SPROUTED RICE AND QUINOA BLEND ENJOY DAN:

CINNAMON SCENTED SPROUTED RICE AND QUINOA BLEND

                                                                                  By CHEF DAN:

Serves 4

INGREDIENTS:

1 cup sprouted rice and quinoa blend

2 cups water

2 cinnamon sticks

1/4-teaspoon kosher salt

1/4-cup chopped walnuts

DIRECTIONS:

1.  Wash sprouted rice quinoa bend in a fine- mesh sieve.

2.  In a Dutch oven combine all ingredients and bring to a boil.

3.  Reduce heat and simmer for 30-35 minutes.

4.  Remove Dutch oven from the heat, covered for 5 minutes.

5.  Remove cinnamon and fluff rice with a fork.

6.  Serve in bowls and top with walnuts.

7.  Can mix with water, milk, soy milk, maple syrup or honey and kosher salt if desired.

ENJOY DAN:        (BON-APPETITE!!)

CHICKEN GLAZED WITH ORANGE MARMALADE ENJOY DAN:

          ORANGE MARMALADE GLAZED CHICKEN by  CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

4 boneless, skinless chicken breast halves

1 egg, beaten

1/2-cup Panko (Japanese bread crumbs)

1/4-cup white wine

1-cup orange marmalade glaze (recipe to follow)

2- Teaspoons lemon juice

1/2-teaspoon Worcestershire sauce

1/2-teaspoon garlic powder

DIRECTIONS:

1.   Pound chicken breast to a thickness of 1/4-inch thickness.

2.   Dip chicken into the egg, then into the panko.

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

4.   Add chicken cook until golden brown, 1-2 minutes per side.

5.   Remove from skillet and keep warm.

6.   Add wine, bring to a boil, to deglaze the skillet

7.   Blend in the orange marmalade glaze.

8.   Reduce heat to low and mix in reaming ingredients.

9.   Return chicken to skillet.

10.                Cover and simmer for 10 minutes.

11.                Baste the chicken with the glaze and continue cooking for 5 more minutes.

12.                Checking frequently to avoid burning glaze.

13.                Serve with Jasmine rice or sprouted rice with quinoa

ORANGE MARMALADE GLAZE RECIPE:   (makes 4 cups)

1 cup orange juice

6 cups sugar

2 cups apple cider vinegar

1 cup soy sauce

1 (7 Oz) can chipotle peppers in adobo sauce, pureed in a blender

DIRECTIONS:

1.   Add the orange juice in Dutch over cover high-heat and boil until reduced to 1/4-cup.

2.   Reduce heat to medium-high,

3.   Add remaining ingredients, boil stirring often until sugar has dissolved...

4.   Cook until mixture has reduced to 4 cups, 20-30 minutes.

ENJOY DAN:      BON-APPETITE!!

CHICKEN WITH MARELADE D' ORANGES AND QUINOA ENJOY DAN:

SPICY CHICKEN WITH MARMELADE D ORANGES AND QUINOA by CHEF DAN:

Serves 4

INGREDIENTS:

2 cups water or chicken broth

1 cup quinoa

1/4-teaspoon turmeric

1 garlic clove, minced

1/2-teaspoon salt

1 cup orange juice

1 tablespoon cumin

2 teaspoon chipotle pepper in adobo sauce, minced

4 boneless, skinless, chicken breasts

1 cup orange marmalade

3 tablespoons white balsamic vinegar

2 teaspoon chipotle pepper sauce, minced

1/2-teaspoon cumin

Kosher salt and freshly ground black pepper to taste.

4 scallions cut on the bias in 1/4-inch pieces

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Bring water to a boil; add quinoa, turmeric, garlic, and salt.

2.   Reduce heat and simmer for 15 minutes, fluff and set aside.

3.   Place in zip-lock bag orange juice, cumin, chipotle pepper, sauce, and a splash of salt.

4.   Add chicken, toss to coat, chill for 2 hours or overnight.

5.   In a skillet combine orange marmalade, balsamic vinegar, chipotle pepper sauce, cumin and a splash or salt, cook for 5-7 minutes.

6.   Remove chicken from marinate, discarding marinate.

7.   In oven proof dish, add chicken and pour orange marmalade mixture over the chicken.

8.   In the pre-heat oven add baking dish and bake 50 minutes or so.

9.   To serve arrange quinoa on a platter and top with baked chicken breast and sauce.

10.                Garnish with scallions.

ENJOY DAN:        BON-APPETITE!!

ROASTED EGGPLANT AND FRESH TOMATO SALAD ENJOY DAN:

ROASTED EGGPLANT WITH FRESH TOMATO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons olive oil plus more for baking sheet

2 eggplants steamed but unpeeled

Kosher s alt

3 cups cherry tomatoes

1/2-red onion, chopped

2 garlic cloves, minced

1/4-sherry vinegar

1 tablespoon cumin

1/4-teaspoon cayenne

1 tablespoon smoked paprika

6 basil leaves, shredded

1/3-cup Mozzarella cheese, shredded

1/4-cup toasted pine nuts

DIRECTIONS:    (PRE-HEAT OVEN TO 450 DEGREES)

1.   Cut each eggplant into 1-inch squares and place on a prepared baking sheet.

2.   Drizzle oil, and then toss to coat all the eggplants well.

3.   Spread evenly on the sheet and season with salt and pepper.

4.   Roast stirring every 5 minutes, until golden brown, about 15 minutes.

5.   Remove and cool 10 minutes.

6.   Transfer to a serving bowl and add cherry tomatoes, onions, and garlic

7.   Whisk sherry vinegar, cumin, cayenne and paprika in a serving bowl.

8.   Pour mixture over eggplant.

9.   Add basil to bowl with eggplant.

10.                Top with Mozzarella cheese, and toasted pine nuts.

ENJOY DAN:                                 BON-APPETITE!!

CHIPOTLE CHICKEN WINGS WITH CHIPOTLE SOUR CREAM ENJOY DAN:

CHIPOTLE CHICKEN WINGS FOR RANDY’S TREE FARM CREW WITH CHIPOTLE SOUR CREAM                                                                               by CHEF DAN:

Makes 36 chicken wings   (November 29^th)

INGREDIENTS:

36 chicken wings

2 tablespoon olive oil

2 tablespoons garlic powder

1/4- chili powder

2 tablespoon cumin

1/4-cup lemon juice

1/2-cup creamy peanut butter

1 (7 Oz) can chipotle chilies in adobo sauce

2 tablespoon brown sugar

Serve with chipotle sour cream

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Remove the tips from the wings.

2.   Separate the wing at the joints.

3.   Place wings in 2 gallon zip-lock bags.

4.   Remove the peppers from the adobo and chop fine.

5.   Mix chopped peppers with the adobo and all other ingredients.

6.   Pour over wings, stir until well coated.

7.   Refrigerate overnight.

8.   Place wings on a foil lined cookie sheet.

9.   Bake 35-45 minutes.

CHIPOTLE SOUR CREAM:

1.   I-(16 Oz) container of sour cream

2.   1-cup mascarpone

3.   1-(7 Oz) can chipotle Chile in adobo sauce

4.   1 tablespoon cumin

5.   1 tablespoon lime juice

6.   Pinch of salt.

7.    

DIRECTIONS:

1.   In a blender add chipotle peppers and blend until smooth.

2.   Add to a bowl with all other ingredients, stir to combine

3.   Serve with tortilla chips.

ENJOY DAN:                              BON-APPETITE!!

AVOCADO VEGGIE SANDWICH WITH GREAT STUFFING ENJOY DAN

                    AVOCADO VEGGIE SANDWICH by CHEF DAN:

Serves 4

INGREDIENTS:

1/3- plain non-fat yogurt

1 tablespoon lemon juice

1 teaspoon EACH curry powder, smoked paprika, Herbs de Provence, and black pepper

2 avocados, halved, seeded, scooped out of the peel, medium diced

6 ounces firm tofu, diced

1/3-cup red bell pepper, stemmed, seeded, finely diced

1/4-cup red onion, finely diced

4 radishes, sliced

1 cucumber, finely diced

6 baby portabellas mushrooms, finely diced

4 tablespoon marinated artichokes hearts

2 tablespoons sundried tomatoes

Handful alfalfa sprouts

4 whole wheat sandwiches thins, split open but left attached or pita rounds.

DIRECTIONS:

1.   In a bowl stir together the first 6 ingredients.

2.   Fold in avocado, tofu, bell pepper, onion, radishes, mushrooms, artichoke hearts and sundried tomatoes.

3.   Spread avocado mixture on both sides of sandwich thins.

4.   Garnish with alfalfa sprouts.

5.    Fold flatbread over.

ENJOY Dan:      BON-APPETITE!!

BAKED AVOCADO STUFFED WITH CHEESE AND BLOOMS MELANGE WINE

BAKED AVOCADO WITH CHEESE AND BLOOMS MELANGE GLAZE

                                                                                         By CHEF DAN:

Serves 4

INGREDIENTS:

4 avocados, cut in half lengthwise, seeded

2 cups cheese filling (recipe follows)

Red wine glaze (recipe follows)

CHEESE FILLING: (yield 2 cups)

1/2-cup ricotta cheese

1/2-cup mascarpone

1/4-cup feta cheese

1/4-cup gruyere cheese

1/4-cup grated Parmesan cheese

3 tablespoons roasted red bell pepper

2 tablespoons roasted garlic, minced

3 tablespoons Pastrami

2 tablespoon lemon juice

Kosher salt and freshly ground black pepper

RED WINE GLAZE:  (yields 1-1/2-cups)

3 cups Bloom’s Mélange red wine

1/4-cup honey

CHEESE FILLING:

Mix all ingredients together in a bowl and season with salt and pepper.

Refrigerate until needed

 BLOOMS MELANGE GLAZE:

Combine Mélange with honey in a saucepan and bring to a boil.

Reduce heat and simmer until mixture thickens and reduced to 1/2-cup.

DIRECTIONS:      (PRE-HEAT OVEN TO 400 DEGREES)

1.   Score each avocado each avocado by making 4 cuts lengthwise through each avocado half without breaking the skin.

2.   Make 4 additional cut crosswise on each avocado half.

3.   Place on a pre-pared baking sheet.

4.   Stuff each center with 1/4-cup cheese filling.

5.   Bake for 10-12 minutes until cheese is melted.

6.   Place 2 halves on each plate and drizzle each with BLOOMS Mélange glaze.

7.   ENJOY DAN:            BON-APPETITE!!