HEALTHY SPINACH TOMATO AND FETA OMELET EGG BEATERS ENJOY DAN:

HEALTHY SPINACH TOMATO AND FETA OMELET WITH EGG BEATERS

                                                                                                  By CHEF DAN:

Serves 1

INGREDIENTS:

Pam spray

3/4-cup egg beaters 100% egg whites

Sea salt and Seasoned Peeper Medley to taste

1/4-cup spinach leaves, chopped

1/4- cup tomatoes, chopped

2 tablespoons crumbled feta cheese

Frank’s Red Pepper Hot Sauce

1 tablespoon snipped fresh chives

DIRECTIONS:

1.   In a skillet sprayed with Pam heat over medium heat until sizzling.

2.   Add egg beaters and season with salt & pepper.

3.   Cook about 2 minutes, or until eggs began to set.

4.   Gently lift edges and tilt skillet to allow uncooked egg beaters to run underneath 2-3 minutes, or until set

5.   Top half the omelet with spinach, tomatoes and feta cheese.

6.   Fold remaining half of omelet over filling;

7.   Top with Frank’s Hot Sauce and fresh chives.

ENJOY DAN:                                                PLANT SEEDS & SING SONGS!!

VEGETARIAN BIBIMBAP WITH BRITT'S BLACK MARKET KIMCHI ENJOY DAN:

VEGETARIAN BIBIMBAP WITH BRITT’S BLACK MARKET KIMCHI by CHEF DAN:

Serves 4

FOR THE CRISPY TOFU:

1 cup forbidden rice, (cooked to package directions)

2 tablespoons soy sauce

1 tablespoon honey

2 tablespoons toasted sesame oil

FOR THE SAUCE:

2 tablespoon Britt’s Black Market Kimchi

2 garlic cloves, minced

2 tablespoons EACH toasted sesame,

1 tablespoons EACH soy sauce, honey, and toasted sesame oil

FOR THE BIBIMBAPS:

1 tablespoon toasted sesame oil

3 garlic cloves, minced

6 baby portabella mushrooms, stemmed and slice into strips

3 carrots, sliced into matchsticks

1-zucchini, sliced lengthwise in thin strips

1-cup fresh spinach, torn into bit-size pieces

1 (14 Oz) fresh tofu, drained and pressed in a strainer, with heavy can on top for 20 minutes, then cubed

1-heaping cup fresh bean sprouts

2 scallions, bias cut into 1/2-inch lengths

1 tablespoon black sesame seeds

CRISPY TOFU:

1.   In a bowl, stir together all crispy ingredients add tofu and marinate 20 minutes.

2.   In a skillet over medium-high heat; when sizzling add tofu marinate stir- fry until golden brown, set aside.

3.    

BIBIMBAPS:

1.   Whisk all sauce ingredients in a bowl.

2.   In a skillet add 1 teaspoon sesame oil and when sizzling.

3.   Add 1teaspoon sesame oil add 1  garlic clove and mushrooms, stir-fry 3 minutes, set aside.

4.   Add 1 teaspoons sesame oil, add 1 garlic clove, carrots and stir-fry 2 minutes, set aside.

5.   Add 1 teaspoons sesame oil, add 1 garlic clove, zucchini and stir-fry 2 minutes, set aside.

6.    Divide rice into 4 bowls, top with spinach, followed by mushrooms, carrots, zucchini, tofu, bean sprouts, scallions and sesame seeds.

7.   Serve with bibimbap sauce.

ENJOY Dan:                                                                              BON

GREEN BEANS WITH TOFU AND HOISIN SAUCE ENJOY DAN:

      GREEN BEANS WITH TOFU AND HOISIN SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 (14 Oz) package firm tofu

3 tablespoons hoisin sauce

1 tablespoon EACH mirin, soy sauce

1 thumb-size fresh ginger grated

3 teaspoon red chili paste

2 tablespoons EACH vegetable oil and brown sugar

3 garlic cloves, minced

8 ouches fresh green beans, trimmed and halved lengthwise

Hot cooked rice noodles

DIRECTIONS:

1.   Drain the tofu; place the block in a strainer under 3-4 paper towels.

2.   Cover tofu block with 3-4 more paper towels.

3.   Weigh down with a plate and a heavy can on top to remove excess water.

4.   Allow to sit 15-20 minutes then cut into 1-inch cubes.

5.   Stir together 3 tablespoons water hoisin sauce, mirin, ginger chili paste and brown sugar.

6.   In a skillet heat 1 tablespoon of oil over medium-high heat when sizzling.

7.   Add tofu cook, without stirring, until tofu begins to brown, 4-5 minutes.

8.   Turn tofu and stirring occasionally for another 4-5 minutes until golden.

9.   Transfer to a plate.

10.                Add remaining oil do the skillet, add garlic, beans, and sauté for 4 minutes.

11.                Return tofu to the skillet, add hoisin mixture, and bring to a boil, stirring to coat.

12.                Serve with rice noodles.

ENJOY DAN:                                                      PLANT SEEDS & SING SONGS!!                            

PARMESAN PASTA WITH COCONUT MILK ENJOY DAN:

              PARMESAN PASTA WITH COCONUT MILK by CHEF DAN:

Makes 8 cups

INGREDIENTS:

12-ounces orzo pasta

4 tablespoons butter, divided

2 cups broccoli florets

1 cup coconut milk

12 snap peas cut on the bias in 1/2-inch lengths

1 cup shredded Parmesan cheese

2 pounds cooked chicken tenders

6 slices cooked Canadian bacon

Sea salt & Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Cook pasta according to package directions, drain a set aside:

2.   Melt 2 tablespoons butter in a skillet over medium-heat when sizzling.

3.   Add broccoli and snap peas and sauté for about 4 minutes.

4.   In a 1 quart saucepan over medium-low heat.

5.    Add butter and coconut milk, stirring occasionally until butter is melted.

6.   Stir in Parmesan cheese and cook for 5-6 minutes until cheese is melted and smooth, remove from heat.

7.   Pour Parmesan cheese over pasta.

8.   Add broccoli, snap peas, cooked chicken, cooked bacon, season with S. &.P.

9.   Sprinkle with additional Parmesan cheese.

ENJOY DAN:                                         BON-APPETITE!!

STUFFED LEG OF LAMB WITH APRICOTS AND PINE NUTS ENJOY DAN:

STUFFED LEG OF LAMB WITH APRICOTS AND PINE NUTS by CHEF DAN:

Serves 6-8

INGREDIENTS:

1-(3-5 pound) boneless leg of lamb

Sea salt and Seasoned Pepper Medley to taste

2 tablespoons sesame oil

1/3-cup dried apricots

3 garlic cloves, minced

1 (10 Oz) bag fresh spinach leaves

1/8-cup mint leaves

1 tablespoon chopped fresh rosemary

1 tablespoon EACH Dijon mustard and toasted pine nuts

1 teaspoon EACH sesame seeds, fennel seeds

Kitchen twine

1 cup chicken stock

1/3-cup dry white wine or dry vermouth

DIRECTIONS: (preheat oven to 350 F)

1.   In a bowl, covered the apricots with 1/4-cup boiling water; let soak for 5 minutes; then drain and set aside.

2.   Open up the roast to a cutting board, pressing the boned side up.

3.   Cut away any excess fatty areas; using a knife, cut 1/2-inch deep slits in the meat about 2-inches apart to help lay flat.

4.   Cover the meat with plastic wrap and pound the meat with a mallet, until the roast is 3/4-inch thick.

5.   In a blender, pulse the spinach, garlic, rosemary, mustard and toasted pine nuts, adding in the soaked apricots.

6.    With motor running add oil in a steady steam until a thick paste.

7.   Season meat with salt & pepper; spread blended paste over the meat.

8.   Cover with sesame seeds and fennel seeds.

9.   Roll the roast up into a tight cylinder, and tie the roast together kitchen twine at 2-inch intervals.

10.                Wrap with plastic and refrigerate at least 8 hours or overnight.

11.                Remove from frig: remove plastic wrap and let sit 1 hour at room temperature.

12.                In a preheated oven: place lamb in a roasting pan and roast for 50 minutes to 1-1/4-hour or until internal temperature is 125 F-130 F.

13.                Remove to a cutting boards: add chicken broth and wine to pan.

14.                Simmer with pan drippings for about 4-5 minutes.

15.                Cut the lamb into 1/4-inch thick slices, snipping away the twine.

16.                Strain the jus and season with S. &. P. and serve with jus.

ENJOY DAN:                                            BON-APPETITE!!

GRILLED SKIRT STEAK WITH COFFEE AND COLA ENJOY DAN:

GRILLED SKIRT STEAK WITH COFFEE AND COLA by CHEF DAN:

Serves 4

INGREDIENTS:

1 whole flank steak about 1-1/4-pounds

Sea salt and Seasoned Pepper Medley to taste

1/8 teaspoon Chipotle Chili Powder

MARINATE:

1 (12 Oz) bottle cola

1/2-cup strong, freshly brewed coffee

3 garlic cloves, minced

2 tablespoons ketchup

1/4-cup EACH soy sauce and rice vinegar

1/4-teaspoons Franks Hot Sauce

1 tablespoon fresh rosemary, minced

DIRECTIONS:

1.   Place the marinate ingredients in a large zip-look bag.

2.   Cut the meat in 6-inch slices diagonally across the grain.

3.   Put the flank steak in the bag and refrigerate overnight

4.   Pre-heat the outdoor grill to medium-heat.

5.   Remove steak and pat dry with paper towels, reserve the marinate.

6.   Season the meat with salt, pepper, and chipotle chili powder.

7.   Pour the marinate into a sauce pan and simmer over medium-heat for about 10 minutes.

8.   Grill the meat on a pre-heated grill until steak pieces are still pink on the inside and meat has good grill marks about 3 minutes on each side.

9.   An instant thermometer inserted should read 125-F to 130-F.

10.                                      Remove to a platter and let rest 5 minutes before slicing.

11.                                      Slice thinly across the grain the grain to serve.

12.                                      Drizzle with reduced coffee-cola marinate.

ENJOY DAN:                                                    BON-APPETITE!!

IRISH WHISKEY ROASTED SALMON ENJOY DAN:

                 IRISH WHISKEY ROASTED SALMON by CHEF DAN:

Serves 4

INGREDIENTS:
3/4-pound wild-caught salmon fillet

3 tablespoons lemon juice

1 teaspoon lemon zest

1/3-cup Jameson Scotch whiskey

2 teaspoon fresh thyme

2 tablespoon olive oil

Sea salt and Seasoned Pepper Medley to taste

3 tablespoon honey

1 tablespoon butter

1 tablespoon fresh snipped chives

DIRECTIONS: (preheat the oven to 450 F)

1.    Mix together lemon juice and next 4 ingredients.

2.   Add salmon and marinate for 4-6 hours in the refrigerate.

3.   Remove the salmon from the marinade and place on a foil lined sheet pan.

4.   Sprinkle with sea salt and seasoned pepper.

5.   Place marinate in a sauce pan and bring to a simmer.

6.   Simmer for 4-5 minutes or until reduced by half.

7.   Add butter, honey and swirl pan until  butter and honey are melted,

8.   Then add 1 teaspoon fresh thyme.

9.   Roast salmon 10-12 minutes, basting with sauce half way through.

10.                Transfer salmon to serving plates and drizzling with sauce.

11.                Top with fresh chives.

ENJOY DAN:                                          BON-APPETITE!!