Monday, December 28, 2015

Holiday cooking lesson

“We enjoyed meeting you and cooking under your guidance. The meal was varied and enjoyable. You added to the fun and pleasure of our holiday events, Ellie. Thanks so much.”
Ellen F., Worcester, Massachusetts

Tuesday, December 15, 2015

Spinach Salad with Raisins and Peanuts

© "So Easy, So Delicious"
10 oz fresh spinach
1 T vinegar
1½ to 2 T olive or canola oil
2 T water
1 T sugar
1/2 to 1 tsp curry powder, or to taste
1 T chutney
1/4 C raisins
1/4 C peanuts
1/4 C peanuts

Wash and dry spinach and tear into bite-size pieces. Place dressing ingredients in a jar and shake well. In a large bowl, toss spinach, raisins, peanuts and apples. Add dressing and toss well.

● Substitute 1 C sliced strawberries for the apple.
● Substitute dried cranberries for the raisins.
● Substitute chopped pecans or sliced almonds for the peanuts.

Hint: This dressing can be made several days in advance and refrigerated.

Wednesday, December 2, 2015

Holiday Cooking Class

“It was such a pleasure to work with Ellie Deaner again at our Renewal by Andersen holiday cooking demonstration, sponsored in part by Westborough Life magazine. This was the second program Ellie has done for us and everyone always comes away happy and “full”. There were lots of questions and oohs and aahs as she displayed her technique for caramelizing nuts as well as how to make festive looking holiday appetizers, among other things. We are already being asked when the next cooking class will be held!”
Sandy P., Renewal by Andersen, Northborough, Massachusetts

Tuesday, December 1, 2015

Tortilla Pinwheels

Soft flour tortillas
Whipped cream cheese
Pesto sauce
Roasted red peppers, seasoned, if possible
Baby spinach leaves

Lay tortilla on a plate or cutting board. Using a spreading knife, cover tortilla with a thin coating of cream cheese. Spread pesto sauce over that. Place roasted peppers over pesto layer. Then cover with a layer of baby spinach leaves. Roll up tightly; place on a platter and cover with plastic wrap. Refrigerate. When ready to serve, slice tortillas into whatever size pinwheels you’d like.

Hint: These can also be served right after they are made, however, it’s preferable to refrigerate them for awhile first. You may also make them a day in advance of serving.