YaDa Chef Private and Personal Chefs

  We started making our own Almond milk again as the store bought brands have so much crap in them.  We would sometimes dry out the leftover pulverized almonds and use  almond flour. We came across this wonder and incorporated it into energy balls.  We started making our own almond milk because we didn’t want any of the preservatives and other ingredients you find in the store bought ones.  At the end of the process you are left with a lot of almond meal.  You can dry it out and further grind it up as almond flour OR you can use it as it is and make some delicious snacks.  I wanted to make it with dried apricots, but alas we didn’t have any on hand.  What we did have was dried dates and dried plums.  Hey use what you have.   Makes about 15 balls. 3/4 - to 1 cup/233g dried dates and plums, chopped 2-3 tablespoons/30-45ml maple syrup or honey 1 cup/84g leftover almond meal 1/4-1/3 cup/25-35g baking cocoa powder (more if you want it more chocolatey) Place dried fruit in a food processor a

  Orange, starchy sweet potatoes are great mashed, cut into fries or just roasted whole. But you likely haven't considered grinding them into a flour and baking them into your next batch of cookies -- or at least, not yet! Recent research published in  ACS Food Science & Technology  has reported the best method to turn sweet potatoes into gluten-free flours that are packed with antioxidants and perfect for thickening or baking. Wheat flour has been used for tens of thousands of years, and likely isn't going away anytime soon. But for those who face gluten intolerance or have celiac disease, the gluten proteins in wheat flour can lead to stomach pain, nausea and even intestinal damage. Several gluten-free options are either already available or in development, including those made from banana peels, almonds and various grains. But an up-and-coming contender is derived from sweet potatoes, as the hearty tuber is packed with antioxidants and nutrients, along with a slightly sw

Presented over wilted greens instead of pasta. I learned to make this light and tasty dish while living in Pozzuoli Italy, just outside of Napoli. Cooking class was informal in Maria's home and always with some local wine. Once you try this you will never go back to the breaded version. Serves 4 1 pound/450g gluten free pasta* cooked al dente 2 skinless and boneless chicken breasts, butterflied and then cut in half ** Sea salt and freshly ground black pepper 3 tablespoons/45ml extra-virgin olive oil ½ cup/118ml brined capers, drained 3 tablespoons/45ml caper brine 1/3 cup/79ml fresh lemon juice 1/3 cup.70ml fresh parsley, chopped Bring a large pot of water to a boil. Season liberally with salt (it should taste like the ocean). Add pasta and cook to al dente. Season the chicken with salt and pepper. In a large skillet over medium high heat, spritz with olive oil to cover pan. When oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip a

  The garbanzo bean mash came about when for some strange reason I had a glut of garbanzo beans. Since I love hummus it was only natural for me to mash them up and serve the hot.  It worked! Serves 4 1 pound/450g Chorizo 1 tablespoon/20ml plus 1 teaspoon olive oil 4 tomatoes, diced  3 cloves garlic, minced or thinly sliced ½ cup/125ml chicken stock, water or wine 28 ounces/794g cans garbanzo beans ¼ cup/60ml chicken stock 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper Heat 1 teaspoon/5ml oil in a large skillet over medium heat. Add chorizo and brown for 1-2 minutes on all sides.  Remove chorizo from pan.  Add garlic and cook for 30 seconds.  Add tomatoes and ½ cup/125ml stock.  Cook for 5-7 minutes.  Heat remaining stock to a boil with in a pan large enough to hold drained beans.  Drain beans, reserving the cooking liquid, and place in a food processor. Add seasoning and pulse.  Add stock a little at a time until smooth.  private chefs and event catering Palm Beach + Boca Raton

  1 1/2 lb/0.7 kg sirloin steak 1/2 c/118 ml salad oil 1/4 c/60 ml liquid honey 1/4 c/60 ml soy sauce 1/2 c/52 g finely chopped Spanish onion 1 clove of garlic, crushed 1/2 tsp/2.5 ml ginger Cut steak into long 1/16 inch strips across the grain. Combine remaining ingredients in large flat pan; add steak strips. Marinate strips for several hours. Lift strips out of marinade; shake to remove excess. Thread strips on metal skewers. Place on grill; broil over medium heat just until well browned, turning and brushing with marinade. Serve hot. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

  Dr. Germ reveals the dirty truth about what might be lurking in your kitchen. By   Alessandra Bulow   "In most cases, it's safer to make a  salad  on a toilet seat than it is to make one on a cutting board," says Dr. Charles Gerba (aka Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson. "People disinfect their toilet seats all the time, but they don't realize that they really need to pay attention in the kitchen, too." Since 1973, he's been studying the hidden bacteria lurking in American homes, and his findings should influence your behavior when it comes to storing a toothbrush (in the medicine cabinet) and how to flush a toilet (lid down). Here, Dr. Germ identifies the top five dirtiest spots in the kitchen and gives advice on how to  banish nasty germs . Kitchen sponges and dishcloths "We did a survey collecting 1,000 sponges and dishcloths in kitchens, and about 10% had salmonella. They get wet and stay moist, so

  Ingredients 1/2   head small purple cabbage very thinly sliced 12   large Lacinato dinosaur kale leaves, sliced into ribbons   2 tablespoons / 30ml   olive oil divided  1 - 2 tablespoons / 15-30ml   apple cider vinegar  order here 1/4 cup / 60ml   crumbled blue cheese 1/4 cup / 60ml   toasted pine nuts  order here Chopped chives (optional) Pinch   of salt and pepper Instructions In a small bowl, whisk together one tablespoon of the olive oil, the vinegar, salt, and pepper. Set aside. Add the remaining olive oil to a  large non-stick skillet  over medium heat. Add the cabbage and cook it for approximately 4-5 minutes. When the cabbage is wilted but still crunchy, add the kale and stir for about 1 minute. Remove the pan from the heat and drizzle on the dressing. Stir to combine and taste. Adjust the salt and pepper to taste. Top with the blue cheese, pine nuts, and chives just before serving. Notes To toast the pine nuts, add them a small, dry pan over medium-high heat. Cook for 2-3 mi