Temple Beth Avodah Preschool Parents' Group

"It was so nice to meet you too!! I think it was the perfect amount of items for the event and we all learned a great deal. I especially enjoyed the microwaveable items. Everyone commented that they were going to try and make a few of the dishes. Thank you so much!!"

Susan W., Newton, Mass.

"Wanted to let you know how much I thoroughly enjoyed the evening. Your recipes were simple and easy, I wish I had a chance to taste the recipes but they all looked delicious! It was a pleasure to see you in action!"

Rebecca B., Newton, Mass.

Culinary Team Buidling Event

"We all had a wonderful time. It’s nice to get to see everyone in a more relaxed environment since we are always so busy and in the “work mode” most of the time."

Karen D., Lexington, Mass.

Private cooking lesson

"We had a great time! Thanks so much. We've been eating our gourmet meals throughout the week. We had so much fun and how easy it all was."

Barbra B., Tewksbury, Mass.

Vegetarian Chili

© "So Easy, So Delicious"

1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.

Culinary Team Building

"The EMD Serono US Regulatory team had a great cooking and team building experience with Ellie. Ellie was well prepared, matched preparation and cooking tasks to our capabilities, and was very engaging. The cooking tips and recipes will carry-on! The meal was great and there was plenty left over to share with others who also enjoyed them."

Rosann R., Marshfield, Mass.

Kid's cooking birthday party

"Thanks, Ellie, we had a lot of fun! She absolutely loved the party. The cooking aspect was a big hit!"

Clair B., Boston, MA

Bachelorette party

Amanda and her friends had fun had cooking dinner during her bachelorette party.

Cheese Pocket Topper

1 pt mayonnaise
1 lb Swiss cheese, shredded
1/4 C fresh parsley, finely chopped
1/2 C Parmesan cheese, or to taste
1 onion, finely chopped
Garlic powder, to taste
(2) 9 oz pkgs pita bread

Combine all ingredients except pita bread. Split and cut pita bread into triangles. Spread cheese mixture on bread and broil until cheese melts and gets bubbly and golden.

Hint: The mixture may be made a few days in advance and kept in a jar in the refrigerator. This recipe uses a large quantity of triangles so you may want to cut it in half. Just spread the mixture on pita bread or English muffins and broil.

85th Birthday Cooking Party

As you can see, Martin’s family enjoyed participating in a multi generational cooking class in honor of his 85th birthday!"An enjoyable time was had by all,and our family had fun making and eating dinner together thanks to Ellie"

Doreen R., Sudbury, Mass.

Corporate Lunchtime Seminar | Boston

"Your cooking seminar was excellent and was great fun. Your warmth and relaxed style was so engaging and we all learned very valuable cooking tips. On behalf of the HR team, have a wonderful holiday season!"

Dianne N., HR Outreach & Events Manager, Boston, MA

Library Cooking Program

"You hosted a great program on Tuesday!. Thanks for traveling to our library and sharing wonderful menu ideas and recipes. I personally loved your curry salad dressing, so much – I went right home and made it that night. Have great holidays! I’m sure we’ll see you again."

Christian P., President, Friends of the Tewksbury Public Library

JCC Boroughs Mothers' Group

A demonstration of Quick & Easy Holiday Hors d'oeuvres & Desserts was enjoyed by the attendees of this preschool parent group."Thanks Ellie! It was great to see you again and we had such a fun night! The recipes were great! Looking forward to trying them! Happy Holidays!"

Bree S., Shrewsbury, MA

Girls' Night Out

This enthusiastic group of young mothers enjoyed cooking dinner for this month’s Girls’ Night Out.

Apple Pumpkin Bread

© "From Ellie's Kitchen to Yours"

1/4 C butter or margarine, melted
1/4 C canola oil
3/4 C sugar
1 egg
1 C pumpkin purée, fresh or canned
1 C unpeeled apple, grated (1 medium)
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt (optional)
1/2 C raisins and/or 1/2 C nuts, chopped

Topping:

2 T butter or margarine
2 T sugar
2 T flour
1/2 tsp cinnamon

In a large bowl combine butter or margarine, oil, sugar, egg, pumpkin and apple. In a small bowl mix remaining ingredients except topping. Combine both mixtures and beat just until well moistened. Pour into a greased 9"x5" loaf pan. Combine topping ingredients until it resembles coarse meal. Sprinkle on top of loaf. Bake at 350° for 45 to 50 minutes or until a toothpick, inserted in the center, comes out clean.
................................................................Yield: 1 loaf

Hint: Instead of making one 9”x5” loaf you can make 2 mini loaves (3”x6”) of this bread, however reduce the baking time to 30-35 minutes. This is a moist, delicious bread that is high in fiber. It is a good way to use fresh pumpkin and It freezes well.

Sweet Potato Quesadillas

©1999 "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
2 1/2 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.