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Showing posts from May, 2017

Old Fashion Sunday Roast Chicken Recipe

It seems that the concept of sitting down to a nightly meal with the family has gone the way of the Model T Ford for many families.  It was not that long ago that the entire family gathered around the kitchen table, with no television on or phones, and ate.  Along with the eating was the oft dreaded family discussion. The kids all shared what had gone on both during school and after.  It was a time to bond with the parents.  Mind you not everything was discussed (no kids always shared everything).  Now it seems that everyone is running in different directions.  All too often if a meal is provided it is from a “fast food” place or take out from somewhere.  The reasons vary.  It has been my unfortunate pleasure to find out that so many of the “parents” find it unnecessary and even worse do not realise the importance of a good nutritious meal.  This will not turn into a soapbox about the apathy and ignorance of much of the general population, instead it will be what it is meant to be: An

Raspberry Tart Recipe

To make sure the pastry stays crisp and flaky, arrange the raspberries on top no more than 30 minutes before serving. The jam not only sets the berries in place, it also adds flavor intensity and gives them a beautiful shine. PUFF PASTRY 3 cups/375g chilled all-purpose flour, plus more for rolling 1/2 teaspoon salt 3 sticks (3/4 pound/340g) unsalted butter, thinly sliced and chilled 1/4 teaspoon/2ml fresh lemon juice About 1 cup/250ml cold water 1 large egg yolk mixed with 1 tablespoon/15ml water 1/4 cup/285ml plus 3 tablespoons/45ml seedless raspberry jam 1 1/2 pints/225g fresh raspberries Vanilla ice cream, whipped cream or crème fraîche (optional), for serving The dough can be refrigerated for up to 2 days or frozen for up to 4 months. TART INGREDIENTS In a chilled bowl, whisk the flour with the salt. Scatter the butter over the flour. Add the lemon juice and 1 cup of cold water and stir with a wooden spoon just until the flour is moistened; add 1 to 2 table

A Few Foods and Herbs for Arthritis and Other Inflammatory Pain

by Paul Fassa Natural Society Recently by Paul Fassa: You’ve Been Lied to About the Fever We’ve been conditioned to accept pharmaceutical prescriptions from doctors or to buy over-the-counter (OTC) pharmaceuticals for pain relief. Some prescriptions can be addictive and all of them have unhealthy, and sometimes dangerous side effects. Many of these drugs are taken to treat some type of inflammatory-related pain, especially that stemming from arthritis. But there are plenty of foods and herbs that can be taken or used to relieve this arthritic, inflammatory-related pain. Risks of Over-the-Counter Medications In addition to the massive list of side-effects accompanying prescription drugs, OTC drugs have their issues as well. Ibuprofen, used in brands like Advil, is an NSAID   or non-steroidal anti-inflammatory drug. Although short term minor side-effects are similar to most other OTC drugs, long-term side effects of NSAIDs cause over 100,000 hospitalizations and

Pastes that put the Pizzaz in your Plate

It is grilling season again.  One of the biggest problems is over-cooked under seasoned meat, fish and vegetables.  That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup.  We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely.  So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too! Floribbean Pineapple   white fish, chicken, and pork 1 tablespoon/15ml coconut oil 4 teaspoons/20ml cumin 1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple) Apple Curry   sword fish, tuna, chicken, pork, lamb 1 tablespoon/15ml canola oil 1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste) 1/2 cup apple juice concentrate Jerk Style   fish, chicken, pork, lamb, mutton, beef 1 tablespoon/15ml canola oil 2 tablespoons/30ml dry I

Meaning of Memorial Day: Why do we celebrate?

BY  JULIA GLUM   Memorial Day may be the unofficial start of summer, but it's so much more than an excuse for a three-day weekend. It's a U.S. holiday with a lot of history and lasting significance. Held annually on the last Monday of May, Memorial Day dates back to the Civil War. Who exactly created it and where are unclear, but legend has it that the tradition began in 1864. That's when three women from Boalsburg, Pennsylvania, put flowers on the graves of loved ones who had died in the war, including a young man killed in the Battle of Gettysburg. By 1865, according to the Library of Congress, people in states such as South Carolina and Mississippi were participating in unofficial ceremonies that preceded Memorial Day. But Waterloo, New York, claims to be the birthplace of the holiday, given that it held what Nelson Rockefeller would later call the "first, formal, complete, well-planned, village-wide observance of a day entirely dedicated to honoring the wa

Simple YaDa Coffee Cake Recipe

Retooling and reworking recipes often takes a toll on anyone.  There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it. With that, we have been working on a simple coffee cake.  It is still in the work-through stages but is pretty good though a little plain to look at.   Making it look pretty is important and our pictures of our testing last night do not do the cake justice.   For the recipe, we opted to used decaffeinated instant coffee.  Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do. Here is the recipe we have come up with: What you will need: 1 1/4 cups/156g all purpose flour   1/2 teaspoon/2ml baking powder   pintch of salt   3   large (or extra large if you have them on hand) eggs   1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room

Dijon Chicken Salad with Zucchini and Grapes Recipe & How-To Video

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly.  *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Cherries Jubilee

Today is Cherry Dessert Day. In celebration we are going classic with Cherries Jubilee. Cherries jubilee is a dessert dish made with cherries and liqueur (typi cally Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of   Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897 Wash and pit four handfuls (about one pound/450g pitted) the cherries. Put the cherries and 1/2 cup/96g sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more. To f lambé  the rum: If cooking over a gas flame, pull the pan off

Ketchup Recipe, Healthy and Homemade

A natural and simple homemade ketchup recipe that kids love. Ketchup is one of the most kid-friendly foods out there, and some kids will eat anything with ketchup on it.  Whip up a batch of ketchup in your kitchen and avoid harmful ingredients.   Serves: 8+ Ingredients 18oz/510g organic tomato paste  ½ cup/125ml apple cider vinegar 1 teaspoon/4ml garlic powder  1 tablespoon/15ml onion powder 2 tablespoons/30ml raw honey  2 tablespoons/30ml molasses 1 teaspoon/5ml Sea Salt 1 teaspoon/5ml dried mustard powder A pinch of each of the following (to taste): Cinnamon, cloves, all-spice, cayenne 1 cup/250ml of water Optional: 1 teaspoon/5ml powdered chia seeds (powder in food processor or blender) for thickness Instructions Put the ingredients in a blender or food processor and blend well. Put in fridge to let flavors meld overnight or at least two hours personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.y

Get Your Vitamin C with Kiwis

Need a Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this superfruit today?