CURRIED COCONUT CURRY WITH SWEET POTATOES ENJOY DAN:

CURRIED COCONUT CURRY WITH SWEET POTATOES by CHEF DAN:

Serves 6

CURRY:

1 teaspoon olive oil

1/2-onion, chopped

2 garlic cloves, minced

1 thumb-size fresh ginger

1 (15.5 Oz) can chickpeas

2 (10.5 Oz) cans RO*TEL with green chilies

1/2-heat cabbage, florets

2 sweet potatoes, peeled and diced

1 (19 Oz) Mae Ploy coconut milk

1 cup vegetable broth

1 tablespoon EACH tandoori masala and sumac

1/2-teaspoon curry powder

1 teaspoon salt

2cups tightly packed baby spinach chopped

COCONUT RICE:

1-1/2-cup basmati rice

1-(13.5 Oz) light coconut milk

1/2-cup water

1/4-teaspoon salt

1 tablespoon coconut oil

DIRECTIONS FOR CURRY:

1.   In a skillet over medium-high heat and when sizzling.

2.   Add onions, garlic, and ginger and sauté for 7 minutes.

3.   Transfer onion mixture to the slow cooker and add curry ingredients except the spinach.

4.   Heat on low for 6-7 hours.

5.   Before serving add the spinach and heat for 5 more minutes.

COOKING THE RICE:

1.   Add the rice and remaining ingredients in a saucepan.

2.   Heat on high, bringing to a boil, then cover; reduce heat and simmer for 20-25 minutes.

3.   Turn off heat and allow curry to sit covered for 10 minutes.

ENJOY DAN:                                                 SING SONGS AND PLANT SEEDS!!

APPLE MAPLE PECANS SALAD ENJOY DAN:

                    APPLE MAPLE PECAN SALAD by CHEF DAN:

Serves 4

DRESSING:

1/4-cup sour cream

1/4-cup pure maple syrup

2 tablespoons red wine vinegar

1/2-teaspoon ground cinnamon

1/4-cup vegetable oil

1/2-cup crumbled feta cheese

Sea salt and freshly ground black pepper to taste

SALAD:

1(3.5 Oz) bag mixed baby greens

2 granny smith apples, unpeeled, julienned

1/3-cup tart dried cherries

1/3-cup toasted pecans, chopped

FOR DRESSING:

1.   Whisk sour cream, maple syrup, and vinegar in a bowl to blend.

2.   Gradually whisk in oil until mixture thickens.

3.   Top with feta cheese.

FOR SALAD:

1.   Toss greens, apples, cherries, and 1/4-cup pecans in a bowl to combine.

2.   Toss with enough dressing to coat.

3.   Divide equally among plates.

4.   Sprinkle with remaining pecans and top with feta cheese.

ENJOY DAN:                        SING SONGS AND PLANT SEEDS!!

SHAKSHUKA WITH CHICKPEAS ENJOY DAN:

              SHAKSHUKA WITH CHICKPEAS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 onion, chopped

3 garlic cloves, thinly sliced

1 (15.5 Oz) can chickpeas, drained and rinsed

2 teaspoons EACH cumin and sumac

Sea salt and freshly ground black pepper to taste

2 (10.5 Oz) cans RO*TEL tomatoes with green chilies

1/3-cup vegetable stock

8 eggs

2 pieces pita bread

1/2-cup plain nonfat Greek yogurt

1/4-cup hummus

2 tablespoons chopped mint

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Heat the olive oil in a skillet over medium-heat when sizzling.

2.   Add onion and garlic;  sauté, stirring for 5 minutes.

3.   Add chickpeas, cumin, sumac and a pinch of salt and pepper.

4.   Stir well to coat.

5.   Add tomatoes and vegetables stock, bring to a simmer.

6.   Stirring occasionally, until the sauce thickens, about 20 minutes.

7.   Make 8 wells in the sauce and crack an egg into each, don’t break the yolks.

8.   Run a spatula through egg whites to distribute them.

9.   Transfer the skillet to the oven and bake until egg whites are just set about 10-12 minutes.

10.                Wrap the pita bread in foil and warm in the oven, about 5 minutes.

11.                Cut into wedges.

12.                Combine yogurt, hummus and a pinch of salt and pepper.

13.                Serve with pita bread and hummus sauce.

ENJOY DAN:                                                                        BON-APPETITE!!

WHAT'S FOR DINNER TONIGHT SHAKSHUKA ENJOY DAN:

        WHAT’S FOR DINNER TONIGHT SHAKSHUKA by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil1

1 onion, halved and thinly sliced

1 red bell pepper, thinly sliced

2 garlic cloves, thinly sliced

1 teaspoon EACH cumin, sumac, chili powder, smoked paprika, pure maple syrup, and red wine vinegar

1 tablespoon chili garlic sauce

1 serrano pepper, seeded and chopped

2 (105 Oz) cans RO*TEL tomatoes with green chilies

2 tablespoons tomato paste

3/4-teaspoon sea salt

1/4-cup goat cheese

1/4-teaspoon black pepper

1/4-cup goat cheese

4 eggs

Chopped cilantro for serving

DIRECTIONS: (PREHEAT OVEN TO 375 f)

1.   Heat oil in a skillet over medium-heat and when sizzling.

2.   Add onion and bell pepper and sauté for 9 minutes.

3.   Add garlic and sauté 1 minute.

4.   Stir in cumin and next 7 ingredients.

5.   Pour in tomatoes and season salt and pepper.

6.   Reduce heat and simmer until tomatoes have thickened,

7.   About 10-12 minutes.

8.   Stir in goat cheese

9.   Gently crack eggs in to skillet over tomatoes.

10.                Season with salt and pepper.

11.                Transfer skillet to the oven and bake until eggs are just set, 7-10 minutes.

12.                Sprinkle with cilantro and serve.

ENJOY DAN:                               BON-APPETITE!!

BANH MI VIETNANESE STYLE SANDWICH ENJOY DAN:

                BANH MI VIETNAMESE STYLE SANDWICH by CHEF DAN:

Serves 4

SLAW:

1/2-cup water

1/4-cup sugar

1/4-cup distilled white vinegar

2 carrots, julienned

1 /2-daikon radish, julienned

1/2-onion, thinly sliced

Sea salt to taste

SEASONED CHICKEN:

1 teaspoon vegetable oil

1/2 onion, finely chopped

2 skinless, boneless, chicken tenders (8 tenders)

1 tablespoon EACH sumac and smoked paprika

1/8-teaspoon EACH garlic powder, AND BLACK PEPPER

SANDWICHES:

1 loaf ESSENTIAL BAKING Organic Ciabatta bread, (cut into 1-inch pieces)

1/2-cup mayonnaise

1 tablespoon sriracha

4 teaspoons soy sauce

1/2-cup fresh cilantro springs

1/4-English cucumber, cut lengthwise, cut into 4 slices

1 jalapeno pepper, seeded and cut into 1/8-inch matchsticks

Fresh ground black pepper to taste

 THE SLAW:                         

1.    In a skillet, combine the water, sugar and vinegar and bring to a boil.

2.    Transfer the vinegar mixture to a bowl and let cool.

3.    Add the carrots, daikon and onions and season with salt.

4.    Set aside to marinate for 30 minutes.

SEASONED CHICKEN:

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

2.    Add onion and sauté for 4 minutes, add chicken and next 4 ingredients.

3.    Saute for 6-8 more minutes, set aside.

SANDWICH: (preheat the oven to 400 F)

1.    Mix the mayonnaise with the sriracha and stir to combine.

2.    Slice the Ciabatta bread open lengthwise, and add mayonnaise.

3.    Place Ciabatta on a baking sheet in preheated oven; bake for 5 minutes.

4.    Remove Ciabatta bread and immediately fill with 2 slices of season chicken, 1 teaspoon soy sauce, 1/2-tablespoon cilantro, 1 slice cucumber, jalapeno pepper and ground pepper.

5.    Serve immediately with slaw on the side

ENJOY DAN:                                         SING SONGS AND PLANT SEEDS!!                                                           

CHICKEN BREASTS WITH TURMERIC AND COLLARD GREENS SALAD ENJOY DAN:

     CHICKEN BREASTS WITH TURMERIC AND COLLARD GREENS SALAD

                                                                                               by CHEF DAN:

Serves 4

INGREDIENTS:

2 teaspoons ground turmeric

1 teaspoon EACH sea salt, cumin, smoked paprika

1 butternut squash, peeled

4 tablespoon coconut oil

2 tablespoon lime juice

1 tablespoon pure maple syrup

3 teaspoons fish sauce

3 boneless, skinless, chicken breasts, about 1-1/2-pounds

1 head Napa cabbage, shredded

2 tablespoon vegetable oil

1 cup plain Greek yogurt

DIRECTIONS: (preheat oven to 450F)

1.   Using a peeler, slice ribbons off long neck squash until you 2 cups ribbons; set aside.

2.   Cut reaming squash in half lengthwise, scoop out and discard seeds.

3.   Cut squash into 1/2" half-moons.

4.   Toss squash pieces with 2 tablespoon coconut oil in a bowl.

5.   Add turmeric and next 3 ingredients, and toss to coat.

6.   Spread squash mixture to a baking sheet and roast until golden brown about 20 minutes.

7.   Whisk lime juice and next 2 ingredients in a bowl.

8.   Add squash ribbons and toss to coat; set aside.

9.   Meanwhile rub chicken breasts with turmeric mixture in bowl.

10.                Heat remaining 2 tablespoons coconut oil in a skillet over high heat and when sizzling.

11.                Sear chicken breasts, turning often, until browned on all sides.

12.                Transfer skillet to the oven and roast about 20 minutes.

13.                Remove stems from collard greens.

14.                Stack halved leaves into a neat pile.

15.                Starting at 1 long side, roll into a tube, then slice at 1/2" intervals across tube to create ribbons.

16.                Transfer squash ribbons to a plate

17.                Add vegetable oil to dressing and whisk to combine.

18.                Using your hands, massage collard in dressing until dark green.

19.                Return squash ribbons to bowl and toss to combine.

20.                Divide among plates and serve roasted squash and chicken with yogurt along side

ENJOY DAN:                                BE STRONG AND HAVE FAITH!!

JACK O LANTERN CHILI ENJOY DAN:

                 JACK- O”-LANTERN CHILI

Serves 12

INGREDIENTS:

2-pumpkins 2-3-pounds each

2 tablespoons grape-seed oil

5 pounds’ flank steak, cut into 1-inch pieces

4 onions, copped

4 garlic cloves, minced

1 cup chili powder

2 tablespoon ground cumin

1 (14.5 Oz) cans beef broth

1 bottle Bailey’ Corner I.P.A. beer

4 hot and spicy Cherry Tomatoes (Trader Joe’s)

4 chipotle peppers in adobo sauce

1/4-cup cornmeal

2-(15 Oz) cans RO&TEL tomatoes with green chilies

1 cup sour cream

4 tablespoons lime juice

Zest of one lime

Seas salt and seasoned pepper medley

DIRECTIONS: (preheat oven to 375)

1.    Slice off the top 1-1/2-inches of the pumpkin and discard.

2.    Scoop out the seeds and stringy pulp.

3.    Carve a spooky face onto the pumpkin, without going all the way through the flesh.

4.    Rinse well, oil the outside of pumpkin.

5.    Bake the pumpkin shell for 30 minutes.

6.    heat a stock pot over medium-high heat and when sizzling

7.    Add the steak pieces and sauté until browned on all sides.

8.    Add onions and next 10 ingredients.

9.    Reduce heat medium-low and cook for 4 hours.

10.  The last 1 hour of cooking add sour cream, lime juice and lime zest.

11. Season with salt and pepper.

12. Place the meat mixture into the pumpkin and bake for 20-minutes.

ENJOY DAN:                                                                   BE STRONG KEEP FAITH!!