YaDa Chef Personal Chefs and Event Catering

Serves 4 1 pound/450g boneless, skinless chicken, cut into ¼ inch strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoons/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Bragg's Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half. Place the chicken in one bowl of sauce and vegetables in another bowl of sauce. Heat wok on medium high heat. Stir fry the vegetables for 2-3 minutes and remove to a bowl. Add half of the chicken and stir fry for 4-5 minutes or until chicken is cooked

Mangos in South Florida are abundant and come in many varieties. Personally I could do without mangos, but since we had mango trees....there was a need to come  up with something to do with them, and it goes well with the Flank steak recipe from yesterday.  Mango Salad serves 4 1 large or 2 small mangoes, cut in thin strips 2 cucumbers, cut into thin strips* 1 roasted red bell pepper, cut into thin strips 2 tablespoons/30ml fresh mint, chopped 2 tablespoons/30ml fresh parsley, chopped 3 ounces/90ml fresh lime juice (about 6) 1 teaspoon/5ml grated ginger 1 tablespoon/15ml fish sauce 1 tablespoon/15ml oyster sauce 2 tablespoons/30ml chili sauce 1 tablespoon/15 ml honey Place mangos,cucumbers, bell pepper, mint and parsley in a bowl. In a separate bowl whisk together the lime juice, ginger, fish sauce, oyster sauce, chili sauce and honey. Drizzle over the mango salad and gently toss to coat. *use a vegetable peeler to make it look like ribbons. personal c

Kids will love this fun take on eggs and toast. Rounded out with yogurt and fruit, this breakfast i s a well balanced meal.   Serves 2 Ingredients 2 slices whole-wheat bread 2 tablespoons butter, softened 2 large eggs kosher salt and pepper 1 cup berries (such as blueberries, raspberries, or blackberries) 1 cup plain yogurt 2 tablespoons sliced almonds, toasted (optional) Directions 1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces. 2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes

Photo by Just a  Taste.com Flank is a long and flat cut of meat located on the underside of the belly like a diaphragm muscle in a human. It is tougher  than the other beef cuts and many time cooking methods call for long slow cooking or braising. It is perfect for cooking quickly on the grill. Think of a beef fajita; this is the cut that was originally and should still be used. Cooking the meat over high heat and searing it seals in the juices and helps to keep it juicy and tender. Cutting against the grain is a must if you do not want to chew indefinitely. My take is a slight variation from what you may be used to. Try this Asian BBQ sauce I like to serve it on mustard greens. Stay Eat Allergy Free has recipes for GF/DF/NF hoisin sauce and alternatives to Soya Sauce too! ASIAN BBQ FLANK STEAK serves 6-8 Asian Bbq Sauce 1 tablespoon/15ml vegetable oil 2 cloves chopped garlic 1 small minced onion 1 tablespoon/15ml chopped fresh ginger ¼ cup/60ml mirin wine or sake

Enjoy Maple-Pecan Sticky Buns without skimping on size. Our secret is a low-fat roll mix that creates extra indulgent--and e asy--sticky buns. Mornings just got brighter! Yield: Makes 16 rolls Hands-on:20 Minutes Total:1 Hour, 30 Minutes Ingredients Sticky Bun Syrup *see below 1 (16-oz.) package hot roll mix 3 tablespoons butter, melted 1/2 cup firmly packed dark brown sugar 1 teaspoon ground cinnamon Maple Glaze *see below 1/2 cup chopped toasted pecans Preparation 1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans. 2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. 3. Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter. Maple-Pecan Sticky Buns 1 4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices aroun

Spice up your summer barbecues – literally. By  Leslie Bonci YOU DON'T HAVE TO DO  much to make grilled foods taste good. After all, the grilling process itself brings a mouthwatering aroma, texture and flavor to foods. But if you're the grill master this summer, try taking your dishes' flavors to the next level by following some of these tips: 1. Make your own marinade. Marinades are the vinegars or juices that tenderize the food. Typically, a marinade is equal parts acid (such as vinegar, lemon juice, tomato juice or wine) and oil with seasonings to taste. I prefer a marinade that is a 2-to-1 ratio of acid to oil. With the spices, start with less; you can always add more. Consider minced garlic, minced fresh parsley, oregano, basil, pepper, salt, chili powder, cumin, five spice powder, chipotle seasoning or za-atar. Meat and poultry:  If you're making a meat that can take on a stronger flavor like beef, pork, veal, lamb or poultry,

Anti-Stress Banana Smoothie - just what some of us need in the middle of the day.  Ingredients: - 2 ripe spotty  bananas - 1 cup ripe mango, chopped - 1 cup young thai coconut water - 3 pitted medjool dates - 1/2 tsp. vanilla bean powder - 1 cup cucumber - 3 celery stalks Blend the above ingredients in a high-speed blender such as the Vitamix (highly recommended!) and enjoy! personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

LAURA KINIRY Left: Spiegelman's Raspberry Frozen Yogurt with Bone Broth Caramel Sauce, created in honor of artist Georgia O'Keeffe and two of her paintings in particular — including one of animal skulls. Right: The ice cream maker's ode to Stonehenge. Hannah Spiegelman If Stonehenge Monument were an ice cream, it would be a delicious bowl of vanilla blended with bits of oats and hazelnuts and honey swirls. At least according to Hannah Spiegelman, a small-batch ice cream maker in Baltimore who explores the sweet — as well as salty, spicy and even a little nutty — sides of historical people and places through  A Sweet History , her blog,  Instagram feed  and occasional pop-up stand of the same name. Spiegelman creates unique ice cream flavors inspired by everything from historical figures to art history, mythology, astrology and historic events. "I've always liked looking at history from a visual standpoint," she says. Th

Pear flatbread at GLAM Vegan. Photo by CandaceWest.com HANNAH SENTENAC   For the first time,  Miami has made PETA's "Top Ten Vegan-Friendly Cities in the U.S."  Ranking ninth, the Magic City joins Los Angeles; New York; San Francisco; Minneapolis; Portland, Oregon; Detroit; Cleveland; Omaha; and Kansas City, Missouri, in the honors. This year's cities were announced at a reception hosted by musician and activist Moby at his Los Angeles bistro, Little Pine, May 15. Vegan celebrities such as  Kristin Bauer  and  Craig Robinson  were in attendance. RELATED STORIES Miami Named One of the Top Ten Vegan Cities in the U.S. The VShops Offers a Vegan Option in the Emerging Food Hall Trend Chef Michelle Bernstein to Host Vegan Dinner at Plant Miami The ranking follows Miami's inclusion in  Veg News' list of the top ten cities in 2017  — also a first-time honor.  "Chef Chloe and the Vegan Cafe are dishing up vibrant eats such