LEBANESE TABBOULEH SALAD ENJOY DAN:

                  LEBANESE TABBOULEH SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup bulgur (also known as cracked wheat)

3 tomatoes, chopped
2 cucumbers, peeled and chopped

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

3 garlic cloves, minced

4 bunches, fresh parsley, chopped finely, drained

1 bunch of fresh mint, chopped finely, chopped 1/3-cup olive oil

1/2-cup fresh squeezed lemon juice

1/2-teaspoon EACH sea salt and freshly ground black pepper

1/3-teaspoon of Lebanese 8 spice (recipe to follow)

DIRECTIONS:

1.   Place cracked wheat in a bowl and cover with 2 cups of boiling water.

2.   Let soak 30 minutes; drain and squeeze out excess water.

3.   Rinse all vegetables and let dry, especially the parsley and mint.

4.   Cut stems off parsley and then chop finely.

5.   Spread parsley on paper towels to get rid of the moister.

6.   Cut stems off mint, and finely chop the leaves.

7.   Lay on paper towel and let dry.

8.   In a mixing bowl, combine wheat, tomatoes, cucumbers, scallions, garlic, parsley, mint, salt & pepper, lemon juice and olive oil.

9.   Toss and add 8 spices and toss again.

10.                Refrigerate for at least 4 hours before serving.

11.                Toss again prior to serving.

LEBANESE 8 SPICES:

1/4-cup EACH black pepper, ground cumin, and paprika.

1/8-cup EACH ground Fenugreek, and ground cloves

2 teaspoons EACH ground nutmeg, and ground cinnamon

1 teaspoon ground cardamom

DIRECTIONS:

1.   Mix all ingredients together and place in air tight container.

ENJOY DAN:                                               BON-APPETITE!!

CROCK POT INDIAN BUTTER CHICKEN ENJOY DAN:

               CROCK POT INDIAN BUTTER CHICKEN by CHEF DAN:

Serves 12

INGREDIENTS:

6 pounds boneless, skinless chicken thighs

3 onions, chopped

1 stick butter

7 cardamom pods

3 bay leaves

2 tablespoon yellow curry paste

2 teaspoons EACH tandoori masala, garam masala, sumac, cumin, and berbere

1 thumb-size fresh ginger, minced

1 (19 Oz) can Mae Ploy coconut milk

1/4-cup lemon juice

1 quart plain yogurt

DIRECTIONS:

1.   Using cheese cloth place cardamom pods in the cheese cloth and tie.

2.   In a crock-pot place chicken thighs, with onion, garlic, yellow curry paste and dry spices.

3.   Throw in the butter and tomato paste.

4.   Add lemon juice and coconut milk.

5.   Cover and cook on low for 8 hours or on high for 4 hours.

6.   Stir in yogurt 15 minutes before serving.

7.   Discard cardamom pods and bay leaves

8.   Serve with jasmine rice.

ENJOY DAN:                                                                       HALLELUJAH!!

CROCK POT RED CURRY LENTILS FOR RANDY'S TREE FARM CREW ENJOY DAN:

CROCK POT RED CURRY LENTILS FOR RANDY'S TREE FARM CREW

                                                                                                  By CHEF DAN:

Serves 16

INGREDIENTS:

4 cups brown lentils

2 (15 Oz) cans of chickpeas

2 onions, diced

4 cloves garlic, minced

1 thumb-size fresh ginger, minced

4 tablespoons butter

2 teaspoon EACH tandoori masala, garam masala, turmeric and sumac

2 tablespoons red curry paste

2 teaspoons sugar

2 (15.5 Oz) can tomato sauce

1 (19.5 Oz) can Mae Ploy coconut milk

Rice for serving

DIRECTIONS:

1.   Rinse the lentils and place them in a crock pot.

2.   Add chickpeas, onions, garlic, curry paste and all spices and sugar.

3.   Stir to combine.

4.   Pour 1 can of tomato sauce over the lentils.

5.   Cover and cook on high for 4-5 hours on low for 7-8 hours.

6.    Check once or twice to add more tomato sauce or water.

7.   Usually 1-1/2-cans of tomato sauce and 2 cans of water work well.

8.   Season with salt and pepper.

9.   Stir in coconut milk and serve over rice.

ENJOY DAN:                                                     HALLELUJAH!!

SPICY CROCK POT THAI BEEF ENJOY DAN:

                        SPICY CROCK POT THAI BEEF by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 tablespoons coconut oil, divided

2 pounds round steak, cut into strips

1 onion, thinly sliced

3 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 (19 Oz) can Mae Ploy coconut milk

1/3-cup tomato paste

2 tablespoon red curry paste

1 tablespoon EACH fish sauce, oyster sauce, tamarind, curry powder, sumac, and smoked paprika

2 teaspoons EACH sea salt, and lime juice

2 cups EACH broccoli florets, and julienned carrots

1 cup jicama, julienned

A bunch fresh cilantro

DIRECTIONS:

1.   Heat 1 tablespoon coconut oil in a skillet over medium-high heat when sizzling.

2.   Add the strips of meat and brown on all sides.

3.   Spray crock-pot with cooking spray and add browned meat.

4.   Wipe out the skillet and add remaining oil, over medium-high heat.

5.   Add onions, and ginger and sauté for 4 minutes.

6.   Add garlic and sauté 1 minute.

7.   Add coconut milk and stir continuously to release browned bits in the bottom of the pan.

8.   Add tomatoes paste, and next 8 ingredients.

9.   Add to the crock-pot over the meat.

10.                Cook on high for 5 hours or low for 8 hours.

11.                Add broccoli, carrots and jicama during the last 30 minutes for high heat and 1 hour for low heat of cooking.

12.                Serve with cilantro.

ENJOY DAN:                                                      BON-APPETITE!!

GREEK CHICKEN AND ORZO IN THE CROCK POT WITH LORI'S PESTO ENJOY DAN:

GREEK CHICKEN AND ORZO IN THE CROCK  POT WITH LORI’S PESTO

                                                                                              by CHEF DAN:                                                                                                                                                                                                                                                                                                                                                         

Serves 4

INGREDIENTS:

1/4-Lori’s pesto (recipe to follow)

2 green bell peppers cut into thin strips

1 onion, chopped

2 teaspoons olive oil

4-6 boneless, skinless chicken breasts

1 teaspoon EACH Turkish oregano, rosemary, sumac, and green zaatar

1/2-teaspoon EACH sea salt, garlic powder and ginger powder

1 cup uncooked orzo

2 tablespoon lemon juice and grated peel

1/2-cup water

1/4-cup feta cheese

DIRECTIONS:

1.   Coat crock pot with Pam cooking spray.

2.   Add peppers and onion.

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

4.   Add chicken and brown on both sides.

5.   Transfer to a crock-pot, overlapping if necessary.

6.   Sprinkle chicken with herbs and spices, spread pesto over the chicken.

7.   Cover and cook on low 5-6 hours.

8.   Transfer chicken to a plate.

9.   Turn crock-pot to high; stir in orzo lemon juice, lemon zest and water.

10.                Top with chicken and cook 30 minutes or until pasta is done.

11.                Garnish with feta.

LORE’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

1/2-teaspoon salt

2/3-cup olive oil

8 garlic cloves

1/2-cup Parmesan cheese

DIRECTIONS:

1.   In a blender pulse the first 3 ingredients together.

2.   While pulsing add, oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:                                                      BON-APPETITE!!

SOFT TOFU STEW HAEMUL SOONDUBU JjGAE ENJOY DAN:

SOFT TOFU STEW HAEMUL SOONDUBU JjIGAE by CHEF DAN:

Serves 3

INGREDIENTS FOR YANGNYUM (seasoning or spice)

Yields 3 tablespoons

3 teaspoon chili powder

1 tablespoon soy sauce

1 garlic clove, minced

1/2-teaspoon brown sugar

1 teaspoon oyster sauce

1 teaspoon sumac

1/4-teaspoon sea salt

1 tablespoon mirin or sake

Pinch of black pepper

INGREDIENTS:

9 clams

9 Penn Cove mussels

9 shrimp

1 bunch of green onions

1-(12.3 Oz) silken tofu

4 teaspoons sesame oil

1/2-cup water

1 egg

DIRECTIONS:

1.   Mix all the Yangnyum ingredients together, enough for 3-4 batches of soondubu Jjige.

2.   Heat pot with 3 teaspoons sesame oil over high heat when sizzling.

3.   Add 2 tablespoons Yangnyum, and garlic, fry until resembles a paste.

4.   Add 1/2-cup water.

5.   Add the clams, mussels, and, shrimp.

6.   Wait until the waiter starts boiling.

7.   Then add the soft tofu.

8.   Taste and season if necessary.

9.   Let boil 5 minutes.

10.                Add a pinch of pepper; crack an egg and 1 teaspoon sesame oil.

ENJOY DAN:                                                               BON-APPETITE

THAI COCONUT CORN CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

THAI COCONUT CORN CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

 Serves 30-40

FOR THE BROTH:

6 red skinned potatoes

5-scallions, chopped

2-thumb-size fresh ginger

6 garlic cloves, smashed

16 black peppercorns

2 stacks lemongrass, cut into thirds and smashed

4 tablespoon fish sauce

12 cups vegetarian stock

FOR THE CHOWDER:

2 (48 Oz) can corn

1/3-cup butter

5 scallions, chopped, white and green parts separated

12-red skinned potatoes, diced

4 red bell peppers cut into short narrow stripes

2 thumb-size fresh ginger, smashed

4 cup vegetarian broth

1 (48 Oz) can Mae Ploy coconut milk

1/4-cup curry power

1 tablespoon red curry paste

Salt and black pepper to taste

2 bunches cilantro, chopped divided

1/4-cup lemon juice

DIRECTIONS:

1.   Place all broth ingredients in a stock pot and bring to a boil.

2.   Reduce heat; cover and simmer for 1 hour.

3.   Strain and discard solids, reserve liquid and set aside.

4.   Heat the butter in a stock pot when sizzling add garlic, ginger and white parts of scallions, bell peppers and sauté for 5 minutes.

5.   Add curry paste and curry powder, sauté 1 minute longer.

6.   Add reserved broth coconut milk, corn, potatoes and half the cilantro, bring to a boil, cover reduce heat and simmer 20 minutes.

7.   Remove from heat and stir in lemon juice.

8.   Top with fresh cilantro.

ENJOY DAN:                                                                              HALLELUJAH!!