YaDa Chef Private and Personal Chefs

  Normally this is deep fried and full of fat, which is what you get on most movie and commercial shoots. This was served to the cast and crew shooting a commercial that was looking for healthy alternatives. I guarantee this flavour packed version will keep you coming back for more.  Serves 4 1 1/4 cups/263g long-grain brown rice 1/4 cup/40g cornstarch 1 pounds/450g snow peas, trimmed  4 garlic cloves, sliced 2 teaspoons/10ml fresh ginger, grated  3 tablespoons/12.50g light-brown sugar 2 tablespoons/30ml soy sauce ½ teaspoon/2ml red-pepper flakes 2 large egg whites ½ teaspoon/2ml sea salt  ¼ teasponn/1ml ground pepper 1 pound/250g boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons/30ml canola oil Cook rice according to package instructions.  In a large bowl, stir together 1 tablespoon/15ml cornstarch and ½ cup/120ml cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whis

  Missouri State Parks Have you seen these plants? They are called Broadleaf or Broadleaf Plantain It grows especially well in poor, rocky soil (such as driveways) and is often seen alongside dandelion. More often than not, you will see plantain growing in gravel pits and construction sites as nature seeks to regenerate the soil. Introduced to North America in the 1600s, it was once called “White Man’s Foot” by the Native Americans who witnessed that where the Europeans tread and disrupted the soil, plantain sprung up. Plantain has often been the go-to remedy for hikers plagued by mosquitos. Because it draws toxins from the body with its astringent nature, plantain may be crushed (or chewed) and placed as a poultice directly over the site of bee stings, bug bites, acne, slivers, glass splinters, or rashes. Bandage the area and allow the plantain to work its magic for 4-12 hours. Plantain may also be used to create a balm for emergency kits, or an infusion used as a skin or general wash

Our version of Key Lime Pie is not that sickly sweet (and nasty green) version you buy at the grocery or restaurant.  It is more along the lines of a traditional fare.  Also in this recipe are alternative ingredients to accommodate almost any dietary requirement. Lime (YaDa's Key Lime) Pie Recipe What you will need: 1 8 ounce package of cream cheese (you can use the standard, traditional, OR a soy, tofu, or other alternative version) 1 can of Eagle brand sweetener (OR see vegan recipe alternative below) -- Note, a can of Eagle brand sweetener is about 10.5 fluid ounces which is 1 1/3 (or so) cups, the 14 ounce reference on the can is the weight 3 1/2 ounces Key Lime juice 4 egg yolks ( OR 1/2 cup extra firm tofu) -- Note, if you are using the tofu, you are going to want to start mixing the tofu in the blender/mixer first to remove as many lumps as possible 1 graham cracker crust (see recipe below) This is what you do: Cream your cream cheese and your can of condensed milk and whip

  Action photo of a recent kid's cooking class . Part of the menu we completed were stuffed mushrooms. Here's the recipe... Serves 7 Makes 28 mushrooms  28 large (2 1/2-inch-diameter) white mushrooms, stemmed 28 mushroom stems, minced and sauteed to remove water  1/2 cup/60g Italian Seasoned Bread Crumbs  1/2 cup/90g grated Pecorino Romano  2 garlic cloves, peeled and minced  2 tablespoons chopped fresh Italian parsley leaves  1 1/2 tablespoons chopped fresh mint leaves  1 tablespoon chopped basil Salt and freshly ground black pepper  1/3 cup/79ml extra-virgin olive oil  Preheat the oven to 400F/204C/Gas 6 Stir the bread crumbs, Pecorino Romano, garlic, sauteed mushroom stems, parsley, mint, basil, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.  Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over t

Jacques Pepin's Chicken Supremes with Tapenade and Mushroom Sauce Recipe Serves 4 4 skinless, boneless chicken breasts, about 6 ounces each 1 tablespoon good olive oil Tapenade 3/4-cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives 1 small garlic clove, peeled and sliced 2 dried apricot halves, cut into small pieces 1 1/2 tablespoons drained capers 2 tablespoons extra virgin olive oil Mushroom Sauce: 4 tablespoon unsalted butter 1 1/2 tablespoons Baby Bella mushrooms, washed and cut into 3/4-inch pieces 1/2 cup chopped onion 1/2 teaspoon salt, plus extra to taste 1/2 teaspoon freshly ground black pepper, plus extra to taste 1/2 cup dry white wine 2 tablespoons chopped fresh chives or par Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat th

By Ashuri There are not many foods that give the same mouth-watering delight than garlic. Garlic is not only delicious and used in almost every recipe one can think of; it is also a powerful super-food. Garlic has been used around the world for centuries for cooking and because of its effective medicinal properties. Garlic is high in Vitamin C, Vitamin B6, and many other trace minerals that are vital for healthy immune function. The most popular compound found in garlic is  allicin , which is what gives it that lovely flavor and its powerful antioxidant punch. Studies have shown that garlic has the power to prevent colds and flu and reduce the length of time these viruses are in the system by roughly 70 percent. In addition, garlic has been shown to reduce high blood pressure, reduce high –bad- cholesterol, improve the immune system, remove parasites from the GI tract, and work as a natural antibiotic in all areas of the body.   With that being said,  should you be concerned about wher

Here's what some of the country's biggest poultry producers had to say. By  Mike Pomranz A year and a half into the COVID pandemic, if you  haven't gotten used to seeing shortages , you're probably not doing much grocery shopping. Changes in things like shipping, labor, and buying habits have  caught plenty of industries off guard , and with Thanksgiving on the horizon, a new report suggests that some types of turkeys could be difficult to track down come November. Last year, smaller Thanksgiving celebrations  led to an increased demand for smaller birds . Similarly, the  New York Post  reports  that not only small birds (described as those under 16 pounds, with 14-pound turkeys being most popular) but also fresh birds, could be in short supply this year. The paper cited a letter from a broker at Shady Brook Farms, one of America's top turkey suppliers, which stated that the news "is not promising" in regards to the "status of fresh, whole turkeys for