Thursday, September 29, 2016

Corporate lunchtime seminar

Lauren M., IDG, Framingham, Massachusetts

Thursday, September 15, 2016

Corporate lunchtime seminar

"I just wanted to send you a quick note saying thank you so much for your great seminar today! We have had nothing, but awesome feedback. You were fantastic and we are looking forward to having you back on the 29th! Thanks again,"
Lauren M., IDG, Framingham, Massachusetts


© "From Ellie's Kitchen to Yours"
2 large onions, sliced
4 large garlic cloves, finely chopped
1/4 to 1/2 C olive oil
2 green peppers, peeled and sliced
1 large eggplant, diced
4 or 5 small zucchini, cut into 1/4" slices
1½ tsp salt, or to taste
8 to 10 very ripe tomatoes, peeled, seeded and chopped or   2 to 3 C canned Italian plum tomatoes
Black pepper, to taste
3 T tomato paste
1/2 lb mushrooms, sliced (optional)

Sauté the onions and garlic in the oil in a large frying pan. When onions are translucent, add the peppers, eggplant, and zucchini and mix well. Reduce the heat, cover the pan tightly and simmer for 10 minutes, shaking the pan or tossing the vegetables two or three times so they cook evenly. Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes. Add tomato paste. Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently. If desired, add mushrooms during the last 5 minutes. This may be served hot or cold.

Hint: This is a wonderful dish to make in late summer and early fall when these vegetables are at their peak, for then they are tastiest and least expensive.

Sunday, September 11, 2016

Thursday, September 1, 2016

Baked Peaches

5 to 6 peaches
3 T brown sugar
3 T medium or heavy cream

Grease a deep 9-inch pie plate or baking dish. Cut peaches into thick slices and arrange them in the pan, letting them overlap slightly. Sprinkle brown sugar over peaches. Bake at 350° for 30 minutes. Drizzle the cream over the peaches and place the pan under the broiler for about 1 to 2 minutes, or until the edges start to turn brown. Serve warm, with vanilla ice cream or frozen yogurt, if desired.

Hint: This wonderful and easy dessert is best when fresh peaches are at their peak and are almost overripe. To reduce calories, you can substitute milk for the cream. It will still be tasty but not as delectable as with cream.