CURRIED SWEET POTATO SOUP ENJOY DAN:

            CURRIED SWEET POTATO SOUP by CHEF DAN:

Serves 4 

INGREDIENTS:

3-sweet potatoes

4-tablespoons coconut oil, divided

1-teaspoon EACH salt freshly ground black pepper

1-onion, chopped

2-stalkes celery, chopped

2-garlic cloves, finely chopped

1-teaspoon EACH garam masala, curry powder, & tandoori masala

5-cups vegetable stock

1-(16.6 Oz) coconut milk

1/4-cup water

1-tablespoon toasted pumpkin seeds

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.  Slice the sweet potatoes into 2-inch rounds.

2.  Place on prepared baking dish with 2 tablespoon oil.

3.  Season with salt & pepper.

4.  Bake for 1 hour, remove from oven & let cool.

5.  Heat remaining oil in a skillet over medium heat.

6.  Add onion, celery & stir-fry, for 5 minutes stirring often.

7.  Add garlic stir-fry 30 seconds.

8.  Add garam masala, curry powder & tandoori masala.

9.  Fry, stirring constantly with a wooden spoon

10Remove from heat.

11 Scoop flesh out of sweet potatoes, discard skins.

12Place potato flesh in the skillet, stir well to coat with spices.

13Add stock; bring to a boil, cover reduce heat to medium-low.

14Simmer soup for 15 minutes, remove from heat & let cool.

15With immersion blender, blend until smooth & creamy.

16Add coconut milk & water & stir to combine.

17Simmer for 5 minutes.

18Divide soup into bowls & serve with pumpkin seeds & crusty bread for dipping.

ENJOY DAN:                         LOOK GOOD FEEL BETTER!!!!  

VEGETABLE THUKPA ENJOY DAN:

    VEGETABLE THUKPA (NEPALESE/TIBETAN by CHEF DAN:

Serves 4-6

INGREDIENTS:

3-cloves garlic, peeled

3-shallots, peeled

1-thumb-size fresh ginger, peeled & roughly chopped

2-tablespoons coconut oil

1-teaspoon EACH cumin, garam masala, tandoori masala & ground fenugreek

1/2-teaspoon ground turmeric

2-poblano chilies, cored & thinly sliced

3-tablespoons EACH soy sauce & tomato paste

4-cups vegetable broth

1-tablespoon honey

1/2-head green cabbage, thinly sliced

2-carrots sliced into rounds

1-bell pepper, thinly sliced

2-tablespoon lime juice

2-handfuls washed baby spinach

DIRECTIONS:

1.  With a mortar & pestle, process the garlic & shallots into a paste.

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

3.  Add garlic paste, sauté for 4-5 minutes.

4.  Add cumin & next 5 ingredients, & sauté for 2 minutes.

5.  Add tomato paste, broth & soy sauce.

6.  Bring mixture to a boil for 5-8 minutes.

7.  Add honey, & cabbage: reduce heat to medium & cook 5 minutes.

8.  Add carrots & bell pepper & cook another 4 minutes.

9.  Remove from heat: add lime juice, & spinach cook until just wilted.

10-Serve with pumpkin seeds.

ENJOY DAN:                               STAND UP TO CANCER!!!

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WIENER SCHNITZEL ENJOY DAN:

                                  WIENER SCHNITZEL ENJOY DAN:

Serves 4

INGREDIENTS:

8 thin veal cutlets, (5-6Oz) each

Kosher salt & freshly ground black pepper

1/2-all-purpose flour

1-cup Panko

1/2-cup Parmesan cheese

1/4-cup fresh flat lead parsley

1/4-teaspoon lemon pepper

1/2-cup flour

2-eggs, (lightly beaten)

2-tablespoons oil

2-tablespoon butter

Lemon wedges for serving

DIRECTIONS:

1.   Place flour in a bowl.

2.   Place lightly beaten egg in another bowl.

3.   Place the Panko in a bowl.

4.   Place eggs in a bowl.

5.   Place the Parmesan cheese in a bowl.

6.   Place cutlets on a cutting board, season with lemon pepper, salt & pepper.

7.   Cover with plastic wrap, & pound with cast-iron skillet until 1/4-inch thick.

8.   Place each cutlet in the flour & cover completely.

9.   Dip into eggs & let excess run off.

10  Then dip into Panko, coat completely, shake off excess.

11  Then dip into Parmesan.

12  Place coated cutlets on a platter.

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

14  Working with thongs, slip one pieces of veal into hot oil, cook until golden brown about 2-3- minutes

15  Gently lift & rock pan to wash oil over the meat, do not flip.

16  Place schnitzel on individual plates, & drizzle with 1/2-tablespoon melted butter.

17  When drying is done, drop parsley in the hot oil, fry for 10 seconds.

18  Remove parsley to paper towels.

19  Plate with lemon wedges.

ENJOY DAN:                                        DAMN DELICIOUS!!!

KAHWAH TEA ENJOY DAN:

                         KAHWAH TEA by CHEF DAN:

Serves 2-1/2-cups

INGREDIENTS
2-teaspoons loose black or green tea

1/2-teaspoon ground cinnamon

3-saffron leaves

1-1/2-cups boiling water

1-tablespoon honey

DIRECTIONS;

1.  Combine tea, cardamom & saffron in a tea infuser.

2.  Place in a teapot (or combine in a French Press)

3.  Add water & let steep 5 minutes.

4.  Strain & add honey.

ENJOY DAN:                                                   LAUGH OFTEN!!!

CHOCOLATE PEANUT BUTTER MUGS ENJOY DAN:

        CHOCOLATE PEANUT BUTTER MUGS by CHEF DAN:

Serves 1

INGREDIENTS:

6-tablespoons milk

2-tablespoons vegetables oil

6-tablespoons all-purpose flour

3-tablespoons sugar

3-tablespoons quick-cooking oats

1/2-teaspoon baking powder

1/4-teaspoon EACH salt & cinnamon

2-tablespoons semi-sweet chocolate

1-heaping tablespoon creamy peanut butter

DIRECTIONS:

1.  Spray a coffee mug with Pam.

2.  Combine milk & oil in mug.

3.  Add flour, & next 4 ingredients.

4.  Stir to combine.

5.  Add chocolate chips; dollop center with peanut butter.

6.  Microwave on high until toothpick inserted in the center comes out clean.

7.  About 2-1/2-minutes

8.  Serve immediately.

ENJOY DAN:                   HEART AND SOUL IN THE KITCHEN!!!

CRISPY LEMON POTATOES ENJOY DAN

                   CRISPY LEMON POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

6-Yukon Gold potatoes

2-lemons

3-tablespoons butter, melted

2-tablespoons olive oil

4-garlic cloves, smashed

2-teaspoons dried oregano, divided

Salt & pepper to taste

DIRECTIONS:

1.  Place potatoes in a stock pot with salted water.

2.  Bring to a boil.

3.  Cover and cook 30-35 minutes, drain.

4.  Once cool, lightly crush each potato to expose insides & break up slightly.

5.  Meanwhile, thinly slice 1 lemon, removing seeds.

6.  Reserve 1/2-for zesting & juicing.

7.  Cut remaining half into wedges.

8.  Heat butter in a skillet over medium heat, until butter begins to brown 5-7 minutes.

9.  Add olive oil & lemon slices, season with salt & pepper.

10. Cook 3-4 minutes or until lemon wedges start to sizzle & brown.

11.Remove & reserve lemon slices.

12.Add crushed potatoes & garlic to the skillet.

13. Season with salt, pepper & oregano.

    14.Cook 6 minutes turning once, & potatoes have begun to brown.

     15.Zest the juice from the half lemon over the potatoes.

     16.serve with lemon wedges or sour cream.

ENJOY DAN:                                       EVERY MOMENT MATTERS!!!              

QUINOA SWEET POTATO APPLES ENJOY DAN:

         QUINOA SWEET POTATO AND APPLES by CHEF DAN: 

Serves 4

2-cups vegetables broth

2-sweet potatoes, peeled & cut into 1-inch pieces

1-onion, cut into wedges

1-tablespoon olive oil

1-teaspoon cinnamon

1/4-teaspoon EACH kosher salt & freshly ground black pepper  

1-cup quinoa, rinsed & drained

1-1/2-cups fresh steamed kale

2-apples, cored & chopped

1/4-cup toasted walnuts

DIRECTIONS:

1.     In a slow cooker sprayed with Pam.

2.     Place first 9 ingredients.

3.     Cook on low for 3 hours.

4.     Heat to high & add quinoa, cook for 1 hour.

5.     Add apples & kale & cook 30 minutes.

6.     Served toasted walnuts.

ENJOY DAN:                                            FOR THE LOVE OF COOKING.