Friday, June 24, 2016

Saturday, June 18, 2016

Kid's cooking birthday party

"Thanks so much Ellie for hosting our daughters 9th birthday 'cooking' party! The 10 girls had such fun wearing their hats and aprons and making the food. They enjoyed eating what they had made even more! I was very impressed with how you handled that many 9 year olds so calmly and patiently; you kept the girls attention and made sure everyone had a turn at helping you with something. It was a great party - thanks again!”
Emma H., Belmont, Massachusetts

Wednesday, June 15, 2016

Korean Steak Marinade

© "From Ellie's Kitchen to Yours"
2 to 3 lbs sirloin or flank steak
1 C soy sauce
2 to 3 T canola oil
3 scallions, chopped
1 tsp black pepper
5 garlic cloves, minced
2½ T sugar

Combine all ingredients except meat. Pour over meat and marinate for at least 2 to 3 hours, or up to 24 hours. Grill or broil until desired degree of doneness is reached.

Hint: You can marinate chicken or turkey cutlets in this sauce and grill them very quickly on each side.

Wednesday, June 1, 2016

Two Melon Soup

© "From Ellie's Kitchen to Yours"  

1 small very ripe cantaloupe, peeled, seeded and chopped
2 T fresh lemon juice
1/2 very ripe honeydew, peeled, seeded and chopped
3 T fresh lime juice
1½ tsp fresh mint, minced
Few mint sprigs, for garnish
Sour cream, for garnish (optional)

Purée cantaloupe in food processor or blender with lemon juice until smooth. Purée honeydew, lime juice and chopped mint the same way. Chill, covered, for at least 3 hours. Pour equal amounts of each purée, (using both hands at the same time) into each half of chilled bowls. Garnish with sour cream and mint.

Hint: This is such an unusual and pretty soup to serve because half of the bowl is orange and half is green. Also, the soup is refreshing and low in calories.