GREEN MASALA FISH FRY ENJOY DAN:

                       GREEN MASALA FISH FRY by CHEF DAN:

Servers 3

INGREDIENTS:

2 tablespoon grape-seed oil

6 fish fillets, white fish salmon, catfish whatever turn you on

1 cup cilantro leaves, torn

1-thumb-size fresh ginger grated

5 garlic cloves, peeled and smashed

3 green chilies

2 shallots

7 mint leaves1 tablespoon lime juice

Sea salt and freshly ground black pepper to taste

2 tablespoon corn meal

2 tablespoon coconut flour

 Serve with Mexican sour cream

DIRECTIONS:

1.   Combine cilantro leaves and next 8 ingredients in a food processor.

2.   Pulse until smooth, add a little water if to thick.

3.   Wash the fish and apply the green masala sauce over both sides of the fish.

4.   Put in freezer for 20minutes.

5.   Mix cornmeal and flour in a bowl.

6.   Place oil in a skillet over high heat and when sizzling.

7.   Turn heat to medium.

8.   Remove fish from the freezer and dip into the cornmeal mixture.

9.   Fry both sides until crisp and golden brown in color.

10  Serve with Mexican sour cream.

ENJOY DAN:                                BON-APPETITE!!

BEEF AND BEAN CHILI IN THE XL. PRESSURE COOKER ENJOY DAN:

BEEF AMD BEAN CHILI IN THE XL PRESSURE COOKER by CHEF DAN:

Swerves 6-8

INGREDIENTS:

2 tablespoons grape-seed oil

2-pounds stew meat

1 cup beef broth

1 onion, diced

2-(14.5 Oz) cans fire roasted diced tomatoes

1/3-cup dried black beans, (soak overnight)

1/3-cup dried navy beans (soak overnight)

1/3-cup dried red beans (soak overnight)

1/4-cup chili powder

2 poblano peppers, blackened on a gas stove top or oven

1 tablespoon honey

2 tablespoon EACH tomato paste, and unsweetened cocoa

1 teaspoon EACH sea salt, black pepper, and cumin

Sharp Cheddar cheese for garnish

Mexican sour cream

1 jalapeno chili, thinly slice for garnish

DIRECTIONS:

1.   Place the inner pot in the Powder Pressure Cooker XL.

2.   Place the oil in the inner pot.

3.   Press CHICKEN/MEAT button.

4.   Add beef and onions and cook for 5 minutes.

5.   Add the chili powder and next 7 ingredients.

6.   Add remaining ingredients.

7.   Place the lid on the Power Pressure Cooker, lock the lid and switch the pressure release value to closed.

8.   Press WARM/STEW button on the XL. Pressure Cooker

9.   Press the SOUP/STEW button and then press the TIME ADJUST button until you reach 20 minutes.

10  Once the timer reaches 0, the Power PRESSURE Cooker with automatically switch to KEEP WARM.

11  Switch the pressure release value to open.

12  When the steam is completely released, remove lid.

13  Garnish with Mexican sour cream and shredded cheese and jalapeno.

ENJOY DAN:                                                                       KEEP ON COOKING!!  

THAI PANANG CHICKEN CURRY ENJOY DAN:

                       THAI PANANG CHICKEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound, chicken tenders

1 onion, copped

1 red bell pepper, seeded and chopped

2 garlic cloves, smashed

1 tablespoon coconut oil

2-tablespoons Panang curry paste

1 tablespoon peanut butter

8 fresh basil leaves, torn

1 tablespoon lime juice

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon EACH soy sauce and fish sauce

1/4-cup dry roasted peanuts

DIRECTIONS:

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

2.   Add onions and sauté for 3 minutes.

3.   Add garlic and peppers and sauté for 3 minutes.

4.   Move the veggies to the side of the wok, add Panang and peanut butter.

5.   Saute the curry for 2-3 minutes, stirring to intensify the flavor.

6.   Add lime juice and next 3 ingredients.

7.   Stir in chicken tender.

8.   Bring to a boil; reduce heat and simmer for about 20 minutes

9.   Remove from heat, stir in basil leaves.

10.                Top with dry roasted peanuts.

ENJOY DAN:                                                EAT LIVE AND ENJOY C OOKING.

COCONUT CURRY NOODLES BOWLS ENJOY DAN:

                 COCONUT CURRY NOODLES BOWLS by CHEF DAN:

Serves 4

COCONUT CURRY SAUCE:

1 tablespoon sesame oil

2 shallots

2 garlic cloves, smashed

1-2-inch piece fresh ginger, grated

2 tablespoon red curry paste

1 (19 Oz) can Mae Ploy coconut milk

1-cup vegetables stock

3 tablespoons pure maple syrup

1 tablespoons garlic chili sauce

2 tablespoon EACH fish sauce, soy sauce and mirin

THE BOWLS:

4 ounces rice noodles

1 tablespoons sesame oil

1/2-onion, chopped

1 cup EACH chopped broccoli, shredded carrots, chopped asparagus, shredded cabbage, and chopped bell pepper

Toasted sesame seeds

Limes for topping

Fresh basil

DIRECTIONS:

1.   Place rice noodles in hot water for 20 minutes.

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

3.   Add shallots, ginger and garlic, stir fry for 4 minutes.

4.   Add curry paste, stir-fry 1 minute.

5.   Add coconut milk, and next 6 ingredients.

6.   Reduce heat and simmer for about 20 minutes or so.

VEGETABLE ASSEMBLY:

1.   In a wok heat oil over high-heat and when sizzling.

2.   Add vegetables and stir-fry for 5 minutes.

3.   Add noodles and toss around in the wok with the vegetables.

4.   Add the sauce and toss together until just combined.

5.   Serves topped sesame seeds and a squeeze of lime and basil.

ENJOY DAN:                                                             FOR THE LOVE OF FOOD!!

GROUND LAMB PITAS WITH YOGURT SAUCE ENJOY DAN:

GROUND LAMB STUFFED PITAS WITH YOGURT SAUCE by CHEF DAN:

Serves 4

SAUCE:

1 (6 Oz) container Greek yogurt

4 scallions, white and green parts, chopped

1/2-cup EACH fresh mint, minced, and fresh dill minced

2 tablespoons lemon juice

2 tablespoons tahini

2 tablespoons olive oil

Pinch of red pepper

Sea salt and freshly ground black pepper to taste

SANDWICHES:

1 onion, cut into 1-inch pieces

1 cup fresh cilantro leaves

3 tablespoons olive oil

1 tablespoon EACH lemon zest, ground cumin, ground coriander, smoked paprika, and turmeric

1-1/2-teaspoon cayenne pepper

1/4-cinnamon

2 pounds ground lamb

4 (8-inch) pita bread

3 tablespoon butter

DIRECTIONS FOR THE SAUCE:

1.   Whisk all sauce ingredients together in a bowl; set aside

THE SANDWICHES:

1.   Pulse onion, and cilantro in a food processor until finely chopped.

2.   Transfer mixture to a bowl.

3.   Stir in 3 tablespoons oil and 7 ingredients.

4.   Add lamb and knead gently with your hands until thoroughly combined.

5.   Separate the pita too make 2 halves, divide lamb mixture 4 into equal portions in the center of each pita half.

6.   Using a spatula, gently spread lamb mixture into even layer, leaving a 1/2-inch border around edge.

7.   In a skillet over medium-heat add butter and when sizzling.

8.   Place sandwich in the skillet and cook for 14-16 minutes, turning half way through.

9.   Cook until both sides or evenly browned.

10  Transfer sandwiches to cutting board and cut each in half crosswise.

11  Transfer sandwiches to platter and serve, passing sauces separately.

ENJOY DAN:                                   EAT LIVE AND SLOW THE FORK DOWN!!

CURRIED SWEET POTATO QUINOA BOWL ENJOY DAN:

            CURRIED SWEET POTATO QUINOA BOWL by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, baked then peeled and cubed

1cup quinoa

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, smashed

1-2-inch fresh ginger, grated

1/4- tablespoon EACH tandoori masala, garam masala, chili powder and curry powder

1 tablespoon EACH lemon juice, and pure maple syrup

1/4-cup toasted pine nuts

Sea salt and cayenne pepper to taste

INGREDIENTS:

1.   In a cast-iron skillet toast pine nuts over low-heat, heat until somewhat brown; set aside.

2.   Prepare quinoa according to package directions.

3.   Add oil to a sauce pan over medium-heat and when sizzling.

4.   Add cooked quinoa, onion, garlic and ginger and sauté for 3 minutes.

5.   Next add sweet potato and stir until mixed.

6.   Add tandoori and next 7 ingredients; mix well.

7.   Top with toasted pine nuts.

ENJOY DAN:                                               HEART AND SOUL IN THE KITCHEN!!

VEGETARIAN KORMA ENJOY DAN:

                           VEGETARIAN KORMA by CHEF DAN:

Serves 4

VEGGIES:

4 carrots, cubed

1/2-head cauliflower florets,

1 cup green peas

1 bell pepper, chopped

1/2-pound green beans, bias sliced into 1/2-inch slices

KORMA SAUCE:

1 tablespoon olive oil

1 onion, chopped

1 2-inch piece fresh ginger grated

4 garlic cloves, smashed

1 (5.5 Oz) can tomato paste

1 tablespoon EACH curry powder, Tandoori powder, and grand masala

1-teaspoon EACH cumin, coriander, turmeric, cardamom and paprika

1/2-teaspoon EACH ground cloves, fennel, fenugreek, and chili flakes

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup cashews

2 tablespoon lemon juice

1-1/2-cup vegetarian broth

1 tablespoon honey

Top with cashews

DIRECTIONS: FOR SAUCE:

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

2.   Add onion and sauté for 4 minutes.

3.   Add ginger and garlic and sauté 2 more minutes.

4.   Remove from heat and add tomato paste and all the spices.

5.   Saute for 1 minute and then add the coconut milk, cashews, lemon juice and 1-1/2-cups broth.

6.   Bring to a boil and boil for 5 minutes.

7.   With an immisible blender; blend the curry; then add back into the pot.

8.   Stir in honey and more salt if needed.

9.   ‘top with more cashews.

ENJOY DAN:                                                  SHARING LIFE LOVE AND FOOD!!