Let’s Get Cooking™ with Ellie Deaner

Mini-Reuben and Mini-Rachel Sandwiches

2012-02-01T10:00:00.003-05:00

Mini-Reuben Sandwiches
© "From Ellie's Kitchen to Yours"

2 loaves cocktail rye bread
¾ lb Swiss cheese, thinly sliced
1½ lbs corned beef
16 to 24 oz sauerkraut, well drained
6 to 8 oz Thousand Island or Russian salad dressing
Butter or margarine

Spread several pieces of bread on counter at a time. Spread one side of each sandwich with salad dressing. Top with cheese, sauerkraut and corned beef. Place other half of sandwich on top. Place in frying pan or on grill and cook in butter or margarine until cheese melts and sandwich is crispy. Instead of grilling these, they may be baked at 400° for 5 to 7 minutes, or until sandwiches are hot and the cheese melted.
..................................Yield: 42 to 44 mini sandwiches

Mini-Rachel Sandwiches
© "From Ellie's Kitchen to Yours"

Make these the same way as the Reubens except substitute turkey breast for corned beef. To make the Rachels lower in cholesterol, fat and sodium, substitute low fat Swiss cheese, low salt turkey breast and low calorie or fat free Thousand Island or Russian salad dressing.

Hint: The sauerkraut that is packed in jars or Cryovac, usually kosher or deli style, is much tastier to use in this recipe than canned sauerkraut. Use coleslaw as an alternative to sauerkraut.

Kid's cooking birthday party

2012-01-29T14:37:00.008-05:00

"We had alot of fun yesterday. Caroline and her friends really enjoyed it and hopefully learned a few things.....how to separate an egg etc.
Thanks again for everything."

Nancy B., Clinton, MA

Private cooking lesson

2012-01-28T12:15:00.005-05:00

"Thanks for the wonderful lesson. We learned some great recipes and helpful tips and definitely had a lot of fun doing so!"

Greg & Beth S., Charlestown, Massachusetts

Cooking birthday party for a 9-year old and her friends

2012-01-27T12:00:00.023-05:00

"Hi Ellie it’s Francesca, I just wanted to thank you for my party. I think it’s the best party I ever had. At one point in the party some of my friends came over to me and said “Francesca this is awesome!” Making the salad dressing, and chicken was a blast! It also came out delicious! The chef hats and sushi hats were cool. The cookie cake was awesome! I love those kinds of cakes. It was a pleasure meeting you. Maybe I will get to see you if my little sister chooses a cooking party, and if she does I just know we will call you. Thanks again and have a wonderful rest of the weekend!"

Francesca C., Braintree, Mass.

Temple Beth Avodah Preschool Parents' Group

2012-01-19T18:00:00.013-05:00

"It was so nice to meet you too!! I think it was the perfect amount of items for the event and we all learned a great deal. I especially enjoyed the microwaveable items. Everyone commented that they were going to try and make a few of the dishes. Thank you so much!!"

Susan W., Newton, Mass.

"Wanted to let you know how much I thoroughly enjoyed the evening. Your recipes were simple and easy, I wish I had a chance to taste the recipes but they all looked delicious! It was a pleasure to see you in action!"

Rebecca B., Newton, Mass.

Culinary Team Buidling Event

2012-01-17T18:00:00.007-05:00

"We all had a wonderful time. It’s nice to get to see everyone in a more relaxed environment since we are always so busy and in the “work mode” most of the time."

Karen D., Lexington, Mass.

Private cooking lesson

2012-01-11T18:30:00.005-05:00

"We had a great time! Thanks so much. We've been eating our gourmet meals throughout the week. We had so much fun and how easy it all was."

Barbra B., Tewksbury, Mass.

Vegetarian Chili

2012-01-01T10:44:00.003-05:00

© "So Easy, So Delicious"

1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.

Culinary Team Building

2011-12-13T12:00:00.010-05:00

"The EMD Serono US Regulatory team had a great cooking and team building experience with Ellie. Ellie was well prepared, matched preparation and cooking tasks to our capabilities, and was very engaging. The cooking tips and recipes will carry-on! The meal was great and there was plenty left over to share with others who also enjoyed them."

Rosann R., Marshfield, Mass.

Kid's cooking birthday party

2011-12-10T16:30:00.007-05:00

"Thanks, Ellie, we had a lot of fun! She absolutely loved the party. The cooking aspect was a big hit!"

Clair B., Boston, MA

Bachelorette party

2011-12-03T18:00:00.003-05:00

Amanda and her friends had fun had cooking dinner during her bachelorette party.

Cheese Pocket Topper

2011-12-01T10:00:00.001-05:00

1 pt mayonnaise
1 lb Swiss cheese, shredded
1/4 C fresh parsley, finely chopped
1/2 C Parmesan cheese, or to taste
1 onion, finely chopped
Garlic powder, to taste
(2) 9 oz pkgs pita bread

Combine all ingredients except pita bread. Split and cut pita bread into triangles. Spread cheese mixture on bread and broil until cheese melts and gets bubbly and golden.

Hint: The mixture may be made a few days in advance and kept in a jar in the refrigerator. This recipe uses a large quantity of triangles so you may want to cut it in half. Just spread the mixture on pita bread or English muffins and broil.

85th Birthday Cooking Party

2011-11-30T20:30:00.013-05:00

As you can see, Martin’s family enjoyed participating in a multi generational cooking class in honor of his 85th birthday!"An enjoyable time was had by all,and our family had fun making and eating dinner together thanks to Ellie"

Doreen R., Sudbury, Mass.

Corporate Lunchtime Seminar | Boston

2011-11-15T18:27:00.012-05:00

"Your cooking seminar was excellent and was great fun. Your warmth and relaxed style was so engaging and we all learned very valuable cooking tips. On behalf of the HR team, have a wonderful holiday season!"

Dianne N., HR Outreach & Events Manager, Boston, MA

Library Cooking Program

2011-11-08T18:00:00.012-05:00

"You hosted a great program on Tuesday!. Thanks for traveling to our library and sharing wonderful menu ideas and recipes. I personally loved your curry salad dressing, so much – I went right home and made it that night. Have great holidays! I’m sure we’ll see you again."

Christian P., President, Friends of the Tewksbury Public Library

JCC Boroughs Mothers' Group

2011-11-07T18:00:00.012-05:00

A demonstration of Quick & Easy Holiday Hors d'oeuvres & Desserts was enjoyed by the attendees of this preschool parent group."Thanks Ellie! It was great to see you again and we had such a fun night! The recipes were great! Looking forward to trying them! Happy Holidays!"

Bree S., Shrewsbury, MA

Girls' Night Out

2011-11-04T19:00:00.004-04:00

This enthusiastic group of young mothers enjoyed cooking dinner for this month’s Girls’ Night Out.

Apple Pumpkin Bread

2011-11-01T10:00:00.004-04:00

© "From Ellie's Kitchen to Yours"

1/4 C butter or margarine, melted
1/4 C canola oil
3/4 C sugar
1 egg
1 C pumpkin purée, fresh or canned
1 C unpeeled apple, grated (1 medium)
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt (optional)
1/2 C raisins and/or 1/2 C nuts, chopped

Topping:

2 T butter or margarine
2 T sugar
2 T flour
1/2 tsp cinnamon

In a large bowl combine butter or margarine, oil, sugar, egg, pumpkin and apple. In a small bowl mix remaining ingredients except topping. Combine both mixtures and beat just until well moistened. Pour into a greased 9"x5" loaf pan. Combine topping ingredients until it resembles coarse meal. Sprinkle on top of loaf. Bake at 350° for 45 to 50 minutes or until a toothpick, inserted in the center, comes out clean.
................................................................Yield: 1 loaf

Hint: Instead of making one 9”x5” loaf you can make 2 mini loaves (3”x6”) of this bread, however reduce the baking time to 30-35 minutes. This is a moist, delicious bread that is high in fiber. It is a good way to use fresh pumpkin and It freezes well.

Sweet Potato Quesadillas

2011-10-01T09:58:00.005-04:00

©1999 "So Easy, So Delicious"

2 T canola or olive oil
2 medium onions, diced
3 cloves garlic, minced
4 C sweet potato or yams, peeled and grated
3/4 tsp oregano
1 tsp chili powder
2 1/2 tsp cumin
Pinch cayenne pepper, or to taste
Salt and pepper, to taste
1 C sharp Cheddar cheese, grated
(10) 8" to 10" tortillas
Salsa, for garnish

Heat oil in fry pan and sauté onions and garlic until onions are translucent. Add sweet potatoes, oregano, chili powder, cumin and cayenne. Cook, covered, for about 10 minutes, stirring often. When potato is tender, add salt and pepper and more cayenne, if desired. Cool mixture for a few minutes. Heat tortillas in a lightly oiled fry pan. Spread one-tenth of filling onto half of each tortilla. Sprinkle with 2 tablespoons of cheese. Fold plain half of tortilla over the filling and cook on each side for about 2 to 3 minutes, or until filling is hot and cheese begins to melt. Garnish with salsa.
.................................................Yield: 10 quesadillas
Hint: Keep quesadillas warm in a 250° oven until ready to serve.

Private cooking lesson

2011-09-19T14:04:00.008-04:00

Penny invited Cyndi to join her for her “birthday cooking lesson”….."I must be honest with you...I was not looking forward to our cooking lesson, I only did it for moral support for Penny. As i mentioned Sunday..... I've never been very fond of cooking. That being said...I enjoyed the class and learned some useful tips for myself and to pass on to my husband...who does like to cook. Not only that we cooked a delicious meal! The Beef Wellington was delicious as was the risotto....neither of which I'd had before. The molten lava cake was to die for.....I will be using that recipe again. Thanks for your expertise....It turned out to be an enjoyable afternoon. I felt very good about what we accomplished.
I like your newsletter and look forward to getting them every month. I'm thinking my husband will love that sloppy joe recipe! I see you include some nice desserts.... and now that I know how to separate an egg properly...the choices are endless.....Thats what I like!
Thanks again."

Cyndi W., Sturbridge, Mass.

Microwave Sloppy Joes

2011-09-01T10:04:00.003-04:00

©1999 "So Easy, So Delicious"

3/4 lb ground beef, turkey or chicken
3/4 C onion, diced
8 oz can tomato sauce
1 T sweet pickle relish
1 tsp brown sugar
1 T cider vinegar
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 hamburger buns, split in half
2 slices Cheddar or American cheese, cut into 4 strips each

In a microwaveable plastic colander, combine beef, turkey or chicken and onion. Set colander in a microwaveable bowl. Microwave on high for 4 to 5 minutes, or until meat is no longer pink, stirring several times during cooking. Drain off any fat that may have accumulated. In a 1½-quart microwave bowl, combine meat mixture, tomato sauce, pickle relish, brown sugar, vinegar, Worcestershire sauce and mustard. Microwave on high for 2 to 3 minutes, or until heated through. Spoon meat mixture evenly over 4 roll halves. Crisscross 2 cheese strips on each.

Hint: Instead of rolls this may be served over pasta or rice.

Private cooking lesson

2011-08-16T12:48:00.004-04:00

"Both Dom and I enjoyed our lesson with you today. We can't wait until the girls come home so we can eat all this great food!"

Cheryl M., Milford, MA

Charles River Y │ Camp on the Go

2011-08-11T19:14:00.003-04:00

Three groups from Needham's Charles River Y Camp on the Go enthusiastically participated in cooking classes, and then just as enthusiastically, consumed their delicacies.

Pasta with Tomatoes and Basil

2011-08-01T10:02:00.003-04:00

1/2 lb cherry or grape tomatoes, cut in halves
1 to 2 cloves garlic, minced
1/4 C fresh basil, chopped
3 to 4 T olive oil
1/4 to 1/2 tsp salt
1/2 tsp sugar
Freshly ground black pepper
1/2 lb penne, farfalle, or gemmelli, cooked and drained
1/3 to 1/2 lb fresh mozzarella cheese, cut into small cubes

Combine everything except pasta and cheese. Allow mixture to sit at room temperature for at least 30 minutes or prepare several hours in advance and refrigerate. When ready to serve, cook pasta and drain. Add cheese and toss. Add tomato mixture and toss well. Adjust seasonings to taste. Serve warm or at room temperature.

Hint: A nice addition to this is garlic bread crumbs or croutons. To make garlic crumbs, brush Italian, French or sourdough bread with garlic oil. Place on a cookie sheet and bake at 300° for about 30 minutes, or until crisp. Cool and cut into croutons or place croutons in food processor and process until crumbs form.

Library Cooking Program

2011-07-29T15:12:00.011-04:00

"Thanks so much Ellie. Everyone enjoyed last nights's program and sampling the leftovers today."

Corinne C., Belmont Public Library, Belmont, MA

Belmont Citizen article

2011-07-21T10:55:00.006-04:00

The Belmont Citizen featured an article about the upcoming library program.To read article click here.

Mexican Taco Salad

2011-07-01T10:00:00.002-04:00

©1991 "From Ellie's Kitchen to Yours"

1 lb lean ground beef, turkey or chicken
1¼ oz pkg (or less) taco seasoning mix
1 bunch scallions, chopped
1 head iceberg lettuce, shredded
3 tomatoes, diced
8 oz sharp Cheddar cheese, shredded
4 to 5 oz nacho chips, broken into small pieces
6 to 8 oz bottled salad dressing such as
...French, Catalina, or Catalina Nonfat

Brown beef, turkey or chicken, stirring to crumble; pour off excess fat. Add taco mix. Line a large salad bowl with lettuce, and top with beef, scallions and tomatoes. Sprinkle with cheese and crumbled nacho chips. Toss with enough dressing, to taste. If desired, serve with pita bread.

Hint: To reduce the fat of a traditional taco salad, use ground turkey or chicken, instead of beef, low fat cheese and low fat or nonfat salad dressing. This makes a wonderful lunch or supper, especially on a hot summer day. It makes a real hit with people of all ages!

Culinary Team Building

2011-06-30T10:53:00.015-04:00

"I am hearing very positive comments from our team at MPI this morning…what a wonderful event..I was so stuffed as well! You do a great job, keep it up! Thanks for making this so easy for me to coordinate too! We’ll be back!"

Ann B., Mellinnium Pharmecuticals, Cambridge, Mass.

Kid's cooking birthday party

2011-06-25T10:35:00.006-04:00

These 12 year old girls were so creative in designing their Cookie Pizza, as well as the rest of their dinner.
"We had an amazing time!"

A.C., Sherborn, Mass.

Corporate Lunchtime Seminar

2011-06-22T11:45:00.003-04:00

"Simple, but elegant, as well. This hit home for me!"

Billy C., AstrsZeneca, Westborough, MA

Private cooking lesson

2011-06-17T18:45:00.010-04:00

"Thank you so much Ellie. We had such a blast. The food was truly amazing and we learned so much. I will certainly be making filo dough dishes in the future. It was so crispy and the chicken and mushroom duxelle were devine. The risotto was creamy and delicious. We all raved about the dressing. Now that I know the 3-1 ratio, I will experiment with herbs, vinegars, etc. The lava cake was just a perfect way to end an extravagant meal. Thank you so much for such a special night. I will recommend to you all my friends. In fact, I already have via my photos on facebook!"

Kelly B., Wellesley, Mass.

Two Melon Soup

2011-06-01T10:00:00.000-04:00

©1991 "From Ellie's Kitchen to Yours"

1 small very ripe cantaloupe, peeled, seeded and chopped
2 T fresh lemon juice
½ 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 puree, (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.

Private cooking lesson

2011-05-27T18:30:00.006-04:00

These newlyweds were anxious to learn how to use some of the kitchenware that they received as shower and wedding gifts.

Bachelorette party

2011-05-21T12:00:00.011-04:00

"It was so great to meet you as well and thank you for coming to my house to help us cook; the food turned out delicious! We had a great day and Emily liked everything we planned! Thank you for adding me to your email list; your recipes look delicious!"

Angela T., Leominster, MA

Egg-Free Caesar Salad

2011-05-01T08:11:00.003-04:00

©1999 "So Easy, So Delicious"

Dressing:

1 T red wine vinegar
1 T anchovies, minced or anchovy paste (optional)
1 T Dijon mustard
4 cloves garlic, minced
1/2 tsp black pepper, or to taste
1 C olive oil
4 T lemon juice (1 lemon)
Dash Worcestershire sauce
Salt, to taste

Place all the ingredients in a jar and cover tightly. Shake vigorously until well blended. Refrigerate for a minimum of several hours or up to 1 week.

Salad:

2 heads Romaine lettuce
3/4 to 1 C freshly grated Parmesan cheese
2 C croutons

Wash lettuce and tear into bite-size pieces. Dry lettuce thoroughly. Place lettuce in a large bowl. Just before serving, sprinkle with cheese and croutons and add dressing. Toss well.

Hint: To reduce fat and calories, you can substitute water for half the oil without sacrificing too much flavor. The lettuce can be washed and dried up to 2 days in advance. To keep the lettuce crisp, dry it in a salad spinner and then wrap it in a few paper towels and place it in a large plastic bag.

Celebration International Church

2011-04-30T18:00:00.011-04:00

A demonstration of Quick & Easy Hors d’oeuvres & Desserts was enjoyed by the attendees at the Celebration International Church, Wayland, Massachusetts

Library Cooking Program

2011-04-26T19:00:00.019-04:00

A demonstration of Simple Spring Suppers was enjoyed by the attendees at the Lakeville Public Library, compliments of the Friends of the Library."We have had nothing but good reviews following your "Simple Spring Suppers" program at the Lakeville Public Library. Not only did the attendees appreciate your expertise, they also appreciated your good humor and friendliness. Thanks, Ellie!"

Barbara R., Lakeville Public Library, Lakeville, MA

Crystal's Cooking Shower

2011-04-23T13:00:00.013-04:00

"Ellie we had a blast. Thank you so much!!!"

Leonie A., Winchester, Mass.

Potato and Onion Bake

2011-04-01T10:00:00.002-04:00

©1999 "So Easy, So Delicious"

6 large potatoes, unpeeled
1/4 C butter or margarine, melted
3 onions, cut into 1" chunks
1/2 tsp garlic powder
1-1/2 to 2 tsp paprika
Salt and pepper, to taste

Scrub potatoes and cut into halves, lengthwise, then into 1/2-inch slices crosswise. Melt butter or margarine in a 9"x13" roasting pan and toss potatoes and onions in the pan so that they are evenly coated. Bake at 350° for 1 hour, turning every 15to 20 minutes. Sprinkle with garlic powder, paprika, salt and pepper and bake for 30 additional minutes, or until potatoes are tender, yet crispy.

Hint: If you keep paprika refrigerated it will remain potent for much longer than at room temperature.

Private cooking lesson

2011-03-31T19:00:00.008-04:00

Amanda's cooking shower

2011-03-26T13:11:00.008-04:00

Amanda, along with some of her friends and family, cooked and baked up a storm at her bridal shower.

Kid's cooking birthday party

2011-03-18T18:01:00.011-04:00

Colleen and her friends enjoyed preparing their own dinner!
"Today is Colleen's b-day and she is still talking about her "cooking" party! She and her friends really enjoyed the hands on in the kitchen! Thanks."

Maribeth W., Burlington, Mass.

Mount Hope Christian Center

2011-03-16T16:15:00.008-04:00

"We had such a nice evening the other night. The ladies just loved every minute of it. We hope to do it again next year."

Alana S., Mt. Hope Christian Center, Burlington, MA

Private cooking lesson

2011-03-15T17:00:00.009-04:00

Mark never thought he could cook, but look what he made!!

Private cooking lesson

2011-03-12T15:57:00.009-05:00

"The lesson was fantastic! It was a fun and helpful introduction to cooking for me, and Nick enjoyed learning new skills as well. Thank you again."

Julia H., Watertown, Mass.

Library Cooking Program

2011-03-09T16:12:00.007-05:00

"Thank you Ellie... everyone in attendance has been emailing me telling me they had a great time!
I hope we can do this again,"

Lisa I., Dedham Pulbic Library, Massachusetts

Irish Bread

2011-03-01T10:00:00.003-05:00

©1991 "From Ellie's Kitchen to Yours"

2-1/2 C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1 egg
1-1/2 C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar

Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1-1/2 quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.

Yield: 1 loaf

Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.

Corporate Lunchtime Seminar

2011-02-10T12:00:00.006-05:00

A lunchtime seminar, held for employees of a Holliston company, featured recipes for a Heart Healthy Valentine’s Dinner.

Library Cooking Program

2011-02-08T19:00:00.009-05:00

"Thanks Ellie. Truly easy and delicious...Thanks for a fun evening!

Paula B., Ashland Public Library, Ashland, Massachusetts

Kid's cooking birthday party

2011-02-07T16:00:00.009-05:00

"We all had a great time at the party. Thank you for being so organized and fun. Everyone had a blast! I received so much feedback on what a fun concept to have a girls cooking party! You really knew that this menu would be a hit! Definitely all the girls had a great time and the recipes they got to take home were a bonus! Thanks for everything, I would recommend you to anyone who was considering such an event!"

Sue L., Norfolk, Mass.

Chicken with Hoisin Sauce

2011-02-01T10:00:00.001-05:00

©1991 "From Ellie's Kitchen to Yours""

1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
1/2 can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
1/4 lb pea pods
1 red or green pepper, cut into 1" cubes
1/2 C cashews, salt rinsed off
2 to 3 T peanut or canola oil

Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least ½ hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.

Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.

Private cooking lesson

2011-01-30T20:28:00.008-05:00

On a wintry January day these cousins enjoyed cooking together.
"My family really enjoyed having you over, Ellie! Everything we made was delicious and I truly learned things about cooking that I didn't already know, which made the whole experience that much better. I've already put your tips to use, by making another batch of pad thai with my mom and also by making scrambled eggs. I'm looking forward to learning more through your cookbook and newsletters. Thanks again!"

Sony M., Burlington, Mass.

Culinary Team Building

2011-01-26T15:00:00.019-05:00

See how teams that work together can have fun producing a scrumptious and attractive meal!

Private cooking lesson

2011-01-22T00:00:00.008-05:00

Recently engaged, Natalie and Tony wanted to spend time together in the kitchen.
"The food was delicious! We really enjoyed ourselves. Thanks for all the tips and the pictures!"

Natalie B. & Tony P., Westboro, Mass.

Kid's cooking birthday party

2011-01-21T11:00:00.014-05:00

This very enthusiastic group cooked an Italian themed meal to celebrate Cameron’s 12th birthday.
"Many thanks to you, Ellie for making my son's birthday party so memorable. The kids all had a wonderful time and were excited to go home and cook for their own families! I enjoyed meeting you and will be sure to let my friends know about your, "Let's Get Cooking", parties. Again, thanks so much for such a fun party."

Kerri W., Scituate, Massachusetts

Culinary Team Building

2011-01-11T12:00:00.012-05:00

Look at what a delicious meal teamwork in the kitchen can produce!

Mom2B

2011-01-02T12:00:00.126-05:00

Lentil Soup

2011-01-01T00:00:00.002-05:00

1 to 2 T olive oil
3 medium onions, diced
3 carrots, sliced
3 medium potatoes, peeled and cubed
1 C (2 stalks) celery, diced
14 oz can tomatoes with liquid
1 tsp Italian seasoning
2 bay leaves
Salt and pepper, to taste
1¼ C lentils, picked over and rinsed
10 C chicken or vegetable bouillon

In a large pot, heat oil and add onions, carrots, potatoes and celery. Cook until onions are soft. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 1¼ to 1½ hours or until lentils are tender.

Hint: To reduce sodium, use low sodium bouillon or water.

Private cooking lesson

2010-12-16T18:00:00.011-05:00

Mike surprised Rachel with a cooking lesson for her birthday. Check below to hear about some of the recipes they prepared.
"The lesson was really great and it was wonderful to have met and cooked with you! Mike and I really enjoyed the time together. Yes - Mike did a great job with the risotto and remembered to season it. That was actually my favorite part of the meal! Everything turned out great, however, and Mike and I had to split the leftovers (which is really saying something from someone who doesn't eat leftovers very often!) Mike's favorite recipe was the salad dressing. He just loved it. Thank you again for a great experience!"

Rachel D., Taunton, Mass.

Culinary Team Building

2010-12-02T17:00:00.020-05:00

This marketing group from a worldwide company had lots of fun producing a 5 course holiday dinner. As you can see from this video clip, they were a very creative group!

Multicolored Baked Peppers

2010-12-01T09:00:00.002-05:00

©1991 "From Ellie's Kitchen to Yours""

1 lb ground beef
6 large red, green or yellow peppers
1 clove garlic, minced
1/4 to 1/2 C pignolia nuts (pine nuts)
1/2 C pitted black olives, sliced
1/4 C olive oil
1/2 C flavored bread crumbs
1/4 tsp salt
Black pepper, to taste

Cut peppers into strips and place in a greased 9"x13" pan. Add everything except bread crumbs and oil. Then sprinkle bread crumbs on top and drizzle with oil. Bake uncovered at 350° for 35 to 40 minutes, stirring occasionally.

Hint: The dish can be assembled early in the day and baked at serving time. Pignolia, or pine nuts, are usually found in the gourmet or international food sections of most supermarkets or at specialty stores.

Private cooking lesson

2010-11-10T17:00:00.013-05:00

"The lesson was certainly enjoyable. I never thought that we could make so much flavorful food in so little time. We made four dishes in the amount of time it normally would take for me to make one and the prep work was surprisingly minimal."

Michael T., Hyde Park, Massachusetts

Private cooking lesson

2010-11-04T16:30:00.006-04:00

Melissa, a new bride, enjoyed learning to use many of her wedding gifts, while incorporating new cooking techniques and producing a delicious dinner.

Chocolate Pecan Pie Squares

2010-11-01T10:00:00.002-04:00

Crust:
3 C flour
1/2 C sugar
1 C butter or margarine, softened
Dash salt

Topping:
1-1/2 C Karo light or dark corn syrup
6 squares (6 oz) semi-sweet or German’s sweet chocolate
1-1/2 C sugar
4 eggs, slightly beaten
1-1/2 tsp vanilla
2-1/2 C pecans, chopped

In a large mixing bowl, beat flour and sugar with butter and salt until mixture resemble coarse crumbs. Press firmly into a greased 10-1/2”x15-1/2” cookie sheet. Bake at 350° for 20 minutes. While crust is baking, stir corn syrup and chocolate in a double boiler, or over low heat, just until chocolate melts. Remove from heat and whisk in sugar, eggs and vanilla until well blended. Fold in pecans. Pour filling over hot crust, spreading evenly. Bake at 350° for 30 minutes, or until filling is firm around edges and slightly soft in center. Cool in pan on wire rack. When cool, cut into squares.

Yield: 48 squares

Hint: If you want to cut the recipe in half, bake in a 7”x11” pan.

Culinary Team Building

2010-10-20T17:00:00.003-04:00

This Quality Management Group recently enjoyed cooking their lunch, presenting it and then eating it while overlooking a foliage-rimmed lake.

Apple and Butternut Squash Bisque

2010-10-01T10:10:00.002-04:00

©1991 "From Ellie's Kitchen to Yours"

2 Granny Smith apples, peeled, seeded and coarsely chopped
1 small (1 lb) butternut squash, unpeeled, seeded and
...cut in half
1 medium onion, coarsely chopped
Pinch rosemary
Pinch thyme
1 qt chicken broth
2 slices white or whole wheat bread, trimmed and cubed
1/2 tsp salt, or to taste
1/4 tsp pepper
1/2 C light or medium cream

Combine everything except cream in a large saucepan. Bring to a boil and simmer uncovered for 45 minutes, or until vegetables are soft. Scoop out the squash pulp and discard the skin. Return the squash pulp to the pan. Purée the entire mixture in a food processor or blender. Return the puree to the saucepan. Add the cream and then heat, but do not boil.

Hint: If desired, pre-cook the squash in the microwave. Wash the squash and prick it all over with the tines of a fork. Cook on high for 10 minutes. Cool and cut open. Remove the seeds. Scoop out the flesh and put it in the saucepan with all the other ingredients. Reduce simmering time to 35 minutes. This soup is perfect for a tailgate picnic on a brisk fall day. It can easily be kept hot in a thermos and served in mugs. Bread sticks or croutons are a good accompaniment.

Private cooking lesson

2010-09-26T13:00:00.003-04:00

Can you tell by looking at Steve how much he enjoyed his birthday cooking lesson?

"I never thought taking a cooking class would be as fun and enjoyable as this one. The experience was fantastic. Ellie was so great...We had great conversation, the recipes were so simple and easy to make, but the end result was some of the most incredible food. I highly recommend anyone who likes to eat to take a class with her!"

Tara B., North Easton, Massachusetts

Microwave Meat Loaf

2010-09-01T10:29:00.003-04:00

©1999 "So Easy, So Delicious"

1 lb ground beef
1 egg
1/3 C bread crumbs
1/4 C ketchup
2 T water
Garlic powder, to taste
Salt and pepper, to taste

Topping:
2 T ketchup
1 T water
1 small onion, sliced

Whisk together ketchup and water. Pour over meat loaf. Place onion slices on top. Cover with wax paper and microwave on high for 13 to 14 minutes, or until desired doneness is reached. Let stand for 5 minutes before slicing.

Hint: You can slice leftovers and use them for sandwiches, or freeze in individual portions for future meals. If you prefer, you can bake the meat loaf in a conventional oven at 350° for 1 hour. Ground turkey or chicken may be substituted for the beef; however more seasoning will be required for these.

Culinary Team Building

2010-08-12T18:30:00.004-04:00

Culinary Team Building provides “bonding over a hot skillet”, a delicious meal and lots of fun!

"As a company that does team building ourselves, we found that ‘Let’s Get Cooking’ was a great way to build team spirit and collaboration in a friendly competitive atmosphere. I would highly recommend it!"

Paul H., Norwood, Mass.

Spaghetti Salad

2010-08-01T10:00:00.002-04:00

©1991 "From Ellie's Kitchen to Yours"

To give this recipe a real nutritional boost, use spaghetti that is high in fiber. Also, if you prefer goat cheese rather than Feta, that also works well.

Salad:
8 oz spaghetti, cooked and drained
4 medium tomatoes, cut in chunks
1 cucumber, peeled and cut in chunks
1 onion, chopped
1/4 C parsley, chopped
1/3 to 1/2 Ib Feta cheese, crumbled

Dressing:
1/4 C olive oil
2 T fresh lemon juice
3 T wine vinegar
1 T sugar
T fresh basil, finely chopped or 1 tsp dried basil
1/4 tsp pepper
Dash Tabasco sauce

Combine ingredients for dressing and refrigerate for several hours or up to a few days ahead. Cook spaghetti and drain. Transfer to a large bowl. While spaghetti is still hot, mix with Feta cheese. Add tomatoes, cucumber, onion and parsley. Add dressing and toss.

Hint: If you find that Feta cheese is too salty, try the imported Feta from France. It is much creamier in texture and a lot less salty than domestic Feta. You may substitute 1 heaping tablespoon of dried parsley for the fresh parsley. The ratio between fresh to dried herbs is 3:1. You need three times as much of the fresh as dried.

Strawberry Cheese Pie

2010-07-01T10:00:00.004-04:00

© 1991 "From Ellie's Kitchen to Yours"

Graham Cracker Pie Crust
1 lb cream cheese, at room temp.
2 eggs
2/3 C sugar
1 tsp vanilla
1-1/2 C sour cream
2 T sugar
3/4 to 1 C red currant jelly
2 pts fresh strawberries

Combine cream cheese, eggs and ⅔ cup sugar and beat for about 10 minutes. Fold in vanilla. Pour into prepared crust and bake at 325° for 40 to 45 minutes. Mix sour cream with 2 tablespoons sugar, spoon on top of pie and bake 5 minutes longer. Cool. Melt jelly until syrupy. Coat each strawberry with jelly and place on pie, stem end down. Pour remaining jelly over the top. Chill. When fresh berries are not available, canned pie filling may be used as topping.

Private cooking lesson

2010-06-09T18:35:00.009-04:00

As you tell, Matt enjoyed his birthday cooking lesson!

"Food was great, thanks."

Matt T., Upton, Mass.

Delectable Blueberry Muffins

2010-06-01T10:00:00.003-04:00

1 egg
1/2 C milk
1/4 C canola oil
1-1/2 C flour
1/2 C sugar
1/2 tsp salt
1-1/2 tsp baking powder
1 C blueberries

In a small bowl, whisk together egg, milk and oil. In a large bowl, combine dry ingredients. Blend two mixtures together until smooth. Gently fold in blueberries. Ladle batter into 10 paper-lined muffin cups. Bake at 400° for 17 to 18 minutes, or until a toothpick, inserted in the center, comes out clean.

Yield: 10 muffins

Hint: These muffins are so simple to make that you don't even need an electric mixer. Fresh or frozen berries may be used.

Pre-Baby Dinner Party

2010-05-14T19:00:00.016-04:00

"Thanks to Ellie and her fun filled cooking lesson, we had a wonderful Mexican dinner party. We got hands on experience cooking a 3 course meal together along with many laughs along the way. I highly recommend Ellie for any party!"

Rachel G., Brookline, Mass.

Private cooking lesson

2010-05-07T06:00:00.007-04:00

Fahd’s wife gave him the gift of a cooking lesson as a birthday gift. As you can see by his smile, he seems to be enjoying himself!

"Thank you so much for a wonderful cooking lesson Friday night! We had so much fun and are still enjoying the leftovers - and the crab rangoons and shortcut cannolis were a huge hit today at our Mother's Day get together!"

Renee S., Worcester, Mass.

Private cooking lesson

2010-05-01T17:30:00.006-04:00

Sasha, quite an experienced cook, skillfully enjoyed the challenge of working with filo dough.

Mandarin Salad

2010-05-01T10:00:00.001-04:00

1/2 C sliced almonds

3 T sugar

1/2 head iceberg lettuce

1/2 head Romaine lettuce

1 C celery, chopped

2 scallions, chopped

11 oz can mandarin oranges, drained

Dressing:

1/2 tsp salt

1/4 C olive or canola oil

2 T sugar

2 T cider vinegar

Dash Tabasco sauce

In a small pan over medium heat cook almonds and sugar; stir constantly until almonds are coated and sugar is dissolved. Cool and store in an airtight container. Combine all dressing ingredients and chill. Tear lettuce into bite-size pieces and place in a large bowl. Add celery, scallions and oranges. Just before serving, add almonds and dressing and then toss.

Hint: When heating almonds and sugar, watch constantly so that they don't burn. The almonds may be caramelized several days in advance and stored in a tin. The only problem is that they are so delicious that there may not be any left when you go to serve the salad! This salad has gotten rave reviews at many of my cooking classes and dinner parties!

Kid's birthday party

2010-04-11T12:09:00.012-04:00

Kailey obviously is enjoying her cooking birthday party!
"Thanks again."

Julianne W., Sudbury, Mass.

Rachel's bachelorette party

2010-04-10T16:59:00.009-04:00

A bachelorette cooking party was the perfect choice for a future bride who loves to cook.

"Thank you so much, Ellie! We had so much fun :)"

Rachel, R., Braintree, Massachusetts

Kid's birthday party

2010-04-03T12:00:00.014-04:00

Lily celebrated her 9th birthday with her friends, while they all cooked their own lunch.

"Our daughter (& son) and 9 of her closest friends had a wonderful time celebrating her 9th birthday with Ellie. Dressed in chef hats and aprons, the girls really enjoyed making their own fruit dip & kebabs and personalized pizzas from scratch. The girls also showcased their creative talents by decorating a giant -- the biggest we've seen -- chocolate chip cookie. Of course, the most memorable were all the creative imperfections and resulting laughter shared by all.

Ellie was a calm, soothing presence amidst all the enthusiasm and creativity. She handled the girls (and our boy) with patience and care. She clearly was a seasoned veteran in the kitchen, even with 10 third grader sous-chefs working with her. Thanks Ellie for a memorable 'Lets Get Cooking™ party."
Nicole C., Acton, MA

Private cooking lesson

2010-04-02T19:00:00.011-04:00

Knowing how much David wants to learn more about cooking, his wife and son gave him the gift of a private cooking lesson last Father’s Day.

Cooking with Ellie is much more than figuring out the difference between a pinch and a dash ... it’s about unleashing the cook within. She removes the intimidation from cooking so you can take pleasure in the process and pride in the results. We chopped, sliced, sautéed, mixed, and baked, and the food on the plate more than satisfied both the palate and the appetite. In addition to her excellent book of recipes, Ellie left me with an appreciation for cooking and a confidence that I could hold my own in the kitchen.

David B., Newton, MA

Chocolate Macaroons

2010-04-01T10:00:00.000-04:00

● 4 oz semi sweet chocolate
● 2 oz unsweetened chocolate
● 2 egg whites
● ½ C sugar
● 1 tsp vanilla
● 2 C shredded coconut

Melt both chocolates in a double boiler or in the microwave. In an electric mixer, beat egg whites until frothy. Gradually add the sugar. Fold in vanilla and melted chocolate. Add coconut and mix until blended. Drop by rounded tablespoonfuls onto 2 greased or parchment-lined cookie sheets. Bake at 375° for about 12 minutes, or until a light crust forms on the outside. Cool on cookie sheets or move to a cooling rack.

Yield: 24 macaroons

Hint: These macaroons will keep well in a tin.

Roasted Ratatouille

2010-03-01T10:00:00.005-05:00

● 1 medium eggplant (1 lb), peeled and cut into ½" cubes
● 2 medium zucchini, cut into ½" pieces
● 1 medium onion, cut into ½" pieces
● 1 red pepper, cut into ½" pieces
● 2 to 3 T olive oil
● 4 T balsamic vinegar or lemon juice
● 8 cloves garlic, minced
● 1 T basil
● 1 tsp oregano
● Salt and pepper, to taste
● 14½ oz can diced tomatoes, undrained

Combine all the fresh vegetables in a large shallow roasting pan. In a small bowl, combine oil, balsamic vinegar or lemon juice, garlic, basil, oregano, salt and pepper. Pour over vegetables, tossing to coat. Bake at 450° for 20 minutes, stirring after 10 minutes. Then stir in tomatoes and bake for another 10 to 15 minutes, or until veggies are tender. Serve hot or at room temperature.

Variation:

● 1 loaf French bread, about 3" in diameter, sliced into 1” pieces, pita triangles or English muffin halves, cut into quarters
● 2 C Mozzarella, Cheddar or Monterey Jack cheese, shredded

Place ratatouille on slices of toasted French bread, pita bread triangles or English muffins. Place on a foil-lined cookie sheet and sprinkle with cheese. Bake at 450° for 5 to 6 minutes, or until cheese is melted.

Hint: Ratatouille can be made a few days in advance. Let it cool and store it in a covered container in the refrigerator.

Private cooking lesson

2010-02-27T17:30:00.002-05:00

As you can probably tell, Channing was enjoying his cooking lesson, which was a birthday gift from his wife.

"All of the food was very good and everyone who came over for dinner enjoyed it as well."
..............................Channing F., Wayland, Massachusetts

Private cooking lesson

2010-02-11T18:00:00.008-05:00

Family from Vienna gave Sarah and Patrick a gift certificate for a cooking lesson as a Christmas present.
"We thoroughly enjoyed cooking with Ellie! The recipes we prepared were easy, yet with a certain twist and will become standards in our kitchen! Ellie's cooking expertise as well as the fun we had chatting with her about cooking and beyond really made the evening a memorable experience and a great Christmas present for us!

We really had a great time, and I already wrote a glowing email to my sister-in-law who was very happy that we enjoyed her present!

I need to have a closer look at the cook book you gave us, and if I have any questions on the recipes, I might get back to you!"
...............................Sarah & Patrick W., Cambridge, MA

Private cooking lesson

2010-02-09T17:00:00.010-05:00

Elaine and Frank enjoyed their cooking lesson, which was given to them by their children.

"Thanks so much for a wonderful experience! The lesson was interesting, fun, informative and best of all left us with some great food. You have awakened our taste buds and we are looking forward to trying the many interesting receipes in your cook book."
............................Frank and Elaine C., Topsfield, Mass.

Susie's 'French Picnic' shower

2010-02-06T18:00:00.014-05:00

Since Susie has studied in France, and teaches French, her friends and family surprised her with a 'French Picnic' in February - in Wellesley! Here she and her fiance are working on cheese soufflés.

"Thank you so much for all of YOUR help. Everyone enjoyed it immensely, even more than I had hoped!"
.............................Janeen H., Wellesley, Massacusetts

Raspberry Brownies

2010-02-01T00:00:00.003-05:00

© 1991 "From Ellie's Kitchen to Yours"
2 oz unsweetened chocolate
1 stick butter or margarine
2 eggs
2/3 C sugar
2 tsp raspberry liqueur (Chambord, or Framboise (optional)
1/2 C seedless raspberry jam
2/3 C flour
1/4 tsp salt, or to taste
1/2 tsp baking powder
1/3 C chocolate chips

Confectioners' sugar, for sprinkling on the top
In a double boiler, melt unsweetened chocolate and butter or margarine, stirring until smooth; cool slightly. Whisk in eggs, sugar, jam and liqueur. Fold in flour, salt, baking powder and chocolate chips. The mixture will be thin. Pour into a greased, 8 or 9-inch square pan. Bake at 350° or 25 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Cool on a wire rack. Cut when cool.

Hint: You can melt the butter or margarine and chocolate in a microwave instead of a double boiler. To serve, sprinkle confectioners' sugar on the brownies or, to make them look spectacular, cut them into small squares and make a rosette of whipped cream in the center of each square. Place a fresh raspberry on each rosette. Serve on a platter lined with a white doily. The brownies may be made up to 2 days in advance or frozen. Decorate with whipped cream and berries 1 hour in advance.

Private cooking lesson

2010-01-14T19:00:00.014-05:00

"Thank you so much for the lesson!!! I really enjoyed it and look forward to scheduling some more with you. All of the food was delicious! We are enjoying it and I'm sure my parents will too when they visit this weekend.

Thanks so much again!"
.............................................Danielle D., Needham, MA

Fish and Spinach in Foil

2010-01-01T15:39:00.002-05:00

4 C (6 oz) fresh spinach leaves
4 salmon, halibut or cod fillets
½ tsp cumin
¼ tsp crushed red pepper flakes
Salt and pepper, to taste
2 T orange juice
1 to 1½ T olive oil
1 tsp freshly grated ginger
2 scallions, chopped

Spread out 4 rectangles of foil, approximately 10”x12” each. Divide spinach among the pieces of foil, mounding it at the center. Season fillets with cumin, red pepper flakes, salt and pepper and place on top of spinach. Whisk the orange juice, oil and ginger together and drizzle over the fish. Sprinkle with the chopped scallions. Bring the 2 longest opposite ends of the foil together and fold over tightly. Then seal the other 2 ends. Place foil packets on a cookie sheet and bake at 450° for 10 to 12 minutes, depending on the thickness of the fish, until fish is cooked through.

Private cooking lesson

2009-12-18T18:00:00.023-05:00

Camp friends since their teens, these 7 women still get together often, especially to celebrate each others birthdays. They surprised Amy, the ‘birthday girl’ by giving her a cooking party.
"We had a great time. All of the recipes were great. I am going to make them again. Have a Happy New Year!! Thanks again."
..................................................Laurie S., Andover, MA

"As you could tell, we all had a fabulous, fun time and enjoyed cooking with you! Our dinner turned out great! Love the photos on your blog."
..................................................Carolyn R., Acton, MA

Culinary Team Building

2009-12-16T17:00:00.014-05:00

These teams from Alkermes Pharmaceuticals were busy preparing parts of the meal which they all got to enjoy a little later in the evening.

Kid's Cooking Birthday Party

2009-12-12T12:00:00.004-05:00

As you can see, these 7 year olds are busy decorating the dessert at Constance’s birthday party.
“Thank you so much for Constance's birthday party. All the children enjoyed it.”
..............................................Karine D., Belmont, MA

Culinary Team Building

2009-12-09T18:00:00.010-05:00

Massachusetts Dental Society
...Leadership Institute Team Building

Mini-Pepperoni Cheese Rolls

2009-12-01T10:00:00.007-05:00

© 1991 "From Ellie's Kitchen to Yours"

1 pkg Pillsbury Crescent Rolls
4 oz pepperoni, sliced
4 oz Cheddar cheese, shredded
1 egg, beaten with 1 tsp water

Open Crescent Roll package. Press 2 triangles (a quarter of the dough) together and roll out slightly with rolling pin into an oblong shape. Spread a quarter of pepperoni slices on dough. Cover with a quarter of the cheese. Roll up, jellyroll fashion, and pinch ends to seal. Place seam side down on a greased cookie sheet. Brush with egg mixture. Bake at 375° for 10 to 12 minutes, or until golden. Allow to cool for about 2 to 3 minutes before slicing. Serve hot.

...................................................Yield: 32 pieces

Hint: Slice each roll into about 8 pieces to serve as hors d'oeuvres. If you want to serve these as sandwiches, do not cut them and you will have 4 sandwiches. These pepperoni rolls make a hit with "kids" of all ages.

Private cooking lesson

2009-11-20T15:00:00.013-05:00

Carol wanted to show the strudel she made to her friends, who had given her a gift certificate for her birthday cooking lesson.
..............................Carol K., Sudbury, Massachusetts

Kid's Cooking Birthday Party

2009-11-15T14:00:00.013-05:00

Since Ben loves to cook, his parents treated him to a private cooking lesson for his birthday. His 2 sisters joined him and they all seemed to enjoy themselves.

"Thanks so much for the lesson--we all had a terrific time. Ben was very happy and felt that he learned a lot. We also had 2 terrific dinners."
..................................Lisa S., Westboro, Massachusetts

Private cooking lesson

2009-11-08T13:00:00.023-05:00

In Jessica and Matt 's kitchen...

"We definitely enjoyed the "fruits of our labor". We were quite full for several days following our class. The afternoon gave us much more than we anticipated! We had so much fun, and really the time just fly by! We have used the chicken with lemon and soy sauce since then, and intend to use the others, but need to wait till after Thanksgiving for room in our tummies! Because of the raving I did after the class and the leftovers I brought in for lunch, several co-workers have asked me for the recipies, so 3 of them got copies, and one has even made the chicken with lemon and soy sauce already! We highly recommend you to those we know, and will potentially in the future call you up for another lesson. I also wanted to say thank you for the cookbook! I have already done 2 other dishes out of it, and they were huge successes too. Thank you so much for the wonderful afternoon and everything that followed!"
....................................Jessica B., Ayer, Massachusetts

Private cooking lesson

2009-11-05T19:00:00.010-05:00

Bobby wanted to learn more about Italian cooking, so Pam surprised him with a gift certificate for a cooking lesson right in his own kitchen!

"It was great to meet you last night as well! We really enjoyed the whole experience of cooking with you and learned a lot of helpful hints as well as some really delicious recipes! Everything tasted fantastic! Thank you for the picture - it came out great! We'll definitely be in contact if any questions arise. Thanks again for everything!"
...............................Pam C., Southboro, Massachusetts

Apple Rice Pilaf

2009-11-01T07:00:00.001-05:00

© 1999 “So Easy, So Delicious”

1 to 2 T olive oil or butter or margarine
1 medium onion, chopped
1 stalk celery, chopped
Rind of 1 orange, grated
1 C white or brown rice
¼ C parsley, minced, divided
2 C apple cider or apple juice
½ C dried cranberries or raisins
Salt and pepper, to taste

Heat oil, butter or margarine in a saucepan. Add onion, celery and orange rind and sauté until vegetables are limp. Add rice and continue cooking just until rice is golden. Add half the parsley, cider or apple juice and dried cranberries or raisins. Bring to a boil. Cover and reduce heat to a simmer. Cook for 25 minutes for white rice and almost an hour for brown rice. Add salt and pepper, to taste. Sprinkle remaining parsley on top just before serving.

Hint: This pilaf has a fruity taste and goes especially well with poultry, pork or lamb.