Tag Archives: Special Diets

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

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welcome to Holland

7 Aug

welcome to Holland.

This tells a very accurate picture a parenting a special-needs child. /thank you.
Helen (Adir’s mom)

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

Passover Prep. One day at a time

18 Mar

From 2 years ago. this bears repeating.
I am putting together recipes for a client (seder for 14), and my own family (two seder for 3 to 7 people.0

Since my client wants brisket, poached salmon for 5 , gefilte fish, brownies (no nuts!) and many of the usual side dishes, i am checking for the best possible recipes. I also have to plan on containers for each of us, foil pans, heavy duty foil(LOTS OF IT) for the counters as well as wrapping food for the client, parchment paper, special dish soap, a new salt, pepper, sugar, paprika, cinnamon etc.
So many of these staples need to be kosher for passover, extremely detailed laws concerning this….

Got recipes and most of shopping list together, but it is too early to shop. Need to be rid of all chametz. Such a challenge.
More on chametz tomorrow

Link

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

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.

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