Morning Glory Muffins

Morning Glory Muffins - home made with King Arthur Flour, coconut, sesame seeds, walnuts, carrots, Massachusetts Macintosh apples from our own Cold Spring Orchard & raisins. Too yummy not to share. I love taking food photos and updating my favorite recipes on my blog - and this ranks up as one of my favorite muffins and I found the recipe on the King Arthur Flour website.  Below is my rendition and I use both the sunflower seeds and the wheat germ because the recipe is so moist the wheat germ really makes it perfect. 

Morning Glory Muffins Nancy Style !

Ingredients:

1/2 cup (2 1/2 ounces) raisins
2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat
1 cup (7 1/2 ounces) brown sugar
2 teaspoons baking soda
2 teaspoons Extra Fancy Penzeys Vietnamese Cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (7 ounces) carrots, peeled and grated
1 large tart apple, peeled, cored, and grated
1/2 cup (1 1/2 ounces) sweetened shredded coconut
1/2 cup (2 ounces) chopped walnuts
1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional
3 large eggs
2/3 cup (4 5/8 ounces) vegetable oil
2 teaspoons vanilla extract
1/4 cup (2 ounces) orange juice
Penzeys Cinnamon Sugar 

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.  Bake 25-28 minutes. Best made in large size muffins. 

To make the muffins: 

Use a liquid measuring cup to soak the raisins in hot water & set aside while you make the rest of the muffins.  In kitchen aid mixer, mix together the flour, sugar, baking soda, spices, and salt. Add coconut, nuts, sunflower seeds and wheat germ. 

In the Vitamix pulverize the carrots, apple and orange juice, If you don't have a Vitamix you can grate the carrots & apple. Add the wet to the dry and mix with  the eggs, oil, and vanilla. 

Mix until evenly moistened. Drain the raisins and stir them in. Fill the muffin tins almost to the top -- it is  a moist recipe and they do not raise that much. Wonderful to eat hot with butter. Yummy treat for fall mornings!

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...

Tutti Fruity Power Shake

My recovery drink of choice!  In preparation of running my 28th marathon in New York City - I have slimmed down by watching what I eat, counting the calories and trying to limit eating and drinking what I love in moderation.  My miles have increased and my recovery is so important to being able to get back out there again and hit the pavement with more miles at a faster pace.  After going through chemotherapy for my lymphoma this past year my body is really in tune to what fuel I ingest.  So the recipe is lots of salads, protein, fruits and water!  My whole grains are limited, but I love Heritage cereal in the morning.
 We love our Vitamix for juicing and mixing our protein drinks.  Best investment ever!

Here is my Power Shake recipe that I zap together in my Vitamix every other day - unless there are high mileage days that just need that extra boost!  Try it! You will love it too!

1 cup Orange juice
1/2 cup Strawberries (fresh or frozen)
1 banana
1 scoops Whey Protein (Vanilla Ice Cream flavor)
1 scoop GU2O powder (or your electrolyte powder of choice)
ICE

Optional:  Mix it up with frozen mango or pineapple too!

Blend it up in your Vitamix or blender

Serve it up cold in a frosted mug!

So yummy and refreshing and it give me a LOT of energy!  :)

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)

Popcorn Balls!

• This recipe was a HUGE hit at the Lupa Zoo Halloween Party last night!  It was a memory of my childhood when we used to get popcorn balls when trick or treating in the neighborhood.  Seems like no one makes this classic anymore, so I thought it would be fun to try out this recipe.   Enjoy!
• 
  
• 3/4 cup light or dark corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn or 3 microwaveable bags (light or plain style)

Directions

1. After popping, I placed the popcorn in my biggest Tupperware bowl I could find. I shook the popcorn to REMOVE the kernels (very important). 
2. Then, in a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
3. Grease hands with vegetable shortening (or spray them with PAM) and quickly shape the coated popcorn into balls before it cools.Place on a tray and serve at room temperature or wrap in plastic wrap.
4. Variations include adding carmel or peanut butter.  

Happy Halloween!

Pumpkin Applesauce Bread

Fall is here and the foliage is in full bloom.  In New England we look around at the beautiful "bursting" colors of red, yellow, greens and orange and feel the cool brisk air.  It is a season where the leaves fall to the ground and the trees stand strong.  Pumpkins, corn husks, squash, and mums of all colors don the doorsteps as the Halloween decorations come out and the days get shorter.  I love this time of year!  We have started to move the wood from the pile to the house and need to get out there and chop some more before the snow starts to fly.  Apples season is almost complete and hot apple cider is my latest favorite along with my favorite Starbucks Pumpkin Spice Latte.  That is.... a   "Nonfat, Grande, Triple Shot, 1 pump Pumpkin spice with extra whip cream AND sprinkles"

That was me not trying to be complicated.  :)

We love our Vitamix and have used it mainly for smoothies for recovery and building muscle with whey & soy protein combinations with strawberries, OJ, bananas, Physique & Performance (Shaklee magic)  But when in apple season the blended apple with Penzey's Extra Fancy Vietnamese Cinnamon warm in the microwave is my all time favorite comfort food. 

Recently I have been breaking out some pumpkin bread recipes and served a carrot pumpkin for Schuyler's party... but today with the applesauce flowing I found a few variations on a Pumpkin Applesauce bread and made my own variation.  Being the only one to test so far -- I will say it is incredibly YUMMY!  Try it yourself - I am posting the recipe below! 

Thanks for stopping by!   Please leave me a comment!  I love comments!

I got some great photos today of the foliage and am sharing those along with this post - but have begun to love the foodie shots.....  let me know which angle and photo is your favorite that i have here and also if you think there is something you do with food photography that I should try.   I love our teak table dressed with a harvest runner, wooden candle holders, Simon Pearce dishes and the pewter bowl with the apples.  

Nancy's Pumpkin Applesauce Bread

Preheat oven to 350 F

Grease 3 loaf pans

Mix together in Kitchen Aid Mixer - in this order (wet first - dry second): 

1 cup Egg Beaters (or 4 eggs)

1 cup freshly made pureed pumpkin

1 cup freshly made applesauce 

1 cup vegetable oil

2/3 apple juice or water

3 1/2 cups flour 
2 cups white sugar

1 cup light or dark brown sugar

2 tsp baking soda

1 tsp kosher salt

1 tsp Penzey's Vietnamese Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1/2 tsp Cloves

Optional:  1 cup walnuts and/or 1 cup raisins
PS: You can use canned pumpkin and applesauce in a pinch! :)


Sprinkle cinnamon, nutmeg & sugar on the top before baking

Bake at 350 degrees for 50-60 minutes - test with a knife to be sure it is done. 

Cool in loaf pans for 10 minutes

Enjoy!

Happy Fall!

This above last photo is my submission for Macro Monday.  Enjoy!  

More Massachusetts Foliage Photos from Nancy E Photography - enjoy!

Click on the photo to link into the gallery.

"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.

You Capture: In the Kitchen ----- Chocolate Chip Cookies!

I have been having this craving for chocolate chip cookies lately and really think today is the day I am going to make the effort since my mom & sister are here for a visit.  :)  I absolutely LOVE this cookie recipe that I got from King Arthur Flour (out of Norwich, Vermont) --- I call it "magic flour" -- I make the BEST stuff and can't seem to go wrong when I use it! Love it.  King Arthur has this great website with all kinds of recipes This particular recipe for Chewy Chocolate Chip Cookies I featured on this blog back in 2007 is the absolute BEST Chocolate Chip Cookie recipe EVER from Kiera's Chocolate Chip Cookies on Parade!

Chewy

Well, we're still looking for the ULTIMATE chewy chocolate chip cookie -- but this one is a worthy contender. We feel that, with a bit shorter baking time, these might become even chewier. A normal-thickness (3/8-inch) cookie, these have a smooth surface, and brown evenly. Our taste-testers' comments: "Great combo of crisp edge and chewy center." "Very good, why did the chips spread out so much?" Answer: If you use our bittersweet chips, or other "atypical" baking chips, they may not contain as much lecithin, which is the natural ingredient in "standard" chocolate chips that keeps them from melting at baking temperature.

1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature
1/4 cup (1 3/4 ounces) granulated sugar
1 1/4 cups (8 3/4 ounces) brown sugar, fairly firmly packed, light or dark
1 large egg
1 egg yolk
2 tablespoons (1 ounce) whole milk
1 1/2 teaspoons vanilla
2 1/4 cups (9 1/2 ounces) unbleached bread flour
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 ounces) chocolate chips

Melt the butter in a microwave, or in a saucepan set over low heat. (Obviously, the butter doesn't have to be at room temperature for this one.) Mix the melted butter with the sugars, and proceed with the recipe as directed in Kiera's Standby cookies, adding the milk to the egg, egg yolk, and vanilla. Bake the cookies in a preheated 375°F oven for 13 to 15 minutes, till they're an even light brown.Yield: about 18 cookies, 4 to 4 1/4 inches in diameter.

Nutrition information per serving (1 cookie, 70g): 316 cal, 17g fat, 3g protein, 12g complex carbohydrates, 26g sugar, 1g dietary fiber, 53mg cholesterol, 200mg sodium, 133mg potassium, 112RE vitamin A, 2mg iron, 25mg calcium, 50mg phosphorus, 15mg caffeine.

Hot on the rack.  Yum.
Trust me.  These cookies are amazing.

Here is the photo for YOU CAPTURE "In the Kitchen" Feature.

Scavenger Hunt Sunday

1. Food


My famous Capresse Italian Salad - layered with fresh tomatoes, fresh mozzarella, crushed fresh garlic, red onion, fresh basil from the garden and drizzled with EVOO and the finest aged balsamic vinaigrette.  I love sharing my recipes and taking pictures of my creations.  I made this fabulous dinner with sole, garlic bread, this capresse salad and some Pellegrino for my love last night and this salad was just too gorgeous not to shoot!

2. Portrait


This is from a wedding shoot I did in March from my archives.  I haven't done portraits lately although I hope to make some time soon as it is so much fun to shoot beautiful photos of families.   I have done some American Cancer Society fundraising with portraits for my marathon efforts, and hope to do some more in the fall as that is the best time to get the colors and just in time for Christmas!  This is the Marcotte Family in Sturbridge, MA.  I was so happy to be asked to shoot their wedding and got some beautiful portraits that day!

3.  Chair


A handmade chair in our living room by the beautiful window.  This chair is a piece of art and so very comfortable to sit in too.  The rocking stool by its side is one of my Dad's that I hold dear to my heart.  This is a very comforting place in our home.  What amazing place to sit in peace with the beauty of the outdoors right outside the window.

4. Game


The rope swing was just so much fun last weekend---- I had to share this one of Stephen hanging on right before the lift up!  Although it is more of a "play" shot -- I didn't get much gaming in this past week and truly loved taking these shots! -->

Fun and games at the Relay For Life Water Balloon Toss -- I got some fun shots of this activity, but the flash and colors didn't quite work with the timing of the day.  Love the faces of these final competitors with the concentration and competition in their faces.  So much fun to get photos of the healthy youth in our neighborhood!  Had to share this one from my archives.

5. Miniature


When Schuyler was growing up he just loved horses, probably until about age 4-5.  This past month he decided to clean off his shelf of the Breyer collection and put his own collectibles of DS games and legos there instead.  I think the horse collection (probably more than 50 horses) is for me more than him, but we boxed them up sadly and now they are on a closet shelf in the spare room.  I have the miniatures out on my desk as they are so beautiful.  It was one birthday that I put them in goodie bags and had quite a few little spares.  :)  Here they are in all their beauty.  The strength and beauty of a horse is something I truly admire.  I would love to get out to cousin Lynne's horse shows and get pictures of her daughter.  Maybe that is another junket for this summer?  :)  


Had to share both of my favorite pictures that I took this morning.  Hope you like them!  My husband Steve liked the silver one the best as it really looks like he is running up the rock!

PLEASE leave a comment if you stop by - I would love to hear from you! 

The rules are simple:

1. Anyone can participate (although it started in a photography board on The Bump). 
2. You're encouraged to take five new photos this week for the challenge. 
3. If you get stumped, you may use one photo from your archive 
4. Link up here on Sunday (or Monday at the latest) - you can use the new button. 
5. Have fun!