Walt's cooking lesson

"Despite my being a total novice in the kitchen, Ellie had no trouble guiding me to some recipes that I could handle, and I had no trouble tracking down the ingredients she specified. The lesson itself was great fun, the food was delicious, and I have no doubt I can reproduce the recipes we did!

Thanks again,”

Walter B., West Roxbury, Massachusetts

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.

Kid's cooking birthday party

"Thank you for the follow up. Everyone enjoyed the night and I was very impressed by your patience and passion of working with the kids. Overall the event was an A++++. I am happy to have you include pictures from the event. You deserve lots of praise. I will tell Mom and Avery for sure. I hope our paths cross again soon. Thanks again,”

Mike C., Waltham, Massachusetts

Keller Williams - Westford

"We all had a fantastic time!! Thank you so much for traveling to Claire's and for your wonderful cooking! Thank you and have a great day!”

Stacie G., Westford, Massachusetts

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.