CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT ENJOY DAN:

CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup chicken broth

2 (14 Oz) cans Cansold el Paso enchilada sauce

1/3-cup chili powder

1/2-cup all-purpose flour

1 onion, finely chopped

2 garlic cloves

1 (15.5 Oz) can black beans

2 teaspoons ground cumin

1 teaspoon EACH Turkish oregano, and Tandoori masala

1 pinch of cayenne pepper

Sea salt and fleshly ground black pepper to taste

2 cups shredded rotisserie chicken

12 white corn tortillas cut into lengthwise stripes

1 cup Monterey jack cheese

DIRECTIONS:

1.   Blend chicken broth, enchilada sauce, chili powder, flour, garlic, cumin, oregano, masala, cayenne pepper, and S. &. P, to taste.

2.   Place chicken broth ingredients in a blender and blend until smooth.

3.   Reserve 2 cups.

4.   Combine chicken, onion, black beans, reserved sauce in another bowl.

5.   Spray the inside of a crock pot with Pam.

6.   Place 1/3-tortillas in the bottom of the crock-pot.

7.   Top with 1/3-of enchilada sauce, with 1/3-each of, chicken mixture and shredded cheese.

8.   Repeat layers, ending with a layer of cheese.

9.   Cook on low for4-6 hours.

ENJOY DAN:                                       BON-APPETITE!!

TURKEY ENCHILADAS WITH BLACK BEANS IN THE CROCK POT ENJOY DAN:

TURKEY ENCHILADAS WITH BLACK BEANS IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:

2 pounds ground turkey

2 onions, chopped

1 bell pepper, chopped

3 garlic cloves, minced

2 (14 Oz) cans enchilada sauce

3 (15.5 Oz) cans black beans

2 (14.5 Oz) can fire roasted diced tomatoes

2/3-cup water

1/4-cup chili powder

2 teaspoon cumin

1 teaspoon EACH oregano, green zaatar, and garam marsala

12 corn tortillas cut lengthwise stripes

2 cups shredded Cheddar cheese

DIRECTIONS:

1.   Crumble turkey in a skillet over medium heat.

2.   Stir in onion, bell pepper, and garlic into the turkey.

3.   Cook and stir until turkey is completely browned, 5-7 minutes.

4.   Add the black beans, diced tomatoes, water, chili powder, cumin, oregano, zaatar, and garam masala.

5.   Bring to a boil, cover, reduce heat and simmer for 10-12 minutes.

6.   Spray the inside of crock –pot with Pam.

7.   Place 1/3-cut tortillas in the bottom of the crock pot.

8.   Top with 1/3-of the turkey sauce, and 1/2-cup cheese.

9.   Repeat layers until ingredients are fully used.

10.                Cook on low for 5-6 hours.

ENJOY DAN:                                     BON-APPETITE!!                                          

LENTIL QUINOA AND MUSHROOM BURGERS ENJOY DAN:

             LENTIL QUINOA AND MUSHROOM BURGERS by CHEF DAN:

Makes 12-14

INGREDIENTS:

2-cup cooked quinoa

1-1/2- cooked cup red lentils
1 tablespoon oil

1 onion, finely chopped

1 carrot, shredded

8 crimini mushrooms, roughly chopped

2 garlic cloves, minced

1/2-cup salsa

1 teaspoon EACH ground fennel, and ground smoked paprika

2 tablespoons EACH cornstarch, and flax seed

1/4-cup ground nuts, ground is spice grinder

1 tablespoon EACH soy sauce, and lemon juice

2 tablespoon yeast flakes

1/4-cilenro, minced

DIRECTIONS:

1.   Add lentils to a sieve and set aside to drain.

2.   Combine cornstarch, ground nuts, and yeast and flax seeds in a big bowl.

3.   Heat oil in a skillet over medium-heat when sizzling.

4.   Add onion, carrot, mushrooms, garlic, salsa and sauté for 5 minutes.

5.   Add all spices and sauté 1 minute more.

6.    Add to the big bowl, fried vegetables, quinoa, lentils, soy sauce, lemon juice, cilantro and salt and pepper to taste.

7.   Stir and form the mixture into a ball.

8.   The dough should be stiff enough to hold a shape when formed.

9.   Add flour if needed.

10.                Heat a skillet over medium-heat with splash of oil to fry patties.

11.                Divide the patty dough into 12-14 balls and flatten into 1/2--inch patties.

12.                Fry on each side for about 10 minutes or until well browned.

13.                Press the patties down gently with a spatula to flatten them.

ENJOY DAN:                                                   BON-APPETITE!!

KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS ENJOY DAN:

KALE AND BEET SALAD WITH GORGONZOLA AND WALNUTS by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup fresh mint leaves, torn

1/3-cup thinly vertically sliced WALLA WALLA sweet onion

1 bunch fresh kale, torn

1/4-cup plain low fat yogurt

2 tablespoons buttermilk

2 teaspoons rice wine vinegar

1-1/2-teaspoon olive oil

1/4-teaspoon EACH sea salt, black pepper, green zaatar, and Tandoori masala

4 hard cooked eggs, quartered lengthwise

4 beets, quartered

1/2-cup walnuts, roasted and chopped

2 ounces gorgonzola

DIRECTIONS: (PRE-HEAT OVEN TO 375)

1.   Place beets in a baking dish with 1/4-cup water.

2.   Cover with foil and roast beets for 45 minutes.

3.   Let cool and the dice.

4.   Combine mint, onion, and kale in a large bowl.

5.   Combine yogurt, buttermilk, vinegar, oil, salt, pepper and spices.

6.   Place in a bowl and whisk.

7.   Drizzle yogurt mixture over kale mixture

8.   Toss gently to coat.

9.   Arrange eggs and beets over the salad.

10.                Sprinkle with nuts and cheese.

ENJOY DAN:                                            BON-APPETITE!!

BARBEQUE CORN SWEET AND SMOKEY MY WAY ENJOY DAN:

BARBEQUE CORN SWEET & SMOKEY MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

4 ears of corn

1/4-cup melted butter

1/4-EACH sea salt, Chili powder, and roasted garlic powder

1/8-teaspoon EACH black pepper and Italian seasoning

A pinch of Porcini and salt

DIRECTIONS:

1.   Remove leaves from husk.

2.   Place corn in a large bowl and fill with water to cover the corn.

3.   Soak for up to 4 hours or overnight.

4.   Pour off the water and shake off excess water from the corn

5.   Peel back the husk, leaving the husk on about 2-3 inches on the bottom of the corn.

6.   Remove silk.

7.   Combine butter and remaining ingredients into a bowl.

8.   Generously brush the butter mixture all over the corn.

9.   Gather the husk at the top of the corn.

10.                Use a piece of falling husk to tie a knot around the tip of the corn.

11.                This will hold the husk into place as the corn cooks.

12.                Place on oiled grill over medium-heat.

13.                Cook 20 minute, turning every 5-10 minutes,

14.                Remove from heat and enjoy.

ENJOY DAN:                                                      BON-APPETITE!!

LYON'S AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

          LYONS AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN

                                                                                             By CHEF DAN:

Makes 6 pounds

INGREDIENTS:

5 pounds skin red potatoes

3 cups celery, diced

1-1/2-cups onion, diced

2 cups diced pickles

12 hard boiled eggs cut into chunky pieces

1-1/2-cups green onion, diced

1/4-cup vinegar

1-1/2-cups mayonnaise

2 teaspoon salt

1 teaspoon sugar

1/4-teaspoon paprika

DIRECTIONS:

1.   Bring a stock pot of salted water to a boil.

2.   Add potatoes; reduce heat cover and simmer for about 20 minutes.

3.   Drain the potatoes in a colander.

4.   Then place colander with the potatoes over an empty pot.

5.   Cover with a dry kitchen towel and let steam for 20 minutes.

6.   Cut potatoes into 1-inch chunks.

7.   Place eggs in a saucepan, cover with cold water.

8.   Bring water to a boil; cover and remove from heat.

9.   Let eggs stand for 12 minutes in hot water.

10.                Remove from hot water, cool, peel and chop.

11.                In a large bowl, combine, potatoes and all remaining ingredients.

12.                Mix together and refrigerate until ready to serve.

ENJOY DAN:                                        BON-APPETITE!!

TOFU WITH KALE AND RICE NOODLES ENJOY DAN:

             TOFU WITH KALE AND RICE NOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 (8 Oz) package rice noodles

1 (14 Oz) firm tofu, drained

1/3-cup rice wine vinegar

1 bunch kale stems and center ribs removed

1 tablespoon garlic ginger paste, (recipe to follow)

2 scallions, bias-sliced into 1/2-inch lengths

1/2-cup light soy sauce

1/2-teaspoon smoked paprika

2 tablespoon brown sugar

1/4-cup peanut butter

Dry roasted peanuts

DIRECTIONS:

1.   Bring 3 cup of water to a boil remove from heat and add noodles.

2.   Let sit 20 minutes, and then drain, set aside.

3.   Slice tofu into eight 1/2-inch pieces.

4.   Drain on paper towels in a colander with a heavy weight on top, for 30 minutes.

5.   Stir together vinegar, garlic ginger paste, and scallions in a bowl.

6.   Toss 3 tablespoons of mixture with kale in another bowl.

7.   Stir in soy sauce, paprika, sugar, peanut butter and remaining vinegar mixture.

8.   Arrange tofu in a single layer in a baking dish.

9.   Pour soy sauce mixture over top, turning to coat.

10.                Divide noodles, tofu, and kale among 4 serving bowl.

11.                Drizzle with soy sauce mixture.

12.                Top with peanuts and scallions.

GARLIC GINGER PASTE:

1/2-cup whole garlic cloves, peeled

1/2-cup fresh ginger, peeled and cut into 1/2-inch slice

3 tablespoons olive oil

DIRECTIONS:

1.   Throw the garlic, ginger and oil into a blender and blend until it foams into a semi-paste.

2.   Save what you don’t use in a glass jar.

3.   It will last in the fridge for 1 month.

4.   Use in marinated, pasta sauce, stir-fry, and crock-pot recipes.

ENJOY DAN:                                                       BON-APPETITE!!