QUINOA WITH APPLE AND WALNUTS ENJOY DAN:

QUINOA WITH APPLE AND WALNUTS by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 cup quinoa

1/2-cup chopped walnuts

3 tablespoons grape-seed oil

2 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1 apple, cored and finely diced

1/2-cup thinly sliced jicama

1/2-cup thinly sliced celery

1 red bell pepper, thinly sliced

1 tablespoon dried sour cherries, soaked in hot water for 10 minutes

Kosher salts and freshly ground black pepper

DIRECTIONS:

1.   Rinse Quinoa.

2.   Combine 1-cup Quinoa with 1-3/4-cup water or broth.

3.   Bring to a boil, then turn heat to low, cover and cook 15 minutes.

4.   Let cool for 5 minutes and fluff with a fork.

5.   In a large bowl, combine oil, vinegar, Dijon and a pinch of salt and pepper.

6.   Stir until well blended.

7.   Add warm Quinoa to the dressing and gently toss to coat.

8.   Let rest for 30 minutes.

9.   Add apple, walnuts celery, jicama, bell pepper, and sour cherries.

10.                Season with salt and pepper if needed.

SALAD WITH JICAMA ENJOY DAN:

                               JICAMA SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1 jicama peeled and sliced into match-sticks pieces

1/2-red bell pepper, finely diced

1/2- green bell pepper, finely diced

1 cucumber, sliced into match-stick pieces

2 scallions cut on the bias into 1/2-inch pieces

1/2- cup fresh cilantro, chopped

1/4-cup dried cranberries, soaked in hot water for 10 minutes.

1/3-cup toasted pine nuts

SALAD DRESSING:

1/4-cup lime juice

2 tablespoon grape-seed oil

2 garlic cloves, minced

1 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon tamarind concentrate

Pinch of cayenne

 Pinch of paprika

DIRECTIONS:

1.   Place all salad drissing ingredients in a bowl and stir to combine.

2.   Should taste salty, sweet, and spicy.

3.   Place all salad ingredients in a large bowl.

4.   Pour dressing over the salad and toss well to combine.

5.   If too salty add a squirt of lime juice.

6.   If not spicy enough add more cayenne.

7.   Plate up salad and top with toasted pine nuts and some cranberries.

ENJOY DAN:                             BON-APPETITE!!

LAMB CHOPS WITH POTATOES AND TOMATOES ENJOY DAN:

HERB ROASTED LAMB WITH BABY MEDLEY POTATOES  by CHEF DAN:

Serves 4

INGREDIENTS:

6 unpeeled garlic

1 tablespoon fresh rosemary leaves

2 tablespoon balsamic vinegar

1/4-teaspoon freshly ground black pepper

1/2-teaspoon kosher salt

2 tablespoons grape-seed oil, divided

6 1-1/4-inch lamb chops, trimmed

15 cherry tomatoes

8 baby medley potatoes, unpeeled

DIRECTIONS;       (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a blender blend the first 6 items until smooth.

2.   In a zip-lock bag add marinate with lamb chops.

3.   Marinate for up to 1 hour at room temperature.

4.   Remove lamb chops and reserve marinate.

5.   In an oven-proof skillet add 1 tablespoon oil over high heat.

6.   Add lamb, potatoes, and tomatoes, cook until browned, about 2-3 minutes each side.

7.   Transfer skillet to the pre-heated oven and roasted 12-15 minutes.

9.   Cover and let rest for 5 minutes.

10.                Serve chops on a platter with potatoes and tomatoes.

            ENJOY DAN:                      BON-APPETITE!!

THE RUSSIANS ARE COMING SO LET'S EAT ENJOY DAN:

SALMON HORS OEUVRES FOR THE FRIENDSHIP FORCE by CHEF DAN:

Serves 8

INGREDIENTS:

1 can wild Alaska salmon

20 pieces cocktail whole grain rye bread

2 tablespoon mayonnaise

2 tablespoon plain yogurt

2 teaspoons Wasabi powder

2 teaspoon lime juice

2 teaspoon capers

1/4-onion finely chopped

2 teaspoons garlic powder

2 teaspoons ginger powder

DIRECTIONS:

1.   IN A BOWL MIX Wasabi and lime juice into a paste.

2.   Add mayonnaise, yogurt, capers, and onions and mix thoroughly.

3.   Add salmon with the mayonnaise mixture.

4.   Add a dab to each piece of rye bread.

       ENJOY DAN:                    BON-APPETITE!!

THE FRIENDSHIP FORCE IS FROM RUSSIA ENJOY DAN:

HOT AND SOUR SOUP FOR THE FRIENDSHIP FORCE ON WHIDBEY ISLAND

                                                                                                 By CHEF DAN:

Serves 8

INGREDIENTS:

1-1/2-pounds shrimp with shells

10 cups water

4 stalks fresh lemongrass, peeled

6 frozen kaffer or lime zest of 2 limes

1 tablespoon red curry paste

1 (15  Oz) can straw mushrooms

2 tablespoon fish sauce

2 Thai chilies

3 tablespoons fresh lime juice

5 scallions cut on the bias in 1-inch pieces

A handful fresh cilantro

Lime wedges

DIRECTIONS:

1.   If shrimp are frozen, soak in salted cold water for 20 minutes.

2.   Drain and rinse thoroughly.

3.   Remove shells and set aside

4.   In a stock pot add water and shrimp shells, lemongrass, kaffer leaves.

5.   Bring to boil, reduce heat and, cover and cook 20 minutes.

6.   Strain liquid into another pot and discard, shells lemongrass and kaffer leaves.

7.   Return broth mixture to the Dutch oven:

8.   Add mudrooms, chili paste, fish sauce, and chilies.

9.   Bring to a boil, stir in shrimp, green onions and cilantro.

10.                Cook 3 minutes, stir in lime juice, discards chilies.

11.                 Ladle into bowls.

12.                Serve with lime wedges.

ENJOY DAN:       BON-APPETITE!!

CHICKEN WITH PINE NUTS AND PARMESAN CHEESE ENJOY DAN:

CHICKEN CRUSTED WITH PINE NUTS AND PARMESAN by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts halves, boneless, skinless

2 tablespoon olive oil

1/4-cup toasted pine nuts

1/4-cup Parmesan cheese

4 garlic cloves, minced

2 tablespoon lemon juice

1 bunch fresh cilantro

1/2-teaspoon cayenne pepper

3 tablespoon Dijon mixture

2 tablespoons white wine

1/2-teaspoon coarse salt

1/4-teaspoon freshly ground black pepper

VEGATABLES WITH TOASTED PINE NUTS:

1/4-cup toasted pine nuts

1 pound asparagus, cut on the bias in 2-inch pieces

1 bell pepper, slice very thin

2 scallions cut on the bias in 1-inch pieces

2 tablespoon tarragon

1 cup white wine or chicken broth

1 tablespoon butter

DIRECTIONS:         (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a dry skillet toast pine nuts over medium-heat for 1 minute.

2.   Pound chicken breast with mallet until 1/4-inch thick.

3.   In a blender combine, Parmesan cheese, toasted pine nuts, lemon juice, cilantro, cayenne pepper, and salt and pepper, drizzles in the oil until smooth.

4.   Mix Dijon mustard with 2 tablespoon white wine.

5.   Coat the chicken breast with Dijon mustard mixture.

6.   Dredge coated chicken breast in pine nut, Parmesan mixture.

7.   In a skillet add the oil, heat on medium-high until hot.

8.   Add chicken breasts and sauté for 3-4 minutes on each side.

9.   Remove to a baking dish, and bake in pre-heated oven for 10 minutes.

10.                While chicken is cooking in a skillet over medium-high heat add butter and when hot add pine nuts, asparagus, bell pepper, sauté for 4 minutes.

11.                Remove from pan and set aside.

12.                Add to the pan white wine and tarragon over high-heat, bring to a boil and simmer, until reduce by half.

13.                Return vegetables to the pan, season with salt and pepper.

14.                Serve alongside, baked chicken breast.

15.                ENJOY DAN:       BON-APPETITE!!

MEAT AND VEGGIES WOW!!! ENJOY DAN:

STIR FRY SIRLOIN TIP, ASPARAGUS, CAULIFLOWER MUSHROOM  

                                                                                      By CHEF DAN:

Serve 4

BEEF:

1 tablespoon soy sauce

1/2-teaspoon brown sugar

1/4-teaspoon coarse salt

1 pound sirloin, cut across the grain into 1/4-inch slices

SAUCE:

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon maresala

1/4-cup red wine

1 teaspoon mirin

2 teaspoon sesame oil

STIR-FRY:

2 tablespoons grape-seed oil

1-inch fresh ginger, peeled and minced

1 onion, cut into wedges

2 garlic cloves, chopped

1 jalapeno, seeded an finely chopped

2 cups of cauliflower, cut into flowerets

7 asparagus spears, trimmed and cut into 1-inch pieces on the bias

1 cup sugar snap peas, trimmed

1 red bell pepper, cut into slices

2 cups jicama, peeled and sliced into 1-inch slices and the sliced into 1/8 in

10 cherry tomatoes, halved

1/2-teaspoon red pepper flakes

Garnish with 1/4-cup peanuts

DIRECTIONS;

1.   In a bowl combine all beef ingredients and marinate for 30 minutes.

2.   Combine all sauce ingredients together in bowl.

3.   In wok over high heat add oil and when sizzling.

4.   Stir fry beef until no longer pink, about 3 minutes.

5.   Stir in all vegetables and stir-fry 3 minutes.

6.   Pour in sauce and bring to a boil, cook a couple of minutes.

7.   Stir in peanuts and serve with jasmine rice or noodles

       ENJOY DAN:                        BON-APPETITE!!