YaDa Chef Private and Personal Chefs

When I think of dill and mint together I think of Greece. My favourite tzatziki always has a touch of mint. One day I was asked to make some “Danish Meatballs” with a creamy dill sauce. I happened to have an abundance of mint, it grows like a weed for me. So I chopped some up and had a hit on my hands. Serves 4 1 pound/450g gluten free egg noodles, cooked according to package directions 1 pound /450g ground turkey 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper 1 tablespoon onion, minced ½ cup/118ml rice crumbs ¼ cup/60ml melted butter or canola oil 2 tablespoons/30ml gluten free a/p flour ½ cup/125ml chicken stock ½ cup/125ml rice sour cream 1 tablespoon/15ml fresh dill 1 tablespoon/15ml fresh mint, chopped Preheat oven to 375F/190c/GasMark as5 In a large bowl, combine ground turkey salt, pepper, onion and rice crumbs.  Moisten hands and roll into golf sized balls. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs for

Serves 4 1 - 1 1/2 pounds/450-775g. boneless, skinless chicken thighs or breasts 2 medium yellow onions sliced into thin strips 1 large red bell pepper sliced into thin strips 2 large green bell peppers sliced into thin strips Marinade ½ cup/125ml olive oil 1 ½ teaspoons/7ml liquid smoke or braggs liquid aminos 2 tablespoons/30ml apple cider vinegar 1 teaspoon/5ml honey ¼ cup/60ml water 1 tablespoon/15ml fresh lime juice (about 1 lime) ¼ teaspoon/1ml Worcestershire sauce 3 cloves garlic, minced ½ teaspoon/2ml oregano leaves 3 tablespoon Poultry Seasoning (optional) Combine the ingredients for the marinade and divide to marinate chicken and vegetables separately. Pat chicken dry and cut into 1/4 inch/6mm strips. Add chicken to the bowl of the marinade. Slice the vegetables and place them in the bowl with remaining marinade. Refrigerate both dishes for 30 minutes to 2 hours.  Preheat cast iron pan over medium high heat. Add about a teaspoon/5ml or so of canola oil

1 tablespoon/15g butter 2 cloves garlic minced 2 tablespoons/15g flour 2 cups/500ml milk 8 ounces/225g cream cheese 1 cup/120g shredded cheddar 1 teaspoon oregano 1pound/450g elbow macaroni cooked according to directions on the package 2 cups/118g 1/4 cup/45g grated parmigiana Regina cheese 1-2 tablespoons/15-30ml olive oil Pre heat oven to 350F/175C/Gas 4 Melt butter in a saucepan.  Add the garlic and oregano.  Cook for 2-3 minutes and whisk in flour to form the roux.  Slowly add milk stir until smooth add the cream cheese and cheddar, leaving enough to sprinkle on the top.  Stir until cheeses have melted and combined.  Toss the macaroni in the cheese mixture to thoroughly coat.  Add the cheddar reserving a little for the top and place in a buttered casserole dish. Mix together the bread and cheese.  Sprinkle oil over the crumb mixture.  Toss just to coat, but not soak.  Spread crumbs over the top of the macaroni. Cook for 20 minutes until hot and bubbly.

We have been working on a dairy free pudding, in this case a banana pudding using coconut milk.   The following recipe was been reworked a couple of times and the results are pretty good.  In fact, you could eliminate the sugar/sweetener all together when using the roasted bananas.  It all depends on how sweet you like your pudding. If you are so inclined, you could layer the pudding with cookies (as many do), but we prefer them not in our pudding.  It is a personal choice. Also you could strain the bananas before adding to your warm mixture if you do not want lumps.   Again, we wanted the texture of the bananas so we opted not to go this route. 1/4 cup/50g sugar or other sweetener such as honey or gava 3 eggs 1/4 teaspoon/1ml salt 2 cups/500ml full fat coconut/milk 1/3 cup/42g flour 1/2 Tablespoon/7ml vanilla bean paste (or vanilla extract) 4 bananas, roasted Coconut whipped cream (optional - our recipe to be posted later) When your bananas are roasted, let cool for