Coddled Eggs

How to Coddle Eggs 

2 eggs
salt, pepper
cheese, peppers, mushrooms, sausage, bacon (your choice) Boil the water to reach the top of the coddler, but not over the top
First grease the inside of the coddlers with olive oil or butter
Add eggs and choice of ingredients
Tighten the tops of the coddler - tight but not too tight
Use fork to transport coddler to and from the boiling water
Boil for 10 minutes

 Enjoy

Kara's Carrot Souffle

This is a great recipe that my marathon friend - Kara - brought to our Boston Marathon 2011 party.  YUM!  Got to try it myself and soon.  When I do I will add a photo!  Photo below is of all the local Belchertown girls who ran Boston with my guest Dream Team girl Jill!  
  

Recipe:
* 7 cups chopped carrot (about 2 pounds)
* 2/3 cup granulated sugar
* 1/4 cup fat-free sour cream
* 3 tablespoons all-purpose flour
* 2 tablespoons butter, melted
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 3 large eggs, lightly beaten
* Cooking spray
* 1 teaspoon powdered sugar


* Preheat oven to 350°.


* Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.


* Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.



** I used WAY less sugar and no powdered sugar on top. Most of the rest was the same...

Thai Pork Satay

Thai Pork Satay

Rated:	Prep Time: 45 Minutes	Ready In: 55 Minutes
	Cook Time: 10 Minutes	Servings: 4

"Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion."

INGREDIENTS:

1/4 cup crunchy peanut butter 1/4 cup finely chopped green onions 2 tablespoons soy sauce 2 tablespoons lemon juice 1 1/2 tablespoons brown sugar 2 teaspoons minced garlic 1 teaspoon ground coriander 1/8 teaspoon ground cayenne pepper

1 pound pork tenderloin, cubed 1 (8 ounce) can water chestnuts, drained 1 medium green bell pepper, cut into 2 inch pieces 1 medium red bell pepper, cut into 2 inch pieces 1 small sweet onion, chopped skewers

DIRECTIONS:

1.	In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2.	Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3.	Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes. (from Allrecipes.com)

"Wonder Woman" Home Made Granola

The Chicago marathon is 10 days away and the date is 10/10/10.  I will be donning my WW costume and running alongside BatGirl to complete the 26.2 miles!  Just like all athletes, I have my favorite foods that give me "super" energy.  One of those foods is granola!  Bear Naked brand is my favorite, but I thought I would try to combine some ingredients and create my own!

Such fun!

Creating a granola recipe to enhance super powers! Guaranteed to creating jumping ability to leap tall buildings in a single bound, flying abilities to soar above the clouds and rescue others, and super speed for any marathon you would ever want to run!


OK- maybe not guaranteed, but mentally it sets you up for success! Try it you indeed will LOVE it! Today I made this wonderful granola and thought I should share its fabulous taste with my friends and followers! This has all my favorite ingredients and I tried with with a little milk or combine it with your favorite yogurt --- yummy!  

Great for kids too! 

Nancy’s Homemade “Wonder Woman” Granola


Preheat the oven to 325 degrees F (165 degrees C).
Line two large baking sheets with parchment or aluminum foil.

Mix together in a large bowl

8 cups rolled oats
1/2 cups wheat germ
1 cup sunflower seeds
1 cup sliced almonds
1 cup toasted coconut
OPTIONAL: Walnuts and/or pecans

Stir in saucepan (medium heat) to combine.

1 1/2 teaspoons salt
1 cup brown sugar
1/2 cup maple syrup
1/2 cup honey
1 cup vegetable oil
2 tablespoon ground cinnamon
1 tablespoon vanilla extract

Pour over dry ingredients.

Spread the mixture out evenly on the backing sheets lined with parchment or aluminum foil.
Bake in the preheated 350 degree oven until crispy and toasted, about 40 minutes, stirring every 10 minutes.
Cool, and then stir in the raisins or cranberries.

Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

(Please note in the photos it shows the raisins --- do NOT add the raisins until after you are done -- they survived my mistake, but it will be much better to have the raisins NOT crystalline and cooked.... )  Still yummy though. :)

Boston Marathon Chili

Commentary: 

I have been looking for a good chili recipe for the winter! Wild Jack's Chicken Chili at Mt. Snow is awesome! Jeremy & Sue Ann recommended this recipe to us last fall and I finally tried it!

Steve loved it and so did Stephen --- so it is officially considered a HIT!  :)  I didn't add the jalepenos or any chilis, and not as much chili powder so it wasn't as spicy as it could be.  I used whole tomatoes and would consider "chopping them in the future if you don't like chunky chili.  We used Extra Sharp Cabot cheese and sour cream and it was truly YUMMY!

Boston Marathon Chili
3 tablespoons vegetable oil
2 large onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 pound beef stew meat, cut into 1-inch cubes
2 pounds boneless pork butt or boneless country-style spareribs, cut into
1-inch cubes
1 28-ounce can whole tomatoes, chopped, liquid reserved
1/3 cup chili powder
1 to 2 large jalapeño chilies, chopped
2 tablespoons ground cumin
1 16-ounce can black beans, drained
1/2 cup dry red wine
Grated cheddar cheese
Chopped fresh cilantro
Chopped red onions
Sour cream

Heat oil in large Dutch oven over medium-high heat. Add 2 onions, bell peppers and garlic and sauté until tender, about 14 minutes. Transfer mixture to plate, using slotted spoon. Add beef and pork to Dutch oven and cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes. Return onion mixture to Dutch oven. Add tomatoes with liquid, chili powder, jalapeños and cumin. Season with salt and pepper. Cover Dutch oven and simmer until beef and pork are almost tender, stirring occasionally, about 1 hour.
Add black beans and red wine to chili. Simmer uncovered until beef and pork are tender and chili thickens, about 30 minutes. Adjust seasoning. Ladle into bowls. Serve, passing cheese, cilantro, red onions and sour cream separately.

SALMON WITH DILL SAUCE

Found this recipe on Cooks.com -- my fave site for recipe searches as it has many to chose from.... turns out we had everything in the cupboard -- so it was meant to be! The scores were high and this is definitely a repeat for tomorrow. Fresh taste, good with Edna Valley Chardonnay and some broiled broccoli and cauliflower with Montreal seasoning. A winner! Yum!
Tomorrow we will try with just red peppers. Tonight it was cherry tomatoes and red onions..... all a great combination for a great meal.



1/4 c. cider vinegar
1/4 tsp. mustard, dry
1/4 tsp. dill weed
4 salmon steaks
1 green pepper, sliced into thin rings
1 tomato, thinly sliced
1 sm. onion, sliced into thin rings

SAUCE:

2 tbsp. sour cream
1/2 tsp. dry mustard
1/2 tsp. dill weed
1/4 tsp. lemon juice

In a glass dish, combine vinegar and mustard. Mix well. Add the dill and salmon. Marinate for 10 minutes. Turn salmon over and marinate for 10 minutes more.
Place salmon steaks into baking dish. Distribute peppers, tomatoes, onions on top. Drizzle with marinade. Cover tightly with foil. Bake for 20 or 30 minutes at 375 degrees.

To make sauce: In cup, combine sour cream, mustard, dill and lemon juice. Mix well. Serve over salmon.

Pesto Lovers!

WE love basil - we love pesto - - see my favorite motz basil salad that we just added a little spice to by adding hard peppercorn salami and it is fabulous!

Here is the lasted best pesto recipe that we had last night at Family Dinner on Stebbins. Yum!
Saute the small pieces of chicken breast and make some penne (protein enriched Barilla brand for a great meal!) Serve with fresh baked french ciabatta bread with butter & fresh garlic.

Fresh Basil Pesto Recipe
INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor (Check Amazon.com's sale on Cuisinart food processors.)
METHOD
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

TIlapia - - the vegetarian fish - it is what's for dinner tonight!

Baked Tilapia with White Wine & Herbs

2 fresh Tilapia fillets, approximately 8-10oz each
150ml (1/4pint) medium white wine
1-2 cloves garlic, finely chopped
4 tablespoons freshly chopped mixed herbs
6 salad onions, diagonally sliced
salt and freshly ground black pepper
1/2oz butter

Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste. Place half the butter on each fish.
Cover with a sheet of lightly oiled foil, seal in the fish then bake in a preheated oven 350F, for 30-35 minutes.
Transfer the Tilapia to a serving dish and keep warm. Pour the juices into a pan and serve immediately, sprinkled with the remaining herbs.

Cooking Time: Approximately 35 minutes Serves: 2

Recipe from American Tilapia Association

Photo is from our dinner - - here in Belchertown - - "oh so yummy"

Chicken Chili from Kyla

If not tonight sometime soon I plan to enjoy this tasty recipe from my friend/ colleague in Chattanooga, Tennesee - -