Archive | recipe testing RSS feed for this section

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

Easy chicken nuggets

1 Jan

I am always thinking of ways to make easy dishes for my family that pack a lot of flavor.I have another.

Mustard Chicken Nuggets

2 Chicken cutlets

1 egg beaten with 2 Tbsp water

1 Tbsp. coarse grain mustard ( I used Dijon.)

2 tbsp corn meal, corn flake crumbs or bread crumbs or oats or Ground nuts (Pecans or almonds)

Cut chick cutlets into bite-sized pieces or buy chicken tenders already cubed.  Coat the chicken pieces in egg wash, then in mustard and then into “breading”. Place on oiled baking sheet.  Bake at 350 for about 10 to 12  minutes, turning once during cooking, until browned.  Yum !

#glutenfree  #gluten-free  #chickennuggets  #chefhelen  #kosherchef

#nuttedchickencutlets

 

 

 

 

 

 

 

 

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

 

 

 

 

 

Deliciousness for Sale at the Mind Body Expo May 15th, 2016 Boca Raton

15 Apr

Please join me on Sunday May 15th at YMCA in Boca Raton, Florida.(rescheduled from March) I will be an exhibitor telling people about Helen’s Home Cooking and  Catering.

I will be bringing along several of my most popular gluten free desserts.   Peanut Butter Cookies, Lemon Pecan Crisps and Brownies (maybe marshmallow fluff marble) The desserts will be available for sale.  Everything is home made!

Let me know that you came because of the blog. There is a cookie in it for you.

OLYMPUS DIGITAL CAMERA

2 kokosh made by Chef Helen (sorry not gluten free)

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

%d bloggers like this: