Monday, March 11, 2013
Wednesday, March 6, 2013
Friday, March 1, 2013
Salmon or Rainbow Trout in Foil
© 1991 "From Ellie's Kitchen to Yours"
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped
Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.
Hint: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!
*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.
1 lb salmon or rainbow trout fillets
1½ T olive oil
1½ T fresh lemon juice
1½ tsp Dijon mustard
1½ T parsley, chopped
Whisk oil, lemon juice and mustard together. Cut fillets in half and place each half on a piece of foil approximately 12 inches square. Pour half of the lemon-oil mixture on top of each portion of fish. Sprinkle half the parsley on top of that. "Drugstore wrap"* fish in foil and place on a baking sheet. Bake at 450° for 15 to 18 minutes, or until salmon is cooked completely. Serve one packet per person. To prepare in advance, assemble packets several hours earlier in the day and refrigerate. Remove from refrigerator a half hour before placing them in the oven.
Hint: I have made this recipe in many cooking classes and demonstrations and people who have never tasted salmon before, or those who never liked it before, always raved about it. Cooked this way, the fish has a very delicate flavor. The added bonus is that it is a very healthy recipe!
*Bring two opposite ends of foil together and fold over tightly. Then seal the other two ends.
Thursday, February 28, 2013
Wednesday, February 27, 2013
Sunday, February 24, 2013
Saturday, February 16, 2013
Saturday, February 2, 2013
Kid's cooking birthday party
"Thank you for doing Gia's party. The kids had so much fun cooking and the food was yummy. Several parents commented that it was a great party.
We will remember this as one of Gia's best birthday parties."
Uma R., South Grafton, MA
Friday, February 1, 2013
Crock Pot Sloppy Joes
1 lb lean ground beef, chicken or turkey
1 large onion, finely chopped
6 oz can tomato paste
28 oz can tomato purée
1 T Worcestershire sauce
1 T cider vinegar
1 T honey
1½ T molasses
1 to 2 tsp chili powder, or to taste
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 medium carrots (about 1 C), grated, or finely chopped
1 green pepper, diced
1 yellow or orange pepper, diced
⅓ C bulgur or barley
8 Kaiser rolls
In a large skillet, sauté the meat for about 3 minutes. Add onion and continue cooking until meat is browned. While meat is cooking, place all other ingredients in crock pot. Add meat and stir. Cover pot and cook on high for 3 to 4 hours, or on low for 6 to 7 hours. Adjust seasoning to your own taste. If too thick, add ½ cup water at a time. To serve, split rolls and spoon meat mixture on top.
Hint: Instead of serving the meat mixture on rolls, try it over rice or pasta. To increase the fiber and protein add a 15 oz can of kidney beans.
1 large onion, finely chopped
6 oz can tomato paste
28 oz can tomato purée
1 T Worcestershire sauce
1 T cider vinegar
1 T honey
1½ T molasses
1 to 2 tsp chili powder, or to taste
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
2 medium carrots (about 1 C), grated, or finely chopped
1 green pepper, diced
1 yellow or orange pepper, diced
⅓ C bulgur or barley
8 Kaiser rolls
In a large skillet, sauté the meat for about 3 minutes. Add onion and continue cooking until meat is browned. While meat is cooking, place all other ingredients in crock pot. Add meat and stir. Cover pot and cook on high for 3 to 4 hours, or on low for 6 to 7 hours. Adjust seasoning to your own taste. If too thick, add ½ cup water at a time. To serve, split rolls and spoon meat mixture on top.
Hint: Instead of serving the meat mixture on rolls, try it over rice or pasta. To increase the fiber and protein add a 15 oz can of kidney beans.
Wednesday, January 16, 2013
Culinary Team Building Event
"I am so glad we did the event with you. The facility was beautiful and very convenient for a larger group. My team was so happy! Thank you!"
Sujata S., Weston, MA
Thursday, January 10, 2013
Tuesday, January 1, 2013
Crock Pot BBQ Chicken
© 1999 "So Easy, So Delicious"
2 chickens, cut into quarters (8 pieces)
1 onion, sliced
18 oz BBQ sauce of your choice
Place chicken in the bottom of the crock pot. Cover with onion slices and sauce. Cover and cook on low for 6 to 8 hours, or until tender.
Hint: This easy and delicious recipe is very healthy, especially if you use all chicken breasts and remove the skin before cooking. The gravy is wonderful over rice or pasta.
2 chickens, cut into quarters (8 pieces)
1 onion, sliced
18 oz BBQ sauce of your choice
Place chicken in the bottom of the crock pot. Cover with onion slices and sauce. Cover and cook on low for 6 to 8 hours, or until tender.
Hint: This easy and delicious recipe is very healthy, especially if you use all chicken breasts and remove the skin before cooking. The gravy is wonderful over rice or pasta.
Sunday, December 16, 2012
Kid's cooking birthday party
"The girls had a blast! You were so organized and under control my husband and I were amazed. I had 1 parent call and said her daughter had such a great time and couldn't wait to make the meal for her family. We had never done a party like this and it was a great experience. The personal touches using Haley's favorite colors and personalizing the recipes with her hobbies gave it that little extra and Haley really felt special."
Inez G., North Andover, MA
Saturday, December 8, 2012
Christmas Cookie Party
A group of 7 to 9 year olds had fun making and decorating a
variety of Christmas cookies.
Saturday, December 1, 2012
Spiced Nuts
© 1999 "So Easy, So Delicious"
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 C (12 oz) hazelnuts, almonds or pecans
1 egg white, lightly beaten
Combine sugar and spices. Toss nuts around in egg white until well coated. Then roll in sugar and spice mixture. Spread on a greased cookie sheet. Bake at 350° for 15 minutes, shaking pan a few times. When nuts are removed from oven, use a fork to separate them. Cool on a wire rack.
Hint: You can use a combination of nuts if you like. These are delicious to serve along with hors d’oeuvres or they can be served with dessert. If placed in decorative jars or tins, they make wonderful gifts.
1/2 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
3 C (12 oz) hazelnuts, almonds or pecans
1 egg white, lightly beaten
Combine sugar and spices. Toss nuts around in egg white until well coated. Then roll in sugar and spice mixture. Spread on a greased cookie sheet. Bake at 350° for 15 minutes, shaking pan a few times. When nuts are removed from oven, use a fork to separate them. Cool on a wire rack.
Yield: spiced nuts to fill (4) 8-ounce jars
Hint: You can use a combination of nuts if you like. These are delicious to serve along with hors d’oeuvres or they can be served with dessert. If placed in decorative jars or tins, they make wonderful gifts.
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