Saturday, February 16, 2013
Saturday, February 2, 2013
Kid's cooking birthday party
"Thank you for doing Gia's party. The kids had so much fun cooking and the food was yummy. Several parents commented that it was a great party.
We will remember this as one of Gia's best birthday parties."
Uma R., South Grafton, MA
Friday, February 1, 2013
Crock Pot Sloppy Joes
1 lb lean ground beef, chicken or turkey
1 large onion, finely chopped
6 oz can tomato paste
28 oz can tomato purée
1 T Worcestershire sauce
1 T cider vinegar
1 T honey
1½ T molasses
1 to 2 tsp chili powder, or to taste
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 medium carrots (about 1 C), grated, or finely chopped
1 green pepper, diced
1 yellow or orange pepper, diced
⅓ C bulgur or barley
8 Kaiser rolls
In a large skillet, sauté the meat for about 3 minutes. Add onion and continue cooking until meat is browned. While meat is cooking, place all other ingredients in crock pot. Add meat and stir. Cover pot and cook on high for 3 to 4 hours, or on low for 6 to 7 hours. Adjust seasoning to your own taste. If too thick, add ½ cup water at a time. To serve, split rolls and spoon meat mixture on top.
Hint: Instead of serving the meat mixture on rolls, try it over rice or pasta. To increase the fiber and protein add a 15 oz can of kidney beans.
1 large onion, finely chopped
6 oz can tomato paste
28 oz can tomato purée
1 T Worcestershire sauce
1 T cider vinegar
1 T honey
1½ T molasses
1 to 2 tsp chili powder, or to taste
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 medium carrots (about 1 C), grated, or finely chopped
1 green pepper, diced
1 yellow or orange pepper, diced
⅓ C bulgur or barley
8 Kaiser rolls
In a large skillet, sauté the meat for about 3 minutes. Add onion and continue cooking until meat is browned. While meat is cooking, place all other ingredients in crock pot. Add meat and stir. Cover pot and cook on high for 3 to 4 hours, or on low for 6 to 7 hours. Adjust seasoning to your own taste. If too thick, add ½ cup water at a time. To serve, split rolls and spoon meat mixture on top.
Hint: Instead of serving the meat mixture on rolls, try it over rice or pasta. To increase the fiber and protein add a 15 oz can of kidney beans.
Wednesday, January 16, 2013
Culinary Team Building Event
"I am so glad we did the event with you. The facility was beautiful and very convenient for a larger group. My team was so happy! Thank you!"
Sujata S., Weston, MA
Thursday, January 10, 2013
Tuesday, January 1, 2013
Crock Pot BBQ Chicken
© 1999 "So Easy, So Delicious"
2 chickens, cut into quarters (8 pieces)
1 onion, sliced
18 oz BBQ sauce of your choice
Place chicken in the bottom of the crock pot. Cover with onion slices and sauce. Cover and cook on low for 6 to 8 hours, or until tender.
Hint: This easy and delicious recipe is very healthy, especially if you use all chicken breasts and remove the skin before cooking. The gravy is wonderful over rice or pasta.
2 chickens, cut into quarters (8 pieces)
1 onion, sliced
18 oz BBQ sauce of your choice
Place chicken in the bottom of the crock pot. Cover with onion slices and sauce. Cover and cook on low for 6 to 8 hours, or until tender.
Hint: This easy and delicious recipe is very healthy, especially if you use all chicken breasts and remove the skin before cooking. The gravy is wonderful over rice or pasta.
Sunday, December 16, 2012
Kid's cooking birthday party
"The girls had a blast! You were so organized and under control my husband and I were amazed. I had 1 parent call and said her daughter had such a great time and couldn't wait to make the meal for her family. We had never done a party like this and it was a great experience. The personal touches using Haley's favorite colors and personalizing the recipes with her hobbies gave it that little extra and Haley really felt special."
Inez G., North Andover, MA
Saturday, December 8, 2012
Christmas Cookie Party
A group of 7 to 9 year olds had fun making and decorating a
variety of Christmas cookies.
Saturday, December 1, 2012
Spiced Nuts
© 1999 "So Easy, So Delicious"
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 C (12 oz) hazelnuts, almonds or pecans
1 egg white, lightly beaten
Combine sugar and spices. Toss nuts around in egg white until well coated. Then roll in sugar and spice mixture. Spread on a greased cookie sheet. Bake at 350° for 15 minutes, shaking pan a few times. When nuts are removed from oven, use a fork to separate them. Cool on a wire rack.
Hint: You can use a combination of nuts if you like. These are delicious to serve along with hors d’oeuvres or they can be served with dessert. If placed in decorative jars or tins, they make wonderful gifts.
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 C (12 oz) hazelnuts, almonds or pecans
1 egg white, lightly beaten
Combine sugar and spices. Toss nuts around in egg white until well coated. Then roll in sugar and spice mixture. Spread on a greased cookie sheet. Bake at 350° for 15 minutes, shaking pan a few times. When nuts are removed from oven, use a fork to separate them. Cool on a wire rack.
Yield: spiced nuts to fill (4) 8-ounce jars
Hint: You can use a combination of nuts if you like. These are delicious to serve along with hors d’oeuvres or they can be served with dessert. If placed in decorative jars or tins, they make wonderful gifts.
Friday, November 30, 2012
Wednesday, November 14, 2012
Sunday, November 4, 2012
Private cooking lesson
Karen F., Auburndale, Massachusetts
Thursday, November 1, 2012
Red Cabbage with Cranberries
½ medium red cabbage (6 C), thinly shredded
1 apple, peeled and grated
1½ C cranberries
⅓ C brown sugar
1 to 1½ T butter or margarine
¾ C apple cider
Salt and pepper, to taste
Grease or spray a large casserole. Combine all ingredients and place in casserole. Cover and bake at 350° for 1 hour, or until cabbage is tender.
Hint: This high fiber recipe is especially delicious with poultry or pork.To save time, buy a 1 pounc package of shredded red cabbage.
1 apple, peeled and grated
1½ C cranberries
⅓ C brown sugar
1 to 1½ T butter or margarine
¾ C apple cider
Salt and pepper, to taste
Grease or spray a large casserole. Combine all ingredients and place in casserole. Cover and bake at 350° for 1 hour, or until cabbage is tender.
Hint: This high fiber recipe is especially delicious with poultry or pork.To save time, buy a 1 pounc package of shredded red cabbage.
Thursday, October 18, 2012
Pasta with Cherry Tomatoes and Pistachios
This recipe was given to me by Daniela, our fantastic tour guide in Sicily and Southern Italy. This was videoed on Mt Etna, in a region where pistachios grow. I’ve tried it and it is delicious!
Gracie, Daniela!
Gracie, Daniela!
Monday, October 1, 2012
Pumpkin Apple Soup
© 1999 "So Easy, So Delicious"
3 lbs fresh or (2) 16 oz cans pumpkin
6 C chicken or vegetable broth
2 Granny Smith apples, peeled and cubed
1 large onion, chopped
½ tsp rosemary
1 tsp thyme
½ C milk or half and half
Salt and pepper, to taste
½ C sour cream or yogurt, for garnish
Croutons, for garnish
Peel and cube pumpkin and cut into 2-inch pieces. Heat broth in a large pot. Add pumpkin, apples, onion and spices. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until apples and vegetables are tender. Purée in a food processor or blender. Return soup to the pan and add milk or half and half and simmer for 5 minutes. Season with salt and pepper, to taste. Serve with a dollop of sour cream or yogurt and croutons, if desired.
Hint: If using fresh pumpkin, to avoid the drudgery of peeling and cutting it, wash it and poke it all over with the tines of a roasting fork. Place on a plate, uncovered, in the microwave and cook on high for 10 minutes. Turn over and cook for another 10 minutes. Remove from microwave and cool briefly. Cut open, remove and discard the seeds (or roast, if desired). Using a spoon, scrape flesh of pumpkin from the skin and place in the soup pot and proceed with recipe.
3 lbs fresh or (2) 16 oz cans pumpkin
6 C chicken or vegetable broth
2 Granny Smith apples, peeled and cubed
1 large onion, chopped
½ tsp rosemary
1 tsp thyme
½ C milk or half and half
Salt and pepper, to taste
½ C sour cream or yogurt, for garnish
Croutons, for garnish
Peel and cube pumpkin and cut into 2-inch pieces. Heat broth in a large pot. Add pumpkin, apples, onion and spices. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until apples and vegetables are tender. Purée in a food processor or blender. Return soup to the pan and add milk or half and half and simmer for 5 minutes. Season with salt and pepper, to taste. Serve with a dollop of sour cream or yogurt and croutons, if desired.
Hint: If using fresh pumpkin, to avoid the drudgery of peeling and cutting it, wash it and poke it all over with the tines of a roasting fork. Place on a plate, uncovered, in the microwave and cook on high for 10 minutes. Turn over and cook for another 10 minutes. Remove from microwave and cool briefly. Cut open, remove and discard the seeds (or roast, if desired). Using a spoon, scrape flesh of pumpkin from the skin and place in the soup pot and proceed with recipe.
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