PEPPERONI PAN PIZZA ENJOY DAN:

                             PEPPERONI PAN PIZZA by CHEF DAN:

Serves 9

CRUST:

3-cups flour

1 (14 Oz) package active dry yeast

1/4-teaspoon kosher salt

1 tablespoon EACH baking powder and sugar

1 cup warm water (110-120 degrees F)

4 tablespoons butter

SAUCE:

1-1/3-cups basic pizza sauce (recipe to follow)

1 tablespoon vegetable oil

1-(3-1/2 Oz) package sliced pepperoni

5 cups shredded Mozzarella cheese

1/4-cup EACH grated parmesan cheeps and Romano cheese

DIRECTIONS: (PRE-HEAT OVEN TO 425 f)

1.    Dissolve the yeast in warm water and set aside.

2.   Mix the flour, salt, baking powder and sugar together.

3.   Add the softened butter and cut into flour mixture using pastry blender

4.   Add the yeast mixture and stir together to combine.

5.   Knead the dough on a lightly floured surface until well blended, and no longer sticky

6.   Place the pizza dough into an oiled bowl and turn in the bowl to coat.

7.   Cover with a towel and let dough a warm place and rest for 20 min.

8.   Meanwhile in a bowl, combine basic pizza sauce and oil.

9.   Divide dough in half; press each portion into a greased 15 X10-in baking pan.

10.                Pick dough generously with a fork, bake for 12-15 minutes or until browned.

11.                Spread sauce over each crust; top with pepperoni and cheese.

12.                Bake 8-10 minutes longer or until cheese is melted and bubbly.

13.                Cut into slices; makes 2 pizzas, 9 inch each.

BASIC PIZZA SAUCE:

Cooking spray

1/2-onion, finely chopped

1 garlic clove, minced

1/4-cup white wine

2 tablespoon tomato paste

1/2-teaspoon EACH dried oregano, marjoram and thyme

1/4-teaspoon EACH onion powder, and white pepper

1 tablespoon fresh basil

1/2-teaspoon balsamic vinegar

DIRECTIONS:

1.   Coat a skillet with Pam, over medium-high heat and when sizzling.

2.   Add onion and sauté for 3 minutes; add garlic and sauté 30 seconds.

3.   Stir in wine and next 7 ingredients.

4.   Reduce heat and simmer for 20 minutes, let cool and add basil and vinegar.

ENJOY DAN:                                              SING SONGS & PLANT SEEDS!!

GRILLED ARTICHOKES MY WAY ENJOY DAN:

                   GRILLED ARTICHOKES MY WAY ENJOY DAN:

Serves 8

INGREDIENTS:

4-6 whole garlic cloves

4 artichokes

1 cup mayonnaise

1/2-tablespoon white wine vinegar

1/4-teaspoon EACH lemon zest, garlic powder sea salt, and turmeric

1/2-teaspoon EACH smoked paprika, and cayenne pepper

1 lemon halved

2 tablespoon olive oil

Sea salt and Seasoned Pepper Medley to taste

Fresh snipped chives

DIRECTIONS:

         

AIOLI:

1.   In a bowl; whisk together mayonnaise, and next 6 ingredients.

2.   Whisk well to combine.

ARTICHOKES:

1.    Bring a pot of salted water to boiling; add garlic cloves, lemon and vinegar.

2.   Bring water to a simmer and simmer 25 minutes.

3.   Place on cutting board to cool.

GRILL:

1.   Heat grill to high.

2.   Cut artichokes in half lengthwise, scoop out chock and some of the inner leaves from around each heart.

3.   Season salt & pepper and drizzle with olive oil.

4.   Place attaches on grill, flat side up and grill 4 minutes until charred.

5.   Turn and cool another 4 minutes.

6.   Serve with mayonnaise aioli.

7.   Top with pepper and fresh chives.

ENJOY DAN:                                              PLANT SEEDS & SING SONGS!!

FIRE ROASTED RICOTTA WITH CORN AND PEPPERS ENJOY DAN:

FIRE ROASTED RICOTTA WITH CORN AND PEPPERS by CHEF DAN:

Serves 4

INGREDIENTS:
1 (8 Oz) container of ricotta cheese

2 tablespoons olive oil, divided

2 ears corn on the cob, charred

2 bell peppers, charred

1 (28 Oz) can fire roasted diced tomatoes, undrained

1-tablespoons balsamic brown butter (recipe to follow)

2 tablespoons butter, room temperature

2 garlic cloves, minced

1 loaf Essential Organic Cibatta bread sliced and toasted

1 tablespoon cilantro, chopped

DIRECTIONS:

1.   Heat grill to medium-high

2.   Place corn on the cob and bell peppers on the grill; rub with 1 tablespoon olive oil and a dash of salt grill until blackened.

3.   Then place in a paper bag, after about 20 minutes, remove and scrape of blackened skin.

4.   Cut corn off the cob and slice the pepper into thin slices.

5.   Place ricotta and tomatoes in a cast-iron skillet with 1 tbs. olive oil.

6.   Place on grill and cook 6 minutes or until nice and bubbly.

7.   Let cool for 10 minutes.

8.   Top with roasted corn, peppers and cilantro.

9.   Sprinkle balsamic brown butter mixture over the corn and peppers.

10.                In a bowl minced garlic and butter and stir to combine.

11.                Add to toasted Cibatta bread.

BALSAMIC BROWN BUTTER:

Makes 1-1/2 tablespoons

1/4-cup butter

1 tablespoon balsamic vinegar

DIRECTIONS:

1.   In a sauce pan cook butter over low-heat for about 10 minutes.

2.   Stirring occasionally.

3.   Let cool for 2 minutes.

4.   Then add balsamic vinegar and season with a dash of sea salt.

ENJOY DAN:                                             SING SONGS & PLANT SEEDS!!

EMORY'S CREAMY CHEESE SCRAMBLED EGGS WITH BASIL ENJOY DAN:

EMORY’S CREAMY CHEESE SCRAMBLED EGGS WITH BASIL by CHEF DAN:

Serves 2

INGREDIENTS:

4 eggs

3 tablespoons sour cream

1/2-cup pepper jack cheese, shredded

1 garlic clove, minced

Sea salt & Seasoned Pepper Medley to taste

2 teaspoons butter

1 tablespoon fresh basil, minced

DIRECTIONS:

1.   Whisk eggs and sour cream until creamy and smooth.

2.   Mix in cheese and season with salt and pepper to taste.

3.   Melt butter in a skillet over medium-heat when sizzling.

4.   Add garlic and sauté for 1 minute.

5.    Pour in egg mixture.

6.   Cook, stirring constantly, until eggs reach desired consistency.

7.   Mix in basil during the final minutes of cooking.

ENJOY DAN:                                           PLANT SEEDS & SING SONGS:

WHIDBEY ISLAND SEAFOOD CIOPPINO ENJOY DAN:

            WHIDBEY ISLAND SEAFOOD CIOPPINO by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 garlic cloves, divided

2 tablespoon olive oil

1 onion, chopped

1 fennel bulb, sliced

Sea salt and Seasoned Pepper Medley to taste

1/2- teaspoon EACH red pepper flakes, and tomatoes paste,

1 teaspoon EACH dried oregano, and saffron treads

2 bay leaves

1 cup white wine

1 (10.5 Oz) can RO*TEL, diced tomatoes with habaneros

1/2-teaspoon lemon zest

1 (8 Oz) bottle clam juice

1-1/2-cup vegetable stock

4 tablespoons butter, room temperature

1-loaf Essential Baking Organic Artisan Ciabatta, sliced and toasted

1 pound littleneck clams

½-pound tail-on-shrimp, peeled and deveined

1 pound Penn Cove mussels

1/2- pound EACH halibut, catfish or bass cut into chunks

DIRECTIONS:

1.   Add oil in a stock pot over medium-heat; mince 2 garlic cloves.

2.   Add minced garlic, onion, fennel and S. &. P. sauté for 6-8 minutes.

3.   Add red pepper flakes and sauté for about 2 minutes more.

4.   Add tomato paste and next 3 ingredients, sauté for 1 minute.

5.   Add wine and increase heat to medium-high; cook 5-7 minutes.

6.   Add tomatoes, and next 3 ingredients, bring to a boil.

7.   Cover and then simmer for 30 minutes, season with salt & pepper.

8.   Meanwhile, in a bowl: slice remaining garlic and add softened butter and mix thoroughly.

9.   Spread the garlic butter on the toast.

10.                When ready to serve, heat the pot to medium, add clams, cover and cook for 3 minutes.

11.                Stir in shrimp and mussels; arrange fish on top of the stew.

12.                Cover and simmer until shellfish open and shrimp are opaque about 5 minutes; discard any unopened shells and bay leaves.

13.                In separate pot of boiling water, plunge squid into the boiling water, remove from heat and let stand stirring for 2 minutes.

14.                Cut squid bodies crosswise and slice into thin strips, and halve tentacles crosswise; set aside

15.                Add to the stew, and simmer for 2 minutes.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!

TURMERIC DRINK TO REDUCE BELLY FAT ENJOY DAN:

         TURMERIC DRINK TO REDUCE POT BELLY by CHEF DAN:

Makes 1 cup

INGREDIENTS:

1 cup warm water (not boiling)

1/4-teaspoon Turmeric

1 tablespoon lemon juice

Dash of cinnamon

1/2-package of Sweet & Low, or 1/8-teaspoon honey or agave

DIRECTIONS:

1.  When the water is warm, add Turmeric, lemon juice and S. &. L or honey.

2.  Stir well.

3.  Turmeric will settle to the bottom of the cup.

4.  So continue to stir the water as you drink.

Adding this powerful spice to your diet is one the best things you can do for long term health.

ENJOY DAN:                              PLANT SEEDS & SING SONGS

SEAFOOD CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

              SEAFOOD CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 quarts half & half

3 (8 Oz) container of cream cheese

8 garlic cloves, minced

2 (47 Oz) can cream of mushrooms soup

4 onions, finely chopped

4 carrots, chopped

3 (15 Oz) cans of whole kernel corn

5 potatoes, diced

2 tablespoon EACH celery seeds, parsley, thyme and old bay

1 tablespoon EACH Seasoned Pepper Medley, and cayenne pepper

2 (47 Oz) cans chopped clams

2 (47 Oz) cans clam juice

2 pounds shrimp

DIRECTIONS:

1.   In a stock-pot; place 1/2-the half & half, cream cheese, onions, and garlic over low-heat.

2.   Cook and stir until blended.

3.   Mix in mushroom soup, carrots, corn with liquid, potatoes, and next 6 ingredients, and remaining half & half.

4.   Simmer for 30 minutes, DO NOT boil.

5.   Mix in clam juice, clams and shrimp, and continue cooking for 12 minutes.

ENJOY DAN:                                     SING SONGS & PLANT SEEDS!!