ARCTIC CHAR,M BROCCOLI WITH SOY GINGER SAUCE ENJOY DAN:

ARCTIC CHAR, BROCCOLI WITH SOY GINGER SAUCE by CHEF DAN:

Serves4

INGREDIENTS:

2 heads broccoli, trimmed

3 tablespoon olive oil

1/4-teaspoon EACH kosher salt and freshly ground black pepper

4 (5-6 ounce) Arctic char fillets, skin on

1 cup frozen edamame

2 tablespoon orange juice

2 tablespoon EACH soy sauce, rice vinegar, and sweet chili sauce

1 thumb-size fresh ginger, grated

3 garlic cloves, smashed

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Toss the broccoli with 1-1/2 tablespoons oil, season with 1/8 each teaspoons salt and pepper.

2.   Place on prepared baking sheet; roast for 5 minutes.

3.   Pat fillets dry, then brush with 1 tablespoon oil and season with remaining salt and pepper.

4.   Toss the edamame in a bowl with 1/2-teaspoon oil.

5.   Remove baking sheet from the oven; using a spatula to toss and rearrange the broccoli so there is room in the center for the fish.

6.   Scatter the edamame on top of the broccoli.

7.   Place the fillets, skin side down, in the center of the baking sheet.

8.   Return to the oven and roast 8-10 minutes, or until arctic char is no longer translucent and the broccolini is crisp-tender and little charred.

9.   In a skillet over medium-high heat add orange juice and next 5 ingredients.

10.                Bring to a boil and cook for about 2 minutes or until mixture is slightly reduced.

11  Drizzle fish and vegetables with the sauce and serve.

ENJOY DAN:                                            LOVE MORE AND WORRY LESS!!                                  

SHRIMP VINDALOO MY WAY ENJOY DAN:

                       SHRIMP VINDALOO MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

1 teaspoon EACH kosher salt, ground turmeric, black pepper, and ground coriander

1/2-teaspoon EACH ground cumin, jalapeno powder, ground cinnamon, and ground ginger

2 teaspoons Siracha

1/4-teaspoon EACH ground cloves, and ground cardamom

1-1/2-teaspoon cider vinegar

3 tablespoon olive oil

1 onion, chopped

3 garlic cloves, smashed

1(24 Oz) tub Vindaloo Indian simmering sauce (from Costco)

1-pound large shrimp, peeled and deveined

2 tablespoon lemon juice

DIRECTIONS:

1.   In a bowl, add first 12 ingredients, mix to form a paste, set aside.

2.   Add oil to a skillet over medium-heat and when sizzling.

3.   Add onion and garlic and sauté for 4 minutes.

4.   Add in the paste, and stir for 30 seconds.

5.   Add the Vindaloo sauce.

6.   Once mixture begins to simmer lower heat to low, cover and simmer for about 15-18 minutes.

7.   Stirring occasionally, add the shrimp, stir to coat.

8.                         SHRIMP VINDALOO MY WAY by CHEF DAN:

9.   Increase heat to medium and cook, stirring frequently for 3 minutes or until shrimp turn pink.

10.                Add lemon juice and serve over rice or rice noodles.

ENJOY DAN:                                                            LOVE MORE WORRY LESS!!

COCONUT CURRY WITH ROASTED CAULIFLOWER ENJOY DAN:

       COCONUT CURRY WITH ROASTED CAULIFLOWER by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 head cauliflower cut into 1-inch florets

2 tablespoon olive oil

1 (24 Oz) container Maya Kaimal Curry Simmering Sauce (from Costco)

1/2-cup frozen green peas

1/2-teaspoon Tandoori Masala

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   In a bowl toss cauliflower with oil.

2.   Spread on a baking sheet.

3.   Season with kosher salt.

4.   Roast, turning once or twice until fork tender about 20 minutes.

5.   In a saucepan heat curry simmering sauce and Tandoori Masala over medium-heat.

6.   Add florets and simmer for about 5-6 minutes.

7.   Add peas and cook for 3-4 minutes more.

8.   Serve over basmati rice or rice noodles.

ENJOY DAN:                                                             LOVE MORE WORRY LESS!!

CREAMSICLE FLUFF ENJOY DAN:

                                CREAMSICLE FLUFF by CHEF DAN

serves 12

INGREDIENTS:

1 (6 Oz) package orange Jell-O

1 box instant vanilla mix

1--cups boiling water

1/2-cup cold water, and stir.

1 (8 Oz) tub cool whip

1 (14 Oz) can mandarin oranges, drained

1 (8 Oz) can crushed pineapple, undrained

1 cup mini marshmallows

DIRECTIONS:

1.   In a la bowl combine orange Jell-O and boiling water.

2.   Mix until dissolved.

3.   Add cold water and stir.

4.   Chill for 30 minutes.

5.   Whisk in vanilla pudding mix until smooth and chill for another 12 minutes or until it becomes thickened.

6.   Fold in cool whip, mandarin oranges, and crushed pineapple.

7.   Chill until set about 1 hour.

ENJOY DAN:                                                            LOVE MORE WORRY LESS!!

SWEDISH MEATBALLS WITH CRANBERRY SAUCE ENJOY DAN:

          SWEDISH MEATBALLS WITH CRANBERRY SAUCE by CHEF DAN:

Serves 10-12

MEATBALLS:

1 tablespoon butter

1/2-onion, minced

2/3-pound ground beef

2/3-poundground pork

1/4-teaspoons EACH ground nutmeg and ground allspice

1-1/2-cup Panko

3/4-cup milk

1-egg

 fresh snipped chives

CRANBERRY SAUCE;

1(14 Oz) can jellied cranberry sauce

1 bottle (bottle) chili sauce

3/4-cup brown sugar

1/2-teaspoon EACH ground cumin and smoked paprika

1/4-teaspoon cayenne pepper

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a skillet melt butter over medium-high heat when sizzling.

2.   Add onions and sauté for 4-5 minutes.

3.   Remove to a bowl.

4.   Combine beef and pork, and next 5 ingredients.

5.   Season with salt and pepper to taste.

6.   Add in the onions.

7.   Line 2 prepared baking sheets.

8.   Roll out the meat mixture into balls.

9.   Bake in preheated oven for 15-20 minutes.

10  Make the cranberry sauce by simmering all the ingredients into a saucepan.

11  Serve the meatballs and cranberry sauce together.

ENJOYU DAN:                 EAT SWEDISH MEATBALLS AND CRANBERRY SAUCE.

HOMEMADE CRANBERRY SAUCE ENJOY DAN:

                   HOMEMADE CRANBERRY SAUCE by CHEF DAN:

Serves 10-12

INGREDIENTS:

4 cups fresh cranberries

1 cup orange juice

1/4-cup honey

1/2-teaspoon EACH ginger powder and cinnamon

1/4-cup orange marmalade

DIRECTIONS:

1.   Combine all ingredients in a sauce pan over medium-high heat.

2.   Stirring frequently until mixture begins to boil.

3.   Once mixture boils, reduce heat to low-simmer and simmer 4 minutes.

4.   Remove from heat and cool in the refrigerator until serving.

5.   Sauce will thicken as it cools.  

ENJOY DAN;                                                      LOVING FRESH CRANBERRIES!!

GREEK OCTOPUS ENJOY DAN:

            OCTAPODI KOKKINSTO GREEK OCTOPUS by CHEFF DAN:

Serves 4

INGREDIENTS.

1 small octopus, about 2 pounds

4 tablespoons olive oil

2 leeks, trimmed and cut into 1/2-inch cylinders

3 garlic cloves

1 tablespoon black pepper

1 (15.5 Oz) can crushed tomatoes

1/2-red wine

1 orange, with skin, cut into small triangular segments

1 teaspoon EACH curry powder, red chili powder, and garam masala

3 springs fresh thyme

1/2-cup pitted green olives

1/2-cup pitted Kalamata olives

DIRECTIONS:

1.   Clean the octopus.

2.   Remove the hood and then using a sharp knife remove the beak.

3.   Cut the hood into 1-inch wide strips.

4.   Cut the octopus into 8 pieces along with the tentacles.

5.   In a skillet over low-heat, add 2 tablespoon olive oil and when sizzling.

6.   Cook leeks in the oil for 14 minutes or until they start to caramelize.

7.   Meanwhile in a stock pot het remining oil over medium-low heat.

8.   Stir in garlic, then add octopus tentacles and hood and stir.

9.   Cover and cook until octopus turn a deep pink.

10.                Add leeks, black pepper and next 6 ingredients.

11.                Season with salt and pepper.

12.                Cover and simmer for 45-55 minutes.

13.                10 minutes before serving add olives.

ENJOY DAN:                                                     EAT SEAFOOD AND ENJOY LIFE!!

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM ENJOY DAN:

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 sweet potatoes

1/2-cup brown sugar

1 cup almond milk

2 eggs

1 teaspoon EACH vanilla extract and cinnamon

1-1/2-teaspoos EACH sea salt, pumpkin spice, and nutmeg

TOPPING:

1-cup brown sugar

1 cup pecans, finely chopped

3/4-cup all-purpose flour

3/4-stick butter, melted

1 (7 Oz) jar marshmallow cream

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a preheated oven bake sweet for 30 35 minutes or until fork tender.

2.   Slice open and scoop out the flesh into a bowl.

3.   Add brown sugar, and next 7 ingredients.

4.   With a potato masher, mash them up just enough, you don’t want perfectly smooth.

5.   In a separate bowl, add brown sugar, chopped pecans, flour, and melted butter.

6.   Mix until thoroughly combined.

7.   Spread sweet potato mixture in a prepared baking dish.

8.   Add marshmallow cream over the sweet potato mixture.

9.   Sprinkle the crumb mixture all over the top.

10  Bake in preheated oven for about 30 minutes.

ENJOY DAN:                                                                  BON-APPETITE!!

CURRY SPLIT SOUP MY WAY ENJOY DAN:

                   CURRY SPLIT PEA SOUP MY WAY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2-tablespoon butter

1-onion, sliced

2-garlic cloves, roughly chopped

2-tablespoon fresh ginger

1-teaspoon EACH turmeric, garam masala and tandoori masala

2-teaspoon EACH cumin, and curry powder

1-roasted sweet potatoes

1cup EACH frozen peas, carrots, and cauliflower

2-cups split peas

6 cups vegetable broth

1 (19 Oz) can Mar Ploy coconut milk

1/3-cup orange juice

1-cup mustard greens for garnish

DIRECTIONS:

1.   In a stock pot, warm the butter over medium-heat and when sizzling.

2.   Add onion and season with salt and pepper; sauté for 4 minutes.

3.   Add ginger and next 11 ingredients.

4.   Stir and bring the mixture to a boil.

5.   Reduce heat to a genital simmer.

6.   Cover and cook 50 minutes.

7.   With an immersion blender, blend until almost smooth.

8.   Stir in coconut milk, and orange juice.

ENJOY DAN:                                                        SING SONGS AND EAT SOUP!!

SLOW COOKED HOT SPICE APPLE CIDER ENJOY DAN:

         SLOW COOKER HOT SPICED APPLE CIDER by CHEF DAN:

Makes 8 cups

INGREDIENTS:

2 quarts apple cider

6 (3-inch) cinnamon sticks

1 orange

2 tablespoon whole cloves

1 tablespoon EACH allspice berries and juniper berries, crushed

Rum of your choice optimal

Additional cinnamon sticks for serving

DIRECTIONS:

1.   Wrap allspice berries and juniper berries in cheesecloth.

2.   Pour apple cider into a crock pot.

3.   Add cinnamon sticks, allspice and juniper berries.

4.   With a toothpick, poke holes all around the orange 1/2-1-inch apart.

5.   Place orange into cider in the slow cooker.

6.   Cook on low until hot and spiced through, about 4 hours.

7.   Ladle into mugs along an ounce of rum if using.

8.   Place a cinnamon stick in each mug and serve.

ENJOY DAN:                              FOR THE LOVE OF FOOD AND DRINK!!

JAPENESE STYLE PANCAKES WITH BLUEBERRY SAUCE ENJOY DAN:

       JAPANESE STYLE PANCAKES WITH BLUEBERRY SAUCE by CHEF DAN:

Serves 4

JAPANESE STLE PANCAKES:

2 eggs

3/4-cup almond milk

3 tablespoon sugar + 1 teaspoon

1/2-teaspoon vanilla

1/4-teaspoon salt

1-1/2-cup coconut flour

1 teaspoon baking powder

1/4-teaspoon baking soda

DIRECTIONS:

1.   In a bowl add the eggs and whisk quickly.

2.   Then add the milk and vanilla, then add the sugar and whisk.

3.   Then add the flour, baking powder and baking soda whisk to incorporate well.

4.   Let batter sit for 15 minutes.

5.   Heat a skillet over medium-low heat and using a pastry brush.

6.   Brush the inside of a ring mold with oil.

7.   Add remining oil to the skillet, place ring in center of the skillet.

8.   Let heat up for a few minutes and then pour batter into the mold until it is half full.

9.   Cook the pancake for four minutes or until bubbles start to form on top

10  Use a spatula to carefully flip the pancake and mold over and cook 3 more minutes or until golden brown.

11  Serve with blueberry sauce or pure maple syrup

BLUBERRY SAUCE:

1 cup fresh blueberries

2 teaspoons corn starch

2 tablespoon brown sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

DIRECTIONS:

1.   Combine all ingredients in a skillet.

2.   Let blueberries cook down until they burst, and sauce has thickened.

3.   Transfer to glass bowl and set aside.

ENJOY DAN:                                                         BE STRONG KEEP FAITH!!

WAFFLES WITH APPLE CIDER MAPLE SYRUP ENJOY DAN:

       WAFFLES WITH APPLE CIDER MAPLE SYRUP by CHEF DAN:

Servers 6

APPLE CIDER MAPLE SYRUP:

1 cup apple cider

1 cup maple syrup

2 tablespoons butter

DIRECTIONS:

1.   In a saucepan, combine apple cider and syrup and bring to a boil.

2.   Sir often to prevent syrup from burning.

3.   Once syrup has a thick consistency, turn off heat.

4.   Remove from heat and stir in butter.

5.   Serve the waffles on a plate and drizzle a good amount of syrup.

WAFFLES:

2-1/4-cups Original Bisquick mix

1-1/4-cups almond milk

2 tablespoon honey

2 tablespoon olive oil

1 teaspoon ground cinnamon

1/8-teaspoon EACH ground coriander and ground nutmeg

1/2-apple finely chopped peeled apple

DIRECTIONS

1.   Heat waffle iron sprayed with Pam before each batter is added.

2.   In a bowl stir in all waffle ingredients except apple.

3.   Blend well then stir in apple.

4.   Pour batter onto center of ho waffle-iron.

5.   Close lid and bake for 5 minutes or until steam stops.

6.   Remove and serve with syrup.

ENJOY DAN:                                                    FOR THE LOVE OF FOOD!!