BACON BREAKFAST PIE WITH MAPLE SYRUP ENJOY DAN:

BACON BREAKFAST PIE WITH MAPLE SYRUP by CHEF DAN:

Serves 4

INGREDIENTS:

10 pieces turkey bacon plus 1/2-cup chopped

2 cups kale

6 cremini mushrooms, sliced

1 bell pepper

3 scallions, bias-sliced into ½-inch lengths

1 spring thyme

4 eggs

1 tablespoon maple syrup

Sea salt and freshly ground black pepper to taste

Coconut oil for greasing the pan.

DIRECTIONS: (preheat oven to 350 f)

1.   In a skillet, 1/2-cup bacon, and next 4 ingredients.

2.   Saute for about 15 minutes.

3.   Beat eggs and season with salt and pepper to taste.

4.   Spread vegetables mixture in 9-inch pan greased with coconut oil.

5.   Then add eggs to fill in the cracks.

6.   Form bacon lattice over the top.

7.   Lay 4 slices of bacon horizontally,

8.   Then weave in the other 6 pieces in an udder-over pattern.

9.   Alternating with over or under with each piece.

10.                Brush bacon pieces with maple syrup.

11.                Place pan on baking sheet to catch any bacon drippings.

12.                Bake for 30 -40 minutes, or until eff is solid and bacon crisp.

ENJOY DAN:                             SING SONG AND PLANT SEEDS!!

LAMB SHANKS IN THE CROCK POT ENJOY DAN:

LAMB SHANKS IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

2 lamb shanks sea salt and fresh ground black pepper taste

1 onion, sliced and separated into rings

1 teaspoon Worcestershire sauce

1 teaspoon olive oil

6 whole, peeled garlic cloves

7 crimini mushrooms, halved

1 cup hearty red wine

1/2-beef broth

1 teaspoon instant coffee

1 (14 Oz) can diced tomatoes

1 teaspoon EACH dried oregano, dried thyme, turmeric, and allspice

1 bay leaf

DIRECTIONS:

1.   Spread sliced onion rings om the bottom of crock pot.

2.   Rub shanks with Worcestershire sauce, then sprinkle with salt and pepper.

3.   Heat a skillet over medium-high heat and when sizzling.

4.   Add oil and brown the lamb shanks.

5.   Place browned lamb shank, along with bits from the skillet.

6.   Add to the crockpot on top on the onions.

7.   Top with garlic cloves and mushrooms.

8.   In a bowl, mix together red wine and next 8 ingredients.

9.   Pour mixture over the vegetables and lamb shanks.

ENJOY DAN:                                      HALLELUJAH!!

CHERRY TOMATOES AND CAULIFLOWER CAKE ENJOY DAN:

       CHERRY TOMATOES AND CAULIFLOWER CAKE by CHEF DAN:

Serves 4

INGREDIENTS:

1 small cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon butter

1 garlic clove, minced

4 eggs

1/2-cup all-purpose flour

3/4-teaspoon baking powder and smoked paprika

1/2-teaspoon EACH cumin, tandoori masala

Pinch red pepper flakes

Sea salt and freshly ground black pepper to taste

1/3-cup fresh grated Parmesan cheese

10 cherry tomatoes, sliced

DIRECTIONS: (preheat the oven to 400 F)

1.   Steam the cauliflower for about 10 minutes.

2.   Set aside.

3.   In a skillet add oil and butter over medium-heat and when sizzling.

4.   Add garlic and sauté for 1 minutes, place garlic in a bowl.

5.   To the bowl add eggs and basil, whisking well.

6.   Add flour and next 8 ingredients, whisking until smooth.

7.   Gently stir in the cauliflower and tomatoes.

8.   Spray a 9-1/2- spring form pan with Pam.

9.   Pour mixture into pan, spreading evenly.

10.                Place in the oven on the middle rack and bake 40-45 minutes.

11.                Bake until golden brown and set.

12.                Place a knife into the cake center and it should come out clean.

13.                Remove from oven and let rest 15-20 minutes.

14.                Slice into wedges.

ENJOY DAN:                               SING SONGS AND PLANT SEEDS!!

ZUCCHINI PAS THAI NOODLES ZOODLES ENJOY DAN:

                      ZUCCHINI PAD THAI NOODLES ZOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

3 zucchini

2 carrots

1/4-cup vegetable stock

2 tablespoons EACH tamarind paste, soy sauce, oyster sauce and mirin

1 tablespoon EACH Worcestershire sauce, lime juice and blue Algarve

2 tablespoons sesame oil

1 tablespoon red chili paste.

2 cloves garlic, minced

2 boneless, skinless chicken breast, cut into bite size pieces

1/2-pound shrimp, peeled and deveined

2 eggs, beaten

3 cups beam sprouts, divvied

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

1/3-cup dry roasted peanuts

DIRECTIONS:

1.   Make zucchini and carrots using a spiralizer.

2.   Whisk vegetables stock and next 7 ingredients together in a bowl to make a smooth sauce.

3.   Heat sesame oil in a wok over high-heat and when sizzling.

4.   Add red chili paste and sauté for 30 seconds until fragrant.

5.   Add garlic and stir-fry for 30 more seconds.

6.   Add chicken and shrimp and stir-fry until chicken is no longer pink about 5-7 minutes.

7.   Push chicken and shrimp to the side of the wok to make a space in the center.

8.   Pour eggs and scramble until firm, 2-3 minutes.

9.   Add zucchini and carrot zoodles and sauce; stir-fry for 3-4 minutes.

10.                Add 2 cups bean sprouts and scallions, and stir-fry about 2 minutes.

11.                Remove wok from the heat and stir in dry roasted peanuts.

12.                Serve with remaining sprouts and fresh basil.

ENJOY DAN:                                       YIPPEKAYAYKAKO!!

CRANBERRIES AND PIE CHERRIES SAUCE ENJOY DAN:

CRANBERRIES AND PIE CHERRIES SAUCE by CHEF DAN:

16 servings

INGREDIENTS:
16 ounces fresh cranberries

16 ounces fresh tart cherries

1 cup orange juice

1/4-cup EACH honey and pure maple syrup

1-teaspoon fresh ginger

1/2-teaspoon Orange zest

2 tablespoon orange marmalade

Pinch of cinnamon

DIRECTIONS:

1.           Mince the ginger and zest.

2.           Boil the orange juice, ginger and zest over high-heat.

3.           Once the liquid is boiling, add the cranberries and tart cherries.

4.           Reduce to medium-heat and cook uncovered for about 10 minutes.

5.           Or until the berries and cherries have burst.

6.           Remove from heat and add honey, syrup, marmalade and cinnamon.

7.           Stir and set aside to cool.

8.           Once the cranberries mixture reach room temperature.

9.           Cover and refrigerate.

10.        Can be done several days in advance.

ENJOY DAN:                                  SING SONGS AND PLANT CRANBERRIES!!

BAKED GARLIC PARMESAN POTATOES IN THE CROCK POT ENJOY DAN:

BAKED GARLIC PARMESAN POTATOES IN THE CROCK POT by CHEF DAN:

Serves 4

INGREDIENTS:

2 pounds new potatoes, halved

4 garlic cloves

2-tablespoon olive oil

1/2-teaspoon EACH oregano, dried basil, dried thyme, and smoked paprika

 2 tablespoon fresh Parmesan cheese

1 bunch fresh parsley leaves, chopped

Season with sea alt salt freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Combine potatoes and next 7 ingredients.in The crock pot and place the lid on.

2.   Cook on low for 4-5 hours.

3.   Serves with fresh Parmesan cheese and fresh parsley.

ENJOY DAN:                                  SING SONGS AND PLANT POTATO SEEDS!!

BAKED GARLIC PARMESAN POTATOES FOR TH SOUP KITCHEN ENJOY DAN:

BAKED GARLIC PARMESAN POTATOES FOR THE SOUP KITCHEN

                                                                                                   By CHEF DAN:

Serves 30-40

INGREDIENTS:

10 pounds new potatoes, halved

15 garlic cloves

1/3-cup melted butter

2 cups Panko

1/2-cup Parmesan cheese

2 tablespoons EACH salt, dried basil, dried thyme, paprika, and parsley

1 tablespoon black pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Mince garlic and combine with melted butter in a mixing bowl.

2.   Add potatoes and toss well to coat.

3.   Mix reaming ingredients and add to potato mixture and mix well.

4.   Turn potatoes out onto greased baking sheet.

5.   Bake in preheated oven for 1 hour or until cooked through, turning 2-3 times.

ENJOY DAN:                                  SING SONGS AND PLANT POTATO SEEDS!!