YaDa Chef Personal Chefs & Event Catering

I love curries! The longer you marinate what your currying the more intense the flavours will be. If you are in a rush you still get plenty if you toss your ingredients in the paste and do a quick saute, or even oven roasting with veggies. Serves 4 1 pound/450g boneless sirloin, cut into ½ inch/1.27cm strips 1 teaspoon/5ml canola oil 1 teaspoon/5ml sesame oil ¼ cup/60g cashews (optional) 1 scallion, sliced on a diagonal Marinade: 1 tablespoon/15ml sesame seeds 1 garlic clove, minced 1 tablespoon/15ml ginger root, minced 1 Thai bird chile, chopped 1 tablespoon/15ml coconut liquid aminos 1 teaspoon/5ml red curry paste, see recipe on page (oops you will have to get the book) Place sesame seed in a dry skillet over medium heat for 30-45 seconds being careful not to burn them.   Add the toasted seeds, garlic, ginger root, chile aminos and curry paste to a blender, and blend to a paste.  Place beef in a glass dish pouring the in the marinade.  To

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon." 2 cups/250g all-purpose flour 1 1/4 cups/240g white sugar 2 teaspoons/10ml baking soda 2 teaspoons/10ml ground cinnamon 1/4 teaspoon/1ml salt 2 cups/2 pounds/1kg  shredded carrots 1/2 cup/76g raisins 1/2 cup/58g chopped walnuts 1/2 cup/38g unsweetened flaked coconut 1 apple - peeled, cored and shredded 3 eggs 1 cup/250ml vegetable oil 2 teaspoons/10ml vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.  In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.  In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cu

If you are so included, enjoy the papaya. In Chinese Medicine the papaya is used medicinally to: 1 - Moisten the lungs and alleviate cough 2 - Tonify the stomach (a great digestive aid) 3 - Treats dysentery, & indigestion 4 - Clears excess mucus 5 - Soothes arthritic pain (anti-inflammatory) 6 - Helps digest protein (due to papain enzyme) strongest in under ripe papaya and its seeds 7 - Anti-tumor (due to content of carpaine) Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish. While there are six different types of species of sardines belong to the Clupeidaefamily, more than 20 varieties of fish are sold as sardines throughout the world. What these fish share in common is that they are small, saltwater, oily-rich, silvery fish that are soft-boned. In the United States, sardines actually refers to a small herring, and adult sardines are known as pilchards, a name that is commonly used in other parts of the world. Sardines are abundant in the seas of the Atlantic, Pacific and

1/4 cup/60ml olive oil 2 garlic cloves, pressed 1  French bread baguette, cut into 1/4 inch/6.35mm thick slices 3 tablespoons/45ml fresh lemon juice 2 tablespoons/30ml olive oil 1/4 teaspoon/1ml salt 1/8 teaspoon/.5ml pepper 1 large tomato, finely chopped 3/4 cup/37g finely chopped green onions Large handful chopped fresh parsley 15 chopped fresh mint leaves 1/3 cup/60g crumbled feta cheese Preparation Preheat oven to 350F/176C/Gas 4 Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato, onion, parsley and mint; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls/30ml each). Sprinkle with cheese. ** Alternate Recipe ** Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as dire

Pickled Beets Serves up to 8 3 cups/1.124 pounds/510g/6 medium beets, roasted and peeled* 1 tablespoon/15ml fresh grated horseradish 8 whole cloves  2 cups/500ml white vinegar 1 tablespoon/15 sugar 2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt In a large glass bowl or baking dish layer the beets with horseradish and cloves.  Boil vinegar with sugar and salt stirring to dissolve.  Pour over the beets, cover for 24 hours.  * make it simple and use canned beets Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

YaDa Chef feels the kitchen is a sanctuary. It is also a great place to create a feeling of self sufficiency and accomplishment. Preparing for and cooking delicious, homemade food is a very therapeutic activity. Senior citizens can especially benefit from planning dishes, shopping for ingredients, and preparing their own meals. Even if the they are unable to accomplish these tasks alone, cooking with a caregiver is very enjoyable and will provide companionship as well.  Shopping can be fun, and it is a great way to socialize and get some exercise Classes can be focused on reintroducing menu planning and repurposing left overs, saving money.  Specific recipes will be taught that “please the senior.palate”. Courses will be partly aimed at teaching healthy cooking and eating skills. Classes also soothe stress, build self-esteem and curb negative thinking by focusing the mind on following a recipe. Psychologists say cooking and baking are pursuits that fit a type of

Reminiscent of the chocolate candy bar of the same name, these are actually pretty good for you. We made 1/3 recipe (we were afraid we’d eat them all otherwise), and it worked out just fine. Nougat Filling: 1 cup (250 ml.) raw almonds, unsoaked (dry) 1 cup (250 ml.) raw cashews, unsoaked (dry) 3 Tbsp. (45 ml.) agave nectar 1 Tbsp. (15 ml.) water, or more if needed Caramel Topping: 1 cup (250 ml.) dry unsweetened dates 1/4 cup (60 ml.) pure maple syrup juice of half a lemon 1 Tbsp. (15 ml.) coconut oil 1/4 tsp. sea salt 1 cup (250 ml.) water (I used much less–it would have been watery otherwise) “Milk” Chocolate Coating 1 cup (250 ml.) pure cocoa powder 1 cup (250 ml.) pure maple syrup 1/2 cup (125 ml.) coconut oil, melted 1/4 cup (60 ml.) water Soak the dates in the water and lemon juice for an hour. Drain and reserve soaking liquid. Meanwhile, make the nougat. Nougat: In a coffee grinder, grind the cashews in small batches into a fine powder. Remove. Process the almonds

Do you find yourself going to the grocery store and feeling overwhelmed by everything that is on the  shelves? With the hectic schedules that we all lead today it can feel like a chore to provide a good home-cooked meal for your family. Wouldn’t it be nice to have someone working in your kitchen, providing delicious – and time-saving – family-friendly meals? Look no further: YaDa Chef is the stress-free answer to your family’s grocery shopping and cooking needs. A personal chef is not a luxury A personal chef service provides stress-free meals prepared to your specifications in your home.  Your kitchen is left spotless with a refrigerator full of delicious meals. Having your own personal chef is not a luxury reserved for the rich. A personal chef service can cost you less than eating out at a moderately priced restaurant. Using a personal chef service can free up 10 to 12 hours of your time every week. Personal chefs are responsible for handling all the menu planning, groce

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

If you’re looking for more time with family and less time in the kitchen this Thanksgiving, we are here for you! Book your chef for the Thanksgiving holiday.  A few sample menus… Pull out the vintage china! We added a few fresh twists to time-tested staples, from green bean casserole to cranberry sauce, for a meal rooted in nostalgia. Main Course: Herb and Citrus Butter Roasted Turkey Sides: Apple-Walnut Stuffing Maple Meringue Sweet Potato Casserole Green Bean Casserole with Fried Shallots Rosemary-Port Cranberry Sauce Desserts: Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting Salted Caramel Peanut Butter Fudge Pie This spread celebrates the season's bounty with crowd favorites taken up a notch. Main Course: Pear-Thyme Brined Turkey Sides: Buttermilk-Boursin Mashed Potatoes Roasted Acorn Squash with Maple Bacon Drizzle French Green Beans with Garlicky Almond Bread Crumbs Shaved Brussels Sprout-and-Chestnut Salad

Serves 6-8 2 pounds/900g boneless skinless Chicken 3 cups/750ml stock (use the water used in cooking the chicken) 2teaspoons/10ml salt 1 teaspoon/5ml pepper 1/3/80ml cup olive oil 2-3 scallions/spring onions chopped scallions (5-6) 1/3 cup/42g flour 4 ounces/115g crumbled Feta Handful/¼ cup/60mlchopped dill Handful/¼ cup/60ml chopped parsley 2 tablespoons/30ml chopped mint 1 teaspoon/5ml nutmeg 3 eggs beaten 14 sheets filo dough ¼ cup/60ml butter/melted or olive oil Place the chicken in the water and season with 1tsp salt and ½ tsp pepper.  Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water.  Save the “stock”.  Shred the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree. Heat 1 tablespoon/15ml olive oil in a large skillet.  Sautee scallions until soft(1 minute).  Add remaining 4TB olive oil to skillet.  Add flour and whisk to combin