ASPARAGUS STIR-FRY WITH TOFU ENJOY DAN:

                    ASPARAGUS STIR FRY WITH TOFU by CHEF DAN:

Serves 2

INGREDIENTS:

8 (8 Oz) package firm tofu

2 tablespoons rice vinegar

1 tablespoon light soy sauce

1/2-tablespoon honey

1 thumb-size fresh ginger, minced

3 garlic cloves, minced

1 tablespoon Thai sweet chili sauce

3 green scallions, (white and green part) sliced on the bias

1/2-bunch asparagus, trimmed and cut on the bias in 1-1/2-inch pieces

1 red bell pepper, cut into thin strips

6 baby portabella mushrooms sliced

1/8-cup light soy sauce

2 tablespoon lime juice

2 tablespoons hoisin sauce

2-1/2-tablespoons water

1 tablespoon cornstarch

Big hand full dry roasted peanuts

A couple of big pinches of sea salt

DIRECTIONS:

1.   Place tofu between several sheets of paper towels in a strainer and top with heavy pan or big can.

2.   Let rest 30 minutes.

3.   Turn tofu block on its side and slice in half, making halve 1/2-inch thick.

4.   In a bowl mix vinegar, soy sauce, honey, ginger, garlic, chili sauce.

5.   Pour mixture into zip-lock bag, add tofu and refrigerate for 2-4 hours.

6.   Turning one half-way through.

7.   Remove tofu from marinate, save marinate.

8.   Mix reserved marinate in a bowl with 1/4-cup soy sauce, lime juice, hoisin sauce, water and cornstarch, set aside.

9.   Heat oil in a wok over medium-high heat, when sizzling.

10.      Add tofu and stir-fry for 5-7 minutes, remove and set aside.

11.      Add asparagus, scallions,  bell pepper, and mushrooms and stir-fry 5 minutes.

12.      Add tofu and stir-fry 2 more minutes.

13.      Stir in marinate mixture and bring to a boil, cook until slightly thickened.

14.      Top with dry roasted peanut.

15.      Serve with Jasmine rice.

ENJOY DAN:                         BON-APPETITE!!

ARTICHOKES WITH GARLIC BUTTER SAUCE ENJOY DAN:

      ARTICHOKES WITH GARLIC BUTTER SAUCE by CHEF DAN:

Serves 2-4

INGREDIENTS:

2 artichokes

1 tablespoon olive oil

1 cup white wine

2 bulbs garlic

1 Meyer lemon cut into wedges

2 tablespoons of Meyer lemon juice
1 cup vegetable broth

1 tablespoon dried basil

2 teaspoons dried oregano

2 teaspoons dried dill

3 tablespoons butter

A splash of salt

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place the garlic blub on a piece of foil and drizzle oil over the top (cut side), wrap in the foil.

2.   Place in the oven and bake for 45 minutes, or until garlic is soft and rotated, let rest for 15 minutes,

3.   Separate cloves; squeeze cloves to extract garlic pulp, discard skins.

4.   Trim stems of artichokes so they stand upright in a pot with 3-inches of boiling water.

5.   Add Meyer lemon wedges.

6.   Cover and steam 30-40 minutes or until tender, drain.

7.   Combine half the garlic pulp and wine in a sauce-pan, bring to a boil.

8.   Cook 2 minutes, add broth and cook until reduced by 1/2- about 8 minutes.

9.   Remove from heat; stir in butter, lemon juice,  basil, oregano, dill and a splash of salt.

10.                Pour mixture into a blender, add remaining half of the garlic pulp and blend until smooth.

11.                Serve dip with warm artichokes.

ENJOY DAN:                                BON-APPETITE!!

INDIAN FISH CURRY ENJOY DAN:

PRABHJOT SIDHU FAMOUS BENGALI FISH CURRY RECIPE by CHEF DAN:

Serves 6

INGREDIENTS:

SPICE MIX:

2 teaspoons coriander seeds

1 teaspoon EACH cumin seeds, (jeera), kolonji seeds ( nigella), fennel seeds (badi saunf) mustard seeds, and fenugreek seeds

2 dried hot red chilies

2 teaspoons cayenne

2 whole cloves

2 green cardamom pods

1 (1-inch) cinnamon sticks

Sea salt freshly ground black pepper to taste

FISH:

2-1/2-pounds fish fillets, mahi mahi, cod, or halibut

1 teaspoon ground turmeric

1/2-teaspoon sea salt.

2 tablespoons grape-seed oil, DIVIDED

SAUCE:

Red onion, finely chopped

1 thumb-size fresh ginger, grated

2 garlic cloves, minced

1 bay leaf

1/4-cup water

1 teaspoon salt

1 teaspoon white sugar

1-cup yogurt

DIRECTIONS:

1.   Heat a dry frying pan over medium-low heat.

2.   Add seeds chilies, cloves cardamom pods and roast until they start to pop.

3.   Let cool and place in coffee grind and pulse until smooth.

4.   Combine fish with turmeric and salt and toss well.

5.   In skillet add 1 tablespoon, oil over medium-high heat, when sizzling.

6.   Add half the fish; cook for about 5 minutes, repeat until all the fish is cooked.

7.   Remove and tent with aluminum foil.

8.   In the same skillet add remain oil over medium-high heat, when sizzling.

9.   Add onion and sauté for 5 minutes; add ginger, garlic and bay leaf, cinnamon stick and sauté 2 minutes.

10.                Add ground spices, and cook 2 minutes more.

11.                Stir in water, 1 teaspoon salt and sugar.

12.                Remove pan from the heat and gradually stir in the yogurt.

13.                Cook over low heat for 5 minutes, stirring constantly.

14.                Return fish and accumulated juice to the pan.

15.                Cook on low-heat for 5 more minutes, remove bay leaf and cinnamon stick.

ENJOY DAN:                          BON-APPETITE!!

SWEET POTATO WITH BEANS AND ZETA ENJOY DAN:

SWEET POTATO SOUP WITH BEANS AND PASTA FOR THE SOUP KITCHEN

                                                                                                      By CHEF DAN:

Serves 30-40

INGREDIENTS:

2 tablespoon olive oil

22 cup vegetable broth

12 sweet potatoes, peeled and diced

6 large potatoes, peeled and diced

6 cups navy beans

6 cups zeta pasta

8 red onions, diced

9 carrots, diced

5 bay leaves

2 fennel bulbs cut each fennel bulb longwise into 6 pieces.

1 tablespoon EACH, rosemary, tarragon, and nutmeg

5 tablespoon cumin

4 tablespoon fresh sage

5 dashes cayenne

Salt and pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a stock-pot add beans and cover with water, overnight.

2.    The nest day drain and add the beans to another stock-pot filled with 15 cups of vegetable broth.

3.   Bring to a boil and then simmer for 1-1/2-to 2 hours.

4.   In a preheated oven place a prepared baking sheet in the oven for 20 minutes.

5.   Add the sweet potatoes, potatoes, fennel bulb pieces, onions, and carrots, splash cumin powder, oil and season with salt and pepper.

6.   Roast for 35-40 minutes.

7.   Remove and let cool.

8.   When beans are cooked add bay leaves, rosemary, tarragon, nutmeg, sage and cayenne.

9.   Add pasta, and more stock, bring to a boil.

10.                Reduce heat and simmer for 45 minutes.

11.                Remove bay leaves and season with salt and pepper.

ENJOY DAN:                          BON-APPETITE!!

ALABACORE TUNA WITH A SAUCE ENJOY DAN:

GRILLED ALBACORE TUNA WITH ORANGE MARMALADE by CHEF DAN:

Serves 2

INGREDIENTS:

2 (8 Oz) fresh tuna, rinsed and patted dry with paper towels

3/4-low-fat plain yogurt

1/4-orange juice

2 teaspoons orange marmalade

1-1/2- tablespoons lime juice lime juice, divided

1 teaspoon fresh ginger, minced

1 teaspoon curry powder

1 tablespoon olive oil

1 tablespoon sesame seeds

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:  (PE-HEAT OVEN TO 475 DEGREES)

1.   Blend together yogurt, orange juice, marmalade, 1 teaspoon lime juice, ginger and curry powder.

2.   Refrigerator for 20-30 minutes.

3.   Combine oil and remaining lime juice and a splash of salt.

4.   Baste tuna with oil mixture, and press sesame seed into the tuna.

5.   Place on greased grates and grill 5-7 minutes.

6.   Turning once.

7.   Season to your liking.

8.   Serve with yogurt mixture

ENJOY DAN:                     BON-APPETITE!!

QUINOA ASPARAGUS AND LORIE'S PESTO ENJOY DAN:

QUINOA AND ASPARAGUS WITH LORIE'S PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 Cup quinoa

 2 cups vegetarian broth

1 cup Lorie’s pesto (recipe to follow)

1-1/2-cup cherry tomatoes

2 cups Asparagus, trimmed and cut on the bias in 1/2-inch pieces

1/4-teaspoon EACH dried basil and marjoram

1/8-teaspoon freshly ground black pepper

Sea salt to taste

1/2-cup parmesan cheese

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

1.   Bring vegetable broth to a boil, add quinoa and when boiling again.

2.   Reduce heat and simmer for 15 minutes.

3.   Fluff and set aside.

4.   Place the asparagus and cherry tomatoes on prepared baking sheet.

5.   Drizzle with a little oil and a pinch of salt.

6.   In a preheated oven roast for 15-20 minutes.

7.   Remove from oven and toss with the quinoa.

8.   Sprinkle the top with cheese and bake 20 minutes more or until the cheese is melted.

LORIE’S PESTO:

1/2-cup pine nuts

4 cup packed fresh basil

1/2-teaspoon salt

2/3-cup olive oil

8 garlic cloves

1/2-cup Parmesan cheese

DIRECTIONS:

1.   In a blender pulse the first 3 ingredients together.

2.   While pulsing ads, oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:           BON-APPETITE!!

TOFU SWISS CHARD STIR FRY ENJOY DAN:

                    TOFU SWISS CHARD STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil, divided

1 (8 Oz) package of firm tofu

2 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 onion, thinly sliced

1 tablespoon hoisin sauce

6 baby portabella mushroom, halved

1/4-cup vegetable broth

1 bell pepper, thinly sliced

1 large bunch Swiss chard, washed, stems diced and leaves shredded

1 pinch of red pepper flakes

1 tablespoon sesame seeds

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Drain the water from tofu and wrap in paper towels and place in a strainer with heavy weight on top.

2.   Let set 20-30 minutes.

3.   Cut into 1-inch cubes.

4.   In a wok heat 1 tablespoon olive oil over high-heat when sizzling.

5.   Add tofu and soy sauce and cook until golden brown and crispy.

6.   Set aside.

7.   Heat remaining oil in a wok over high heat, when sizzling.

8.   Add onion and sauté for 4 minutes.

9.   Add bell pepper, broth, mushrooms, balsamic vinegar, and hoisin sauce and sauté for 3-4 more minutes.

10.                Reduce heat add chard stem and leaves, red pepper flakes and sesame seeds tossing to combine.

11.                Return tofu to wok, cover and simmer for 4-5 minutes,

12.                Season with salt and pepper.

ENJOY DAN:                                 BON-APPETITE!!