Wednesday, March 15, 2017

Mini-Reuben Sandwiches

© "From Ellie's Kitchen to Yours"
 
2 loaves cocktail rye bread
3/4 lb Swiss cheese, thinly sliced
1½ lbs corned beef
16 to 24 oz sauerkraut, well drained
6 to 8 oz Thousand Island or Russian salad dressing
Butter or margarine

Spread several pieces of bread on counter at a time. Spread one side of each sandwich with salad dressing. Top with cheese, sauerkraut and corned beef. Place other half of sandwich on top. Place in frying pan or on grill and cook in butter or margarine until cheese melts and sandwich is crispy. Instead of grilling these, they may be baked at 400° for 5 to 7 minutes, or until sandwiches are hot and the cheese melted.
Yield: 42 to 44 mini sandwiches

Mini-Rachel Sandwiches

© "From Ellie's Kitchen to Yours"

Make these the same way as the Reubens except substitute turkey breast for corned beef. To make the Rachels lower in cholesterol, fat and sodium, substitute low fat Swiss cheese, low salt turkey breast and low calorie or fat free Thousand Island or Russian salad dressing.

Hint: The sauerkraut that is packed in jars or Cryovac, usually kosher or deli style, is much tastier to use in this recipe than a canned sauerkraut. Use coleslaw as an alternative to sauerkraut.

Wednesday, March 1, 2017

Split Pea Soup

© "From Ellie's Kitchen to Yours"
 
8 C chicken or vegetable broth
2 C split peas, rinsed
2 bay leaves
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, chopped
1 onion, minced
1 potato, peeled and cubed
2 T fresh parsley, minced
1/4 tsp thyme
1/2 tsp marjoram
1½ tsp soy sauce
Black pepper, to taste

Bring the broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes. Add the vegetables, herbs and seasonings to the soup. Simmer until the vegetables are soft, about 30 to 35 minutes. Remove the bay leaves before serving.

Hint: This is a very healthy and hearty soup. Split peas are high in protein and low in fat. When combined with a grain, such as bread, they can serve as a "complete meal". This soup is very inexpensive and freezes beautifully. In fact, I usually make a double batch and freeze the leftover in freezer bags or plastic containers.

Wednesday, February 15, 2017

Crock Pot BBQ Chicken

© "So Easy, So Delicious"
 
2 chickens, cut into quarters (8 pieces)
1 onion, sliced
18 oz BBQ sauce of your choice

Place chicken in the bottom of the crock pot. Cover with onion slices and sauce. Cover and cook on low for 6 to 8 hours, or until tender.

Hint: This easy and delicious recipe is very healthy, especially if you use all chicken breasts and remove the skin before cooking. The gravy is wonderful over rice or pasta.

Wednesday, February 1, 2017

Chocolate Candy Pizza

© "So Easy, So Delicious"
 
12 oz (2 C) chocolate chips
9 oz white chocolate, divided
2 C miniature marshmallows
1 C crispy rice cereal
1 C unsalted peanuts
1/3 C flaked coconut
1 tsp oil

Microwave chocolate chips and 6 ounces of the white chocolate in a large microwaveable bowl on high for 2 minutes. Stir and microwave for 1 to 2 more minutes, stirring every 30 seconds, until completely melted and smooth. Fold in marshmallows, cereal and peanuts. Pour onto a greased 12-inch pizza pan. Top with coconut. Microwave remaining 3 ounces white chocolate and oil on high for 30 to 40 seconds. Stir. Microwave for an additional 30 to 40 seconds, or until smooth. Drizzle over top of pizza. Refrigerate for at least 40 minutes, or until firm. To serve, slice into wedges.

Hint: To make this more festive, especially at Christmas, sprinkle drained and halved red and green maraschino cherries over top before sprinkling with coconut and drizzling with white chocolate. Colored mini-marshmallows could be substituted for white ones. Other Christmas variations would be to use red and green M&Ms instead of cherries. For Hanukkah, you can use yellow and blue M&Ms.

Friday, January 20, 2017

Nicole's Cooking "Farewell" Party

"Thanks for the wonderful cooking party on Friday. The cooking was simple, fun and tasty! Everyone had a fabulous time."
C. H., Lexington, Massachusetts

"We had a great time learning to cook the recipes with you! Everyone loved all the food we prepared! Thanks again and a big thanks to Ching for hosting such a fun party again!"
Nicole L., Lexington, Massachusetts

Sunday, January 15, 2017

Simple Chickpea Salad

 
Salad:
15½ oz can chickpeas (garbanzos), drained
2 stalks celery, chopped
1/2 small onion, diced
2 medium tomatoes, diced
1 to 2 cloves garlic, finely minced

Place in a bowl.
 
Dressing:
2 to 3 T olive oil
2 T wine vinegar
Oregano, to taste
Salt, to taste
Freshly ground black pepper, to taste

Whisk together dressing ingredients and pour over salad mixture. Refrigerate for a few hours or overnight, stirring occasionally..

Hint: Other beans may be substituted for the chickpeas.

Sunday, January 1, 2017

Southwestern Barley Bake

 
1 lb ground beef, turkey or chicken
1 medium onion, diced
15 oz tomato sauce
1 C water
1/2 C barley
1/4 C olives, sliced (optional)
1/2 tsp sugar
1 tsp chili powder
1 C Cheddar cheese, shredded

Garnishes:
● Avocado slices
● Sliced olives
● Chopped tomatoes

In a fry pan, sauté ground beef, turkey or chicken with onion until onion is soft. Drain. Add tomato sauce, water, barley, olives, sugar and chili powder. Pour into a greased 7”x11” baking pan. Cover tightly with foil. Bake at 350° for 50 to 55 minutes, or until barley is tender. Sprinkle with cheese. Cover and let stand for 2 to 3 minutes, or until cheese is melted. Sprinkle with garnishes, if desired.
don’t have time to make this bread when your bananas are overripe, peel and freeze them for a later date. Before using, defrost and discard most of the accumulated banana juices.

Thursday, December 15, 2016

Gingerbread Pancakes

 
1⅓ C flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/4 tsp baking soda
Dash salt
1 egg
1½ C milk
1/4 C molasses
1 T canola oil
Oil for frying pancakes

Combine dry ingredients in a mixing bowl. In another bowl, beat egg, milk, molasses and oil. Add milk mixture to dry mixture and stir just until combined. The batter should be slightly lumpy. Using a ¼-cup measure or ladle, drop batter onto a hot and lightly greased skillet or griddle. When bubbles form on the surface of the pancakes, turn over and cook until edges are golden. Serve immediately.
Yield: 17 or 18 pancakes

Hint: These are delicious garnished with whipped cream and/or strawberries.

Thursday, December 8, 2016

Framingham Public Library

"Thank you for your program last week. I thought it was wonderful. I know all who came enjoyed it thoroughly. We look forward to more programs in the future.

Happy Holidays!”
Nancy S., Framingham Public Library, Massachusetts

Thursday, December 1, 2016

Super Nachos

 
15-16 oz can refried beans
3/4 to 1 lb ground beef
1 small onion, diced
Taco seasoning, to taste
4 oz can seeded and chopped chilies (mild or hot)
2 C Cheddar or Monterey Jack cheese, shredded
12 to 14 oz salsa
1/2 C scallions, diced
1 C black olives, sliced

Garnish:
1 C sour cream
1 C guacamole
Nacho chips

Spread refried beans evenly over the bottom of a greased 9”x13” pan or (2) 9-inch pie plates. Brown beef and onion in a skillet, adding taco seasoning, to taste. Spread meat mixture over refried beans. Top with layers of chilies, cheese and salsa. Bake at 400° for 15 to 18 minutes, or until cheese is melted. Sprinkle with scallions and olives. Garnish with sour cream and guacamole. Scoop up mixture with nachos.

Hint: To reduce the fat in this recipe, use fat free refried beans, lean ground beef, chicken or turkey and low fat cheese and low fat sour cream. Vary the spiciness of the chilies and salsa to suit your palate.

Tuesday, November 15, 2016

Apple and Butternut Squash Bisque

© "From Ellie's Kitchen to Yours"
 
2 Granny Smith apples, peeled, seeded and coarsely chopped
1 small (1 lb) butternut squash, unpeeled, seeded and cut in half
1 medium onion, coarsely chopped
Pinch rosemary
Pinch thyme
1 qt chicken broth
2 slices white or whole wheat bread, trimmed and cubed
1/2 tsp salt, or to taste
1/4 tsp pepper
1/2 C light or medium cream

Combine everything except cream in a large saucepan. Bring to a boil and simmer uncovered for 45 minutes, or until vegetables are soft. Scoop out the squash pulp and discard the skin. Return the squash pulp to the pan. Purée the entire mixture in a food processor or blender. Return the puree to the saucepan. Add the cream and then heat, but do not boil.

Hint: If desired, pre-cook the squash in the microwave. Wash the squash and prick it all over with the tines of a fork. Cook on high for 10 minutes. Cool and cut open. Remove the seeds. Scoop out the flesh and put it in the saucepan with all the other ingredients. Reduce simmering time to 35 minutes. This soup is perfect for a tailgate picnic on a brisk fall day. It can easily be kept hot in a thermos and served in mugs. Bread sticks or croutons are a good accompaniment.

Thursday, November 10, 2016

Complimentary cooking program


Meet Ellie
 
"Holiday Gifts From the Kitchen"
November 30th
Wednesday, 6:30 p.m.

Renewal by Andersen in Northborough
call # below to register

30 Forbes Rd
Northborough, MA  01532
(508) 351-2236

Saturday, November 5, 2016

Joy & Jake's cooking lesson

"We definitely enjoyed the fruits (or meats!) of our labors. That salmon - yum!

It was a pleasure."
Joy L., Westford, Massachusetts

Friday, November 4, 2016

Kid's cooking birthday party

"We had Chef Ellie run our daughter’s 9th birthday party. All the kids loved cooking her creative and delicious menu. It was a fun and different way to celebrate a birthday.”
Jessica B., Lexington, Massachusetts