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.

Pumpkin Apple Soup

© "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
1/2 tsp rosemary
1 tsp thyme
1/2 C milk or half and half
Salt and pepper, to taste
1/2 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.

Weston Public Library

Apple Bread

© From Ellie’s Kitchen to Yours"
 
1 C canola oil
3 eggs
2 C sugar
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
3 C apples, finely diced
3 C flour
1 to 2 T sugar, for sprinkling on baked bread

Combine oil, eggs, sugar and vanilla. Sift flour with cinnamon, salt and baking soda. Add to egg mixture. Fold in apples. Pour batter into 2 greased 8"x4" loaf pans. Bake 50 to 60 minutes at 300° until a toothpick, inserted in the center, comes out clean. While hot, sprinkle with sugar and as soon as it can be handled, remove it from the pan. Cool on a wire rack and then wrap the loaves in foil.

Yield: 2 loaves

Hint: This bread is delicious for breakfast or brunch. It freezes well.

Honey and Garlic Chicken

© "So Easy, So Delicious"
 
5 to 7 lb chicken or capon
1/4 C water
2 to 3 tsp paprika
1/2 C honey
1/4 C ketchup
2 cloves garlic, minced
1/4 C soy sauce
2 T brown sugar

Place chicken in a roasting pan. Pour water into pan. Sprinkle chicken with paprika. Roast, uncovered, at 350° for 30 minutes. While chicken cooks, combine remaining ingredients in a saucepan and heat until well blended. Pour this sauce over the chicken and then cover the pan with foil. Roast for 45 minutes, basting occasionally. Uncover and roast for 15 additional minutes, or until chicken reaches desired doneness, basting once or twice.

Hint: For an easy meal, bake potatoes or rice in the oven while the chicken is cooking.

Poached Peaches

© "From Ellie’s Kitchen to Yours"
 
2½ lbs ripe peaches (8 to 9)
3/4 C sugar
1 C white wine (Chablis, Chardonnay, Sauvignon blanc)
1 C water
Zest of 1 orange or lemon, grated
1 stick cinnamon

First remove skin from peaches by plunging them into boiling water for about 40 seconds. Remove with a slotted spoon and immediately plunge into ice cold water. Using a sharp paring knife, peel off skin. Cut peaches in half and remove pits. Place peaches and everything except wine in saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Add wine and cook for 10 to 15 more minutes or until peaches are tender. Cool and chill until serving time. Garnish with mint leaves, raspberries and/or whipped cream.

Hint: This is a wonderful dessert to make when peaches are in season. You can make it a day or two in advance. It contains no fat. Zinfandel or blush wine may be substituted for white wine. To get the zest (skin) of the orange or lemon without getting the bitter white pith below it, use a lemon zester or microplane.

Paul & Sara's cooking lesson

"Ellie, thank you so much for the cooking lesson. You made preparing the dishes seem so easy, and the results were delicious. We had a lot of fun working with u. We are already planning our next meals with the cookbook you put together. It was a true pleasure sharing our kitchen with you."

Paul C., Sudbury, Massachusetts

Gazpacho

© "From Ellie’s Kitchen to Yours"
 
6 very ripe tomatoes, peeled and chopped
1 medium cucumber, peeled, seeded and chopped
1 small onion, finely chopped
1 small green pepper, finely chopped r
1 clove garlic, minced
1½ C tomato juice
3 T olive or canola oil
2 T red wine vinegar
1 tsp salt, or to taste
Black pepper, to taste
2 to 3 drops Tabasco sauce
Croutons (for garnish)

Purée all ingredients, except croutons, in a blender or food processor. Serve in chilled soup bowls or mugs. Garnish with croutons.

Hint: To peel tomatoes, place them in boiling water for about 30 to 40 seconds. Remove and immediately plunge them into ice cold water. Using a sharp paring knife, peel off skins. Gazpacho is a very refreshing soup that I first tasted in Spain many years ago. It is very low in calories and fat and is a great way to use any surplus vegetables you may have from your garden.

Marinated Cole Slaw

© "So Easy, So Delicious"
 
Salad:
1 head cabbage, shredded
2 stalks celery, sliced
2 carrots, grated
1 medium onion, chopped
1/2 green pepper, chopped

Dressing :
2/3 C vinegar
1/3 C olive or canola oil
1 tsp dry mustard
1 tsp celery seed
2 to 3 tsp salt
1/2 C sugar

Place cabbage and other veggies in a large bowl. Combine dressing ingredients and place in a saucepan over medium heat. Bring to a boil and remove from heat. Cool and pour over cabbage mixture. Refrigerate for at least 8 hours before serving. This will keep in refrigerator for several days.

Hint: To save time, buy shredded cabbage and shredded carrots at the supermarket.

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.

Poached Salmon

© "So Easy, So Delicious"

2 qts water
1/2 bay leaf
1/2 C celery, chopped
1/2 C vinegar or 1 C dry white wine
1/4 C carrots, chopped
1 small onion, chopped
1 tsp salt
Few sprigs parsley
3 to 4 lb salmon, tail end

In a fish poacher or large pan, bring water to a boil. Add all ingredients except the salmon. Cover and boil for 15 minutes. If not using a fish poacher, tie salmon in cheese cloth and lower gently into boiling liquid. Bring to a boil and simmer, covered, for 8 to 10 minutes per pound. Carefully remove salmon from broth. While still warm, remove skin and gray matter until pink flesh is exposed. Place on a serving platter and chill. Serve with Versatile Dill Sauce.

Versatile Dill Sauce 5 T mayonnaise
1/2 C yogurt
2 T vinegar
4 tsp Dijon mustard
1/2 to 1 tsp dill, finely minced
Combine all ingredients and whisk until smooth. Serve this sauce with poached salmon or any other cold fish or seafood.

Hint: This sauce is also delicious on cooked asparagus.

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.

Weston Public Library

Cold Strawberry Soup

 
(4) 16 oz containers frozen strawberries
  with sugar, defrosted
1 qt plain nonfat or low fat yogurt
1 qt half & half or fat free half & half
4 tsp vanilla
Strawberries, for garnish
Mint leaves, for garnish

Combine all ingredients, except garnishes, in a large bowl and, using an immersion blender, purée until smooth. Refrigerate for at least 2 hours before serving. Garnish each serving with a strawberry slice and a mint leaf..

Yield: 16 cups soup

Hint: You may use fresh crushed strawberries instead of frozen, but add sugar, to taste. This may also be puréed in a regular blender or food processor.

Framingham Public Library

"Thanks for another wonderful program! Attendees really enjoyed it and learned a lot. The recipes were great choices."

Michelle L., Framingham, Massachusetts

Cris' Special Birthday

"Great job last night!"

Arlene L., Bellingham, Massachusetts

Super Nachos

15-16 oz can refried beans
3/4 to 1 lb ground beef
1 small onion, diced
Taco seasoning, to taste
4 oz can seeded and chopped chilies (mild or hot)
2 C Cheddar or Monterey Jack cheese, shredded
12 to 14 oz salsa
1/2 C scallions, diced
1 C black olives, sliced 

Garnish:
1 C sour cream
1 C guacamole
Nacho chips

Spread refried beans evenly over the bottom of a greased 9”x13” pan or (2) 9-inch pie plates. Brown beef and onion in a skillet, adding taco seasoning, to taste. Spread meat mixture over refried beans. Top with layers of chilies, cheese and salsa. Bake at 400° for 15 to 18 minutes, or until cheese is melted. Sprinkle with scallions and olives. Garnish with sour cream and guacamole. Scoop up mixture with nachos.

Hint: To reduce the fat in this recipe, use fat free refried beans, lean ground beef, chicken or turkey and low fat cheese and low fat sour cream. Vary the spiciness of the chilies and salsa to suit your palate.

Rhubarb Crunch

Fruit mixture:
1 lb rhubarb, cut into 1" slices
1/2 C sugar
1&#189 T flour

Topping:
1/2 C brown sugar
1/2 C oatmeal
3/4 C flour
6 T butter or margarine 

Combine rhubarb, sugar and flour. Spread in a greased 8 or 9-inch square pan. For topping, combine brown sugar, oats and flour. Blend in butter or margarine with a fork or pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 35 to 40 minutes, or until golden. Serve warm or at room temperature. Garnish with whipped cream or vanilla ice cream, if desired..

Hint: You can make the topping in the food processor using the steel blade. This can also be baked in a pie plate or decorative quiche dish.

Kyle, Keth & Cole's cooking lesson

"I just wanted to say "thank you" again, everything that you prepared with the boys was absolutely delicious (there were no leftovers). I wouldn't hesitate to recommend your services to anyone, it was a fabulous experience for all."

Natalie G., Hudson, Massachusetts

Judy's Special Birthday

"Ellie provided an evening filled with helpful cooking tips, delicious recipes, and many laughs. After our cooking class we all enjoyed a fabulous dinner. Because of Ellie's attention to detail & all her prep work before hand she made it look so easy. Thank you Ellie for making this birthday celebration so special! It was perfect."

Jeanie M., Natick, Massachusetts

Empanadas

© "So Easy, So Delicious"

Dough:
6 oz cream cheese
1/2 lb butter or margarine
2 C flour

Filling:
1 lb ground beef
1 egg, beaten
Sweet relish, to taste
Garlic powder, to taste
Onion powder, to taste
 
Eggwash:
1 egg, combined with 1 T water
1/2 lb butter or margarine
2 C flour


To Make Dough:
Soften cream cheese and butter or margarine and cream together. Add flour and beat until well mixed. Roll into a ball and wrap in plastic wrap. Refrigerate for several hours or overnight.


To Make Filling and Assemble:
Brown beef and drain fat. Add egg and remaining ingredients, to taste. Cool. Remove dough from refrigerator and divide in half. Keep half in the refrigerator and roll out the other half into a rectangle. Using a 2&#189- to 3-inch round cookie cutter, make circles of dough. Place 1 teaspoon of filling on one side of each circle and fold other side of dough over it to form a turnover. Press all around the edges of turnover with tines of a fork. Brush with eggwash. Remove second half of dough from refrigerator and repeat. Bake at 400&#176 on a greased cookie sheet for 15 minutes, or until golden.

Hint: These may be cooked, cooled and then frozen. Just before serving, pop into a 350&#176 oven for approximately 15 minutes, or until hot. Serve with chili sauce or salsa. Instead of this dough, feel free to substitute another double pie crust.

Potato-Crusted Fish

© "So Easy, So Delicious"

1 tsp oil or nonstick cooking spray
1 lb salmon, scrod or haddock fillets
1 lb mashed potatoes
3 scallions, finely chopped
2 to 3 garlic cloves, finely chopped
Salt and pepper, to taste
1 to 2 T Parmesan cheese, grated

Make or purchase mashed potatoes. If potatoes are cold, warm them slightly and fold in scallions, garlic, salt and pepper. Grease or spray a baking pan. Place fish in the pan, skin-side down. Spread the potato mixture over the entire surface of the fish. Sprinkle with Parmesan cheese. Place in a preheated 450&#176 oven and bake for approximately 15 to 18 minutes, or until fish flakes. Broil just until potatoes are golden.

Hint: This dish looks very fancy and gets rave reviews when people see it and taste it. However, it is very simple to prepare.

Burlington Public Library

"The Friends of the Burlington Library spent a delightful and delicious evening with Ellie Deaner featuring a presentation of "Depression Era Foods". The program corresponded with our Burlington Reads event … The Orphan Train. It was was beyond our expectations. Ms. Deaner presented recipes made with ingredients that would have been used during that time and adapted to our culinary senses today. From a quick and easy Corn Chowder to the big hit of the night, Bean and Pepper Salad and a fabulous Irish Bread, patrons left with a full appreciation and understanding of preparing foods with ingredients from the Depression Era. I must also say, she gave us some very helpful hints…one being to salt the pan to cook meat and prevent it from sticking … it works! Thank you Ellie Deaner for a fun-filled, informative and delicious evening."

Geri D., Burlington Public Library, Massachusetts

Roasted Asparagus

© "So Easy, So Delicious"
 
1 lb asparagus
Kosher (or coarse) salt and freshly
  ground black pepper, to taste
1 T olive oil
1 to 2 T lemon juice

Cut thick or woody ends off asparagus and rinse. Spray a baking pan with nonstick spray. Place asparagus in pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 450° to 500° for 12 to 15 minutes, stirring once or twice, or until al dente. Drizzle with lemon juice, to taste. Serve hot or at room temperature.

Hint: For added flavor, add 1 to 2 fresh minced garlic cloves before roasting. Asparagus may be left whole or cut into small pieces.

ADP Culinary Team Building Event

"Great team building event-totally hands-on, interactive afternoon that allowed the team to show their creative side along with a streak of competitiveness-all done in fun. Ellie is a natural at getting the team to open up and share along with a well-planned cooking event-I highly recommend Cooking with Ellie! Thanks again-so happy I found your website in my search-lots of positive feedback today! (And my boys loved the Whoopie Pies )!! "

Jean R., ADP, Natick, Massachusetts

Griffin Electric lunchtime seminar

Leprechaun Mini-Tarts

 
15 (1 box) Athens Mini Phyllo shells
3 oz cream cheese, at room temperature
2/3 C marshmallow fluff
1 tsp fresh lime juice
1/4 tsp mint extract
2 drops green food coloring
2 to 3 fresh blueberries, pistachio nuts and/or
   fresh mint leaves, as garnish

In a medium bowl, using an electric mixer, combine softened cream cheese and marshmallow fluff and beat until fluffy. Add lime juice, mint extract and food coloring and mix until well blended. Using a pastry bag or spoon, fill each mini-phyllo shell. Garnish with blueberries, pistachios and/or fresh mint leaves.

Yield: 15 mini-tartlets

Hint: If you want crisp shells, remove them from the package and place on a cookie sheet. Bake at 350° for 3 to 5 minutes. Cool before filling.

Kid's cooking birthday party

"Thank you Ellie for the great party! Sofia and her friends enjoyed it a lot and she keeps saying it was the best birthday she ever had or attended! The little chefs enjoyed making their pizzas and decorating their Whoopie Pies, the moms were so impressed by their jobs. Thank you for making Sofia's dream come true."

Marie I., Stoughton, Massachusetts

Quick Banana Bread

© "So Easy, So Delicious"
 
2 very ripe bananas
Scant 1/2 C canola oil
2 eggs
Scant 1 C sugar
1/4 C walnuts, chopped
1/4 C mini-chocolate chips
1 tsp vanilla
1¼ C flour
1 tsp baking soda

Mash bananas in a large bowl or food processor. Add oil, eggs, sugar, nuts, chocolate chips and vanilla. Using a wooden spoon or spatula, mix well. Fold in flour and baking soda until blended. Pour into a greased 9"x5" loaf pan and bake at 350° for 45 to 55 minutes, or until a toothpick, inserted in the center, comes out clean. If you prefer, bake in (2) 3"x6" mini-loaf pans. However, reduce the baking time to 38 to 42 minutes.

Hint: You can make this bread in only 1 bowl by using the food processor. Mash the bananas and add the remaining ingredients to the processor being careful not to overmix. If you don’t have time to make this bread when your bananas are overripe, peel and freeze them for a later date. Before using, defrost and discard most of the accumulated banana juices.

Tewksbury Public Library

"It was a wonderful event! The audience gave you rave reviews. I'm sure we'll work together again in the future."

Robert H., Tewksbury, Massachusetts

Chicken with Hoisin Sauce

© "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 1/2 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.

Portuguese Fish Stew

© "So Easy, So Delicious"
 
3 onions, sliced
2 cloves garlic, minced
1 green pepper, sliced
2 to 3 T olive oil
28 oz can diced tomatoes
8 oz tomato sauce
1 C water
1 C dry or semi dry white wine
1½ to 2 lbs white fish, cut into chunks
4 T fresh chopped parsley, or to taste
1/4 to 1/2 tsp dried crushed red pepper, or to taste
Salt and pepper, to taste

Sauté onions, garlic and pepper in oil until soft. Add tomatoes, tomato sauce, water and wine. Cook, covered, for 30 minutes. Add fish and cook for an additional 10 to 15 minutes, or until fish is tender. Add parsley and crushed red pepper during the last few minutes. Season, to taste.

Hint: Serve with crusty bread. This makes a delicious meal that is low in fat.