Egg-Free Caesar Salad

© "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.

Unstuffed Cabbage

© "So Easy, So Delicious"
 
1 lb ground beef, turkey or chicken
1 medium onion, chopped
1 C raw rice
26 to 28 oz spaghetti sauce
1¼ C water
9 C (1 to 1½ lbs) green or Savoy cabbage, shredded
Salt and pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Cook the ground meat and onion in a large pot, stirring occasionally until no longer pink. Add the rice, spaghetti sauce, water and cabbage. Cover and bring to a boil. Lower heat and simmer for 20 to 25 minutes, or until rice and cabbage are tender. Sprinkle with Parmesan cheese, if desired.

Hint: This 1-dish meal can easily be prepared in advance and reheated. However, if you prefer to cook it immediately you can save time by chopping and shredding the cabbage a day in advance and refrigerating until needed.

Irish Bread

© "From Ellie's Kitchen to Yours"
 
2½ 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
1½ 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 1½ 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.

Kid's cooking birthday party

Chocolate Fondue

© "So Easy, So Delicious"
 
9 oz milk chocolate (preferably “Toblerone” Swiss chocolate
which contains tiny bits of nougat and crushed almonds)
1 oz unsweetened baking chocolate
2/3 C light cream
1/4 C cognac or other liqueur (optional)

Chop all chocolate into small pieces and place into a fondue pot or over a double boiler. Melt over low heat and add the cream, blending well. Add liqueur, if desired, and stir. Serve from the fondue pot or transfer mixture from double boiler to a fondue pot or a bowl placed on a hot plate or warming tray.

Have a selection of any of the following bite-size items for dipping into the fondue:
 
banana slices
apple wedges oil
peach slices
strawberries
large seedless grapes
candied ginger
lady fingers
pieces of pound cake or sponge cake
marshmallows
dried apricots
macaroons, cut into bite-size pieces
Use long wooden picks or fondue forks to dip any of these items into the fondue.

Kid's cooking birthday party

"Ellie organized a fabulous birthday party for my 10-year-old. The food was delicious and all the girls had a wonderful time. She kept them interested and had a job for everybody. thanks Ellie!”

Julie Y., Mendon, Massachusetts

Mexican Black Bean Dip

© "So Easy, So Delicious"
 
(2) 19 oz cans black beans, rinsed and well drained
1 C red onion, finely chopped
1 C corn, canned or frozen, drained
1 C medium or hot salsa
1 C red pepper, chopped
1 C Cheddar cheese, grated
1 C sour cream

In a large bowl, combine all ingredients and mix well. Allow to sit for at least 1 hour, or up to a day ahead, before serving. Serve with nacho chips or pita bread triangles.

Hint: Even if you usually prefer mild or medium salsa, it’s best to use hot salsa for this recipe. To reduce fat, use low fat sour cream and low fat Cheddar cheese.

Sweet Potato Quesadillas

© "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
2½ 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.

Chicken and Barley Stew

© "So Easy, So Delicious"
 
6 C chicken broth or bouillon
3/4 C barley
1 lb carrots, peeled and cut into 2" slices
3 stalks celery, cut into 1" slices
1 large onion, diced
3 cloves garlic, minced
1 tsp thyme
1/8 to 1/4 tsp red pepper flakes
1 red pepper, cut into 1" cubes
1 lb boneless and skinless chicken breast, cut into 2" chunks
2 Granny Smith, Cortland or Delicious apples, peeled and cut into 1" chunks
Salt and pepper, to taste

Combine broth, barley, carrots, celery, onion, garlic, thyme and red pepper flakes. Bring to a boil, lower heat and cover. Simmer for 12 minutes. Stir in red pepper. Cover and simmer for 6 minutes. Add chicken and apples and cook for 6 to 8 minutes, or until chicken is cooked and barley is tender. Season with salt and pepper.

Hint: This is a healthy 1-dish meal. Baby carrots, cut in half, can be substituted for the carrot slices.

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

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.

Variations:

● 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.

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

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.

Sweet Potato Cranberry Casserole

© "So Easy, So Delicious"
 
4 large sweet potatoes or yams (approx. 2½ lbs)
1/4 C brown sugar, divided
1 C fresh cranberries, divided
2 T butter or margarine, divided
1/2 C orange juice
1/2 C walnuts, chopped
1/2 tsp cinnamon

Bake sweet potatoes at 400° for approximately 40 to 50 minutes, or in the microwave (see below), until tender. Cool briefly. Remove the skins and mash the potatoes. Place half of the sweet potatoes in a 1½- to 2-quart casserole which has been sprayed with nonstick spray. Sprinkle with half of the brown sugar,  cup of the cranberries. Dot with 1 tablespoon butter or margarine. Layer with remaining sweet potatoes, brown sugar, cranberries and butter or margarine. Pour orange juice on top. Cover and bake at 350° for 25 minutes. Sprinkle with walnuts and cinnamon and bake, uncovered, for another 10 to 15 minutes.

Microwave Method:: To cook 2 to 2½ pounds sweet potatoes, prick with the tines of a fork, set on a paper towel or plate and cook on high for 8 to 10 minutes, or until tender.

Pecan Squares

© "So Easy, So Delicious"
 
1/2 C butter or margarine
1 C dark brown sugar
1 egg
1/2 tsp vanilla
1 C flour
1/2 tsp baking powder
Dash salt
1 C pecans, coarsely broken
Confectioners’ sugar, for sprinkling on top

Using an electric mixer, cream butter or margarine and brown sugar until fluffy. Add egg and vanilla. Beat well. Fold in flour, baking powder and salt. Remove the bowl from the mixer and stir in pecans with a spoon. Spread batter in a greased 9-inch square pan. Bake at 350° for 25 to 28 minutes, or just until the middle of the dough is set, and a toothpick, inserted in the center, comes out clean. Cool on a wire rack and cut into squares. Sprinkle with confectioners’ sugar

Hint: These squares can be cut into large 4- or 5-inch pieces and topped with vanilla ice cream or frozen yogurt or they can be cut into 2-inch squares and served like a cookie or small pastry. They freeze well.