PEPPERMINT PATTY PIE ENJOY DAN:

PEPPERMINT PATTY PIE FOR THE LADIES AT THE SOUP KITCHEN

                                                                                         By CHEF DAN:

8-10 servings

 

CRUST;

2 cups cookie crumbs, about 20 cookies, (peppermint Oreos)

2 tablespoons granulated sugar

1 stick butter, milted

 

MINT CHOCOLATE DRIZZLE:

1/4-cup milk

1/2-cup granulated sugar

2 tablespoons cocoa

1 tablespoon cornstarch

2 egg yolks

1 egg

1 cup bittersweet chocolate chips

1 teaspoon vanilla extract

 

TOPPING:

1-1/2-cups (Land Lakes) whipped heavy cream

1 tablespoon sugar

1/2-teaspoon vanilla extract

8 peppermint patties

 

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a blender, pulse the cookies to make crumbs.

2.   Stir together cookie crumbs and sugar in a bowl.

3.   Blend in butter.

4.   Press crumbs mixture evenly on the bottom and up the sides in a 9-inch Pyrex pie plate and bake 8 minutes.

5.   In a bowl whish together, sugar, cornstarch, egg yolks, and egg until smooth.

6.   In a skillet heat over medium-heat, add milk until it bubbles.

7.   Slowly pour hot milk into egg mixture, whisking constantly.

8.   Return mixture to skillet and cook 4-5 minutes, until thickens.

9.   Remove from heat and add cocoa, chocolate chips, vanilla extract and peppermint extract, stir until melted and smooth.

10.        Pour into Pyrex dish, refrigerate for 4 hours.

11.        In a bowl whisk whipped cream, and all other ingredients.

12.        Spread over filling.

13.        Garnish with peppermint patties.

ENJOY DAN:                                  BLESSING ALWAYS!!

 

 

LOT OF ZUCCHIHI THIS TIME OF YEAR SO ZUCCHINI CASSEROLE ENJOY DAN:

ZUCCHINI WITH CORNMEAL AND PARMESAN CRUST FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:

Serves 20

 

INGREDIENTS:

2 tablespoon olive oil

10 cups shredded zucchini

3 onions, finely chopped

4 garlic cloves, minced

5 eggs

2 cups cherry tomatoes

1 cup cornmeal

1-1/2-cup milk

1/4-cup sour cream

2 cups frozen peas

1 cup bread crumbs

1-1/2-cups Cheddar cheese

1/4-cup Parmesan

 

DIRECTIONS:           (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a large bowl combine squash, onion, garlic, eggs, peas, Cheddar cheese, cherry tomatoes, and cornmeal.

2.   In skillet combine milk with sour cream, and simmer until it begins to thicken.

3.   Pour into squash mixture and mix until well incorporated.

4.   Lightly grease a large baking-pan with olive oil.

5.   Pour the whole mixture into the pan.

6.   Sprinkle with bread crumbs, and parmesan cheese on top.

7.   Cover with foil.

8.   Bake for 30 minutes.

9.   Uncover and bake another 20-30 minutes.

 

ENJOY DAN:                              BLESSING ALWAYS!!

MORE VEGETARIAN DISHES ENJOY DAN:

   GREEN BEANS, BELL PEPPERS, TOMATOES AND SLIVERED ALMOND by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound beans beans

1 roasted red bell pepper

1 roasted yellow bell pepper

3 garlic cloves, peeled and halved

1 tablespoon grape-seed oil, (plus extra for coating peppers and onion)

1 teaspoon red pepper flakes

1/4-cup white wine

1/4-cup crumbled feta cheese

1 teaspoon fresh thyme

1 tablespoon lemon juice

 

DIRECTIONS:                        (PRE-HEAT OVEN TO 450 DEGREES)

1.   In a dry pan over low heat add slivered almonds and toast, set aside.

2.   On a greased baking sheet place bell pepper, garlic, onion and coat with grape-seed oil and a splash of salt.

3.   Bake 20 minutes and the place in paper bag.

4.   Let cool and peel off brunt skin.

5.   In a skillet over medium-heat, cook onion, garlic, and peppers in 1 tablespoon grape-seed oil. Season with salt and pepper, sauté for 3 minutes.

6.   While vegetables cook, prepare the green beans.

7.   Rinse thoroughly and cut in half on the bias.

8.   Toss the beans into the skillet and mix with the peppers and onions.

9.   Add chopped tomatoes, stir to combine.

10.                Pour white wine over the green bean mixture.

11.                Reduce heat to low and simmer in their own juices for 20 minutes.

12.                Add red pepper flakes, feta cheese, fresh thyme, and lemon juice.

13.                Replace cover and continue cooking for 3 minutes.

14.                Garnish with slivered almonds.

 

ENJOY DAN:                              HALLELUJAH!!

 

 

CAESAR SALAD WITH BLACKENED TOFU ENJOY DAN:

         VEGETARIAN CAESAR SALAD WITH BLACKENED TOFU by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 (14 Oz) block firm tofu, blackened, cut into 4 equal parts wrap in paper towels, press out the liquid

1/4-cup blacking spice (recipe to follow)

3 bell peppers, cored, seeded, halved

1/2-onion, sliced into thin strips

2 tablespoons olive oil, divided

4 heads romaine lettuce, cut into quarters lengthwise, and then cut crosswise into 1/2-inch strips

Caesar dressing (recipe to follow)

Kosher salt and fresh ground black pepper to taste

 

BLACKENED SPICE:

1 tablespoon smoky paprika, 1 teaspoon cayenne pepper, 2 tablespoons (EACH) onion and garlic powder, 1 tablespoon dried thyme, 2 tablespoons dried oregano, 1 tablespoon (EACH) kosher salt and black  freshly pepper.

Mix all ingredients together and store in an air-tight container.

 

DRESSING:

2 tablespoon lemon juice, 3 garlic cloves, minced, 4 tablespoons capers with 1 teaspoon caper brine, 4 tablespoon Dijon mustard, 2 teaspoon Worcestershire sauce, 2 tablespoons red wine vinegar, 1-1/2-cups mayonnaise, 1 tablespoon freshly ground black pepper, 3/8-cup olive oil

 

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cut tofu into 4 equal parts, and then cut into thirds, sprinkle blackening spice all over tofu.

2.   In a bowl toss bell peppers, onion, 2 tablespoon olive oil season with salt and pepper.

3.   Placed peppers and onions on a baking sheet and place in pre-heated oven.

4.   Bake for 40-45 minutes, or until blackened, place in paper bag.

5.   When cool remove skin, and cut into strips.

6.   In a skillet and reaming oil and over medium-high heat and when hot.

7.   Add  seasoned tofu steaks and cook on all sides, about 2 minutes each

8.   In a bowl toss the romaine lettuce with enough dressing to coat.

9.   Add bell peppers, onions and toss again.

10.                Portion the salad on 4 plates, cut tofu into tofu steaks and place on top of plate of salad

ENJOY DAN:                                   BON-APPETITE!!

 

FARRO SALAD WITH VEGETABLES ENJOY DAN:

FARRO SALAD WITH PEAS, TOMATOES, CUCUMBER AND FETA by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 tablespoons olive oil, divided

2 tablespoons lemon juice

2 tablespoon scallions, chopped

2 teaspoons fresh oregano, chopped

1 teaspoon red pepper flakes

2 cups farro

4 cup vegetable stock

2 shallots, finely chopped

1/4-cup Marasla  cooking wine

1 (8 Oz) package snap peas, cut in half on the bias

10 cherry tomatoes, halved

1 cucumber, peeled and thinly sliced

1/4-cup low fat cream cheese

1/4-cup feta cheese

1/4-cup low fat Greek yogurt

2 tablespoon water

2 slices multi-grain FLAT BREAD

1/4-teaspoon smoky paprika

 

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Heat 2 tablespoons olive oil in skillet over medium heat.

2.   Add shallots and sauté for 5 minutes.

3.   Add farro and cook, stirring to coat each grain, 1-2 minute.

4.   Pour in stock and bring to a boil.

5.   Reduce heat to simmer, cover and cook until farro are soft but still chewy in the center, about 12 minutes.

6.   Cool to room temperature, add Marsala and stir to combine.

7.   Add farro mixture to a bowl.

8.   Combine first 5 ingredients in separate bowl, whisk to combine.

9.   Add to farro mixture.

10.                Combine snap-peas, cherry tomatoes, cucumber, in with the farro mixture.

11.                Cut flat bread into wedges, coated with Pam and a  splash of paprika, arrange on a baking sheet and bake for 15 minutes.

12.                Combine 2 tablespoon water, yogurt, cream cheese, and feta, stirring with a whisk.

13.                Serve with farro salad and flat bread.

 

ENJOY DAN:                           BON-APPETITE!!

DRESSING FOR BROCCOLI ENJOY DAN:

                 DRESSINGS FOR BROCCOLI, by CHEF DAN:

Serves 4

 

(4 cup steamed broccoli florets, and start with 2 tablespoons olive oil)

 

ORANGE AND PINE NUT DRESSING:

1 tablespoon sesame seeds

1 teaspoon lemon rind

2 tablespoon orange juice

1 tablespoon honey

1/2-teaspoon freshly ground black pepper

1/4-teaspoons sea salt

1/4-teaspoon crushed red pepper

 

DIRECTIONS:

1.   In a mason jar with lid add olive oil to the dressing and shake.

2.   In a bowl add broccoli florets with 1/2-cup orange juice, chopped scallions and 2 tablespoons roasted pine nuts.

3.   Pour dressing over the broccoli mixture and stir to combine.

 

GARLIC AND RED PEPPER DRESSING:

1.   Olive oil

2.   3 garlic cloves, sliced

3.   1/4-teaspoon red pepper flakes

4.   2 teaspoons fresh thyme, chopped

 

DIRECTIONS:

1.   In a fry pan add oil over medium-high heat.

2.   Add garlic and r red pepper flakes and sauté for 1 minute.

3.   Toss over broccoli with 1/4-teaspoon kosher salt.

 

CHIMICHURRI:

1/2-cup fresh parsley

1/4-cup fresh cilantro

2 tablespoon olive oil

1-1/2-tablespoon red wine vinegar

2 garlic cloves, peeled

2 shallots, chopped

1/4-teaspoon EACH cumin, red pepper flakes, and kosher salt

 

DIRECTIONS:

1.   Puree all ingredients in a blender and pulse until blended.

2.   Toss over broccoli.

 

ENJOY DAN:                           BON-APPETITE!!

 

GRANOLA FOR THE SOUP KITCHEN ENJOY DAN:

GRANOLA WITH CHOCOLATE AND PEANUT BUTTER by CHEF DAN:

Serves 24

 

INGREDIENTS:

1/2-cup butter

1-1/2-cup peanut butter

1-1/2-cup honey

2 teaspoons vanilla

12 cup granola mix

2 cups semisweet chocolate chips

1 cup white chocolate chips

 

MIX-IN-IDEAS:

1/4-cup slivered almonds

 

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Melt to together, butter, peanut butter, add honey,

2.   Add vanilla.

3.   Pour over granola and toss to coat.

4.   Spread on pre-pared baking sheet.

5.   Bake in pre-heat oven for 10-15 minutes, stirring frequently.

6.   Let cool.

7.   While the granola is still warm transfer to bowl and add chocolate chips.

8.   Cool completely.

 

ENJOY DAN:                            BON-APPETITE!!