Recipes with Ella, New York, NY (2026)

09/05/2025

Crispy perfection on a plate 🍗✨ Who’s hungry?

12/21/2024

Street Tacos

Ingredients:

For the seasoned ground beef:
1 lb ground beef (80/20 blend recommended)
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for extra heat)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup beef broth
For the Tacos:
12 corn or flour tortillas
2 cups shredded lettuce (Romaine or Iceberg)
1 1/2 cups shredded cheddar cheese
1 cup your favorite salsa (I recommend a chunky pico de gallo)
Optional toppings: sour cream, guacamole, chopped cilantro

Directions:

1. Prepare the seasoned ground beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
3. Add the spices: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
4. Simmer the beef: Pour in the beef broth and bring to a simmer. Reduce heat to low, cover, and cook for 5-7 minutes, or until the liquid has reduced slightly and the beef is tender.
5. Warm the tortillas: While the beef simmers, warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
6. Assemble the tacos: Fill each tortilla with a generous portion of the seasoned ground beef, shredded lettuce, cheddar cheese, and salsa.
7. Add optional toppings: Top with sour cream, guacamole, and/or chopped cilantro, if desired.
8. Serve immediately and enjoy your Sunset Fiesta Street Tacos!

12/21/2024

Sicilian Spaghetti Aglio e Olio

Ingredients:

1 pound spaghetti (bronze-die cut preferred)
1/2 cup extra virgin olive oil (preferably a fruity variety)
6-8 cloves garlic, thinly sliced (more if you love garlic!)
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped fresh parsley, plus extra for garnish
1/4 cup grated Pecorino Romano cheese, plus extra for serving
Salt to taste
Freshly ground black pepper to taste
1 lemon, zested and juiced (optional, for a bright twist)

Directions:

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. Sauté the Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook, stirring frequently, until fragrant and lightly golden (about 3-5 minutes). Be careful not to burn the garlic; it should be golden, not brown. Add red pepper flakes and cook for another 30 seconds, stirring constantly.
3. Combine and Finish: Add the drained spaghetti to the skillet with the garlic oil. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
4. Stir in Flavor: Stir in the chopped parsley, Pecorino Romano cheese, lemon zest (if using), and lemon juice (if using). Season with salt and freshly ground black pepper to taste.
5. Serve: Serve immediately, garnished with extra parsley and Pecorino Romano cheese.

12/21/2024

Garlicky Golden Crouton Crowns

Ingredients:

1 cup (2 sticks) unsalted butter, softened
4 large cloves garlic, minced very finely (or use a garlic press for extra smoothness)
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 baguette (about 14 inches long), sliced into 1/2-inch thick rounds
Optional: 1/4 cup grated Parmesan cheese

Directions:

1. Prepare the Garlic Butter: In a medium bowl, combine the softened butter, minced garlic, parsley, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. If using, stir in the Parmesan cheese.
2. Spread the Magic: Generously spread the garlic butter mixture onto each slice of baguette. Ensure every surface of the bread is coated evenly.
3. Arrange and Bake: Arrange the bread slices in a single layer on a baking sheet. Leave a small space between each slice to allow for even browning.
4. Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the bread is golden brown and crispy. Keep a close eye on them during the last few minutes to prevent burning.
5. Serve Immediately: Remove from the oven and let cool slightly before serving. These are best enjoyed warm and fresh!

12/21/2024

Chicken & Rainbow Veggie Stir-Fry

Ingredients:

1 lb boneless, skinless chicken brheasts, cut into 1-inch cubes
1 tbsp cornstarch
1 tbsp soy sauce (low sodium preferred)
1 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup broccoli florets
1 cup snow peas, trimmed
1/2 cup sliced carrots
1/4 cup chopped scallions (green onions)
2 cloves garlic, minced
1 inch ginger, grated
1/4 cup chicken broth
2 tbsp soy sauce (low sodium preferred)
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp red pepper flakes (optional)
Cooked rice, for serving
Sesame seeds, for garnish (optional)

Directions:

1. Marinate Chicken: In a medium bowl, combine the cubed chicken, cornstarch, and 1 tbsp soy sauce. Mix well and let marinate for at least 15 minutes (longer is better).
2. Stir-fry Veggies: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the bell peppers, broccoli, snow peas, and carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. Remove from the wok and set aside.
3. Cook Chicken: Add the marinated chicken to the wok and stir-fry for 5-7 minutes, until cooked through and lightly browned.
4. Sauce it Up: In a small bowl, whisk together the chicken broth, 2 tbsp soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
5. Combine & Simmer: Pour the sauce over the chicken and stir to combine. Add the cooked vegetables and scallions back to the wok. Stir-fry for 1-2 minutes, until the sauce has thickened slightly and coats the chicken and vegetables.
6. Serve: Serve the Sunburst Chicken & Rainbow Veggie Stir-Fry immediately over a bed of cooked rice. Garnish with sesame seeds, if desired.

12/21/2024

Sunset Soup

Ingredients:

28 ounces (794g) canned crushed tomatoes (high quality, if possible)
1 large yellow onion, finely chopped (about 1 cup)
4 cloves garlic, minced
4 cups vegetable broth (or chicken broth for a richer flavor)
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper to taste
1 tablespoon heavy cream or coconut cream (optional, for extra richness)
Fresh basil leaves for garnish (optional)

Directions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Stir in the crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
4. Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be.
5. Carefully transfer the soup to a blender (or use an immersion blender). Blend until completely smooth and creamy. If using a regular blender, vent the lid slightly to prevent pressure buildup.
6. Return the blended soup to the pot. Season with salt and pepper to taste. If desired, stir in the heavy cream or coconut cream.
7. Heat through gently. Do not boil.
8. Serve hot, garnished with fresh basil leaves (optional).

12/21/2024

Berry Bliss Banana Boat Smoothie Bowl

Ingredients:

2 large frozen bananas, sliced
1 cup mixed frozen berries (strawberries, blueberries, raspberries – mix and match!)
½ cup plain Greek yogurt (or dairy-free alternative)
¼ cup milk (any kind – almond, oat, cow's milk) – add more for desired consistency
1 tablespoon honey or maple syrup (optional, adjust to your sweetness preference)
½ teaspoon vanilla extract
¼ cup granola (your favorite kind)
½ cup fresh berries for topping (strawberries, blueberries, raspberries)
Optional toppings: chia seeds, shredded coconut, bee pollen

Directions:

1. Combine the frozen ingredients: Add the frozen banana slices and mixed frozen berries to a high-powered blender.
2. Add the wet ingredients: Pour in the Greek yogurt, milk, honey/maple syrup (if using), and vanilla extract.
3. Blend until smooth: Blend on high speed until the mixture is completely smooth and creamy. If it's too thick, add a tablespoon of milk at a time until you reach your desired consistency.
4. Pour into a bowl: Transfer the smoothie mixture to a bowl.
5. Create your masterpiece: Top the smoothie bowl generously with your favorite granola and fresh berries. Add any other optional toppings as desired.
6. Enjoy immediately: Serve and enjoy your Berry Bliss Banana Boat Smoothie Bowl immediately for the best texture and flavor.

12/21/2024

Celestial Creamy Potato & Leek Velouté

Ingredients:

1 tbsp olive oil
2 large leeks, white and light green parts only, thinly sliced and well-washed
2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
6 cups vegetable broth (or chicken broth for a richer flavor)
1 cup heavy cream (or coconut cream for a vegan option)
1 tsp fresh thyme leaves
½ tsp salt
¼ tsp black pepper
2 tbsp fresh chives, chopped (for garnish)
Optional: 1 bay leaf

Directions:

1. Sauté the leeks: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don't brown them. If using a bay leaf, add it now.
2. Add potatoes and broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
3. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender). Blend until completely smooth and creamy. Work in batches if using a regular blender.
4. Stir in cream and seasoning: Return the blended soup to the pot. Stir in the heavy cream (or coconut cream), thyme, salt, and pepper. Heat through gently, but do not boil.
5. Garnish and serve: Remove from heat and discard the bay leaf (if used). Ladle the soup into bowls and garnish with fresh chives. Serve hot.

12/21/2024

Cosmic Crunch Popcorn

Ingredients:

1/4 cup coconut oil (or your preferred oil with a high smoke point, like avocado or canola)
1/2 cup Popcorn Heat kernels (or your preferred popping kernel brand)
4 tablespoons unsalted butter, melted
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder

Directions:

1. Prep the pot: Use a large, heavy-bottomed pot with a lid. Ensure the pot is clean and dry. Add the coconut oil. Heat the oil over medium-high heat. It's ready when a single kernel dropped in pops immediately – this usually takes around 2-3 minutes.

2. Add the kernels: Add the popcorn kernels to the hot oil, and immediately cover the pot with the lid. This is crucial for optimal popping and to contain any potential mess.

3. Listen for the popping: Once the popping begins, gently shake the pot every few seconds to ensure even popping and prevent burning. Resist the urge to lift the lid frequently, as this will release steam and reduce the number of popped kernels.

4. Pop it all: Continue shaking and listening until the popping slows down to 2-3 seconds between pops. This usually takes about 3-5 minutes.

5. Remove from heat: Carefully remove the pot from the heat and let the remaining unpopped kernels settle.

6. Season generously: Pour the melted butter over the popcorn while still in the pot. Add the salt, garlic powder, smoked paprika, and onion powder. Toss gently to coat all the popcorn evenly.

7. Serve and enjoy: Immediately transfer the popcorn to a large bowl and serve warm.

12/21/2024

The Monkey Business Wrap

Ingredients:

1 large flour tortilla (burrito size, approximately 10 inches)
2 tablespoons creamy peanut butter (or your favorite type)
1 medium ripe banana, sliced into 1/4-inch thick rounds
1 teaspoon honey or maple syrup (optional, for extra sweetness)
Pinch of cinnamon (optional, for a warm spice note)
Optional additions: A drizzle of chocolate syrup, chopped nuts, chia seeds

Directions:

1. Lay the flour tortilla flat on a clean work surface.
2. Spread the peanut butter evenly over the entire surface of the tortilla, leaving about a half-inch border at the edge furthest from you. Make sure the peanut butter is spread thinly to avoid a messy wrap.
3. If using, drizzle honey or maple syrup over the peanut butter. Sprinkle with cinnamon if desired.
4. Arrange the banana slices in a single layer across the center of the tortilla, leaving the edges clear. Avoid overcrowding – aim for a neat line of banana.
5. Gently lift the edge of the tortilla closest to you and fold it over the banana filling.
6. Fold in the side edges of the tortilla, tucking them in tightly to create a neat seal.
7. Continue rolling the tortilla tightly away from you, creating a cylindrical wrap.
8. If the wrap seems loose, you can secure it with a toothpick or a small piece of parchment paper wrapped around it.
9. Slice the wrap in half (optional, for easier eating) and serve immediately.

12/21/2024

Cosmic Cranberry Sunrise Overnight Oats

Ingredients:

1/2 cup rolled oats (not instant)
1 cup milk (dairy or non-dairy, your choice)
1 tablespoon honey (or maple syrup, to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup dried cranberries (or fresh, if using fresh, add in the morning)
1/4 cup chopped pecans or walnuts (optional)
Toppings for the morning:
1/2 cup fresh raspberries
1/4 cup fresh blueberries
1 tablespoon chia seeds (optional)

Directions:

1. In a medium-sized bowl or jar with a lid, combine rolled oats, milk, honey, cinnamon, vanilla extract, and salt.
2. Stir well to ensure all the oats are coated with the milk mixture.
3. Add the dried cranberries and pecans/walnuts (if using). Stir gently to combine.
4. Cover the bowl or jar tightly with a lid.
5. Refrigerate overnight (at least 4 hours, preferably 8-12).
6. In the morning, remove from the refrigerator and top with fresh raspberries, blueberries, and chia seeds (if using).
7. Enjoy immediately!

12/20/2024

Saffron Lentil Rhapsody

Ingredients:

1 cup brown or green lentils, rinsed
4 cups vegetable broth (or chicken broth for a richer flavor)
1 large carrot, peeled and diced
2 celery stalks, diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
A pinch of saffron threads (about 1/8 teaspoon)
1/4 teaspoon cayenne pepper (optional, for a touch of heat)
2 bay leaves
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Directions:

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and celery and cook for another 5 minutes, until slightly tender. Stir in the garlic, cumin, coriander, turmeric, saffron, and cayenne pepper (if using) and cook for 1 minute more, stirring constantly, until fragrant.

2. Add Lentils and Broth: Add the rinsed lentils, vegetable broth, and bay leaves to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender but not mushy. Stir occasionally.

3. Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaves before serving. Garnish with fresh parsley and serve hot with a squeeze of lemon juice.

Recipes with Ella

09/05/2025

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