Skip to main content

Posts

Allergy Free Sweet and Sour Chicken Recipe

Tip for cutting thin chicken strips:  place in the freezer for about 10 minutes before slicing. Serves 4-6 1 ½ pounds/675g boneless chicken breast, sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos  ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté chicken in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice.

19th Century Fudge Square Recipe

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). Ingredients: 1/2 cup unsalted  butter 1 cup raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon pure Madagascar vanilla extract 6 tablespoons dark chocolate baking (unsweetened) cocoa 2 tablespoons grapeseed oil 1/2 cup all purpose flour Method: Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Bake in a generously greased 8 inch by 8 inch glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for the grape seed oil. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.c

Licorice Root Nullifies Liver Damage From Alcohol....

Miracle molecule from licorice root nullifies liver damage from alcohol and Tylenol... stunning scientific research has been systematically suppressed by Big Pharma and the FDA by  Mike Adams , the Health Ranger (NaturalNews) In what is undoubtedly one of the most astonishing herbal cures story of the decade, a natural molecule from licorice root extract -- "glycyrrhizin" -- has been repeatedly and scientifically shown to block nearly all liver damage from both alcohol consumption and over-the-counter Tylenol pills (acetaminophen). Here I've collected PDFs of  seven scientific studies  that show astonishing "hepatoprotective" effects (meaning it protects the liver) from the cellular damage caused by alcohol and Tylenol. It also happens to exhibit strong anti-viral, anti-tumor and anti-inflammation effects at the same time. This may be the closest thing to a "miracle cure" for liver disease, cirrhosis and liver cancer that's ever been di

Edamame Hummus Recipe - Gluten Free and Dairy Free

Ingredients 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups 1/2 cup tahini 1/4-1/2 cup fresh lemon juice 3 tablespoons freshly grated lemon zest 2 cloves garlic, smashed 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 5 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, lemon jucie, lemon, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 3 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232)

South of the Border Lime Marinated Chicken Recipe

Put some of the unused marinade aside and toss your boiled sweet potatoes with it or cut the potatoes into wedges, toss with marinade and roast. Serves 4 4 boneless skinless chicken breasts Marinade 1 tablespoon/15ml ground cumin ¾/185ml cups olive oil 2 tablespoon/30ml minced seeded jalapeño chilies 6 garlic cloves, minced (substitute 2 teaspoon/10ml garlic powder) ½ teaspoon/2ml salt ½ teaspoon/2ml ground black pepper ¼ cup/60ml fresh lime juice ¼ cup/59ml parsley, chopped 1 ½ tablespoon/20ml Sherry wine vinegar Toast cumin in a dry pan.  Heat olive oil. Remove from heat and stir in all ingredients.  Let sit to cool. Place chicken breasts in a shallow bowl or resealable plastic bag.  Pour enough marinade to come ½ way up chicken. Turn to coat. Let sit for at least ½ hour.  Remove from marinade. Heat a large skillet over medium-high heat. Pour in enough olive oil to just cover the bottom of the pan.  Place chicken in the pan and cook 3-4 mi

Chicken Bourguignon Recipe

This particular dish was created using a dry white wine. A rose would work well too.  We wanted to lighten it up for summer time.  Serves 4 2 pounds/900g chicken legs and thighs (substitute 4 boneless breasts-cut into 1” pieces) 1 tablespoon/15ml olive oil 4 pieces thick cut bacon cut into ¼ inch/6.35mm “pieces" ½ cup/62g flour ½ teaspoon/2ml salt ½ teaspoon/5ml pepper 1pound/450g carrots, sliced on the diagonal in 1” pieces 2 yellow onions cut into 1”pieces or 8 ounces/225g pearl onions 1 pound/450g button mushrooms or baby bellas 2 cloves garlic minced ½ cup/125ml cognac or brandy 1 ½ cups/375ml dry red wine (we used a dry white) 1 cup/250ml chicken stock 1 tablespoon/15ml tomato paste ½ teaspoon/2ml dry thyme or 1 teaspoon fresh 2-4 tablespoon/28-57g unsalted butter 2-4 tablespoon/15-30g flour Heat olive oil in heavy bottom Dutch oven cook bacon until crisp (8-10 minutes). Mix ½ cup flour salt and pepper together in a large plate

Wasabi Sauce for Seared Tuna Recipe (Pictured with Soba Salad)

Wasabi is a natural thickener and the same amount of wasabi powder needed to season the sauce thickens the sauce sufficiently to spoon onto a plate.  Wasabi Sauce Recipe  (makes 1 cup/250ml) 2 Tablespoons/30ml/18g wasabi powder* (see notes) 1/2 teaspoon/2ml kosher salt 1 cup/250ml half and half or light cream** (see notes)  1 teaspoon/5ml freshly squeezed lemon juice. Mix the wasabi powder, salt and cream in a pan until dissolved. Over low heat, whisk constantly until the sauce simmers and slightly thickens. Remove from heat and whisk in the lemon juice. This sauce is best when made and served immediately. Notes: * Most "wasabi" powder is a combination of powdered horseradish, mustard, and other ingredients. 100% pure wasabi powder is rare, expensive and will not thicken quite as well as the above-mentioned type. **We used almond milk and it worked though a little thin so decrease the amount of milk if using a dairy alternative. personal chefs a