Chef Dan has also teamed up with the Make A Wish Colorado Foundation and will be donating multiple items to their gala in May 2020 but also will be donating 10% of all print book sales for the cancer awareness months of September through December 2019.
Chef Dan, as he is known to his students, was diagnosed with Stage III Multiple Myeloma in the summer of 2016 and has been in full remission for over three years. He credits this remission to his excellent medical care but also to his change of diet, which he altered immediately upon his diagnosis.
“I’ve always been a fairly healthy eater but I ddn’t eat as well as I could or should have. When you are diagnosed with a serious illness like cancer, much of the outcome is out of your hands, but not all of it. We must all do what we can to feel whole. As a chef for over 40 years and a culinary instructor for over 20, cooking and eating is what I know and what I can control. So I started there.”
He began an intensive chemo regime about 4 weeks after diagnosis, followed by an autologous stem cell transplant. While he was hospitalized during the transplant, he began writing Mix Match Make Take.
This cookbook is a game changer. The concept is simple. Cook in components: protein, foundation, vegetable, sauce. Rearrange in components. One cooking session yields several meals. Take your overstock with you the next day. All recipes can either be served cold or are easily reheatable. All are travel friendly. All recipes can be mixed and matched to your own diet preferences. Most recipes are gluten free, sugar free and dairy free. The few that are not, can easily be made so.
For those of you wondering what dog I may have in this hunt, well, suffice it to say that Chef Dan is also MG.
Thanking you in advance for your clicks on November 12th and for assisting Chef Dan in giving back to the cancer community!
I don’t know about you but one of the most difficult things for me to manage while living with chronic pain is my diet. Not much of a cook to begin with, when I’m in serious pain and My Guy isn’t around to whip up something wonderful, it’s a real struggle to eat well. Many days, just getting down to the kitchen can feel like a trek. So I need to grab and go. On good days, I can do a little cooking if there’s not a ton of knife work involved or it’s not necessary to be cooking in front of the stove for a long period of time.
This recipe can be cooked in components, there is very little kitchen prep, and the time in front of the stove or grill is manageable. Everything reheats beautifully and you can switch up the overstock the next day by tossing it all together to make a flavorful chilled salad. It’s also gluten and dairy free. I hope you enjoy!
Make Hot and Fresh Roasted Tomato Salsa, Grilled New Potatoes, Roasted Asparagus Makes 4 Servings
Serve The Next Day Cold Bed of Mixed Greens, Scallions, Roasted Pumpkin Seeds Makes 1 Serving
Grilled New Potatoes
1 lb new potatoes, any color
Salt and pepper
2-3 Tbsp olive oil
Preheat grill or indoor grill plate. Wash potatoes and place in a medium saucepot. Cover with water, add a pinch of salt and place on stove. Bring to a boil, reduce to a simmer and cook for 15-20 minutes or until potatoes are tender. Drain and let cool.
Cut potatoes in half and place in a medium mixing bowl. Add salt, pepper and olive oil and toss to coat. Place on the grill, cut side down and cook 3-5 minutes, or until potatoes have nice grill marks. Remove and serve when ready. Potatoes may be served hot or cold.
Roasted Tomato Salsa
3 small tomatoes
1 Anaheim chili, stemmed, split and seeded
1 small yellow onion, sliced ¼-inch thick
1 Tbsp olive oil
Salt and pepper
2 cloves garlic, peeled and crushed
1-2 limes, juiced
Optional, 2 Tbsp stemmed and chopped cilantro
Preheat oven to 350°F. Core, split and squeeze the seeds and juice out of the tomatoes. Place the chili, sliced onion and tomatoes on a baking tray. Lightly coat with olive oil and sprinkle with salt and pepper. Place in the oven and roast for about 20 minutes, until the vegetables are soft. Remove and let cool.
Place the chili, onion, tomatoes and garlic in a food processor and blend well. Add half the lime juice, then season with salt and pepper to taste. Add more lime juice as needed. Transfer to a serving bowl and stir in the cilantro, if using. Will keep covered and refrigerated for up to 3 days. Makes about 2 cups
1 bundle asparagus, woody ends cut off
1 Tbsp olive oil or to coat
Salt and pepper
Preheat oven to 350°F. Lay the asparagus out on a metal sheet pan without stacking. Brush with the olive oil and sprinkle with salt and pepper. Place in the oven and roast for about 7-12 minutes, depending on the thickness of the spears, or until the spears are bendable and tender to the bite. Remove and serve, or let cool.
Dry Rub Grilled Triangle Tip Steaks
2 Tbsp Ancho chili powder
1 tsp salt
1 tsp black pepper
2 tsp sugar
2 tsp dried oregano
4 each 5-6 oz triangle tip steaks, about 1-inch thick
2-4 Tbsp olive oil
In a mixing bowl, combine the chili powder, salt, pepper, sugar and oregano. Liberally coat the steaks with the dry mix. Cover and refrigerate for at least 30 minutes or overnight. Brush the steaks with the olive oil when ready to cook.
Heat a grill or cast iron skillet on high heat. When hot, place the steaks on the grill or skillet. Cook for 5-6 minutes, then turn over and cook for an additional 5-6 minutes. At this point, the steaks are medium rare. Add 1-2 more minutes per degree of desired doneness. Remove and set aside to cool slightly.
Serve the Next Day Cold
Large handful mixed greens
¼ cup chopped scallions
1 Tbsp roasted and salted pumpkin seeds
½ cup Grilled New Potatoes
1 Dry Rub Grilled Triangle Tip Steak, sliced thin
1/3 cup Roasted Tomato Salsa
Any other raw, sliced or shaved vegetables (e.g. carrots, snap peas, mushrooms, celery, green onions, fennel, bell peppers)
To Assemble Pack all ingredients in separate containers. When ready to serve, place all ingredients in a serving bowl and toss together.