Yesterday's Cook Date.

Yesterday, I left the house to start shopping for my client about 7:45. I made stops at "The Boyz" in Del Ray, Publix and WalMart to get everything and got to the new client just about 10AM in Del Ray Beach.

I made the Stuffing (as for Thanksgiving) first, then went on to the Baked Sweet Potatoes. I made the Chicken Piccata and the Meat loaf at the same time as there were not enough saute pans to do everything at once. The Chicken Marsala was only slightly different from the Piccata, so that was easy. I followed that with the string beans Amondine and the carrots. Of course the Meat Loaf had the sweet (Diet Coke) sauce on the side.

I did not finish cleaning everything until about 5Pm when my hubby picked me up. By then, everything was neatly packaged in Gladware containers or ziploc bags (the salad greens and fresh cut fruit).

Atvantages to kosher food that you did not know

Why keep kosher?

In the book of Deuteronomy/Devarim in the Bible, G-d instructs the Jewish people to keep kosher to keep them selveselves holy. As Jews we are supposed ro follow exactly as G-d decrees. I have been keeping kosher for over 20 years.

I am always looking for "rational" explanations from outside sources that show G-d knew what he was talking about. I find this in the most unusual places.

I was re-reading Kevin Trudeau's book last weeek on "Natural Cures They Don't Want You To Know About". Mr. Trudeau said that he does not eat pork as pigs will eat everything in their path, even their own poop. They have eaten shoes, paper, anthing.Hey you are what you eat, so I don't eat pork.
He also discusses fish with fins and scales as opposed to fish with only fins. He mentioned that when he lived in Boston and there was a "red tide" outbreak in the ocean, fish with both fins and scales (flounder, sole, salmon etc) could be eaten as they are able to filter out the toxins from their systems while other aquatic creatures with out fins & scales are unable to filter out the toxins (catfish, shark, lobster, shrimp). Again, you are what you eat.

Speaking of shrimp, they live the same way cockroaches do, except they are in the ocean. Think of that the next time you order some in a restaurant. Kosher meat is looking pretty good , isn't it?
Helen email if you care to discuss helen@helenshomecooking.net You kosher Personal Chef in Florida

Helen does the Holiday Cooking

When you want haimische tasting meals your Bubby made without slaving in the kitchen!!
And it is kosher to boot!
Let Helen’s Home Cooking do the work for the Holidays.
Helen Gottesman is a Personal Chef focused on the kosher consumer. She now brings you food prepared by her from scratch in a kosher restaurant (Morel’s) and it is under ORB supervision!!

Soup (choose one)
Chicken Matzo Ball
Split Pea (Meatless/Pareve)
Lentil Soup (Meatless/Pareve)

Main Dishes
(Choose up to 5)
Stuffed Cabbage
Unstuffed Cabbage
Apricot Chicken
Chicken Picatta
Mediterranean Beef Stew
Chili with Beans, spicy comfort food
Stewed Chicken with Meatballs

Sides (Choose 2)
Risotto with garlic, onion, fresh vegetables in season
Sweet Noodle Kugel with Fruit
Kasha Varnishkas
Roasted Veggies Roasting root veggies brings out their sweetness with seasonal vegetables and a touch of oil & herbs
Green Beans Gremolata (with lemon zest, garlic and parsley)

$85.00/person with a 2 person minimum includes 5 main courses, 2 side dishes and a soup per person.

Delivery is available.
To place your order, call Helen Gottesman at 561-676-2078 or fax to 561-509-8303. Payment (at least 50% in advance) can be made by check, cash, or PayPal to Helen Gottesman. This plan is available through October.
www.helenshomecooking.net Helen@helenshomecooking.net

Chili is my favorite comfort food

I made chili for a client on Thursday and realized as I tasted it for spicing tat it is my favorite comfort food. I couldn't wait to make this easy dish for myself and my family Friday night. The recipe or a variant thereof was in the South Beach diet cookbook.

1 pound ground beef (probably would work with other ground meat as well)
1/2 cup diced onions, peppers, mushrooms (optional)
1 can red beans or canellini beans drained
1 can diced tomatoes
dash to 1.4tsp of cumin, garam msala and/or cayenne to taste

Brown the ground meat in a fry pan, breaking up with aspoon untilit is all browned. If desired, drain fat with aid of colander. Add in diced onions peppers and mushrooms if using and cook for a minute or two until until onions brown, them add spices. Add in the beans and stir. Add in the tomatoes and cook on low flame for 30 to 45 minutes or longer as mixture thickens. Taste for spices, adding as needed. this is delicious overwhite or brown rice.

Yum.

Helen

Recent trend?

I have rceived several calls for low fat cooking in the past few weeks. Each client has their unique take on this but I am coming up with unique recipes to suit each clients needs.

I will be cooking Poached Chicken on a spinach salad
Poached Salmon on Asparagus
Tandoori dry rub on turkey cutlets with whole wheat pasta spirals
Roast veggies
Steamed fish
Mizutaki

This is going to be yummy. Now if could just get my hubby and son to eat like this..........

Helen

Master Networkers!!

Last night Robert (my husband) and I did the first half of our Master Networkers Course in preparation for our becoming Directors of the first FNI group on the East Coast of Florida.

This was some of the best hours that we spent on the phone that involved our businesses. We learned how to do effective networking (unlike the biz card exchange that usually takes place).

By "interviewing" each contact we can find out what they want/need to take their businesses to the next level? what exactly is their niche? What makes them unique?

Would you like to join us at aa FNI event which we are planning on starting right after Independence Day? Would you like to start another FNI group? Or most importantly would you like to learn how to be a Master Networker?

Call us or call David Doerges at 727-542-8686. Just let him know you heard about it from me. In the meantime, check out http://www.freenetworkinginternational.com/ . FNI was started in the Tampa Florida area and now has about 40 groups. Ours will be the first group on the East Coast of Florida.

Helen Gottesman
561-676-2078
http://www.helenshomecooking.com/
www.youravon.com/hgottesman

Dinner at the Gottesmans

In a few minutes I am going to start making Arroz Con Pollo a la Helen. I will also make my Matzo Ball Soup and stir fried Veggies.

I already have the kokosh cakes (similar to babke) I made yesterday in the freezer along with my challahs (which I make 8 at a time).

I plan on writing up the recipes as a separate entry>

Helen Gottesman
Helen's Home Cooking & Catering
561-676-2078

What my son teaches me

Most of you know that we have a 15 year old son named Adir, whom we adopted as a baby and who happens to have Down Suyndrome.

He is amazing. He is fearless, full of love and does not let life get him down. We went to the timeshare we own at Cape Caribe in Cape Canaveral. Florida. They have a huge waterpark on the premises. I was happy in the regular pool (with over a hundred people swimming, I was still able to do laps). Adir went on the 4 or 5 story stairs to the waterslide and coaxed my husband to try the waterslide. They ended up going over a dozen times each. I went on the lazy river there.

When we visited friends in Boca Raton this week , Adir heard the bickering and complaining of their children (just a little younger than Adir) that they didn't have certain things that they wanted. Adir just said, that's ok, maybe another time....He did not whine or complain..

Also at middle school, he introduced himself to the prettiest girl in the place (not limiting himself to the ESE crowd). He started up a conversation with her and said he wuld like o take her out sometime. While the date has not materialized, they did become friends, calling each other regularly. His teacher saw that when he was going to introduce himself to her, tried to stop him (what if she's not interested?) He said So, what!!, Of course she'll like me, I'm cute!!.

Helen

Helen is now selling Avon

As of this past Thursday, I am selling Avon as an Independent Consultant. If you are interested in buying or selling Avon, check out http://www.yourAvon.com/hgottesman You can even buy online!! Let me know if you need catalogues!!
Helen

Recipe forUn-StuffedCabbage

This is an alternative recipe for stuffed cabbage and the laborious process of prepping and stuffing the cabbage.

Un-Stuffed Cabbage

1 head green cabbage
1 pound ground beef
1 egg (optional)
½ cup white rice (optional)
1 15 ounce jar tomato sauce
1 15 ounce chili sauce (I use Heinz)
1 onion chopped
Salt and pepper to taste

Put crock pot on high and add tomato sauce and chili sauce. Clean and shred or thinly slice whole head of cabbage and add to sauce, along with chopped onion.


Mix ground beef with the egg and rice (if you are using it) as well as the salt and pepper. (Amount of salt and pepper is dependent on the amount in the sauce).
Shape the ground meat into walnut sized balls and drop onto the sauces and cabbage. Using the back of a spoon, make sure the meatballs are covered by the sauce. Add a small amount of water if necessary to cover the meatballs. Cover the pot and leave on high for at least one hour before turning to low for 3 to 4 hours.

Serve with rice or broad noodles

Serves at least 6 to 8


Used by Rebetzin Ruth Gottlieb of Ohel Torah as her go-to dish for Shabbat Kiddush.

Cooking for a Crowd

I am working on a new plan. Find a commercial kitchen and few families that want dinners on a budget. This is based on the share-a chef concept that some of my personal chef friends have used.

I would do the cooking at the commercial kitchen (I think in terms of a synagogue), shop on that morning for the ingredients for the dishes the clients had already agreed upon. I could make 3 to 4 dishes including a crock pot dish that the diners/clients could bring home that night and 2 other favorites that could be taken home and heated in either the oven or microwave. Now I just have to put it together, price it etc and market it. I have a few ideas of where to do the cooking and who to approach on this. If they have a day care at the shul or classes, I could cook and at the end of the adult classes or parent pick up the food is ready and will be paid for with a donation made to the synagogue.

Yoiur thoughts on this?

Helen of Helen's Home Cooking & Catering

Attending Networking Event in Tampa, Florida

On Monday, I travelled with my husband Robert Gottesman (www.abilityenergizer.com) and my (almost ) 15 year-old son Adir to Tampa, Florida to attend the"Boom " event by Free Networking International. (www.freenetworkinginternational.com). The drive seemed sooo long but was worth it!!

We met the amazing David Doerges and are excited about the prospect of bringing FNI to Florida's East Coast.

We chose different presentations /events to attend based on the different needs of our businesses. I listened to Jamie Limbaugh of www.flatrateprint.com as he spoke about getting the most out of print media. Brainstorming there was amazing!!

Bruce Anderson spoke about "How to Find and Dominate Profitable Niche Markets Online". I learned so much I can't wait to start putting this into action. I will be using ebay pulse, google insights, google ad words etc...Woohoo!!

If you would like to be included in our soon-to-be FNI group in The Boynton Beach area, call me at561-676-2078 or call Rob at561-676-2078.

Also call Rob about the solutions he has for stress, ADD, ADHD , Autism, Aspergers at
or email him at robert@abilityenergizer.com .

Tell him I sent you!!

Helen Gottesman
www.helenshomecooking.net
561-676-2078

POtato Kugel for Passover

Potato Kugel

5 to 6 potatoes (baking potatoes)
1 large onion
¼ cup Oil
Salt and pepper
Water (for potatoes to soak in)
5 Eggs
1 Zucchini or carrot (peeled)

Peel and grate potatoes into a bowl of ice water. Allow potatoes to sit in ice water for 10 to 20 minutes. This will keep the potatoes from turning the awful gray color.

After the potatoes have soaked, drain the potatoes (with your fingers) leaving the water in the bowl. Allow the water to settle. At the bottom of the bowl is the potato starch. Slowly, pour off the water and add the starch and grated onion and if desired (for taste and color) the zucchini and carrot.

Add a little salt and pepper and the beaten eggs to the potato mixture. Pour oil into two 8 by 8 or one 9 by 13 inch pan and heat in oven for about 10 minutes. Then take the pans out, carefully and pour about half the oil into the potato mixture, and bake for about 45 to 60 minutes, until brown and crispy, on top. Servings are about 2 inches square and reheat well.

Pesach continued

Of course, there are always crumbs of chametz in a home that peopleare unable to find. For this and all of the stuff we have packed away (I have about 20 cartons and I am not done) there is the sale of chametz. A competent rabbi, (I used chabad.org) does a legal sale where a non-Jew ,is appointed by arabbi and technically owns all of the chametz for the duration of Pesach. If the non-Jew should help himself to the chametz according to my rabbi he owes about 15 to 20 times the value of the pots, pans, cereal etc.

On the morning of Pesach, we burn the chametz not already packed away (even all of my everday spice rack, ketchup, mustrd etc) must be burnt in a fire. I did mine overthe BBQ on the patio so I don't set the house on fire!! Anything found later (unlikely at that point must be made unusable (pour cleanser on it) and thrown out. This year, I can eat chametz until11.16AM Wed and it must be burnt by 12.19PM...

Then the fun begins..COOKING!!

Matzoh Ball Soup
Potato Kugel
Veggie Kugel
Turkey Breast
Kohlrabi

Sponge cake
Wine & lemon sauce
Brownies

The challenge of Passover is cooking with potato starch rather than flour, and of course no yeast. Recipes are tweaked constantly>>Traditions followed...

The seder..what is it?

The seder translates as order. There is a specific order of events in the HAGADDAH..which is the book we all read from at the table (dinner starts about 45 minutes into the hagaddah). For specifics on this go to http://www.chabad.org/).

So, nu, you want recipes? I will follow up a little later with recipes for chremsel, matzoh ball soup, potato kugel (with zucchini). and a few others. Right now, more kitchen prep.

Helen

Passsoverr..Time to Get Ready!!

Every year Jews all over theworld get ready for Passover(or Pesach in Hebrew). Many know of the biblical account, with Moses and Pharoah and the 10 plagues. Not everyone knows what most Jews do to prepare.

About a month before Pesach, Jews take stock of what they have in their pantry and refrigerator/freezer. We have to use up or burn (just before Passover) all of the five grains . We stop buying extra, pasta, corn, flour, breads cereals,etc. Most households finds uses and strange recipes to use up leftovers in advance of the holiday.

A day or 2 before, (Pesach starts on Wednesday night) cabinets are either taped shut for the duration of the holiday, or dishes, glassware and the contents of the pantry are packed away. (I did most of this yesterday). Nobody realizes how much stuff they have until they start packing it all up.

Then, the cabinets arre washed down and shelf liner or foil is placed on the shelves for the meat and dairy dishes (kept separate according to kosher law).
At that point, the Pesach dishes are taken out. Traditionally, the Pesach dishes are the best dishes and serving pieces that the family has.

Tuesday evening this year, the family does a "bedikas chametz" or search for chametz in the home by candlelight, (already done meticulously by the entire household, or me in my case) to get the children involved.

10 slices of bread are hidden around the house and searched for by the children, with a candle to brush up the crumbs into a wooden spoon which will be burnt the following morning along with any other leftovers.

Theres so much more...will get back with recipes etc.

Helen

Share-A-Chef

Share-A-Chef,
by Helen’s Home Cooking & Catering

Share a Chef with a Friend!





Let Chef Helen take care of the cooking for you and a friend, a neighbor or family member. The service includes two identical packages of 5 to 6 entrees, a soup and 2 sides. You can divide them up yourselves. You can also order different entrees and each will be packaged family style!!

Chef Helen will takes care of the shopping, cooking, packaging and clean-up, leaving delicious wholesome food for you and a friend.



Call Helen Gottesman
Helen’s Home Cooking & Catering
561-676-2078
www.helenshomecooking.net
Helen@helenshomecooking.net

The final cost of Helen’s services are dependent on menu choices.

Comfort Foods

Everyone has their own idea of comfort foods. You know they foods that make you feel like you just came in from from playing in the snow and your mom had that hot chocolate ready for you. Just thinking about hot chocolate will make you think of those comforting times.

For some people comfort food is Lasagna, or Baked Ziti. For me it is Chicken Soup with Matzoh Balls.and Meat Loaf. For some of my clients comfort food is apple pie or a skillet dinner (I call it Kosher, Kicked Up Hamburger Helper). The biggest problem with comfort foods is that many of them are laden with salt and fat (think of potato chips and chocolate chip cookies). What I enjoy doing for my clients is "tweaking the recipes" to make things at least as good as the way they remember while cutting back on salt, fat and fillers.

To achieve this, I use my background in Nutrition , working in restaurants, cooking for my family and of course my experience as a personal chef. Since I am a member of the "Personal Chefs Network", (http://www.personalchefsnetwork.com/) I can brainstorm with hundreds of chefs across the country at any time.

What are your comfort foods. Do you miss eating them because of the fat and calories? Call or email me and we can figure out how to improve the menu. If you live close by in South Florida I would love to cook it for you. If you are further away, just check the "PCN" website above to find a chef near you.

Helen Gottesman
http://www.helenshomecooking.net/
561-676-2078
helen@helenshomecooking.net

Helen cooks.for.Vegans

I love a food challenge!!
I have worked with clients that are vegan except for the occasional trout or salmon. When I know that as well as any other foods they like/dislike i love to find and/or create recipes and menus to suit them . What do you like/envision for the next great meal for you and your family?

Call me or email and I will cook it just for you!!

Helen Gottesman
561-676-2078
helen@helenshomecooking.net