SPIRALIZED HASH BROWNS MY WAY ENJOY DAN:

SPIRALIZED HASH BROWNS MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoon butter

2 potatoes, peeled

1 sweet potato, peeled

1 onion, thinly sliced

1 red bell pepper, diced

4 crimini mushrooms, sliced

1 teaspoon garlic powder

1/2-tespoon paprika and turmeric

Sea salt and freshly ground pepper to taste

DIRECTIONS:

1.   Use blade #2 of the Veggetti Pro to spiral cut potatoes.

2.   In a Copper Chef heat the butter.

3.   Add potatoes, all remaining ingredients.

4.   Lower heat to medium.

5.   Cover the pan and cook 10 minutes or until bottom layer is browned, and crispy.

6.   Flip over and cook another 10 minutes or until the bottom layer is browned.

7.   Remove lid and cook another 10 minutes.

ENJOY DAN:                              SHARE LIFE LOVE AND FOOD!!

JEFF'S CORNED BEEF IN THE PRESSURE COOKER ENJOY DAN:

JEFF’S CORNED BEEF IN THE PRESSURE COOKER by CHEF DAN:

Serves 20

INGREDIENTS:

5-pound corned beef

3 onions

20 cloves

8 cloves of garlic

4 bay leaves

20 peppercorns

2 carrots, chopped

2 tablespoons EACH brown sugar, and vinegar

20 + coriander seeds

2 tablespoon allspice

Water to cover corned beef

DIRECTIONS:

1.   Wash corned beef under cold water and set aside.

2.   Peel onions and stud with the cloves.

3.   Put a little water in the pressure cooker and put vinegar and sugar.

4.   Stir to dissolve and add all remaining ingredients.

5.   Cover with enough water to cover the corned beef.

6.   On the stove top bring the pressure up and cook for 55 minutes.

7.   Do quick release and run cold water over the top.

8.   Remove lid and let sit in the juices for 20 minutes.

9.   Slice and add to the cabbage soup.

ENJOY DAN:                       SHARE LIFE LOVE AND CORNED BEEF!!

SIMPLE RISOTTO MY WAY ENJOY DAN:

                         SIMPLE RISOTTO MY WAY by CHEF DAN:

Serves 6

INGREDIENTS:

5 cups chicken broth or vegetable broth

1 cup white wine

1/4- teaspoon salt

2 cups ROYAL ITALIAN SUPERFINE ARBORIO

DIRECTIONS:

1.   Bring salted broth and  wine to a boil in a sauce pan over high heat.

2.   once the liquid start to boil add the rice.

3.   The rice starts to cook agitated the rice grains much like stirring.

4.   This accelerating then release of creamy starch.

5.   Place a lid on the sauce pan and lower heat his helps to distribute the heat as evenly as stirring.

6.   So, every grain is as tender as the next.

7.   Stir then let rest for about 5 minutes.

8.   The rice will be perfectly al dente form the top to the bottom.

ENJOY DAN:                                 SHARE LIFE LOVE AND RISOTTO!!

KATHY'S RHUBARB LENTIL SOUP WITH MEXICAN SOUR CREAM ENJOY DAN:

KATHY’S RHUBARB LENTIL SOUP WITH MEXICAN SOUR CREAM

                                                                                          by CHEF DAN:

Serves 6

INGREDIENTS:

1-1/2-cups boiling water

3/4-cups green lintels

1 tablespoon olive oil

2 carrots, finely chipped

3 stalks celery, finely chopped

I onion, chopped

1/2-fennel bulb, finely chopped

2 cups rhubarb, chopped

4 cups vegetarian broth

Sea salt and freshly ground black pepper to taste

1 tablespoon fresh dill, chopped

6 tablespoons Mexican sour cream

DIRECTIONS:

1.   Pour 1-1/2-cups boiling water over lentils in a bowl.

2.   Let stand 10 minutes.

3.   Heat olive oil in a skillet over medium-high heat and when sizzling.

4.   Add carrots and next 4 ingredients and sauté for 4-5 minutes.

5.   Add rhubarb, and sauté for 3 minutes.

6.   Stir in vegetables broth and sea salt; bring to a boil.

7.   Cover reduce heat, simmer for 35 minutes or until lentils are soft.

8.   Remove from heat and let cool for about 5-7 minutes.

9.   Place in blender and blend until smooth.

10.                Return pureed mixture to the skillet, stir in pepper.

11.                Cook until heated through.

12.                Combine chopped dill and Mexican cream cheese in a bowl.

13.                Served sour cream mixture on top of the soup.

ENJOY DAN:                                    SING SONGS AND PLANT LENTIL SEEDS!!

RHUBARB LENTIL SOUP ENJOY DAN:

SLOW FOOD TRIVIA NIGHT RHUBARB LENTIL SOUP by CHEF DAN:

Serves 16

INGREDIENTS:

9 Swiss chard leaves

4 tablespoons butter

3 teaspoons EACH yellow and black mustard seeds

3 teaspoons EACH cumin seeds and coriander seeds

1 thumb-size fresh ginger, grated

3 garlic cloves, smashed

1-teaspoon EACH ground tarmac, ground cardamom and ground paprika

3 onions, diced

2 jalapenos, minced

2 pounds rhubarb, trimmed, sliced into 1/2-inch thick pieces (about 8 cups)

3 cups red, brown, or green lentils

15 cups vegetarian broth

2 tablespoon raw honey

Sea salt

2 cups Mexican sour cream

A bunch of fresh cilantro, chopped

DIRECTIONS:

1.   Separate the stems from the Swiss chard leaves.

2.   Coarsely chop the leaves and slice the stems crosswise 1/2-inch thick.

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

4.   Add yellow mustard seeds and next 3 ingredients.

5.   Stir to coat, and then cook until seeds begin to pop, about 1 minute.

6.   Turn heat down to medium-low; stir in ginger and next 4 ingredients.

7.   Cook, stirring until fragrant, about 2 minutes.

8.   Add chard stems, onions, and jalapenos, cook stirring occasionally or about 4-5 minutes.

9.   Add rhubarb and next 3 ingredients.

10.                Bring to a boil; reduce heat and simmer for 30 minutes.

11.                Add chard leaves, continue to simmer for about 5 more minutes.

12.                Season to taste with salt and raw honey.

13.                Serve with Mexican sour cream and cilantro.

ENOY DAN:                                     SHARE LIFE LOVE AND LENTILS!!

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!!