POLENTA WITH BERRY COMPOTE ENJOY DAN:

         BREAKFAST POLENTA WITH BERRY COMPOTE by CHEF DAN:

Serves 4

 

COMPOTE:

1 tablespoon butter

1-tablespoon blue agave syrup

1 tablespoon lemon juice

Pinch of cinnamon and allspice

1-1/2-cups frozen blueberries and raspberries

 

POLENTA:

3 cups almond milk

1 cup yellow polenta

2 teaspoons blue agave syrup

1/2-teaspoon salt

1 tablespoon coarsely chopped pecans

 

PREPARATION:

1.   To prepare compote, melt butter in a saucepan over medium-heat.

2.   Add blue agave syrup, juice, cinnamon, allspice, and berries.

3.   Bring to a boil and reduce heat and simmer for 5 minutes.

4.   Keep warm,

 

TO PREPARE POLENTA:

1.   Bring milk to a boil in a sauce pan.

2.   Slowly drizzle polenta into the milk, stirring constantly with a whisk.

3.   Stir in agave syrup, and salt.

4.   Cook 5 minutes or until thick, stirring constantly.

5.   Serve with compote, and top with pecans.

 

ENJOY DAN:            BON-APPETITE!!

PARMESAN ROSEMARY SWEET POTATOE FRIES by CHEF DAN:

Serves 4

 

INGREDIENTS:

2 pounds sweet potatoes, peeled, halved lengthwise and cut into thin wedges

1/4-grape-seed oil

2 tablespoons fresh rosemary chopped

1 tablespoon lemon pepper

2/3-cup bread crumbs

1/4-cup Parmesan cheese

 

DIRECTIONS:   (PRE-HEAT THE OVEN TO 425 DEGREES)

1.   Line 2 baking sheets with aluminum foil.

2.   Spray with Pam; set aside.

3.   Combine sweet potatoes with olive oil in a bowl and toss to coat.

4.   Combine bread crumbs Parmesan cheese rosemary and lemon pepper in a zip-lock bag.

5.   Add potatoes and close bag.

6.   Shake potatoes, until well coated.

7.   Arrange potatoes in a single layer on prepared baking sheet.

8.   Bake 20 minutes.

9.   Rotate pan and bake an additional 15 minutes or until potatoes are golden brown and crisp.

 

ENJOY DAN:     BON-APPETITE!!

JAMBALAYA WITH CHICKEN, SAUSAGE AND SHRIMP IN THE CROCK-POT ENJOY DAN:

JAMBALAYA IN THE CROCK POT WITH CAJUN SEASONING by CHEF DAN:

Serves 8

 

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts cut into 1-inch slices

1 pound smoked turkey sausage, halved and cut into 1/4-inch slices

2 (14.5 Oz) cans diced tomatoes

2 cups chicken broth

1/2-cup dry white wine

1(6 Oz) can tomato paste

1 onion, chopped

2 green bell peppers, chopped

5 garlic cloves, minced

2 teaspoons EACH dried basil, dried oregano, dried parsley

2 teaspoons Cajun seasoning, (recipe to follow)

1 teaspoon cayenne pepper

1 teaspoon kosher salt

I pound uncooked shrimp, peeled and deveined

Cooked rice

 

DIRECTIONS:

1.   In a crock-pot combine tomatoes, broth, wine and tomato paste.

2.   Stir in onion, green peppers, garlic and seasonings.

3.   Stir in chicken and turkey sausage.

4.   Cover and cook on low for 4-6 hours.

5.   Stir in shrimp and cook another 15-20 minutes.

6.   Serve with rice.

 

CAJUN RECIPE:    (makes 1/3- cup)

1.   2 tablespoon smoked paprika

2.   1 tablespoon kosher salt.

3.   1 tablespoon black pepper.

4.   2 teaspoon EACH garlic powder, onion powder, ground red pepper.

5.   1 teaspoon EACH  ground dried oregano, and thyme

 

Mix all the ingredients in Mason jar and keep for 6 months

 

ENJOY DAN:               BON-APPETITE!!

 

 

QUINOA SALAD WITH SWEET POTATOE PECANS AND CRANBERRIES

                                                                                              By CHEF DAN

Serves 4

 

INGREDIENTS:

1cup quinoa

1-1/2-cups vegetable stock

1 sweet potato, peeled and diced

1 red onion, diced

1/2-cup fresh cranberries, halved

1 tablespoon fig vinegar

1 garlic clove, chopped

1/4-cup toasted pecans

1 tablespoon honey

1 tablespoon olive oil

2 tablespoons fresh chopped parsley

A sprinkle of curry powder, and ginger powder

Kosher salt and freshly ground black pepper

 

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREE OVEN)

1.   Place quinoa in a sauce pan with stock and pinch of salt.

2.   Cover the pot, bring to a boil, then reduce to low and simmer for 15 minutes.

3.   Remove from heat and set aside to cool.

4.    In a roasting pan add the sweet potatoes, cranberries, onion, and garlic.

5.   Drizzle with a splash of olive oil, and honey to coat.

6.   Sprinkle with salt, curry and ginger powder.

7.   Toss everything together.

8.   Roast in the pre-heated oven for 15-20 minutes.

9.   Meanwhile heat a skillet and lightly toast the pecans, till fragrant.

10.                In a serving bowl, add the cooked quinoa, and roasted sweet potato mixture.

11.                Add in toasted pecans, chopped parsley, and fig vinegar.

12.                Drizzle with olive oil and season with salt and pepper.

 

ENJOY DAN:                BON-APPETITE!!

CHOCOLATE DROP COOKIES WITH COFFEE GROUNDS ENJOY DAN:

CHOCOLATE DROP COOKIES FOR THE LADIES AT THE SOUP KITCHEN

                                                                                                 By CHEF DAN:

Makes 2 dozen cookies:

 

INGREDIENTS:

1 stick of butter, softened

 3/4-cup dark brown sugar

1 egg

1 teaspoon vanilla extract

1-1/4-cup all-purpose flour

1/2-cup unsweetened cocoa

1/2-teaspoon baking soda

1/2-teaspoon sea salt

1/4-cup old fashioned oats

1 tablespoon used coffee grounds

1/2-cup craisins

1/2-cup sour dried cherries

1 cup chocolate chips

1/4-cup toasted walnuts, or pecans, chopped

 

DIRECTIONS:      (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a large bowl, beat together the butter and brown sugar, until light and fluffy.

2.   Add egg and vanilla and beat until smooth.

3.   Shift together flour, cocoa, baking soda, and salt, beat until barely combined.

4.   Stir in oats, coffee grounds, craisins, dried cherries, and chocolate chips, nuts and mix well.

5.   Place spoonful's of cookie dough (about 1 tablespoon each) a couple inches apart on a prepared cookie sheet.

6.   Bake 10-12 minutes or until lightly brown.

 

ENJOY DAN:                 BON-APPETITE!!

 

VEGGIE FAJITA BURRRITOS ENJOY DAN:

  SABRINA’S VEGGIE FAJITA BURRITOS by CHEF DAN:

8 burritos

 

INGREDIENTS:

5 cups sweet potatoes, peeled and cubed

1/2-teaspoon kosher salt

1 tablespoon olive oil

4 garlic cloves, minced

1 red bell pepper, deseeded and sliced into thin stripes

1 red onion, thinly sliced into 1/2-moons

1 jalapeño pepper, seeded and thinly sliced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 (15 Oz) can black beans

1 (15 Oz) can fire roasted diced tomatoes 2 tablespoon lemon juice

1 cup quinoa

8 eight-inch corn tortillas

1 avocado, sliced

 

DIRECTIONS:   

1.   Cook quinoa according to package directions.

2.   Place the sweet potatoes in sauce-pan with the salt and water to cover.

3.   Cover and bring to a boil, then simmer for about 10 minutes.

4.   Drain and set aside.

5.   In a skillet add the oil over medium-high heat.

6.   Add the onions, red pepper, jalapeño and sauté for 5 minutes.

7.    Then add the garlic cumin, coriander, chili powder and sauté for 2-3 minutes longer.

8.    Add tomatoes, and stir to mix.

9.   Lower heat, cover and simmer for 5 minutes.

10.                Remove from heat and stir in black beans.

 

ASSEMBLE:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Lightly oil a baking dish.

2.   Spread 1 scoop of pepper onion & bean mixture to bottom 1/3-of tortilla.

3.   Top with 1 scoop of quinoa, add slices of avocado.

4.   Roll it up tightly, and place it seam side down, into the baking dish.

5.   Bake for 30 minutes, until piping hot.

6.   Served topped with salsa.

 

ENJOY DAN.                    BON-APPETITE!!

SHEPHERD PIE FOR THE SOUP KITCHEN ENJOY DAN:

          SHEPHERD PIE FOR THE SOUP KITCHEN by CHEF DAN:

Serves 40

 

INGREDIENTS:

6 pounds ground beef

3 tablespoons grape-seed oil

6 onions, finely diced

18 carrots, finely diced

1 (48 Oz) peas

1 (48 Oz) can corn

3 tablespoons dried rosemary

1/4- cup dried parsley

2 tablespoon black pepper

1-cup flour

1/4cup butter

1-cup tomato paste

1/2-cup Worcestershire sauce

6 cups stock

12-cups mashed potatoes

 1-cup Parmesan cheese

 

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Sauté onions and carrots in the oil over medium-high heat until sizzling.

2.    Sauté for 10 minutes.

3.   Add black pepper, rosemary, and parsley.

4.   Add butter, peas and corn.

5.   Add ground beef and sauté until no longer pink.

6.   Sprinkle in flour and stir through.

7.   Add tomato paste and Worcestershire sauce.

8.   Reduce heat and add stock and simmer for 8 minutes.

9.   Season with salt and pepper.

10.                Remove from heat; add beef ingredients in greased baking dish.

11.                Distribute mashed potatoes on top.

12.                Rough up with a fork so that there are peaks that brown nicely.

13.                Sprinkle with parmesan cheese.

14.                Bake in pre-heated oven for 25-30 minutes.

 

ENJOY DAN:                       BON-APPETITE!!