The Ultimate Snickerdoodle

This recipe has been in our family for years. It is a family favorite and once you make these you won’t be getting your Snickerdoodles anywhere else. Recently I have been baking with organic coconut oil in place of butter or shortening. I didn't think these cookies could get any better but coconut oil made did make it better.

The Ultimate Snickerdoodle

Preheat Oven to 375 degrees F.

1-1/2 cups shortening (or Organic Coconut Oil)

2 cups sugar

3 eggs

2 teaspoons vanilla

3-3/4 cups flour

3 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

¼1/4 cup sugar

1 teaspoon cinnamon.

Combine the sugar and cinnamon into a shallow bowl for rolling the dough into.

If you choose to use coconut oil, it is best to melt it. Combine the shortening (or coconut oil) and sugar and cream together. Beat in the eggs and cream together, then add the vanilla and mix well. Slowly add the flour, baking powder, baking soda and salt. Blend well. Using a melon ball scooper, scoop out even size scoops and form into balls, then roll into the cinnamon and sugar mixture. Place them on a greased baking sheet about 3 inches apart and bake for about 11 minutes.

Granddaughter McKenna gives her seal of approval.

Enjoy!

Susie Tronti

Easy Lasagna (No Pre-Cooking the noodles)

The trick to cooking your noodles in the pan is to water down your marinara sauce. The noodles absorb the sauce as they cook and the sauce will thicken. This recipe makes calls for a very large roasting pan and will easily serve at least 12 people. Make sure your pan is about 5 inches high for all the layers. You can make ahead of time when you’re going to have a large gathering, then pop in the oven.

Easy Lasagna (No Pre-Cooking the noodles)

Preheat Oven to 300 degrees

¼ cup olive oil

1 bell pepper, finely chopped

1 large onion, finely chopped

5 cloves garlic, minced

3 lbs of ground beef, turkey or chicken

1 lb ground Italian sausage

½ teaspoon crushed red pepper

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

3 quarts marinara -Click here for a great Vodka Marinara recipe

3 cups Ricotta

2-3 cups shredded mozzarella

1 lb lasagna noodles, uncooked

In a large pan, sauté the bell pepper and onion until soft. -Salt and Pepper. Add the garlic, ground meat and sausage, then the crushed red pepper, basil, oregano and salt and pepper and cook until the meat is thoroughly cooked. (I choose to drain off the fat in a colander at this point) Return the meat mixture back to the pan.

Now add your marinara (spaghetti sauce) to the meat mixture, but leave 2 cups out for the last layer over the noodles. Thin the sauce with about ¾-1 cup water and simmer for about 30 minutes. To keep it simple there are a lot of great tasting sauces at the grocery store. I grow tomatoes so I always have jars on hand of the homemade stuff.

Now it’s time to layer the lasagna. Start with putting a little of the thinned out sauce at the bottom, then layer with your uncooked lasagna noodles next. Leave some space in-between because the noodles will expand as they cook. Next comes half the meat and sauce mixture. Spread evenly over the noodles. Now add your Ricotta in dollops onto the meat mixture, then half the mozzarella evenly. Now it’s time for your second layer of noodles, then rest of meat sauce, ricotta and mozzarella. Add the third layer of noodles. Add the remaining 2 cups of marinara, thinned with some water, to the top of the noodles. Cover with foil and seal it tightly. The steam from the sauce will cook the noodles.

Cook for 2 hours in a 300 degree oven. I actually cooked it for 90 minutes then turn it to "keep warm" Until we were ready to sit down for dinner.

Enjoy!

Susie Tronti

Canning Fresh Tomato Vodka Marinara

Last Spring my husband and I planted 6 raised garden beds. Ahead of time we planted tomatoes to get a good start on the season. We planted mostly heirloom tomatoes. We ended up filling 1-1/2 of the 4 foot by 8 foot beds with the tomato plants. Then to our surprise last year’s tomatoes seeded themselves in the old bed by the herbs. What do you do with all those tomatoes? You make sauce. One of my favorite recipes is from the show “Barefoot Contessa” - Nick and Toni's Penne Alla Vecchia Bettola -This is such a good recipe that I decided to use the basic idea of this marinara to can my Fresh Tomato Marinara.

 

Let me also add that last year we bought a Vitamix. What an awesome blender. It makes sauces so silky and creamy.

OK so now I’m going to tell you how I made my Marinara sauce using the Vitamix, but at the end I will give you instructions for the sauce if you don’t have a Vitamix.

½ Cup Extra Virgin Olive Oil

3 Large Yellow or White Onions, chopped

½-1Teaspoon Crushed Red Pepper –depending on how spicy you like it

Salt and Pepper

2 Teaspoon Dried Oregano

2 Teaspoon Dried Basil

12 Large Cloves Garlic –finely chopped

2 Cups Vodka

3 Heaping Colanders of Tomatoes –cleaned and stemmed (Sorry, I didn’t weight them)

6 Large Carrots –cleaned and peeled

Salt and Pepper again

1 Cup Fresh Basil Leaves –cleaned and dried

1 Teaspoon Fennel seed

1 Teaspoon Granulated Garlic

1 Teaspoon Granulated Onion

Sugar to taste –It balances out the acidity

Start by picking and prepping your tomatoes and carrots. Place them in Roasting pans and sprinkle with salt and pepper. Roast them in the oven for about 45 minutes at 375 degrees. (I roasted them in my smoker which has the ability to get this hot) When done you will see that the tomatoes are soft and there is a lot of liquid in the pans. This is called tomato water and is an important part of your marinara.

 

**While the tomatoes are roasting this would be a good time to bring your canning pot to a boil.

In a large deep pan, sauté the onions in the olive oil, adding the crushed red pepper, oregano, basil salt and pepper. Sauté until the onions are tender and sweet. Add the garlic and sauté for 2 minutes more. Turn off the heat. Add the vodka and slowly bring your mixture up to a simmer. Be careful. Vodka is flammable. It’s best to make sure the pan you’re using has high enough sides as not to splash out. Let it reduce all the way. Strain out the tomato water from the tomatoes and add to the pan of sautéed onions. I use a wire strainer to keep the seeds out. Now let the tomato water reduce almost completely. You will not believe how beautiful this tastes when reduced.

While the tomato water is reducing, add the roasted tomatoes to the Vitamix, peels, seed and all and carrots. If you don’t have a Vitamix, peel the skins off the tomatoes first then add to the blender. You will need to do this in batches. I usually do 3 batches, so I divide out the fennel seed, basil, granulated garlic and onion, then add about 1 tablespoon sugar to each blending batch, along with some salt and pepper. Pour each batch in a large pot and keep on simmer, stirring occasionally. Also keep an eye on your tomato water being careful not to burn the onions/garlic mixture. Once your tomato water is reduced by about 80%, you can add to the pot of blended tomatoes for a chunky tomato marinara, or you can choose to blend the reduced tomato water/onion mixture in the blender for a very silky consistency, and then add to the tomato sauce. Now taste it. It should not be acidic or lacking in salt. If so, add more salt, sugar or even pepper until the taste has balance.

 

Place 6 one quart jars and lids in the boiling canning pot to sterilize just before using for a few minutes. Fill each jar up to ¼ inch from top. Wipe the rim clean with a clean cloth then center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Enjoy-
Susie Tronti

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