Thursday, September 15, 2016

Corporate lunchtime seminar

"I just wanted to send you a quick note saying thank you so much for your great seminar today! We have had nothing, but awesome feedback. You were fantastic and we are looking forward to having you back on the 29th! Thanks again,"
Lauren M., IDG, Framingham, Massachusetts

Ratatouille

© "From Ellie's Kitchen to Yours"
 
2 large onions, sliced
4 large garlic cloves, finely chopped
1/4 to 1/2 C olive oil
2 green peppers, peeled and sliced
1 large eggplant, diced
4 or 5 small zucchini, cut into 1/4" slices
1½ tsp salt, or to taste
8 to 10 very ripe tomatoes, peeled, seeded and chopped or   2 to 3 C canned Italian plum tomatoes
Black pepper, to taste
3 T tomato paste
1/2 lb mushrooms, sliced (optional)

Sauté the onions and garlic in the oil in a large frying pan. When onions are translucent, add the peppers, eggplant, and zucchini and mix well. Reduce the heat, cover the pan tightly and simmer for 10 minutes, shaking the pan or tossing the vegetables two or three times so they cook evenly. Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes. Add tomato paste. Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently. If desired, add mushrooms during the last 5 minutes. This may be served hot or cold.

Hint: This is a wonderful dish to make in late summer and early fall when these vegetables are at their peak, for then they are tastiest and least expensive.

Sunday, September 11, 2016

Thursday, September 1, 2016

Baked Peaches

 
5 to 6 peaches
3 T brown sugar
3 T medium or heavy cream

Grease a deep 9-inch pie plate or baking dish. Cut peaches into thick slices and arrange them in the pan, letting them overlap slightly. Sprinkle brown sugar over peaches. Bake at 350° for 30 minutes. Drizzle the cream over the peaches and place the pan under the broiler for about 1 to 2 minutes, or until the edges start to turn brown. Serve warm, with vanilla ice cream or frozen yogurt, if desired.

Hint: This wonderful and easy dessert is best when fresh peaches are at their peak and are almost overripe. To reduce calories, you can substitute milk for the cream. It will still be tasty but not as delectable as with cream.

Thursday, August 18, 2016

Framingham Public Library

"Thank you so much for doing another wonderful cooking program here! You are always popular.”
Michelle L., Framingham Public Library, Massachusetts

Monday, August 15, 2016

Mexican Taco Salad

© "From Ellie's Kitchen to Yours"
 
1 lb lean ground beef, turkey or chicken
1¼ oz pkg (or less) taco seasoning mix
1 bunch scallions, chopped
1 head iceberg lettuce, shredded
3 tomatoes, diced
8 oz sharp Cheddar cheese, shredded
4 to 5 oz nacho chips, broken into small pieces
6 to 8 oz bottled salad dressing such as French, Catalina, or Catalina Nonfat

Brown beef, turkey or chicken, stirring to crumble; pour off excess fat. Add taco mix. Line a large salad bowl with lettuce, and top with beef, scallions and tomatoes. Sprinkle with cheese and crumbled nacho chips. Toss with enough dressing, to taste. If desired, serve with pita bread.

Hint: To reduce the fat of a traditional taco salad, use ground turkey or chicken, instead of beef, low fat cheese and low fat or nonfat salad dressing. This makes a wonderful lunch or supper, especially on a hot summer day. It makes a real hit with people of all ages!

Saturday, August 6, 2016

Monday, August 1, 2016

Pasta with Tomatoes and Basil

 
1/2 lb cherry or grape tomatoes, cut in halves
1 to 2 cloves garlic, minced
1/4 C fresh basil, chopped
3 to 4 T olive oil
1/4 to 1/2 tsp salt
1/2 tsp sugar
Freshly ground black pepper
1/2 lb penne, farfalle, or gemmelli, cooked and drained
1/3 to 1/2 lb fresh mozzarella cheese, cut into small cubes

Combine everything except pasta and cheese. Allow mixture to sit at room temperature for at least 30 minutes or prepare several hours in advance and refrigerate. When ready to serve, cook pasta and drain. Add cheese and toss. Add tomato mixture and toss well. Adjust seasonings to taste. Serve warm or at room temperature.

Hint: A nice addition to this is garlic bread crumbs or croutons. To make garlic crumbs, brush Italian, French or sourdough bread with garlic oil. Place on a cookie sheet and bake at 300° for about 30 minutes, or until crisp. Cool and cut into croutons or place croutons in food processor and process until crumbs form.

Friday, July 15, 2016

Sangria

 
1 bottle dry, full bodied red wine
1½ oz brandy
1 oz orange-flavored liqueur, such as Cointreau or Triple Sec
1/4 C orange juice
1/4 C sugar, or to taste
1 orange
1 lime
Ice cubes
Club soda

In a large pitcher, combine wine, brandy, liqueur, orange juice and sugar, to taste, and refrigerate. Just before serving, wash fruit and slice into 1/8-inch thick rounds, and then cut orange rounds in quarters. Remove pitcher from refrigerator, add ice cubes, fruit and club soda, to taste. Pour into glasses, garnishing each with some of the cut fruit.

Friday, July 1, 2016

Jiffy Blueberry Sauce

© "From Ellie’s Kitchen to Yours"
 
2 C blueberries
2 T fresh lemon juice
3 T sugar
2 tsp cornstarch

Combine all ingredients and place in a saucepan. Cook over moderately high heat, stirring occasionally, until mixture is hot and begins to thicken. Sauce will thicken as it cools.

Microwave: Combine all ingredients and place in a large glass bowl. Cover with plastic wrap, which has one hole poked in it. Cook on high for 3 minutes, stirring once or twice during cooking. Sauce will thicken as it cools.

Hint: Serve hot with pancakes or waffles or at room temperature or chilled over ice cream or frozen yogurt. Raspberries, strawberries or any other berries may be used to make this sauce. Also, you can use frozen berries, however increase the cooking time.

Friday, June 24, 2016

Saturday, June 18, 2016

Kid's cooking birthday party

"Thanks so much Ellie for hosting our daughters 9th birthday 'cooking' party! The 10 girls had such fun wearing their hats and aprons and making the food. They enjoyed eating what they had made even more! I was very impressed with how you handled that many 9 year olds so calmly and patiently; you kept the girls attention and made sure everyone had a turn at helping you with something. It was a great party - thanks again!”
Emma H., Belmont, Massachusetts

Wednesday, June 15, 2016

Korean Steak Marinade

© "From Ellie's Kitchen to Yours"
 
2 to 3 lbs sirloin or flank steak
1 C soy sauce
2 to 3 T canola oil
3 scallions, chopped
1 tsp black pepper
5 garlic cloves, minced
2½ T sugar

Combine all ingredients except meat. Pour over meat and marinate for at least 2 to 3 hours, or up to 24 hours. Grill or broil until desired degree of doneness is reached.

Hint: You can marinate chicken or turkey cutlets in this sauce and grill them very quickly on each side.

Wednesday, June 1, 2016

Two Melon Soup

© "From Ellie's Kitchen to Yours"  

1 small very ripe cantaloupe, peeled, seeded and chopped
2 T fresh lemon juice
1/2 very ripe honeydew, peeled, seeded and chopped
3 T fresh lime juice
1½ tsp fresh mint, minced
Few mint sprigs, for garnish
Sour cream, for garnish (optional)

Purée cantaloupe in food processor or blender with lemon juice until smooth. Purée honeydew, lime juice and chopped mint the same way. Chill, covered, for at least 3 hours. Pour equal amounts of each purée, (using both hands at the same time) into each half of chilled bowls. Garnish with sour cream and mint.

Hint: This is such an unusual and pretty soup to serve because half of the bowl is orange and half is green. Also, the soup is refreshing and low in calories.

Monday, May 16, 2016

Tom & Whitney's cooking lesson

"Had such a great time! Ellie was awesome! So sweet and helpful! The recipes were so delicious and easy, that making dinner after work has become a non stressful thing for us. Thank you Ellie”
Tom & Whitney W., Chelmsford, Massachusetts