SWEET POTATO QUINOA BOWL ENJOY DAN:

                   SWEET POTATO QUINOA BOWL by CHEF DAN:

Serves 4

ROASTED SWEET POTATO:

2 sweet potatoes, peeled and diced

2 teaspoons olive oil

1/2--teaspoons EACH chili powder and smoked paprika

1/4-teaspoonEACH cumin and sea salt.

QUINOA:

1 cup quinoa

2 cups water

1/2-teaspoon EACH sea salt, chili powder, cumin, garlic powder, and onion powder

1 tablespoon lime juice

1/4-cup cilantro, chopped

2 bay leaves

CILANTRO CREAM DRIZZLE:

1/3cup plain Greek yogurt

1/3cup cilantro, chopped

1/3-cup pure maple syrup

1 tablespoon lime juice

 Pinch of salt, garlic powder, and chili powder

1 (15.5 Oz) can black beans, drained and rinsed

ROASTING SWEET POTOATO: (PREHEAT OVEN TO 425 F)

1.   On a baking sheet sprayed with Pam.

2.   Toss the sweet potatoes in the olive oil and next 4 ingredients.

3.   Lay in baking sheet and roaster for about 20 minutes.

4.   Rinse and drain the quinoa and put into sauce pan with water and salt, throw in a couple bay leaves.

5.   Cover and cook according to package directions:

6.   Remove from heat and fluff; then add remaining quinoa ingredients.

CILANTRO CREAM DRIZZLE:

1.   In a blender add all cilantro ingredients except black beans and blend until smooth.

2.   In the microwave warm black beans.

ASSEMBLING THE BOWL:

1.   In serving bowls divide evenly quinoa mixture.

2.   Top with sweet potatoes and black beans.

3.   Drizzle the cilantro cream on top.

4.   Top with more cilantro if desired.

ENJOY DAN:                                       SING SONGS AND PLANT SEEDES!!

MEXICAN CHILI MY WAY ENJOY DAN"

                         MEXICAN CHILI MY WAY by CHEF DAN:

serves 4

INGREDIENTS:

4 poblano pepper, stemmed and seeded

4 hatch peppers, stemmed and seeded

4 pasilla peppers, stemmed and seeded

1/2-teaspoon EACH cumin seeds, coriander seeds and mustard seeds

2-tespoons Mexican dried oregano

1 (28 Oz) can tomatoes

4 garlic cloves, coarsely chopped

1 onion, coarsely chopped

2 pounds skinless, boneless chicken breast, cubed

Sea salt to taste

2 tablespoon olive oil

DIRECTIONS:

1.   On a gas fired stove top or oven blacken chilies.

2.   Place In a bowl and cover with boiling water, weighted with a plate to keep them submerged for about 30 minutes.

3.   In a dry skillet add cumin seeds, coriander seeds and mustard seeds and toast until fragrant and popping.

4.   When cool add to a spice grinder, grind until smooth.

5.   Reserve 1 cup of the liquid from soaking chilies and then drain them.

6.   In a blender add reserved liquid, drained chilies, ground seeds and next 4 ingredients.

7.   Puree until smooth.

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

9.   Season cubed chicken to the hot skillet and sauté until browned

10  In the hot skillet, add chili puree, and bring to a boil, stirring occasionally.

11  Add browned chicken, reduce heat to a simmer, ad cook stirring occasionally, or until meat is tender about 30-40 minutes

12  Add a little water if sauce is too thick.

13  Serve with warm tortillas, cilantro, Mexican sour cream, slices of avocado, sharp cheddar cheese.

ENJOY DAN:                                                   EAT AND ENJOY CHILI PEPPERS!!

ROASTED RED PEPPER WITH ZUCCHINI ZOODLES ENJOY DAN:

ROASTED RED PEPPER WITH ZUCCHINI ZOODLES by CHEF DAN:

Serves 4

RED PEPPER SAUCE:

2 roasted red peppers

1 tablespoon olive oil

1-1/2-tomatoe paste

2 ounces goat cheese

1 teaspoon sea salt

ZUCCHINI ZOODLES:

3 zucchinis, spiralized

1 tablespoon olive oil

2 garlic cloves

1/2-onion, finely chopped

1/4-cup toasted pine nuts

2 tablespoons fresh basil, chopped

DIRECTIONS:

1.   On gas stove top blacken peppers, or in a oven.

2.   Place In a paper bag for 20 minutes.

3.    With a paring knife remove blackened skin, remove stem and seeds.

4.   In a sauce pan add olive oil over medium-heat and when sizzling.

5.   Add onion, and zoodles with a pinch of salt.

6.   Saute for 4-5 minutes.

7.   Remove onions and zoodles from the pan.

8.   In a blender, puree the roasted red peppers, and remaining ingredients

9.   Add sauce to a sauce pan and sauté for about 3 minutes.

10  Add the zoodles and toss to coat; season to taste. 

11  Garnish with basil and pine nuts.

Pine nuts can be toasted in a dry cast iron skillet over medium-low heat.

Stirring constantly for 1-2 minutes, or until golden brown and fragrant.

ENJO DAN:                                                HEART AND SOUL IN THE KITCHEN!!        

GARAM MASALA COLLARD GREENS ENJOY DAN:

               GARAM MASALA COLLARD GREENS by CHEF DAN:

Serves 2

INGREDIENTS:

2 bunches Collard Greens, ribs removed and chopped

1-teaspoons Garam Masala

1 teaspoon Tandoori Masala

1 teaspoon EACH turmeric, mustard, powder and salt

4 tablespoon grape-seed oil

2 tablespoons roasted garlic oil

1 bunch fresh cilantro, chopped

Pinch of ginger powder

DIRECTIONS:

1.   Heat a Dutch oven over medium-high heat and when sizzling.

2.   Add Garam Masala, Tandoori masala, turmeric, and mustard powder.

3.   Cook until fragrant about 2 minutes stirring to make sure you don’t burn.

4.   Add both oils to the pan, stirring to make sure that the spices and oils completely mix.

5.   Add the collard greens and salt and toss to coat in the oil.

6.   Cover the pan and cook until the greens wilted, about 5 minutes.

7.   Remove from the heat and mix in chopped cilantro and a pinch of ginger.

ENJOY DAN:                                            HEART AND SOUL I N THE KITCHEN

APPLE CRANBERRY CRUMBLE ENJOY DAN:

                         APPLE CRANBERRY CRUMBLE by CHEF DAN:

Serves 6

INGREDIENTS:

3 apples, peeled and chopped

2 cup fresh cranberries

3/4-cup granulated sugar

3/4-cup brown sugar

1- cup cup oats

1/2-butter, melted

1-cup flour

1 tablespoon cornstarch

1 teaspoon cinnamon

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Grease a baking dish.

2.   Add apples and cranberries directly to the greased dish.

3.   Combine the oats and next 4 ingredients; mix well.

4.   Sprinkle the oats mix over the fruit.

5.   Bake for 1 hour.

ENJOY DAN:                               SING SONGS AND EAT FRUIT!!

PORK TENDERLOIN WITH APPLE CHUTNEY ENJOY DAN:

PORK TENDERLOIN WITH APPLE CHUTNEY by CHE DAN:

Serves 4

INGREDIENTS:

2 1-pound pork tenderloins, trimmed

1/2-cup LAKE CHELAN HARD CIDER

1/2-cup dry red wine

1 cup homemade apple chutney

2 garlic cloves, smashed

2 tablespoon fresh chives

2 tablespoon olive oil

2 tablespoon mint jelly

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Rinse pork and pat dry.

2.   Place in a bowl.

3.   Mix CHELAN HARD CIDER with next 4 ingredients.

4.   Pour over pork; cover and marinate in the refrigerator for 3 hours.

5.   Heat oil in a cast iron skillet over medium-high heat and when sizzling.

6.   Remove pork form marinate, reserving marinate.

7.   Add pot to the skillet, season with salt and pepper.

8.   Cook until lightly brown an all sides, about 6-7 minutes.

9.   Pour reserved marinate over pork.

10  Transfer skillet to the oven; roast pork, basting occasionally.

11  Its ready when internal temperature reaches 145 F about 20 minutes.

12  Transfer pork to a cutting board.

13  Tent with foil; let rest 5 minutes.

14  Slice pork and pour pan sauce and juices over the pork.

15  Serve with mint jelly.

ENJOY DAN:                                                          ENJOY LIFE AND EAT PORK!!

POBLANO CHILI PEPPER SOUP ENJOY DAN:

                  POBLANO CHILI PEPPER SOUP by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 poblano peppers

4 tablespoon butter

1 onion, roughly chopped

1 carrot, roughly chopped

2 garlic cloves, smashed

4 ounces spinach, roughly chopped

1/2-teaspoon EACH allspice and cumin

1/3-cup cilantro, minced

4 cups vegetables broth

1 (19 Oz) can Mae Ploy coconut milk

Sea salt and freshly ground pepper to taste

1/2-cup Mexica sour cream

1 serrano chili, stemmed, seeded, and minced

DIRECTIONS:

1.   On a gas range blackened poblano peppers.

2.   Place in a bag and let rest 20 minutes.

3.   Peel and discard skins, stems, and seeds, roughly chop; set aside.

4.   Heat butter in a skillet over medium-high heat and when sizzling.

5.   Add onion, and carrots and sauté for 6 minutes.

6.   Add chopped poblanos, spinach and next 3 ingredients.

7.   Saute for 3 minutes, add broth, coconut milk and bring to a boil.

8.   Reduce heat to medium-low, and cook stirring occasionally, until slightly reduced, about 35 minutes.

9.   Remove from heat and season with salt and pepper.

10.                With a immersible blender, blend until smooth.

11.                Divide soup serving bowls and then dollop with 1 tablespoon Mexican sour cream in the center of each bowl.

12.                Garnish with some serrano chilies and tortilla chips.

ENJOY DAN:                                                       LOVE LIFE AND EAT PEPPERS!!