APPLES AND CHICKEN YOU KNOW IT IS FALL ENJOY DAN:

                     CHICKEN SAUTEED WITH APPLES by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter

4 chicken breast, boneless, skinless. Pounded to 1/2-inch thick

2 apples, peeled and cored and sliced

1 bell pepper, seeded and sliced lengthwise

1 onion, sliced lengthwise

1 tablespoon soy sauce

1/2-teaspoon each cinnamon, curry, smoked paprika, and salt

2 tablespoons fig vinegar

1/2-cup water

1 tablespoon cornstarch

Dash of pepper

DIRECTIONS:

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

2.    Season the pounded chicken with salt and pepper.

3.    Sauté chicken till cooked through, about 3 minutes on each side.

4.    Remove from pan and transfer to a plate and cover with aluminum foil.

5.    In the skillet add the remaining butter over medium-heat and add the onion and bell pepper, sauté for about 4 minutes.

6.    Then add the soy sauce, cinnamon, curry, and paprika.

7.    Sauté for 30 seconds.

8.    Then add the apples.

9.    Toss well to coat the apples, cover the pan, reduce heat to simmer for about 5 minutes or until the apples are tender.

10. Remove lid from the pan and stir in the vinegar.

11. In a bowl mix together water and cornstarch.

12. Add to the skillet, stir.

13. Return chicken to the skillet with the apples and simmer, covered for about 6-8 minutes.

14. Season with salt and pepper

             ENJOY DAN:                                                 BON-APPETITE!

CHICKEN NOODLE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

    CLASSIC CHICKEN NOODLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 chickens, baked,( see note)

23 cups chicken broth

1/4cup butter

6 onions, diced

12 stalks celery, diced

20 carrots, peeled and sliced

10 red potatoes, diced

1/2-cup Italian seasoning

2 tablespoons dried tarragon

3 (16oz) packages of egg noodles.

DIRECTIONS:

1.    In a skillet over medium-heat, add butter and heat until sizzling.

2.    Add onions and cook until translucent about 5 minutes.

3.    Stir in celery, carrots, potatoes, Italian seasoning, and tarragon, cook until vegetables are soft about 15 minutes.

4.    Transfer vegetable mixture to a stock pot and pour in chicken broth.

5.    Bring to a boil, reduce heat and simmer for 30-40 minutes.

6.    Stir in chicken pieces and noodles and simmer for 30 minutes.

7.    Season with salt and pepper.

NOTE:                           (PRE-OVEN TO 350 DEGREES)

1.     Wash chicken and pat dry, remove liver and heart.

2.    Place on a baking sheet, spray with cooking spray and shake lots of JOHNNY’ seasoning, garlic powder and salt and pepper.

3.    In pre-heated oven place the chicken and bake for about 1-hour.

4.    Let cool and cut into bit size pieces.

ENJOY DAN:                                           BON-APPETITE!

SHRIMP IS ON THE MENU TONIGHT ENJOY DAN:

                SHRIMP STIR-FRY SWEET AND SPICY by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 pound shrimp, peeled and deveined

8 ounces vermicelli (bean thread) or rice sticks

1 teaspoon toasted sesame oil

1 tablespoons olive oil

1/4-cup light soy sauce

3 tablespoons fish stock or chicken stock or water

2 tablespoons brown sugar

1 teaspoon chili garlic sauce

4 garlic cloves, minced

2 bell peppers, seeded and chopped

6 baby bok-choy, bulb sliced, leaves left whole

1 onion, chopped

6 ounces snow peas

1 tablespoons cornstarch

1/4-cup toasted peanuts

Handful fresh basil

DIRECTIONS:

1.    Place noodles in a bowl and pour boiling water to cover and let sit for 20 minutes.

2.    Drain and snip into 6-inch lengths.

3.    Stir together in a bowl soy sauce, broth, brown sugar, chili garlic sauce, and cornstarch and sesame oil- set aside.

4.    In a wok heat tablespoon oil over medium-high heat until sizzling

5.    Cook garlic 1 minute.

6.    Add peppers, bok-choy, and onion, stirring occasionally for about 4-5 minutes.

7.    Add shrimp and snow peas and cook stirring occasionally for about 4 minutes.

8.    To the wok ingredients add  the soy sauce mixture, and noodles.

9.    Stir until well blended.

10. Serve in individual bowls and top with toasted peanuts and fresh basil.

ENJOY DAN:                                           BON-APPETITE!

LORI,S A COOK AT THE SOUP KITCHEN AND SHE MAKES PESTO ENJOY DAN:

EGGS WITH BEANS, TOMATOES WITH LORI KATZAKIAN PESTO by CHEF DAN:

Serves 2

INGREDIENTS:

3 eggs or 1/2-cup egg beaters

3 teaspoons olive oil

1/2-cup cherry tomatoes

1/2-cup black beans

1/4- cup LORI’S fresh pesto

DIRECTIONS:

1.    In a bowl, beat the eggs with 1 tablespoon milk (fat-free ok) and 1/4-teaspoon sea salt and freshly ground black pepper.

2.    Heat 2 teaspoon olive oil in a nonstick sauté pan over medium-heat until sizzling.

3.    Add tomatoes, and beans, LORI’S pesto and sauté, stirring occasionally, about 1-2 minutes or until warmed through.

4.    Transfer to a plate.

5.    In the same sauté pan heat remaining 1 teaspoon olive oil.

6.    Add the eggs and sauté, stirring, until set but still soft, 1-2 minutes.

7.    Serve the eggs topped with tomatoes mixture.

ENJOY DAN:                                              BON-APPETITE!

FRIJAO FOR MY GRAND-SON JOHATHAN WHO IS COMMING HOME FOR CRISTMAS ENJOY DAN

FEIJAO (BRAZIAN BLACK BEEN STEW) CHRISTMAS HOMECOMING FOR GRANDSON JONATHON by GRANDPAW DAN:

Serves 8-10

INGREDIENTS:

1 pound dried black beans, picked over and well rinsed

2 tablespoons olive oil

1 pound chorizo sausage, coarsely chopped

4 garlic cloves. Minced

1 (14.5oz) can diced tomatoes

1 onion, roughly chopped

2 carrots, roughly chopped

1/2-teaspoon dried red pepper flacks

Coarse salt and freshly ground black pepper

Orange segments, to serve

DIRECTIONS:

1.   Place the beans in a pot and cover with cold water.

2.   Let soak overnight.

3.   Rinse under cold water and drain well.

4.   Place beans and sausage in a pot cover with water.

5.   Bring to a boil and reduce heat to a low simmer, for1 to 1-1/2- hours.

6.   Heat oil in skillet over medium-heat.

7.   Add onions. Garlic and cook until onion are golden brown about 5 minutes.

8.   Reduce heat to low and add tomatoes, carrots, red pepper flacks, salt and pepper.

9.   Sauté for a couple minutes.

10.                Using a slotted spoon to transfer 1/4-cup of the bean sausage mixture to the tomato mixture.

11.                Cook meshing the beans with a wooden spoon, for 5 minutes, or until a thick paste forms.

12.                Add the tomato mixture to the remaining bean mixture and cook, stirring for about 5 minutes, or until stew thickens.

13.                Transfer to serving bowl and serve.

14.                Top with orange segments and serve with jasmine rice.

            ENJOY DAN:                                  BON-APPETITE:

SOUP'S ON BUT ITS A CABBAGE SALAD ENJOY DAN:

          CABBAGE WALDORF SALAD WITH APPLES by CHEF DAN:

Serves 20-25

INGREDIENTS:

2-1/2-heads green cabbage (cored, thinly sliced)

10 apples, peeled and cut into julienne strips, or chopped

7 celery ribs, chopped

2 cups mayonnaise

2 cup plain yogurt

3 tablespoons Dijon mustard

2 cups miniature marshmallows

1 (20oz) can pineapple tidbits, drained

1 cup raisins

2 cups chopped walnuts

DIRECTIONS:

1.    In a small bowl whisk together mayonnaise, yogurt, mustard, and a shot of salt.

2.    In a very large bowl mix together cabbage, apple strips, pineapple, marshmallows, celery, raisins, and walnuts.

3.    Season with salt and pepper.

4.    Garnish with apple slices around the outside of the bowl.

5.    Sprinkle with more walnuts if desired.

     ENJOY DAN:                                     BON-APPETIT!

CABBAGE IS 9.00 DOLLARS A CASE SO THE SOUP KITCHEN GETS CABBAGE SOUP ENJOY DAN:

         CABBAGE SOUP WITH POTATOES AND HOT- DOGS by CHEF DAN:

Serves 30-40

INGREDIENTS:

26 cup chicken broth

3 tablespoons olive oil

5 pounds hot-dogs

12 onions, diced

7 carrots, peeled and chopped

3 heads cabbage, shredded

12 garlic cloves, minced

4 leaks, chopped

2 cups ketchup

1 gallon can diced tomatoes

4 cups white beans, soaked all-night.

3 teaspoons caraway seeds

1 tablespoon each, dried Italian seasoning, thyme, marjoram

1 cup salsa

Salt and pepper to taste

DIRECTIONS:

1.    Drain beans and add to a stock and bring to a boil, reduce heat and simmer for 1-1/2-2 hours.

2.    In a stock pot over medium-heat, add olive oil and heat until simmering.

3.    Add potatoes, and hot dogs.

4.    Cover and cook until dogs and potatoes brown a bit and tender about 5 minutes.

5.    Stir in onions leeks and carrots, and cook for another 1-or-2, add garlic and cook additional minute.

6.    Add stock and beans and bring to a boil.

7.    Stir in cabbage.

8.    Reduce heat to medium.

9.    Add tomatoes with juice, ketchup, hot sauce, caraway seed, and dried seasoning, and salsa.

10. Stir to combine.

11. Allow mixture to simmer until flavors have a change to mix, about 1/2-hour.

ENJOY DAN:                                         BON-APPETITE!