RED LENTIL SOUP ENJOY DAN:

                              RED LENTIL SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon grasp-seed oil

1 onion, chipped

1 thumb-size fresh ginger, grated

1 garlic clove, minced

1 dash fenugreek seeds

1 cup red lentils

1 cup butternut squash, peeled, seeded, and cubed

1/3-cup fresh cilantro, chopped

2 cups water

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon tomato paste

2 teaspoon EACH garam masala, ground cumin, and paprika

1 pinch EACH of cayenne powder, and nutmeg

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

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

2.   Add onion, ginger, garlic, and fenugreek seeds.

3.   Saute for 4-5 minutes or until onions are tender.

4.   Mix in lentils, and next 5 ingredients.

5.   Season with garam masala and next 6 ingredients.

6.   Bring to a boil: reduce heat to low and simmer for 30 minutes.

7.   Or until lentils and squash ae tender.

ENJOY DAN:                                    SING SONGS AND PLANT SEEDS!!

BUTTERNUT SQUASH CURRY STEW WITH LENTILS ENJOY DAN:

    BUTTERNUT SQUASH CURRY STEW WITH LENTILS by CHEF DAN:

Seres2-3

INGREDIENTS:

1 butternut squash, peeled and chopped into 1/2-inch cubes

1 tablespoon olive oil

Kosher salt and ground black pepper to taste

1 teaspoon EACH tandoori masala, curry blend, and turmeric

STEW:

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, smashed

1/2-teaspoon garam masala

2 cups vegetable broth

1/2-cup brown lentils

Spice roasted squash

1/3-cup toasted walnuts, chopped

1/3-cup parsley, chopped

1/4-cup feta cheese

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Toss cubed squash with olive oil and next 5 ingredients.

2.   Lay out on a baking sheet.

3.   Roast for 30 minutes, or until lightly browned.

4.   Stirring halfway through; set aside.

5.   In a skillet heat oil for the stew over medium-heat when sizzling.

6.   Add onion and sauté for 4 minutes, add garlic and garam masala.

7.   Saute for 30 seconds.

8.   Pour in broth and add lentils bring mixture to a boil.

9.   Reduce heat and simmer for 12 minutes, stirring occasionally.

10.                Stir in roasted squash, walnuts, and parsley.

11.                Cook an additionally 10 minutes.

12.                Top with feta cheese.

ENJOY DAN:                                SHARE LIFE LOVE AND FOOD!!

SPIRALIZED VEET CARROT AND SWEET POTATO ENJOY DAN:

     SPIRALIZED BEET CARROT AND SWEET POTATO by CHEF DAN:

Serves 4

INGREDIENTS:

1 beet
2 multi colored carrots

1 sweet potato

‘1 cup walnuts, toasted and chopped

 Crumbled feta chest to taste

2 tablespoon EACH dried mint and dried chives

VINAIGRETTE:

1 garlic clove, minced

2 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

1 shallot, thinly sliced

2 tablespoons olive oil

DIRECTIONS:

1.   Spiralized the beets and place in a container set aside.

2.   Spiralized the carrots and place into a container set aside.

3.   Spiralized sweet potato and place in a container, set aside.

4.   Know there is no red on carrots or sweet potato.

VINAIGRETTE:

1.   Add ingredients in a Mason Jar and shake like crazy.

2.   Mix beets carrots, and sweet potato in a salad bowl.

3.   drizzle with vinaigrette, feta cheese, dried mint, and dried chives.

ENJOY DAN:                               SING SONGS AND PLANT VEGETABLE SEEDS!!

CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

22 cups chicken stock

7 pounds chicken tenders

2 tablespoon Johnny’s seasoning

1/4-cup butter

3 onions, chopped

5 carrots, chopped

4 stalks of celery, chopped

2 cups Italian style salad dressing (recipe to follow)

1 (16 Oz) can mushrooms

2 (15 Oz) cream of mushrooms soup

3-pounds angel hair pasta

Salt and pepper to taste

DIRECTIONS: (PREHEAT THE OVEN TO 350 F)

1.   On a prepared baking sheet spread chicken tender and season with Johnny’s seasoning.

2.   Bake for 40- 50 minutes.

3.   In a stock pot add butter over medium-high heat and when sizzling.

4.   Add onions and sauté for 4 minutes.

5.   Add carrots, celery, and sauté for 3 minutes.

6.   Add salad dressing and next 3 ingredients, and bring to a boil.

7.   Reduce heat and simmer for 60 minutes.

8.   30 minutes before the soup is done add baked chicken.

9.   Also, bring a pot of salted water to a boil.

10.                Add paste and cook about 8 minutes.

11.                Add cooked pasta and heat through.

ITALIAN STYLE SALAD DRESSING:

1 tablespoon EACH garlic powder, onion powder, white sugar and paprika

2 tablespoon dried oregano

1 teaspoon black pepper

1-tabelspoon EACH dried thyme, basil, and parsley

1/4-teaspoon salt

DIRECTIONS:

1.   Mix all ingredients together and stir to combine.

2.   Store in a tightly sealed container.

ENJOY DAN:                         SING SONGS AND PLANT SEEDS!!

SWEET AND SOUR CHICKEN TENDERS ENJOY DAN:

             SWEET AND SOUR CHICKEN TENDERS by CHEF DAN:

Serves 2-3

INGREDIENTS:

1 pound chicken tender, sliced into bit-size pieces

1/4-cup light soy sauce

3 tablespoon rice vinegar

2 tablespoon raw honey

1 teaspoon fresh ginger, grated

2 tablespoons ketchup

1/4-teaspoon crushed red pepper flacks

1 shallots, thinly slice

1-red bell pepper, cut into 1-inch chunks

1-cup canned pineapple slices, drained with 1/2-cup reserved juice

Serve with jasmine rice

DIRECTIONS:

1.   In a bowl, whisk together soy sauce and next 5 indigents, plus reserved pineapple juice.

2.   In a Ziploc bag add marinated and add chicken cubes.

3.   Marinate for at least 1 hour or overnight.

4.   In a skillet over medium-high heat.

5.   Add chicken and marinate and sauté for 5 minutes.

6.   Add shallots, bell pepper, and sauté for 5 minutes.

7.   Add pineapple and cook for 2 minutes.

8.   Serves over rice.

ENJOY DAN:                                SHARE LIFE LOVE AND FOOD!!

MARINATED CHICKEN DRUMSTICKS, THIGHS AND WINGS FOR THE SOUP KITCHEN ENJOY DAN:

MARINATED CHICKEN DRUMSTICKS, THIGHS, AND WINGS FOR THE SOUP KITCHEN:                                                                                     by CHEF DAN: 

Serves 30 -40

INGREDIENTS:

1 cup Worcestershire sauce

 1 cup soy sauce

 1 cup hoisin sauce

1 cup teriyaki sauce

2 tablespoons liquid smoke

1/2-cup molasses

1/2-cup sesame seeds

1/2-cup brown sugar

3 tablespoon EACH paprika, and ginger powder

4 tablespoon minced garlic

1/2-cup vegetables oil

40 EACH drumstick, thighs, and wings

Salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Mix together Worcestershire sauce and next 5 ingredients in a big bowl.

2.   Add chicken and mix to combine.

3.   Refrigerate overnight.

4.   Remove from refrigerator and place in a prepared rimmed baking sheet.

5.   Add chicken and combine marinate with the remaining ingredients.

6.   Pour over chicken and baked for 30 minutes.

7.    Turn chicken over and bake another 30 minutes.

ENJOY DAN:                                    SHARE LIFE LOVE AND FOOD!!

HONEY GARLIC CHICKEN IN THE CROCK POT ENJOY DAN:

HONEY GARLIC CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts

1/2-cup soy sauce

1/2-cup ketchup

1/3-cup pure honey

3 garlic cloves, minced

1 thumb-size fresh ginger, grated

1/2-(20 Oz) can pineapple slices

1 teaspoon EACH dried basil and oregano

DIRECTIONS:

1.   Place chicken in crock-pot and mix together remaining ingredients over the top and cook on low for about 5 hours.

2.   Serve with jasmine rice or rice noodles.

ENJOY DAN:                                 SING SONGS AND PLANT SEEDS!!