Allergy Free Sweet and Sour Chicken Recipe

Tip for cutting thin chicken strips: place in the freezer for about 10 minutes before slicing.

Serves 4-6

1 ½ pounds/675g boneless chicken breast, sliced ½ inch/1.27cm strips

1 tablespoon/15ml vegetable oil

20 ounce/565g pineapple chunks in juice

¾ cup/185ml water

¼ cup/60ml vinegar

1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos

¼ cup/59ml/50g brown sugar

½ teaspoon/2ml salt

2 tablespoons/30ml potato starch

2 tablespoons/30ml water

½ cup/118ml sliced onion

1 green pepper, cut into thin strips

2 cups/450ml/322g cooked brown rice

Sauté chicken in oil over medium heat until browned, 2-4 minutes per side. Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt. Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick. Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice.

private chefs and event catering

Jensen Beach + Palm Beach + Fort Lauderdale + Miami Beach

info@yadachef.com | 954-367-YADA (9232)

561-285-7466

www.yadachef.com

south florida catering and personal chefs

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health. No need to make huge crocks of the stinky stuff. You can make a couple of ball jars worth. I say if it tastes good eat it. So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason jars. Really punch t

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cateri

Gluten Free Tater Tot Recipe

You know those most delicious, yet sodium packed treats? Try this recipe, you'll love them. I've made this recipe with Sweet potatoes an d it is equally good. 1 quart/1 liter well salted water 2-3 medium starchy potatoes, peeled 1 teaspoon/5ml of salt 1/2 teaspoon/2ml ground black pepper 1 tablespoon/15ml oil Preheat oven to 425F/218C/Gas Mark 7 In a large pan bring water to a boil, add salt and stir. Drop in the peeled whole potatoes. Reduce heat to medium high and let cook at a low boil for 15-20 minutes. Remove the potatoes from the water when you can easily pierce with a knife. Let cool until you can handle them (4-5 minutes). Grate them with the large holes of a grater. Sprinkle the grated potatoes with salt and pepper, Mix gently---you can use your IMPECCABLY clean hands. Take about a piece the size of an unshelled walnut and roll gently into a cylinder. Place on a lined baking sheet. Drizzle with oil or spritz making sure to roll them to get oil on all si

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency. Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o

Mrs. Cheney's McIntosh Cake Recipe

Sometimes “old” classic recipes are the best. This recipe has to be from at least the 1950’s. It was found whilst cleaning out my Nanna’s (Nonna’s) kitchen. No need to have McIntosh apples any good baking apple will do. Since the bottom is the top you can arrange a couple of apples before pouring in the first amount of batter. 5 apples, peeled, sliced, cored 1/2 cup/85g granulated sugar 1 1/2 teaspoons/7ml ground cinnamon Sprinkle the sugar and cinnamon over apples in a medium sized bowl. Toss to coat all the apple pieces and let sit while making the batter. 3 cups/298g all purpose flour 2 cups/383g granulated sugar 1 teaspoon/5ml baking soda 2 teaspoons/10ml baking powder 1 cup/250ml vegetable oil 4 large eggs 1/3 cup/80ml orange juice (we used triple sec) 2 teaspoons/10ml pure vanilla extract Greased bundt/tube pan Pre-heat oven to 350F/176C/Gas Mark 4 In a large bowl add the flour, sugar, baking soda,

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave

Ding Dong Cake Recipe

Ingredients For the cake: Cooking spray 3/4 cup/64g unsweetened natural cocoa powder 1 cup/237ml hot brewed coffee 2 cups/240g all-purpose flour, plus more for dusting the pans 2 teaspoons/14g baking soda 1 teaspoon/5g kosher salt 1 teaspoon/5 baking powder 2 cups/250g granulated sugar 3/4 cup/180 vegetable oil 2 large eggs 1 cup/125nk whole milk 1 teaspoon/5ml vanilla extract For the ermine filling: 1 cup whole milk 1/4 cup all-purpose flour 1 pinch kosher salt 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract For the ganache: 8 ounces dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2 tablespoons light corn syrup 1 pinch kosher salt 1 cup heavy cream Instructions Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 2 (9-inch) round cake pans with cooking spray. Dust with all-purpose flour and line the bottom of each with a parchment paper round. Place 3/

Batard from Baking with Julia (Chef Danielle Forestier) Recipe

So many people have asked us for an "Authentic" baguette/batard recipe. Here is a GREAT one that was presented on "Baking with Julia". We cut the recipe in ha lf to make 2 loaves. One was slice in the traditional fashion the other we left plain to show how it "explodes" if you do not. Batard from Baking with Julia (Chef Danielle Forestier) Batard are made from the same ingredients as baguettes. The only difference is the length of the finished product. Both the baguette and the batard weigh 250g or 8.8 ounces. It is the law in France you can NOT use any ingredients except flour, water, yeast and salt and that you must wait 20 minutes before selling the bread after baking. Makes 3-4 loaves 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce/17g cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw i

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1

YaDa Chef Private and Personal Chefs

Search This Blog