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
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
Really easy for beginner cook!
This is my go-to dish for Friday night. Cheap, easy and it can simmer an extra hour if dinner is delayed.
Mom’s Chicken Fricasee
1 chicken cut into eighths
1 lb. ground beef or turkey 1 onion, diced
1 jar tomato sauce oil spray.
Saute onion in oil and brown chicken pieces on both sides. Add in the tomato sauce. when sauce is simmering, (medium flame) add walnut-sized meatballs to sauce and cover. Cook for 20 to 30 minutes. Add a small … Read More
via Chefhelen’s Blog
This image shows a few dried mushrooms. (Photo credit: Wikipedia)
A new client asked for this soup and after taste testing it. I had to make it for us at home. it is my new favorite! the original recipe, which I adapted, is from Classic Kosher Cooking by Sara Finkel.
1 large onion
1 bay leaf crumbled
3 Tablespoons margarine
1/2 pound mushrooms sliced
2 Tablespoons flour
8 cups water
2/3 cup pearl barley * I used 1 cup
1 stalk celery diced
1 carrot diced ** I sed 3 for addl flavor and color
2 tsp salt or to taste
1/4 tsp pepper
**3 to 4 addl dried and reconstituted mushrooms (my addition)
Saute onion and bay leaf in margarine until tender
Add mushrooms and saute until mushrooms are golden, Push vegetables aside and stir in flour until smooth, Gradually stir in water, Add remaining ingredients Bring to boil and simmer for 1 1/2 to 2 hours. Serves 8
Bagel (Photo credit: Wikipedia)
I made bagels for the first time today and wondered why they lost their shape during the boiling step. (I had pinced together ther ends of a rope od dough as shown in the recipe). Another blog told me to make a sphere of dough and push a hole through then widen it I wish I had known this before. they are delicious though!
After a networking meeting this morning, someone told me that I have not been including my pricing for my Personal Chef Services in my description of what I do.
First of all, pricing is dependent on the amount of time and challenge involved. The most requested way I have done my cheffing is called a “five by four” . This includes five main dishes, four portions each with appropriate side dishes. I can price these as inclusive of groceries for $395.00 (additional if you need some exotic ingredients or specialty items). As part of my service, I do all of the shopping for the ingredients, after we choose the menu together.
I have also been running an introductory special for new clients to get them to appreciate my service. for just $219.00 I can prepare three main dishes with sides, four portions each inclusive of groceries.
This special will continue until June 29,2012
Also, I do food demos, cooking lessons in your home (for 1 to 8 or so people) at $40 to $50 an hour (depending on the dishes involved) plus groceries with a 3 hour minimum.
I have partnered with a wonderful local Massage therapist, Fabien de Guffroy on a Dinner and Massage for two. Fabien will give each of you a massage while I prepare your exquisite, delicious dinner and have your wine bottle ready. Everything will be served by your own Personal chef . You will be relaxed, with a clean kitchen and dessert when I leave.
For more information, call 561-676-2078 , email helen@helenshomecooking.com or take a look at my website, www.helenshomecooking.com .
The 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
Image via Wikipedia
For those of you that are on a gluten-free diet, get all you can of the potato starch and cake meal for Passover/Pesach on sale. It is naturally gluten free! Just look up the recipes on my website or on the net.
Sponge Cake
Potato kugel
zucchini kugel
Pesach cookies made with potato statch, ground nuts or cake meal (from the cakes made with potato starch).
Yum.
Salmon with Ginger, Soy Sauce and Lime
4 Salmon Steaks or Fillets
2 Tbsp. Olive Oil
2 Tbsp. Lime Juice (freshly squeezed)
2 Tbsp. Freshly grated Ginger
2 Tbsp. Light Soy Sauce (Gluten Free preferred)
Add all ingredients (except salmon) into a glass dish and lay salmon in marinade, (turning at least once) for about 2 hours in refrigerator. Bake in preheated oven for about 10 to 12 minutes at 375 degrees (or until fish flakes with fork). Delicious served over greens such as braised kale.
Boynton beach, FloridaFeedback is appreciated!
Helen Gottesman is a Personal Chef in Boynton Beach Florida
Helen uses natural ingredients, basing her recipes on fresh meats, fish, dairy and lot and lots of vegetables. The dishes use fresh herbs and less salt and no fillers . MSG is not in her repetoire nor is dried soup stock. Instead she starts off her cook dates by making fresh chicken or beef stock if it is needed in her dishes.
Noiw doesn’t that sound delicious!!
