SOUP KITCHEN LENTIL SOUP ENJOY DAN:

          COCONUT MILK CURRIED LENTIL SOUP by CHEF DAN:

Serves 18-20

INGREDIENTS:

6 cups lentils

22 cups vegetables broth

3 tablespoons olive oil

3 onions, diced

6 carrots, diced

3 potatoes, pee\led and diced

4 celery stalks, diced

4 garlic cloves, minced

1/4-cup curry powder

3 cans coconut milk

DIRECTIONS:

1.   Heat oil in a stock-pot over medium-heat and when sizzling.

2.   Add onions, carrots, potatoes, and celery and sauté for 5 minutes.

3.   Toss in the garlic, curry powder and cook 1 minute.

4.   Add lentils, broth, and coconut milk.

5.   Bring to a soil and simmer for 45 minutes.

6.   With an immersion blender, puree until smooth.

ENJOY DAN:                      BLESSING ALWAYS!!

WRIPS WITH CHICKEN AND MANGO ENJOY DAN:

CURRIED CHICKEN AND APPLE WRAPS by CHEF DAN:

Serves 4

INGREDIENTS:

3 chicken skinless, boneless chicken tenders

3 tablespoons low-fat yogurt

3 tablespoon curry powder

3 tablespoon lime juice, divided

10 cilantro springs

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 Granny Smith apple unpeeled, diced into 1/4-inch pieces

1/3-cup mango chutney

3/4- cup scallions, cur on the bias in 1/2-inch pieces

1 tablespoon fresh mint, chopped

1/4-teaspoon red pepper flakes

1 cup feta cheese

12-inch whole wheat wraps

15 (1/8-inch-thick) slices cucumber

1 cup loosely packed baby spinach

1 cup vertically sliced onion

DIRECTIONS:

1.   Combine remaining  yogurt, curry and 1 tablespoon lime juice in a zip-lock bag; squeeze bag to mix.

2.   Add chicken tender, cilantro springs and garlic to the bag, squeezing to coat chicken, seal and refrigerator for 2-3 hours.

3.   Combine reaming lime juice, scallions, fresh mint, ginger, apple, mango chutney, red pepper flakes, and feta cheese.

4.   Toss gently; cover and set aside.

5.   Pre-heat grill to medium-high.

6.   Remove chicken from marinate, discard marinate.

7.   Season chicken with salt and pepper.

8.   Cook for 3-4 minutes on each side.

9.   Place chutney mixture in the center of each wrap.

10.                Divide chicken tenders evenly among wraps.

11.                Top each with cucumber slices, spinach and onion.

12.                Cut each wrap diagonally.

 ENJOY DAN:                         BLESSING ALWAYS!!

OH YEA SWEETBREAD FOR HALLOWEEN ENJOY DAN:

ZOMBIE APOCALYPSE SWEETBREAD AND BACON FOR THE ISLAND GREEN

                                                                                                   By CHEF DAN:

(Sweetbread is throat, gullet or neck of lamb or beef)

Serves 20

INGREDIENTS:

5 pounds beef sweetbread

1 (28 Oz) can whole tomatoes, pureed

4 cups beef broth

2-3 pounds bacon

2 onions finely chopped

1 cup parsley

Sea salt and ground pepper to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Soak the sweetbread in cold salted water up to 1 hour changing water often.

2.   In a stock pot add fresh water and bring to a boil.

          Add sweetbread and cook 10 minutes.

      3. Strain and let them get cool.

      4. Remove and skin or membranes.

      5. cut into pieces.

      6. Wrap the bacon around pieces of sweetbread haled together with a

          Toothpick.

      7. Put into a greased baking dish.

      8. Season with salt and pepper     

      9. Add tomatoes, beef broth, onions, sprinkle with parsley.

      10.  in a pre-heated oven bake 35-40 minutes. 

ENJOY DAN:                                    BLESSING ALWAYS!!    

BARBEQUE RIB MY WAY ENJOY DAN:

BARBEQUE RIBS FOR THE SAUL-LANGFORD GANG by CHEF DAN:

Serves 6 

INGREDIENTS:

4-5 pounds pork baby back ribs

Sea salt and freshly ground black pepper to taste

1 onion, chopped

4 stalks of celery, chopped

1 tablespoon butter

2 cups ketchup

2 teaspoon Dijon mustard

1 cup chili sauce

1/3-cup brown sugar

4 tablespoon balsamic vinegar

2 tablespoon Worcestershire sauce

1 tablespoon chili powder

1/4-teaspoon cayenne pepper

1 thumb-size fresh ginger, peeled

1 cup favorite barbeque sauce

DIRECTIONS:

1.   In a skillet over medium-high heat add butter and when sizzling.

2.   Add onion, celery, and black pepper to taste.

3.   Sauté for 5 minutes and add to the crock pot.

4.   Season ribs with salt and pepper.

5.   Place spareribs in the crock over the onion mixture.

6.   In a bowl whisk tougher the remaining ingredients.

7.   Pour mixture over the spareribs, turn to coat.

8.   Cover, and cook on low 6-8 hours.

ENJOY DAN:                                 BON-APPETITE!!

PORK ROAST WITH A RUB ENJOY DAN:

BONELESS PORK ROAST FOR THE SAUL LANGFORD GANG by CHEF DAN:

Serves 6

INGREDIENTS:

1 pork loin roast, about 3-4 pounds

1-20 fingerling potatoes, washed

2 teaspoons fresh snipped chives for garnish

RUB:

1/4-cup soy sauce

1 tablespoon salt

1 tablespoon ground mustard

2 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon onion powder

2 teaspoons freshly ground black pepper

2 teaspoon minced fresh thyme leaves, or 1 teaspoon dried

2 teaspoons fresh basil or 1 teaspoon dried

1 teaspoons minced fresh rosemary, or 1 teaspoon dried

DIRECTIONS:      (PRE-HEAT OVEN TO 475-then 425)

1.   Place pork loin in a shallow greased roasting pan.

2.   Combine all rub ingredients in a bowl.

3.   With your fingers, massage the mixture into the pork loin.

4.   In a separate bowl add potatoes and coat with rub, set aside.

5.   In pre-heated 475 oven roast pork for 30 minutes.

6.   Then reduce heat to 425.

7.   Add herb rubbed potatoes and place around the pork loin.

8.   Roast for 1 hour or until internal temperature reaches 155 degrees.

9.   Turning potatoes half way through

10.                Allow to sit for 20 minutes before carving.

11.                Garnish with fresh, snipped chives

ENJOY DAN:                            BON-APPETITE!!

BARLEY AND ROASTED ASPARAGUS AND MUSHROOMS ENJOY DAN:

BARLEY SALAD WITH ROASTED ASPARAGUS AND MUSHROOMS by CHEF DAN

Serves 4

INGREDIENTS:

1 cup pearl barley, rinsed

3 cups chicken broth

2 springs fresh thyme, plus 1 tablespoon leaves, minced

3 bay leafs

2 lemons, zest peeled in large strips

10 baby portabella mushrooms, trimmed and halved

1 onion, thinly sliced

1 bunches of asparagus, stems trimmed, and on the bias in 3rds

10 cherry tomatoes, halved

2 tablespoons white balsamic vinegar, divided

4 tablespoons olive oil, divided

2 garlic cloves, minced

Sea salt and ground pepper to taste

1/4-cup olive oil

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place barley and broth in a 2 quart saucepan and bring to a boil.

2.   Add thyme springs, bay leafs and lemon zest to the pot.

3.   Reduce heat, cover and simmer on low, stirring occasionally, for 40-50 minutes.

4.   Drain and remove herbs and zest.

5.   Then spread out onto a bowl to cool.

6.   In a bowl add mushrooms, onion, asparagus, and cherry tomatoes; add 2 tablespoon olive oil, 1 tablespoon balsamic vinegar, and salt.

7.   Toss to coat.

8.   In pre-heated oven place vegetables on a baking sheet sprayed with Pam.

9.   Roast in the oven until the asparagus are tender and tomatoes begin to caramelize, about 20-25 minutes.

10.                Add to bowl with barley.

11.                Whisk together reaming oil, vinegar, minced garlic and season with salt and pepper.

12.                Add to the barley mixture and stir to combine.

ENJOY DAN:                              BON-APPETITE!!

JOAN;S YUMMY CUCUMBER SALAD ENJOY DAN:

         JOAN OMALLEY YUMMY CUCUMBER SALAD by CHEF DAN:

Makes 2 quarts

INGREDIENTS:

4-thinly sliced cucumbers

1-large sliced red onion

1-large sliced green bell pepper

1-tablespoon salt

2-cups white vinegar

1 1/2-cups sugar

1-teaspoon celery flakes

1-teaspoon red pepper flakes

DIRECTIONS:

1.   Mix cucumbers, onions, peppers and salt; set aside.

2.   Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.

3.   Remove from heat and add 2 handfuls of ice until melted.

4.   Place al veggies in a large mouth canning jars (2 quarts or 1 half gallon jar)

5.   Pour mixture over cucumbers, store in the refrigerator.

6.   Will keep up to 2 months.

ENJOY DAN:       BON-APPETITE!!

 My blog is     Soupson4-40.blogspot.com