MARI MISO MAPLE SALMON ENJOY DAN:

                          MARI MISO MAPLE SALMON by CHEF DAN:

Serves 4-6

INGREDIENTS:

2-lemons

2-limes

1/2-cup white miso

2-tablespoons EACH olive oil & pure maple syrup

1-teaspoon mirin

1/4-teaspoon freshly ground pepper

2-pound skin-on salmon fillet

2 scallions, sliced

DIRECTIONS:

1.   position rack in upper third of oven.

2.   Preheat broiler to high.

3.   Line a rimmed baking sheet with foil.

4.   Juice 1 lemon & 1 lime into a bowl.

5.   Whisk in miso, oil syrup, mirin & pepper.

6.   Place salmon skin-side down on prepared baking sheet.

7.   Spread the miso mixture on the top.

8.   Halve the remaining lemon & lime, arrange around the salmon.

9.   Broil the salmon just until it flakes with a fork 7-12 minutes.

10  Serve with lemon & lime wedges.

11   Sprinkle with sliced scallions.

ENJOY DAN:                       THE LOVE OF COOKING IS FOOD FOR THE SOUL

SLOPPY JOE SPAGHETTI SQUASH ENJOY DAN:

                     SLOPPY JOE SPAGHETTI SQUASH by CHEF DAN:

Serves 2

INGREDIENTS:

1-large spaghetti squash

1-1/2-pounds ground turkey or lean beef

1-onion, diced

1-bell pepper, diced

2-carrots, shredded

4-garlic cloves, minced

1-tablespoon EACH brown sugar, & Worcestershire sauce

1-teaspoon dry mustard

2-teaspoons chili powder

2-tablespoons tomato paste

1-cup water

1-cup shredded mozzarella cheese

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Poke several holes in the squash.

2.   Pace on baking sheet & bake for 50- 60 minutes.

3.   Remove cut in half & scoop out the seeds.

4.   In a skillet brown meat & next 4 ingredients over medium-high heat.

5.   Stir in sugar, dry mustard & chili powder.

6.   Reduce heat to medium & add Worcestershire sauce.

7.   Cook for 5 minutes.

8.   Add tomato paste & water to the skillet, stir to combine.

9.   Reduce heat to simmer & simmer for 15 minutes, stirring occasionally.

10  Let squash cool, & then scrape out the insides over a mixing bowl.

11  Mix the sloppy joe mix with spaghetti squash, toss to combine.

12  Top with shredded mozzarella cheese.

13  Place into bowls & serve.

ENJOY DAN:                                               BE STRONG KEEP FAITH!!!

EGGLESS AMARANTH PANCAKES ENJOY DAN:

                     EGGLESS AMARANTH PANCAKES by CHEF DAN

Serve 4

INGREDIENTS:

1-cup All Purpose Flour

2-teaspoons baking powder

1-teaspoon sugar

1/4-teaspoon cinnamon

2-teaspoons baking powder

1/4-teaspoon salt

1-cup milk

1-tablespoon EACH vegetable oil, & water

1-teaspoon vanilla extract

2-tablespoon butter

DIRECTIONS:

1.   Whisk together all dry ingredients.

2.   In a liquid measuring mug.

3.   Measure 1 cup milk, then add the oil. water & extract.

4.   Stir in wet ingredients to the dry ingredients.

5.   Do not over mix, lumps are just fine.

6.   Set aside for a couple of minutes.

7.   Heat a griddle at medium-high.  

8.   When pan is hot add the butter & let melt.

9.   Add the melted butter to the pancake batter; return pan to the stove.

10  When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.

11  Cook until bubbles appear on the face of the pancake.

12  Carefully flip the pancake & cook until golden brown.

ENJOY DAN:                           SING SONGS AND PLANT SEEDS!!!

THAI DELICATA SQUASH ENJOY DAN:

                     THAI DELICATA SQUASH SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

I-tablespoon vegetable oil

1-teaspoon sea salt more for seasoning

2-bell peppers, roasted & ribs remove & cut into strips

4-garlic cloves, finely chopped

1-tablespoon peeled & finely chopped fresh ginger

1-stalk lemongrass, cut into 4-inch pieces & smashed

2-tablespoon Thai red curry paste

1-(19 Oz) can) Mae Ploy coconut milk

1/2-cup water

1-tablespoon Each soy sauce & hoisin sauce

1-delicata squash, peeled seeded, & cut into 1-inch cubes

1-teaspoon lime juice

1/4-cup coarsely chopped cilantro

Jasmine rice or brown rice for serving

DIRECTIONS:

1.   Heat oil in a skillet over medium heat & when sizzling.

2.   Add onion & 1-teaspoon salt.

3.   Saute for about 5 minutes.

4.   Add peppers, garlic, ginger, & lemongrass, stir to combine.

5.   sauté for 1 minute.

6.   Add curry paste, stir to coat onion mixture & cook for 1 minute.

7.   Add coconut milk, & next 4 ingredients + salt & bring to a simmer.

8.   Stir in squash & simmer on medium-low for 20-25 minutes.

9.   Remove lemon grass.

10  Remove from heat & stir in lime juice.

11  Sprinkle with the cilantro & served over hot rice.

ENJOY DAN:                      STAND STRONG AND ENJOY LIFE!!!

POLISH RED CABBAGE AND KIELBASA ENJOY DAN:

               

              POLISH RED CABBAGE AND KIELBASA by CHEF DAN:

 About 8 I cup servings

INGREDIENTS

I head of cabbage cut into 1-1/2-inch thick wedges

2-red onion, peeled & cut into 1-inch thick wedges

2-tablespoon olive oil

4-tablelspoons cider vinegar

2-teaspoon mustard seeds, cardamom seeds & caraway seeds

2-gala apples, halved lengthwise & cored

Coarse salt & freshly ground black pepper

1-pound smoked kielbasa, slashed 1/4-inch deep in a few places

Whole grain mustard for serving.

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Toss together cabbage, onions, oil, 2-tablespoons cider vinegar & all seeds.

2.   Place on a rimmed prepared baking sheet.

3.   Season with salt & pepper.

4.   Spread on single layer & bake 25 minutes.

5.   Gently turn vegetables add apples, cut side down, & kielbasa to baking sheet.

6.   Roast until cabbage is crisp-tender & apples are tender 20-25 minutes

7.   Sprinkle with remaining 2-tablespoons vinegar.

8.   Slice kielbasa & divide among 4 plates with vegetables & apples.

9.   Serve with mustard.

ENJOY DAN:                                           WOW POLISH SHAZAM!!!

ACORN SQUASH WITH APPLES ENJOY DAN:

                    ACORN SQUASH WITH APPLES by CHEF DAN:

Serves 2-3

INGREDIENTS:

1-acorn squash

2-apples, cored & cut into 1/inch pieces

1-tablespoon honey

1/4-cup craisins

1/8-EACH allspice & pumpkin spice

1/4-teaspoon cinnamon

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cut the squash in half & clean out the seeds.

2.   Place squash cut side down in a baking dish with 1/2-cup water.

3.   Bake in the oven for 25 minutes.

4.   While they bake, mix the remaining ingredients together for the filling.

5.   Remove from oven & stuff the acorns with apple mixture.

6.   Return to oven & bake for another 30 minutes.

ENJOY DAN:                  SING SONGS AND PLANT SQUASH SEEDS!!!

SUMMER SQUASH CHOWDER ENOY DAN:

                       SUMMER SQUASH CHOWDER by CHEF DAN:

Serves 6-8

INGREDIENTS:

3-tablespoons butter

1-tablespoon fresh thyme chopped

4-garlic cloves, chopped

2-celery ribs, finely chopped

1-onion, finely chopped

1-bay leaf

4-1/2-pounds yellow squash (about 8 each) quartered lengthwise & cut into 1/2-inch thick pieces

2-(19 Oz)-cans Mae Ploy coconut milk

4-cups vegetable broth

3-tablespoons apple cider vinegar

Kosher salt & freshly ground black pepper

2-Patty Pan squash

1/2-cup fresh parsley, chopped

DIRECTIONS:

1.   Melt butter in a skillet over medium heat & when sizzling.

2.   Add thyme, & next 4 ingredients, & cook stirring occasionally for 6 minutes.

3.   Stir in squash, then cover partially, & cook for 15 minutes stirring occasionally.

4.   Uncover & turn heat to medium-high & cook for another 12-minuts.

5.   Pour in coconut milk, broth & then bring to a simmer, simmer for 10 more minutes.

6.   Remove bay leaf, & with an immersion blender, puree the soup.

7.   Stir in vinegar, & season with salt & pepper.

8.   Just before serving, thinly slice Patty Pan squash crosswise.

9.   Pour the soup into bowls & garnish each with a few slices of shaved Patty Pan.

10  Top with fresh parsley.

ENJOY DAN:                                                LIVE WELL AND LAUGH OFTEN!!!