An Easy, Casual, Healthy, Delicious and Stress Free Menu Welcomes in the New Year!

Invite your family and friends over for a casual, relaxing evening of fellowship and fuss-free fare! Bring in the New Year with this easy, healthy and delicious menu!

Indian food is one of my favorite types of food to make and this is one of my favorite menus.

Indian Chicken
Feeds 6 people

1 cup plain non-fat yogurt
1 tablespoon fresh emon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breast, cut into bite-size pieces

Curry Sauce

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 tsp. ground cloves
2 tsp. garam masala
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream or evaporated skim milk
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Cook chicken in a saute pan, on a grill, or under the broiler; discard marinade. Cook until juices run clear.

In the meantime, melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Indian Yellow Rice

2 c. water
1 c. Basmati Rice
Pinch of saffron threads
½ tsp. ground cloves
½ tsp. coriander
1 tsp. salt
1 bay leaf

Bring water to a boil. Add salt, bay leaf, saffron and ground cloves and rice. Lower and simmer about 10 minutes or until rice is cooked. Very easy!

Cucumber and Tomato in Yogurt

1 medium cucumber, seeded and cubed
1 tomato, seeded and chopped
1 green onion, chopped
1 tbsp. cilantro, chopped
1/4 tsp. cumin
Dash of pepper
½ clove garlic, minced or a little garlic powder
½ c. plain yogurt
½ tsp. salt

Combine all ingredients and refrigerate.

Yogurt Cake

Ok, so this cake is full of sugar and not so healthy, but we enjoyed a very healthy dinner, so live a little... Moderation will be the key to your success this year!

1 c. plain yogurt
½ c. confectioners’ sugar (you can also use agave syrup)
3 eggs
¼ c. melted butter
2 c. unbleached flour
Zest of one lemon
1 tsp. baking powder

Preheat oven to 350*.

Beat yogurt and confectioners’ sugar. Beat in remaining ingredients. Bake in a greased 9 x 13-in baking pan for about 40 minutes or until toothpick inserted in center comes out clean.

While baking make syrup:

3 c. granulated sugar
3 c. water
2 tbsp. lemon juice
Zest of one lemon

Bring syrup to a boil and pour over cake as soon as it comes out of the oven. Watch how the cake moves away from the pan. Just when you think you can’t pour any more syrup over it soaks into the cake!

Garnishes might include fresh fruit, blueberry syrup and whipped cream. Nuts are also a nice garnish.

FUN AND FESTIVE SPANISH MENU

Pescado en Salsa Verde or Fish in a Green Sauce, is one of my favorite, easy and delicious meals to prepare. A wonderful addition to any holiday table, this recipe will soon become one of your favorites, too!


2 lbs. fresh cod fillets or other white fish
8 cloves of garlic
1/2 c. extra-virgin olive oil
1/4 Spanish onion, cut in large slices
1 c. parsley
1/4 c. cilantro
1 tsp. Kosher salt
1/4 tsp. ground white pepper
2 tbsp. white vinegar
1/2 c. dry sherry*


Excluding the fish, combine all ingredients in a food processor. Place fish fillets in a skillet and cover with green sauce. Cover and cook about 15 minutes. HOW EASY IS THAT? AND IT'S DELICIOUS, TOO!!


*TIP: Cooking wine is full of salt, so I never buy it. Rule of thumb: If you wouldn't drink it; don't cook with it. Any type of alcohol reduces when cooked, so if there's an excessive amount of salt in the cooking wine your dish will be full of sodium and ultimately taste very salty.

Beware: Alcohol DOES NOT completely cook out when you cook with it.


FLAN: SPANISH CUSTARD


Caramelized Sugar

1 c. granulated sugar
1 tbsp. water

Place sugar and water in a small pan. Cook over medium heat; stirring constantly, until sugar is golden. Pour immediately into bottom of six ovenproof ramekin cups.

Custard

6 tbsp. granulated sugar
6 large eggs
1 tsp. pure vanilla extract
1 strip lemon peel
1 cinnamon stick
2 c. milk
Pinch of salt

Boil milk with lemon peel and cinnamon stick. Lightly beat eggs with wire whisk. Blend in sugar, vanilla, and salt. Add milk gradually; strain. Pour into ovenproof ramekins filled with caramelized sugar. Place cups in a pan of hot water two inches deep, and bake in a 300* oven for 1 hour. Remove and cool in the refrigerator.

To serve, unmold custard by running a butter knife around the edges and turn upside down onto serving plate. ENJOY!

A New England Favorite, French Meat Pie

One of husband’s childhood favorites growing up in New Bedford, Massachusetts, I was delighted when I mastered the recipe. This is the perfect time of the year to try this recipe! Your family will thank you! It makes a very large pie and will feed an army! Try it. You’ll love it!

2 tablespoons vegetable oil

1 large onion, chopped

1 pound ground beef

1 pound ground pork

1.5 cup mashed potatoes

1.5 to 2 teaspoons ground allspice

1 teaspoon salt

1/4 teaspoon pepper

Pastry for double-crust pie (See recipe below)

1 egg, beaten, optional

In a skillet, heat oil over medium heat. Sauté beef, pork and onion together until completely cooked. To achieve the filling’s smooth consistency, I run the cooked mixture through my food processor before adding the mashed potatoes and spices. This is a very important part of the recipe. To achieve the right consistency, process until VERY smooth! In a large bowl, combine meat mixture, mashed potatoes and spices.

Line a buttered pie plate with pastry. Fill with meat and potato mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with beaten egg. Bake at 375° for 30-35 minutes or until golden brown.

Recipe for Double Pie Crust

2.5 c. all-purpose unbleached flour

1 tsp. salt

1 tsp. granulated sugar

½ c. unsalted butter, chilled and cut into small pieces

½ c. shortening

1 tbsp. sour cream

4 to 5 tbsp. ice water

Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter to the flour mixture and give the food processor 5 more pulses. Add the shortening and give it another 5 short pulses. Add the sour cream and give 5 final short pulses. Turn the mixture into a large bowl.

Sprinkle 3 tbsp. of ice water over the mixture. Using a rubber spatula, press down on the dough until it sticks together. Add ore ice water if needed, one tablespoon at a time. Divide the dough in half, shape each piece into a ball with your hands and flatten into a disk. Dust each half lightly with four, wrap in plastic and refrigerate at least 30 minutes before rolling out.

To roll out the dough, lightly dust the rolling pin and countertop with a little flour. Using one disk (half the recipe) roll the dough into a circle that measures 20inches larger than the pie pan you are using. Lightly flour the top of the dough. Fold the dough in half, then in half again. Place the folded dough in the prepared pan and unfold. Trim the excess dough to half an inch and fold under around the edges. After shaping, chill the dough for at least 30 minutes before filling or baking.

Welcome Home, Honey! I made one of your favorites!

It's a cold and foggy day in Raleigh, NC. My husband, Mike, is on his way home from a business trip. I think I'll surprise him with one of his favorites. I haven't made this in a while. Seems like a Chicken Tetrazzini kind of day! Try it and tell me what you think!

Recipe for Chicken Tetrazzini

1/4 c. butter

1/4 c. all-purpose unbleached flour

2 c. cooked chicken, cut up

1/2 tsp. salt

1/4 tsp. ground black pepper

1 c. low-sodium chicken broth

1.5 c. milk

2 tbsp. sherry

1/2 lb. pasta, cooked and drained

A handful of grated Parmesan cheese

1 c. frozen peas

In a family skillet, melt butter. Add flour; cook for 1 minute, stirring with a whisk. Add chicken broth, milk and sherry. Stir until thickened. Add chicken, pasta, and peas. Season with salt and pepper. Stir up and enjoy!

Some folks like to put it in a casserole dish, sprinkle breadcrumbs and more cheese and dabs of butter and broil for a minute, but I like it right out of the skillet. It's nice and creamy, the peas are sweet, and it is much healthier for you!

Ways to Use Leftover Marinara Sauce

Making a nice large pot of marinara sauce will give you many more meals!

Meal One: Spaghetti and Meatballs

Meal Two: Use the leftover sauce and Meatballs in Calzones!

Meal Three: Use leftover sauce and meatballs on pizza crust.

Meal Four: Saute chicken pieces with onion and garlic in a little extra-virgin olive oil. Add leftover Marinara Sauce, fresh broccoli crowns, sliced red bell pepper, julienne carrots, black olives and freshly grated Parmesan cheese to make a delicious Chicken Puttanesca. Serve with pasta of your choice.

Meal Five: Brown Italian Sausage (either sweet, spicy or both) and add sliced onion, chopped garlic and sliced green bell pepper. Add sauce!

Important Tips for Stretching Your Food Dollars!

STEP 1. PLANNING YOUR FOOD BUDGET

Planning your food budget is one of the most important things you can do to save money. With a food budget you are less likely to overspend and run out of food. Think about how much it costs each month to feed your family. Set a number in your mind and see if you can stick to it. You may have to be flexible, but try sticking to the number you feel is attainable. Use the steps below to help you!

Step 2: KEEP A FULL CUPBOARD!

Buy on sale and in bulk!

Staples are foods that help you avoid having a bare cupboard, and are not going to go bad. These might include peanut butter, flour, corn meal, sugar, dry milk, dry or canned beans, tuna, rice, pasta, spices, and salt.

Hint: Watch the ads and buy these staples in bulk when they're on sale. Your cupboard will always be full and you're now ready to move onto step 3!

Step 3: TAKE INVENTORY

Check to see what you already have -- be sure to look in your cupboards, your freezer, and your refrigerator. Keep plenty of staples on hand -- they store well, and stretch meals. "Staples" are also called "just in case foods." Here are some examples:

Pasta, rice, canned tomatoes, tomato sauce, canned green beans and corn, jarred spaghetti sauce, raisins, canned or dry fruit, canned tuna and clams, canned and dry beans, peanut, almond and cashew butters, canned soups, and canned and dry milk.

IMPORTANT! Taking inventory of what you have on hand will keep you from buying food you don't need.

Step 4: WATCH THE ADS

Check the ads for sales -- if you are almost out of something and it is on sale, put it on your list! As you look through the ads, you will get some ideas about what you'd like to cook. You might notice that certain items cost less when "in season" -- for example, zucchini might be $1.29 per pound in the winter, and only 39 cents a pound in late summer.

Try shopping at your local Farmer's Market to find fresh, local produce at a good price.

Step 5: PLAN YOUR WEEKLY MEALS, MAKE A LIST AND STICK TO IT!!

Once you've checked the ads and looked at your staples, make a weekly list of meals. Make sure you look at your calendar to see how much time you have each day and plan accordingly. Using the staples and ads will help you plan for the week and will also keep your list down and money in your pocket.

Avoid grocery shopping when you're hungry. Impulsive buying will cost you! Try not to go into the store for, what I call, the $50 gallon of milk. How many times have we entered the grocery store just for a gallon of milk and come out with three bags of unneeded groceries? Happens to the best of us!

MAKE EXTRA AND USE FOR ANOTHER MEAL OR TWO! (See One Meal =Three on the Cooking with Elise facebook page)

It helps to keep a notepad on the refrigerator or in a drawer -- that way, when you run out of something during the week, you can write it down before you forget. If you're ready to prepare a meal that you planned, but don't have that one ingredient you might be less apt to cook that night and resort to take out or a restaurant, ultimately costing you more money, so be sure you write it down right away!

Step 6: WHAT TO COOK?

Choose items that are healthy for your family. This will save you money in the end. You are what you eat! If you feed your family junk and processed foods, which seem to be cheaper, you'll end up having doctor bills out the wazoo!

Step 7: STORE STRATEGIES

Your shopping list is your "PLAN" for the week -- and your job is to STICK TO THE PLAN!

It is very easy to come home with foods that aren't in your food budget. Grocery stores work hard to get you to buy more than you planned. When this happens, the food dollars run out too soon.

We looked at strategies you can use at home to stretch your food dollars. Now, let's look at strategies you can use at the grocery store:

IF YOU ABSOLUTELY HAVE TO GO TO THE STORE FOR ONE ITEM, LEAVE THE GROCERY CART AT THE DOOR!! Grab the item and GO!

* Brand name vs. generic?

Ever wonder what the difference is between the "name" brand and the generic brand of a food? Usually, dollars and cents!

Companies spend a lot of money on advertising to get you to buy their brand -- but they aren't spending their money, they are spending your money.

The store brand or generic brand almost always costs less, and usually tastes the same. In fact, they often use the very same ingredients.

Try doing a "blind" taste-test with your kids: buy a generic and a name-brand box of the same cereal; pour two bowls, and don't tell them which one is generic -- see if they can guess the difference


* Check the "Unit Price"

The "unit price" of a food is the price per pound or per ounce. When comparing the cost of two different sizes of the same food, or two different brands that are of different weights, it can be hard to figure out which one is a better buy. The tag on the shelf should tell you the total price and the unit price -- this way, you can get the best deal.

You will find that often the larger container is cheaper. Even though you pay more up front for the large size, you are getting a cheaper price overall.

Buy larger sizes of staple foods if you have the storage space and money in your food budget.


* Watch for "Hidden Persuaders"

Hidden Persuaders can get us to spend more money than we have on things we didn't plan to buy. Here are some hidden persuaders to watch out for:

High-sugar cereal box

Time: the more time you spend in the store, the more money you spend. It helps to stick to your list!

Shelf level and position: foods at eye-level are more expensive -- this means your eyes and your children's eyes!

Temptations -- samples: it is fun to sample new food, but often these are expensive convenience foods, and very rarely are they generic brands or sale items.

Convenience: there are so many "ready-to-eat" foods available, and are they ever tempting! Keep in mind that making it yourself will almost always save you money, and will be healthier for your family.

Coupons: clipping coupons can save you money -- but remember, coupons are usually for name brands. Even with a coupon (or sometimes double coupons!) the generic brand often still costs less. You have to do a little math, but it is well worth the time.

* Reading labels

Reading labels is a great way to make sure you get the best nutrition for your food dollar. By looking at the "Nutrition Facts" label, you can watch your intake of fats and sugar, and compare amounts of nutrients like fiber, iron, and calcium.


* List of ingredients


Foods that have a Nutrition Facts label will also have in "ingredients" list. The ingredients are listed from "most" to "least" -- in other words, if sugar is the first ingredient, you know that the food is mostly sugar! It is good to check the ingredients list of foods like cereal and juice, and other foods that often contain added sugar.

Here's a tip: Whole foods like fruits, vegetables, whole grains and legumes usually have no added fat or added sugar.


STEP 8: BE FLEXIBLE!

Be flexible -- if you see an unadvertised special that is too good to pass up, change your plan -- add that food to your list. Sometimes grocers need to make room in a hurry, and mark staple items down for quick sale. Other times, perishable foods like meat, milk, or produce are marked down for quick sale. Be sure to use these up quickly or freeze, and throw away anything that smells or tastes bad.

May the Calling Commence!

Epic Realm Productions and I shot the four holiday videos yesterday. We invited a local family to join us and had a ball! I just love this time of year! Over the next couple of days, a new holiday video will come out, so make sure to look for the links on my Cooking with Elise facebook page or go to the CookingwithElise (no spaces) YouTube channel! Please post your comments and pictures!

We showcased recipes that are delicious, quick, can be made well in advance and economical! Sounds good, right? We put together an arsenal of time-saving recipes, helpful tips and economical ideas to make your next gathering stress-free and enjoyable! I've got some perfect recipes that can double as gifts for your friends in family, too!

The minute the first holiday video is broadcasted on YouTube, I'll be calling to follow up with the four local news stations. Don't you think they should have some special holiday cooking segments? As you know, I sent them a DVD and a letter last week, so now I must follow up! I must be determined and steadfast in my efforts if I expect a positive outcome! ...Stay tuned...

Delicious, Easy and Beautiful Holiday Treats

Tomorrow we are shooting the Holiday Treats video. Have no fear; Elise is here! These easy recipes are delicious and quick, won't break the bank and are sure to impress all of your guests! Easy to store, these treats will keep all month long, satisfy sweet and savory lovers and will be ready for surprise guests or planned parties! Watch for the video link on my facebook page! If you have any questions about holiday planning or recipes, please let me know by midnight tonight and I'll answer them on the video. Happy baking!

"Don't bunt. Aim out of the ballpark!

David MacKenzie Ogilvy, known as "The Father of Advertising" said it well, "Don't bunt. Aim out of the ballpark!"

For those of you who don't know me personally, I'll tell you a secret: I've always looked out of rose colored glasses, and so life for me, has always been a chance to aim out of the ballpark and dream BIG!

Because of the encouragement of so many across the country, I decided to take the plunge and make a cooking video for the Food Network, television executives, producers and public relations companies. I'm shooting for the stars!

What inspires me? Well, my grandmother, Isabel, who immigrated to the United States from Portugal, could not read or write, therefore none of her incredible recipes were ever written down, but she took the time to cook with me daily. My grandmother’s life has always been an inspiration to me and so I wrote a cookbook that is dedicated to my grandmother and is written for my children. Memories from the Kitchen includes two hundred of my family recipes. Many have inquired about my cookbook and I am now in the process of self publishing it. I can’t tell you how meaningful it is to have some of my grandmother’s recipes nestled within the pages of my cookbook. And now our love of people and food will forever be written in ink. The passion once shared between my grandmother and me, has been passed onto my children and so many others. In addition to my cooking classes, this cookbook will extend our passion of people and food to others and will encourage them to share time with their families in the kitchen. I know my grandmother would be elated! I have been fortunate enough to encourage hundreds of families to get into the kitchen and cook together, because I know just how important this is.

I hold dear the vivid memories of my grandmother daily. Just this past Easter, something incredible happened. I was making the Portuguese Sweet Bread, known as Massa Sovado, that my grandmother made every year. Although my grandmother passed away almost twenty years ago, as I kneaded the bread recollections of her kneading the Massa flooded my mind. I don't recall her telling me why she did this, but through observation, she would use her precious fingers to indent a sign of the cross on the top of the bread before it rose. Why hadn't I noticed the significance of this before? You see I realized, that as the dough rose, the cross disappeared which not only showed her that the bread had fully risen, but this served as a reminder of Christ's resurrection! How 'bout that? I have loved her Portuguese Sweet Bread as far back as I can remember, but I am continually reminded of the lessons she taught me even if they were not spoken. Actions truly speak louder than words!

So, get into the kitchen with your families and make memories, and don't forget to AIM OUT OF THE BALLPARK!