KICK IT UP A NOTCH WITH CHIPOLTE CHILI POWDER ENJOY DAN:

CRISPY CHIPOLTE SWEET POTATO FRIES by CHEF DAN:
Serves 2

INGREDIENTS:

3 sweet potatoes
2 egg whites
2 teaspoons chipotle powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon rosemary
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES THEN LOWER TO 200 DEGREES)

1. Cut the ends off the sweet potatoes, and stand on end.
2. Cut potatoes into 1/4-inch pieces.
3. Use only the ones with skins on.
4. In a bowl combine the egg whites with the spices and rosemary.
5. Season with S & P.
6. Whisk together egg whites, spices, and rosemary.
7. Whisk the egg mixture until egg whites become frothy.
8. Add the potatoes and coat throughtly.
9. On a cookie sheet lined with tin foil and sprayed with cooking spray.
10. Lay the fries out in a single layer.
11. Place in the pre-heated oven and bake for 20 minutes.
12. Flip fries over and bake for another 20 minutes.
13. Lower heat to 200 degrees and let the fries dry for about 15-20 minutes.

ENJOY DAN: BON-APPETITE!!

VEGAN RECIPES OH YAH BABE ENJOY DAN:

GOODWINS VEGAN, VEGGIES AND T.V.C. by CHEF DAN:
Makes 5 servings

INGREDIENTS:

1 cup TVP (textured vegetable protein)
3/4-cup water
1/4-raisins
1 onion, chopped
3 garlic cloves, minced
2 sweet potatoes cut into chunks
3 tomatoes, chopped
4 carrots, chopped
1 tablespoon olive oil
4 cups vegetables broth
2 cups frozen peas
1/2-teaspoon EACH turmeric, cinnamon, and ground ginger, and cumin
1 teaspoon coriander
1/2-cup couscous, (cooked according to package directions)
2 teaspoon cornstarch, dissolved in 2 tablespoons water

DIRECTIONS:

1. Pour hot water over the TVP and let sit for 10 minutes.
2. In a stock pot, sauté the onion and garlic in olive oil for about 5 minutes.
3. Add the TVP, and stir to combine.
4. Add vegetable broth and allow to simmer for 45 minutes.
5. Add tomatoes, peas, raisins, and spices and simmer for 30 minutes.
6. Whisk in the cornstarch mixed with water and allow thickening, simmering for 7-10 minutes.
7. Serve with cooked couscous
8. Also good served with brown rice, or noodles.

ENJOY DAN: BON-APPETITE!!

FIRE MARSHAL NEPHEW RANDY BILLICK'S FAMOUS PASTA AND VODKA ENJOY DAN:

RANDY (MARSHAL).BILLICK ZITI AND SHRIMP WITH VODKA
By CHEF DAN:
Serves 4

INGREDIENTS:

2 tablespoons vodka
1 (16oz) package ziti
1 pound shrimp, peeled and deveined
2 tablespoon grape-seed oil
1 teaspoon red pepper flakes
2 garlic cloves, minced
Grated zest of 1/2-lemon
1/2-cup cherry tomatoes
1/4-cup white wine
A shot of brandy
1/4-cup feta
Kosher salt and freshly ground black pepper
1/4-cup parmesan cheese

DIRECTIONS:

1. Bring a pot of salted water to a boil. Throw in the pasta and cook until al dente about 7-9 minutes.
2. While the pasta is cooking, heat oil over medium heat in a skillet. Add shrimp, vodka, and pepper flakes.
3. Toss for a couple of minutes, until shrimp are golden and translucent.
4. Season with S & P.
5. Transfer to a platter and reserve.
6. Return pan to heat and add garlic and sauté for 1 minute.
7. Add lemon zest, tomatoes, white wine, and brandy.
8. Increase heat to high and sauté for 1 minute.
9. Add shrimp to the skillet and heat through.
10. Remove from heat and add feta cheese.
11. Drain the pasta and reserve 1 cup of pasta water.
12. Toss the pasta in with the shrimp mixture.
13. Add some pasta water for a creamer taste.
14. Garnish with parmesan cheese.

ENJOY DAN: BON-APPETITE!!

THIS RUBARB CRISP FOR THE LADIES AT THE SOUP KITCHEN ENJOY DAN:

RHUBARB CRISP FOR THE LADIES IN THE SOUP KITCHEN
By CHEF DAN:
Serves 8-10

INGREDIENTS:

4 cups rhubarb, diced
2 cups apples, peeled, cored and sliced
3/4-cup sugar
1/2- cup brown sugar
1/2-cup butter, melted
3 tablespoons corn starch
1 cup old-fashioned oats
1/2-cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla

DIRECTIONS: ( PRE-HEAT OVEN TO 350 DEGREES)

1. In a bowl combine sugar and cornstarch.
2. Add rhubarb and apples.
3. Toss to coat.
4. Spoon into a baking dish.
5. In another bowl combine oats, brown sugar, butter, flour, vanilla, and cinnamon, until the mixture resembles coarse crumbs.
6. Sprinkle over fruit in the baking dish,
7. Bake in pre-heated oven for about 45 minutes, or until fruit is tender.\

ENJOY DAN: BON-APPETITE!!

RHUBARB AND PORK THAT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

RHUBARB STIR-FRY WITH BEEF, PORK OR CHICKEN by CHEF DAN:
Serves 4

2 cups fresh rhubarb, chopped
1 pound pork, cut into thin strips
1/3-cup sugar
2 tablespoons grape-seed oil
1 tablespoon red curry paste
2 tablespoon chili sweet chili sauce
1/2-red onion, chopped
8 stalks asparagus, cut on the bias in 2-inch pieces
12-baby portabella mushrooms, sliced in half
1 cup cauliflower
1 red pepper, seeded and cut into 1/4-inch slices
1 thumb-size fresh ginger, minced
4 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons sherry wine
2 teaspoons corn starch
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. Two things happen to rhubarb when it’s cooked.
2. Its juices thicken and it falls apart into fraying shreds or translucent fibers.
3. Rhubarb’s tart
4. Rhubarb and sugar until sugar is melted about 4-5 minutes.
5. Set aside.
6. In the wok, add oil and when sizzling add red curry paste, stir until melted.
7. Add pork and sauté for 4-5 minutes.
8. Add garlic and ginger and cook for 1 minute so infuse the flavor of the red Chile paste.
9. In a bowl mix together corn starch, soy sauce, sherry wine, sweet and sour chili sauce and S&P.
10. Add all the vegetables, soy sauce mixture, stirring and continue to stir-fry until vegetables are soft.
11. Reduce heat, add the rhubarb and sugar mixture, and stir just to combine.
12. Serve warm over, rice, couscous, or pasta.

ENJOY DAN: BON-APPETITE!!

SOUP KITCHEN IS EATING MUSHROOMS AGAIN ENJOY DAN:

GOURMET DRIED MUSHROOM BLEND WITH BARLEY by CHEF DAN:

Serves 20-30

INGREDIENTS:
1 (8oz) container gourmet mushrooms
1/4-cup butter
3 cups pearl barley
3 onions, chopped
6 carrots, chopped
6 stalks celery, finely chopped
10 garlic cloves, minced
20 cup mushroom stock
10 Swiss chard (leaves thinly sliced crosswise

DIRECTIONS:

1. Put the mushrooms in a heatproof bowl and pour 12 cups boiling water over the mushrooms.
2. Leave soak for 30 minutes.
3. Drain the mush through a sieve, reserving the liquid.
4. In a stock pot over medium-high heat, add butter heat until sizzling.
5. Add onions and cook for 4-5 minutes.
6. Add garlic and cook 1 minute.
7. Add carrots and celery, sauté for about 5 minutes, stirring often.
8. Add reserves mushroom liquid and about 10 cups more water.
9. Bring to a boil.
10. Add barley.
11. Reduce heat.
12. Simmer until the barley is tender, about 45 minutes.
13. Add Swiss chard to the soup; cook until wilted, about 1 minute.
ENJOY DAN:

STRAWBERRIES WITH RASPBERRY VINEGAR ENJOY DAN:

STRAWBERRIES WITH RASPBERRY VINCOTTO VINEGAR by CHEF DAN
Serves 4

INGREDIENTS;

1-cup slice fresh ripe strawberries
1-table spoon sugar
1-1/2 tablespoon raspberries vincotto vinegar
1 tablespoon powdered sugar

1. Hull the strawberries and cut them into quarters lengthwise.
2. Place in a bowl toss with vinegar and sugars.
3. Cover and place into the fridge for about 1 hour.
4. Toss again before serving.

ENJOY DAN: BON-APPETITE!!