THE SOUP KITCHEN HAS CHICKEN AND LENTILS AND BARLEY SO LET'S MAKE SOUP ENJOY DAN:

CHICKEN SOUP WITH LENTILS AND BARLEY by CHEF DAN:

Server 30-40

INGREDIENTS:

3 whole chickens

3 tablespoons olive oil

7 cups dry lentils,

6 cups barley, toasted in a dry fry pan until nice and brown

7 stacks of celery, chopped

7 carrots, chopped

4 onions, chopped

10 garlic cloves, minced

1 tablespoon each of dried, thyme, oregano, turmeric, and cumin

2 cups salsa

22 cups chicken broth

1 gallon diced tomatoes,

1/4-cip lemon juice

DIRECTIONS:                        (PRE-HEAT OVEN TO 375 DEGREES)

1.     In pre-heated oven, coat whole chickens with JOHNIE’S seasoning salt.

2.     Bake for about 1 hour.

3.     Set aside and let cook, when cool cut meat into bit size pieces.

4.     In a large stockpot add butter and sauté celery, carrots, onion, and garlic until nice and tender about 5-7 minutes.

5.     Stir in dried herbs.

6.     Add chicken broth, tomatoes, salsa, toasted barley and lentils.

7.     Bring to boil over high-heat, then reduce heat to medium-low, cover and simmer for about 1 hour.

8.     Add cooked chicken and simmer until chicken is cooked through.

9.     Season with salt and pepper.

   ENJOY DAN:                                                BON-APPETITE

QUICK AND EASY AND VERY ENJOYABLE: EASY FOR LUNCH ENJOY DAN:

            VERMICELLI NOODLES (MY-WAY) by CHEF DAN:

Serves 2

INGREDIENTS:

1/2pound vermicelli noodles

DRESSING:

2 Tablespoons fish sauce

3 tablespoons lemon juice

2 tablespoons soy sauce

1/2-teaspons cayenne pepper

2 teaspoons brown sugar

Handful fresh basil

DIRECTIONS:

1.     Place noodles in a large boil.

2.     Boil a quart of water.

3.     Pour over noddles and let sit 20 minutes.

4.     Drain and place in a bowl.

5.     In a bowl combine all dressing ingredients.

6.     Whisk together.

7.     Pour over noodles and top with fresh basil.

8.     Enjoy for days.

ENJOY DAN:                                                       BON-APPETITE:

BEEF, PINEAPPLE, EGGPLANT AND RED CURRY PASTE WITH COCONUT MILK ENJOY DAN:

       THAI BEEF- PINEAPPLE AND EGGPLANT by CHEF DAN;

Serves 4

INGREDIENTS:

1 pound sirloin, trimmed and cut against the grain into very thin strips

1/2-pound fresh green beans, trimmed and on the bias in 2-inch pieces

1 eggplant, halved lengthwise, then cut into 4-inch lengths

1 tablespoon red curry paste

2 cups diced fresh pineapple or 1 (20oz) can pineapple tidbits

1-1/2 cups beef broth

1 (19oz) can MAY-PLOY coconut milk

Cooked jasmine rice, for serving

Handful fresh basil

DIRECTIONS:

1.     In a skillet over medium-heat add coconut cream and cook for 3-5 minutes.

2.     Add red curry paste.

3.     Cook until fragrant, about 1minute.

4.     Add the beef strips and cook stirring until browned about 2 minutes.

5.     Add green beans, pineapple and eggplant and cook until pineapple starts to release its juices, about 1 minute.

6.     Add broth and the remainder of the coconut milk.

7.     Bring to a boil.

8.     Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 7-9 minutes.

9.     Serve over jasmine rice and to with fresh basil.

ENJOY DAN:                                                      BON-APPETITE:

FALL VEGETABLES ROASTED IN "DAN'S" HONEY ENJOY DAN:

HONEY- ROASTED ROOT VEGETABLES WITH “DAN”S HONEY

      Serves 10-12                                                                                By CHEF DAN:

INGREDIENTS:

1 cup “DAN’S” honey

2 tablespoons butter

6 carrots, peeled and cut into 1/2-inch diced

8 fingerling potatoes, scrubbed and cut diagonally into 1-inch thick slices

2 parsnips, peeled, trimmed, peeled and halved, each cut into 1/2 cut into quarters

8 baby turnips, peeled and cut into 1//2-inch diced

2 beets, peeled and cut into wedges

1 celery root, trimmed and halved, halves cut crosswise into 1-inch pieces

2 onions, trimmed, peeled and halved, each half cut into quarters

1 whole head garlic, separated into cloves, unpeeled

2 tablespoons  lemon juice

3 springs fresh, thyme, rosemary or sage

Coarse salt and freshly ground black pepper

2 tablespoons olive oil

DIRECTIONS;                                   (PRE-HEAT OVEN TO 400 DEGREES)

1.     In an oven proof skillet over medium-heat add (DAN’S) honey and heat until it is thick and dark with large bubbles, about 10 minutes.

2.     Stir in the carrots, potatoes, parsnips, turnips, beets,  celery root, onions and garlic.

3.     Cook until vegetables are deeply glazed, 8-10 minutes.

4.     Put all vegetables and the herb springs in a large baking dish

5.     Season well with salt and pepper and drizzle generously with olive oil, and toss to coat evenly.

6.     Stir in the butter, and lemon juice,

7.     Place baking dish in pre-heated oven and cook, stirring occasionally, until vegetables are golden brown, about 20- 30 minutes.

8.     Transfer to a platter.

        ENJOY DAN:                                                   BON-APPETITE:

WOW! MORE PORK CHOPS WITH FRESH GREEN BEANS AND SPECIAL POTATOES

PORK CHOPS WITH POTATOES AND FRESH  BEANS by CHEF DAN:

Serves 4

4 pork chops (8oz) each about 3/4-thick each

3 tablespoons butter

1 pound fresh green beans, trimmed and cut into 2-inch bias

1 pound gourmet specially potato medley, scrubbed and halved

1 red onion, diced or white onion or shallots

1 can (14.5oz) diced tomatoes, in juice

3 garlic cloves, minced

1/2-cup milk

1/4-cup brown sugar

1 tablespoon grated horseradish

Coarse salt and freshly ground black pepper

DIRECTIONS:

1.     In a skillet, over medium-heat add 1 tablespoon butter.

2.     Throw in the onions, with a little salt and pepper.

3.     Add green beans and tomatoes and cook stirring occasionally. About 15 minutes.

4.     Set a steamer basket in a pot; add enough water to cover the potatoes.

5.     Reduce heat and cover, and simmer for about 12-15 minutes.

6.     Transfer potatoes to a bowl and set aside.

7.     Drain pot of the potato liquid.

8.     In the same pot add 1 tablespoon butter over medium-heat.

9.     Add garlic and cook 1-2 minutes.

10.                        Add potatoes and mesh coarsely, cook stirring for about 1 minute.

11.                        Stir in milk and remaining tablespoon butter, heat until warmed through, about 1 minute.

12.                        Season with salt and pepper.

13.                        Remove from heat, cover and set aside.

14.                        Heat broiler to high.

15.                        Line a baking sheet with aluminum foil.

16.                        Combine in a bowl the sugar and horseradish.

17.                        Place pork chops on the baking sheet, season with salt and pepper.

18.                        Broil for about 7 minutes.

19.                        Spread brown sugar and horseradish over the top.

20.                        Broil until glaze is opaque throughout, 1-2 minutes.

21.                        Serve pork with potatoes and green beans.

ENJOY DAN:                                                 BON-APPETITE

WOW!!!!!!!! FRIED APPLES WITH PORK CHOPS AND SALSA ENJOY DAN:

   PORK CHOPS WITH FRIED APPLES by CHEF DAN:

Serves 4

INGREDIENTS:

4 pork chops (8oz) each

1 red onion, thinly sliced

1 lemon thinly sliced

2 tablespoons brown sugar

1/4-cup white wine, or water

1/2-cup salsa or sweet chili sauce

Coarse salt and freshly ground black pepper

DIRECTIONS:

1.     Brown seasoned pork chops in a cast-iron skillet over medium-heat.

2.     Top each pork chop with one slice of onion and I slice of lemon.

3.     Season with salt and pepper.

4.     Sprinkle with brown sugar, add wine and salsa.

5.     Reduce heat to low, cover and simmer for about 30 minutes.

6.     Add more salsa if it becomes to dry.

7.     Serve with fried apples

FRIED APPLES:

3-5 apples, peeled and sliced

2 tablespoons brown sugar

1 tablespoon butter

1/4-teaspoon cinnamon

DIRECTIONS:

1.     Sauté apples in a skillet in butter over medium-heat, about 5 minutes, or until tender but not too soft.

2.     Add brown sugar and cinnamon.

3.     Heat through.

        ENJOY DAN:                                                         PARABELLUM:

WOW! POTATOES MEDLEY WITH PORK CHOPS ENJOY DAN:

PORK CHOPS WITH POTATOES AND GREEN BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

4 pork chops (8oz) each

2 tablespoons olive oil

1 red onion, diced

12 ounces fresh green beans, trimmed and cut on the bias in 2-inch pieces

1-1/2pounds gourmet specialty potato medley, scrubbed and halved

3 garlic cloves, minced

1 (14.5oz) can diced tomatoes with juice

1/2-cup white zinfandel or red wine

1/4-cup brown sugar

1 tablespoon Dijon mustard

2 fresh spring’s fresh parsley

2 fresh springs lemon thyme

Salt and pepper to taste

DIRECTIONS:

1.     Rinse the chops in cold water and pat dry, with paper towels.

2.     Rub the chops with 1 tablespoon of olive oil, and half the minced garlic.

3.     Season with 1 teaspoon each salt and black pepper.

4.     Rub over both sides of the pork chops.

5.     Place 1 tablespoon olive oil in a skillet over medium-heat.

6.     Add pork chops and sear both sides 2-4 minutes per side.

7.     Remove the chops and set aside on a plate.

8.     Add to the skillet the onions, and garlic, cook stirring occasionally for about 5-6 minutes.

9.     Add green beans, potatoes, and tomatoes, stirring occasionally for about 12-14 minutes.

10.                         Return pork chops to pan and, adding wine, brown sugar and Dijon mustard simmering until heated through.

11.                        Season with salt and pepper.

12.                        Top with fresh, parsley and thyme.

                    ENJOY DAN:                                                            PARABELLUM: