YaDa Chef Personal Chefs & Event Catering

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is a seven meal minimum with each order for each week. For more information, info@yadachef.com or 954-367-YADA (9232). For the week of March 30th, here is the menu: Chicken and Sundried Tomato Wonton Ravioli - wonton ravioli stuffed with chicken sundried tomato and a touch of mint surrounded by YaDa’s diced tomato sauce Italian Style Pork Chops with Vinegar and Sweet Peppers with Potato and Vegetable - pork chops roasted with onions, garlic, bell peppers and a chardonnay vinegar reduction Rigatoni with Broccoli, Turkey Sausage and Pine Nuts - mild Italian-style turkey sausage sauteed with broccoli and tossed with toasted pine nuts and lemon slices Balsamic Glazed Tuna with Rice and Vegetable - sas

The first time you have this you will be amazed at the sweet and subtle flavour. If you didn’t know there was garlic in it you would never know.  The poached egg gives it a creaminess that is unreal. Traditionally it is served with a “croute” and grated cheese. We omit that for a lighter version when serving as a soup course. 1 separated head of garlic, unpeeled (about 16 cloves) 2 quarts water  2 teaspoon/10ml sea salt Pinch of  white pepper 2 whole cloves 1/4 teaspoon/1ml sage 1/4 teaspoon/1ml thyme 1/2 bay leaf 4 parsley sprigs 1 tablespoon/15ml olive oil 6 eggs, room temperature 6 hard toasted rounds of French bread (croutes)* Optional Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel. Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning. After the soup has been simmered for half an hour, strain it into a wide, shallow saucepan.

This is an “icebox” meal.. By that we mean that you use what you have left over in your fridge. We like to include potatoes, but it is not a  necessity  Serves 4-6 1 tablespoons/30ml olive oil  1 yellow onion diced 4 cloves garlic minced  2 teaspoons/10ml garam masala (we make our own)  2 teaspoons/10ml ground turmeric  1 teaspoon/5ml chili powder  1/2 teaspoon/2ml paprika  1/2 teaspoon/2ml cumin  1/4 teaspoon/1ml cayenne pepper  1 large carrot chopped (optional) 2 stalks of celery, chopped 1 large bunch of kale or napa cabbage, chopped 4 large potatoes, peeled and cut into bite size pieces  2 tablespoons/30ml tomato paste  1 thumb sized piece of  freshly grated ginger  3 cups cauliflower florets  1 cup vegetable broth  1 28 ounce/800g can diced tomatoes  1 15 ounce/425 can chickpeas, rinsed and drained  1/2 cup/125ml coconut milk  1 tablespoon/15ml fresh lemon juice Handful of parsley, chopped for garnish In a large pot on m

This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! INGREDIENTS 2   medium   eggplant 2  Tbsp   soy sauce   30 mL, or tamari for GF option 1   Tbsp   toasted sesame oil   15 mL 1   Tbsp   olive oil   15 mL 1   tsp  pure  maple syrup   5 mL 1   tsp   lemon juice   5 mL 1   tsp   smoked paprika 1/2   tsp   each salt,  1/2 tsp black pepper 1/2 tsp cumin 1/4   tsp   vegan Worcestershire sauce INSTRUCTIONS Prep : Preheat air fryer or oven to 300 degrees F (150 C). Cut eggplants into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier). Flavor : In a small bowl, stir to combine all remaining ingredients. Liberally brush onto both sides of eggplant slices. Cook : If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, until dry and browned. If baking, place on a parc

Amy Fleming Sun 8 Mar 2020   10.00 EDT Last modified on Sun 8 Mar 2020   16.30 EDT You’re washing your hands 10 times a day and have stopped touching your face. What else can you do to improve your health and avoid bugs? It’s been a long, wet winter. Everybody has got colds, and now we are braced for a coronavirus epidemic. Boosting our immune system has rarely felt more urgent, but, beyond eating more tangerines and hoping for the best, what else can we do? Sheena Cruickshank, a professor of immunology at the University of Manchester, has a “shocking cold” when we speak at a safe distance, over the phone. To know how to take care of your immune system, she says, first you need to understand the weapons in your armoury – a cheeringly impressive collection, it turns out. “When you come into contact with a germ you’ve never met before,” she says, “you’ve got various barriers to try to stop it getting into your body.” As well as skin, we have mucus – “snot is a really

Ingredients for water cake 12 oz/1 1/2 cups water (or orange juice for more flavor) 3 ½ cups Italian type 00 flour,  1 1/4 cup sugar,  2.8 oz/ 1/4plus 2 1/2 teaspoons sunflower seed oil,  Grated zest of 1 lemon (or the beans from a vanilla pod),  2 teaspoons  baking powder Instructions: Preheat the oven to 350°F. Sift the flour and baking powder together into a large bowl. Then add the sugar and lemon zest. In a separate bowl, combine the oil and water and mix well. Slowly add the dry ingredients to the water and oil, and mix it all. When the oven is hot, pour the mixture into a greased cake pan and bake for about 45 minutes. Always test the cake with a toothpick in the center before removing it from the oven. If you like, you can dust the cake with powdered sugar. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and person