YaDa Chef Private and Personal Chefs

Apparently, the cured pork product isn't a popular stockpile staple. By Jelisa Castrodale  Updated April 01, 2020 If you've been able to get out of your house and into a  supermarket  lately, you've probably spotted a number of bare shelves scattered throughout the store. Sure, all of the toilet paper has been sold out for what feels like years, but meat and dairy cases have also been empty, and good luck if you need eggs, bananas, or peanut butter. But according to  Bloomberg , nobody seems to be panic-buying bacon right now. The U.S. Department of Agriculture says that the price of pork bellies has dropped to 41 cents per pound, which is the lowest they've been since 1999. (And here's a shoutout to those halcyon days in 1999, back when we all thought that the worst thing we'd ever have to endure was Jar Jar Binks.) Shoppers haven't completely abandoned buying bacon, it's just that most of us would rather have it at a restaurant or

Serves 4 4 Sirloin Steaks ½ tsp salt ¼ tsp pepper 2 tsp olive oil 8 oz baby bella mushrooms, sliced 3 cloves garlic, minced 28 oz can crushed tomatoes 1 tsp red pepper flakes 2 TB balsamic vinegar Season the steaks with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high  heat. Add the steaks and cook for 3 to 4 minutes on each side; transfer to a plate. In the same skillet, add the remaining 1 tablespoon olive oil, the mushrooms and garlic; cook, stirring,  for 3 minutes. Stir in the tomatoes, 1/2 cup water and the crushed red pepper; bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes. Stir in the vinegar, then return the steaks  to the skillet and cook until heated through. Serve the steaks topped with the tomato ragu and grated cheese. Serve with polenta. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232)

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is a seven meal minimum with each order for each week. For more information, info@yadachef.com or 954-367-YADA (9232). For the week of March 30th, here is the menu: Chicken and Sundried Tomato Wonton Ravioli - wonton ravioli stuffed with chicken sundried tomato and a touch of mint surrounded by YaDa’s diced tomato sauce Italian Style Pork Chops with Vinegar and Sweet Peppers with Potato and Vegetable - pork chops roasted with onions, garlic, bell peppers and a chardonnay vinegar reduction Rigatoni with Broccoli, Turkey Sausage and Pine Nuts - mild Italian-style turkey sausage sauteed with broccoli and tossed with toasted pine nuts and lemon slices Balsamic Glazed Tuna with Rice and Vegetable - sas

The first time you have this you will be amazed at the sweet and subtle flavour. If you didn’t know there was garlic in it you would never know.  The poached egg gives it a creaminess that is unreal. Traditionally it is served with a “croute” and grated cheese. We omit that for a lighter version when serving as a soup course. 1 separated head of garlic, unpeeled (about 16 cloves) 2 quarts water  2 teaspoon/10ml sea salt Pinch of  white pepper 2 whole cloves 1/4 teaspoon/1ml sage 1/4 teaspoon/1ml thyme 1/2 bay leaf 4 parsley sprigs 1 tablespoon/15ml olive oil 6 eggs, room temperature 6 hard toasted rounds of French bread (croutes)* Optional Drop garlic cloves in boiling water and boil 30 seconds. Drain, run cold water over them, and peel. Place the garlic and the rest of the ingredients in the saucepan and boil slowly for 30 minutes. Correct seasoning. After the soup has been simmered for half an hour, strain it into a wide, shallow saucepan.

This is an “icebox” meal.. By that we mean that you use what you have left over in your fridge. We like to include potatoes, but it is not a  necessity  Serves 4-6 1 tablespoons/30ml olive oil  1 yellow onion diced 4 cloves garlic minced  2 teaspoons/10ml garam masala (we make our own)  2 teaspoons/10ml ground turmeric  1 teaspoon/5ml chili powder  1/2 teaspoon/2ml paprika  1/2 teaspoon/2ml cumin  1/4 teaspoon/1ml cayenne pepper  1 large carrot chopped (optional) 2 stalks of celery, chopped 1 large bunch of kale or napa cabbage, chopped 4 large potatoes, peeled and cut into bite size pieces  2 tablespoons/30ml tomato paste  1 thumb sized piece of  freshly grated ginger  3 cups cauliflower florets  1 cup vegetable broth  1 28 ounce/800g can diced tomatoes  1 15 ounce/425 can chickpeas, rinsed and drained  1/2 cup/125ml coconut milk  1 tablespoon/15ml fresh lemon juice Handful of parsley, chopped for garnish In a large pot on m

This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant! INGREDIENTS 2   medium   eggplant 2  Tablespoons   soy sauce   30 mL, or tamari for GF option 1   Tablespoon   toasted sesame oil   15 mL 1   Tablespoon   olive oil   15 mL 1   teaspoon  pure  maple syrup   5 mL 1   teaspoon   lemon juice   5 mL 1   teaspoon   smoked paprika 1/2   teaspoon   each salt,  1/2 teaspoon black pepper 1/2 teaspoon cumin 1/4   teaspoon   vegan Worcestershire sauce INSTRUCTIONS Prep : Preheat air fryer or oven to 300 degrees F (150 C). Cut eggplants into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier). Flavor : In a small bowl, stir to combine all remaining ingredients. Liberally brush onto both sides of eggplant slices. Cook : If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, unti

Amy Fleming Sun 8 Mar 2020   10.00 EDT Last modified on Sun 8 Mar 2020   16.30 EDT You’re washing your hands 10 times a day and have stopped touching your face. What else can you do to improve your health and avoid bugs? It’s been a long, wet winter. Everybody has got colds, and now we are braced for a coronavirus epidemic. Boosting our immune system has rarely felt more urgent, but, beyond eating more tangerines and hoping for the best, what else can we do? Sheena Cruickshank, a professor of immunology at the University of Manchester, has a “shocking cold” when we speak at a safe distance, over the phone. To know how to take care of your immune system, she says, first you need to understand the weapons in your armoury – a cheeringly impressive collection, it turns out. “When you come into contact with a germ you’ve never met before,” she says, “you’ve got various barriers to try to stop it getting into your body.” As well as skin, we have mucus – “snot is a really