Gingerbread Pancakes

 
1⅓ C flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp ginger
1/4 tsp baking soda
Dash salt
1 egg
1½ C milk
1/4 C molasses
1 T canola oil
Oil for frying pancakes

Combine dry ingredients in a mixing bowl. In another bowl, beat egg, milk, molasses and oil. Add milk mixture to dry mixture and stir just until combined. The batter should be slightly lumpy. Using a ¼-cup measure or ladle, drop batter onto a hot and lightly greased skillet or griddle. When bubbles form on the surface of the pancakes, turn over and cook until edges are golden. Serve immediately.

Yield: 17 or 18 pancakes

Hint: These are delicious garnished with whipped cream and/or strawberries.

Framingham Public Library

"Thank you for your program last week. I thought it was wonderful. I know all who came enjoyed it thoroughly. We look forward to more programs in the future.

Happy Holidays!”

Nancy S., Framingham Public Library, 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.

Apple and Butternut Squash Bisque

© "From Ellie's Kitchen to Yours"
 
2 Granny Smith apples, peeled, seeded and coarsely chopped
1 small (1 lb) butternut squash, unpeeled, seeded and cut in half
1 medium onion, coarsely chopped
Pinch rosemary
Pinch thyme
1 qt chicken broth
2 slices white or whole wheat bread, trimmed and cubed
1/2 tsp salt, or to taste
1/4 tsp pepper
1/2 C light or medium cream

Combine everything except cream in a large saucepan. Bring to a boil and simmer uncovered for 45 minutes, or until vegetables are soft. Scoop out the squash pulp and discard the skin. Return the squash pulp to the pan. Purée the entire mixture in a food processor or blender. Return the puree to the saucepan. Add the cream and then heat, but do not boil.

Hint: If desired, pre-cook the squash in the microwave. Wash the squash and prick it all over with the tines of a fork. Cook on high for 10 minutes. Cool and cut open. Remove the seeds. Scoop out the flesh and put it in the saucepan with all the other ingredients. Reduce simmering time to 35 minutes. This soup is perfect for a tailgate picnic on a brisk fall day. It can easily be kept hot in a thermos and served in mugs. Bread sticks or croutons are a good accompaniment.

Complimentary cooking program

Meet Ellie

 

"Holiday Gifts From the Kitchen"
November 30th

Wednesday, 6:30 p.m.

Renewal by Andersen in Northborough
call # below to register

30 Forbes Rd
Northborough, MA  01532
(508) 351-2236

Joy & Jake's cooking lesson

"We definitely enjoyed the fruits (or meats!) of our labors. That salmon - yum!

It was a pleasure."

Joy L., Westford, Massachusetts

Kid's cooking birthday party

"We had Chef Ellie run our daughter’s 9th birthday party. All the kids loved cooking her creative and delicious menu. It was a fun and different way to celebrate a birthday.”

Jessica B., Lexington, Massachusetts

Cranberry Apple Sauce

© "From Ellie's Kitchen to Yours"
 
1 T butter or margarine
1 lb cranberries, fresh or frozen
6 small or 3 large apples peeled and cubed
1½ C brown sugar
1 T cornstarch
1 tsp cinnamon
1/2 tsp cloves (optional)

Melt butter or margarine, add cranberries and apples. Sauté until half done. Mix sugar, cornstarch and spices and pour over fruit. Mix well and cook over low heat for about 30 minutes or until berries pop and apples are tender.
Microwave: Place all ingredients in a large microwave-safe bowl. Cover with plastic wrap which has one hole poked in it. Cook on high, stirring once, for approximately 8 minutes or until fruit is tender.

Hint: You can serve this sauce for dessert or use it as an accompaniment to turkey, chicken or pork.

Pumpkin Muffins

 
1½ C flour
1/2 C sugar, plus extra for topping
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C milk
1/2 C pumpkin
1/2 C butter or margarine, melted or canola oil
1 egg
1/2 C raisins

Mix all ingredients by hand just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake at 400° for 17 to 19 minutes, or until a toothpick, inserted in the center, comes out clean. Immediately remove from pan.

Yield: 12 pumpkin muffins

Hint: These muffins are equally delicious with fresh or canned pumpkin. They freeze well.

Curried Honey Chicken

© "So Easy, So Delicious"
 
3 to 4 lbs chicken, cut into quarters or eighths
2 T butter or margarine
1/2 C honey
1/4 C prepared mustard
Salt, to taste
1 to 2 tsp curry powder
1/2 C almonds, toasted and chopped

Wash and dry chicken. Melt butter or margarine and whisk in remaining ingredients. Roll chicken pieces in mixture to coat both sides. Arrange chicken, meaty side up, in a single layer in a baking pan. Bake at 375° for 1 hour, turning and basting occasionally, until chicken is tender and richly glazed.

Hint: This is one of my family's favorite chicken dishes. Leftovers, served hot or cold, are delicious. To toast almonds, bake at 350° for 3 to 4 minutes.

Corporate lunchtime seminar

Lauren M., IDG, Framingham, Massachusetts

Corporate lunchtime seminar

"I just wanted to send you a quick note saying thank you so much for your great seminar today! We have had nothing, but awesome feedback. You were fantastic and we are looking forward to having you back on the 29th! Thanks again,"

Lauren M., IDG, Framingham, Massachusetts

Ratatouille

© "From Ellie's Kitchen to Yours"
 
2 large onions, sliced
4 large garlic cloves, finely chopped
1/4 to 1/2 C olive oil
2 green peppers, peeled and sliced
1 large eggplant, diced
4 or 5 small zucchini, cut into 1/4" slices
1½ tsp salt, or to taste
8 to 10 very ripe tomatoes, peeled, seeded and chopped or   2 to 3 C canned Italian plum tomatoes
Black pepper, to taste
3 T tomato paste
1/2 lb mushrooms, sliced (optional)

Sauté the onions and garlic in the oil in a large frying pan. When onions are translucent, add the peppers, eggplant, and zucchini and mix well. Reduce the heat, cover the pan tightly and simmer for 10 minutes, shaking the pan or tossing the vegetables two or three times so they cook evenly. Add the tomatoes and the seasonings and continue simmering for another 10 or 12 minutes. Add tomato paste. Uncover the pan and allow the mixture to cook down and the liquid to reduce, stirring frequently. If desired, add mushrooms during the last 5 minutes. This may be served hot or cold.

Hint: This is a wonderful dish to make in late summer and early fall when these vegetables are at their peak, for then they are tastiest and least expensive.

Katelyn & Don's cooking lesson

Baked Peaches

 
5 to 6 peaches
3 T brown sugar
3 T medium or heavy cream

Grease a deep 9-inch pie plate or baking dish. Cut peaches into thick slices and arrange them in the pan, letting them overlap slightly. Sprinkle brown sugar over peaches. Bake at 350° for 30 minutes. Drizzle the cream over the peaches and place the pan under the broiler for about 1 to 2 minutes, or until the edges start to turn brown. Serve warm, with vanilla ice cream or frozen yogurt, if desired.

Hint: This wonderful and easy dessert is best when fresh peaches are at their peak and are almost overripe. To reduce calories, you can substitute milk for the cream. It will still be tasty but not as delectable as with cream.

Framingham Public Library

"Thank you so much for doing another wonderful cooking program here! You are always popular.”

Michelle L., Framingham Public Library, Massachusetts

Mexican Taco Salad

© "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!

Framingham Public Library program

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.

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.

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.