WE GOT 10 POUNDS OF HALIBUT IN THE SOUP KITCHEN SO HAILBUT SOUP ENJOY DAN:

HALIBUT SOUP MY WAY FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:

10 pounds halibut (cut into 1-inch cubes)
22 cups fish stock
1-1/2-cups lemon juice
6 tablespoons olive oil
6 onions, (halved and thinly slices
11 stalks celery chopped
11 garlic cloves, minced
1 (50oz) can diced tomatoes
1 cup fish sauce
1 cup tamarind concentrate
1 (20oz) can pineapple chunks
2-inches fresh ginger, minced
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes
6 cups orzo

DIRECTIONS:

1. Combine halibut cubes with 3 tablespoons olive oil and refrigerate 1 hour.
2. In a skillet add reaming olive oil and sauté the onions, garlic, ginger and celery for about 7-9 minutes.
3. In a stock pot add broth and bring to a boil.
4. Stir in sautéed onion mixture, tomatoes, tamarind, lime juice pineapple, fish sauce and spices, including red pepper flakes.
5. Cover and simmer for 45-minutes.
6. Add halibut and orzo to the soup.
7. Cook until halibut and orzo are done, about 30 minutes.
8. Salt and pepper to taste.

ENJOY DAN: BON-APPETITE!!

WE ARE DIETING SO SMOOTHIES ENJOY DAN

BREAKFAST SMOOTHIES FOR WEIGHT LOSS IN A BLENDER OR MAGIC BULLET
By CHEF DAN:
Serves 1-2

1 cup vanilla yogurt
1 cup frozen mixed berries
1 banana
2 tablespoon coco powder
1 teaspoon vanilla extract
1 cup brewed coffee
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 banana
2 tablespoon whey protein powder
1/2-cup low fat milk
1 cup fat free yogurt
1 teaspoon flax seed
1 teaspoon honey
2/3-cup blueberries
10 ice cubes
Blend until smooth

1 cup frozen strawberries
1 cup black cherry concentrate mixed with water
10 ice cubes
Blend until smooth

1 cup frozen blackberries
1/2-cup grape juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 cup mixed frozen berries
1/2-cup plain low fat plain or vanilla yogurt
1 banana
1/2-cup pomegranate juice
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1 banana
1/2-cup plain or vanilla yogurt, low fat
2 tablespoon whey protein powder
1/2- orange juice
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1/2-cup red grapes
1/2-cup grape juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth


1 cup frozen blueberries
1/4-cup cranberry juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 cup frozen blueberries
1/4-cup pomegranate juice
2 tablespoon whey protein powder
1/4-cup grape juice
10 ice cubes
Blend until smooth

1 cup frozen strawberries
1 banana
2 tablespoon whey protein powder
1/2-cup strawberry yogurt
1/4-cup low fat milk
Blend until smooth

1 cup mango
1 cup pineapple juice
1/2-cup silken tofu
1/4-cup lime juice
2tablespoon whey protein powder
1 teaspoon lime zest
10 ice cubes
Blend until smooth

1 cup frozen mixed berries
2 tablespoons whey protein powder
1/2-cup cranberry juice
1 tablespoon grape-seed oil
10 ice cubes
Blend until smooth

2 cups white grapes
2 cups baby spinach
1-1/2-cup brewed tea
1 avocado
1 tablespoon honey
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth




1-1/4-cup fresh berries
3/4-cup low fat plain yogurt
1/2- cup orange juice
1/4-cup fat frees milk
2 tablespoon whey protein powder
1 tablespoon honey
1/2-teaspoon vanilla extract
10 ice cubes
Blend until smooth

2 cups frozen berries
1 cup pomegranate juice
2 tablespoon whey protein powder
1 banana
1/2-cup non-fat cottage cheese
1/2-cup non-fat milk
10 ice cubes
Blend until smooth

2 cup peaches
1 tablespoon fresh ginger
2 tablespoon flax seeds
1 cup orange juice
2 tablespoon whey protein powder
Blend until smooth

2 bananas
2-cups vanilla yogurt
1//2teaspoon ground cinnamon
1/8-teaspoon ground nutmeg
1/8-teaspoon ground al spice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

2 bananas
2 cups chocolate soy milk
1 tablespoon honey
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1/2-box tofu
2-cups frozen strawberries
1 banana
1 cup vanilla soy milk
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth
1/2-box tofu
1/2-cup frozen black berries
1 tablespoon honey
2 tablespoon whey protein powder
1/4-teaspoon vanilla extract
10 ice cubes
Blend until smooth

1/3-cup vanilla soy milk
1-cup mixed frozen berries
1-tabllespoon honey
2-tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 mango
1/2-box tofu
1 /2-cup soy milk
1/2-cup orange juice
10 ice cubes
Blend until smooth

1 banana
1/2-cup frozen strawberries
1/2-cup frozen blueberries
1/4-cup orange juice
1-1/2-cup soy milk
2-tablespoon whey protein powder
10 ice cubes
Blend until smooth

1/2-boz tofu
1 cup orange juice
2 cups strawberries
1 banana
1 tablespoon honey
2 tablespoon whey protein powder
1 teaspoon vanilla extract
1 cup soy milk
10 ice cubes
Blend until smooth

2 cups soy milk
1 banana
1 cup strawberries
1 teaspoon vanilla extract
2 tablespoons honey
10 ice cubes----------------------blend until smooth
1 mango
1/2- cup strawberries
1 cup diced pineapple
1 cup orange juice
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 avocado, halved and pitted
1-cup milk
1/2-cup vanilla yogurt
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 banana
1 teaspoon banana extract
3/4-cup milk
1/2-cup strawberry extract
2 teaspoon honey 1 tablespoon protein powder
Blend until smooth

1 banana
1-1/2-cups fresh strawberries
1/8-cup pine nuts
3 tablespoon coco powder
2 tablespoon whey protein powder
1//4cup strawberry yogurt
10 ice cubes
Blend until smooth

1/2-cup mango
2 tablespoon vanilla whey powder
1 cup milk
1 cup peaches
1/2-cup pineapple
10 ice cubes
Blend until smooth

1/4-cup vanilla yogurt
1 banana
1 cup Marian berries
1/3 cup blueberries
1-cup orange juice
1/3 cup raspberries
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth
1/2-cup plain yogurt
1 apple
1 banana
1 cup blueberries
1 cup orange juice
2 tablespoons whey protein powder
10 ice cubes
Blend until smooth

1 banana
1 cup grapes
1/2-cup vanilla yogurt
1/2-apple
1-1/2-cups fresh baby spinach leaves
2 tablespoon whey protein powder
10 ice cubes
Blend until smooth

1 mango
2 tablespoon vanilla whey protein powder
1 cup milk
1 cup peaches
1 banana
1/2-cup pineapple
2 tablespoon whey protein powder

BETH MY SISTER LOVES THIS WINE SO HERE IS A RECIPE ENJOY DAN:

BETH’S LONDON BROIL WITH MENAGE A TROIS by CHEF DAN:
Serves 4

INGREDIENTS:

3-5 pound London broil, trimmed
1 bottle (MENAGE A TROIS) red wine
Ground black pepper
1 sharp knife or ice pick or dinner fork

DIRECTIONS:

1. Place meat in a glass cooking dish, deep enough to accommodate the meat.
2. Poke holes in the meat with the knife to score with several holes.
3. Pour red wine over to cover it.
4. Cover and refrigerate for at least 4 hours. (the longer the better)
5. Remove meat from the marinate, discard the wine.
6. Season with salt and pepper.
7. You can grill the steak or bake in the oven or use the fry pan.

ENJOY DAN: BON-APPETITE!!

RICE AND QUINOA WOW!!!!!!!!!!!!!!!!! ENJOY DAN:

WILD RICE SALAD WITH QUINOA by CHEF DAN:
Serves 4
INGREDIENTS:
3 cups vegetables stock
1-1/2- cups wild rice
1 cups quinoa
2 cups vegetable stock
1/2-(6oz) jar marinated artichoke hearts, drained and halved
1 bag frozen peas, thawed
1 carrot cut in matchsticks
3 tablespoons dried sour cherries, soaked in hot water for 30 minutes
10 cherry tomatoes, halved
4 scallions cut on the bias in ¼-inch pieces
1/2-cup toasted pine nuts

DRESSING:
1/4-cup apple cider vinegar or balsamic or red wine vinegar
1/4-cup DAN’S honey
1/2-cup grape-seed oil
2 tablespoons fresh basil
1/4-cup Parmesan cheese
2 tablespoons
1 teaspoon dry mustard
1/4-teaspon paprika
2 garlic cloves, minced

DIRECTIONS:
1. In a blender combine vinaigrette dressing, drizzling oil in a steady stream.
2. Refrigerate for 1 hour.
3. In a sauce pan with a cover add 3 cups stock and bring to a boil.
4. Add rice reduce heat and simmer for 45-55 minutes.
5. In another sauce pan add quinoa, and stock to a boil.
6. Reduce heat cover and simmer until all the stock is absorbed.
7. In a bowl combine cooked rice, cooked quinoa, and artichokes hearts, peas, carrot, sour cherries, tomatoes and scallions.
8. Stir well and drizzle with dressing.
9. Top with toasted pine nuts. ENJOY DAN: BON-APPETITE!!

WILD RICE AND BARLEY WHAT COULD BE BETTER ENJOY DAN:

WILD RICE SALAD FOR THE SOUP KITCHEN by CHEF DAN:
SERVES 20

INGREDIENTS:

12 cups water
1 teaspoon salt
5 cups wild rice
5 cups cooked barley
3 green bell peppers, chopped
1-1/2-cups dried mangoes and berries (KIRKLAND BRAND) soaked in hot water for 30 minutes
Salt and pepper to taste

DRESSING:

1 cup olive oil
1-1/2-cups balsamic vinegar or red wine vinegar
2 cups Parmesan cheese
2 tablespoons sugar
2 teaspoons dry mustard
5 garlic cloves, minced
1 teaspoon paprika

DIRECTIONS;

1. In a pot with a lid, bring 8 cups of salted water to a boil.
2. Add rice and stir well, cover and simmer for about 1 hour or until liquid is gone.
3. In a large serving bowl, combine rice, barley, green peppers, and dried mangoes and berries.
4. In a blender combine all the dressing ingredients together, except oil.
5. While processing, gradually add oil in a steady stream.
6. Drizzle over salad and toss to coat.
7. Cover and refrigerate until chill.

ENJOY DAN: BON-APPETITE!!

VEGAN TACOS YUM ENJOY DAN:

TOFU TACOS VEGAN by CHEF DAN:
Serves 6:

INGREDIENTS:

1/2-teaspoon chili powder
1/2-teaspoon cumin
1/2-teaspoon coriander, dried
1 tablespoon lime juice
1 package firm tofu
2 garlic cloves, crushed
1/2-bell pepper, diced
1 teaspoon olive oil
1/3-onion, chopped
1 (15oz) can black beans, drained
1/2-cup corn kernels
2/3-tablespoon soy sauce
6 corn tortilla
Cilantro, fresh

DIRECTIONS:

1. Put the chili powder, cumin, coriander, soy sauce and lime juice in a bowl and whisk to combine.
2. Sauté the onions, garlic and bell pepper in the olive oil for 3-4 minutes.
3. Add the tofu mixture, black beans, corn and cook for about 8 minutes.
4. One by one, heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable.
5. Place a small amount of the tofu mixture in the center of each tortilla.
6. Fold in half and garnish with lettuce, tomatoes, onions, avocado, and chopped cilantro.

ENJOY DAN: BON-APPETITE!!

THIRD GRANDSON GRADUATING FOR HIGH SCHOOL ENJOY DAN:

SEARED BEEF TENDERLOIN FOR JEREMY’S GRADUATION PARTY
Swerves 6-8 By CHEF DAN:

INGREDIENTS:

Whole beef tenderloin (6-8) pounds
Kosher salt and freshly ground black pepper
2 tablespoon olive oil

DIRECTIONS:

1. Pre-heat oven to 425 degrees.
2. Trim tenderloin and cut into 6-8 oz fillets, (SEE NOTE)
3. Season with salt and pepper.
4. Heat an oven-proof sauté pan over medium-heat 4-5 minutes.
5. Sear fillets in oil on one side for 4-5 minutes.
6. Turnover and place the pan in the pre-heated oven.
7. Bake for rare: sear 5 minutes, and roast 5 minutes.
8. For medium-rare: sear for 5 minutes, roast for 7 minutes.
9. For medium: sear for 5 minutes, roast 9 minutes.
10. Remove pan from the oven, transfer to a plate, and tent with foil and let rest 5 minutes.

NOTE:
To trim whole beef tenderloin, first remove the “chain”.
It’s the loose, ropy piece of meat and fat that you can almost be pulled off with your hands.
Next remove the silver skin that surrounds much of the tenderloin.
Next remove the thick butt and thin tail.
Cut the center portion into thick individual filets.
You will get 6-8 nice filets.

ENJOY DAN: BON-APPETITE!!