Bachelorette party

MetLife Lunchtime Seminar

"it was a pleasure meeting you and your husband! Received great feedback. Associates enjoyed the presentation and the lunch! Thank you again, and have a great summer!"

Anna C., MetLife Boston, Massachusetts

"Yesterday was great. Everyone really seemed to enjoy your demonstration and the break from work. It was nice having you come in again."

Emily G., MetLife, Boston, Massachusetts

Weston Public Library

Private cooking lesson

"We really enjoyed cooking with you. The fact that you could have four recipes going and manage to get the correct ingredients in each was an enjoyable side show. I had picked vegetarian because I wanted to have new side dishes for meals. The Barley Salad was easily the favorite, and the Vegetarian Chili was also a favorite. Thank you. "

Eileen F., Newton, Massachusetts

Grilled Halibut Packet

© 1999 "So Easy, So Delicious"
 
1 lb halibut steak or fillets
1/4 lb mushrooms, sliced
1 T fresh ginger, minced or 1 tsp dried ginger
2 scallions, cut into 2" pieces
1/2 small red pepper, thinly sliced
1/2 tsp sesame oil

Spray a large piece of heavy duty foil with nonstick spray. Place halibut on foil. Top with remaining ingredients. Bring 2 opposite ends of foil together and fold over tightly. Then seal the other ends. Place the packet on the hot grill and cook for 8 to 10 minutes per inch of thickness of fish, turning the packet over halfway during cooking time.

Hint: If you like, you can cut the fish into serving-size portions and cook in individual foil packets.

Bachelorette party

"It was nice to meet and cook with you too! I had so much fun! I'm pretty sure all my friends did too! Thanks for giving me your cookbook and adding me to your monthly e-newsletter! I will definitely try some of your recipes once we get back from our honeymoon!"

Nicole L., Lexington, Massachusetts

Private cooking lesson

Quick Banana Bread

© 1999 "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.

Valentine's Day present

"I wanted to email you to give you a big thanks for such a lovely Friday evening. We had a great time, and really enjoyed learning these fabulous recipes, your tips (I used the eggshell one this morning), and your pleasant company. We still can't believe how great those turkey burgers tasted - we had no idea we would like them so much! Everything was just amazing. It was a perfect way to celebrate Valentine's Day, and I know we will refer to your recipes often."

Sara W., Andover, Massachusetts

Quinoa Pilaf

© 1991 "From Ellie's Kitchen to Yours"
 
1 C quinoa
1 T olive oil
4 cloves garlic, chopped
3 scallions or shallots, chopped
2 C vegetable or chicken broth
Rind of 1 lemon, grated
Salt and pepper, to taste
1/4 to 1/3 C pecans, toasted and chopped
1/3 C dried cherries, chopped, or dried cranberries, chopped

Place quinoa in a large strainer, rinse well and then drain well. Heat oil in a large pan and add garlic, scallions or shallots and drained quinoa. Stir for 2 to 3 minutes, or until pan is dry. In another pan heat broth and then add to quinoa. Cover pan and cook for 10 to 15 minutes, or until liquid is absorbed. Add lemon rind and season with salt and pepper. Then stir in pecans and dried cherries or cranberries.

Hint: Quinoa is a grain like crop, grown mainly for its edible seeds. It is high in protein and fiber and is gluten and wheat free. Cooked quinoa may be used as poultry stuffing instead of bread. It may also be added to meat loaf.

Private cooking lesson

Weston Public Library

"Thank you for a lovely evening at the Weston Library last night.".

Kathy M., Weston, Massachusetts

Abington Public Library

"Many thanks to you! The program was great and I very much enjoy working with you. I am looking forward to another program, soon. Happy Spring,"

Deborah G., Abington, MA

Amy's Cooking Party

"We all had a wonderful time and meal! Some of the girls have already recreated the meal for their family to try. By 8:00 am the next day I had text messages from everyone thanking them so much for a fun evening- they all learned something new. I look forward to another cooking party soon, I was thinking about a summer menu that included cooking on the grill! Thanks again."

Amy A., Lynn, MA

Irish Bread

© 1991 "From Ellie's Kitchen to Yours"
 
2½ C flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 C butter or margarine
1/2 C sugar
1 egg
1½ C buttermilk or plain yogurt
1/3 C raisins
1/3 C currants
1 to 2 T caraway seeds, or to taste
2 tsp mixture of cinnamon and sugar

Sift together flour, salt, baking powder and baking soda. Set aside. Cream butter or margarine and sugar until fluffy. Add egg and buttermilk or yogurt. By hand, mix in dry ingredients until moistened. Add raisins, currants and caraway seeds. Pour into a greased 1½ quart round casserole dish or an 8-inch round cake pan. Sprinkle with cinnamon and sugar mixture. Bake at 375° for 30 minutes. Reduce oven temperature to 325° and bake for 20 to 25 more minutes or until a toothpick, inserted in the center, comes out clean. Remove from the pan immediately and cool on a wire rack.

Yield: 1 loaf

Hint: This bread was one of the most requested recipes from my television show. It seemed as if everyone, Irish or not, wrote in for it! It's a delicious bread that goes well with any meal, any time of the year. It freezes well. If you don't have currants, which look like tiny raisins, use all raisins.