Culinary Team Building

"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

"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

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

Cheese Pocket Topper

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

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

"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

"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

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

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

Apple Pumpkin Bread

© "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

©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

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

©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

"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

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

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

"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

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

Mexican Taco Salad

©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

"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

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

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

Billy C., AstrsZeneca, Westborough, MA

Private cooking lesson

"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

©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

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

Bachelorette party

"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

©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

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

Library Cooking Program

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

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

Leonie A., Winchester, Mass.

Potato and Onion Bake

©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

Amanda's cooking shower

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

Kid's cooking birthday party

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

"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

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

Private cooking lesson

"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

"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

©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

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