Tuesday, January 14, 2014

Private cooking lesson

"Thank you so much Ellie. My family gave me a cooking class gift certificate for my birthday a few months ago. I’m glad that I finally found some time in the family calendar to use it. What a treat – to learn from you and bond with my daughters. We had a wonderful time with you on Tuesday night. The girls and I appreciated all of the advice that you shared. I still can’t believe all that we were able to accomplish in only a few hours. The dinners were delicious – my husband and son were very appreciative as well! We will definitely be using your recipes again soon. Thanks for the cookbook too!".
Mary P., Southborough, MA

Sunday, January 12, 2014

Wednesday, January 1, 2014

Chicken and Barley Stew

© 1999 "So Easy, So Delicious"
6 C chicken broth or bouillon
3/4 C barley
1 lb carrots, peeled and cut into 2" slices
3 stalks celery, cut into 1" slices
1 large onion, diced
3 cloves garlic, minced
1 tsp thyme
1/8 to 1/4 tsp red pepper flakes
1 red pepper, cut into 1" cubes
1 lb boneless and skinless chicken breast, cut into 2" chunks
2 Granny Smith, Cortland or Delicious apples,
  peeled and cut into 1" chunks
Salt and pepper, to taste

Combine broth, barley, carrots, celery, onion, garlic, thyme and red pepper flakes. Bring to a boil, lower heat and cover. Simmer for 12 minutes. Stir in red pepper. Cover and simmer for 6 minutes. Add chicken and apples and cook for 6 to 8 minutes, or until chicken is cooked and barley is tender. Season with salt and pepper.

Hint: This is a healthy 1-dish meal. Baby carrots, cut in half, can be substituted for the carrot slices.