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

Tuesday, November 1, 2016

Cranberry Apple Sauce

© "From Ellie's Kitchen to Yours"
 
1 T butter or margarine
1 lb cranberries, fresh or frozen
6 small or 3 large apples peeled and cubed
1½ C brown sugar
1 T cornstarch
1 tsp cinnamon
1/2 tsp cloves (optional)

Melt butter or margarine, add cranberries and apples. Sauté until half done. Mix sugar, cornstarch and spices and pour over fruit. Mix well and cook over low heat for about 30 minutes or until berries pop and apples are tender.
Microwave: Place all ingredients in a large microwave-safe bowl. Cover with plastic wrap which has one hole poked in it. Cook on high, stirring once, for approximately 8 minutes or until fruit is tender.


Hint: You can serve this sauce for dessert or use it as an accompaniment to turkey, chicken or pork.

Saturday, October 15, 2016

Pumpkin Muffins

 
1½ C flour
1/2 C sugar, plus extra for topping
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C milk
1/2 C pumpkin
1/2 C butter or margarine, melted or canola oil
1 egg
1/2 C raisins

Mix all ingredients by hand just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake at 400° for 17 to 19 minutes, or until a toothpick, inserted in the center, comes out clean. Immediately remove from pan.
Yield: 12 pumpkin muffins

Hint: These muffins are equally delicious with fresh or canned pumpkin. They freeze well.

Saturday, October 1, 2016

Curried Honey Chicken

© "So Easy, So Delicious"
 
3 to 4 lbs chicken, cut into quarters or eighths
2 T butter or margarine
1/2 C honey
1/4 C prepared mustard
Salt, to taste
1 to 2 tsp curry powder
1/2 C almonds, toasted and chopped

Wash and dry chicken. Melt butter or margarine and whisk in remaining ingredients. Roll chicken pieces in mixture to coat both sides. Arrange chicken, meaty side up, in a single layer in a baking pan. Bake at 375° for 1 hour, turning and basting occasionally, until chicken is tender and richly glazed.

Hint: This is one of my family's favorite chicken dishes. Leftovers, served hot or cold, are delicious. To toast almonds, bake at 350° for 3 to 4 minutes.

Thursday, September 29, 2016

Corporate lunchtime seminar


Lauren M., IDG, Framingham, Massachusetts

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!