Thursday, August 31, 2017

QUINOA SALAD WITH BEETS AND ARUGULA ENJOY DAN:

          QUINOA SALAD WITH BEETS AND ARUGULA by CHEF DAN:
Serves 4

Salad:
3 beets, peeled and cut into dice1 onion, diced
2 apples, cut into dice
1 pear cored and diced
1 avocado, peeled, pitted, and diced
3/4-cup blueberries
1/2-cup craisins
1 tablespoon olive oil
1 cup cooked quinoa
3 cup arugula lettuce
1/4-cup goat cheese, crumbled

AVOCADO VINAIGRETTE:
1/4-cup sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 teaspoons pure maple syrup
1/4-cup avocado oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS FOR THE SALAD (PREHEAT THE OVEN TO 350 F)
1.   On a prepared baking sheet add beets and onions, drizzle with oil.
2.   Cover baking sheet with foil, and roast for 40 minutes.
3.   Remove beets, and onions from the oven and let cool.
4.   In a bowl add beets and onions, apples and remining ingredients.
5.   Drizzle with avocado vinaigrette and toss to combine.

AVOCADO VINAIGRETTE:
1.   Combine sherry vinaigrette and next 3 ingredients in a bowl.
2.   While whisking, slowly pour in a steady stream the avocado oil.
3.   Season with salt and pepper to taste

ENJOY DAN:                                                SHARING LIFE LOVE AND FOOD!!


PRESSURE COOKER CARNITAS FOR RANDY’S TREE FARM by CHEF DAN
Serves 12

INGREDIENTS:
2 tablespoons olive oil
6-pounds boneless pork butt roast, cut into 2-inch cubes
1 cup white wine.
2 fresh poblanos peppers, roughly chopped
3 jalapeno peppers, roughly chopped
1 Serrano pepper, roughly chopped
1 onion, roughly chopped
4 garlic cloves
2 tablespoon lemon juice
2 teaspoons EACH ground coriander, oregano, cumin, chipotle powder and salt
1 teaspoon EACH smoked paprika, black pepper and chili powder

DIRECTIONS: (for a Power Pressure Cooker XL)
1.   Add oil to the inner pot of the Powder Cooker.
2.   Press CHICKEN/MEAT.
3.   Add pork and roast until brown and meat seared on all sides.
4.   Remove the browned pork form the cooker and set aside.
5.   Place the tray in the cooker and add the wine.
6.   Place the browned pork on the trey.
7.   Add remaining ingredients.
8.   Cover and lock, and turn the pressure release value to closed.
9.   Pres the WARM/CANCEL button.
10.                Set it on SOUP/STEW mode and adjust to 50 minutes,
11.                Once the timer gets to 0, the cooker will switch to KEEP WARM.
12.                Switch the pressure release value to open to release the steam.
13.                Remove the led when the steam is fully released.

ENJOY DAN:          SING SONGS AND FEED THE TREE FARM CREW!!




Wednesday, August 30, 2017

CHILE VERDE BURRITO ENJOY DAN:

                               CHILE VERDE BURRITO by CHEF DAN:
Serves 6

INGREDIENTS:
1-pound fresh tomatillos
1-1/2pound boneless pork, cut into 1/2-inch pieces
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
2 carrots, coarsely chopped
1 potatoes, peeled and cut into 1-inch pieces
4 garlic cloves, minced
1/2-teaspoon EACH cumin powder, and smoked paprika 
1 (16 Oz) jar thick and chunky green chili Verde
1 (7 Oz) can diced green challis, drained
Sea salt and freshly ground black pepper to taste
2 tomatoes, chopped
1 cup fresh snipped chives
1/4-cup fresh cilantro, chopped
12 corn tortillas warmed in a dry fry pan.

DIRECTIONS:
1.   Peel the husk off he tomatillos and rinse under cold water.
2.   Remove the stem connect area and any brown spots.
3.   In a pan of water add tomatillos and bring to a boil.
4.   Reduce heat to low and simmer for 5 minutes.
5.   Then turn over and cook another 5 minutes.
6.   Strain water and cool when cool; coarsely chop.
7.   In a skillet oil over medium-high heat and when sizzling.
8.   Add pork and sauté for 5 minutes or until pork is no longer pink.
9.   Add cooked tomatillos, bell pepper and next 5 ingredients,
10.                Cook and stir for about 8 minutes.
11.                Add chili Verde, and next 3 ingredients.
12.                Bring to a boil, then reduce heat; cover and simmer for 30 minutes.
13.                Put pork mixture, tortillas, tomatoes, chives, and cilantro for individual burrito prep.

ENJOY DAN:                A LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT FRUIT!!


BUCATINI PUTTANESCA FOR THE TREE FARM WORKERS ENJOY DAN:

BUCATINI PUTTANESCA FOR THE CHRISTMAS TREE WORKER by CHEF DAN:
Serves 14-16

INGREDIENDTS:
5 tablespoon olive oil
2 onions, chopped
3 jalapeno peppers, chopped
5 garlic cloves, minced
2 cups black olives, thinly sliced
2 cups green olives, thinly sliced
1 (4 Oz) bottle capers, drained
2 ounces tin flat anchovy’s fillets, drained
1 (28 Oz) cans whole tomatoes, roughly crushed
2 (15 Oz) cans tomato pureed
2 teaspoon EACH dried oregano and dried parsley
3 teaspoons sea salt
Black pepper to taste
3-pound bucatini pasta (thick pasta with a hole in the middle)
2 cups freshly grated Parmesan cheese

DIRECTIONS:
1.   Bring a large pot of water salted water to a boil.
2.   Heat a skillet with oil over medium-heat and when sizzling.
3.   Add onion, jalapeno peppers, garlic, and sauté for 3 minutes
4.   Add olives, capers, and anchovy’s and sauté for 1 minutes.
5.   Add tomatoes and sauce and bring to a boil.
6.   Reduce heat and simmer for 15 minutes.
7.   Add oregano and next 3 ingredients and cook 10 minutes more.
8.   Add the pasta to the boiling water; add the pasta and cook until tender.
9.   About 2 minutes less the package directions.
10.                Drain and toss with the sauce
11.                Top with Parmesan cheese.

ENJOY DAN:                              SING SONGS AND EAT PASTA!!


Tuesday, August 29, 2017

SWEET AND SOUR CHICKEN ENJOY DAN:

                   SWEET AND SOUR CHICKEN by CHEF DAN:
Serves 4

CHICKEN BREADING:
1 pound boneless and skinless chicken breasts
3-eggs
1-cup almond flour
1/2-cup cornstarch
1/2-teaspoon garlic powder
1/4-teaspoon EACH sea salt, pepper, garlic powder, ginger powder, and cumin

SWEET AND SOUR SAUCE;
1/2-cup pineapple juice from (20 Oz) can pineapple tidbits listed below
1-Onion, diced
1/4-cup EACH apple cider vinegar, and ketchup
1 tablespoon soy sauce
1-1/2-teaspoons EACH curry powder and turmeric
1/2-teaspoon sea salt
2 tablespoons honey or pure maple syrup
2 tablespoons olive oil
2 bell peppers, cut into 1-inch chunks
2 garlic cloves, minced
1/2-teaspoon red pepper flakes

VEGETABLES/ PINEAPPLE:
1 (20 Oz) can pineapple tidbits
2 bell peppers, chopped

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   Cut chicken breasts into 1-inhch pieces: season with salt and pepper.
2.   Add chicken to eggs and coat them and then add to a Ziploc bag.
3.   Add flour to bag of chicken, cornstarch and next 6 ingredients.
4.   Shake bag to evenly coat.
5.   Add sweet and sour ingredients to a skillet, bring to a boil.
6.   Then simmer, stirring occasionally for about 15 minutes.
7.   Set aside.
8.   In a wok over high-heat add oil and when sizzling.
9.   Add chicken, onion; sauté 4 minutes; transfer to prepared baking dish.
10.                In a bowl add pineapple, bell peppers and sweet and sour sauce.
11.                Mix well to combine.
12.                Pour over chicken in the baking dish, bake for about 50 minutes.
13.                Serve over Jasmine rice.
14.                 
ENJOY DAN:                                                                       HALLELUJAH!!




Monday, August 28, 2017

THAI PEANUT SAUCE MY WAY ENJOY DAN:

                      THAI PEANUT SAUCE MY WAY by CHEF DAN:
Makes 1-1/2cups               (lasts 1 month in the fridge)

INGREDIENTS:
1/2-cup chunky peanut butter
1/3- coconut milk
2 tablespoon EACH soy sauce, rice vinegar, and lime juice
1 tablespoon EACH honey, and fish sauce
1-1/2-fresh ginger, grated
2 garlic cloves, minced
2 teaspoons red curry paste
2 tablespoons toasted sesame oil

DIRECTIONS:
1.   In a blender blend peanut butter and next 9 ingredients.
2.   While blending pour in sesame oil, and blend until smooth.

ENJOY DAN:                                         SING SONGS AND EAT THAI FOOD!!


GREEN BEANS WITH CHERRY TOMATOES ENJOY DAN:

           GREEN BEANS WITH CHERRY TOMATOES by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound green beans, trimmed and cut on the bias into 2-inch pieces
1-1/3-cup cherry tomatoes, halved
1/2-cup water
2 tablespoons butter
8 garlic cloves, roughly chopped
1 handful fresh basil
2 tablespoons KIRKLAND brand crumbled bacon

DIRECTIONS:

1.    In a skillet over medium-high heat add butter until sizzling.
2.    Add roughly chopped garlic, stirring often, about 2 minutes.
3.    Add halved cherry tomatoes, stirring until nice and brown.
4.    Add green beans, and 1/2-cup water.
5.    Cover skillet with a lid, cook, stirring occasionally, until beans are almost soft, about 6-8 minutes.
6.    Remove from heat and season with coarse salt and freshly ground black pepper.
7.    Top with crumbled bacon and fresh basil.

                                    ENJOY DAN:                                           BON-APPETITE:

Sunday, August 27, 2017

SPEGHETTI SQUASH WITH TOMATO SAUCE AND MEATBALLS ENJOY DAN:

      SPAGHETTI SQUASH WITH TOMATO SAUCE AND MEATBALLS by CHEF DAN

Serves 4

SPAGHETTI SQUASH AND TOMATO SAUCE:
3-pound spaghetti squash
1 onion, finely chopped
4 garlic cloves, minced
1 (10.5 Oz) can RO*TEL tomatoes with green chilies
1 (8 Oz) jar sun dried tomatoes
1tablespoon tomato paste
1/2-teaspoon EACH dried oregano and dried basil
1/4-teaspoon red pepper flakes
1 bay leaf

MEAT BALLS:
1-1/4-pound lean ground beef or lean ground turkey
1 tablespoon olive oil
1/2-onion. Finely chopped
1/2-cup old fashion oats
1 teaspoon EACH tamari, and ground fennel
1 teaspoon tomato paste
1/2-teaspoon sea salt
Pinch of black pepper
Pinch of cayenne pepper
5 garlic cloves, minced
1 egg
Garnish Parmesan cheese, shredded or grated
DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   With a fork poke several holes on the skin of the spaghetti squash.
2.   Place a baking sheet and bake for about 50 minutes.
3.   Remove and let cool then remove seeds and pull out spaghetti flesh.
SAUCE:
1.   In a skillet add oil over medium-high heat and when sizzling.
2.   Add onions and garlic and sauté for 4 minutes, stirring occasionally.
3.   Stir in RO*TEL tomatoes and next 6 ingredients:
4.   Reduce to low, cover and simmer for 25 minutes.
5.   Season with salt and pepper.
MEATBALLS:
1.   Combine the ground beef and remaining ingredients together in a bowl,
2.   Form into about 40 bite-size balls, place in the sauce, with spaghetti squash and simmer for 20 minutes:   

ENJOY DAN:               A LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT FRUIT!!



Friday, August 25, 2017

QUINOA BREAKFAST BOWL WITH COCONUT MILK ENJOY DAN:

QUIINOA BREAKFAST BOWLS WITH COCONUNT MILK by CHEF DAN:
Serves 4

INGREDIENTS:
1 quinoa
1-1/2cup coconut milk
1 teaspoon vanilla extract
1/8-teaspoon sea salt
3 tablespoon pure maple syrup
3 tablespoon cocoa powder
1/2-tespoon EACH onion powder and garlic powder
2 cups blueberries
1 cup toasted pine nuts
1/4-cup cocoa nibs

DIRECTIONS:
1.   Cook quinoa according to package directions.
2.   Fluff and set aside.
3.   In bowl combine quinoa and remaining ingredients together.
4.   Top with toasted pine nuts.

ENJOY DAN:                            SING SONG SONGS AND EAT BREAKFAST!!


Wednesday, August 23, 2017

MUSHROOM RISOTTO ENJOY DAN:

                        MUSHROOM RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:
1/2-cup dried shiitake mushrooms
4 cups water for mushrooms
2-1/2-cups water, divided
1 tablespoon olive oil
8-crimini mushrooms, quartered
2 garlic cloves, minced
2 shallots, finely chopped
1 cup white wine
1/8-teaspoon saffron
1 cup Arborio rice
1/2-cup frozen peas
1 tablespoon butter
1/4-cup feta cheese
1/4-cup grated Parmesan cheese
Sea salt and freshly ground pepper to taste
1 tablespoon cilantro

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)
1.   In a pot bring 4 cups of water to a boil; add dried mushrooms.
2.   Cover and remove from the heat.
3.   Let sit for at least 30 minutes, remove mushrooms, reserving liquid.
4.   Chop shiitake mushrooms into bit size pieces.
5.   In an oven proof skillet add oil over medium-heat when sizzling.
6.   Add all the mushrooms, garlic, shallots, saffron, and sauté for 4-5 minutes.
7.   Add rice and cook, stirring to coat rice with oil, 1 minute or so.
8.   Stir in wine and cook until it has completely evaporated, 1 minute.
9.   Stir in mushroom broth, 2 cups water, peas and season with S & P.
10.                Bring to a boil.
11.                Cover and transfer to the pre-heated oven, bake until most of the liquid has absorbed by the rice, 20-25 minutes.
12.                Remove from the oven.
13.                Stir in 1/2-cup water, consistency of the risotto should be creamy.
14.                Stir in the butter, feta cheese and Parmesan cheese.
15.                Top with cilantro.


ENJOY DAN:                                           BON-APPETITE!!

Tuesday, August 22, 2017

MEATLOAF IN THE CROCK POT ENJOY DAN:

                      MEATLOAF IN THE CROCK POT by CHEF DAN:
Serves 12

INGREDIENTS:
1-1/2-pounds white ground turkey or lean ground beef
1-1/2-cup enchilada sauce
4 eggs
1-1/2-cups Panko
1-(15 Oz) can black beans, drained and rinsed
1 tablespoon dried minced onions
2 teaspoons EACH, sea salt, ground sage, cumin, and paprika
8 crimini mushrooms, sliced
1 (Oz) can green chilies, drained well
1/2-cup ketchup
1/4-cup brown sugar
2 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1-1/2-cups Mexican cheese blend


DIRECTIONS:
1.   Combine turkey 1/2-cup enchilada sauce, and next 10 ingredients together in a bowl.
2.   Mix everything together with your clean hands and mix well.
3.   Shape into a round loaf and place in a 6-quart crock pot.
4.   Cover the top of the meat with the remaining enchilada sauce.
5.   Cover and cook for 8 hours.
6.   Whisk ketchup and next 3 ingredients in a bowl.
7.   Spoon sauce over the meat loaf.
8.   Top with cheese.
9.   Cover and cook on high for about 12-15 minutes or the cheese is melted.


ENJOY DAN:                                                    EAT WELL AND LIVE MORE!!