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Delicious Spoonfuls Menu Draft

13 Dec

By now I hope you have heard about our planned ice cream bar, Delicious Spoonfuls.  We are planning on opening in either Boca Raton, Florida or just South in Broward County, Florida.

We are working on creations for the ice cream bar but I have put together a draft of the menu for the restaurant.  For the record, we will be kosher and dairy so there will be no meat, no shellfish,  We are looking for feedback.  Which items would you order, as long as the prices are appropriate?  Any suggestions?

We are setting up as a non-profit and need donations.  We will be focused on employing people with Special Needs! Please take a look at at our website http://www.deliciousspoonfuls.com and our gofundme account at https://www.gfundme.com/we-employ-people-with-special-needs 

All donations are appreciated

Deliciousness Menu

Breakfast items

Pancakes Regular or Gluten Free

Cold Cereal

Oatmeal GF

Omelets plain

Omelet with Cheese and or vegetables

 

Lunch/Dinner

Fruit Salad

Quiche Regular with Cheese and or vegetables

Gluten Free Quiches with cheeses and or vegetables

Grilled cheese on Rye, white, Challah or GF Bread

Grilled Cheese with Tomato or Avocado Slices

Pasta du Jour (regular and GF as available)

Pasta with Alfred or a la Vodka

 

Eggplant Parmagiana with side of pasta or salad

Baked Salmon with oriental marinade

Baked Salmon with Maple Mustard

Gravad Lax (Homemade) with Bagel and cream cheese platter

Veggie Chili with kidney beans and lots of veggies

 

Soups choices vary

Vichyssoise

Mega Chunky Vegetable Soup

Mushroom Barley

Borscht

Black Bean soup with side of sour cream, onion, tomato

Spit Pea (yellow or green)

Onion Soup with Bread in Bowland melted cheese

Gazpacho

 

Crepes

Fruit

Ice cream

Nutella

Cheese and Vegetables

 

Salads

Israeli salad

Fresh Romaine Salad

Caesar with freshly grated  cheese and croutons

Cucumber Salad

Greek salad with Feta Cheese and olives

 

 

Sides

Potato Kugel

Noodle Kugel sweet with fruit

Risotto

Black Bean and Corn Salad

Quinoa

Couscous

Sauteed Kale or Spinach with mushrooms and sweet peppers

Desserts

Pflaumenkuchen

Cinnamon rolls (breakfast too!)

Brownies Regular and GF

Puddings and Custards single serve

Mandel Bread

Cookies!

Meringue Cookies

Cheesecakes

Individual Mousses (chocolate and fruit)

Nut Crust Fruit Tart

Home Made Whipped Cream

Profiteroles (cream Puffs with Ice cream)

Fruit Crisp

 

Coffees/ Teas and More

Coffee, regular and decaf

Teas Regular and Flavored

Fancy coffees ??

 

Sodas, Waters, Seltzers

Juices

#Deliciousness #Deliciousspoonfuls#Pflaumenkuchen #KosherinFlorida #SpecialNeedscooking #Floridakosher #koshericecream

Delicious Spoonfuls Menu Draft

13 Dec

By now I hope you have heard about our planned ice cream bar, Delicious Spoonfuls.  We are planning on opening in either Boca Raton, Florida or just South in Broward County, Florida.

We are working on creations for the ice cream bar but I have put together a draft of the menu for the restaurant.  For the record, we will be kosher and dairy so there will be no meat, no shellfish,  We are looking for feedback.  Which items would you order, as long as the prices are appropriate?  Any suggestions?

We are setting up as a non-profit and need donations.  We will be focused on employing people with Special Needs! Please take a look at at our website http://www.deliciousspoonfuls.com and our gofundme account at https://www.gfundme.com/we-employ-people-with-special-needs 

All donations are appreciated

Deliciousness Menu

Breakfast items

Pancakes Regular or Gluten Free

Cold Cereal

Oatmeal GF

Omelets plain

Omelet with Cheese and or vegetables

 

Lunch/Dinner

Fruit Salad

Quiche Regular with Cheese and or vegetables

Gluten Free Quiches with cheeses and or vegetables

Grilled cheese on Rye, white, Challah or GF Bread

Grilled Cheese with Tomato or Avocado Slices

Pasta du Jour (regular and GF as available)

Pasta with Alfred or a la Vodka

 

Eggplant Parmagiana with side of pasta or salad

Baked Salmon with oriental marinade

Baked Salmon with Maple Mustard

Gravad Lax (Homemade) with Bagel and cream cheese platter

Veggie Chili with kidney beans and lots of veggies

 

Soups choices vary

Vichyssoise

Mega Chunky Vegetable Soup

Mushroom Barley

Borscht

Black Bean soup with side of sour cream, onion, tomato

Spit Pea (yellow or green)

Onion Soup with Bread in Bowland melted cheese

Gazpacho

 

Crepes

Fruit

Ice cream

Nutella

Cheese and Vegetables

 

Salads

Israeli salad

Fresh Romaine Salad

Caesar with freshly grated  cheese and croutons

Cucumber Salad

Greek salad with Feta Cheese and olives

 

 

Sides

Potato Kugel

Noodle Kugel sweet with fruit

Risotto

Black Bean and Corn Salad

Quinoa

Couscous

Sauteed Kale or Spinach with mushrooms and sweet peppers

Desserts

Pflaumenkuchen

Cinnamon rolls (breakfast too!)

Brownies Regular and GF

Puddings and Custards single serve

Mandel Bread

Cookies!

Meringue Cookies

Cheesecakes

Individual Mousses (chocolate and fruit)

Nut Crust Fruit Tart

Home Made Whipped Cream

Profiteroles (cream Puffs with Ice cream)

Fruit Crisp

 

Coffees/ Teas and More

Coffee, regular and decaf

Teas Regular and Flavored

Fancy coffees ??

 

Sodas, Waters, Seltzers

Juices

#Deliciousness #Deliciousspoonfuls#Pflaumenkuchen #KosherinFlorida #SpecialNeedscooking #Floridakosher #koshericecream

Why I Love Cooking for My Clients

25 Jul

In a world where most jobs have us as “cogs in a wheel” working for low wages, without sight of a final goal for the company or ourselves.

Instead, as a Personal Chef I speak to people about what food means to eeds that would determine the choices of foods we will preparethem.  Is it simply for nourishment?  Must it be a work of art for them to enjoy it?  Are there specific dietary n

Don’t Forget This When Going Vegan!

30 Dec

This week I that did cooking lessons with a lovely woman who was trying to make her “going vegan” experience more palatable for both herself and her husband.

We prepared several dishes together.  When we were almost finished I asked her if she knew about Complementary Proteins. Back in college , (a few decades ago) I took an advanced Nutrition course where we had to either teach Nutrition to men in SRO facilities near Times Square or in a retirement building in Harlem.  My protective parents and I chose Harlem. I taught the retirees about the four food groups and complementary proteins.  Everyone (a group of 30 to 40 as I recall) thought protein had to come from more expensive sources such as beef, chicken, fish or pork.  There are others that can explain better than I, but plant proteins (except soy and possibly quinoa are incomplete).  Proteins are made of  two amino acids that “complete” with another specific amino acid that fit together like a jigsaw puzzle on the molecular level.

So, beans (like black beans) and rice complete each other.  Nuts and wheat (peanut butter sandwich) complete each other.  A whole lot cheaper than a steak, burger or whatever.  Some vegetarians forget to plan for proteins.  Plan ahead, partial proteins can not be used by the body , instead they are excreted.

Need more information, let me know if you need to get in contact with a Registered Dietitian or Nutritionist who can customize a diet with your health issues and dietary choices in mind.

I would love to hear your comments, see your likes and more.

561-676-2078 chefhelen@helenshomeooking.com to check my website http://www.helenshomecooking.com.

Based in Boca Raton, Florida

 

 

 

 

 

3 Tips to Make Pasover Easy and Avoid the Expensive Stuff!

13 Apr

For many years I heard the complaints and gave in.   I kept kosher and like so many other people I found that my husband and son  thought that they could not survive without pasta or Cheerios for 8 days.  So, I gave in,  I bought the Pesach version of pasta (yuck!) and the Pesach version of Cheerios (3 or four times the price per volume!) and found they were not very good.

I found some basic steps I could take to minimize the expense by avoiding the prepared or convenience items which I rarely use anyway and maximize the taste by using more fresh products.So, no cake mixes.  No paying extra for broken matzoh (crumble it yourself if you need to!). Enjoy my brownie recipe using potato starch rather than flour!

First, think in terms of the Mediterranean diet or the Oriental diets.  More vegetables, prepared different ways alongside smaller portions of proteins for dinners especially during the week. I love roasted vegetables (white and sweet potatoes, zucchini and more) alongside roasted or baked chicken as well as a stir fry of onion, garlic, mushrooms, peppers, zucchini and yellow squash and more.  There is always salads like spinach with strawberry to spice things up.

Secondly, think a bit of flexibility on your menus. Burgers don’t need fillers such as matzoh meal or bread crumbs.  Without that, they don’t need the egg t hold it together. Mix the ground beef with chopped onions and garlic and shape the burgers into sliders. Bake, grill or fry as normally would and enjoy!  You can also add herbs in the mixture as you choose!

Thirdly, since my husband is now Gluten-Free as we found out he has Celiac I prepare his food without wheat. We love to make potatoes several ways.  I make potato kugel (with or without carrots, zucchini or sweet potatoes for color), I make mashed potatoes with sauteed onion (using olive oil and no dairy or dairy substitute).  Now according to many authorities quinoa is acceptable during Passover!! Hooray as we love it.

If you are in the area of Palm Beach County, Florida you can hire ChefHelen as your Personal Chef.  ChefHelen can do the shopping for menus we have planned out together and prepare the meals in your home on YOUR equipment

 

Just call, email or text me to set up your free consultation.  Chef Helen Gottesman

561-676-2078 .chefhelen@helenshomecooking.com

Check out my website at http://www.helenshomecooking.com

#matzo #KOSHERCHEF #Pesach #Passover #Recipes

 

 

 

Enjoy Dinners Professionally Prepared in Your Home

21 Mar

Chef Helen prepares weekly meals for you and your family

Meal plans from as little as $25.00 per person!

Experienced in kosher, Gluten-Free, Salt Free and Sugar Free Diets and more.

Call today for your free consultation! 561-676-2078 helen@helenshomecooking.com

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Valentines Day Dinner for 2 Gift Certificates

1 Feb

Are you still trying to get the right gift for your wife, husband, significant other or best friend?  Maybe a gift for someone who just needs a lift? Maybe you want it for yourself?

Relax over a meal made in your home with your pots, pans etc. by a professional Personal Chef.  You can choose from our most popular rib steak, salmon en papillote , chicken Marsala or something else.   We can prepare the meal of your choice including a soup, salad, side dish and dessert.  Valentine’s Day will go quick so order now.  We c an arrange other days according to your needs.ChefHelen

Gluten Free, Special diets (salt free, low fat etc) and Kosher are my specialties

We do all the shopping, cooking ,serving and clean up.

Call 561-676-2078 or email valentines@helenshomecooking,com

Eat This…. Not That

25 Jan

I just started with a new client last week,  nice guy. I found him through a dietitian I had met at least a year or two ago.  When we met  I suggested meeting and seeing if we could work together at least as a referral source for  each other. I tried following up but she did not seem interested.

A few weeks ago I noticed she was a friend of a friend on Facebook.  I “friended” her.  Fortunately she remembered me “Aren’t you the Personal Chef that does Kosher?” She asked.  yes, that’s me.  She told me that she specializes in a specific diet plan and has clients with specific dietary plans.  I told her as long as I know what the client can eat (and can not eat) , how much, and want they don’t like or want and any other specifics to their diet I can make delicious food for them.

Of course, it worked.  Ten meals with sides as well as freshly made brown rice rice, quinoa and hummus and a special salad dressing and happy as a clam.  I asked yesterday and the only problem was that I gave him more hummus than he needed….

Good news.  the dietitian told me that if things worked with the first client more to follow.    Happy dance!

 

Why I Love to Cook for my Clients

31 Dec

In a world where most jobs have us as “cogs in a wheel” working for low wages, without sight of a final goal for the company or ourselves, as a Personal Chef I do everything soup to nets for each client. I find out what
Instead, as a Personal Chef I speak to people about what food means to them that would determine the choices of foods we will prepare for them. Is it simply for nourishment? Must it be a work of art for them to enjoy it? Are there specific dietary needs such as diabetic diet or salt free diet for clients that have been through heat failure or similar issues. Vegetarian or vegan is easy for me since I keep kosher I am very conscious of any indication meat, dairy and shellfish ingredients that would make a dish non-kosher or trayf.
Within the limitations of these health related issues, I find the dishes they most enjoy (or won’t go near). I am able to prepare some of my client’s favorites (and mine) with minor adjustments.
Two weeks ago I prepared one of my signature salmon dishes that normally is marinated in lime, ginger, garlic.oil and soy sauce for a salt free client. I removed the soy sauce for the recipe (I may try the liquid aminos in the future). It was delicious. The husband and wife said they never had such delicious food. I will be back in their kitchen this week to refill their fridge with the foods they most enjoy.
My most requested dishes include roast chicken, beef stew, chicken picata, baked marinated salmon. Roast vegetables, brownies, chicken matzoh ball soup, lentil soup. peanut butter cookies .and meat loaf.
People want healthy well prepared home-style dishes. They can’t believe how good this food tastes. When they tell me this, it is SOOO satisfying. Of course, making money doing what you love is pretty cool too!!
I can use the knowledge I acquired in college studying nutrition as well as the latest trending diet programs to tweak recipes and food choices to an individuals needs.

Call me, tell me what you need, or want. Chef Helen can put together weekly meals, dinners for 2, dinner parties, and of course baking. Always open to new ideas.

Call me at 561-676-2078 or email chefhelen@helenshomecooking.com so I can talk about helping you.

 

Time Magazine’s list of Broken New Years Resolutions Same as 2015?

30 Dec

Man plans, G-d laughs.

We make resolutions whether out loud, written or to ourselves.  According to Time Magazine, here is the list of most broken New Years resolutions.  How can we do better this year?

Do you need someone to guide you with exercise, relaxation, fiscal responsibility, educating yourself, or my favorite:  EATING BETTER.

I can help you with eating better and refer to some of the best local (South Florida) people to help you with the rest!

Do you need help planning menus?Are you looking for someone to prepare meals in your home that will address any health issues and will please the palate of everyone in your household?

Call Chef Helen at 561-676-2078 or email to schedule your free in-home pr phone consultation.

helen@helenshomecooking.com or check out my website at

http://www.helenshomecooking.com

Comfort Foods

15 Dec

As a Personal Chef I talk to people about food. Most importantly I speak with my current and future clients about how food makes them feel.  Food is emotionally charged. Some people had bad experiences, being forced to eat poorly prepared vegetables growing up that made them forever avoid healthy choices and add to their poor nutrition and poor health.

My goal is to turn that around for people.  I talk to the potential client , preferably in their home.  I find out what they eat and WHY.  I am no therapist but giving people roast cauliflower or roast beets that are good enough to snack on has been the beginning of changing people’s lives.

I learn about their cultural food choices.  while with my background as an Ashkenazic Jew, brisket and Pflaumen kuchen top my list as do my mother’s spritz cookies (recipes another time) for an Italian it my be meatballs and spaghetti or Lasagna.  I find your comfort foods, your dietary needs (are you allergic to a specific food? are you kosher (my specialty!!) supposed to lower your fat or salt  or do you just HATE peanut butter like I do?) .

I figure out the menu with your help.  I shop for all ingredients on the way to your home and cook everything there.

Since my focus is kosher clients, by using the clients equipment I don’t have questions about anything getting mixed up.

561-676-2078 helen@helenshomecooking.com

Chef Helen Gottesman

 

 

 

Potato Latkes Hannukah is Coming Book Your Date Now Before It’s Taken Hannukah’s Coming Soon. Book Y our Date Nowour Dinner Plans Now Before We Are Full!

6 Dec
http://forms.aweber.com/form/16/373053016.htm  Click here if you want to get on our Classic-Latkes-Applesauce-2mailing list for cooking and recipe tips

 

Chanukah or is it Hannukah?  The holiday name is translated from the Hebrew which means dedication. Many schoolchildren know the story of the small unadulterated oil found in THE temple in Jerusalem after it was mostly destroyed by the Syrian Greeks.  The oil lasted for 8 days rather than a single expected day, long enough for a rider to get a replacement from another city. The oil is central to the dishes we eat for Chanukah , everything deep fried,  (OK, so we skip healthy for one night) .

Many Jewish Holidays seem to be we were few , we beat the big army: Now, we can live as Jews!  Let’s eat.

Since the story of the Hasmoneans beating the Greek army involves the miracle of the small vial of oil that had hat been defiled by the Greeks lasting 8 days.(Long enough for a rider to get another replacement supply for the Temple in Jerusalem). We now celebrate with foods fried in oil.  Typical foods involve latkes (potato pancakes) (recipe to follow) and sufganiyot an Israeli jelly doughnut that puts  Dunkin Donuts and Krispy Kreme to shame (By the way , I love Dunkin Donuts).  By the way, this recipe is kosher, Gluten-Free, vegan and delicious! Perfect for celiac sufferers who avoid this recipe because it is usually made with flour.

Remember, you don’t have to be Jewish to like or make Potato Latkes.

Preparing the latkes (and Potato kugel)#latke #kugel this way keeps you from having a  grey potato dish which I always found unappetizing. #sufganiyot #oilChanukah #oilHanukah

Potato Latkes for Chanukah or anytime

Enough for 3 to 4 people

2 Large White Potatoes, peeled

1 peeled onion

salt

1 egg

Mild flavored Vegetable oil such as safflower or corn

Grate the short side of  the Potatoes against the larger spaced sides of a box grater into a bowl of ice water. Allow to sit for at least 10 minutes which gives the potato starch time to set in the water.  Squeeze the water out by handfuls of potato into a second bowl until most potato is gone from first bowl. Grate onion into drained potatoes and add salt and pepper. Pour off the water slowly from first bowl, leaving some more grated potato and the natural potato starch. When you have all the water poured off, add it to the second bowl and mix well.

Fill frying pan with 1 1/2 inches of oil an d heat.  add potato mixture by the soup spoon into the hot oil.  Give the latkes about 2 minutes to turn golden brown and flip them , til brown on the second side.  then, place on paper towl line plain to drain off excess oil. Keep going with all potato mixture.

For me, there is nothing better than latkes topped with apple sauce.  Pthers recommend sour cream with chives.

Variation  If latkes are too boring, grate in either a little carrot, zucchini or some fresh chopped parsley although I am a purist myself

No time to fuss, call on your chef in Florida , Helen thttp://forms.aweber.com/form/16/373053016.htmo make this and other holiday favorites for you in your kitchen

 Please join my email list for more information, recipes and cooking tips and  contests.

http://forms.aweber.com/form/16/373053016.htm

helen@helenshomecooking.com

561-676-2078 http://www.helenshomecooking.com

When can we schedule your free consultation, either over the phone or in your home?

String Bean Casserole From Scratch

15 Nov

I deal with so many different food allergies, sensitivities and keeping kosher, that I have to re-do all of the holiday dishes..In my house for the holidays. String Bean Casserole has to be dairy free as it is served with meat in a kosher home, gluten free for my husband, and mushroom free for my mother in law while she was alive.

So here goes…
STRING BEAN CASSEROLE

2 pound string beans raw  (frozen works too)

1 small onion diced

1 large onion cut into slices

1/2 pound sliced mushrooms
1 rib celery diced

1/2 cup soy,rice or almond milk (unsweetened and unflavored)
2 Tbsp. gluten free flour
dash of nutmeg
1/2 cup vegetable stock or chicken stock

1 Tbsp olive oil (or other vegetable oil or dairy free margarine)

Prepare fresh string beans by cutting off the tips and slicing them into two to three inch pieces.  Place into pan with boiling water and cook for about 4 minutes and drain,  They will cook longer in the casserole and you are trying to avoid the overcooked taste. Drain and put into casserole.   Preheat oven to 350.

Add oil to fry pan and heat. add diced onion and celery and as they soften add in the gluten free flour and stir for about one minute, then add the alternative milk and cook for a few minutes while stirring until it starts to thicken and add the dash of nutmeg (best with all cream sauces, dairy or not).  Then slowly add the stock to the roux whole stirring. Wheen it is the thickness of a cram sauce, add it to the string beans in the casserole

Take the sliced onions and spray them with oil and put them in the oven for about 10 minutes until then brown.  Place on top of the casserole and bake in oven for about 20 minutes until browned and bubbly.

NB. French’s onion rings are kosher and pareve. they can be used in [lace of the onion ring section of the recipe!

Enjoy

Disclaimer.  I am a cook that does most recipes by “eye” and does not usually measure ingredients.  If you have suggestions. Please let me know

#stringbeancasserole #GlutenFree #DairyFreestringbeancasserole #Stringbeancasserolenomushrooms

Rosh HaShanah Dishes for the Soul

6 Sep

Rosh Hashana inspires dishes for the soul

Comments 0

Personal chef Helen Gottesman of Helen’s Home Cooking prepares a kosher holiday meal. (Bruce R. Bennett/The Palm Beach Post)

Before Helen Gottesman looks into the depths of the new year, she glances back to remember the sweetest, most flavorful dishes of her childhood.

Rosh Hashana inspires dishes for the soul photo

The most vivid culinary memory of Rosh Hashanas past: Pflaumenkuchen, her Czech-German grandmother’s special plum tart.

“I remember the smell of the plums. My mother made a couple of dishes wonderfully, and one of them was my grandmother’s plum tart. She would use Italian prune plums. They came into season shortly before Rosh Hashana – and it was a short season,” recalls Gottesman, a New York native who works as a personal chef in Boynton Beach.

This is the great motif of Gottesman’s home cooking – comfort foods that pay homage to family memories. And as the Jewish New Year begins at sunset tonight, ushering in 10 days of reflection and repentance, she will greet it with prayer, introspection and kosher dishes reminiscent of her younger years in the Kew Gardens Hills neighborhood of Queens.

Rosh Hashana inspires dishes for the soul photo

“We would always have the matzo ball soup and, typically, challah,” says Gottesman, 55, who now bakes eight loaves of traditional challah bread at a time.

Helen Gottesman prepares her plum tart (or pflaumen kuchen). (Bruce R. Bennett/The Palm Beach Post)

And because Rosh Hashana exalts the sweetest of foods – as in honey-dipped apples to beckon happiness – there was always a piece of that ­fragrant, open-face plum tart, a culinary prayer for a sweet life.

Today, in accordance with her Orthodox Jewish faith, Gottesman keeps a kosher kitchen. But “kitchen” is a movable notion for a woman who turned a love of cooking Shabbat dinner for friends – and a knowledge of nutrition and kosher standards – into a small enterprise she calls Helen’s Home Cooking ( helenshomecooking.com).

Usually, she cooks in other people’s kitchens.

“Because I focus on kosher cooking and I keep kosher myself, I’m aware that people are particular about anything that comes into their house,” says Gottesman, who shares her home with husband. Robert, an educator, and 16-year-old son, Adir.

So when she cooked an early Rosh Hashana dinner at a friend’s home on a recent weeknight, Gottesman worked with fresh ingredients her friend had shopped for and brought only the items her friend was missing. While other mobile chefs may carry their own knives and trusty spice kits, she used her friend’s cooking vessels and kitchen utensils.

On the menu that day: one soul-warming comfort dish after another. She roasted a chicken with sweet potatoes, white potatoes and carrots, a sweet noodle kugel with sugar and apples, a batch of almond-flecked green beans, a steaming pot of matzo ball soup and her grandmother’s plum tart.

It’s the kind of cooking that stirs easy conversation with friends and clients.

“If I’m in their kitchen, I hear their food stories, what they like and what they don’t, what their idea of comfort food is. For some, it’s lasagna. You never know. It all depends where and how they grew up,” says Gottesman.

She says a lot of her clients are seniors who don’t cook for themselves anymore. “And they don’t like the takeout places. Typically, what they want is the comfort foods they grew up with,” says the chef.

She dreams of opening a healthy kosher café one day, “a place of coffee, homemade breads and vegetarian items.” But for now she cooks wherever a kitchen welcomes her.

“I love cooking,” says Gottesman. “When I start cooking, I can get a little carried away and my husband tells me, ‘Don’t you realize there are only three of us in this house?'”

PFLAUMENKUCHEN (PLUM TART) WITH MUERBETEIG DOUGH CRUST

TO MAKE THE CRUST:

1 cup margarine

3 cups flour

2 egg yolks

1 lemon

1/4 cup sugar

Cream margarine and sugar, add flour then egg yolks along with grated rind of lemon along with the juice. Chill dough for at least half an hour and then pat into large pie tin with fingers.

TO MAKE THE PLUM TART:

Muerbeteig dough

6-9 Italian prune plums

1 teaspoon sugar

Cut plums into eighths and place them skin side down in the pie pan starting with the outside going halfway up the side. When all of the space is covered, sprinkle with sugar and bake for about 30 minutes at 350º. Tart is done when crust is lightly browned. Allow to cool completely before serving.

ROAST CHICKEN WITH VEGETABLES

Serve with vegetables on the side.

1 chicken cut into eighths or serving size pieces

1 large sweet potato or 2 medium, peeled and cut into chunks

2 white potatoes, peeled and cut into chunks

1 large onion sliced or cut into chunks

1 zucchini, sliced

Garlic, a few cloves

1/2 red pepper, thinly sliced or diced

Salt and pepper, to taste

Paprika, to taste

In a roasting pan place bed of vegetables and mix them up and sprinkle with salt and pepper. Then, top with chicken pieces skin side up. Sprinkle with salt and pepper and paprika.

Place in preheated 350º oven. After 30 minutes, turn chicken pieces over and sprinkle salt and pepper and paprika on the chicken if you have not already done so. When this is done (it will be browned) turn chicken pieces back to skin side up and cook for another 30 minutes. (Cooking time is about 1 hour, 15 minutes to 11/2 hours.)

STRING BEANS ALMONDINE

1 to 11/2 pounds string beans

1 tablespoon margarine

1/4 cup almonds, slivered or sliced

1/4 red pepper, slivered

Salt and pepper, to taste

Cut tips off string beans. Either leave beans whole or slice into 1 to 2 inch pieces. Place into boiling salted water until they are tender, but still bright green in color.

Drain the string beans. In the same pot, melt margarine and lightly sauté almonds. Add red pepper and cook to soften slightly. Then add the string beans to heat through.

Sprinkle with salt and pepper and a squeeze of lemon, and serve.

Recipes by Helen Gottesman,   http://www.helenshomecooking.com

 

 

 

 

 

 

 

3 tips to make cooking easier and healthier by ChefHelen

2 May

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Too many people are eating frozen food and take out food on a daily basis these days.

I am told that my being willing and able to prepare dinners from scratch is unusual. I like being able to decide how well done a dish is or how much seasoning goes in

First. Keep it simple. If you are a novice cook or very busy. Think of what flavors you. like…sharp like Parmesan.. sweet like. honey? find quick cooking proteins like a steak or chicken cutlets or salmon fillets. Find what spice rubs you can use or herbs go easily with each dish.

Skip the one color plate. To make food appealing avoid a white plate with white foods , a brown plate with brown foods etc, Vary the colors and textures of what you are eating and serving. If everything must be one color try a tiny bit of parsley (ideally fresh, dried will still add color) or diced red pepper) (the mini peppers at the fruit markets are ideal for this.)

Thirdly, ask at the fruit market if they can recommend something new, We all get into a comfort zone and find ourselves with the same dishes over and over. I found dragonmfruit a few months ago that way and haven’t looked back.

Fourth, *you thought I would stop at three? Hah! As a Personal Chef I always give a little more that I agreed to. There is always room for a little extra stir fry, a pasta made with bits and pieces left in your fridge or a simple dessert.

Check out my website at http://www.helenshomecooking.com for menu items and call me at 561-676-2078 to found out about my in your home cooking lessons and dinners professionally prepared by me in your home.
Emails with comments are also appreciated at chefhelen@helenshomecooking.com

How kosher should we be?

7 Apr

How kosher should we be?.

How kosher should we be?

23 Aug

I recently spoke to an old friend who told me her grown son had become completely kosher .As neither of us grew up in a completely observant environment I was impressed by the change in her son.

Then I met him again and we started talking.  I was curious to find out exactly what he considered totally kosher.  According to him eating Glatt kosher meat is all you have to do.  I told him that is just part of it.  when I started keeping kosher over 25 years ago, I started with no obvious combinations of meat and dairy, no shellfish (hard for me to give that up!!) and no pork.  I ate in generic restaurants and the cafeteria at the company I worked for in NY and was very proud of myself for doing that.  Then as a cook/chef I realize they just cooked a cheeseburger on that grill, or a slice of bacon in that pan, ,, what was I thinking??  I started reading books about kashrut. I learned a lot.  Without completely different pots, pans, stoves, knives, cutting boards, and sinks it is virtually impossible to keep kosher in your own home.

 

Some people also think that a slice of plain cheese pizza in a generic pizza joint is OK.  Oh contraire!  Just because a kosher person chooses to keep meat and dairy separate.  most pizza joints have no problems putting meat drippings or actual meat in the tomato sauce to flavor it.  There goes the separation of meat and dairy!! 

 

Then there is the bread and cake.  A generic restaurant is likeliest to lard (pig fat) to get the flakiest pie crust.  They have no reason not to.  Many places will use lard to grease their bread pans as it can be cheaper than vegetable oil and since it is not actually IN the bread there is no need to list in on the ingredients.  Think of that for vegetarians as well!

 

Unless you have a mashgiach on premises in a commercial setting you can’t be sure what you are dealing with.  If you have a trademarked kosher symbol like the “OU” or “OK” or a local organization like the ORB here in South Florida you can’t be sure what you’re getting is kosher.

 

Just my two cents. Tell me what you think.

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Morrocan chickpea stew

5 Aug

Morrocan chickpea stew

Sautée onion , garlic, carrots, celery. Add cumin, cinnamon, and pepper . Add 8 ounces soaked garbanzo beans and sweet potato along with 4 cups broth or water . Bring to boil, cover and simmer for one hour. Add 2/4 cup of tomato sauce and salt. serve with brown rice

I wanted to be more specific with this recipe which I made again. I had gotten part of the recipe on the package of dried beans and adapted some of the additions based on what I had in my pantry.

Soak half a pound of dried garbanzo beans/chick peas for an hour or more and drain. In a Dutch oven add a Tbsp. of olive oil or other vegetable oil to a pan, Add 1 large onion (sliced or diced), 2 to 4 cloves garlic, a few sliced carrots and celery ribs and saute on medium . As it cooks add 2 tsp. cumin, 1tsp cinnamon, black pepper, and add 4 cups of broth or water (By the way, don’t add the salt until the beans are soft). Cook for about one hour until the beans are soft . Add salt to taste. Add one peeled and diced sweet potato. when the potatoes are cooked through enjoy!
Vegan unless you used chicken broth.
Let me know when you try it.
Helen

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Mini Spicy zucchini Cheese quiches

31 Jul

Mini Spicy zucchini Cheese quiches

One of my standard dairy appetizers for parties is these mini cheese quiches. I use about 3 to 4 dozen of the mini muffin cups (in the freezer section from Wal-mart or another store. I dice up about 6 ounces of Cabot Pepper Jack cheese (Cheddar ma ybe used if you don’t like spice) and put it in the muffin cups. Saute 1 finely diced or grated zucchini in 1 T.oil until slightly browned. Divide evenly between muffin cups, Mix 1/4 cup milk and 2 egg yolks and a dash of nutmeg and pour over the vegetables and cheese filling to near the to. Bake about 20 minutes at 350 degrees until browned on top Serve while hot

Let me know how you like it.

Share-a-Chef

8 May

 

This week I was scheduled to cook for the second time for a senior couple in Del Ray

Beach Florida.  An hour before I was scheduled to start shopping, I got a call from Mrs. L. Her next  door neighbor, also a senior wanted the same dishes, only packed singly. I told them I could give them a discount since I was making the same dishes for each.

I made them three main dishes, four portions for each family. I charged them only $259 including groceries for each, lower than my usual price of $275.00. the requested dishes included: Beef Stew, Apricot chicken, Salmon with ginger and Lime ( the recipe is in my blog). Also the side dishes broccoli kugel, noodle kugel, and roast cauliflower and Split Pea Soup.
when can we cook for you?
I would love your feedback. Helen@helenshomecooking.com or call me at 561-676-2078 .
Thanks,
Helen

Chef Helen has lowered her prices

13 Apr

Helen’s Home Cooking has lowered its’ prices as inclusive of groceries.  check this out!

 

http://www.helenshomecooking.com/Weekly_Cook_Dates.html

Gluten Free “blondies” for Pesach

12 Jan

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Since my husband has Celiac and can’t eat wheat, I was making brownies with potato starch and tried several recipes. Then, hubby decided no more chocolate or cocoa!

 

I looked over other brownie recipes and came up with this  which is enough for a small brownie pan.  It would be doubled or tripled for a 13 by 9 pan.

 

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2 eggs
3/4 cup sugar
1/3cup oil
1/2 cup potato starch
1/2 cup flaked coconut

Beat eggs lightly, add oil, and mis again. then potato starch and coconut and add to greased paN, bAKE IN OVEN AT 350 FOR 20T 25 MIN UNTIL GOLDEN BrOWN . cool.cut and enjoy

Chef Helen Gottesman
561-676-2078 begin_of_the_skype_highlighting FREE 561-676-2078 end_of_the_skype_highlighting
helen@helenshomecooking.com helenshomecooking.com

Pesach Kosher Dinner Menus

8 Jan

I am starting to get calls about catering seders for groups for the Passpver seder. This year (2013/ 5773) Passover begins on March 26th. I am able to prepare food in my client’s home or kosher commercial kitchen. The most requested dinner items have traditionally been turkey or brisket. This year I have have been hearing from people looking at options at a lower cost (also healthier) such as shicken or capon..
I would of course prepare the traditional Seder plates, sides such as tsimmes and potato kugel,appetizer such as as gefilte fish and desserts as well as traditional matzoh ball soup. I have not figured out pricing exactly but we are probably talking about $36/per person with 10 or more people.

Gluten Free dinner rolls

28 Dec

Today I used Glutino’s mix for bread to make their recipe tor Dinner rolls(Challah will be a bigger challenge)..It looks so strange and the texture is so different, I have no idea how this will turn out.   In the oven now…Will follow up with pictures

Celiac Disease…. A Hidden Epidemic

26 Dec

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Celiac Disease A Hidden Epidemic
by chefhelen
In the Book “Celiac disease, A Hidden Epidemic” Dr Peter H. R. Green lists (page 199) grains than ca be eaten safely and has another list of foods that are not safe to eat.

First, the good News: Grains that are Safe

Rice, Corn, Millet, Teff, Sorghum, Wild Rice, Buckwheat, Quinoa and Amaranth

Focus as a newly diagnosed person on what you can eat so you don’t feel deprived!

You can also eat all meat, fish, cheese (practically) fruit, vegs, milk….as long as they are not prepared with the Grains to avoid….

So, which are The Grains to Avoid

Wheat!!, Rye, Barley,bulghur, couscous, spelt, kamut, semolina, triticale and einhorn….

Recipes will follow in a future post.

Check out my website for more information…www.helenshomecooking.com

or call 561-676-2078 begin_of_the_skype_highlighting FREE 561-676-2078 end_of_the_skype_highlighting

Chicken Nuggets Gluten Free

25 Dec

I don’t eat fast food or prepared  food for the most part and decided to make Chicken Nuggets.  I could not use matzoh meal bread crumbs since hubby is Celiac ,and must be Gluten Free.

3 chicken cutlets , about  1 pound

2 eggs

1/4 cup ground corn meal

2 Tbsp Potato starch

Salt and Pepper to taste

oil spray or olive oil

Cut Chicken cutlets into bite sized squares,  Dust them with the potato starch/cornmeal mixture, then egg then again in potato starch/cornmeal mix (or skip the first mixture and do egg first).then placeon parchment paper lined baking pan. drizzle with olive oil or spray with oil (like Pam and bake at 375 degrees until browned,turning over as each side is browned…about 30 minutes

Celiac…Gluten Free Again..

23 Dec

OLYMPUS DIGITAL CAMERAMy husband Robert,was re-diagnosed with celiac.  He is not tolerant of gluten..The main ingredient in his favorite foods like pasta  and cookies and cakes is wheat flour which is the biggest no-no in the Celiac diet.  I will use my skills to adapt recipes and post them as I go.

Mega Chunky Vegetable Soup

17 Dec

I have always liked vegetable soup and did not want the “Campbell’s” style.So. I made my own recipe.  It is based on butternut squash , carrots and sweet potatoes

1 medium Butternut squash

1 Tbsp olive oil or other veg oil

Curry Powder or Garam Masala

3 to 5 carrots, peeled and chopped into chunks

2 onions, large dice

2 to 3 cloves garlic

1 tsp grated fresh ginger

2  to 3 sweet potatoes, cut into chunks

1 green or yellow squash sliced optional

few  mushrooms sliced optional

Peel butternut squash, cut off ends. scoop out seeds and cut into large chunks.

Heat oil in a Dutch oven or stockpot. add onions, garlic, ginger and spices, Saute onions until onions take on color of curry powder.  Add Potatoes, and other vegetables and stir long enough for veggies to brown a little and start the carmelization.  Add 6 cups or more of water, a cup of water at a time until water is absorbed.   salt, and other spices and simmer for another 30 minutes until potatoes break down.

If you like your soup smooth, use an immersion blender for a few seconds and make soup as smooth as you like and reheat through.

 

Local black friday deals

21 Nov

On Black Friday shop locally!  If you live in South Florida order meals for your self or someone special with a gift certificate.. Any amount and you can pay with Paypal!

http://www.helenshomecooking.com

561-676-2078

Thanksgiving Dinner Prep

21 Nov

Today,I prepped most of the food to bring to dinner tomorrow. So far,Roast turkey, already carved.  Stuffing, two types of cranberry sauce, twice baked sweet potatoes,roast  vegetables , gluten etables-free brownies, soon apple crisp, soon curried carrots, steamed green beans ( finishing with margarine, garlic and pecans at her kitchen).  potato kugel,

Still have to finish the gravy and biscuits…..

 

OOh there’s also chocolate pecan pie. yum

Chef Helen

561-676-2078

www.helenshomecooking.com

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