Thursday, February 10, 2011
Corporate Lunchtime Seminar
A lunchtime seminar, held for employees of a Holliston company, featured recipes for a Heart Healthy Valentine’s Dinner.
Tuesday, February 8, 2011
Library Cooking Program
"Thanks Ellie. Truly easy and delicious...Thanks for a fun evening! Paula B., Ashland Public Library, Ashland, Massachusetts
Monday, February 7, 2011
Kid's cooking birthday party
"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.
Tuesday, February 1, 2011
Chicken with Hoisin Sauce
©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.
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.
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