YaDa Chef Private and Personal Chefs

The Greek custard pie, known as Galaktoboureko, is unlike pie in the traditional American sense. It’s baked in a rectangular pan, the custard is made with semolina, which gives it a slightly grainy texture, and the light crust comes from layers of paper-thin phyllo dough. Sometimes simple is best. Greek Islands Taverna’s Galaktoboureko 2 cups sugar 1 cup water 1 teaspoon grated lemon zest 2 tablespoons honey ½ cup unsalted butter, melted 14 phyllo dough sheets, thawed Semolina custard (see recipe) 1.  Combine sugar, water and lemon zest in a small saucepan over medium high heat. Bring to a boil, reduce to a simmer and cook until sugar is dissolved. Remove from heat, stir in honey and set aside to cool. 2.  Preheat oven to 350 degrees F. Butter a 9 x 13 baking dish. Layer the bottom and sides of pan, allowing some overhang, with 8 sheets of phyllo dough, each brushed with melted butter. 3.  Pour the semolina custard into the pan and spread evenly. Fold overh

What Are Beet Greens Good For? Botanical name: Beta vulgaris Grown in the Mediterranean region as far back as 2,000 B.C., beet cultivation spread to Babylonia in the eighth century, then to China around 850 A.D. Beets, along with their greens, belong to the Goosefoot family, known as Chenopodiaceae. Within the botanical family, beet greens are factored alongside spinach, Swiss chard, quinoa, lamb's quarter, and a number of other wild plants, which means that beet greens can be placed in the “dark, leafy” category. Because they are a cool season crop, beets grow quickly and can survive almost freezing temperatures, making them a favorite of northern gardeners. Beets and their greens also enjoy a longer than normal growing season. It’s best to use beet greens within two or three days after refrigeration. Enjoy beet greens by themselves as a salad or with other leafy vegetables, or sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side di

Chicken in Red Wine with Onions, Mushrooms and Bacon = Coq Au Vin This popular d ish may be called coq au Chamberlain, coq au Riesling, or coq au whatever wine you use for its cooking. It is made with either white or red wine, but red is more characteristic. In France it is usually accompanied only by parsley potatoes; buttered green peas could be included if you wish a green vegetable. Serve it with a young, full-bodied red Burgundy, Beaujolais or Cotes du Rhone. Ingredients 3 to 4-ounce/85-115g chunk lean bacon 2 tablespoons/29g unsalted butter 2 1/2 to 3 pounds/1150-1350g frying chicken or old cock, cut into pieces 1/2 teaspoon salt, plus additional for seasoning 1/8 teaspoon pepper, plus additional for seasoning 1/4 cup/60ml cognac 3 cups/750ml young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti 1 to 2 cups/250-500ml brown chicken stock, brown stock or canned beef bouillon 1/2 tablespoon tomato paste 2 cloves mashed garlic

This is either great news or it’s terribly upsetting, depending on your preferences. By Kristen Aiken If you think a doughnut is one of the most sugar-laden breakfast choices you could make, you’d be wrong. This isn’t to say a doughnut is ever a nutritious choice. While delicious , it’s filled with empty calories and provides you with virtually none of the vitamins and nutrients that will keep you alive, whereas something like a banana is a good source of potassium, dietary fiber, vitamin C and vitamin B-6.  But, shockingly, a banana has more sugar than a doughnut. Now, don’t stop eating bananas just yet. But it’s important to be aware of how much sugar you’re eating. The World Health Organization recommends that only 5 percent of daily caloric intake come from sugar, and the typical American diet consists of  13 percent calories from sugar . “Many Americans eat about five times the amount of sugar they should consume,” Natasa Janicic-Kahric,

By  Ralph Flores People who regularly eat peanuts are in for a treat: A study in the  Journal of Nutrition & Intermediary Metabolism revealed that those who snack on peanuts – in particular, women – significantly cut back on their total snack consumption. In particular, researchers from the  University of Adelaide ,  University of South Australia , and  The University of Newcastle  arrived at this result after looking at how peanuts, a popular and filling snack item, can affect snacking habits and energy intake in people under a nut-free diet. For the study, researchers involved 61 healthy participants; the group had a mean age of 65 and an average body mass index (BMI) of 31 kilograms per square meter (kg/m 2 ) – which is considered obese. They were then assigned a diet that either had peanuts or no nuts. Those who ate peanuts were stratified further: Men were to consume 84 grams of peanuts per day, and women were to eat 56 grams a day. The trial, which ran for 12 we

Serves 4 1 pound/450g boneless, skinless chicken, cut into ¼ inch strips 1/4 cup plus 2 tablespoons/90ml gluten-free teriyaki sauce 2 tablespoons plus 2 teaspoons/40ml canola oil 2 teaspoons/10ml cornstarch 3 bell peppers, cut in thin strips (a mix of colors looks nice) 6 green onions, cut in thin slices on a diagonal 8 ounce/225g baby bella mushrooms, sliced thin Gluten-free Teriyaki Sauce 1/2 cup/125ml gluten-free soy sauce or Bragg's Liquid Aminos 1 tablespoon/15ml honey 1 tablespoon/15ml canola oil 1 teaspoon/5ml sesame oil 1/4 teaspoon/1ml ground pepper 1/2 clove garlic 1 teaspoon/5ml dry ginger Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half. Place the chicken in one bowl of sauce and vegetables in another bowl of sauce. Heat wok on medium high heat. Stir fry the vegetables for 2-3 minutes and remove to a bowl. Add half of the chicken and stir fry for 4-5 minutes or until chicken is cooked through

Mangos in South Florida are abundant and come in many varieties. Personally I could do without mangos, but since we had mango trees....there was a need to come  up with something to do with them, and it goes well with the Flank steak recipe from yesterday.  Mango Salad serves 4 1 large or 2 small mangoes, cut in thin strips 2 cucumbers, cut into thin strips* 1 roasted red bell pepper, cut into thin strips 2 tablespoons/30ml fresh mint, chopped 2 tablespoons/30ml fresh parsley, chopped 3 ounces/90ml fresh lime juice (about 6) 1 teaspoon/5ml grated ginger 1 tablespoon/15ml fish sauce 1 tablespoon/15ml oyster sauce 2 tablespoons/30ml chili sauce 1 tablespoon/15 ml honey Place mangos,cucumbers, bell pepper, mint and parsley in a bowl. In a separate bowl whisk together the lime juice, ginger, fish sauce, oyster sauce, chili sauce and honey. Drizzle over the mango salad and gently toss to coat. *use a vegetable peeler to make it look like ribbons. personal c

Kids will love this fun take on eggs and toast. Rounded out with yogurt and fruit, this breakfast i s a well balanced meal.   Serves 2 Ingredients 2 slices whole-wheat bread 2 tablespoons butter, softened 2 large eggs kosher salt and pepper 1 cup berries (such as blueberries, raspberries, or blackberries) 1 cup plain yogurt 2 tablespoons sliced almonds, toasted (optional) Directions 1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces. 2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes