Thursday, June 20, 2013

Private cooking lesson

"Hi Ellie,

I had so much fun today during our cooking lesson. You shared so many great tidbits of food facts, I can't wait to use it and share with my friends and family. Good thing I took notes.

My girlfriend Kris and I enjoyed your practical facts on egg yolks (a great facial cleanser) and meat information (what's the best cut for soups vs fajitas). You have such a wealth of cooking information and you shared it with us so easily. Honestly, you're the fun female version of Alton Brown!

Thanks again for coming to my house and sharing your knowledge. I look forward to trying out the recipes in your cookbook, as well as sharing the recipes I learned today with the rest of my family and friends.

A big Thank you!"
Liz B., Millis, MA

Saturday, June 1, 2013

Minerva Lodge

Janet P., Minerva Lodge,
Stoughton, Massachusetts

Pasta and Tuna Salad

© 1999 "So Easy, So Delicious"
½ C olive or canola oil
2 cloves garlic, minced
½ tsp salt, or to taste
½ tsp black pepper, or to taste
4 to 5 T red wine vinegar
1½ tsp oregano
8 oz pasta (3 to 3½ C cooked) such as rotini or shells
2 C broccoli florets or carrot slices, blanched
1 red or green pepper, cut into cubes
5 oz can tuna or salmon

Combine oil, garlic, salt, pepper, oregano and vinegar in a jar. Cover tightly and shake to blend. Cook and drain pasta. While still hot, toss with 3 to 4 tablespoons dressing. Add remaining ingredients and as much of the dressing as needed. Chill for a few hours before serving.

: This recipe is very versatile because you can substitute poached or grilled chicken, seafood, or beef for the tuna. Also, vary the vegetables to suit your taste or the season.