SWEET POTATO CURRIED SOUP by CHEF DAN:
Serves 40
INGREDIENTS:
10 pounds sweet potatoes
1/4- cup olive oil
6 onions, coarsely chopped
8 garlic cloves, coarsely chopped
6 (2inch) pieces fresh ginger root, thinly sliced
1/4- cup red curry paste
2 tablespoons ground cardamom
1 tablespoon turmeric
1 tablespoon ground coriander
22 cups vegetable broth or 1 gallon coconut milk
1 cup lime juice
1 tablespoon sea salt
DIRECTIONS:
1. PRE-HEAT THE OVEN TO 400 DEGREES.
2. Place sweet potatoes directly on the rack, and cook about 45 minutes.
3. Remove from the oven and allow to cool.
4. Heat the oil over medium-heat in a stock pot.
5. Add onion, ginger and garlic, cook and stir until tender, about 5-6 minutes.
6. Stir in curry paste, cardamom, coriander, turmeric, and broth or coconut milk.
7. Bring to a boil, then reduce heat and simmer for about 5 minutes.
8. Remove skin from the sweet potatoes and cut into bit size chunks.
9. Add to the soup for 5 more minutes so they can soak the flavor.
10. Stir in lime juice and season with salt.
11. With an immersion blender, blend until partially smooth.
ENJOY DAN: hallelujah
Wednesday, February 23, 2011
COLD AND SNOWING TODAY WHAT COULD BE BETTER THAN SWEET POTATO SOUP. ENJOY DAN:
SWEET POTATO CURRIED SOUP by CHEF DAN:
Serves 4-6
INGREDIENTS:
1-1/2 pounds sweet potatoes
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
1 onion, coarsely chopped
1 (2-inch) piece fresh ginger root
1 tablespoon red curry paste
1/2- teaspoon cardamom
1/4- teaspoon turmeric
6 cups vegetables broth, or 2 (14.5oz) coconut milk
3 tablespoons lime juice
1/4- teaspoon sea salt
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES.
2. Place the sweet potatoes directly on the rack.
3. About 45 minutes.
4. Remove from the oven and allowed to cool.
5. Heat the oil over medium-heat in a soup pot.
6. Add onion, ginger, and garlic, cook and stir until tender, about 5-6 minutes.
7. Stir in curry paste, cardamom, turmeric, and broth, or coconut milk
8. Bring to a boil, then reduce heat and simmer for about 5 minutes.
9. Remove skins from the sweet potatoes and cut into bit size pieces.
10. Stir in the lime juice and season with salt.
11. With an immersion blender, blend until partially smooth.
12. Add to the soup for 5 minutes more so they can soak up the flavor.
13. Ladle into mugs and top each with a dab of feta cheese.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
1-1/2 pounds sweet potatoes
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
1 onion, coarsely chopped
1 (2-inch) piece fresh ginger root
1 tablespoon red curry paste
1/2- teaspoon cardamom
1/4- teaspoon turmeric
6 cups vegetables broth, or 2 (14.5oz) coconut milk
3 tablespoons lime juice
1/4- teaspoon sea salt
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES.
2. Place the sweet potatoes directly on the rack.
3. About 45 minutes.
4. Remove from the oven and allowed to cool.
5. Heat the oil over medium-heat in a soup pot.
6. Add onion, ginger, and garlic, cook and stir until tender, about 5-6 minutes.
7. Stir in curry paste, cardamom, turmeric, and broth, or coconut milk
8. Bring to a boil, then reduce heat and simmer for about 5 minutes.
9. Remove skins from the sweet potatoes and cut into bit size pieces.
10. Stir in the lime juice and season with salt.
11. With an immersion blender, blend until partially smooth.
12. Add to the soup for 5 minutes more so they can soak up the flavor.
13. Ladle into mugs and top each with a dab of feta cheese.
ENJOY DAN: hallelujah
Sunday, February 13, 2011
THE GARDEN CLUB IS COMMING AND THEIR NEWS LETTER SAYS THAI COOKING WITH FRESH HERBS SO HERE IT IS. ENJOY DAN:
THAI NOODLE SALAD WITH FRESH HERBS BY CHEF DAN:
Serves 20-25 (FOR THE WHIDBEY ISLAND NIGHT CRAWLERS GARDEN CLUB)
INGREDIENTS:
14 ounces dried vermicelli rice sticks
1 whole head Napa cabbage, shredded
2 cucumber, seeded and sliced
4 carrots, shredded
5 red bell peppers, seeded and cut into strips
12 scallions cut diagonally into 1/2-inch stripes
1/3 cup fresh mint, chopped
1/3 cup fresh basil, chopped
1/2- cup fresh cilantro, chopped
2 tablespoon black sesame seeds
1/2- cup chopped peanuts
DRESSING:
1/4- cup peanut butter
2 tablespoon Tahiti
1/4- cup rice wine vinegar
1/4 cup sweet chili sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon brown sugar
1/4- cup soy sauce
1 teaspoon each salt and ground black pepper
DIRECTIONS:
1. Bring a pot of boiling water add rice noodles and set aside for 30 minutes.
2. Then drain in a coriander, and cut into smaller size pieces.
3. In a large bowl, toss together the rice sticks, cabbage, cucumber, carrots, red peppers, and half of the cilantro, and scallions.
4. In bowl, stir together the peanut butter, Tahiti, rice wine vinegar, and sweet chili sauce,
5. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.
6. Just before serving, toss the sauce with the cabbage mixture until evenly coated.
7. Garnish with remaining cilantro, greed onions, peanuts, and black sesame seeds.
8. Shrimp can be added if so desired.
ENJOY DAN: hallelujah
Serves 20-25 (FOR THE WHIDBEY ISLAND NIGHT CRAWLERS GARDEN CLUB)
INGREDIENTS:
14 ounces dried vermicelli rice sticks
1 whole head Napa cabbage, shredded
2 cucumber, seeded and sliced
4 carrots, shredded
5 red bell peppers, seeded and cut into strips
12 scallions cut diagonally into 1/2-inch stripes
1/3 cup fresh mint, chopped
1/3 cup fresh basil, chopped
1/2- cup fresh cilantro, chopped
2 tablespoon black sesame seeds
1/2- cup chopped peanuts
DRESSING:
1/4- cup peanut butter
2 tablespoon Tahiti
1/4- cup rice wine vinegar
1/4 cup sweet chili sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon brown sugar
1/4- cup soy sauce
1 teaspoon each salt and ground black pepper
DIRECTIONS:
1. Bring a pot of boiling water add rice noodles and set aside for 30 minutes.
2. Then drain in a coriander, and cut into smaller size pieces.
3. In a large bowl, toss together the rice sticks, cabbage, cucumber, carrots, red peppers, and half of the cilantro, and scallions.
4. In bowl, stir together the peanut butter, Tahiti, rice wine vinegar, and sweet chili sauce,
5. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.
6. Just before serving, toss the sauce with the cabbage mixture until evenly coated.
7. Garnish with remaining cilantro, greed onions, peanuts, and black sesame seeds.
8. Shrimp can be added if so desired.
ENJOY DAN: hallelujah
THIS FOR MY DAUGHTER TANYA WHO LIVES IN THE SOUTH ENJOY DAD
SHRIMP SOUTHERN STYLE WITH GRITS by CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 pounds shrimp, peeled and deveined, tails intact
1 packet instant grits (original flavor) about 1/2- cup
2 tablespoons butter
1/4-cup parmesan cheese
3 garlic cloves, minced
1/4- teaspoon red pepper flakes
1 tablespoon lime juice
2 tablespoons roughly chopped cilantro
Salt and pepper to taste
DIRECTIONS:
1. Bring 3 cups water to a boil in a sauce pan over high-heat.
2. Slowly whisk in the grits, 1 teaspoon salt and 1/2- teaspoon pepper.
3. Reduce heat to medium-low and cook stirring occasionally, until thickened, About 5 minutes.
4. Stir in the parmesan cheese and 1 tablespoon butter.
5. Cover to keep warm.
6. Season the shrimp with salt and pepper.
7. In a skillet add 1 tablespoon of butter over medium-heat.
8. Add shrimp, garlic, red pepper flakes; cook tossing until shrimp are pink, about 3 minutes.
9. Remove from the heat and add 2 tablespoons of water, lemon juice, and cilantro.
10. Stir to cover the shrimp with sauce and season with salt and pepper.
11. Divide the grits among shallow bowls and top with the shrimp and sauce.
12. Serve with lime wedges.
ENJOY DAN: hallelujah
Serves 4
INGREDIENTS:
1-1/2 pounds shrimp, peeled and deveined, tails intact
1 packet instant grits (original flavor) about 1/2- cup
2 tablespoons butter
1/4-cup parmesan cheese
3 garlic cloves, minced
1/4- teaspoon red pepper flakes
1 tablespoon lime juice
2 tablespoons roughly chopped cilantro
Salt and pepper to taste
DIRECTIONS:
1. Bring 3 cups water to a boil in a sauce pan over high-heat.
2. Slowly whisk in the grits, 1 teaspoon salt and 1/2- teaspoon pepper.
3. Reduce heat to medium-low and cook stirring occasionally, until thickened, About 5 minutes.
4. Stir in the parmesan cheese and 1 tablespoon butter.
5. Cover to keep warm.
6. Season the shrimp with salt and pepper.
7. In a skillet add 1 tablespoon of butter over medium-heat.
8. Add shrimp, garlic, red pepper flakes; cook tossing until shrimp are pink, about 3 minutes.
9. Remove from the heat and add 2 tablespoons of water, lemon juice, and cilantro.
10. Stir to cover the shrimp with sauce and season with salt and pepper.
11. Divide the grits among shallow bowls and top with the shrimp and sauce.
12. Serve with lime wedges.
ENJOY DAN: hallelujah
Friday, February 11, 2011
GOT SAUSAGE FROM THE RED APPLE SO THE SOUP KITCHEN GET SAUSAGE SOUP ENJOY DAN:
ITALIAN SAUSAGE SOUP WITH PASTA by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds sweet Italian sausage
5 cups, chopped
10 garlic cloves, minced
1 (28oz) can stewed tomatoes
22 cups beef broth
8 cups of water
3 cups red wine
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
3 pound pasta
DIRECTIONS.
1. In a skillet brown 2 pounds at a time.
2. Remove sausage and drain. Repeat until the sausage is cooked.
3. Sauté onions and garlic in 2 tablespoons of the drippings.
4. In a stock pot add beef broth, water, wine, tomatoes, oregano, basil, parsley, and sauté onions and garlic and sausage.
5. Bring to a boil.
6. Reduce heat and simmer for 45 minutes.
7. Add pasta and simmer 10 minutes longer, add more water if necessary.
ENJOY DAN: hallelujah
Serves 30-40
INGREDIENTS:
10 pounds sweet Italian sausage
5 cups, chopped
10 garlic cloves, minced
1 (28oz) can stewed tomatoes
22 cups beef broth
8 cups of water
3 cups red wine
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
3 pound pasta
DIRECTIONS.
1. In a skillet brown 2 pounds at a time.
2. Remove sausage and drain. Repeat until the sausage is cooked.
3. Sauté onions and garlic in 2 tablespoons of the drippings.
4. In a stock pot add beef broth, water, wine, tomatoes, oregano, basil, parsley, and sauté onions and garlic and sausage.
5. Bring to a boil.
6. Reduce heat and simmer for 45 minutes.
7. Add pasta and simmer 10 minutes longer, add more water if necessary.
ENJOY DAN: hallelujah
ROASTED VEGETABLES WHAT COULD BE BETTER ON THIS DREARY DAY. ENJOY DAN:
ROASTED RED AND SWEET POTATOES by CHEF DAN:
Serves 4-6
INGREDIENTS:
3-4 red potatoes, roughly chopped
2 sweet potatoes, roughly chopped
1 shallot, minced
5 garlic cloves, chunks
3 tablespoons olive oil
Fresh thyme
1/2- teaspoon salt
1/4- teaspoon pepper
1/4- teaspoon Italian seasoning
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES;
2. In an ovenproof skillet and all vegetables and garlic chunks.
3. Sprinkle with olive oil, salt and pepper, thyme, and Italian seasoning.
4. Mix throughtly.
5. Place in oven, stirring occasionally and making sure vegetables are evenly coated.
6. Bake 35-45 minutes or until vegetables are nice and brown and tender.
ENJOY DAN: hallelujah
Serves 4-6
INGREDIENTS:
3-4 red potatoes, roughly chopped
2 sweet potatoes, roughly chopped
1 shallot, minced
5 garlic cloves, chunks
3 tablespoons olive oil
Fresh thyme
1/2- teaspoon salt
1/4- teaspoon pepper
1/4- teaspoon Italian seasoning
DIRECTIONS:
1. PRE-HEAT OVEN TO 400 DEGREES;
2. In an ovenproof skillet and all vegetables and garlic chunks.
3. Sprinkle with olive oil, salt and pepper, thyme, and Italian seasoning.
4. Mix throughtly.
5. Place in oven, stirring occasionally and making sure vegetables are evenly coated.
6. Bake 35-45 minutes or until vegetables are nice and brown and tender.
ENJOY DAN: hallelujah
FOR BERDENS GARDEN CLUB. ENJOY DAN:
THAI CHICKEN FILLED FILO SHELLS by CHEF DAN:
Serves 45
INGREDIENTS:
1 pound ground chicken, turkey, or pork
1 tablespoons olive oil
1 yam, peeled and diced
2 shallots, minced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1/4- cup coconut milk
1 tablespoon fish sauce
1 tablespoon red curry paste or 1 tablespoon (sambal oelek) chili paste
1 teaspoon brown sugar
45 Athens mini fillo shells
1/4- cup toasted black sesame seeds.
DIRECTIONS:
1. PRE-HEAT OVEN TO 350 DEGREES.
2. Heat oil in a skillet over medium-high heat.
3. Add yam, shallots, ginger, garlic, coconut milk, and red curry paste.
4. Stir-fry for about 5 minutes or until yam is tender and curry paste is dissolved.
5. Add meat, fish sauce, and sugar.
6. Stir-fry until meat is no longer pink.
7. In a pre-heated oven, fill shells (about 2 teaspoons each).
8. Cook until filo is golden brown and the meat is fully cooked, about 5-8 minutes.
9. Sprinkle a few black sesame seeds on top.
ENJOY DAN: hallelujah
Serves 45
INGREDIENTS:
1 pound ground chicken, turkey, or pork
1 tablespoons olive oil
1 yam, peeled and diced
2 shallots, minced
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1/4- cup coconut milk
1 tablespoon fish sauce
1 tablespoon red curry paste or 1 tablespoon (sambal oelek) chili paste
1 teaspoon brown sugar
45 Athens mini fillo shells
1/4- cup toasted black sesame seeds.
DIRECTIONS:
1. PRE-HEAT OVEN TO 350 DEGREES.
2. Heat oil in a skillet over medium-high heat.
3. Add yam, shallots, ginger, garlic, coconut milk, and red curry paste.
4. Stir-fry for about 5 minutes or until yam is tender and curry paste is dissolved.
5. Add meat, fish sauce, and sugar.
6. Stir-fry until meat is no longer pink.
7. In a pre-heated oven, fill shells (about 2 teaspoons each).
8. Cook until filo is golden brown and the meat is fully cooked, about 5-8 minutes.
9. Sprinkle a few black sesame seeds on top.
ENJOY DAN: hallelujah
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