INSTANT POT THAI PINEAPPLE TOFU CURRY ENJOY DAN:

         INSTANT POT THAI PINEAPPLE TOFU CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

2-dried Pasilla Negro Chili Pods

1-onion, chopped

1/4-cup raw cashews

2 garlic cloves, smashed

1-thumb-size fresh ginger, grated

3 tablespoons peanut butter

1-(19 Oz) Mae Ploy coconut milk

2 tablespoons red curry paste

1/2-cup water

1-teaspoons EACH light soy sauce, and hoisin sauce

3 teaspoons rice vinegar

1-1/2-teaspoon sriracha

2 teaspoon brown sugar

1/4-teaspoon EACH turmeric powder, and Tandoori masala

1-(16 Oz) package tofu, pressed with a hard object for 20 minutes to drain liquid, then cube

1/2-cup pineapple cubes

1-tablespoon fresh lime juice

Cilantro for garnish

DIRECTIONS:

1.   Press SAUTE button on Instant Pot, add olive oil and when sizzling.

2.   Add Pasilla Negro Chilis and sauté for 1 minute.

3.   Add onion and sauté for 2 minutes.

4.   Then add cashews and sauté for 1 minute.

5.   Then add garlic and ginger and sauté for 1 minute.

6.   In a bowl whisk together peanut butter, and next 3 ingredients:

7.   You may have to heat the mixture little so the peanut butter mixes.

8.   Add mixture to Pot and give a stir with the garlic and ginger.

9.   Add soy sauce and next 6 ingredients, stir to combine.

10  Add cubed tofu to the Pot and mix.

11  Cover the lid cancel SAUTE mode.

12  Pres manual button adjust to high and cook for 2 minutes.

13  Quick release and release pressure.

14  Cancel KEEP WARM and press SAUTE mode again.

15  Add pineapple cubes and let simmer for 2 minutes.

16  Add lime juice.

17  Garnish with cilantro.

18  Serve over rice.

ENJOY DAN:                                                   STAY STRONG ARMY STRONG!!

INSTANT POT GOAT CURRY ENJOY DAN:

                        INSTANT POT GOAT CURRY by CHEF DAN:

Serves 4

CURRY POWDER:

2-teasoiins chili powder

3-teasoons turmeric powder

1-tablespoon EACH cumin seeds, coriander seeds, allspice berries, and fenugreek seeds

2-teasoons mustard seeds

1-teaspoon EACH Tandoori masala, and paprika

2-teaspoons EACH ground ginger, and white peppercorns

2 cloves

GOAT CURRY:

2- pounds mixed goat pieces or goat chops

3- tablespoons olive oil

5 garlic cloves

1onion, diced

3 tablespoons Curry powder

3-fresh thyme springs

1-(14.5 Oz) can diced tomatoes

1/2-cup beef broth

2-russet potatoes

Salt & pepper to taste

 CURRY POWDER:

1.   In a cast-iron skillet over low heat lightly toast spices.

2.   In spice grinder, grind until a fine powder.

GOAT CURRY:

1.   Pes the SAUTE button on the Instant Pot, add oil and when hot.

2.   Season goat meat with salt & pepper and add to the pot.

3.   Once outside of meat turn brown, add garlic and next 3 ingredients + curry powder spices.

4.   Stir fry for about 4 minutes.

5.   Pour in the diced tomatoes, beef broth and potatoes.

6.   Secure the lid, close the Pressure Value and cook 40 minutes at high pressure.

7.   Allow pressure to release naturally.

8.   Serve with rice or roti (flat bread)

CAVEMAN DAN:                                                     STAY STRONG EAT GOAT!!                 

INSTANT POT WHOLE CHICKEN ENJOY DAN:

                      INSTANT POT WHOLE CHICKEN by CHEF DAN:

Servings 1 whole chicken

INGREDIENTS:

1-whole chicken (4-5 pounds)

1-onion, chopped

2 carrots, chopped

2-cloves garlic, smashed

1-cup chicken broth

CAVITY OF CHICKEN:

1/2-lemon

1/2-onion, halved

3 garlic cloves

2 spring EACH fresh thyme and fresh rosemary

SPICE BLEND:

2 tablespoons olive oil

1-1/2-teaspoon salt

1-teaspoon EACH smoked paprika, oregano, and Herbs de Provence

1/2-teaspoon EACH black pepper. Garlic powder, and turmeric

DIRCTIONS:

1.   Remove the giblets and neck and any twine holding legs together.

2.   Put the veggies and garlic on the bottom of the Instant Pot.

3.   In a bowl, mix together the oil and spice blend.

4.   Gently lift the skin on the chicken breast and spread 1/2-the spice blend and salt under the skin and over the top of the chicken.

5.   Add the lemon and next 4 ingredients inside the chicken cavity.

6.   Set the Instant Pot to SAUTE, and when hot.

7.   Carefully add the chicken to the Instant Pot, breast down.

8.   Brown the chicken for 3 minutes, and using tongs flip the chicken and let brown 3 more minutes.

9.   Press CANCEL on the Instant Pot to turn off Saute mode.

10  Add 1-cup chicken broth around the chicken.

11  Close and lock the lid in place, then turn on MANUAL/HIGH PRESSURE.

12  For 30 minutes.

13  The value on top should be sealed.

14  Let the pressure release naturally.

15  Once the pressure has released you will be able to open the lid.

16  Carefully remove chicken from the Instant Pot.

17  Chicken might fall apart so you can shred or cut the chicken:

ENJOY DAN:                                               SHARE LIFE AND LOVE OF FOOD!!

INSTANT POT AUSSIE LAMB CHOPS ENJOY DAN:

                  INSTANT POT AUSSIE LAMB CHOPS by CHEF DAN:

Serves 2

INGREDIENTS:

2-AUSSIE Lamb Chops

1/2-teaspoon EACH mustard seeds and cumin seeds

1/2-onion, chopped

2-carrots, peeled and chopped

1/2-teaspoon EACH dried thyme and oregano

4-garlic cloves, minced

1 tablespoon red curry paste

1-(19 Oz) can Mae Ploy coconut milk

2 cups beef broth, or more if needed

4 dates, pitted and sliced

1 -bay leaf

2-tablespoon lime juice

2-tablespoons coconut cream

Salt and pepper

Olive oil

DIRECTIONS:

1.   Season the shanks with a generous, pinch of salt and black pepper.

2.   Sear the shanks on the highest sauté setting of the Instant Pot

3.   Sear until well browned an all sides about 8 minutes.

4.   Remove shanks from instant pot and add mustard and cumin seeds, and toast for 1 minute.

5.   Add onions and next 3 ingredients, along with 1/2-teaspoon salt and freshly ground black pepper.

6.   Cook for 8 minutes, then add garlic and cook 3 minutes more.

7.   Add the curry paste and cook 1 minute, then add coconut milk sir well.

8.   Add the lamb shanks back into Instant pot, and dates, cinnamon stick, bay leaf and enough beef broth to up 2/3-way up the side of the lamb.

9.   Season with little more salt and pepper.

10  Set Instant Pot to Pressure Cook on high for 45 minutes.

11  Once time is up let Instant Pot rest for 10 minutes, release pressure.

12  Remove lamb shanks and reduce the cooking liquid by setting sauté setting to high.

13  Allow to simmer until reduced by half, then add 2-of coconut cream.

14  Stirring well then add lime juice,

15  Strain the sauce into a bowl and discard solids.

ENJOY DAN:                                    AUSSIE LAMB CHOPS HALLELUJAH!!

INSTANT POT CAULIFLOWER TIKKA MASALA ENJOY DAN:

     INSTANT POT CAULIFLOWER TIKKA MASALA by CHEF DAN:

Serves 6

INGREDIENTS:

1-cauliflower, washed and cut medium-small florets

1-onion, diced

6 garlic cloves, minced

1-thumb-size fresh ginger peeled and grated

1-jalepeno, roasted and finely sliced

1-(14 Oz) can chickpeas, drained and rinsed

1-teaspoon olive oil

SAUCE:

1-(14.5 Oz) can diced tomatoes

1-red bell pepper, stem and seeds removed

3-cup raw spinach leaves

1-(19 Oz) Mae Ploy coconut milk

SPICES:

1/2-teaspoon EACH tandoori masala, garam masala, and ground cinnamon

1-teaspoons EACH ground turmeric, and cumin

1/8-teaspoon EACH red chili flakes, and chili powder

CASHEW CREAM:

1/2-cup raw cashews, soaked in water for 3 hour I

In a blender pour in cashews and water and blend until smooth. Set aside

DIRECTIONS:

1.   Set the INSTANT POT mode for 7 minutes.

2.   Add oil when hot add onion, garlic and ginger and cook 4 minutes.

3.   Add jalapeno and all spices and cook 2 minutes, stirring regularly.

4.   Add cauliflower, chickpeas, and all sauce ingredients

5.   Secure the lid and close the vent for sealing.

6.   Press the PRESSURE Cook Button, adjust time for 2 minutes.

7.   The INSTANT POT will take 10 minutes to come to pressure.

8.   When INSTANT POT beeps wait 1-2 minutes to release pressure.

9.   Serve with cashew cream.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!

TIRAMISU IN A MASON JAR ENJOY DAN:

                      TIRAMISU IN A MASON JAR by CHEF DAN:

3-4-servings

INGREDIENTS:

1/3-cup cool whip

1-(3 Oz) package Ladyfingers

1/2-cup cold espresso

2-tablespoons Kahlua coffee liqueur

2 teaspoons cocoa powder for dusting

DIRECTIONS:

1.   Place cool whip in the bottom of the Mason jars.

2.   Break the ladyfingers in half ad set in a single layer in a shallow dish.

3.   In a bowl combine espresso and Kahlua.

4.   Then drizzle over the top of ladyfinger and soak for about 3-minutes.

5.   Divide the lady finger among the Mason jars.

6.   Make 2 layers of ladyfinger per jar.

7.   Top with cool whip and repeat until all ingredients are used.

8.   Dust the tops with cocoa powder and then refrigerate for 4 hours or until filling has set.

ENJOY DAN:                                           COURAGE STRENGTH AND HOPE!!  

KAHLUA CROCK POT COFFEE ENJOY DAN:

                          KAHLUA CROCK POT COFFEE by CHEF DAN:

6 servings

INGREDIENTS:

6 strong black coffee

1/2-cup KAHLUA coffee liqueur

2/3-cup heavy whipped cream

2 tablespoons cocoa powder

1/4-cup Whipped Topping

DIRECTIONS:

1.   Combine the black coffee and Kahlua coffee liqueur in the slow cooker.

2.   Then stir in the hipped cream and cocoa powder.

3.   Cook on low for 3 hours.

4.   Serve in your favorite mug and top with Whipped Topping.

ENJOY DAN:                                                               STAY STRONG ENJOY LIFE!!

BUTTER BEANS WITH MUSHROOMS AND POLENTA ENJOY DAN:

BUTTER BEANS WITH MUSHROOM AND POLENTA by CHEF DAN:

Serves 4

POLENTA:

1-cup coarse ground cornmeal

3 cups cold water

1-tablespoon EACH dried thyme and dried smoked paprika

1 bay leaf

1 teaspoons salt

2 tablespoons butter

1/2-cup Parmesan cheese

BUTTER BEANS:

3-tablespoons olive oil

2 shallots

3-garlic cloves, minced

1-(8 Oz) package cremini mushrooms, quarter

3-cup kale leaves, shredded

2-(15 Oz) cans butter beans, drained and rinsed

1-(15 Oz) cans diced tomatoes, with liquid

2 teaspoons EACH dried oregano, dried thyme

Salt and pepper to taste

POLANTA:

1.   Bring water and 1 teaspoon salt to a boil in saucepan.

2.   Slowly whisk in the cornmeal, stir in thyme, paprika and bay leaf.

3.   Cook 30-40 minutes, stirring occasionally.

4.   Remove from heat and remove bay leaf.

5.   Stir in butter and Parmesan cheese.

BEANS:

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

2.   Add shallots, garlic, mushrooms, salt and pepper.

3.   Cook, stirring occasionally until mushrooms are soft 8-10 minutes.

4.    Stir in kale and cook for about another 2 minutes.

5.   Add the beans, and next 3 ingredients, season with salt & pepper.

6.   Bring mixture to a simmer and simmer over medium-heat for 10 minutes.

7.   David polenta between bowls and top bean mixture.

ENJOY DAN:                                              PLANT SEEDS AND LAUGH OFTEN!!

CATFISH TACOS ENJOY DAN:

                                     CATFISH TACOS by CHEF DAN:

Serves 4

JALAPENO COLESLAW:

2-cups EACH thinly sliced red & green cabbage

1-red onion, thinly sliced

2-tablespoon pickled jalapenos, chopped

1/3-cup Mexican sour cream

1-teaspoon honey

1-tablespoon liquid from pickled jalapenos

CATFISH:

 1-(16 Oz) catfish fillet

Salt and black pepper to taste

3/4-cup EACH flour, and cornmeal

1-1/2-teaspoons creole seasoning

3/4-teaspoon cayenne pepper

1/2-cup buttermilk

1-egg lightly beaten

2-tablespoons grape seed oil

4 corn tortillas

TOPPING:

2-radishes, cut into matchsticks

2-cups shredded cabbage

2 avocados, thinly sliced

2 tomatoes, diced

Fresh lime wedges

Salsa, cilantro, jalapenos

DIRECTIONS:

1.   Combine both cabbages, onion, and pickled jalapenos in a bowl.

2.   In another bowl, whisk together sour cream, honey and jalapeno liquid.

3.   Add to cabbage mixture; stir to combine, season with salt & pepper.

4.   In a shallow dish, combine flour and next 3 ingredients:

5.   In another bowl, whisk together buttermilk and egg.

6.   Cut cat fish into 1-inch strips and season with salt & pepper.

7.   Dip catfish in buttermilk mixture and then coat in cornmeal mixture.

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

9.   Add catfish fillets and cook until golden brown about 2-3-minutes.

10  Drain on paper towel-lined plate.

11  Warm the tortillas the way you want.

12  Place a couple of catfish on each tortilla and top with slaw you’re your favorite toppings.

ENJOY DAN:                                                        COURAGE STRENGTH HOPE!!

D. & L. LYONS SHEPARD PIE ENJOY DAN:

                     D & L LYONS SHEPARD PIE by CHEF DAN:

Serves 6

POTATOES:

1-1/2-pounds potatoes, peeled

4 tablespoons butter, melted

1/2-cup warm milk

Salt and freshly ground black pepper to taste

MEAT MIXTURE:

1-tablespoons olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 garlic cloves, smashed

1-teaspoon EACH thyme and lemon pepper

3-teaspoon tomato paste

2-teaspoon Worcestershire sauce

1-1/2pound ground beef

1-cup frozen peas

1-cup frozen corn

2-tablespoons flour

1--cup beef broth

3/4-cup Guinness

1-tablespoon fresh parsley, chopped for garnish

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a soup pot, cover potatoes with water; add a generous pinch of salt.

2.   Bring to a boil and cook 16-18 minutes.

3.   Drain and return to pot.

4.   Use a potato masher to mash potatoes until smooth.

5.   Add melted butter, and milk.

6.   Mash together until fully incorporated, then season with salt & pepper.

7.   Add onion and next 6 ingredients and cook for 5-6 minutes.

8.   Add ground beef and cook until no longer pink, about 5 minutes.

9.   Stir in frozen peas and corn and cook 3 more minutes.

10  Sprinkle meat with flour, salt & pepper stir evenly to distribute.

11  Cook 2 minutes, add beef broth, and Guinness

12  Bring to a simmer and let thicken slightly about 5 minutes.

13  Top the beef mixture with potato mixture, with a pipping bag for a decorative look over the beef.

14  Bake for 20 minutes

ENJOY DAN:                                                       STAY STRONG BEAT CANCER!!