LENTILS WITH CUCUMBERS AND POUCHED EGG ENJOY DAN:

LENTILS WITH CUCUMBERS AND POACHED EGG by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon apple cider vinegar

4 eggs

8 whole peppercorn

4 whole allspice

2 black cardamom pods

1 star anise 2 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, smashed

1 jalapeno pepper, finely chopped

1 carrot, spiralized

1 English cucumber, spiralized

2 tablespoon, tomato paste

1 teaspoon EACH za’atar, Tandoori Masala, and coriander

1/4-teaspoon nutmeg powder

1 cinnamon stick

2 bay leaves

2 cups dry lentils

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Place peppercorn, and next 3 ingredients in cheese cloth.

2.   Heat oil in a stock pot over medium-high heat and when sizzling.

3.   Add onion and sauté for 4 minutes; add garlic and sauté 1 minute.

4.   With a slotted spoon remove to a bowl; set aside.

5.   Add jalapeno, carrots, cucumber, and sauté for 5-7 minutes.

6.   Add reserved spice packet, tomato paste and next 6 ingredients.

7.   Saute for about 3-4 minutes and bring to a boil

8.   Add lentils reduce heat to low and simmer for about 20 minutes.

9.   Remove and discard spice packet, za’atar, chilies, cinnamon and bay leaves.

10.                Bring 16 cups water to a boil in a 6-quart stockpot over high heat

11.                Add vinegar and 2 teaspoon salt, lower heat to medium, bring to a simmer.

12.                Swirl water with a spoon to create a whirlpool.

13.                Crack one egg at a time into a bowl and carefully slide eggs into the water; pouch until firm, about 3 minutes.

14.                Using a slotted spoon, transfer the eggs to a paper towel to drain.

15.                Divide lentils between 4 bowls; top each with 2 eggs.

16.                Garnish with cilantro.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS!!

ROTELLE ARRABIATA FOR THE SOUP KITCHEN ENJOY DAN:

      ROTELLE ARRABIATA FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup vegetables oil, divided

4 onions, chopped

12 garlic cloves

1 tablespoon red pepper flakes

1(48 Oz) can diced tomatoes

2 (24 Oz) jars tomato sauce

3 tablespoons EACH dried basil, parsley, oregano, and tarragon

5 cups rotelle pasta

5 eggs

6 cups bread crumbs

1 tablespoon EACH garlic powder, cumin, salt, and black pepper

7 pounds’ breast cutlets, pounded to 1/4-inch thick

DIRECTIONS:

1.   Heat 2 tablespoons oil in a soup pot over medium-heat, when sizzling.

2.   Add onions and sauté for 4 minutes, add garlic and sauté 1 minute.

3.   Sprinkle in red pepper flakes and sauté 1 minutes more.

4.   Pour in tomatoes and tomato sauce.

5.   Add the bail and the next 3 ingredients; simmer for 30 minutes.

6.   Meanwhile bring a pot of salted water to a boil.

7.   Add rotelle pasta and cook per package directions:

8.   Drain set aside.

9.   In a bowl, whisk eggs with a fork.

10.                Place bread crumbs in another bowl; then garlic powder and next 3 ingredients:

11.                Dip cutlets into eggs, then press into the bread crumb mixture.

12.                Heat 2 tablespoons oil in a skillet over medium-heat when sizzling.

13.                Add chicken and fry for 5 minutes per side, or until dark brown.

14.                Remove chicken and cut into bit size pieces.

15.                Toss into the sauce; reduce heat and simmer for 30 minutes.

16.                Stir in pasta and simmer for another 20 minutes.

ENJOY DAN:                                  SHARING LIFE LOVE AND FOOD!!

SKILLET POUCHED EGGS ENJOY DAN:

                          SKILLET POUCHED EGGS by CHEF DAN:

Serves 4

INGREDIENTS:
 2 tablespoon olive oil

1 onion, chopped

1 bell pepper, chopped

3 garlic cloves, minced

1/2-teaspon red pepper flakes

2 teaspoons red wine vinegar

1 (14 Oz) can diced tomatoes, undrained

1 (10 Oz) can RO*TEL diced tomatoes with green chilies, undrained

1 teaspoon EACH cumin, sumac, curry blend, oregano, and turmeric

1/4-teaspoon black pepper

4 eggs

1/3- cup grated Mozzarella cheese

2 tablespoon fresh chopped cilantro

1 avocado, sliced

DIRECTIONS:

1.   Add oil to a skillet over medium-high heat when sizzling.

2.   Add onion and sauté for 5 minutes.

3.    Add bell pepper and sauté for 2 more minutes, stirring frequently.

4.   Add garlic, red pepper flakes, and vinegar; sauté for 1 minute.

5.   Add both cans of tomatoes, and next 5 ingredients.

6.   Reduce heat cover and simmer for 15 minutes.

7.   Using a spoon, create 4 indentations in the tomatoes.

8.   crack an egg into each indentation, cover and cook another 5 minutes.

9.   Or until egg whites are set and yolk is still runny.

10.                Sprinkle with cheese, covered cook 1 minutes or until cheese is melted.

11.                Remove from heat and garnish with chopped cilantro.

12.                Place tomato mixture on a plate and top with egg sliced avocado.

ENJOY DAN:                                               SHARING LIFE LOVE AND FOOD!!

SWEET POTATO BROWNIES ENJOY DAN:

                          SWEET POTATO BROWNIES by CHEF DAN:

Makes 12-16 brownies

INGREDIENTS:

3 sweet potatoes

1/4-cup pure maple syrup

1/4-cup coconut oil +more to grease pan

1/4-cup cocoa powder

2 tablespoons brewed coffee

2 teaspoons EACH apple cider vinegar, vanilla, and chia seeds

1 cup almond flour

1 teaspoon baking powder

1/2-teaspon EACH baking soda, and sea salt

1/2-cup EACH chocolate chips, and chopped walnuts.

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Peel the sweet potatoes, cut into cubes, place in a pan of water to cover.

2.   Bring to a boil and simmer for 15-20 minutes over low heat.

3.   Drain well and mash with a potatoes masher; set aside.

4.   Grease a baking dish with coconut oil.

5.   In a bowl whisk, together mashed potatoes, and next 7 ingredients.

6.   In a bowl shift together flour and next 3 ingredients.

7.   Pour dry mix into the liquid mixture and whisk until smooth and creamy.

8.   Add in chips and walnuts and stir to combine.

9.   Scape batter into prepared pan and bake for about 40 minutes.

10.                Cool on a rack for 15 minutes.

ENJOY DAN:                          SHARING LIFE LOVE AND FOOD!!

ROASTED CHICKEN BREASTS IN THE XL PRESSURE COOKER ENJOY DAN:

ROASTED CHICKEN BREASTS IN THE XL PRESSURE COOKER by CHEF DAN:

Serves 4

INGREDIENTS:

2 Skinless, boneless chicken breast

1-onion, diced

1 bell pepper, diced

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

1 cup pasta sauce

1 teaspoon EACH lime chili seasoning, garlic powder, ginger powder rosemary powder and paprika

1/2cup orzo

Sea salt and freshly ground black pepper to taste

2 tablespoons grape-seed oil

DIRECTIONS:

1.   In a bowl mix lime chili seasoning together.

2.   Rub the chicken breast with the lime chili seasoning mixture.

3.   Pour the oil into the inner pot to the Power Cooker.

4.   Add the chicken breasts to the inner pot.

5.   Add seasoned chicken, onion, bell pepper, tomatoes, pasta sauce, and orzo.

6.   Place the lid on the Powder Cooker, lock the lid and switch the pressure value to closed.

7.   Press the Soup/Stew button and then press the Time/Adjust button until you reach 20 minutes.

8.   Once the time reaches 0, the cooker will automatic switch to Keep/Warm.

9.   Switch the pressure release value to open.

10.                When the stream is completely released, remove the lid.

11.                Garnish with chives.

ENJOY DAN:                                                                            HALLELUJAH!!

TOM YUM GAI SHRIMP SOUP ENJOY DAN:

                     TOM YUM GAI SHRIMP  SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2 pounds shrimp

10 cups water (divided)

1/2-cup fresh peeled galangal or fresh ginger

2 stalks of lemongrass, smashed and cut into 2-inch lengths

6 fresh kaffir lime leaves or 2 tablespoons of lime zest

1/2-cup straw mushrooms

2 tablespoons tom yum soup paste

1 tablespoon fish sauce

2 Thai chilies

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

1 handful fresh cilantro, chopped

1 tablespoon lime juice

6 tablespoons dry roasted unsalted peanuts, chopped

4 lime wedges

DIRECTIONS:

1.   Peel and deveined shrimp, reserving shells.

2.   Combine shrimp shells and 6 cups of water in a stock pot.

3.   Bring to a simmer.

4.   Cook 1 hour.

5.   Strain broth through a sieve into a bowl; discard, solids.

6.   Combine broth and remaining water in stockpot; bring to a boil.

7.   Add galangal, lemongrass, and kaffir leaves to the pot; simmer 10 minutes.

8.   Strain broth mixture through a sieve into a bowl; discard solids.

9.   Return broth mixture to the pot.

10.                Add mushrooms, and next3 ingredients and bring to a boil.

11.                Stir in shrimp, scallions, and cilantro; cook about 3 minutes.

12.                Discard chilies.

13.                Stir in fresh lime juice.

14.                 Top with peanuts and serve with jasmine rice.

ENJOY DAN:                                   SING SONGS AND PLANT SEEDS:

ZA'ATAR ROASTED CHICKEN ENJOY DAN:

                         ZA’ATAR ROASTED CHICKEN by CHEF DAN:

Serves 4

FOR THE MARINATE:

2 tablespoons lemon juice

1/4-cup grape-seed oil

1 tablespoon EACH ground sumac, allspice, and cinnamon

2 teaspoons smoked paprika

7 garlic cloves, lightly crushed

1 onion, sliced and roughly chopped

REMANING INGREDIENTS:

4 skinless, boneless chicken breast

Kosher salt and freshly ground black pepper to taste

2 tablespoons EACH za’atar, and sumac

1 tablespoon turmeric

2 tablespoon toasted slivered almonds

3 tablespoon toasted pine nuts

2 tablespoon dried chives

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   In a mixing bowl, combine the marinated ingredients.

2.   Place the chicken in a zip-lock bag, sprinkle with salt and pepper and pour marinate over the chicken.

3.   Marinate 4 hours or overnight in the refrigerator.

4.    Place the chicken and marinated in in a cast-iron skillet.

5.   Sprinkle with 1 tablespoons EACH sumac, za’atar and turmeric.

6.   Place in the preheated oven and bake about 40-50 minutes.

7.   Remove from heat, sprinkle with1 tablespoons za’atar and sumac.

8.   Garnish with toasted almonds and toasted pine nuts and dried chives.

ENJOY DAN:                                                                 HALLELUJAH!!