MS. KATZAKIAN PANCAKE RECIPE ENJOY DAN:

                  MS. KATZAKIAN PANCAKE RECIPE by CHEF DAN

Serves 10       (soupson4-40.blogspot.com)

INGREDIENTS:

3 cups or Krusteaz Buttermilk Pancake Mix (I tried original flour, but they tuned out flat)

4 tablespoons brown sugar

2 tablespoons Vermont Pure Maple Syrup

2-teaspoons ground ginger

1/2-teaspoon cloves

DIRECTIONS:

1.   Preheat and lightly grease a skillet or electric griddle.

2.   Whisk together 2 cups water and 2 large eggs into the pancake mix.

3.   Drop 1/2-cup onto the cooking surface, spreading lightly on the surface.

4.   Cooking until lightly browned, 2-4 minutes per side.

ENJOY DAN:                               COOK WITH SOUL EAT WITH PLEASURE!!

KOREAN CHICKEN THIGHS IN THE CROCK POT ENJOY DAN:

          KOREAN CHICKEN THIGHS IN THE CROCK POT by CHEF DAN:

Serves 12 (FOR THE TREE FARM WORKERS)

FOR THE CHICKEN:

3 pounds potatoes peeled and cubed

4 carrots peeled and chopped into chunks

1-onion chopped

14- chicken thighs

12 cremini mushrooms halved

10 garlic cloves peeled and roughly chopped

1 thumb-size ginger peeled and chopped

2 dried chilies

SAUCE:

3-tablespoons Gochujang (Korean chili paste)

1/3-cup soy sauce

2 tablespoon EACH honey, mirin, and oyster sauce

1/4-cup red wine

1/4-teaspoon pepper

TO SERVE:

2 teaspoon sesame oil

5 scallions, bias sliced lengths into 1/2-inch pieces

3 tablespoons toasted sesame seeds

1 (12 Oz) package rice noodles

DIRECTIONS:

1.   Place rice noodles in hot water for 20 minutes, drain and set aside.

2.   Place chicken, vegetables, garlic ginger and chilies into crock-pot.

3.   Combine all sauce ingredients and pour over the ingredients in the crock-pot.

4.   Cook on low for 6 hours.

5.   1/2-hour before the end of cooking time.

6.   Slowly stir in the rice noodles.

7.   Just before serving, stir in the sesame oil.

8.   Sprinkle with scallions, toasted sesame seeds.

ENJOY DAN:                                                                            BON-APPETITE!!

CUBAN PORK CHOPS WITH MOJO ENJOY DAN:

                    CUBAN PORK CHOPS WITH M0JO by CHEF DAN:

Serve 6

MARINATE:

1-1/2 cups orange juice

1/2-cup lemon juice

1/4-cup white vinegar

RUB:

1-1/2-teaspoons ground cumin

1 tablespoon EACH garlic powder, onion powder, paprika, and black pepper

1-1/2-tablespoon EACH sea salt and oregano

IN FRY PAN:

6-i-inch thick pork chops

3 tablespoons olive oil

1/2-onion chopped

2 garlic cloves smashed

1/2-cup-EACH white wine, and orange juice

1-teaspoon lime juice

DIRECTIONS:

1.   Mix marinate, pour into a Ziploc bag with pork chops.

2.   Refrigerate up to 4 hours or overnight.

3.   Remove pork chops and discard juice, pat dry with paper towels.

4.   Rub both sides of chops with dry rub.

5.   Add oil in a skillet over medium-high heat and when sizzling.

6.   Add rubbed chops and fry for a few minutes until I side is seared.

7.   Flip chops add onion all-round the edges of the chops.

8.   Lower heat, cook 2-3 minutes, add garlic, and cook until garlic is browned.

9.   Add wine, orange juice and lime juice, lower heat, and simmer for about 7 minutes.

ENJOY DAN:                                                                    BON-APPETITE!!

CURRIED CAULIFLOWER SOUP ENJOY DAN:

                      CURRIED CAULIFLOWER SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 head of cauliflower, broken in small fillets

2 tablespoon olive oil

1 onion diced

1 thumb-size fresh ginger grated

1 tablespoon red curry paste

1-teqspoon lemon juice

1/2-cup white wine

1-1/2-cup vegetables broth

1 (19.5 Oz) can Mae Ploy coconut milk

2 teaspoons rice vinegar

Sea salt and freshly ground black pepper to taste

1/4-cup scallions chopped

1 tablespoon fresh basil

DIRECTIONS (preheat oven to 400 f)

1.   Toast the cauliflower with enough oil to lightly coat.

2.   Spread the cauliflower in a single on a prepared baking sheet.

3.   Roast until golden brown for about 25-30 minutes.

4.   In stock pot add 1 tablespoon oil over medium-heat and when sizzling.

5.   Add onion, and ginger with a dish of salt, sauté for 4 minutes.

6.   Add garlic, curry paste and lemon juice, stir to incorporate.

7.   Raise heat to medium-high and add wine and cook 1 minute.

8.   Add 1/2 the roasted cauliflower to the pot, add broth and next 4 ingredients.

9.   Bring to simmer and simmer for 10 minutes.

10  Let soup cool for10 minutes or so.

11  Transfer to a blender and blend until smooth.

12  Top smooth soup with remaining roasted cauliflower.

ENJOY DAN:                                    THE KICHEN IS THE LOVE OF THE HOME!!

BLUEBERRY CHOCOLATE PUDDING ENJOY DAN:

BLUEBERRY CHOCOLATE PUDDING by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup chocolate pudding

1 cup granola

1/3cup cocoa powder

1/3-cup fresh blueberries

3 tablespoon white chocolate chips

DIRECTIONS:

1.   Layer pudding into a jar beginning with chocolate pudding.

2.   Then chocolate powder, granola, and blueberries.

3.   Continue layering into jar is full.

4.   Top with white chocolate chips.

5.   Chill for 30 minutes.

ENJOY DAN:                                                     DON’T FORGET TO SHARE!!

YOGURT BLUEBERRY PARFAIT ENJOY DAN:

                YOGURT BLUEBERRY PARFAIT by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup fresh blueberries

2 cups nonfat Greek-style yogurt

3 tablespoon white chocolate mini chips

1/2-cup granola

4 tablespoon sunflower seeds

DIRECTIONS:

1.   Spoons 1 tablespoon fresh blueberries, into 4 glasses.

2.   Spoon 1/4-cup Greek yogurt over barriers in each glass.

3.   Then top with 1 teaspoon mini white chocolate chips.

4.   Then top with 1 tablespoon granola, and a sprinkle of sunflower seeds.

5.   Then add another layer of berries, yogurt, chocolate, sunflowers, and granola to each glass.
6. Chill for 30 minutes.

ENJOY DAN:                                                       ENJOY LIFE EAT CHOCOLATE!!

CANTALOUPE AND BLUE BEERY SALAD ENJOY DAN:

                  CANTALOUPE AND BLUE BERRY SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoon olive oil

3 tablespoons Champagne vinegar

1 teaspoon coriander

Sea salt and freshly ground black pepper to taste

1/8-teaspoon ground cardamom

2 tablespoon honey

1 cup fresh blueberries

3 cup cantaloupe cubed

1/2-cup roasted pumpkin seeds

1/4-cup mint chopped

1/2-teaspon sumac for serving

DIRECTIONS:

1.   Whisk oil, vinegar and next 5 ingredients in a bowl.

2.   Add blue berries, and cantaloupe, toss to coat.

TO SERVE:

1.   Add pumpkin seeds, and mint, to the salad and toss gently to combine.

2.   Top with sumac.

ENJOY DAN:                                                SING SONGS AND PLANT SEEDS!!

ORZO SALAD WITH TOMATOES ENJOY DAN:

               ORZO SALAD WITH TOMATOES by CHEF DAN:

Servs 6

VINAIGRETTE:

1/4-cup red wine vinegar

2 tablespoons lemon juice

1 teaspoon honey

3/4-teaspoon black pepper

1/3-cup olive oil

SALAD:

1-1/2-cups orzo

4 cups chicken broth

1 (16Oz) can garbanzo beans, drained and rinsed

2 cups cherry tomatoes halved

4 tablespoon fresh snipped chives thinly sliced

1 cup arugula

Sea salt and freshly ground pepper

1 cup feta cheese crumbled

1/2-cup pine nuts toasted

 DRESSING:

1.   Whisk together vinegar and remaining ingredients.

2.   Set aside.

SALAD:

1.   Cook the orzo in chicken broth cook according to package directions.

2.   Drain but DO NOT rinse

3.   Let pasta cool to room temperature, tossing now and then.

4.   Toss the cooked pasta with garbanzo beans and next 4 ingredients.

5.   Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing.

6.   Sprinkle with feta and pine nuts and toss lightly.

ENJOY DAN:                                                        ENJOY LIFE LAUGH OFTEN!!

CAULIFLOWER CASSEROLE ENJOY DAN:

                    CAULIFLOWER CASSEROLE by CHEF DAN:

Serves 6

INGREDIENTS:

1 head cauliflower, broken into florets

1 cup Mexican sour cream

1 cup shredded cheddar cheese

1/2-cup cornflakes crushed

1/2-onion chopped

1/2-bell pepper chopped

1/3-cup roasted bell peppers

1-teaspoon EACH sea salt, and garlic power

4 tablespoon bacon bits

1/4-cup Parmesan cheese

1 tablespoon smoked paprika

DIRECTIONS: (preheat oven to 325 f)

1.   Place 1-inch of water in a saucepan; add cauliflower.

2.   Bring to a boil.

3.   Cover: reduce heat to simmer, and simmer for 5-10 minutes.

4.   Drain and set aside.

5.   In a bowl combine the cauliflower and next 9 ingredients.

6.   Combine thoroughly.

7.   Transfer to a prepared baking dish.

8.   Sprinkle with Parmesan cheese and smoked paprika

9.   Bake uncovered for 30-35 minutes or until bubbly.

ENJOY DAN:                                                                       BON-APPETITE!!

HALIBUT WITH OLIVES AND POTATOES ENJOY DAN:

HALIBUT WITH OLIVES AND POTATOES by CHEF DAN:

Serves 4

INGREDIENTS
1-1/2-pounds fresh halibut, skin on

1/2-teaspoon celery salt

1/4-teaspoon fresh ground black pepper

1 (15.5 Oz) can diced tomatoes

1 onion chopped

1 cup green olives halved and sliced

1/4-cup capers drained

1 garlic clove smashed

3 tablespoon olive oil

1/8-teaspoon red pepper flakes

10 fingerling potatoes thinly sliced

A handful fresh cilantro chopped

DIRECTIONS:

1.   Pat dry halibut and sprinkle both side with celery salt and pepper.

2.   Set aside.

3.   Combine tomatoes and next 6 ingredients toss to mix well.

4.   Layer potatoes slices over the vegetables to cover them completely.

5.   Add tomatoes ingredients to a skillet over medium-low heat.

6.   Cook at a low simmer and shaking pan occasionally, for20-25 minutes.

7.   Place halibut on top of the potatoes.

8.   Cover and continue cooking until the halibut is opaque.

9.   About 10-12 minutes.

10.                Serve with cilantro and a few capers.

ENJOY DAN:                                                             ENOY LIFE LAUGH OFTEN!!

CUBAN NATIONAL DISH (ROPA VIEJA) BEEF STEW ENJOY DAN:

     CUBAN NATIONAL DISH (ROPA VIEJA) BEEF STEW by CHEF DAN:

Serves 12 (FOR MARJORIE“B” BRITHDAY PARTY)

MARINATE:

3-pounds flank steak cut into bit size pieces

3 tablespoons olive oil divided

1 tablespoon vinegar

2 cup orange juice

4 garlic cloves divided

1 tablespoons (recipe to follow)

1 teaspoon sea salt

1 teaspoon cumin

1 teaspoons oregano

INGREDIENTS:

1 onion chopped

1 (8 Oz) jar roasted bell peppers

4 garlic cloves smashed

1 (15.5 Oz) can RO’TEL tomatoes

10 fingerling potatoes

10 Spanish olives stuffed with pimiento

2 teaspoon capers

4 cups beef broth

1 (15 Oz) can tomato sauce

10 stuffed olives w/ pimiento-

1-Teasonon EACH Goya Sazon, and dried oregano

1/4-cup Pimientos drained

3 serrano peppers sliced

2 poblano, peppers sliced

1 tablespoon rice vinegar

1 teaspoon EACH sea salt and ground pepper

1-cup frozen peas

2 bay leaves

DIRECTIONS FOR MARINATE:

1.    In a Ziploc bag add 2 tablespoon oil all marinated remaining ingredients.

2.    Add flank steak and marinate over night.

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

4.    Add meat and brown on all sides.

5.    Add to a prepared crock pot.

6.    Pour all remaining ingredients over the meat and cook on low for 5-6 hours.

HOMEMADE SAZON:

1 Tablespoon each ground coriander, cumin, turmeric, garlic powder, and sea salt.

2 teaspoon oregano

1 teaspoon black pepper

DIRECTIONS:

1.    Combine all ingredioents and mix well.

ENJOY DAN:                                                            SING SONG AND LAUGH OFTEN!!

STRAWBERRY ARUGULA SALAD ENJOY DAN:

                 STRAWBERRIES ARUGULA SALAD by CHEF DAN:

          Serves 4

DRESSING:

1/4-cup Black Mission Fig Balsamic Vinegar

2 tablespoon sesame oil

2 teaspoons of 1 packet of PYURE organic stevia

1 tablespoon EACH sesame and poppy seeds

1 tablespoon onion minced

1/2-teaspoon Worcestershire sauce

1/4-teaspoon smoked paprika

SALAD:

1-quart strawberries sliced

10 ounces fresh arugula, torn into bit-size pieces

1/4-cup toasted almonds

DIRECTIONS:

1.   Whisk together fig vinegar and next 7 ingredients.

2.   Let stand 1 hour at room temperature.

3.   Toss together and strawberries and arugula.

4.   Sprinkle with toasted almonds and fig dressing.

ENJOY DAN:                                                     DON’T FORGET TO SHARE!!

WASABI POTATO SALAD ENJOY DAN:

                     WASABI POTATO SALAD by CHEF DAN:

Serves 10-12

2-1/2pounds red-skinned potatoes, cubed

3 tablespoons rice vinegar

WHISK:

1 cup mayonnaise

1 cup Mexican sour cream

2 tablespoons wasabi paste or wasabi powder

2 tablespoon Dijon mustard

Water to mix with paste or powder

1 tablespoon rice vinegar

COMBINE INGREDIENTS:

1/2-cup bacon bits

2 apples

1/4-cup celery diced

3 scallions, bias cut on 1/2-lenths

2 tablespoon finely chopped cilantro

DIRECTIONS: (PRE-HEAT OVEN TO 425)

1.   Cook potatoes in pot of boiling salted water, until fork tender.

2.   10-12 minutes: drain potatoes.

3.   Transfer to a prepared baking sheet.

4.   Drizzle with vinegar.

5.   Bake in preheated oven for 20-25 minutes or until golden brown.

6.   Combine all bacon bits ingredients together.

7.   Whisk together mayonnaise and next 5 ingredients.

8.   Place baked potatoes in a bowl.

9.   Add bacon bits ingredient into the bowl with the potatoes, stir to combine.

10  Add mayonnaise ingredients to the potato mixture.

11  Mix thoroughly until well combined.

ENJOY DAN:                                                                           OKEYDOKEY!!