ASIAN DUMPLING SOUP ENJOY DAN:

                               ASIAN DUMPLING SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

8 cups vegetable broth

1 thumb-size fresh ginger, peeled, julienned

1 tablespoon EACH soy sauce, balsamic vinegar and hoisin sauce

1/4-cup Masala cooking wine

2 teaspoon toasted sesame oil

1 teaspoon sugar

Sea salt to taste

2 carrots, bias-sliced into thin slices

6 crimini mushrooms stems discarded, caps halved and thinly sliced

3 cups Napa cabbage, quarter

1 package frozen peas, thawed

1 (15 Oz) package of stuffed dumplings (shrimp, pork, or vegetable

3 scallions, (white and green parts) bias sliced into ½-inch lengths

1 tablespoon garlic chili paste

DIRECTIONS:

1.   In a stock pot add broth and next 8 ingredients; bring to boil.

2.   Reduce heat and simmer for 12-15 minutes.

3.   Add the carrots, mushrooms, Napa cabbage, peas and simmer for 5 minutes.

4.   Add the dumplings, cook for 3 minutes.

5.   Divide among bowl and serve.

6.   Top with scallion.

7.   Serve with garlic chili paste on t he side

ENJOY DAN:                                                        PLANT SEEDS & SING SONGS:

PINEAPPLE RISOTTO ENJOY DAN:

                              PINEAPPLE RISOTTO by CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon EACH butter and toasted sesame oil

2 cups vegetable stock

1 cup Royal Italian Superfine Arborio Risotto

Sea salt to taste

1 (19.5 Oz) can May Ploy coconut milk

1 onion, copped

6 baby portabella mushrooms, stems removed and capes halved and thinly sliced

1 pinch of saffron

1/2-cup white wine

4 ounces fresh snap peas, trimmed

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

DIRECTIONS:

1.   In a stock pot, melt the butter and heat the sesame oil over medium-high heat and when sizzling.

2.   Add the onion and sprinkle with sea salt to taste.

3.   Reduce heat to medium and caramelize the onion about 6 minutes.

4.   Add the mushrooms and stir into the onion, sauté for 4 minutes.

5.   Raise heat to medium-high and add rice stirring into the onion mixture.

6.   Roast the rice for a couple of minutes.

7.   Stir in the wine, stirring constantly until liquid is absorbed.

8.   Stir in 1/2-cup coconut milk, stirring until liquid is absorbed.

9.   Repeat the process with remaining coconut milk and the remaining stock (adding broth 1/2-cup at a time.

10.                Should take about 40 minutes.

11.                When all the liquid is absorbed, stir pineapple and saffron.

12.                Toss in the snap peas and cook for another minute or so.

13.                Garnish with scallions.

ENJOY DAN:                                                        PLANT SEEDS & SING SONGS:

SALAD OF WINTER GREENS WALNUTS AND ROASTED BEETS ENJOY DAN:

SALAD OF WINTER GREENS WALNUTS AND ROASTED BEETS by CHEF DAN:

Serves 4

DRESSING:

2 tablespoons olive oil

2 tablespoon champagne vinegar

1 teaspoon Dijon mustard

2 navel oranges

SALAD:

1 tablespoon olive oil

2 (2-3-inch diameter) beets, unpeeled, scrubbed, 1-inch tops removed

2 golden beets, without greens

2 navel oranges

1/2-cup toasted walnuts

2 bunches arugula washed and well drained

4 ounces fresh goat cheese, coarsely crumbled

Sea salt and Seasoned Pepper Medley

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a dry cast-iron skillet roast walnut until golden brown.

2.   Wrap red and golden beets tightly in double layers of foil.

3.   Place beets in a prepared baking dish and roast for 1-1/2 hours.

4.   Let cool; peel and cut into 1/2-inch wedges.

5.   Meanwhile, prepare oranges; slice off both ends with a paring knife.

6.   Cut away the peel and white pith, following the curve of the orange.

7.   Holding the orange over a bowl, cut along membranes to release whole segments.

8.   Squeeze juice from membranes into another bowl; add any accumulated juice from the segments.

9.   In a bowl add oil, vinegar, and mustard to orange juice, season with S. &. P. and whisk to combine.

10.                Add arugula and toss to combine with dressing.

11.                Divide among 4 plates.

12.                Top with beet wedges, oranges segments, toasted walnuts and goat cheese.

ENJOY DAN:                                                                        BON-APPETITE!!

SWEET POTATO WITH CHIPOTLE POWDER ENJOY DAN:

            SWEET POTATO WITH CHIPOTLE POWDER by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes

1 tablespoon olive oil

1/2-cup yogurt, divided

1/2- EACH  teaspoon chipotle powder, Tandoori Masala

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

1/4-teaspoon sea salt

DIRECTIONS: (PREHEAT OVE NTO 400 f)

1.   Scrub potatoes and cut off ends and prick all over the potatoes.

2.   Brush with olive oil.

3.   Place in a prepared baking sheet and bake for 40 minutes.

4.   Cut each potato lengthwise and scoop out the flesh into a bowl.

5.   Leave 1/4-inch shell of potatoes skins.

6.   Return shells to baking sheet.

7.   Mash the sweet potato pulp in the bowl with a fork.

8.   Mix in 1/4-cup yogurt, chipotle powder, Tandoori Masala and the green part of the scallions, add a sprinkle of salt.

9.   Spoon the mashed mixture into the sweet potato shells.

10.                Bake, covered loosely with foil; for about 7- 10 minutes.

ENJOY DAN:                                                      BON-APPETITE

JAPANESE ROASTED CHICKEN WITH JAPANESE 7 SPICES ENJOY DAN:

JAPANESE ROASTED CHICKEN WITH JAPANESE 7 SPICES by CHEF DAN:

Serves 4

INGREDIENTS:

2     (4-5 pound) whole roasting chicken

2     tablespoons Japanese 7 Spice  (recipe to follow)

3     1 navel orange cut lengthwise into 8 slices

4     4 carrots, peeled and left whole

5     4  baby bok choy, halved lengthwise

6     1 tablespoon butter

7     2 tablespoon grape-seed oil

8      Sea salt to  taste

9     1 cup chicken broth

10  1 teaspoon roosted sesame oil

11  Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS: (PRE-HEAT OVEN TO 500 F THEN REDUCE HEAT TO 350 F)

1.   Pat the skin of chicken and cavity dry.

2.   Sprinkle 7 spice all over outside and inside cavity.

3.   Add oranges to the cavity of the chicken.

4.   Place chicken in a prepared baking dish, breast down.

5.   Roast for 20 minutes; remove from oven and turn breast side up.

6.   Add carrots and bok choy around chicken.

7.   Drizzle with oil, S. &. P. to taste.

8.   Reduce heat to 350 and roast for 1 hour or until internal temperature is 170 F.

9.   Brush with butter the last 5 minutes of cooking

10.                Remove from oven ; remove oranges from the cavity.

11.                Place chicken and vegetables on a cutting board let rest.

12.                Squeeze juices into the pan then add broth to the pan over medium-high heat, scraping up brown bites from pan.

13.                Bring to a boil for 8 minutes or until liquid has reduced 1/2-cup.

14.                Remove from heat and whisk in sesame oil.

JAPANESE 7 SPICE:

1/2-sheet nori, (dried seaweed)

2-tablespoons dried orange peel

3-teaspoon red pepper flakes

2 teaspoons Sesame Seeds

1 teaspoon EACH ground ginger, and poppy seeds

1/4-dteaspoon White Pepper

DIRECTIONS:

1.   Process nori in food processor until flakes form.

2.   Mix remaining spices and pulse until blended together.

ENJOY DAN:                                            PLANT SEEDS & SING SONGS!!

CHICKEN STEW WITH BRITT'S MARKET KINCHI ENJOY DAN:

CHICKEN STEW WITH BRITT’S MARKET KIMCHI by CHEF DAN:

Serves 4

INGREDIENTS:

3 boneless, skinless chicken tenders

1 tablespoon olive oil

2 tablespoons rice wine

6 pinches Seasoned Pepper Medley

1 (5 Oz) bottle of Britt’s Market Kimchi

1 onion,

1 (14 Oz) block tofu, drained and pressed in a strainer in paper towels with a large can on top

2 cups water

6 baby portabella mushrooms

1 red bell pepper

1 jalapeno pepper, chopped

2 scallions, bias cut into 1/2-inch slices

SAUCE:

4 Teaspoons chipolte powder

2 teaspoons Tandoori Masala

1 tablespoon soy sauce

2 garlic cloves, minced

2 pinches Seasoned Pepper Medley

DIRECTIONS:

1.   Place chicken tender in bowl and add rice wine and pepper.

2.    Let marinate for 1 hour.

3.   Chop onion, tofu, mushrooms, and bell pepper and place in a bowl.

4.   Mix together the sauce to make a paste.

5.   In a skillet heat 1 tablespoon oil over medium-heat when sizzling.

6.   Add Britt’s Market Kimchi; sauté for 10-12 minutes.

7.   Add chicken, marinate and sauté for 4-5 minutes.

8.   Add everything else except the scallions, and jalapeño pepper.

9.   Bring to a boil; reduce heat and simmer for 15 minutes.

10.                Garnish with scallions and jalapeno pepper.

11.                Serve with rice noodles or jasmine rice.

ENJOY DAN:                               BON-APPETITE!!

AVOCADO SALAD WITH EGGS AND UDON NOODLES ENJOY DAN:

              AVOCADO SALAD WITH EGGS AND UDON NOODLES by CHEF DAN:

Serves 2

INGREDIENTS:

2 eggs

3 cups chicken broth

2 garlic cloves, thinly sliced

1/2- fresh avocado, seeded, peeled and cut in half

1/2-English cucumber, thinly sliced

2 radishes, thinly sliced

1 (12 Oz) package fresh udon noodles, cook according to package directions

1/2-avocado, cut into thin slices

1 cup Romaine lettuce

4 scallions cut on the bias in 1/2-inch lengths

DIRECTIONS:

1.   Place the egg in a pot of cold water.

2.   Just as the water come to a boil; remove from heat.

3.   Let sit  in water for 20 minutes; then transfer to ice bath and let cool.

4.   In a skillet add broth and garlic and bring to a boil over medium-heat.

5.   Reduce to medium-low and simmer for 3 minutes; remove from heat.

6.   Put 1/2-the avocado in a blender; pour in 1/2-the broth and blend until creamy.

7.   Pour broth into a large bowl.

8.   Place reaming avocado and broth in the blender, blend until creamy.

9.   Add to the rest of the broth mixture to the bowl.

10.                Peel the eggs.

11.                Separate the cooked noodles into 2 bowls.

12.                Ladle equal amounts of the avocado broth over the noodles.

13.                Slice an egg in half and place the halves on top of the noodles.

14.                Repeat with remaining egg.

15.                Finish by topping each bowl with avocado slices, cucumber, radish and scallions and Romaine lettuce.

ENJOY DAN:                                                          BON-APPETITE!!