Friday, September 8, 2017

Kid's cooking birthday party

"Thank you again for making Anaiya's birthday party so great! You were amazingly patient with such a large group of all different little personalities. Anaiya and her friends had an absolute blast. The chef hats and aprons were adorable. It was particularly helpful to assign every kid to a job. Nobody complained about not being included and they all felt they played an important role in the cooking process. They are a picky bunch of eaters but all of them really enjoyed the meal. I was extremely pleased with everything from set up to clean up. I can't wait to try out some of the recipes from your book with her!

"Thank you again for an awesome 11th Birthday that Anaiya will never forget!”
Nikiya J., Cambridge, Massachusetts

Friday, September 1, 2017

Vegetarian Chili

© "So Easy, So Delicious"
 
1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.

Wednesday, August 23, 2017

Hazel's cooking lesson

s "Thank you again for a wonderful experience for Hazel yesterday!”
Beth W., Southboro, Massachusetts

Tuesday, August 15, 2017

Peach Upside-Down Cake

© "So Easy, So Delicious"
 
Topping:
½ C brown sugar
1 T butter or margarine, softened
2 C peach slices, fresh or canned, well drained

Grease or spray an 8-inch pan with nonstick cooking spray. Combine brown sugar and butter or margarine and pat into bottom of the cake pan. Arrange peaches on top.

Cake:
1¼ C flour
1¼ tsp baking powder
Dash salt
¾ C sugar
2 eggs
¼ C butter or margarine, softened
⅔ C milk
1 tsp vanilla

Combine all ingredients in a large mixing bowl and blend on low speed until well mixed. Turn mixer onto high speed and continue mixing for 3 to 4 minutes, or until everything is well blended. Pour batter over peaches. Bake at 350° for 35 to 40 minutes, or until a toothpick, inserted in the center, comes out clean. Cool cake in pan for about 10 minutes. Invert onto a serving plate. Serve warm, garnished with ice cream, frozen yogurt or whipped cream, if desired.

Hint: Although this is best when served warm, it is still tasty at room temperature.

Tuesday, August 1, 2017

Basil and Spinach Salad

© "So Easy, So Delicious"
 
6 C spinach leaves
1½ C basil leaves
1/4 C olive oil
3 cloves garlic, crushed
1/3 C pine nuts (pignoli)
Salt and pepper, to taste
1/3 to 1/2 C fresh Parmesan cheese, grated

Toss the spinach and basil together in a large bowl. Heat the oil in a skillet and add garlic and pine nuts. Sauté until the nuts begin to brown slightly. Pour oil mixture over the greens and sprinkle with Parmesan cheese. Toss immediately and season to taste with salt and pepper.

Friday, July 21, 2017

Kid's cooking birthday party

"Thank you for doing Tanisha's party. She and her friends had an amazing time.”
Amita R., Westborough, Massachusetts

Tuesday, July 18, 2017

Chicopee Public Library

"I was so glad you could come. The patrons who took part were thrilled with the program and loved being able to taste the recipes. Thanks so much for making such delicious food for us.”
Carol L., Chicopee Public Library, Massachusetts

Saturday, July 15, 2017

Red Potato Salad a la Moutard

© "So Easy, So Delicious"
 
1½ lbs red potatoes
2 scallions, chopped
2 T Dijon mustard
1 T Pommery mustard
¼ C olive oil
2 T red wine vinegar
3 T parsley, chopped
Salt and pepper, to taste

Scrub the potatoes and cut in half. Boil just until tender, about 15 minutes. Drain and cool well. Slice into ½-inch pieces. In a jar, combine both mustards and oil. Add red wine vinegar, scallions and parsley and shake well. Add salt and pepper, to taste. Pour this mixture over the potatoes and toss until potatoes are coated with dressing. Serve at room temperature or chill for a few hours or up to 2 days before serving.

Hint: This potato salad is low in fat and is very flavorful!

Saturday, July 1, 2017

Grilled Tuscan Salmon

 
2 tsp Italian seasoning
1 tsp paprika
1/2 tsp coriander
1/4 tsp black pepper
1/2 tsp salt
1 tsp garlic powder or finely minced fresh garlic
(4) 6 oz salmon filets
4 tsp olive oil

In a small bowl, combine spices. Brush each skinless side of fillet with 1 teaspoon olive oil. Sprinkle a quarter of the spice mixture on each fillet and press into oil. Allow this to stand for about 15 minutes. Place salmon, skin side up on a well-greased grill. Cover grill and cook over high heat for about 3 minutes. Flip over and cook, skin side down, for about 5 to 6 additional minutes, or until done. Grilling time depends on the heat of the grill and the thickness of the fillet.

Hint: To prevent fish from sticking to the grill, before cooking make sure the grill grids are very clean. Scrape grids with a brush and then wipe with a damp cotton rag. Then apply oil to the grids before heating the grill.

Thursday, June 15, 2017

German Blueberry Kuchen

© "From Ellie's Kitchen to Yours"
 
1½ C flour, sifted
Dash salt
4 C (1½ to 2 pts) blueberries
3 T quick-cooking tapioca
1/8 tsp cinnamon
1 C sugar, divided
1/2 C butter or margarine, softened
1 T fresh lemon juice
1/4 tsp salt
Whipped cream, vanilla ice cream or vanilla frozen yogurt

Combine flour, 1/2 cup sugar, dash salt and butter or margarine. Mix with pastry blender or fork until crumbs form. Measure 3/4 cup of mixture and set aside. Press remaining crumbs over bottom and about 3/4-inch up the sides of a 9-inch springform pan. Combine blueberries, lemon juice, 1/2 cup sugar, tapioca, salt and cinnamon. Let stand for 15 minutes. Spoon blueberry mixture into crumb-lined pan. Bake at 425° for 20 minutes. Then sprinkle with 3/4 cup reserved crumbs. Bake 20 to 25 minutes longer, or until crumbs are golden. Serve warm or at room temperature. Serve with whipped cream, vanilla ice cream, or vanilla frozen yogurt.

Hint: Although this looks like a very fancy tart, it is simple to make!

Tuesday, June 6, 2017

Thursday, June 1, 2017

Korean Flank or Skirt Steak

 
2 lbs flank or skirt steak
1/3 C low sodium soy sauce or tamari
1/4 C packed dark brown sugar
2 T fresh lime juice
6 cloves fresh garlic, minced
4 scallions, chopped
2 T toasted sesame seeds d
1/4 C sesame oil
2 tsp coarse salt

Place steak in a large enough pan to keep pieces of meat flat. Mix remaining ingredients together, stirring until sugar dissolves. Pour marinade over steak and turn steak over so that all sides are coated. Cover dish and marinate in refrigerator for at least 1 hour, or up to 24 hours. Bring steak to room temperature before grilling or broiling. Grill over high heat for 3 to 4 minutes, per side, turning once for medium-rare or grill until desired doneness is reached. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain.

Monday, May 15, 2017

Baked Salsa Dip

 
16 oz cream cheese, softened
2 lbs salsa
12 oz Monterey Jack cheese, shredded
Nachos, for dipping

Spread cream cheese in a 9”x13” pan. Cover with salsa. Sprinkle Monterey Jack cheese over salsa. Bake at 350° for 15 to 20 minutes, or until cheese is melted. Serve with Nachos.

Hint: Vary the taste and spiciness by using whatever salsa you like best. For a small group, cut the recipe in half and bake in a 9-inch pie plate or square dish.

Sunday, May 7, 2017

Kid's cooking birthday party

"Thanks again - Caroline has been enjoying cooking for us out of your cookbook! The Greek Lemon soup was a big hit, and she made a shrimp stir-fry as my birthday dinner this year.!”
Leah D., Grafton, Massachusetts

Monday, May 1, 2017

Yogurt Pancakes

© "From Ellie's Kitchen to Yours"
 
1¼ C flour
1 T sugar
½ tsp salt, if desired
1 tsp baking powder
½ tsp baking soda
1¼ C plain yogurt or buttermilk
1 egg
2 T canola oil

Combine dry ingredients in a bowl. Add yogurt, egg and oil. Mix until just combined. Drop by tablespoons onto a slightly greased skillet and cook until tiny bubbles appear. Turn over and brown on the other side.
Yield: 14 pancakes

Hint: Leftovers may be frozen and reheated in the toaster oven. You may add 1 cup diced apples, cranberries, blueberries, etc. to the batter before cooking. These pancakes are both low cholesterol and low fat if you use nonfat yogurt, egg substitute or 2 egg whites instead of a whole egg.