YaDa Chef Private and Personal Chefs

  Serves 6 1/2 cup/125ml beef broth 1/3 cup/80ml reduced sodium soy sauce (we prefer Braggs Aminos) 1/3 cup/80ml brown sugar, packed 4 cloves garlic, minced 1 tablespoon/15ml sesame oil 1 tablespoon/15ml rice wine vinegar 1 thumb size knob freshly grated ginger 1 teaspoon/5ml Sriracha, or more, to taste 1/2 teaspoon/2ml onion powder 1/2 teaspoon/2ml white pepper 3 pounds/1.5kg boneless beef chuck roast, cut into 1-inch cubes 3 tablespoons/45ml cornstarch 1 teaspoon/5ml sesame seeds 2 green onions, thinly sliced In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a 6 quart/liter pressure cooker.  Stir in beef broth mixture until well combined. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. In a small bowl, whisk together cornstarch and 3 tablespoon

A Nova Scotia resident thought they'd spotted someone breaking indoor dining rules during lockdown. By   Jelisa Castrodale   On Wednesday morning, the entire province of Nova Scotia went into a four-week lockdown, which again closed schools, made masks mandatory in office buildings, and required all non-essential retailers to close. "This is not the time for half measures," Premier Iain Rankin  said . "We need strong, quick action to drive this virus out of our province. If we took an incremental approach, we'd likely end up in the same place. We need to regain control over this virus."  The Halifax Regional Police has asked locals to call them if they see anyone failing to adhere to the coronavirus-related restrictions, whether that's a person not wearing a mask in public, or a restaurant allowing customers to eat in their indoor dining areas. Someone called to report a suspected violation at the Ardmore Tea Room in Halifax, and owner Mike Cormier was a

These keto-friendly spiced carrot muffins are moist and tender – and topped with a delicious cream cheese frosting. Prep Time:  15 Minutes Cook Time:  20 Minutes Yield: 12 Muffins Ingredients: Muffins: 2 1/4 cups almond flour 1/4 cup coconut flour 1/4 cup All-Purpose Bakeable Blend Stevia Sweetener 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt Pinch ground cloves 3 eggs 1/2 cup unsweetened almond milk 1/3 cup coconut oil, melted and cooled 1 tsp orange zest 1 tsp vanilla extract 1/2 cup packed shredded carrots 1/2 cup chopped pecans Frosting: 8 oz plain brick-style cream cheese 2 tbsp unsalted butter, at room temperature 1/2 cup Pyure Organic Confectioners Stevia Blend 1 tsp vanilla extract Instructions: Muffins:  Preheat oven to 350°F. Line 12 muffin cups with paper liners; set aside. In a large bowl, whisk together almond flour, coconut flour, All-Purpose Bakeable Blend, baking powder, baking soda, cinnamon, nutmeg, salt, and clove

  by KRISHNA THAKKER American consumers continue to embrace online grocery shopping with open arms after the coronavirus pandemic changed the way we shop, live, and work. According to a recent survey from Brick Meets Click and Mercatus reported on by Grocery Dive, online grocery sales in the U.S. rose $1.3 billion to $9.3 billion in March after a dip in sales in February. Compared to last year, online sales grew 43% in March.  The survey also found that 69.3 million households placed one or more online orders in March, compared to 74.5 million households last March when the pandemic first started and restrictions first went into effect. This shows that even as things are opening back up, grocery e-commerce is still going strong.  Pickup orders are up 12% and delivery orders are up 23% compared to last March. The survey shows that pickup is the dominant way today’s online grocery orders in the U.S. are received. Grocers have tapped into this trend by building out stronger pickup service

  New research demonstrates the unexpected ways "legacy pollutants" can work their way through the environment. By  Mike Pomranz   April 23, 2021 Sometimes the ways in which decisions made by previous generations still affect us today are obvious: In the 1950s, America approved the Interstate Highway System and we still drive on it now. But other repercussions aren't as readily apparent. The 1950s also saw an uptick in nuclear weapons testing and, unsettlingly enough, traces of the fallout from that era can still be found today in jars of honey. "I'm not trying to tell people they shouldn't eat honey. I feed my kids honey," stressed Jim Kaste, an associate professor at William & Mary's Department of Geology and co-author of the recent study, announcing the findings. "I eat more honey now than I did when I started this project." Instead, the paper—published in the journal  Nature Communications —is intended to demonstrate the long-lastin

  1 (8 ounce/225g) package cream cheese 1 (3.4 ounce/96g) box instant French Vanilla pudding mix 1 1/2 cups/375ml  milk 1 (8 ounce/225g) container Cool Whip, thawed 1 package crispy biscotti lady fingers 2 cups/500ml cooled strong brewed coffee* 1/4 cup/60ml dark cocoa powder Beat the cream cheese until creamy. Whisk together the pudding and milk. Let it set slightly before adding to the cream cheese. Beat until creamy again. Fold in the Cool Whip gently. Dip the lady fingers in the coffee one at a time and place them in the bottom of a 10-inch square baking pan. Once you have the bottom covered in cookies, spread half the cheesecake mixture on top. Repeat with another layer of cookies and top with the rest of the cheesecake. Cover and refrigerate for at least 4 hours. Sprinkle with cocoa powder and cut into 16 squares. *To make this an adult version, use 1 1/2 cups strong coffee and 1/2 cup brandy or Kahlua to dip the cookies in. personal chefs and event catering Miami + Miami Beach +

  4 firm fish fillets ½ cup/125ml olive oil ¾ cup/180ml lemon juice 1 teaspoon/5ml chopped or whole mint ½ teaspoon/2ml salt 1/8 teaspoon/.5ml cayenne pepper ¼ cup/60ml/90g Greek olives cut in half Lemon wedges Butter a sheet pan. Blend the olive oil, lemon juice, chopped mint, salt and pepper. Beat with a wire whisk. Place the fillets the sheet pan. Spoon the sauce over each fillet and broil 3-4 minutes per side basting twice. Turn over and repeat for other side. Fish should flake easily at touch of fork. Garnish with olives and lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)