SWEET POTATO POUCHED EGG BUDDHA BOWL ENJOY DAN:

           SWEET POTATO POUCHED EGG BUDDHA BOWL by CHEF DAN:

Makes 4 bowls

SWEET POTATO:

2 sweet potatoes, cut into large chunks1 tablespoon olive oil

2 teaspoon turmeric

1 teaspoon EACH garlic powder, and onion powder

Sea salt to taste

LEMON HERB DRESSING:

1/4- lemon juice

2 tablespoon apple cider vinegar

1 garlic clove, smashed

1 tablespoon honey

1/4-cup EACH fresh snipped chives, and fresh tarragon, roughly chopped

Sea salt to taste

14-cup olive oil

POUCHED EGG:

4 cups water

3 tablespoon apple cider vinegar

4 eggs

BUDDHA BOWL:

1/2-cup cooked quinoa

1/2-cup cooked lentils

SWEET POTATOES DIRECTIONS (PREHEAT OVEN TO 450 F)

1.    Spray a baking sheet with Pam.

2.   Combine all ingredients and toss well to coat the potato chunks.

3.   Spread in one layer on baking sheet; roasted for 2-25 minutes, or until soft and beginning to brown.

4.    Remove from oven and set aside.

DRESSING:

1.   In a food processor, combine all ingredients except olive oil.

2.   Add oil well the blender is blending, bend to your desired consistency.

POUCHED EGG:

1.   In sauce pan, heat the water and vinegar; bring to a boil.

2.   With a spoon create a circular motion, crack eggs into water.

3.   Remove heat and let sit for 4-5 minutes.

BUDDHA BOWL:

1.   In a serving bowls, spoon cooked quinoa, and lentils into the bottom of each bowl.

2.   Place 1-cup arugula over the quinoa mixture, then place sweet potatoes on top.

3.   Using a slotted spoon, carefully remove poached and place on top.

4.   Sprinkle with lemon herb dressing.

ENJOY DAN:                                     LIVE LAUGH LOVE AND ENJOY COOKING!!

SESAME CRUSTED AHI TUNA ENJOY DAN:

                     SESAME CRUSTED AHI TUNA by CHEF DAN:

Serves 4

INGREDIENTS:

4 Ahi Tuna steaks (6 Oz) each

1/4-cup white sesame seeds

1/4-cup black sesame seeds

1/4-cup mustard seeds

Sea salt and freshly ground black pepper to taste

2 tablespoon sesame oil

2-avocados (thinly sliced)

4 cups arugula

Wasabi Mayonnaise (recipe to follow)

DIRECTIONS:

1.   Combine the seeds, salt and pepper in a bowl.

2.   Completely coat the tuna steaks in the mixture.

3.   Pressing seeds and seasoning into the flash.

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

5.   Through in a few seeds to sauté for 20 seconds.

6.   Add tuna steaks and sear for less than 1 minutes on the flat sides.

7.   While gently holding the steaks with tongs, sear 20 seconds on the short sides.

8.   Set avocado slices on an arugula and then place tuna steaks on top.

9.   Drizzle with wasabi mayonnaise.

WASABI MAYONNAISE:

2 tablespoons wasabi powder

2 tablespoons water

1/2-cup mayonnaise

DIRECTIONS:

1.   Mix the wasabi powder with water until it forms a paste.

2.   Mix with mayonnaise.

ENJOY DAN:                                           SING SONGS AND EAT SUSHI!!

SLOW COOKED THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS ENJOY DAN:

  SLOW COOKER THAI CHICKEN THIGHS FOR THE XMAS FARM WORKERS

                                                                                                   By CHEF DAN:

Serves 12

INGREDIENTS:

16-20 chicken thighs

3 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

2 (19.5 Oz) can Mae Ploy coconut milk

1 (3 Oz) package peanut sauce mix

4 tablespoon red curry paste

1/2-cup peanut butter

1 cup chicken broth

1/2-cup soy sauce

4 tablespoon brown sugar

2 onions, sliced

4 garlic cloves, minced

1 thumb-size fresh ginger, grated

6 Thai chilies, seeded

2 tablespoon lime juice

16 ounces rice noodles

1/2-cup dry roasted peanuts

DIRECTIONS:

1.   Season the chicken thighs with salt and pepper.

2.   In a skillet add oil over medium-high heat.

3.   Brown on all sides about 4 minutes each side.

4.   Add the chicken to slow cooker.

5.   Add coconut milk and next 6 items.

6.   Give the pot a stir, then add onions, and next 3 ingredients.

7.   Cook on low 5-6 hours.

8.   With 1 hour to go add the rice noodles and cook for another hour.

9.   Before serving add lime juice.

 

ENJOY DAN:                                       SPICE MAKES THE WORLD GO AROUND!!

                  WHOLE ROASTED KABOCHA SQUASH by CHEF DAN:

Serves 4

INGREDIENTS:

1 kabocha squash (3-4 pounds)

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place whole kabocha in a baking dish.

2.   Using a sharp knife punch holes in the squash.

3.   Bake for about 1 hour or until soft.

4.   Cut and scoop out the seeds.

5.   Serve with chipotle butter

CHIPOTLE BUTTER:

1 stick butter, at room temperature.

3 chipotle chilies (canned)

2 teaspoons chipotle sauce

1 tablespoon lime juice

A pinch of cumin

DIRECTIONS:

1.   Puree all ingredients in a blender.

2.   Whipped until combined

3.   Place the butter ingredients on a sheet of plastic wrap.

4.   Roll the butter up, forming it into long log shape.

5.   Place in the refrigerator or freezer until ready to use.

ENJOY DAN:                                            HEART AND SOUL IN THE KITCHEN!!

APPLE QUINOA WALNUT BREAKFAST BOWL ENJOY DAN:

                        APPLE QUINOA WALNUT BREAKFAST BOWL

Serves 2

INGREDIENTS:

1/2-cup quinoa

1-Granny Smith apple, or your choice, diced

3/4-cup almond milk

2 tablespoons craisins

2 teaspoons EACH cinnamon, and pure maple syrup

2 tablespoon walnuts

1 teaspoon EACH chia seeds, flax seeds, and pumpkins seeds

INGREDIENTS:

1.   Cook quinoa according to package directions.

2.   In a skillet add quinoa, 1/2-cup of diced apple, milk and craisins.

3.   Bring to a boil, over medium-high heat; then simmer for 15-20 minutes

4.   Stirring occasionally, until nearly all the water has been absorbed.

5.   Remove from skillet.

6.   Stir in maple syrup and cinnamon, into the cooked quinoa.

7.   Divide quinoa between bowls and top with remining diced apples, walnuts, chai, flax, and pumpkin seeds.

8.   Serve hot.

ENJOY DAN:                                                            FOOD FOR GOOD HEALTH!! 

PEAR TOAST WITH MASCARPONE ENJOY DAN:

              PEAR TOAST WITH MASCARPONE by CHEF DAN:

Serve 2

INGREDIENTS:

5 tablespoons mascarpone

2 slices toasted San Juan 9 grain bread by Franz

8 slices peeled pear and sliced

Pinch of cardamom and ground cinnamon

1/2-cup arugula

DIRECTIONS:

1.   Spread mascarpone cheese on the toast.

2.   Place on top of the cheese with arugula.

3.   Then add pears slices.

4.   Sprinkle with cardamom and cinnamon.

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

MONGOLIAN BEEF IN THE CROCK POT ENJOY DAN:

            MONGOLIAN BEEF IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:

2 (8 Oz) packages rice noodles

6 pounds beef flank steak

2 onions, thinly sliced

1-1/2cups soy sauce

1-1/2-cups dry sherry

1-1/2-cups chicken broth

4 garlic cloves, minced

1/4-cupEACH hoisin sauce, and mirin

1-1/2-cups brown sugar

2 tablespoon ground ginger

1 tablespoon red pepper flakes

1/4-cup cornstarch

1 bunch of scallions, bias cut into 1/2-inch slices

2 cups red wine

DIRECTIONS: rice noodles and pour boiling water over and let sit 20 minutes.

1.    

2.   Slice the flank steak thinly across the grain, the strips should be 2-3-inches long each; set aside.

3.   Combine the onion, and the next 9 ingredients.

4.   Place mixture in the cock-pot.

5.   Put the cornstarch a Ziploc bag; add sliced beef and toss well to coat.

6.   Add coated beef into the crock-pot, gently pushing it into the liquid to cover.

7.   Pour in the red wine.

8.   Cook on low for 5-6 hours.

9.   1 hour before serving, turn the crock-pot to high, add the scallion.

10  Stir and cook an additional hour.

11  Add soft rice noodles and stir to incorporate.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!