GARLIC-HERB BREAD by CHEF DAN: serves 6-8
INGREDIENTS:
6 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons butter
1- Teaspoons dried red crushed red pepper flacks
1 (16oz) rosemary ciabatta bread
1/2 cup parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Stir together the first 4 ingredients in a bowl.
3. Cut bread in half lengthwise.
4. Brush cut sides with garlic mixture.
5. Place on baking sheet.
6. Bake at 350 degrees for about15-20 minutes.
7. After 10 minutes add parmesan cheese.
ENJOY DAN: hallelujah
Sunday, August 15, 2010
ALLMOST FAT FREE ENJOY DAN:
HEALTHY FRENCH TOAST by CHEF DAN:
Serves 3
INGREDIENTS:
7 egg whites
1/4 cup fresh orange juice
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon allspice
4 large bread slices
1 tablespoon butter
1/4 cup maple syrup or Dan’s honey
1/4-cup fresh blueberries
DIRECTIONS:
1. Whisk together first 5 ingredients in a bowl.
2. Dip bread slices in the egg mixture, coating both sides.
3. Melt butter on a nonstick skillet over medium-heat.
4. Place bread slices on the skillet.
5. Pour remaining egg mixture over bread slices.
6. Cook 3-4 minutes on each side until golden brown.
7. Drizzle with maple syrup or Dan’s honey, and top with blueberries.
ENJOY DAN: hallelujah
Serves 3
INGREDIENTS:
7 egg whites
1/4 cup fresh orange juice
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon allspice
4 large bread slices
1 tablespoon butter
1/4 cup maple syrup or Dan’s honey
1/4-cup fresh blueberries
DIRECTIONS:
1. Whisk together first 5 ingredients in a bowl.
2. Dip bread slices in the egg mixture, coating both sides.
3. Melt butter on a nonstick skillet over medium-heat.
4. Place bread slices on the skillet.
5. Pour remaining egg mixture over bread slices.
6. Cook 3-4 minutes on each side until golden brown.
7. Drizzle with maple syrup or Dan’s honey, and top with blueberries.
ENJOY DAN: hallelujah
SHRIMP AND PINEAPPLE WHAT COULD BE SWEETER. ENJOY DAN:
THAI SHRIMP WITH RED CURRY AND PINEAPPLE by CHEF DAN:
Serves4-6
INGREDIENTS:
1 pound shrimp, peeled
3 cloves garlic, crushed
1 tablespoons lemongrass, thinly sliced
1 tablespoon olive oil
3 tablespoons lime juice
3 tablespoons red curry paste
1 (16oz) can coconut milk
3tablespoons fish sauce
1 (20oz) can pineapple wedges
2 tablespoons fresh cilantro leaves, chopped
DIRECTIONS:
1. Toss the shrimp with the garlic and lemongrass in a bowl.
2. Heat oil over high heat.
3. Toss shrimp in the hot oil until they turn pink. About 2 minutes.
4. Stir in the rest of the ingredients; except pineapple and cilantro.
5. Cook over high-heat for 2 minutes and whisk in the pineapple and cilantro.
6. Bring to a simmer and enjoy.
ENJOY DAN: hallelujah
s
Serves4-6
INGREDIENTS:
1 pound shrimp, peeled
3 cloves garlic, crushed
1 tablespoons lemongrass, thinly sliced
1 tablespoon olive oil
3 tablespoons lime juice
3 tablespoons red curry paste
1 (16oz) can coconut milk
3tablespoons fish sauce
1 (20oz) can pineapple wedges
2 tablespoons fresh cilantro leaves, chopped
DIRECTIONS:
1. Toss the shrimp with the garlic and lemongrass in a bowl.
2. Heat oil over high heat.
3. Toss shrimp in the hot oil until they turn pink. About 2 minutes.
4. Stir in the rest of the ingredients; except pineapple and cilantro.
5. Cook over high-heat for 2 minutes and whisk in the pineapple and cilantro.
6. Bring to a simmer and enjoy.
ENJOY DAN: hallelujah
s
WHAT AN IDEA FOR A PARTY APPETIZER. ENJOY DAN
CURRIED MEATBALLS: by CHEF DAN yield 45 meatballs
INGREDIENTS:
1-1/2 tablespoon green curry paste
2 tablespoons olive oil
1 onion, minced
1-1/2 pounds ground turkey
A handful of fresh basil
1 (7oz) bottle Thai Kitchen sweet red chili sauce
DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Add green curry paste and onion to a skillet.
3. Cook on medium-high heat until onion is soft and curry is dissolved. About 5- 7 minutes.
4. Combine curry mixture, ground turkey, and basil until incorporated.
5. Shape into 1”-1-1/2” meatballs.
6. Place meatballs on a baking pan.
7. Bake 10-12 minutes.
ENJOY DAN: hallelujah
INGREDIENTS:
1-1/2 tablespoon green curry paste
2 tablespoons olive oil
1 onion, minced
1-1/2 pounds ground turkey
A handful of fresh basil
1 (7oz) bottle Thai Kitchen sweet red chili sauce
DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Add green curry paste and onion to a skillet.
3. Cook on medium-high heat until onion is soft and curry is dissolved. About 5- 7 minutes.
4. Combine curry mixture, ground turkey, and basil until incorporated.
5. Shape into 1”-1-1/2” meatballs.
6. Place meatballs on a baking pan.
7. Bake 10-12 minutes.
ENJOY DAN: hallelujah
SPICY ROASTED GREEN CHILE AND MELTED CHEESE MAKES A CREAMY QUESTO. ENJOY DAN
CHILI CON QUESO by CHEF DAN serves 30-40
INGREDIENTS:
1/4 – cup grapeseed oil
12 cups chicken broth
3 onions, chopped
10 tomatoes, diced
10 roasted green chilies pepper, seeded and chopped
4 tablespoons cayenne pepper
4 tablespoons paprika
1/4-cup sugar
4 tablespoons garlic powder
1-cup each; flour and water
2 pounds Velveeta cheese, cubed
Salt and pepper to taste
DIRECTIONS:
1. Combine, oil, chicken broth, onions, tomatoes, cayenne pepper, paprika, sugar, garlic powder, and salt and pepper, in a soup pot and simmer for about 30-40 minutes.
2. Mix flour and water in a bowl; add to onion mixture gradually, stirring until smooth and thick.
3. Add cheese, stirring constantly to prevent sticking.
4. Cook until well blended and smooth.
5. Serve with tortilla chips.
ENJOY DAN: hallelujah
INGREDIENTS:
1/4 – cup grapeseed oil
12 cups chicken broth
3 onions, chopped
10 tomatoes, diced
10 roasted green chilies pepper, seeded and chopped
4 tablespoons cayenne pepper
4 tablespoons paprika
1/4-cup sugar
4 tablespoons garlic powder
1-cup each; flour and water
2 pounds Velveeta cheese, cubed
Salt and pepper to taste
DIRECTIONS:
1. Combine, oil, chicken broth, onions, tomatoes, cayenne pepper, paprika, sugar, garlic powder, and salt and pepper, in a soup pot and simmer for about 30-40 minutes.
2. Mix flour and water in a bowl; add to onion mixture gradually, stirring until smooth and thick.
3. Add cheese, stirring constantly to prevent sticking.
4. Cook until well blended and smooth.
5. Serve with tortilla chips.
ENJOY DAN: hallelujah
Saturday, August 14, 2010
POLISH SOUP PRONOUNCED BARSTCH SERVED ON CRISTMAS DAY. ADD A FEW MUSHROOMS FOR EXTRA FLAVOR
BARSZEZ BEET AND POTATO SOUP by CHEF DAN
Serves 20 FROM WADDINI’S FARM
INGREDIENTS:
4 tablespoons butter
4 onions, chopped
20 potatoes, peeled and cut into 1/2-inch chunks
14 beets, peeled and cut into 1/2-inch chunks
22 cups vegetable broth
1/4 – cup lemon juice
1/2- cup balsamic vinegar
1/2 cup sugar
Salt and pepper to taste
DIRECTIONS:
1. In a sauce pan melt butter.
2. Add onions and sauté for about 6 minutes.
3. In a stock pot, add potatoes, beets, and broth; bring to boil over high heat.
4. Reduce heat to low and cook and cook until tender about 20 minutes.
5. With an immersion blender, blend until 1/2 is blended.
6. Combine lemon juice, balsamic vinegar, sugar and salt and pepper.
7. Simmer for about 15 minutes.
ENJOY DAN: hallelujah
Serves 20 FROM WADDINI’S FARM
INGREDIENTS:
4 tablespoons butter
4 onions, chopped
20 potatoes, peeled and cut into 1/2-inch chunks
14 beets, peeled and cut into 1/2-inch chunks
22 cups vegetable broth
1/4 – cup lemon juice
1/2- cup balsamic vinegar
1/2 cup sugar
Salt and pepper to taste
DIRECTIONS:
1. In a sauce pan melt butter.
2. Add onions and sauté for about 6 minutes.
3. In a stock pot, add potatoes, beets, and broth; bring to boil over high heat.
4. Reduce heat to low and cook and cook until tender about 20 minutes.
5. With an immersion blender, blend until 1/2 is blended.
6. Combine lemon juice, balsamic vinegar, sugar and salt and pepper.
7. Simmer for about 15 minutes.
ENJOY DAN: hallelujah
MEAT, BEANS, MACARONI, WHAT COULD BETTER, EASY AND SIMPLE DISH. ENJOY DAN
CHILI MACARONI by CHEF DAN
Serves 30-40
INGREDIENTS:
7 pounds ground beef
6 pounds uncooked elbow macaroni
1 (6# can) diced tomatoes
8 onions, chopped
4 cups dried kidney beans
1/3 – cup chili powder
1/4- cup cumin
1/4- cup garlic powder
2 tablespoons cayenne pepper
2 tablespoons blank pepper
1 tablespoons salt
1//4- cup sugar
DIRECTIONS:
1. Soak beans over night.
2. In large pot simmer beans for 2 hours.
3. In a skillet, cook beef and onion over medium high heat until meat is no longer pink.
4. Drain.
5. When beans, are soft add meat, onions, tomatoes, chili powder, cumin,
Garlic powder, cayenne, black pepper, salt, and sugar.
6. Bring to a boil, add macaroni and cook for 12 minutes, reduce heat: simmer uncovered,
For 20 minutes.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
7 pounds ground beef
6 pounds uncooked elbow macaroni
1 (6# can) diced tomatoes
8 onions, chopped
4 cups dried kidney beans
1/3 – cup chili powder
1/4- cup cumin
1/4- cup garlic powder
2 tablespoons cayenne pepper
2 tablespoons blank pepper
1 tablespoons salt
1//4- cup sugar
DIRECTIONS:
1. Soak beans over night.
2. In large pot simmer beans for 2 hours.
3. In a skillet, cook beef and onion over medium high heat until meat is no longer pink.
4. Drain.
5. When beans, are soft add meat, onions, tomatoes, chili powder, cumin,
Garlic powder, cayenne, black pepper, salt, and sugar.
6. Bring to a boil, add macaroni and cook for 12 minutes, reduce heat: simmer uncovered,
For 20 minutes.
ENJOY DAN: hallelujah
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