADO WITH LEMON VINAIGRETTE by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound cooked shrimp
1 celery stalk, finely diced
1 shallot, finely diced
1-1/2-tablespoon fresh dill
2 ripe avocados, halved, sliced
1 small head butter lettuce, torn by hand
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   In a bowl combine shrimp, and next 6 ingredients.
2.   Add vinaigrette to desired amount, and serve.

LEMON VINAIGRETTE:
2 tablespoon fresh lemon juice
2 teaspoons Amber Raw Blue Agave
Kosher salt to taste
2 tablespoons grape-seed oil
1 tablespoon olive oil

DIRECTIONS:
1.   Whisk lemon juice and agave together in a bowl
2.   Season with salt.
3.   Whisk in grape-seed oil, then olive oil.
4.   Taste vinaigrette and adjunct seasoning.


ENJOY DAN:                                             SING-SONGS & PLANT SEEDS!!

MICROWAVE POACHED EGGS WITH CURRY BLEND ENJOY DAN:

    MICROWAVE POACHED EGGS WITH CURRY BLEND by CHEF DAN:
Serves 1

INGREDIENTS:
1 farm fresh egg
1/2- tablespoon butter
1/8-teaspoon white vinegar
1/4-teaspoon curry powder blend
1/3-cup water
Sea salt & freshly ground black pepper taste

DIRECTIONS:
1.   Add butter, vinegar, water, and curry blend to a custard cup.
2.   Break egg into cup, pierce egg yolk with a toothpick, and cover loosely with plastic wrap.
3.   Place in microwave and cook 1 minute or desired doneness.
4.   Different microwaves have different wattage so experiment.
5.   Remove from hot water with a slotted spoon or it will continue to cook.
6.   Season with sea salt & fresh ground black pepper to taste.


ENJOY DAN:                                                       SING SONGS & PLANT SEEDS!!

Monday, July 25, 2016

WHIDBEY ISLAND CAJUN STYLE KING SALMON ENJOY DAN:

     WHIDBEY ISLAND CAJUN STYLE KING SALMON by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
1/4- cup vermouth
4 salmon filets (4-6 Oz each) with skin on
1 red bell pepper
1 green bell pepper
1 onion
1 teaspoons Worcestershire sauce
2 tablespoon Cajun seasoning mix (recipe to follow)
1/4-cup finely chopped walnuts

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)
1.   Add the olive oil and vermouth to a 13 X 9-inch baking side.
2.   Put the salmon into the dish, non-skin side down.
3.   Chop the peppers and onion into small pieces.
4.   Flip the salmon over.
5.   Spread the peppers and onion around the salmon; stir them gently with a spoon to coat them with the oil vermouth mixture.
6.   Sprinkle with Cajun mix over the salmon.
7.   Garnish with chopped walnuts.

CAJUN SEASONING.  (Makes 2/3-cup)
2.5 tablespoons paprika
2 tablespoons EACH sea salt, and garlic powder
1 tablespoon EACH black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme
1/2-teaspoon EACH sage, and coriander

Combine all ingredients thoroughly, and store in a Mason jar with tight lid.



ENJOY DAN:                                                                             HALLELUJAH!!

Sunday, July 24, 2016

SPICY GRILLED TEQUILA SALMON STEAKS WITH SALSA ENJOY DAN:

SPICY GRILLED TEQUILA SALMON STEAKS WITH SALSA by CHEF DAN:
Serves 4

INGREDIENTS:
3 (4-6 Oz) salmon steaks

MARINATE:
2 tablespoons EACH lime juice, and soy sauce
4 shots of tequila
2 tablespoon vegetable oil
2 teaspoons EACH chili powder, cumin, amber raw blue agave, and green chipotle powder
1 teaspoon EACH sea salt, oregano, garlic powder, and onion powder
1/4-teaspoon sea salt

SALSA;
3 tomatoes
2-jalapenos
1 onion, halved
1 EACH red bell pepper, and green bell pepper
1 tablespoon lime juice, and vegetable oil
1/4-cup fresh cilantro
Pinch of salt
Oil for brushing vegetables

DIRECTIONS:
1.   Rinse salmon and pat dry with paper towels.
2.   Add to a prepared baking dish.
3.   Combine marinate ingredients, pour over the salmon; refrigerator for up to 4 hours.
4.   Meanwhile place vegetables on the grill over medium-heat splashed with oil.
5.   Cook until nice and browned then place in a plastic bag for 20 minutes.
6.   In a food processor add all salsa ingredients and blend to desired constancy,
7.   Set aside.
8.   Remove salmon from the baking dish and place on the grill and cook 6 minutes on each side.
9.   Remove from grill and top with 1/4 to 1/3-cup salsa dressing.


ENJOY DAN:                                        SING SONGS & PLANNT SEEDS!!