Whole Grain Banana, Apricot, Cranberry Muffins

I’ve recently learned about the benefits of the ch-ch-ch-chia seed. They digest slowly making you feel full faster. They stabilize your blood sugar levels and are loaded with fiber and other benefits. You can find Chia Seeds in bulk, at about 10 dollars per pound at any whole foods/fresh/organic type of store. My goal is to come up with a few recipes that are delicious and loaded with beneficial ingredients. Today I made these muffins and they turned out great. They are super moist and satisfying, and the best part is how great the house smells. Enjoy the recipe below.

Whole Grain Banana, Apricot, Cranberry Muffins

*¾ Cups Coconut Oil

¾ Cups Brown Sugar

2 Eggs at room temp

½ Cup Sour Cream

¼ Cup Chia Seeds

1 Teaspoon Vanilla

1 Teaspoon Salt

2 Teaspoons Baking Powder

¼ Teaspoon Baking Soda

1 Cup Mashed Bananas

2 Cups Flour (see below)

Pecans

Cranberries

Chopped Dried Apricots

Preheat your oven to 350 degrees.

(For the flour I used ½ cup unbleached flour, ¾ cup Whole wheat, 2 Tablespoons Amaranth flour, ¼ cup Steel Cut Oat Flour, ¼ grinded Bulgar Wheat Flour, and 2 Tablespoons Flaxseed. I have a Vitamix with an attachment the mills whole grains, but I noticed that “Bob’s Organic” carries a large line of milled grains. Feel free to mix in your favorite whole grain flours)

*Coconut Oil is best blended when melted down and blended well with the sugar. At room temp it is a hard solid consistency. It’s ok to substitute with butter.

Combine the melted coconut and sugar and cream well. Add in room temperature eggs and blend well. Add the sour cream and chia seeds and blend. Add the vanilla, salt, baking powder, baking soda and blend. Add the mashed bananas and blend well. Add the Flour and blend well, followed by the pecans, cranberries and apricots.

Using an ice cream scooper, put one scoop of batter each in a paper lined muffin pan. Bake for 22 minutes or until done. Makes approximately 16 muffins.

Enjoy-

Susie Tronti

Honey/Lime glazed Salmon over Stir Fry Veggies with Steamed Brown Rice and Warm Beat and Carrot Asian Slaw, drizzled with Mango Vinaigrette

Randy and I are trying our best to start experimenting with healthier foods. Today we went to the Market and bought a lot of fresh veggies. We also want to keep on hand steamed brown rice and beans as well as have proteins ready for quick meals. When making steamed brown rice, you need to make sure you start it 2 hours before you’re ready to eat it because, being whole grain, it takes longer to soften the rice through the cooking process. The recipe I’m giving makes about 4 cups of rice but it keeps nicely in the refrigerator for a week, plus we need to get our whole grain intake daily so this makes it easy access.

Now, as a kid, I didn’t like beats, but that’s because they came from a can! When you buy them fresh they are so much better. Don’t forget to buy your beats with the leafy tops still attached. Those leaves are edible and great when sautéed for about a minute or so.

So here’s what I came up with for tonight’s meal. I’ve written it out in the order I cooked it.

Steamed Brown Rice

2 Tablespoons Olive Oil

1 Tablespoon Susie’s White Spice Rub

Sauté together for 1 minute.

Add 1 Quart of Organic Vegetable Broth and bring to a boil

Add 1-3/4 Cups Whole Grain Brown Rice.

Bring back to a boil and turn down to a simmer for 50 minutes with a lid on the pot. Turn off the heat after the 50 minutes and let stand for about 30 more minutes with the cover on it.

Prepare all the veggies first because they cook fast.

2 Cups Broccoli, chopped

½ Red Onion

½ Red Bell Pepper

Place all the purple ingredients in a container

The leaves off the beets chopped and washed thoroughly.

4 Stalks Celery, sliced

1 Baby Bok Choy, sliced

1 Teaspoon Freshly Grated Ginger

1 Teaspoon Freshly Grated Garlic

A handful of Cilantro

Place the green ingredients in a separate container

-Set aside until ready to cook.

Warm Beet and Carrot Slaw

1 Medium Beat, shredded

4 Carrots, shredded –This can be done in the food processor with a grater attachment.

1 Teaspoon freshly grated Ginger

½ Teaspoon Chinese Five Spice

2 Teaspoons Organic Honey, locally grown is the best flavor

1 Teaspoon Sesame Oil

The Zest of 1 Orange

Combine the ingredients and set aside until you have the stir fried veggies going. Then you will steam the beet slaw in a microwavable container for 2 minutes on high. –How easy is that?

Now let’s get the Mango Vinaigrette started.

In a blender combine

½ Cup Mangos

1 Tablespoon Honey

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Peanut Oil

1 Teaspoon Minced Garlic

1 Teaspoon Sesame Oil

1 Teaspoon Grated Ginger

1 Teaspoon Sriracha

The juice of one Orange

Blend until creamy. If the honey doesn’t blend well, you can microwave the ingredients until warm.

Back to the Prepared Veggies-

In a pan or wok, Pour 2-3 Tablespoons of Peanut oil and 1 teaspoon Sesame Oil and a pinch of Crushed Red Pepper Flakes. Add the purple ingredients. These ingredients will sauté on medium high for about 4 minutes before adding the green ingredients below. After the purple ingredients have stir fried for 4 minutes, add the green ingredients and cook for 2 additional minutes.

Go ahead and get the beat slaw in the microwave at this point. Remember, just 2 minutes.

Salmon

Season the salmon with salt and pepper

In a medium/ high pan combine 2 Tablespoons Peanut Oil and 1 Teaspoon Sesame Oil. Add the Salmon. Once you flip the salmon, brush on the honey lime ginger mixture (below in black) and continue to cook the other side. Cook to medium-rare. Remove the salmon and let it rest while you stir fry the veggies and steam the slaw.

For the Salmon glaze

Combine in a small container:

1 Tablespoon Honey

1 Teaspoon Lime Juice

1 Teaspoon Freshly Grated Ginger

On your plate, layer the rice, then the stir fry veggies, and place the salmon on top. Place the slaw on the side, touching the veggie/rice mixture and drizzle around the plate with the Mango Vinaigrette.

-Enjoy!

By Susie Tronti



Morning Glory Muffins

Morning Glory Muffins

Preheat your oven to 350 degrees

2 Cups of your favorite dried fruits and 1 Cup of your favorite nuts -pulse/chop together in the food processor (I used Raisins, dried cranberries, dried Apricots and Pecans)

It should look like this.

¾*3/4 Cups Steel-Cut Oatmeal, -Cooked (Best if prepared ahead of time)

¼1/4 Cup Pure Maple Syrup

¼1/4 Cup Flax seeds

¼1/4 Cup Wheat Bran

2 Ripe Bananas, Smashed

Combine the above ingredients, including the fruit and nuts. Set aside.

3/4 Cup Butter, Softened

½1/2 Cup Packed Brown Sugar

2 Eggs

1 Teaspoon Vanilla

Cream the above 4 ingredients

½Add 1/2 Cup Sour Cream

1-1/2 Cups Whole Wheat Flour

½1/2 Cup All purpose Flour

1 Teaspoon Salt

½1/2 Teaspoon Baking Soda

3 Teaspoons Baking Powder

Add the above ingredients to the creamed mixture and blend well.

Add the fruit mixture and slowly incorporate until well blended.

Using an ice-cream scooper, fill each lined muffin almost to the top. It should fill about 27 muffins. Bake 350 degrees for about 20 minutes or until inserted, sharp knife comes out clean.

Enjoy!

-Susie Tronti

*To make ¾3/4 Cups Steel Cut Oats, Boil 1 Cup Water, Add 1/3 Cup Steel Cut Oats and ½1/2 Teaspoon salt and simmer, covered, for about 30 minutes. Remove from heat and let sit for 30 more minutes.

Salmon with Lemon, Wine and Garlic Reduction over Linguini

Salmon with Lemon, Wine and Garlic Reduction over Linguini

1 Pound Linguini Pasta, cooked to directions on package.

Start boiling your pasta and cook it while preparing the rest of the meal.

1-1/2 Pounds Salmon

Susie’s White Spice Rub

¼ Cup Olive Oil

¼ Cup Butter

Melt the Butter with the Olive Oil in a large pan. Meantime, lightly sprinkle Susie’s White Spice Rub onto each piece of Salmon, both sides. Turn the pan to medium high and carefully place the Salmon in the pan. You can see the sides of the Salmon cooking and when you see that half of the sides are cooked on the bottom, turn the Salmon over to cook the other side. Salmon Cooks fast so make sure not to over-cook and dry it out.

1 Tablespoon Honey

Juice and Zest of One Lemon

1/3 Cup White Wine

1 Teaspoon Finely Chopped Garlic

¼ Teaspoon Crushed Red Pepper

Combine the above Ingredients in a small bowl and whisk together. Once the Salmon is cooked set it aside and add the above (blue) ingredients to the pan and let simmer.

1 Teaspoon Kosher Salt

Freshly Ground Black Pepper to taste

1 Cup Chopped Roma Tomatoes

¼ Cup Chopped Kalamata Olives, or 1 Tablespoon Capers

Add the above ingredients to the simmering sauce and continue to simmer until the sauce is reduced by half.

½ Cup Heavy Cream

Once the sauce has reduced, Pour the heavy cream into the sauce and simmer for about 3 minutes.

Toss in the Pasta with the sauce and incorporated well.

Handful of Fresh Basil Leaves, finely chopped –Add to the Pasta Mix at the end.

Parmesan Cheese for Garnish

Enjoy!

-Susie Tronti

Fresh Plum Crostata

One day we were watching Giada De Laurentiis on Food Network and she made a beautiful Apricot Crostata. We immediately went to the store and got the ingredients and enjoyed it that evening. The crust was flakey, buttery and wonderful and the dish itself was savory and sweet at the same time. It paired beautifully with Sauvignon Blanc. In June 2011, I made Apricot Crostata for my daughter’s baby shower as well and it quickly disappeared.

This summer we have an abundance of plums so I decided to make the Crostata with the plums instead of the apricots and twist it up a little. It was even better than the Apricot. There are so many wonderful things you can do with Giada's wonderful Crostata crust. I think I’ll just keep coming up with more fillings. Stay tuned.

Fresh Plum Crostata

Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 tablespoon sugar
• 3 tablespoons cold, butter, cut into small pieces
• 1/2 cup cold mascarpone cheese
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons ice water

Filling:

• 2 cups plums, sliced
• 1/3 cup chopped pecans
• 1-1/2 Tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3 tablespoons honey
• 2 Tablespoons corn starch.
• 8 ounces Fontina cheese, rind removed, cut into 1/2-inch cubes

Set aside:

• 1 egg, beaten with ½ teaspoon water

Directions

Crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.

Filling: In a medium bowl, combine the Plums, Pecans, lemon zest, lemon juice, cinnamon, and salt and honey. Stir in the corn starch and carefully blend until all the ingredients are coated. Stir in the cheese.

Preheat the oven to 375 degrees

Put the chilled dough on a floured, non stick flat cookie sheet. Lightly flour the top of the dough. Roll the dough into an 11-inch circle, about 1/4-inch thick. Put the plum filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edges of the pastry and pinch to seal any cracks in the dough. Using a pastry brush, brush the crust with the beaten egg.

Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven and allow to cool somewhat. Place on a cutting board and slice with a large sharp knife. Arrange on a serving dish.

Enjoy!

Pan Seared Cold-Smoked Shrimp

Pan Seared Cold-Smoked Shrimp

First off, soak a handful of apple wood chips.

3 Pounds large Shrimp, peeled and deveined

3 Tablespoons Olive Oil

4 Cloves Garlic, minced

½ Teaspoon Salt

Pinch Crushed Red Pepper

Dash of Black Pepper

Combine the above green ingredients and toss together with the shrimp. –Set aside for 30 minutes.

Meanwhile, set up your smoker to cold smoke.

Make a pan of ice water and place directly beneath where the shrimp will smoke.

Place 8 Charcoal Briquettes in a charcoal chimney and burn until light gray in color.

Place your marinated shrimp on a pizza pan with holes in it, or directly on the grill one rack above the ice water so that the ice water keeps the shrimp cool.

Place the briquettes on your smoker tray and put the handful of wet chips on the briquettes, then close the smoker and smoke for 20 minutes, being careful that the smoker stays cool as not to cook the shrimp.

A little Smoke action.

Preheat a cast iron pan to medium/high. Add enough olive oil to coat the bottom of the pan 1/8 of an inch. Place the shrimp (in batches) in the pan, remembering the order you placed them in and cook for 1 minute on each side. It should sizzle a lot and get crispy. Be careful not to crowd the shrimp or it will steam instead of getting crispy.

Place the cooked shrimp on a cooling rack with a paper towel under the rack to catch the oil drips.

I have served this shrimp with risotto, on salads, and in tacos.

Enjoy!

-Susie Tronti

I haven’t tried this recipe over an open campfire instead of the smoker, but am excited to try it. Instead of cold smoking the shrimp, I thought, after marinating them, I would place them in a grill basket like this one,

and putting over hot oak coals and maybe serving with baked potatoes, wrapped in foil over the coals then making a nice crispy salad. If I do this, I’ll link the blog to this post.

Honey-Lime Spiced Cherry Wood Smoked Salmon

What makes this dish successful is the sweetness of the honey combined with the smoky flavor of the cherry wood and spices. If you don’t have a smoker you could always use a charcoal grill and add in some cherry wood chips for the flavor. Some gas grills have containers for smoking as well. If you do grill, use the hot part of the grill to get a nice sear, making sure not to overcook the inside. It is best served medium rare.

Ladies, do not be intimidated by outdoor cooking. Once you’ve tried it, you’ll never want to cook in your house again. I have a page dedicated to outdoor cooking for reference.

Honey-Lime Spiced Cherry Wood Smoked Salmon

3 Pounds Salmon

2 Tablespoons Susie’s White Spice Rub

2 Tablespoons Olive Oil

1 Tablespoon Lime

1 Bottle Honey

Cherry Wood Chips

Soak ½ cup of cherry wood chips in water.

Combine the White Spice Rub, olive oil and lime. Let stand for 30 minutes.

Pat dry the Salmon with a paper towel then liberally brush the salmon with the spice rub mixture. Lightly squeeze a thin stream of honey over all the salmon making sure to cover a good amount of the fish. Allow to marinade for 30 minutes at room temperature.

Preheat the smoker to 375 degrees and add the cherry wood chips.

Place the salmon directly on the grill of the smoker, or on a pizza pan with holes in it. Smoke at 375 for about 15 minutes.

Enjoy!

-Susie Tronti