Friday, August 28, 2015

Paul & Sara's cooking lesson

"Ellie, thank you so much for the cooking lesson. You made preparing the dishes seem so easy, and the results were delicious. We had a lot of fun working with u. We are already planning our next meals with the cookbook you put together. It was a true pleasure sharing our kitchen with you."
Paul C., Sudbury, Massachusetts

Saturday, August 15, 2015


© "From Ellie’s Kitchen to Yours"
6 very ripe tomatoes, peeled and chopped
1 medium cucumber, peeled, seeded and chopped
1 small onion, finely chopped
1 small green pepper, finely chopped r
1 clove garlic, minced
1½ C tomato juice
3 T olive or canola oil
2 T red wine vinegar
1 tsp salt, or to taste
Black pepper, to taste
2 to 3 drops Tabasco sauce
Croutons (for garnish)

Purée all ingredients, except croutons, in a blender or food processor. Serve in chilled soup bowls or mugs. Garnish with croutons.

Hint: To peel tomatoes, place them in boiling water for about 30 to 40 seconds. Remove and immediately plunge them into ice cold water. Using a sharp paring knife, peel off skins. Gazpacho is a very refreshing soup that I first tasted in Spain many years ago. It is very low in calories and fat and is a great way to use any surplus vegetables you may have from your garden.

Saturday, August 1, 2015

Marinated Cole Slaw

© "So Easy, So Delicious"
1 head cabbage, shredded
2 stalks celery, sliced
2 carrots, grated
1 medium onion, chopped
1/2 green pepper, chopped

Dressing :
2/3 C vinegar
1/3 C olive or canola oil
1 tsp dry mustard
1 tsp celery seed
2 to 3 tsp salt
1/2 C sugar

Place cabbage and other veggies in a large bowl. Combine dressing ingredients and place in a saucepan over medium heat. Bring to a boil and remove from heat. Cool and pour over cabbage mixture. Refrigerate for at least 8 hours before serving. This will keep in refrigerator for several days.

Hint: To save time, buy shredded cabbage and shredded carrots at the supermarket.