Chicken with Hoisin Sauce

© "From Ellie's Kitchen to Yours"
 
1 lb boneless chicken breasts cut into 1" cubes
1 T soy sauce
1 T sugar
1 T cornstarch
1/2 can water chestnuts, sliced
2 T hoisin sauce
1 C mushrooms, sliced
1/4 lb pea pods
1 red or green pepper, cut into 1" cubes
1/2 C cashews, salt rinsed off
2 to 3 T peanut or canola oil

Combine soy sauce, sugar and cornstarch and marinate chicken cubes in this mixture for at least 1/2 hour in the refrigerator. Heat wok and add 1 to 2 tablespoons oil. Stir-fry chicken until it turns white. Remove. Add 1 tablespoon oil to hot wok. Stir-fry vegetables until slightly cooked (still crisp). Add reserved chicken, cashews and hoisin sauce. Stir until heated through. Serve with white rice or fried rice.

Hint: This is one of the easiest and most delicious stir-fry dishes. You can substitute peanuts for the cashews. Organization is the key to preparing any stir-fry dish. Everything should be cut up before you begin cooking. You can do this several hours in advance. The chicken may be marinated for several hours or overnight. Once the wok is hot, toss everything together, as directed. Also, if you don't have a wok, an electric frying pan or Dutch oven will work well for stir-frying. The reason a wok is so beneficial is because you only need a small amount of oil to cook in it. The sloping sides allow the same small amount of oil to be tossed around, whereas a flat bottomed vessel seems to "eat up the oil" and you constantly have to add more to it.

Portuguese Fish Stew

© "So Easy, So Delicious"
 
3 onions, sliced
2 cloves garlic, minced
1 green pepper, sliced
2 to 3 T olive oil
28 oz can diced tomatoes
8 oz tomato sauce
1 C water
1 C dry or semi dry white wine
1½ to 2 lbs white fish, cut into chunks
4 T fresh chopped parsley, or to taste
1/4 to 1/2 tsp dried crushed red pepper, or to taste
Salt and pepper, to taste

Sauté onions, garlic and pepper in oil until soft. Add tomatoes, tomato sauce, water and wine. Cook, covered, for 30 minutes. Add fish and cook for an additional 10 to 15 minutes, or until fish is tender. Add parsley and crushed red pepper during the last few minutes. Season, to taste.

Hint: Serve with crusty bread. This makes a delicious meal that is low in fat.

Framingham Public Library

"I want to extend my sincere thanks to you for doing such a wonderful program! Everyone had a great time, and the recipes were great even for the non-cooks in the group."

Michelle L., Framingham, Massachusetts

Renewal by Andersen

"My Colleagues and I also enjoyed meeting you and loved your cooking demonstration. Everything was delicious…Thank you so much! "

Sherri R., Northborough, Massachusetts

Group Cooking Class

"Hi Ellie, the food was wonderful. We enjoyed the evening. I hope you had a good time. We will be on touch."

Sandy P., Saugus, Mass.

Weston Public Library

"Holiday Gifts From the Kitchen"

"I really enjoyed your presentation! You are charming and my daughter loved the treats! Can't wait to make the nuts and choc sauce! And the pesto was the best (the high-quality cheese makes a big difference.)"

Rebecca F., Weston, Massachusetts

Sun Dried Tomato Risotto

© "So Easy, So Delicious"
 
10 sun dried tomatoes
1 C water
2½ C chicken or vegetable broth
2 T olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 C Arborio rice
1/3 C Parmesan cheese, grated
Salt and pepper, to taste
Chopped parsley, for garnish (optional)

In a small saucepan, simmer the tomatoes in water for about 1 minute. Drain and reserve liquid. Chop tomatoes. In a medium saucepan, combine reserved cooking liquid and broth and bring to a simmer. Regulate heat to keep liquid simmering. In a large saucepan, heat the olive oil and add the onion and garlic and stir until softened. Add the rice and stir until the grains are all coated with oil. Add chopped tomatoes and ½ cup of the simmering liquid. Cook over medium heat, stirring until liquid has been absorbed. Continue adding the liquid, ½ cup at a time, until it is all absorbed, approximately 18 minutes. Stir in the Parmesan, salt and pepper. Sprinkle with parsley, if desired.

Hint: You can cut the sun dried tomatoes with a scissors before soaking them and then you won’t have to chop them later. Also, you can pour 1 cup of boiling water over the tomatoes and let them sit for a minute, rather than cooking them on the stove.

Private cooking lesson

"Just a short note to thank you for the awesome cooking lesson. Marc and I enjoyed both meeting and cooking with you. The peppers recipe is fabulous! Also, thank you for the cookbook. Marc thought the lesson was the BEST gift! "

Doreene G., N Easton, Massachusetts

Apple Crumb Pie

© "So Easy, So Delicious"
 
Crust and Topping:
1½ C flour
1/2 C sugar
1/2 C butter or margarine
Pinch salt

Filling:
3 lbs apples (Cortland, Macoun or Baldwin) peeled,
   cored and sliced
1 T lemon juice, or to taste
1/2 C sugar
2 T cornstarch
1 tsp cinnamon

In a large bowl, combine flour, sugar, butter or margarine and salt. Using your hands, rub ingredients until it resembles fine crumbs. Remove 1 cup of the crumbs and set aside. Pat remaining crumbs in the bottom and up the sides of a 9-inch pie plate. Place sliced apples in a large bowl and drizzle with lemon juice. Shake apples so that they are all coated with juice. Combine sugar, cornstarch and cinnamon. Pour over apples. Mix well. Place in the crumb-lined pie plate. Bake at 425 degrees for 20 minutes. Reduce oven temperature to 350 degrees and pour reserved cup of crumb mixture over pie. Bake an additional 30 minutes, or until pie is golden brown. If desired, serve with vanilla ice cream, frozen yogurt or whipped cream.

Hint: This pie is perfect for the person who doesn’t like to make pie crusts. It is easy and delicious.

Kid's cooking birthday party

"We all had a wonderful time! Thanks for making Sonali's party so special. They kids had a blast."

Chandana G., Westwood, Massachusetts

Culinary Team Building

"This event was a “huge success”. So glad we did it. Everyone expressed so many positive remarks. They all said it was great fun. They really enjoyed working as a team. Even the judges; our CEO and his Exec. team made comments on the results and displays. It was great. I will definitely recommend you to people I know."

Pat C., Jeanne D'Arc Credit Union, Lowell, Massachusetts

Skinny Sloppy Joes

© "So Easy, So Delicious"
 
1/2 C (1 small) onion, chopped
1/2 C (1 stalk) celery, chopped
1/2 C (1 medium) carrot, diced
1/2 C (1/2 pepper) green or red pepper, diced
1 clove garlic, minced
14½ oz can diced tomatoes, undrained
1 to 1½ T chili powder, or to taste
1 T tomato paste
1 T vinegar
Black pepper, to taste
15 to 19 oz can kidney beans, rinsed and drained
6 bulkie rolls

Coat a large pan with nonstick spray and place over medium-high heat until hot. Add onion, celery, carrot, pepper and garlic and sauté until tender. Add tomatoes, chili powder, tomato paste, vinegar and black pepper. Cover and simmer for 10 minutes. Add the kidney beans and cook for 5 additional minutes, or until hot. Cut the rolls in half and place on individual serving plates. Spoon Sloppy Joe mixture over rolls. This can also be served over rice or pasta instead of rolls.

Hint: This recipe is nearly fat free.

Sisters Group

Bachelorette party

"Ellie's class was a great way to kick off my friend's bachelorette party. It was fun, informative, and the meal we made was delicious! I would absolutely recommend a class from Ellie for a unique addition to your next party or event!"

Allissa A., E. Bridgewater, Massachusetts

Microwave Meat Loaf

© "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

In a medium bowl, combine all ingredients. Shape into a loaf. Place in a microwave dish.
 
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 350o for 1 hour. Ground turkey or chicken may be substituted for the beef; however more seasoning will be required for these.