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Delicous Spoonfuls is coming!

29 Nov

Have you heard about Delicious Spoonfuls?  My husband Robert Gottesman and I are pooling our knowledge and experience to start an ice cream bar and cafe that will be employing about 75/80% of its staff by the people that have Special Needs. We have the most experience with Down Syndrome (Do you know our son Adir Gottesman?) and ASD/Autism.

We have been doing research, planning our menu and budget and designing our dream kitchen for the cafe.  We need your help!

We are looking for fundraisers, event planners and anyone interested in being a part of Delicious Spoonfuls!Take a look at our basic website along with our GoFundMe page.  We are looking for a location in North Broward County, florida, near our current home in Boca Raton, Florida

While  we get our no-profit status set up and our new logo designed, help is still needed

Check out these sites and share the heck out of them to help get the word out!

http://www.deliciousspoonfuls.com 

https://www.gofundme.com/we-employ-people-with-special-needs 

 

Chef Helen’s Summer Special Personal Chef Services

25 Jul

Personal Chef for Hire in Palm Beach County. Summer Special Save

click here    http://www.helenshomecooking.securechkout,com

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

 

 

 

 

 

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

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Chef Helen has an email list join now

12 Jan

Chef Helen has an email list

Join my email list

Cooking tips, recipes and more

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

Gluten Free Brownies ..One-Dish

8 Jan

I found this recipe when preparing for Passover/Pesach years ago..  So easy and requested all year.  the potato starch is best to buy right after Passover when it goes on sale!  Requested weekly by my husband who is Gluten-Free

Passover Brownies

3 eggs

sugar

oil

potato starch

cocoa

chopped nuts such as walnuts optional

chcoolate chips optional

raspberry jam optional

 

even better with coconut!!

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 Brownies for Passover

30 Dec

Gluten Free Brownies

4 whole eggs

1 1/2 cups sugar

1 cup oil

1/2 cup cocoa

3/4 cup potato starch

1/2 cup chopped nuts and/or chocolate chips

Mix eggs just until yolks and whites are mixed then add the rest of the ingredients, mix until smooth. Bake in a 9 by 13 inch pan for 45 minutes at 350. (try two 8 by 8 pans).  Kick it up with raspberry jam folded in just before baking)

Call to order your baked goods for Passover or all year long!  Call for your free consultation!

helen@helenshomecooking.com  561-676-2078

You can also order these to go from chef Helen as well as potato kugel and other side dishes Call in advance to make sure there is enough!

Celiac Disease…. A Hidden Epidemic

26 Dec

OLYMPUS DIGITAL CAMERA
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.

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

Pricing Structure

29 Oct

 

 

 

I just posted clarification of my pricing structure for my Personal Cheffing.  I have  made these inclusive prices, to make budgeting easier.

This appears on my website www.helenshomecooking.com .  Call me if you have questions, 561-676-2078

Regular Cook Date Pricing

  • Starter for Initial Cook date,

    3 dishes, 4 portions, $225.00 groceries included

    3 main Dishes, 4 portions each $295.00 5 main dishes, 2 portions each $325.00 5 main dishes 4 portions each $375.00 5 main dishes, 6 portions each $449.00

    groceries are included, (unless you need unusual ingredients, (such as organic kosher bison)   Special dietary Needs may involve an additional charge of $40/50.00 to allow for additional menu planning and shopping

Kosher Personal Chef in Non-Kosher World

4 Sep

Many of my current and prospective clients are non-Observant Jews in South Florida .  Since I am Observant, I spoke with my rabbi to see how I could cook for my clients in their home who do not keep kosher and still make a living doing this while following Jewish Law (Halacha) which prohibits giving non-kosher food to another Jew.

According to my Rabbi, I need to only offer Kosher meat to my clients, not give them any meat/dairy combinations, and no shellfish.

To accomplish this, I use the equipment the client has in their home (stoves, knoves, potas, pans) and offer an inclusive price for my services so I can offer only kosher food to my clients.  I will make a few dollars less and they get a better product.!!

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Kosher Personal Chef in a Non-Kosher world

4 Sep

Kosher Personal Chef in a Non-Kosher world

Chef Helen Gottesman cooks in South Florida

Food Product Creation and Development

26 Aug
Dry TVP flakes are an inexpensive protein sour...

Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish. (Photo credit: Wikipedia)

When I was a student at Queens College /CUNY, the most interesting course that I took was in Experimental Food Science.  We had to create a recipe and test variations and create a publishable (as in the Journal of the AMA, or other professional publications) article after taste testing the variations on random subjects.  I did a standard beef meatloaf recipe and tested it with increasing ratios of TVP.(Textured Vegetable Protein).  We then had to get a suffficiently large random sampling taste tested and the result was a 50/50 meat/TVP was palatable, when we used more than half of TVP the result was too grainy and did not taste of meat.

I still use these skills today.  I taste test variations on recipes that clients have whether for their own use or commercial use.  I have the skills that could help any small or start up food manufacturer in their testing phase and assist in marketing.

Who do you know that needs these skills today?  Are you looking for research done to take your product for commercial use and see whether it is viable?  I have the skills to to do this on a small scale and lower budget than the larger concerns that will cost you tems of thousands in cash…You can also start  with me as a part time employee and then upgrade to full focus groups etc with the tens of thousands in funds it will  cost.

Call Chef Helen at 561-676-2078 or email today at chefhelen@helenshomecooking.com

German Potato Salad by Ilse (my mom)

11 Jul

My mother got this recipe from her mother..It was a staple in our home for many years.  By brother-in-law Alan ( jokes?)  that he married into the family just for the Potato Salad (Yes it is that good!)

My mother always made this in larger portions, while we don’t eat nearly as much…The main thing with this recipe is that the potato are still hot when the other ingredients are mixed in.  If it is not eaten warm, forget it.  This is not a recipe that works well for leftovers.

Recipe for 3 to 4 people

3 to 4 Large Baking Potatoes

1 onion, diced

Salt and pepper

White vinegar (cheapest, un-fanciest works best

3 to 4 TBsp. or a dollop of Mayonnaise

1 Tbsp or a splash of Cooking oil (canola or vegetable oil, not olive oil)

Starting with cold water to cover potatoes by an inch or two, bring water to boil and boil for about 15 minutes until fork tender.  Holding potatoes by the aforementioned fork, peel potatoes with paring knife and put in mixing bowl.  Slice thinly and put back into bowl with diced onion, salt and pepper to taste,  mayo and vinegar, mix.  If potatoes are sufficiently hot, it will start to melt in. Add   a “splash” of salad oil, taste for salt and pepper and serve hot.

 

We typically ate this with cold cuts or hot dogs….

Kokosh!

14 Jun

2 kokosh made by Chef Helen

I made kokosh today to bring to our networking group tonight…So delicious!  I will post the recipe (from another blogger) and my photos in a few days!

(Kokosh is sort of like babka)

To get some today. Call Chef Helen in Boynton Beach
561-676-2078

Here is the recipe…..

You might like to try this one, which I’ve been using for years:

KOKOSH CAKE (2 rolls)      1pkg dry yeast      1/2 c warm water or fruit juice      1/2 c margarine, room temperature      1/2 c oil      3 TBSP sugar      3 1/2 c flour      1/2 tsp salt      2 eggs

Sprinkle the yeast onto the liquid & leave for 5 minutes. Cream margarine with sugar, then blend in yeast mixture & remaining ingredients. Chill dough. Divide into 2 parts & roll each half out on a lightly floured surface, guiding it with your hands into a rectangular shape, till it’s 1/8 thick. It’s helpful to lift the dough occasionally as you roll so it doesn’t stick to the surface. Brush dough with oil (walnut or hazelnut oil — leftover from Pesach? — is especially good for this). Sprinkle with a mixture of:      3/4 c Dutch process cocoa powder      3/4 c sugar      1/4 c powdered sugar

(Optional but gives great texture to your filling) Drizzle the filling with a couple of tablespoons of rice syrup or barley malt.

Sprinkle filling with a spoonful or two of water. Roll cakes up loosely. You can glaze at this point but my kids & I prefer unglazed. Bake about 30 minutes at 175 degrees C.

Note,,I adapted some things from the kokosh I had made in the past,. When the dough is rolled out, brush with margarine, then, lemon juice or orange marmalade and matzoh meal.  /then sprinkle the cocoa, and sugar mixture prior to rolling.

I just gave a roll of kokosh toy mother-in law. She said it was the best cake she ever had!

Don’t Make a Tzimmes Out Of It! Making Tzimmes is easy!!

10 Apr

Tzimmes April 2012The Jewish expression of “making a Tzimmes out of something” means making a mountain out of a molehill.  Making this dish is not as big a deal as most people think it is.  In fact I made it twice already during Pesach/Passover.

The best part of a dish like this is that it is adaptable.  a liitle more of this, a little less of that and it will be fine,

2 Medium Sweet Potatoes, peeled and chopped

2 -3 carrots, peeled and chopped

2 apples, peeled and chopped (any type)

handful of dried fruit such as prunes, apricots, apples)

water to cover in saucepan

pich of salt

1 to 2 Tbsp honey

potato starch as needed, less than a Tablespoon

2 tsp cinnamon.

Place potatoes etc in saucepan and simmer for about 45 minutes. As it simmers, add a tsp or two of potato starch to thicken.  Taste for sweetness and add more honey as necessary.  Since the dish is pareve/vegetarian it can be served with any meal.  It is traditionally served with brisket or other holiday meal.  This serves about 4 people.  It can be made for many more, just multiply the amounts of ingredients for many more.

Need more info?  call Chef Helen at 561-676-2078 or email at helen@helenshomecooking.com

Skillet Dinner Recipe

8 Aug

Skillet Dinner

 

1 pound ground meat (beef, turkey, chicken)

1 onion, diced

1 jar tomato sauce

8 ounces shaped pasta (elbows, corkscrews) regular or gluten free

2 tsp oil or oil spray

Brown onion in oil adding ground meat and breaking into small pieces with a fork or spatula as you go.  Add tomato sauce and stir.  Then add pasta (you may need 1/2 jar of water if too thick) and cook for 10 to 15 minutes on medium until pasta is al dente.

For variety add diced mushrooms or peppers along with onion to the pan.

Helen Gottesman

recipes@helenshomecooking.com

561-676-2078

www.helenshomecooking.com

Gluten Free Brownies

11 May

I will be making these for Thanksgiving and adding in a few spoonfuls of raspberry jam to  the mixture.  Cant wait!

Gluten Free Brownies

4 whole eggs

1 1/2 cups sugar

1 cup oil

1/2 cup cocoa

3/4 cup potato starch

1/2 cup chopped nuts and/or chocolate chips

Mix eggs just until yolks and whites aree mixed then add the rest of the ingredients, mix until smooth. Bake in a 9 by 13 inch pan for 45 minutes at 350.

helen@helenshomecooking.com  561-676-2078

You can also order these to go from chef Helen as well as potato kugel and other side dishes Call in advance to make sure there is enough!

Skillet Dinner Recipe

16 Apr

Skillet Dinner Recipe.

1 pound greund beef or chicken or turkey)

1 onion diced

1 TYbsp oil

1 jar tomato sauce

water

1 red  or green pepper diced (optional)

5 to 8 ounces shaped pasta , such as ziti,elbows or farfalle

Pour 1 Tbsp oil into fry pan and heat on medium, add diced onion and diced pepper if you use it, until soft.  Add ground meat and break apart with a fork or wooden spoon as it browns.  When all browned, mix in jar of tomato sauce (I use Newman’s Own Marinara) and mix in,  Wait a minute and add about 6  to 8 ounces  of shaped pasta ,  then add about 1/2 jar of water.  Let cook on low to medium for about 10 minutes until pasta is cooked through… Yum

 

Chef Helen Gottesman 561=676=2078

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String Beans Amondine/ Almondine

24 Feb

This is one of the recipes that I included in my featured article in the Palm Beach Post in August 2010.

String Beans Almandine

1 Tbsp. Margarine

¼ cup Almonds, slivered or sliced

Red pepper ¼ slivered

Salt and pepper

Cut tips off string beans and either
leave whole or slice into 1 to 2 inch pieces.  Place into boiling
salted water for about 8 to 10 minutes and taste for desired
doneness.Drain the string beans.  In the same
pot or another, melt margarine and lightly sauté almonds. Add red
pepper to soften and then the string beans to heat through.

Sprinkle with salt and pepper to taste and a squeeze of lemon and serve.

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