Korean Steak Marinade

© "From Ellie’s Kitchen to Yours"
 
2 to 3 lbs sirloin or flank steak
1 C soy sauce
2 to 3 T canola oil
3 scallions, chopped
1 tsp black pepper
5 garlic cloves, minced
2½ T sugar

Combine all ingredients except meat. Pour over meat and marinate for at least 2 to 3 hours, or up to 24 hours. Grill or broil until desired degree of doneness is reached.

Hint: You can marinate chicken or turkey cutlets in this sauce and grill them very quickly on each side.

Weston Public Library

Cold Strawberry Soup

 
(4) 16 oz containers frozen strawberries
  with sugar, defrosted
1 qt plain nonfat or low fat yogurt
1 qt half & half or fat free half & half
4 tsp vanilla
Strawberries, for garnish
Mint leaves, for garnish

Combine all ingredients, except garnishes, in a large bowl and, using an immersion blender, purée until smooth. Refrigerate for at least 2 hours before serving. Garnish each serving with a strawberry slice and a mint leaf..

Yield: 16 cups soup

Hint: You may use fresh crushed strawberries instead of frozen, but add sugar, to taste. This may also be puréed in a regular blender or food processor.

Framingham Public Library

"Thanks for another wonderful program! Attendees really enjoyed it and learned a lot. The recipes were great choices."

Michelle L., Framingham, Massachusetts

Cris' Special Birthday

"Great job last night!"

Arlene L., Bellingham, Massachusetts

Super Nachos

15-16 oz can refried beans
3/4 to 1 lb ground beef
1 small onion, diced
Taco seasoning, to taste
4 oz can seeded and chopped chilies (mild or hot)
2 C Cheddar or Monterey Jack cheese, shredded
12 to 14 oz salsa
1/2 C scallions, diced
1 C black olives, sliced 

Garnish:
1 C sour cream
1 C guacamole
Nacho chips

Spread refried beans evenly over the bottom of a greased 9”x13” pan or (2) 9-inch pie plates. Brown beef and onion in a skillet, adding taco seasoning, to taste. Spread meat mixture over refried beans. Top with layers of chilies, cheese and salsa. Bake at 400° for 15 to 18 minutes, or until cheese is melted. Sprinkle with scallions and olives. Garnish with sour cream and guacamole. Scoop up mixture with nachos.

Hint: To reduce the fat in this recipe, use fat free refried beans, lean ground beef, chicken or turkey and low fat cheese and low fat sour cream. Vary the spiciness of the chilies and salsa to suit your palate.

Rhubarb Crunch

Fruit mixture:
1 lb rhubarb, cut into 1" slices
1/2 C sugar
1&#189 T flour

Topping:
1/2 C brown sugar
1/2 C oatmeal
3/4 C flour
6 T butter or margarine 

Combine rhubarb, sugar and flour. Spread in a greased 8 or 9-inch square pan. For topping, combine brown sugar, oats and flour. Blend in butter or margarine with a fork or pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350° for 35 to 40 minutes, or until golden. Serve warm or at room temperature. Garnish with whipped cream or vanilla ice cream, if desired..

Hint: You can make the topping in the food processor using the steel blade. This can also be baked in a pie plate or decorative quiche dish.

Kyle, Keth & Cole's cooking lesson

"I just wanted to say "thank you" again, everything that you prepared with the boys was absolutely delicious (there were no leftovers). I wouldn't hesitate to recommend your services to anyone, it was a fabulous experience for all."

Natalie G., Hudson, Massachusetts

Judy's Special Birthday

"Ellie provided an evening filled with helpful cooking tips, delicious recipes, and many laughs. After our cooking class we all enjoyed a fabulous dinner. Because of Ellie's attention to detail & all her prep work before hand she made it look so easy. Thank you Ellie for making this birthday celebration so special! It was perfect."

Jeanie M., Natick, Massachusetts

Empanadas

© "So Easy, So Delicious"

Dough:
6 oz cream cheese
1/2 lb butter or margarine
2 C flour

Filling:
1 lb ground beef
1 egg, beaten
Sweet relish, to taste
Garlic powder, to taste
Onion powder, to taste
 
Eggwash:
1 egg, combined with 1 T water
1/2 lb butter or margarine
2 C flour


To Make Dough:
Soften cream cheese and butter or margarine and cream together. Add flour and beat until well mixed. Roll into a ball and wrap in plastic wrap. Refrigerate for several hours or overnight.


To Make Filling and Assemble:
Brown beef and drain fat. Add egg and remaining ingredients, to taste. Cool. Remove dough from refrigerator and divide in half. Keep half in the refrigerator and roll out the other half into a rectangle. Using a 2&#189- to 3-inch round cookie cutter, make circles of dough. Place 1 teaspoon of filling on one side of each circle and fold other side of dough over it to form a turnover. Press all around the edges of turnover with tines of a fork. Brush with eggwash. Remove second half of dough from refrigerator and repeat. Bake at 400&#176 on a greased cookie sheet for 15 minutes, or until golden.

Hint: These may be cooked, cooled and then frozen. Just before serving, pop into a 350&#176 oven for approximately 15 minutes, or until hot. Serve with chili sauce or salsa. Instead of this dough, feel free to substitute another double pie crust.

Potato-Crusted Fish

© "So Easy, So Delicious"

1 tsp oil or nonstick cooking spray
1 lb salmon, scrod or haddock fillets
1 lb mashed potatoes
3 scallions, finely chopped
2 to 3 garlic cloves, finely chopped
Salt and pepper, to taste
1 to 2 T Parmesan cheese, grated

Make or purchase mashed potatoes. If potatoes are cold, warm them slightly and fold in scallions, garlic, salt and pepper. Grease or spray a baking pan. Place fish in the pan, skin-side down. Spread the potato mixture over the entire surface of the fish. Sprinkle with Parmesan cheese. Place in a preheated 450&#176 oven and bake for approximately 15 to 18 minutes, or until fish flakes. Broil just until potatoes are golden.

Hint: This dish looks very fancy and gets rave reviews when people see it and taste it. However, it is very simple to prepare.

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