Nancy Diaz

Nancy Diaz grew up in Lynn; her husband Greg grew up in Philadelphia.  It was just by happenstance that they got to know each other.  Nancy and Greg got caught up in a business merger, both working for one of the companies, now mingled into one; otherwise they never would have met.  This business merger led to another kind of merger, which changed their lives forever. 

Both Nancy and Greg had been married before and had not expected to marry again.  But marry they did and even after all these years, they still have a happy, secure life together.  Early on in their union, they searched, found and bought a bed and breakfast in Vermont.   The Quail’s Nest was their dream come true and their goal was to be in the bed and breakfast business for ten years.  At the end of ten years exactly, they sold The Quail’s Nest, moved back to New England and now live in Lynn.

Before Greg, Nancy was a single parent living in Swampscott who had to use her ingenuity in order to support herself and her children.  One of her jobs was preparing meals for the Kosher Meals Program.  She prepared and served meals at the Louis Barrett House on Washington Street in Lynn. Nancy also prepared the kosher Meals on Wheels.  The program was created under the Title Vll in partnership with the Greater Lynn Senior Services and the Jewish Family Service.

Nancy is such a softy that when she heard about a 90 year-old lady who would only eat kosher but Swampscott didn’t have kosher Meals on Wheels program, Nancy personally delivered one meal every day to this elderly lady from the Jewish Family Services program – of course, she was not supposed to – she lived in fear of being discovered; yet never was.  I believe the statute of limitation has expired, Nancy.  It’s OK to let your secret out of the bag now.

In addition to cooking, this industrious young mother was able do clerical work in her home so she could be a stay-at-home mom, adding to her income without being away from her children any more than necessary.

The following recipes all sound so delicious you will want to try them ASAP and the Special Breakfast will be a winner every time!

BLUEAPPLE PIE

This is Nancy’s own creation and I’m sure you will enjoy the combination of these delightful fruits.

8 medium apples, peeled, cored - sliced paper thin                               2 cups blueberries – fresh; if frozen, thawed

1 cup white sugar                                                                          1 cup firmly packed brown sugar

Mix apples and berries together in a bowl and add sugars to the berries.  To this add 1 teaspoon of cinnamon and some nutmeg to taste.  Nancy suggests nutmeg is an individual taste, so add with care.  Add a dash of salt and 1 Tablespoon of AP flour.  Set this mixture aside while you make your crust.

PIE DOUGH

2 ½ cup AP flour                              1 tea salt                             2 Tbsp sugar        1 ½ stick cold unsalted butter, cut into pcs

½ cup cold vegetable shortening cut into pcs                ¼ cup orange juice      

Process 1 ½ cups flour, salt, and sugar in food processor until combined.  Add butter and shortening and process until dough just starts to collect in clumps. Scrape down and add the rest of the flour and pulse just until the mixture is evenly distributed.  Empty into a bowl and sprinkle with orange juice.  Mix and press with rubber spatula to make the dough stick together.  You may need to add water in very small amounts until you have the right consistency.  Divide the dough into two equal pieces and wrap in plastic.  Refrigerate for one hour or no longer than two days before you make your Blueapple Pie, if you can wait that long. 

After adding filling to your 10” bottom pie crust, dot filling with butter and sprinkle with cinnamon/sugar and a dash of nutmeg.  Place the top crust on and flute the edges.  Vent the top in a decorative manner.  You will need to protect the fluted edge with a cover of foil to prevent darkening.  Bake for 15 minutes at 400 degrees.  Reduce heat and continue cooking for about 45 minutes without opening the oven door.  The pie should be perfectly golden at the end of that cooking time.

BLUBANA BREAD

¾ cup sugar         2 medium-ripe bananas, mashed   ½ cup brown sugar, packed       2 cups fresh, large blueberries

½ cup butter, softened      1/3 cup milk        2 eggs    1 tea vanilla        2 cups flour         1 tea baking soda

½ tea salt             most important ingredient is 1 tea allspice

Pre-heat your oven to 350 degrees and grease a 9” x 5” loaf pan only on the bottom.  Combine the sugars and butter.  Beat until light and fluffy.  Add eggs one at a time.  Beat well after each addition.  Add bananas, blueberries, milk and vanilla blending well with each addition.  In a small bowl, combine flour, baking soda, salt and allspice, mixing well.  Add to the banana mixture.  Turn into the greased pan and bake about 50 – 60 minutes or until a toothpick comes out clean and top is golden.

NANCY’S SPECIAL BREAKFAST

This is a special breakfast Nancy prepared for guests at The Quail’s Nest, which Living Foodies can rarely find and an truly enjoy to their hearts content.  This recipe is for two people.

The night before, place one cup of steel cut dry oats and two cups of water in a container in the refrigerator with ¼ cup of raisins.  Leave this overnight.  In the morning, peel and core an apple and process in the blender to the consistency of applesauce.  Add cinnamon to taste and sweeten with honey or maple syrup (never anything but the real thing).  Remove the oatmeal from the frig and divide the oatmeal into two serving bowls.  Top with the apple/honey mixture.  Decorate with additional raisins.  How interesting and what a healthy way to start the day.

GOLDEN GRANOLA

6 cups Old Fashioned Quaker Oats              2 cups chopped nuts – almonds and walnuts mixed              2 cups shredded coconut

2 tea cinnamon                  ½ cup melted butter          ½ cup real maple syrup    2 tea vanilla

2 cup dry golden raisins  

In a 350 degree oven – on a large ungreased cookie size pan with sides, place oats, nuts, coconut and cinnamon.  Combine butter with maple syrup and drizzle over all.  Toss to mix well.  Bake 30-40 minutes, tossing every 5 – 10 minutes so everything is evenly cooked.  Add the raisins when done and store in tight container.  This makes a lovely hostess gift.  Stored in small jelly jars with a little bow any hostess will welcome this tasty and healthy present.