SLOW COOK CHOCOLATE PEANUT BUTTER LAVA CAKE ENJOY DAN:

SLOW COOK CHOCOLATE PEANUT BUTTER LAVA CAKE by CHEF DAN:

Serves 12

INGREDIENTS:

2 cups all purpose flour or almond flour

1 cup of sugar or 2/3-cup Amber Raw Blue Agave

3/4-cup baking cocoa, divided

4 teaspoons baking powder

1 teaspoon salt

1 cup almond milk

2 eggs

3 tablespoon olive oil

2 (10 Oz) bag peanut butter chips

1 cup semi-sweet chocolate chips

3 cup hot water

INGREDIENTS:

1.   Spray crock-pot with Pam.

2.   Combine flour agave, baking powder, and salt.

3.   Add milk, oil, and vanilla, eggs, and stir to combine.

4.   Gently stir in bag of peanut butter chips.

5.   Place in the crock-pot and spread evenly.

6.   Combine semi-sweet chocolate chips & half the cocoa in a separate bowl.

7.   Pour evenly over the batter (Do Not Stir).

8.   Pour the second bag of peanut butter chips evenly across the top.

9.   Cover and cook on high for about 2 hours, until cake passed toothpick test.

10.                Turn off crock-pot and remove lid.

11.                Let stand for 30-40 minutes.

12.                Serve cake & spoon chocolate LAVA from bottom of crock-pot over cake.

ENJOY DAN:                                                       SING SONGS & PLANT SEEDS!!

BEEF BARLEY SOUP WITH FENNEL FOR THE SOUP KITCHEN ENJOY DAN:

BEEF BARLEY SOUP WITH FENNEL FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

8 pounds beef round steak, cut into cubes

4 tablespoon olive oil, divided

4 pound beef oxtails

6 onions, chopped

2 carrots, chopped

8 stalks of celery, diced

2 garlic cloves, minced

3 (16 Oz) cans diced tomatoes

3 (16 Oz) package frozen mixed vegetables

4 cups barley

3 cup quinoa

3 tablespoons EACH parsley flakes, & dried basil

1 tablespoon fennel seeds

1 teaspoon black pepper

1 tablespoon sea salt

18 cups water mixed with 6 beef bouillon cubes

1 bunch Banquet Garni (recipe to follow)

DIRECTIONS:

1.   Heat the 2 tablespoons oil on a stock pot over medium-heat when sizzling.

2.   Add oxtails, seasoned with salt and pepper, stirring occasionally, for 10 minutes, until browned all over.

3.   Remove oxtails with a slotted spoon.

4.   Add remaining oil in the stock pot over medium-high heat when sizzling.

5.   Add meat cubes and brown on all sides.

6.   Add onions, carrots, celery, garlic, and sauté with meat for 10 minutes.

7.   Add the tomatoes, mixed vegetables, parsley basil, fennel seeds, Banquet Garni, salt and pepper.

8.   Reduce head cover and simmer for10 minutes.

9.   Add the beef broth and bring to a boil and then simmer for 1 hour.

10.                Remove Banquet Garni and serve.

BANQUET GARNI:

4 spring’s fresh thyme

4 spring’s fresh parsley

4 spring’s fresh rosemary

2-bay leafs

Tie with kitchen twine and place in soup.

ENJOY DAN:                                HALLELUJAH!!

CROCK POT QUINOA APPLE CINNAMON STEEL CUT OATMEAL ENJOY DAN:

CROCK POT QUINOA APPLE CINNAMON STEEL CUT OATMEAL by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 apples, peeled, cored, cut into 1/2-inch pieces

1-1/2-cups almond milk

1-1/2- cups water

1 cup quinoa

1 cup steel-cut gluten free oats

2 tablespoons Amber Raw Blue Agave Sweetener

1-1/2-tablespoon margarine, cut into 5-6 pieces

1 tablespoon EACH sour dried cherries, fax seed and pumpkin seeds

1 teaspoon vanilla

1/4-teaspoon sea salt

Optional garnishes: pine nuts, or any nuts, or raisins

DIRECTIONS:

1.   Coat the inside of a crock-pot with Pam.

2.   Add all ingredients to the crock-pot. Stir, cover and cook on low for 8 hours.

3.   Spoon into bowls and top with optional garnishes.

ENJOY DAN:                                                                 HALELUJAH!!

COLA MARINATED FLANK STEAK WITH AVOCADO SALSA ENJOY DAN:

COLA MARINATED FLANK STEAK WITH AVOCADO SALSA VERDE by CHEF DAN:

Serves 4-6

STEAK MARINATE:

1-1/2-pound flank steak

2 cans regular coco cola

2 teaspoons Thai green curry paste

1/3 cup olive oil

2 tablespoons EACH lime juice, cider vinegar, and brown sugar

1 teaspoon EACH ground cumin, and fennel seeds, (toasted and ground)

4 garlic clove, minced

1 jalapeno pepper, seeded & minced

1 bunch fresh cilantro, leaves and stems, finely chopped

Sea salt and freshly ground black pepper to taste

AVOCADO SALSA VERDE:

10-12 tomatillos

1/2-non-fat Greek yogurt

1/2-onion, chopped

2 garlic cloves

1 jalapeno pepper, seeded and chopped

1/2-cup fresh cilantro

2 tablespoons lime juice

1 avocado, chopped

1 teaspoon seas salt

DIRECTIONS FOR SALSA VERDE:

1.   Peel husk from tomatillos, and rinse under cold water until no longer sticky.

2.   Cut into chunks and place a food processer.

3.   Add yogurt, onion, garlic, and jalapeño and mix until finely chopped.

4.   Add reaming in ingredients blend until smooth.

STEAK MARINATE:

1.   Whisk all marinate ingredients in a baking dish.

2.   Place steak in marinate and turn over a couple of times to coat thoroughly.

3.   Cove in plastic wrap and refrigerate for about 3 hours or overnight.

4.   Remove steak from marinate and place, place on hot side of the grill for 2 minutes each side to sear steak well.

5.   Move to cooler side of the grill, and grill until internal temperature is 115-120 F for rare, 120-125 F for medium-rare.

6.   Let rest 10 minutes and then slice across the grain.

7.   Serve with avocado salsa Verde.

ENJOY DAN:                          SING SONGS & PLANT SEEDS!!

TUNA AND SHRIMP CEVICHE ENJOY DAN:

                      TUNA AND SHRIMP CEVICHE by CHEF DAN:

Makes 5 cups

INGREDIENTS:

3/4-pound Sashimi Grade Ahi, diced, medium cubes

1/2-onion, finely diced

1/cup lime juice

1/2-pound cooked, peeled and deveined shrimp, diced

1/2-red bell pepper, finely diced

1-fresh jalapeno pepper, seeded and minced

2 tablespoon olive oil

1/4-teaspoon EACH soy sauce, paprika, turmeric, S. &. P.

1 cup fresh cilantro, chopped

1 avocado

DIRECTIONS:

1.   Combine first 3 ingredients in glass bowl, and refrigerate for 2-3 hours.

2.   Drain liquid and reserve 2 tablespoons.

3.   Stir together Ahi mixture, shrimp, and next 9 ingredients.

4.   Fold in the avocado and reserve marinate liquid.

5.   Taste before serving and more lime juice or soy sauce as needed.

ENJOY DAN:                                                BON-APPETITE!!

ROASTED RED GRAPES ENJOY DAN:

                           ROASTED RED GRAPES by CHEF DAN:

Yields 1-1/2-cups

INGREDIENTS:

1-1/2-pound red grapes

2 tablespoons olive oil

1-1/2-teaspoons seas salt

1/2-teaspoon freshly ground black pepper

1 cup pecan

1 bunch fresh rosemary

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   On a prepared baking sheet, combine all ingredients.

2.   Tossing to combine; make sure the leaves on the rosemary are coated with oil.

3.   Place in oven to roast, shaking pan intermittently, until grapes have burst and grape juiced begin to thicken.

4.   Bake for about 30 minutes.

ENJOY DAN:                                              SING SONGS & PLANT SEEDS!!

BRAZILIAN OLYMPICS CHICKEN SANDWICH (SALPICAO) ENJOY DAN:

BRAZILIAN OLYMPICS  CHICKEN SANDWICH (SALPICAO) by CHEF DAN:

Serves 8

INGREDIENTS:

1/2-cup mayonnaise

4 tablespoons lemon juice

Sea salt and Seasoned Black Pepper to taste

8 cup smoked chicken meat

1/2-cup golden raisins

2 stalks of celery, finely chopped

1/2-teaspoon EACH paprika, and turmeric

1/2-cup onion, finely chopped

2 tablespoons olive oil

1 carrot, grated

2 beets, grated

1/2-cup fresh cilantro

16 Boston lettuce leaves

16 slices ESSENTIAL BAKING Multi Grain bread

DIRECTIONS:

1.   In a bowl, whisk together mayonnaise, 2 tablespoons lemon juice, and 1/2-teaspoon salt and 1/4-teaspoon pepper.

2.   Add the chicken and next 5 ingredients season with salt & pepper to taste.

3.   In another bowl, combine the oil with the remaining 2 tablespoon lemon juice season with salt & pepper to taste.

4.   Mix in the carrots, beets and cilantro.

5.   Place lettuce leaf on 8 of the bread slices, and then top with chicken salad, carrot mixture, another leaf, and another slice of bread.

ENJOY DAN:                                 SING SONGS & PLANT SEEDS!!