Mom2B

Lentil Soup

1 to 2 T olive oil
3 medium onions, diced
3 carrots, sliced
3 medium potatoes, peeled and cubed
1 C (2 stalks) celery, diced
14 oz can tomatoes with liquid
1 tsp Italian seasoning
2 bay leaves
Salt and pepper, to taste
1¼ C lentils, picked over and rinsed
10 C chicken or vegetable bouillon

In a large pot, heat oil and add onions, carrots, potatoes and celery. Cook until onions are soft. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 1¼ to 1½ hours or until lentils are tender.

Hint: To reduce sodium, use low sodium bouillon or water.

Private cooking lesson

Mike surprised Rachel with a cooking lesson for her birthday. Check below to hear about some of the recipes they prepared.
"The lesson was really great and it was wonderful to have met and cooked with you! Mike and I really enjoyed the time together. Yes - Mike did a great job with the risotto and remembered to season it. That was actually my favorite part of the meal! Everything turned out great, however, and Mike and I had to split the leftovers (which is really saying something from someone who doesn't eat leftovers very often!) Mike's favorite recipe was the salad dressing. He just loved it. Thank you again for a great experience!"

Rachel D., Taunton, Mass.

Culinary Team Building

This marketing group from a worldwide company had lots of fun producing a 5 course holiday dinner. As you can see from this video clip, they were a very creative group!

Multicolored Baked Peppers

©1991 "From Ellie's Kitchen to Yours""

1 lb ground beef
6 large red, green or yellow peppers
1 clove garlic, minced
1/4 to 1/2 C pignolia nuts (pine nuts)
1/2 C pitted black olives, sliced
1/4 C olive oil
1/2 C flavored bread crumbs
1/4 tsp salt
Black pepper, to taste

Cut peppers into strips and place in a greased 9"x13" pan. Add everything except bread crumbs and oil. Then sprinkle bread crumbs on top and drizzle with oil. Bake uncovered at 350° for 35 to 40 minutes, stirring occasionally.

Hint: The dish can be assembled early in the day and baked at serving time. Pignolia, or pine nuts, are usually found in the gourmet or international food sections of most supermarkets or at specialty stores.

Private cooking lesson

"The lesson was certainly enjoyable. I never thought that we could make so much flavorful food in so little time. We made four dishes in the amount of time it normally would take for me to make one and the prep work was surprisingly minimal."

Michael T., Hyde Park, Massachusetts

Private cooking lesson

Melissa, a new bride, enjoyed learning to use many of her wedding gifts, while incorporating new cooking techniques and producing a delicious dinner.

Chocolate Pecan Pie Squares

Crust:
3 C flour
1/2 C sugar
1 C butter or margarine, softened
Dash salt

Topping:
1-1/2 C Karo light or dark corn syrup
6 squares (6 oz) semi-sweet or German’s sweet chocolate
1-1/2 C sugar
4 eggs, slightly beaten
1-1/2 tsp vanilla
2-1/2 C pecans, chopped

In a large mixing bowl, beat flour and sugar with butter and salt until mixture resemble coarse crumbs. Press firmly into a greased 10-1/2”x15-1/2” cookie sheet. Bake at 350° for 20 minutes. While crust is baking, stir corn syrup and chocolate in a double boiler, or over low heat, just until chocolate melts. Remove from heat and whisk in sugar, eggs and vanilla until well blended. Fold in pecans. Pour filling over hot crust, spreading evenly. Bake at 350° for 30 minutes, or until filling is firm around edges and slightly soft in center. Cool in pan on wire rack. When cool, cut into squares.

Yield: 48 squares

Hint: If you want to cut the recipe in half, bake in a 7”x11” pan.

Culinary Team Building

This Quality Management Group recently enjoyed cooking their lunch, presenting it and then eating it while overlooking a foliage-rimmed lake.

Apple and Butternut Squash Bisque

©1991 "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.

Private cooking lesson

Can you tell by looking at Steve how much he enjoyed his birthday cooking lesson?

"I never thought taking a cooking class would be as fun and enjoyable as this one. The experience was fantastic. Ellie was so great...We had great conversation, the recipes were so simple and easy to make, but the end result was some of the most incredible food. I highly recommend anyone who likes to eat to take a class with her!"

Tara B., North Easton, Massachusetts

Microwave Meat Loaf

©1999 "So Easy, So Delicious"

1 lb ground beef
1 egg
1/3 C bread crumbs
1/4 C ketchup
2 T water
Garlic powder, to taste
Salt and pepper, to taste

Topping:
2 T ketchup
1 T water
1 small onion, sliced

Whisk together ketchup and water. Pour over meat loaf. Place onion slices on top. Cover with wax paper and microwave on high for 13 to 14 minutes, or until desired doneness is reached. Let stand for 5 minutes before slicing.

Hint: You can slice leftovers and use them for sandwiches, or freeze in individual portions for future meals. If you prefer, you can bake the meat loaf in a conventional oven at 350° for 1 hour. Ground turkey or chicken may be substituted for the beef; however more seasoning will be required for these.

Culinary Team Building

Culinary Team Building provides “bonding over a hot skillet”, a delicious meal and lots of fun!



"As a company that does team building ourselves, we found that ‘Let’s Get Cooking’ was a great way to build team spirit and collaboration in a friendly competitive atmosphere. I would highly recommend it!"

Paul H., Norwood, Mass.

Spaghetti Salad

©1991 "From Ellie's Kitchen to Yours"

To give this recipe a real nutritional boost, use spaghetti that is high in fiber. Also, if you prefer goat cheese rather than Feta, that also works well.

Salad:
8 oz spaghetti, cooked and drained
4 medium tomatoes, cut in chunks
1 cucumber, peeled and cut in chunks
1 onion, chopped
1/4 C parsley, chopped
1/3 to 1/2 Ib Feta cheese, crumbled

Dressing:
1/4 C olive oil
2 T fresh lemon juice
3 T wine vinegar
1 T sugar
T fresh basil, finely chopped or 1 tsp dried basil
1/4 tsp pepper
Dash Tabasco sauce

Combine ingredients for dressing and refrigerate for several hours or up to a few days ahead. Cook spaghetti and drain. Transfer to a large bowl. While spaghetti is still hot, mix with Feta cheese. Add tomatoes, cucumber, onion and parsley. Add dressing and toss.

Hint: If you find that Feta cheese is too salty, try the imported Feta from France. It is much creamier in texture and a lot less salty than domestic Feta. You may substitute 1 heaping tablespoon of dried parsley for the fresh parsley. The ratio between fresh to dried herbs is 3:1. You need three times as much of the fresh as dried.

Strawberry Cheese Pie

© 1991 "From Ellie's Kitchen to Yours"

Graham Cracker Pie Crust
1 lb cream cheese, at room temp.
2 eggs
2/3 C sugar
1 tsp vanilla
1-1/2 C sour cream
2 T sugar
3/4 to 1 C red currant jelly
2 pts fresh strawberries

Combine cream cheese, eggs and ⅔ cup sugar and beat for about 10 minutes. Fold in vanilla. Pour into prepared crust and bake at 325° for 40 to 45 minutes. Mix sour cream with 2 tablespoons sugar, spoon on top of pie and bake 5 minutes longer. Cool. Melt jelly until syrupy. Coat each strawberry with jelly and place on pie, stem end down. Pour remaining jelly over the top. Chill. When fresh berries are not available, canned pie filling may be used as topping.