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.