THAI SWEET POTATO CURRY ENJOY DAN:

                        THAI SWEET POTATO CURRY by CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon red curry paste

1 (10 Oz) can coconut milk

2 sweet potatoes, chopped

1 onion, chopped

1 red bell pepper, chopped

1 tablespoon lime juice

1/2-lemongrass, sliced finely

1 thumb-size fresh ginger, sliced finely

2 teaspoon raw honey

1 teaspoons garlic chili sauce

1 tablespoon tamarind

Hand full fresh basil leaves

DIRECTIONS:

1.   In a skillet over medium-heat.

2.   Add a little water to the pan.

3.   Then add sweet potatoes, onion, and bell pepper, stir to combine.

4.   Add lime juice, and next 5 ingredients, stir to combine.

5.   Add coconut milk and red curry paste, and sauté for 2 minutes.

6.   Add water, just enough to cover the ingredients and let them cook.

7.   Stirring occasionally.

8.   Cook the Thai curry on a low-medium heat for 30-40 minutes.

9.   Place a lid on the skillet, but not fully covered, add more water if necessary.

10.                Keep a gap as to allow the steam to escape.

11.                Once cooked, serve into bowl and top with fresh basil.

ENJOY DAN:                              SING SONGS & PLANT SEEDS

PALEO MAYONNAISE ENJOY DAN:

                         PALEO MAYONNAISE MY WAY by CHEF DAN:

20 servings

INGREDIENTS:

1 egg

1-tablespoon lime juice

1 garlic clove, chopped

1/2- teaspoon EACH ground mustard, and sea salt

1/4-teaspoon green chipotle powder

1-cup avocado oil

DIRECTIONS:

1.   Put the egg in a food processor and process until blended.

2.   While the processor is running, VERY slowly drizzle the oil into the mixer.

3.   Add a little at a time and give it time to start emulsifying and thickening.

4.   Continue to slowly add the rest of the oil until it is very thick and all incorporated.

5.   Add the remaining ingredients and process some more.

6.   Pour into a Mason jar with lid and keep in the refrigerator.

ENJOY DAN:                                                SING SONGS & PLANT SEEDS!!

AMSTERDAM'S SAYUR LODEH (VEGETABLE CURRY) ENJOY DAN:

AMSTERDAM’S SAYUR LODEH (VEGETABLES CURRY) by CHEF DAN:

Serves 4

INGREDIENTS:

3 teaspoons avocado oil

1 (19 Oz) can Mae Ploy coconut milk

1-1/2-cup vegetables broth

2 bay leaves

1 lemongrass stock, cut into 4-inch pieces

1/2-head cauliflower, cut into florets

2 carrots cut into matchsticks

1 (15 Oz) package extra firm tofu

1/2-pound fresh green beans, trimmed, & bias sliced into 1/2-inch lengths

1/2-tablespoon brown sager

SPICE PASTE:

2 shallots, coarsely chopped

2 garlic cloves, coarsely chopped

1 fresh red chili, coarsely chopped

1 teaspoon EACH fish sauce, curry powder, and coriander

1/2-teaspoon EACH ground cumin, and turmeric

DIRECTIONS.

1.   To make the spice paste add all ingredients in a blender and run till smooth.

2.   In a skillet heat oil over medium-heat and when sizzling.

3.   Cook the blended spice paste; cook 3 minutes stirring frequently.

4.   Add coconut milk, bay leaves, and lemongrass.

5.   Reduce to simmer and simmer for 15 minutes.

6.   Add tofu and vegetables.

7.   Cook for 5 minutes or until vegetables are tender and crisp.

8.   Add brown sugar. And stir until combined.

9.   Remove bay leaves and lemongrass and serve

ENJOY DAN:                                          SINNG SONGS & PLANT SEEDS!!

PALEO SPINACH AND POUCHED EGGS ENJOY DAN:

PALEO SPINACH AND POUCHED EGGS AND SPICES by CHEF DAN:

Serves 4

INGREDIENTS:
1 tablespoon coconut oil, plus more for drizzling

1/2-teaspoon EACH cumin, curry blend and turmeric

4 eggs

DIRECTIONS:

1.   Fill 2-inches of water in a skillet over medium-heat.

2.   Until bubbles appear on the surface.

3.   In another skillet add coconut oil, and place on medium-high heat.

4.   Once oil is warmed add spinach and sauté until almost tender and wilted.

5.    Add cumin, curry and turmeric, and season with S. &. P.

6.   Cover and continue cooking for another minute stirring occasionally.

7.   Drain excess moisture by moving spinach into a colander.

8.   In a cup carefully crack one egg.

9.   Slowly add egg into the skillet in simmering water without breaking.

10.                Do the same with remaining eggs.

11.                Cook eggs in simmering water for about 2-3 minutes.

12.                Cook until whites are set and yolks are runny.

13.                Devise spinach evenly among 4 bowls and top each with poached egg.

14.                Drizzle with a splash of coconut oil.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!

PALEO DIET POUCHED EGGS IN TOMATO SAUCE ENJOY DAN:

     PALEO DIET POUCHED EGGS IN TOMATO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 Tablespoons olive oil

3 garlic cloves, minced

1 (10 Oz) can RO*TEL diced tomatoes with green chilies

1/2-teaspoon EACH cumin, curry blend and turmeric

Kosher salt & freshly ground black pepper to taste

4 eggs

Fresh snipped fresh chives

DIRECTIONS:

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

2.   Add garlic and sauté 1 minute.

3.   Stir in next 6 ingredients.

4.   Bring to a gentle boil for boil, uncovered about 12-15 minutes or until tomatoes begin to thicken stirring occasionally.

5.   Break eggs, one at a time, into a small cup and slip into tomato mixture

6.   Simmer covered for about 5 minutes or until whites are set and yolks are runny.

7.   Drizzle with remaining oil and sprinkle with chives.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!

POACHED EGGS IN TOMATO SAUCE ENJOY DAN:

POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoon \olive oil

1 onion, finely chopped

4 garlic cloves, coarsely chopped

1 jalapeno, seeded and finely chopped

1 (15 Oz) can chickpeas, drained

2 teaspoon smoked paprika

1 teaspoon EACH ground cumin, curry blend, and turmeric

1 (10 Oz) can RO*TEL diced tomatoes with green chilies

Kosher salt and freshly ground black pepper to taste

1 cup coarsely crumbled feta

4 eggs

1 tablespoon EACH fresh parsley and fresh cilantro

Warm pita bread

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a cast-iron skillet add oil over medium-high heat when sizzling.

2.   Add onion, garlic and jalapeno; cook stirring for about 6-7 minutes.

3.   Add chickpeas and 4 ingredients and cook 2 minutes longer.

4.   Add tomatoes and their juices.

5.   Bring to a boil reduce heat and to medium-low and simmer, stirring occasionally for about 15 minutes.

6.   Season with salt & pepper to taste.

7.   Sprinkle with feta cheese evenly over the sauce.

8.   Crack eggs one at a time and place over sauce, spacing evenly apart.

9.   Transfer skillet to the oven until whites are set and yolks are runny 5-7 minutes.

10.                Garnish with parsley and cilantro.

11.                Serve with pita bread.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!

OPEN FACE GRAVIAX SANDWICH WITH GUACAMOLE ENJOY DAN:

OPEN FACE GRAVIAX SANDWICHES WITH GUACAMOLE by CHEF DAN:

Serves 4

INGREDIENTS:

2-ripe avocados, halved, pitted, and peeled

1 tablespoon fresh lemon juice

4 cherry tomatoes, diced

1/4-cup finely chopped red onion

3 tablespoons fresh cilantro, chopped

3 tablespoon fresh coriander

2 teaspoons minced seeded jalapeno

1 tablespoon fresh basil, chopped

4 slices rugbrod (rye bread) toasted

1 cup thinly sliced iceberg lettuce

8 ounces thinly sliced gravlax (salmon that been cured in salt, sugar &                                dill)

DIRECTIONS:

1.   In a bowl place avocado and lime juice; mash coarsely with a fork.

2.   Mix in tomatoes and next 5 ingredients.

3.   Season with salt & pepper to taste.

4.   Arrange toast on a plate.

5.   Spread with guacamole, reserving 2 tablespoons for garnish.

6.   Top with lettuce.

7.   Overlap salmon on lettuce.

8.   Garnish with a dollop of guacamole.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!