Chef Daniel Green TV

My passion for food, & healthy eating are inspired by my travels. I have a personal weight loss journey, that I love sharing through my 12 cookbooks, and appearances on TV throughout the world. I enjoy inspiring others with my easy to make skinny recipes.

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Chef Daniel Green TV

Trump EXPLODES After Lawrence O’Donnell Targets Barron on Air
https://youtu.be/MKqDMozHw0U

19 hours ago | [YT] | 0

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Chef Daniel Green TV

Love this :-).
https://youtu.be/TooVvpiHK9o

11 months ago | [YT] | 2

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Chef Daniel Green TV

Exciting news! 🎉 Mind Jump Monthly has just launched worldwide in luxury hotels and retailers. I’m so happy to be contributing recipes to this fabulous magazine. Let me know if you spot it on your travels! 🌍✨

11 months ago | [YT] | 1

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Chef Daniel Green TV

Thai fish ball lettuce wraps. I take out the cornstarch, making it Paleo but still reminds me of thailand 🙂, which I adore!

Serves 4
1/4 lbs raw peeled shrimp
3/4 lb white cut into cubes / or salmon works
1 tablespoon of soy sauce
1 teaspoon fish sauce
2 tablespoons fresh cilantro
Half an inch cube of grated ginger
One clove of crushed garlic
1 tablespoon Sriracha

Place all of the ingredients into a food processor and blend. Boil a saucepan of water.
Make into balls and place into the water and simmer for four - 5 minutes
Serve each bowl on a leaf of lettuce and extra Sriracha dipping

1 year ago | [YT] | 0

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Chef Daniel Green TV

Here's a new one I can't stop making! SOOOO GOOD!

Stuffed Tomato with Burrata, Basil Oil & Sun-Dried Tomato Sauce
Ingredients:

For the Tomatoes & Burrata:
• 4 medium ripe tomatoes
• 2 balls of burrata (split in half)
• Fresh basil leaves (for garnish)
• Salt and pepper to taste
• Olive oil (optional, for drizzling)

For the Basil Oil:
• 1 cup fresh basil leaves
• ½ cup extra virgin olive oil
• Pinch of salt

For the Sun-Dried Tomato Sauce:
• ½ cup sun-dried tomatoes (in oil or rehydrated)
• 1 clove garlic
• ¼ cup olive oil
• 2 tbsp tomato paste
• 2 tbsp cream (optional, for a richer texture)
• Salt and pepper to taste
• Splash of water or stock (if needed to thin)

⸻

Instructions:

1. Prepare the Basil Oil:
• Blanch basil leaves in boiling water for 10 seconds, then shock in ice water.
• Pat dry and blend with olive oil and a pinch of salt until smooth.
• Strain through a fine sieve for a clear oil (optional).

2. Make the Sun-Dried Tomato Sauce:
• In a blender or food processor, combine sun-dried tomatoes, garlic, olive oil, tomato paste, and cream (if using).
• Blend until smooth. Add water or stock to achieve a velvety consistency.
• Season with salt and pepper to taste.

3. Prep the Tomatoes:
• Slice off the tops and carefully scoop out the seeds with a spoon.
• Lightly salt the inside and let them sit upside-down to drain excess liquid.

4. Assemble the Dish:
• Spoon a generous layer of sun-dried tomato sauce onto the plate.
• Fill each tomato with half a burrata ball.
• Drizzle with basil oil.
• Garnish with chiffonade basil (thin strips) and a crack of black pepper.

1 year ago | [YT] | 1

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Chef Daniel Green TV

Nice little appetizer:-).

1 year ago | [YT] | 3

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Chef Daniel Green TV

One of my all-time go to dishes. Miso Shrimp 🍤. I created a few different variations of this over the years, and featured in 3 cookbooks 📚. Love this one 🙂.