Burlington Public Library

"The Friends of the Burlington Library spent a delightful and delicious evening with Ellie Deaner featuring a presentation of "Depression Era Foods". The program corresponded with our Burlington Reads event … The Orphan Train. It was was beyond our expectations. Ms. Deaner presented recipes made with ingredients that would have been used during that time and adapted to our culinary senses today. From a quick and easy Corn Chowder to the big hit of the night, Bean and Pepper Salad and a fabulous Irish Bread, patrons left with a full appreciation and understanding of preparing foods with ingredients from the Depression Era. I must also say, she gave us some very helpful hints…one being to salt the pan to cook meat and prevent it from sticking … it works! Thank you Ellie Deaner for a fun-filled, informative and delicious evening."

Geri D., Burlington Public Library, Massachusetts

Roasted Asparagus

© "So Easy, So Delicious"
 
1 lb asparagus
Kosher (or coarse) salt and freshly
  ground black pepper, to taste
1 T olive oil
1 to 2 T lemon juice

Cut thick or woody ends off asparagus and rinse. Spray a baking pan with nonstick spray. Place asparagus in pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 450° to 500° for 12 to 15 minutes, stirring once or twice, or until al dente. Drizzle with lemon juice, to taste. Serve hot or at room temperature.

Hint: For added flavor, add 1 to 2 fresh minced garlic cloves before roasting. Asparagus may be left whole or cut into small pieces.

ADP Culinary Team Building Event

"Great team building event-totally hands-on, interactive afternoon that allowed the team to show their creative side along with a streak of competitiveness-all done in fun. Ellie is a natural at getting the team to open up and share along with a well-planned cooking event-I highly recommend Cooking with Ellie! Thanks again-so happy I found your website in my search-lots of positive feedback today! (And my boys loved the Whoopie Pies )!! "

Jean R., ADP, Natick, Massachusetts

Griffin Electric lunchtime seminar

Leprechaun Mini-Tarts

 
15 (1 box) Athens Mini Phyllo shells
3 oz cream cheese, at room temperature
2/3 C marshmallow fluff
1 tsp fresh lime juice
1/4 tsp mint extract
2 drops green food coloring
2 to 3 fresh blueberries, pistachio nuts and/or
   fresh mint leaves, as garnish

In a medium bowl, using an electric mixer, combine softened cream cheese and marshmallow fluff and beat until fluffy. Add lime juice, mint extract and food coloring and mix until well blended. Using a pastry bag or spoon, fill each mini-phyllo shell. Garnish with blueberries, pistachios and/or fresh mint leaves.

Yield: 15 mini-tartlets

Hint: If you want crisp shells, remove them from the package and place on a cookie sheet. Bake at 350° for 3 to 5 minutes. Cool before filling.

Kid's cooking birthday party

"Thank you Ellie for the great party! Sofia and her friends enjoyed it a lot and she keeps saying it was the best birthday she ever had or attended! The little chefs enjoyed making their pizzas and decorating their Whoopie Pies, the moms were so impressed by their jobs. Thank you for making Sofia's dream come true."

Marie I., Stoughton, Massachusetts

Quick Banana Bread

© "So Easy, So Delicious"
 
2 very ripe bananas
Scant 1/2 C canola oil
2 eggs
Scant 1 C sugar
1/4 C walnuts, chopped
1/4 C mini-chocolate chips
1 tsp vanilla
1¼ C flour
1 tsp baking soda

Mash bananas in a large bowl or food processor. Add oil, eggs, sugar, nuts, chocolate chips and vanilla. Using a wooden spoon or spatula, mix well. Fold in flour and baking soda until blended. Pour into a greased 9"x5" loaf pan and bake at 350° for 45 to 55 minutes, or until a toothpick, inserted in the center, comes out clean. If you prefer, bake in (2) 3"x6" mini-loaf pans. However, reduce the baking time to 38 to 42 minutes.

Hint: You can make this bread in only 1 bowl by using the food processor. Mash the bananas and add the remaining ingredients to the processor being careful not to overmix. If you don’t have time to make this bread when your bananas are overripe, peel and freeze them for a later date. Before using, defrost and discard most of the accumulated banana juices.

Tewksbury Public Library

"It was a wonderful event! The audience gave you rave reviews. I'm sure we'll work together again in the future."

Robert H., Tewksbury, Massachusetts

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.