CHOCOLATE NATURE’S THREE BLEND BERRIES by CHEF DAN:
Serves 10
INGREDIENTS:
1-1/2-cups semisweet chocolate chips
1 package tofu, firm
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cup three blend berries (Kirkland brand) frozen (thawed), plus more for garnish.
1/2-cup white sugar
1- 9-inch pie crust
DIRECTIONS:
1. Melt chocolate chips in a sauce pan.
2. In a blender place tofu, and blend until smooth.
3. Add the melted chocolate, maple syrup, and vanilla.
4. Process until smooth.
5. Add berries and sugar and process until very smooth.
6. Spread the mixture into pie shell.
7. Refrigerate until firm, at least 2 hours.
8. Garnish with more barriers.
ENJOY DAN: BON-APPETITE!!
Saturday, June 30, 2012
MORE THAI ENJOY DAN:
THAI CHICKEN SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
MORE THAI ENJOY DAN:
THAI CHICKEN SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
MORE THAI ENJOY DAN:
THAI CHICKEN SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
8 chicken tenders
2 tablespoons butter
1/4- cup lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons fish sauce
4 garlic cloves, minced
1/4-cup sweet and sour chili sauce
2 cups red cabbage thinly sliced
1-1/2-cups fresh bean sprouts
2 carrots cut julienned
1 hand full fresh basil, mint and cilantro leaves, torn
DIRECTIONS:
1. Season chicken with salt and pepper.
2. In a skillet add butter over medium-high heat.
3. Add seasoned chicken and cook about 3-4 minutes each side.
4. Remove from pan and set aside, and keep warm.
5. Combine lime juice and next 5 ingredients.
6. Combine cabbage and remaining ingredients in a bowl.
7. Add 6 tablespoons lime juice mixture to cabbage mixture; toss well.
8. Toss chicken tenders with remaining lime juice mixture.
9. Add chicken tenders to the cabbage mixture; toss to combine.
ENJOY DAN: BON-APPETITE!!
THAI ANYTHING IS GOOD NOW BEEF CHICKEN OR PORK WOW!!!! ENJOY DAN:
THAI STEAK, CHICKEN OR PORK WITH SPICY PEANUT SAUCE. By CHEF DAN: serves 4
INGREDIENTS:
1 TABLESPOON GARLIC, MINCED
1 TABLESPOON OYSTER SAUCE
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grape seed oil
2 steaks or 2 chicken breasts of slices of pork loin, each cut in half
1/2 cup peanut sauce. Recipe to follow
DIRECTIONS:
1. Combine the garlic, oyster sauce, soy sauce, brown sugar, and oil in a shallow baking tray.
2. Add the steaks, chicken, pork and turn so they’re evenly coated with the sauce.
3. Cover and allow to marinate for 2 to 4 hours, in the refrigerator.
4. Cook on the grill or pan cook. About 3-4 minutes on each side.
SPICY PEANUT SAUCE:
1. 1 cup coconut milk.
2. 2 teaspoons red curry paste.
3. 1/4- cup peanut butter.
4. 1/4 cup water, more or less.
5. 2 tablespoons chopped roasted peanuts.
6. 2 tablespoons brown sugar.
7. 1 tablespoon fish sauce.
8. 1 teaspoon lime juice.
DIRECTIONS:
1. Combine all the ingredients except for the lime juice in a sauce pan. Stirring constantly.
2. Heat over medium-high heat until it begins to bubble.
3. Add water if mixture is to thick.
4. Stir in lime juice and remove from the heat.
5. Makes about 1 cup.
ENJOY DAN: HALLELUJAH
INGREDIENTS:
1 TABLESPOON GARLIC, MINCED
1 TABLESPOON OYSTER SAUCE
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon grape seed oil
2 steaks or 2 chicken breasts of slices of pork loin, each cut in half
1/2 cup peanut sauce. Recipe to follow
DIRECTIONS:
1. Combine the garlic, oyster sauce, soy sauce, brown sugar, and oil in a shallow baking tray.
2. Add the steaks, chicken, pork and turn so they’re evenly coated with the sauce.
3. Cover and allow to marinate for 2 to 4 hours, in the refrigerator.
4. Cook on the grill or pan cook. About 3-4 minutes on each side.
SPICY PEANUT SAUCE:
1. 1 cup coconut milk.
2. 2 teaspoons red curry paste.
3. 1/4- cup peanut butter.
4. 1/4 cup water, more or less.
5. 2 tablespoons chopped roasted peanuts.
6. 2 tablespoons brown sugar.
7. 1 tablespoon fish sauce.
8. 1 teaspoon lime juice.
DIRECTIONS:
1. Combine all the ingredients except for the lime juice in a sauce pan. Stirring constantly.
2. Heat over medium-high heat until it begins to bubble.
3. Add water if mixture is to thick.
4. Stir in lime juice and remove from the heat.
5. Makes about 1 cup.
ENJOY DAN: HALLELUJAH
Friday, June 29, 2012
WE HAVE FRUIT SO FRUIT SALAD ENJOY DAN:
FRUIT SALAD WITH VANILLA YOGURT by CHEF DAN:
Serves 2
INGREDIENTS:
1/2-cup low fat vanilla yogurt
1/4-cup low fat mayonnaise
1/4- cup pineapple juice
1 tablespoon lemon juice
2 teaspoon DAN’S honey
1 apple, cored and diced
1 cup seedless grapes, halved
1-mango peeled and diced
1 banana, sliced
1/2-cup strawberries
1/2 cup pineapple chunks
1/2-cup gooseberries
1/4-cup slivered almonds
DIRECTIONS:
1. In a mixing bowl whisk together the yogurt, mayonnaise, pineapple juice, lemon juice and honey.
2. Season with kosher salt and freshly ground black pepper.
3. Set aside.
4. Place all the fruit and the slivered almonds in mixing bowl and toss to combine.
5. Add dressing and serve.
ENJOY DAN: BON-APPETITE!!
Serves 2
INGREDIENTS:
1/2-cup low fat vanilla yogurt
1/4-cup low fat mayonnaise
1/4- cup pineapple juice
1 tablespoon lemon juice
2 teaspoon DAN’S honey
1 apple, cored and diced
1 cup seedless grapes, halved
1-mango peeled and diced
1 banana, sliced
1/2-cup strawberries
1/2 cup pineapple chunks
1/2-cup gooseberries
1/4-cup slivered almonds
DIRECTIONS:
1. In a mixing bowl whisk together the yogurt, mayonnaise, pineapple juice, lemon juice and honey.
2. Season with kosher salt and freshly ground black pepper.
3. Set aside.
4. Place all the fruit and the slivered almonds in mixing bowl and toss to combine.
5. Add dressing and serve.
ENJOY DAN: BON-APPETITE!!
POTATOE SALAD FOR THE SOUP KITCHEN ENJOY DAN:
4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
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