CHICKEN CURRY WITH COCONUT MILK ENJOY DAN:

               CHICKEN CURRY WITH COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds chicken tenders

1 onion, diced

2 garlic cloves, minced

1 thumb-size fresh ginger, smashed

2 tablespoon coconut oil

1 tablespoon red chili paste

1/2-teaspoons EACH sumac, and turmeric

1 teaspoon cumin powder

2 teaspoons coriander powder

1 Sorrento pepper, seeded and sliced

1 tomato, cubed

1 tablespoon poppy seeds, soaked in water for 4 hours or overnight

1 (19.5 Oz) Mae Ploy Coconut milk

A handful of fresh coriander leaves

DIRECTIONS:

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

2.   Add cumin and red chili paste and when the kitchen is aromatic.

3.   Add the onion and sauté for 4 minutes.

4.   Stir in the garlic and ginger and sauté for 1 minute.

5.   Add sumac and next 3 ingredients and sauté for 30 seconds.

6.   Add tomatoes and Sorrento pepper and sauté 1 more minute.

7.   Add chicken, along with coconut milk bring to a boil.

8.   Grind the poppy seeds in a spice grinder into smooth.

9.   Add poppy seeds to the curry as it come to a boil.

10.                Turn heat to low and simmer until mixture is thick.

11.                Top with coriander leaves and season with salt and pepper.

ENJOY DAN:                                               THR FRUGAL CHEF!!

BROWN RICE COCONUT CURRY ENJOY DAN:

                  BROWN RICE COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon EACH coconut oil and butter

1/2-onion, minced

2 garlic cloves, minced

1 (1-inch) fresh ginger, grated

2 cups vegetable stock

1 cup Jasmine brown rice

1 teaspoon curry powder

1/4-teaspoon ground turmeric

1/2-teaspoon dried thyme

1 bay leaf

DIRECTIONS:

1.   Melt coconut oil and butter in a saucepan over medium-heat when sizzling.

2.   Stir in onion, garlic, and ginger; sauté for 5 minutes.

3.   In a separate saucepan, bring stock to a boil.

4.   Stir brown rice, and next 4 ingredients into onion mixture.

5.   Add vegetable stock and bring to a boil.

6.   Reduce heat; cover and simmer until all liquid is absorbed and rice is tender, about 40 minutes.

7.   Remove bay leaf and serve.

ENJOY DAN:                           THE FRUGAL CHEF!!

COFFEE WITH TURMERIC COCONUT OIL AND COCONUT MILK ENJOY DAN:

COFFEE WITH TURMERIC, COCONUT OIL AND COCONUT MILK by CHEF DAN:

Serves 2

INGREDIENTS:

1 cup strong brewed or expresso coffee

1/2-cup coconut milk

2 tablespoon turmeric

1 tablespoon ginger powder

1 tablespoon coconut oil, melted

DIRECTIONS:

1.   Add all ingredients to a blender.

2.   Blend until frothy.

3.   Top with a pinch of cinnamon

ENJOY DAN:                                  THE FRUGAL CHEF!!

TURMERIC COFFEE LATTE ENJOY DAN:

                               TURMERIC COFFEE LATTE by CHEF DAN:

Serves 2

INGREDIENTS:

1/4-cup espresso coffee

2 cups almond milk

2 teaspoons turmeric powder

1 teaspoon ginger powder

1/2-teaspoon pure vanilla extract

1 tablespoon honey

1 pinch EACH cinnamon, and nutmeg

DIRECTIONS:

1.   In a blender add coffee, and next 5 ingredients, blend until smooth.

2.   Place a coffee mug and heat in microwave to your desired heat level.

3.   Top with cinnamon and nutmeg

ENJOY DAN:                         THE FRUGAL CHEF!!

LOW COUNTRY SHRIMP AND GRITS IN THE CROCK POT ENJOY DAN:

LOW COUNTRY SHRIMP AND GRITS IN THE CROCK POT by CHEF DAN:

Serves 4-6

GRIT INGREDIENTS:

4 cups chicken broth

1 teaspoon salt

1 cup Palmetto Farms Stone Yellow Ground Grits

2 tablespoons butter at room temperature

SAUCE:

1/4-cup diced country ham

1 onion, chopped

2 garlic cloves, smashed

1 bell pepper, chopped

1 bay leaf

1-1/2-teaspoons Cajun seasoning

2 tablespoon butter

1-1/2- pounds shrimp, peeled and deveined

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

1-1/2-cups shredded sharp cheddar cheese

1-1/2-cups Monterey jack cheese

1 tablespoon lemon juice

DIRECTIONS:

1.   Combine grit ingredients in the crock pot.

2.   Cover and cook on low for 6-8 hours.

3.   2 hours before serving, sauté country ham and next 6 ingredients and sauté for 4 minutes.

4.   Add this mixture to the crock pot along with shrimp and next 4 ingredients.

5.   Continue to cook on HIGH an additional 2 hours.

6.   Remove bay leaf and serve.

ENJOY DAN:                                        THE FRUGAL CHEF!!

HEARTY VEGETABLE AND POTATO STEW ENJOY DAN:

         HEARTY VEGETABLE AND POTATO STEW FOR THE SOUP KITCHEN

                                                                                               by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoon vegetable oil

6 onions, cubed

10 garlic cloves, smashed

5 carrots, cut into 1-inch slices

5 stalks celery, cut into 1-inch slices

10 crimini mushrooms, halved

15 potatoes, cut into 1-inch chunks

22-cup vegetables stock

5 bay leaves

1 (48 Oz) can diced tomatoes

2 (15 Oz) cans black beans

2 (15 Oz) kidney beans

1 tablespoon EACH cumin, oregano, basil, cayenne pepper and paprika

4 cups quinoa

DIRECTIONS:

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

2.   Add onions, and next 5 ingredients, sauté 10 minutes, stirring frequently.

3.   Add vegetable stock and remaining ingredients.

4.   Cover and reduce heat to medium-low and simmer for 1-1/2 hours.

5.   Remove bay leaves and serve:

ENJOY DAN:                                 THRE FRUGAL CHEF!!

RISOTTO STYLE CHICKEN SOUP FOR HE SOUP KITCHEN ENJOY DAN:

RISOTTO STYLE CHICKEN SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

8-pound chicken breast

2 cups dried porcini mushrooms

3 (10 Oz) cans cream of mushroom soup

4 onions, diced

7 carrots, diced

7 celery ribs, sliced

5 cloves garlic, smashed

6 cups Superfineo Arborio Rice

18 cups chicken stock

3 tablespoons butter

3 tablespoon olive oil

5 tablespoon Worcestershire sauce

2 tablespoons EACH dried basil, oregano, and dried rosemary

Salt and pepper to taste

DIRECTIONS:

1.   Place chickens in stock-pot; cover with water and bring to a boil.

2.   Boil for 1 hour, remove chicken let cool.

3.   Once cool chop meat into bit-size pieces, set aside.

4.   Place dried mushrooms into a bowl, cover with hot water; soak 20 minutes.

5.   Remove with slotted spoon, gently squeeze dry in paper towels

6.   Reserve liquid, chop mushrooms and set aside.

7.   Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water, until mixture is smooth not runny,

8.   In a stock pot over medium-heat, bring stock to a simmer.

9.   In another stockpot, add butter, and oil when sizzling.

10.                Add onions and next 3 ingredients, and chopped mushrooms sauté for 4 minutes.

11.                Gradually stir in rice and cook 2 minutes, stirring constantly to coat the rice, season with salt and pepper.

12.                Stir in Worcestershire sauce and next 3 ingredients.

13.                Gradually add 1/3-stock, stirring until liquid is absorbed.

14.                Continue to stir in stock gradually, 1 cup at a time, allowing the liquid at be absorbed before adding another cup.

15.                Should take 20-30 minutes for all the stock to be absorbed and the rice to become al dente.

16.                (tender but firm to the bite).

17.                Add cooked chicken and heat through.

ENJOY DAN:                                                           THE FRUGAL CHEF!!