Sangria

 
1 bottle dry, full bodied red wine
1½ oz brandy
1 oz orange-flavored liqueur, such as Cointreau or Triple Sec
1/4 C orange juice
1/4 C sugar, or to taste
1 orange
1 lime
Ice cubes
Club soda

In a large pitcher, combine wine, brandy, liqueur, orange juice and sugar, to taste, and refrigerate. Just before serving, wash fruit and slice into 1/8-inch thick rounds, and then cut orange rounds in quarters. Remove pitcher from refrigerator, add ice cubes, fruit and club soda, to taste. Pour into glasses, garnishing each with some of the cut fruit.

Jiffy Blueberry Sauce

© "From Ellie’s Kitchen to Yours"
 
2 C blueberries
2 T fresh lemon juice
3 T sugar
2 tsp cornstarch

Combine all ingredients and place in a saucepan. Cook over moderately high heat, stirring occasionally, until mixture is hot and begins to thicken. Sauce will thicken as it cools.

Microwave: Combine all ingredients and place in a large glass bowl. Cover with plastic wrap, which has one hole poked in it. Cook on high for 3 minutes, stirring once or twice during cooking. Sauce will thicken as it cools.

Hint: Serve hot with pancakes or waffles or at room temperature or chilled over ice cream or frozen yogurt. Raspberries, strawberries or any other berries may be used to make this sauce. Also, you can use frozen berries, however increase the cooking time.

Kid's cooking birthday party

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

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.

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.

Tom & Whitney's cooking lesson

"Had such a great time! Ellie was awesome! So sweet and helpful! The recipes were so delicious and easy, that making dinner after work has become a non stressful thing for us. Thank you Ellie”

Tom & Whitney W., Chelmsford, Massachusetts

Healthy Scones

© "So Easy, So Delicious"
 
1 C flour
1/2 C oatmeal
1/2 C corn meal
3 T sugar, divided
1 tsp baking powder
1/2 tsp baking soda
Dash salt
2 T margarine or butter
1/3 C raisins, dried cranberries or dried cherries
1 egg
2/3 C yogurt or buttermilk

In a large bowl, combine flour, oatmeal, corn meal, 2 tablespoons of the sugar, baking powder, baking soda and salt. With a pastry blender or fork, cut in margarine or butter until mixture resembles coarse meal. Add raisins, dried cranberries or dried cherries. In a small bowl, whisk egg and yogurt or buttermilk together. Add to flour mixture and stir just until dry mixture is moistened. Drop by 1/4-cup amounts onto a greased cookie sheet. Sprinkle with remaining tablespoon of sugar. Bake at 350° for 18 to 20 minutes, or until lightly golden at the edges. Serve warm or reheat just before serving. Serve with raspberry jam or jams or jellies of your choice.

Yield: 10 scones

Hint: If you use an egg substitute and nonfat yogurt, these scones will be very low in fat.

Lakeville Public Library

Kid's cooking birthday party

"Ellie, Thank you so much for making Maddie's 9th birthday such a hit! The girls loved everything we made and are dying to make your healthy chicken nuggets again! Keeping 11 9-year olds entertained and engaged is not always easy, and you managed it with ease. Thank you!”

Shannon M., Waban, Massachusetts

Turkey Cutlets with Balsamic Vinegar

© "From Ellie's Kitchen to Yours"
 
3/4 lb boneless turkey cutlets, each 1/4" thick
1/4 C balsamic vinegar
2 tsp honey
1/2 C bread crumbs
Salt and pepper, to taste
1 to 2 T olive oil, divided
2 cloves garlic, minced
1/4 C dry white wine or vermouth
Minced parsley, for garnish

Mix vinegar and honey until honey dissolves. Set aside. Season bread crumbs with salt and pepper. Dredge turkey in crumbs, pressing well to make them adhere. Heat 2 to 3 teaspoons of the oil in a large skillet until it is hot. Sauté the turkey cutlets for 1 minute per side. Transfer them to a platter. Add the remaining oil and garlic to the pan and cook just until garlic is golden. Add the white wine or vermouth. Boil the mixture until sauce is reduced to 2 tablespoons. Add reserved honey and vinegar mixture and boil until it is syrupy. Put the cutlets back in the pan and simmer for 3 to 4 more minutes or until they are completely cooked. Garnish with parsley.

Hint: The combination of the balsamic vinegar and wine give this a delicate and almost fruity flavor. Thinly pounded chicken breasts may be substituted for the turkey cutlets.

Culinary Team Building

"It was great meeting you and everyone had a great time…thank you!!!!”

Roberta B., Marlborough, Massachusetts

Double Chocolate Macaroons

 
4 oz semisweet chocolate
2 oz unsweetened chocolate
2 egg whites
1/2 C sugar
1 tsp vanilla
2 C shredded coconut
1 tsp vanilla
1¼ C flour
1 tsp baking soda

Melt both chocolates in the top of a double boiler. Cool. In a medium mixing bowl, beat egg whites until frothy, about 45 seconds. Gradually add the sugar and continue beating until mixture is the consistency of marshmallow fluff. Blend in vanilla and fold in melted chocolate and coconut. Drop dough by teaspoonfuls onto parchment-lined cookie sheets. Bake at 375° for about 10 to 11 minutes, or until a crust forms on the outside. Cool on cookie sheet or remove cookies to a cooling rack.

Yield: 24 to 28 macaroons

Hint: 6 ounces of bittersweet chocolate may be substituted for the combination of semisweet and unsweetened chocolate in this recipe. These macaroons will keep fresh in a tin for at least a week.

Kid's cooking birthday party

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.