Sunday Dinner With Coach Dan

Hey, hey, hey. Welcome, welcome. Every day is a Cadre day, especially Sunday. Hey, everybody. Welcome to Sunday dinners with Coach Dan. I'm glad you're all here. Give everybody a second to chime in. We've got a lot of good stuff happening today. Good, healthy stuff. We're going to be making a vinaigrette, a fresh salad. I'm going to teach you a couple tricks that I have up my sleeve, and I'm going to go ahead and get started and we'll see who hops in. All right, so we're going to do a vinaigrette, and we're doing a Caesar type salad.

This is romaine lettuce. If you have anything kind of wilty, the best way to revive it is to put it in a bowl of ice water, let it sit, it'll crisp right up. And when it is nice and cold and crispy, you can put it in a salad spinner. I've also seen people swing a kitchen towel around in the air. It's gonna be pretty fun. So I've got a couple really healthy, quick, easy, inexpensive things to go along with the salad. If you don't have a salad spinner, this is a great one at this size. So they have them in all sorts of different sizes.

But there you go. We get the water out of there and we'll set that aside. All right. Now, I want to get a couple things in the oven here before we make our vinaigrette. This is a trick I love to talk about. It is, let me scoot all this stuff back. This is parmesan chips. And a lot of times people pay a ton of money for these and they are so easy to make. So I want to show you how easy they are. Get yourself some parmesan cheese. And you don't want the dust, you want the shredded. And we'll just make six of these.

We're just going to do a couple of these. And these are so good on salad. That's why I want to show you today. These are also, I'm a really good low carb snack, and they're really versatile. Like, you can make these hot. You can make them herby. And speaking of hot, I think I will. I will make them hot today. So I'll just take a little bit of cayenne and sprinkle a little cayenne on each one. Okay. All right, then we're going to set these aside. We've got one other thing going on that I can't wait to show y'alls.

All right. This trick is going to save you so much money, and you are going to be healthier for it. Do not throw your broccoli stems away. They are so healthy. They're packed with vitamins and they're really delicious if you make them the right way. So I'm gonna just tilt the camera down a little bit. You take a vegetable peeler, right, and you just peel it like you would a carrot. You're getting off that hard skin on the stem and just give it a little peel all the way around, like to flip it and get the bottom, get all our little bits.

All right, now, how you just take your knife and you make yourself some slices about this thick, just like that. Okay. And here's a little knife. A little knife skill lesson, right? You hold your chef's knife. In fact, I'm going to pause right here and talk about knives really quick. This is a chef knife. And if you have knives at all, I recommend these three. First of all, if you, you know, have a sharp knife that you're using that has gone dull, get yourself a knife sharpener. I love this one because it balances right on the right set, sturdy right on the counter.

And here are the three knives that I use the most. This is a chef's knife. You handle the chef's knife, thumb here, finger here. And the best way, and you'll watch me do this here in a minute, is to rock the knife back and forth on the board. This is a serrated knife. It's got the jagged edge. These are great for cutting tomatoes, which I'll show you a trick in a minute. And great for bread, anything that you really need to get a good edge on. And then you've got a paring knife. And these are great for smaller jobs and, you know, vegetable prep.

Alright, so here we are back with the stem. We're going to run through and slice this into little discs. Now, you can also, with the peeler that I showed you, you can also just keep peeling and add this to soups. There's so much of the nutrients of broccoli are right here in the stem. All right, so when, after we get these all sliced up, we are going to season them and roll them in some olive oil and then we're going to roast them and they come out crispy and tasty and so good for you. All right, this one's a little thick.

I want to get everything. Okay. All right, we throw some in here. We get just a little olive oil, tiny little dab, and a little salt and pepper. You can leave the salt out if you want. The olive oil is a good, healthy oil. You can use avocado oil. And that's it. You're just going to mix these around. You're going to toss them out on your baking. Baking tray. Whoops. Broccoli overboard. All right, these. And these are going in the oven. And they're going at the oven at 400 degrees. And we're gonna set the Parmesan for five minutes, and then we're gonna check it and see how it does.

The, the broccoli chips, they'll stay in a little bit longer. All right, and now we're gonna move along to the dressing. Let me wash my hands up here. All right, I'm going to teach you a base vinaigrette. It is so good, and you can vary this in so many different ways. So the base of the vinaigrette is oil and either vinegar or lemon, and then salt and pepper. Okay. That's the base. And then you always want a little flavor in that. Right? So today I'm using Dijon mustard. I'm going to use a little bit of garlic and a shallot.

That's how I'm going to flavor mine. And then here are some other examples of things that you can add the shallot and the garlic and the mustard. You can add herbs, you can add grated cheese. You can add a bit of honey. I might even add some honey today. This is going to be really delicious. Okay. So get yourself a jar or anything with a tight fitting lid so that you can shake this up when we're done. Right. All right, so first we're going to do the lemon, and I'm going to show you a trick here with the lemon.

To get more juice from your lemon, roll it on the counter and press down. Okay. Just press down and you can feel it start getting soft. You're going to get much more juice out of the lemon if you break it up in there. Right. All right, now, I like to use this little screen so it catches all the seeds. This one's got a lot of seeds. And then I use a reamer, a citrus reema, and it gets so much of the juice out. So I love using this when I'm, when I'm juicing. Yes, I used active version. Oh, my gosh.

I hadn't even looked up. Hey, junk food junkies here. Hey, Katie. How are you guys? Aren't these great? These are really good. Oh, I gotta wait till later for that. Okay, so we need about a quarter cup of the lemon juice. So I'm going to do another little half. I want lemony. I want it lemony. All right. This is such a healthy dressing. You can, like I said, you can vary it so many different ways with fresh herbs, different mustards, ground mustard. Oh, yum. Okay, so there we've got it. A quarter cup of lemon juice going in.

That's one, I'm sorry. Three quarter cup of olive oil, extra virgin olive oil. And we've got a quarter cup of the lemon juice. That's our acid. You could also use balsamic vinegar. So what you want is acid, oil, and then your seasonings. So three quarter cup oil, one quarter cup of your acid, and then whatever you're feeling, however you want to get your dressing groove on. I'm getting my dressing groove on today with some Dijon mustard. Okay. And then I'll show you how I do my garlic. I can hear those sizzling in there, those parmesan chips.

That's the quickest way for me to peel garlic. The skins kind of fall off to the side. And then I can take the garlic and I can, and I can chop it up. We'll get the scallion peeled up here, and then we'll use my favorite little slicer, since I'm just going to dice this. Oh, did I say scallion? This is a shallot. I said scallion before I. Sorry. All right, any more questions? Lemon zest. Yes, absolutely. Lemon zest is such an excellent source of flavor to add to so many different dishes. It's great to add at the end.

Tons of people use it for baking. I'm just going to slice these up a tiny bit. And then I love this slicer. And I'm doing this. I want these really, really diced up. Small, biggie smalls. All right. Check these out. They smell so good. And they've got a little bit of spice in there. They've got that cayenne, right. All right, back to the dressing. Look at this. Just diced so fine so that it'll really distribute all the way throughout the dressing. You can get these pampered. Chef has, has these.

And they come any kind of choppers. There's so many different kinds. I always get confused on what a shallot is. Oh, Katie. No. Get it. Get a shallot. Shallots are really good. They're much more sweet and they're right by the onions. So just pick yourself up some and just try adding it to a recipe instead of onion once, just to get an idea of the flavor. It's got a very, very nice, subtle flavor. It's just a little bit different than onion. And if a recipe calls for shallots and you don't have it, just skip it and use your onion.

It's no big deal. But they are pretty awesome. I love this because it all chops right in its own little lid there. And I can slide these in so good. All right, and then I'm going to add just a touch of honey because you guys are so sweet. All right, here goes some fresh pepper. It says one quarter teaspoon of pepper. That's about enough. Tiny little bit of salt. Just a little. All right, now is the fun part. I'm just gonna peek at my broccoli chips. You know what this is? Back in the day, they sold, you know, the.

I think they probably do still, the fresh seasons salad dressing. It came in a little foil envelope, and it always, the first time you bought it, it would come with one of these little dressing shakers, and it has the little lines for what, you know, where you're supposed to add your water and your oil. But I still love this. I've had it for years and years and years. And look at that. Just, oh, wait till I drizzle it. Garlic, shallot, honey, lemon, olive oil, salt, pepper. All right, these are smelling delicious.

And we're just gonna stir them around just a tad. We want them a lot more brown than this. So these might not cook in time for us to wrap up, but this is all you're looking for. A nice crisp on these. We'll put them back in and see how we can do. Maybe we'll try to borrow. Okay, now let's build our salad. I got a couple tricks to show you. Don't go away. Okay. We've got a really crisp romaine, right? Ugh. Who am I fooling? I'll use. All right, now comes a trick I just love so much. I can't wait to show it to you.

You might have already seen new trick, but it might be for you. This works for grapes, little grape tomatoes or cherry tomatoes, cherries, olives. Oh. Here's where the serrated comes in really handy. Ready? You've got your tomatoes here on a deli lid. I like to put them like it would be on the top of the closed container on this, and then match the upside down lid there. And watch this. You guys done dun move over. Bacon. All right, what'd you think? What did you think? I love doing that. So fun.

That is a very, very simple salad. I love caesars. I love to order Caesar salad when I go out. And, and I love to make it at home, too, especially because you can control the amount of dressing that you have. And, you know, if you need to, when you're out, always ask for the dressing on the side. You can do your own. They usually bring it on the side anyway, but Caesars always come dressed, and you can also ask for that dressing on the site. Okay, here we go. I want to taste a little first. Oh, wow.

Mmm. Mmm, mmm. Little drizzle. A little cracked pepper. All right, you ready for the fun? Here they come. And I like to just nestle these in. And there you have it. A healthy Caesar salad with parmesan chips just for you. All right, let's talk a little bit about getting ready for the week. So I was just on the community feed here on convey, and I was looking at some of the posts, and there's a lot about, you know, Sunday and the weekend and how are you going to spend your weekend. So, you know, one of my favorite things to talk about is preparing and preparing for the weekend week ahead.

And it's so powerful to do that. There are so many different things that you can prepare, that you can use to prepare for the week coming ahead. You hear me talk about placing everything you'll need for the next day by the door, checking the weather so you're aware picking out your clothes the night before. I was doing a little research last night, and it really is in the preparation that you can feel relaxation throughout the week because you're not stumbling through the week unprepared, losing things, not being ready, and it can really cause you to spin out.

Give you three or four different small inconveniences, and they can add up to such a crazy week, you can just end up spinning out of control. Think about your week ahead. Identify the tasks that you have coming up that you may find challenging or that make you nervous or anxious. Identify those before you head into the week. Not only identify them, but think about some structures that you can put in place to help you navigate them. If there's a meeting you're worried about, make sure you're extra prepared.

Make sure you're on time and all these things. Thinking of your tasks and your challenges that will present themselves for the week ahead will help you get prepared and help you sail through the week much more smoothly. Think about things you already do to prepare. Maybe you already do. Set your clothes out beforehand or check the weather. Maybe there are some things that you'll do that others haven't thought of. And you could be helpful for, for somebody else. So if you have any, any tips or tricks that you use for getting ahead in the next week, feel free to share them here with us.

And I just want to say thank you so very much. Don't forget to check the schedule on Cadre for all the lives coming up this week. We've got Katie and Nick and Luke. Man, there's all of, all of the creators on Cadre have been doing such a great job with live. So tune in, follow your favorites. Don't forget to comment and share your experience, strength and hope with the others here on Cadre. Make it a fantastic day and every day a Cadre day. Thanks a lot, you guys. We'll see you later. Bye.