PALEO NO BAKE COOKIES ENJOY DAN:

                    CHEF JOEL PALEO NO BAKE COOKIES by CHEF DAN:

Serves 24

INGREDIENTS:

3 Tablespoons coconut oil

1/4-cup dark chocolate, chopped

1/4-cup unsweetened cocoa powder

2 tablespoons pure maple syrup

1/4-cup almond butter

1 cup flaked, unsweetened coconut

DIRECTIONS:

1.   Add the coconut oil and chocolate pieces to a microwave safe bowl.

2.   Cook in 10-20 seconds intervals until chocolate is melted.

3.   Add the cocoa powder, maple syrup, and almond butter into the warm mixture.

4.   When smooth, add the coconut and stir until well coated.

5.   Line a baking sheet with wax paper and drop the batter in scoops on the paper.

6.   Chill until cookies are firm: store in the refrigerator.

ENJOY DAN:                             SING SONG & PLANT SEEDS!!

SPICY ORANGE BEEF ENJOY DAN:

                                SPICY ORANGE BEEF by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoon soy sauce

1 tablespoon cornstarch

1 pound round steak, cut into thin stripes on the diagonal

2 tablespoons EACH dry sherry, hoisin sauce, honey & tamarind

1/4-cup orange marmalade

1 tablespoon chili garlic sauce

2 tablespoon soy sauce

1 garlic clove, minced

2 tablespoons fresh grated ginger

2 tablespoon toasted sesame seeds

DIRECTIONS:

1.   In a zip lock bag add soy sauce and cornstarch & mix well.

2.   Add beef close, & let marinate for 1 hour in the refrigerator.

3.   Whisk together the sherry and next 6 ingredients until completely combined.

4.   In a wok, heat oil on high-heat & when sizzling.

5.   Add garlic, ginger & marinated beef and stir-fry 2-3 minutes.

6.   Reduce heat to medium & add the sauce mixture & stir-fry another 2 minutes or until sauce thickens.

7.   Garnish with toasted sesame seeds.

ENJOY DAN:                                 SONG SONGS & PLANT SEEDS!!

APPLE STUFFED CHICKEN BREAST ENJOY DAN:

                 APPLE STUFFED CHICKEN BREAST by CHEF DAN:

Serves 4

INGREDIENTS:

2 skinless, boneless chicken breasts

1/2-cup chopped apple

1/8-teaspoon smoked paprika

1/4-cup toasted walnuts, finely chopped

2 tablespoons goat cheese

1 tablespoon Panko

1 tablespoon butter

1/4-cup dry white wine

1/4cup apple juice

1 tablespoon water

1-1/2-teaspoon cornstarch

1 tablespoon fresh basil

INSTRUCTIONS: (preheat oven to 350 F)

1.   Combine apple, cheese, Panko, paprika & walnuts. Set aside.

2.   Flatten chicken breasts between 2 sheets of wax paper to 1/4-inch thickness.

3.   Divide apple mixture between chicken breasts and roll up each breast.

4.   Secure with toothpicks.

5.   Melt butter in a skillet over medium-heat and when sizzling.

6.   Brown stuffed chicken breasts.

7.   Add wine & apple juice.

8.   Cover; simmer for 15-20 minutes, or until chicken is no longer pink.

9.   Transfer chicken to serving platter.

10.                Combine 1 tablespoon water and cornstarch; stir into skillet.

11.                Cook and stir until thickened.

12.                Pour gravy over chicken, and garnish with fresh basil.

ENJOY DAN:                                SING SONGS & PLANT SEEDS!!

STUFFED PATTY PAN SQUASH WITH QUINOA ENJOY DAN:

             STUFFED PATTY PAN SQUASH WITH QUINOA by CHEF DAN:

Serves 2

INGREDIENTS:

2 patty pan squash

1 tablespoon olive oil

1/2-onion, chopped

1 garlic clove, minced

1 tomato, diced

2 teaspoons cumin

1/2-teaspoon EACH dried oregano, turmeric, & basil

3 tablespoons EACH dried crasins & sunflower seeds

1/2-cup water

1-1/2- cups cooked quinoa

1 jalapeno pepper, seeded & sliced

Pinch of sea salt

Freshly ground black pepper to taste

Crumbled feta cheese

Fresh snipped chives for garnish

INSTRUCTIONS: (PREHEAT OVEN TO 350 F)

1.   Line a backing sheet with foil

2.   Slice off the stem on the patty pan.

3.   Take a spoon and scoop out the insides, keeping 1/2-cup of the insides.

4.   Discard the seeds and place the patty pan on a baking sheet.

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

6.   Add onion & garlic; sauté for 4 minutes.

7.   Stir in cumin and next 5 ingredients and sauté for 1 minute.

8.   Add reserved squash insides, tomato and sauté for 2 minutes more.

9.   Then stir in water, cooked quinoa, & jalapeno pepper.

10.                Continue to cook on medium-high heat until most of the liquid has evaporated.

11.                Remove from heat and season with salt & pepper to taste.

12.                Put filling inside the squash and top with feta cheese.

13.                Bake for 20-30 minutes or until squash is tender.

14.                Garnish with fresh snipped chives.

ENJOY DAN: SING SONGS & PLANT SQUASH SEEDS!!

ZUPPA TOSCANA IN THE CROCK POT FOR THE SLOW FOOD POTLUCK ENJOY DAN:

ZUPPA TOSCANA IN THE CROCK-POT FOR SLOW FOOD POTLUCK

                                                                                            BY CHEF DAN:

Serves 12

INGREDIENTS:

2 pounds’ Italian sausage (spicy)

1 teaspoon cayenne pepper

6 russet potatoes, cut into bite-size cubes

2 onions, chopped

2 garlic cloves, minced

5 cups chicken bouillon

1 tablespoon turmeric

1-bunch kale (or Swiss chard) destemmed and torn into bit-size pieces

2 cups coconut milk

4 tablespoons all-purpose flour

Kosher salt to taste

1/2-cup real bacon bits (optional)

INSTRUCTIONS:

1.   Brown sausage in a sauté pan with cayenne pepper.

2.   Place sausage, mixture and next 5 ingredients in a crock-pot.

3.   Add just enough broth to cover the vegetables & meat.

4.   Cook on high for 3-4 hours (low for 5-6 hours) or until potatoes are soft.

3O MINUTES BEFORE SERVING:

1.   Mix flour into coconut milk removing lumps.

2.   Add milk mixture and Swiss chard to the crock-pot and stir.

3.   Cook om high for 30 minutes or until broth slightly thickens.

4.   Add salt and pepper to taste.

5.   Top with bacon bits if desired.

ENJOY DAN:                  SING SONGS & PLANT SEEDS!!

CHEF EMORY POACHED EGGS CAPRESE WITH PESTO ENJOY DAN:

CHEF EMORY POACHED EGGS CAPRESE WITH PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon distilled vinegar
2 teaspoons sea salt

4 eggs 2 English muffins, split

4 (1 ounce) slices mozzarella cheese

1 tomato, thickly sliced

4 teaspoon EMERY’S pesto (recipe to follow)

INSTRUCTIONS:

1.   Fill a large saucepan with 2-3-inches of water and bring to a boil over high heat.

2.   Reduce heat to medium-low, pour in vinegar and 2 teaspoons salt.

3.   Keep the water to a gentle simmer.

4.   While waiting for the water to simmer, place a slice of mozzarella cheese & thick slice of tomato on each English muffin half.

5.   Toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

6.   Crack an egg into a small bowl.

7.   Holding the bowl just above the surface of the water, gently slip the egg into the simmering water.

8.   Repeat with remaining eggs.

9.   Pouch the eggs until the whites are firm and the yolks have thickened but not hard 2-1/2-to 3 minutes.

10.                Remove the eggs with a slotted spoon, and dab with kitchen towel to remove excess water.

11.                To assemble, place a pouched egg on top of English muffin.

12.                Spoon a teaspoon pesto sauce onto each egg and sprinkle with salt to taste.

EMORY’S PESTO:

1-1/2cups firmly packed fresh cilantro leaves

1/2-cup grated Romano cheese (2 oz.)

1/4-cup chopped walnuts

1 garlic clove

1/4-cup olive oil

4 tablespoons Yoplait Greek plain yogurt (from 2-pound container)

INSTRUCTIONS:

1.   In a food processor, place all pesto ingredients except yogurt.

2.   Cover; process on medium speed about 1 minute, scraping sides, until finely chopped.

3.   Stir in yogurt.

ENJOY DAN:                                  SING SONGS & PLANT SEEDS!!

PUMPKIN ALMOND SOUP FOR THE SOUP KITCHEN ENJOY DAN:

     PUMPKIN ALMOND MILK SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40 bowls (pumpkins from the GIBERSON FARM)

INGREDIENTS:

15 pounds’ fresh pumpkin, cut in halve seeds removed

8 onions, cut into wedges

10 carrots chopped

3 tablespoon vegetable oil

15 cups vegetable broth

1-quart almond milk

2-cup brown sugar

1/4-cup EACH ground ginger, cinnamon, turmeric, & nutmeg

2 tablespoons EACH dried thyme, & dried rosemary

1 cup dried sherry

DIRECTIONS: (PREHEATR OVEN TO 425 F)

1.   Place pumpkin halves, onion wedges & carrots on a baking pan.

2.   Drizzle with oil and bake for 40-50 minutes.

3.   In a stock pot add roasted vegetables & pumpkin.

4.   Add broth, and next 9 ingredients.

5.   Bring to a boil and then cover reduce heat and simmer for 40 minutes.

6.   With immersion blender, blend till almost smooth.

7.   Sommer until heated Through.

ENJOY DAN:                                     SING SONGS & PLANT PUMKIN SEEDS!!