PALEO BREAKFAST CASSEROLE ENJOY DAN:

                     PALEO BREAKFAST CASSEROLE by CHEF DAN:

Serves 4

INGREDIENTS:

1 sweet potato, peeled and cubed

1 tablespoon olive oil

1/2- pound chorizo sausage

1/2-red pepper, diced

4 eggs

14-cup almond milk

1/2- teaspoon EACH garlic powder, onion powder and cayenne

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cook and crumble the sausage, drain any grease, and set aside.

2.   Cook diced sweet potato in the same skillet in oil over medium-heat for 15 minutes.

3.   Combine sausage, sweet potato, red pepper, and pour into a prepared baking dish.

4.   In a bowl whisk together, eggs and next 4 ingredients.

5.   Season with salt and pepper to taste.

6.   Pour over the sausage mixture.

7.   Bake for 45 minutes.

ENJOY DAN:                                                                                HALLELUJAH!!

MASHED EGG AVOCADO ENJOY DAN:

                        MASHED EGG AVOCADO by CHEF DAN:

Serves 1

INGREDIENTS:

1 avocado

1 teaspoon lime juice

Splash sea salt

1 egg

1/2-tablespoon olive oil

DIRECTIONS:

1.   Remove pit from avocado and scoop out the flesh into a bowl.

2.   Add the lime juice and salt.

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

4.   Add avocado mixture cover and fry an egg on top.

5.   Could put on a piece of toast if desired.

ENJOY DAN:                                                                         BON-APPETITE!!

CINNAMON BANANAS ENJOY DAN:

                              CINNAMON BANANAS by CHEF DAN:

Serves 2

INGREDIENTS:

2 bananas slightly over ripe

1 teaspoon cinnamon

1/4-EACH teaspoon nutmeg, and allspice

Pam

Drizzle of pure maple syrup

DIRECTIONS:

1.   Slice the bananas into rounds, 1/2-inch thick.

2.   In a bowl, combine the cinnamon, nutmeg, and allspice.

3.   Spray a skillet with Pam and heat to medium-heat.

4.   Add the banana round and sprinkle with cinnamon and next 2 ingredients.

5.   Sprinkle with maple syrup.

6.   Cook for 2-3 minutes.

7.   Flip and sprinkle with more cinnamon mixture, adding a little more syrup.

8.   Cook 2-3 more minutes and serve.

ENJOY DAN:                                                       SING SONGS AND EAT FRUIT!!

SPAGHETTI SQUASH SCAMPI ENJOY DAN:

               SPAGHETTI SQUASH SHRIMP SCAMPI by CHEF DAN:

Serves 2

 FOR THE PASTA:

1-2-1/2-3-pound spaghetti squash

Olive oil for drizzling

Kosher salt and freshly ground black pepper to taste

1 teaspoon each, dried oregano, dried basil, and dried cilantro

FOR THE SHRIMP SCAMPI:

1/2-onin, chopped

2 garlic cloves, minced

2 tablespoon white wine

2 tablespoon lemon juice

8 ounces raw shrimp (about 16), peeled and deveined

2 tablespoons Kerry gold (pure Irish butter)

Pinch of red pepper flakes

Salt and pepper to taste

DIRECTION: (PREHEAT THE OVEN TO 400 F)

1.   Microwave the squash for 6 minutes, or until soft enough to cut.

2.   Then halve lengthwise; scoop out the seeds and discard.

3.   Fill a baking dish with 1/2-inch of water.

4.   Add squash halves, cut side up.

5.   Drizzle with olive oil and salt, pepper, and spices.

6.   Bake until tender about 40 minutes.

7.   In a skillet over medium-heat sprayed with Pam.

8.   Add onion and garlic and sauté for 4 minutes.

9.   Add wine, lemon juice, shrimp, salt, pepper, and red pepper flakes.

10  Cook and stir for 3 minutes, until shrimp are cooked and liquid reduced

11  Reduce heat to low; add butter, stir until melted I minute.

12  Remove from heat but keep warm.

13  Remove squash form the oven using a fork scrape out squash strands.

14  Place in a strainer to drain out excess moisture.

15  Transfer squash to a bowl, top with skillet shrimp mixture.

16  Top with Parmesan cheese.

ENJOY DAN:                                                    SING SONGS AND EAT SQUASH!!

INDIAN KRAUT MY WAY ENJOY DAN:

                                            INDIAN KRAUT MY WAY

In Britt’s Pickle-ator jar

DIRECTIONS:

2-pounds cabbage

1 tablespoon fine salt

1 tablespoon fish sauce

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

1/4-teaspoon EACH fenugreek seeds, cumin seeds and mixed colored peppercorns

1/2-tablespoon EACH tandoori powder, curry powder and paprika

1/4- EACH teaspoon sumac, and turmeric powder

DIRECTIONS:

1.   Shred the cabbage using a food processor or by hand.

2.   Combine the cabbage and fish sauce in a bowl; let sit for 30 minutes.

3.   While the cabbage sits, prepare the remaining ingredients.

4.   Using a coffee grinder, grind all the seeds, and spices into a powder.

5.   Throw into the cabbage and mix well.

6.   Place weights on top, leaving 1.5-inch space.

7.   Seat 4” gasket on the rim of jar.

8.   Place plastic lid on top of the gasket.

9.   Screw on metal ring, insert air lock.

10  Fill air lock with water or brine to mid-level.

11  Allow to sit in dark place for 3-4 weeks.

12  If you don’t have enough liquid to cover the mixture.

13  Add 1 teaspoon salt to 1 cup of water.

ENJOY DAN:                                                                         HALLELUJAH!!    

CURRY KRAUT MY WAY ENJOY DAN::

                             CURRY KRAUT MY WAY by CHEF DAN:

Makes a Britt’s 1 gallon  ferment jar

INGREDIENTS:

1 head green cabbage

1 tablespoon salt

1 onion, sliced thin

1 apple, grated

3 garlic cloves, smashed

1 tablespoon ginger, grated

1-1/2-tablespoon salt

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

1/2-teaspoon EACH fenugreek powder, cardamom powder

1-1/2-teaspoon EACH curry powder and garam masala

1/4-teaspoon black pepper

DIRECTIONS:

1.   Chop the cabbage in fat ribbons, 3/8-1/2-inch wide.

2.   Combine the cabbage  and salt with the sit for 1 hour.

3.   Mix in all the seeds and spices.

4.   Place remaining ingredients in the bowl, and mix thoroughly.

5.   Place all ingredients in the fermenting jar.

6.   Press down very hard using your fists, fill to 2-inh from the lip.

7.   Add ceramic weights, place Pickle-ator lid on.

8.   The goal is to have the liquid cover the cabbage completely.

9.   Add more liquid if necessary.

10  Place in a dark cupboard for a month without messing with it!!

11  Place a plastic bowl underneath the jar just in case.

12  waiting a month is the hardest part.

ENJOY DAN:                                              BE HEALTHY EAT CURRY KRAUT!!

CHOCOLATE WAFFLES ENJOY DAN:

                              CHOCOLATE WAFFLES by CHEF DAN:

8 waffles      (who doesn’t love chocolate)

INFREDIENTS:

1 cup all-purpose flour

1 cup cacao powder

1/4-cup brown sugar

2 teaspoons baking powder

1/2- teaspoon baking soda + 1/2-teaspoon vinegar

1 teaspoon EACH kosher salt, and vanilla extract

2 eggs

4 teaspoons olive oil

1/2-cup semi-sweet chocolate chips

1/4-cup buttermilk

DIRECTIONS:

1.   Shift all dry ingredients (except brown sugar) and set aside.

2.   In a bowl whisk the brown sugar, and vinegar with the oil.

3.   Then mix in the eggs.

4.   Melt the chocolate chips in the microwave, let them chill.

5.   Then mix them in with egg mixture.

6.   Combine with dry ingredients.

7.   Batter will be lumpy but that’s ok.

8.   Lightly spray the waffler maker with Pam.

9.   Heat the waffle iron until very hot.

10  Working in batches, cook waffles until cooked through.

11  Transfer to a wire rack set inside a baking sheet

12  Serve with butter, pure Maple syrup, ice cream or whipped cream.

ENJOY DAN:                                      BON-APPETIT!!