Healthy Meal Plans

harry udell
Healthy Meal Plans is one of our specialities!  We will help you create a healthy diet that will help you loose weight and feel great.  We do Kato, calorie counting and personally customize the menu to your personal preferences.  Whether you are looking for a thirty deal three courses a day meal plan. or five days a week two meals a day.  We will work with you to make a great menu that will leave you excited for your next meal.

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Meal Plans that Will Fill You up and Leave You Satisfied

harry udell
What differentiates us from our competitors is that we will no just give you a cheap meal that you can heat up and eat.  We will give you a meal that will fill you up and have the proper nutrition that your body needs.  We have clients that have switched to us from other services because the meals that we deliver are not just delicious and satisfying, but also they will fill you up and leave you feeling gratification.  Opposed to finishing a meal and then still hungry an hour later or having a bloated feeling.  Whether you are an active person who is exerting a lot of energy throughout your day to an office working busy body, who is working over twelve hours typing away at your computer.  We can serve you meals that will keep you up and going even after your long day.  Contact us and let us help you create your very own customized menu.

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Knife Skills

harry udell
The biggest difference between making a meal fast and taking you hours is your knife skills and preparation time.  Majority of people do not know the correct way to hold a knife, which can be very dangerous.  Especially if you have a dull knife, you can hurt yourself much more than with a sharp knife.  Honing your knife to keep the blade sharp and strait is an important skill to learn.  The professional way to sharpen a knife is to purchase a stone.  But this is a skill that has to be mastered too, because you have to keep the knife on a specific angle, so that you do not ruin the knife.  If you would like to expand your knowledge and speed up your prep time, reach out to us and lets create a customized class for your needs.

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Expand your knowledge with other cuisines

harry udell
The most challenging part of cooking is knowing what ingredients go together and what flavors meld and work together and which ones do not.  There are so many different styles of cooking and so many different ethnic origins in the world.  This means that different regions use different ingredients that that are indigenous to where they are.  Now so many different places and cuisines use similar ingredients and spices but they use them differently in the styles that they cook.  An example is rice.  So many countries utilize rice as a main part of their diet.  But there are so many different minds of rice, whether is be basmati, jasmin, long grain, or black sticky rice, or brown rice which is rice that still has the bran on it.  This is just one small example of how there are many different styles of cooking in the world.  If you are curious about how to expand your knowledge in any specific cuisine or want to learn about a lot of new cuisines, let us help you.  Sign up for one of our personalized classes and let us expand your knowledge in multiple different cuisines.

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How we can help you learn to shop

harry udell
The first step to bettering your knowledge in the kitchen, is learning about what you are cooking with and how to properly choose the best quality ingredients.  Some little tips are too feel if produce is hard or soft.  A root vegetable like an onion or head of garlic should have a firm top.  Yet a mango or avocado should have a little give to it so you that it is ripe and ready to eat.  If you would like more information  on the proper ways to shop. Sign up for a lesson, and let us help expand your knowledge on the correct ways to find the best and freshest foods.

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The Best Alla Vodka

harry udell

The Best Alla Vodka Sauce

 

This recipe I have been making since I was a child.  Everyone raves about it and everyone talks about it years later.  You start with a large sauce pan that you get hot and add olive oil to coat the pan.  Then saute 4 chopped garlic cloves and cook till golden in color. Have a 1/4 cup of vodka that you will pour in and you have to light it on fire so that it cooks off the alcohol.  Be careful because the flames can get high. What I do at this point is I take the pan off the flame and swirl it around until all the flames dissipate. Once the flames are gone add a pint of heavy whipping cream.  Season with salt and pepper and let the heavy cream cook down to half.  Now add 1 cup of grated parmesan cheese, I prefer to use Locatelli.  Stir until the cheese is incorporated, and add 3 tablespoons of freshly chopped basil.  Now to finish the sauce, you have to add some simple tomato sauce.  Add a cup at a time and stir until you get the proper color that you are looking for, which is a Nice orangey pinkish color. Now just mix in your favorite pasta and indulge!

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Simple tomato sauce recipe

harry udell

Simple  Tomato sauce

2 cans tomato product that your family prefers. Sclafani is the brand that I prefer to use. One onion, 2-3 cloves of garlic, olive oil, basil, salt and pepper. I like to add about 2 teaspoons of quality honey too to make the sauce a little less acidic.

First dice the onions and chop the garlic. You need to do all your cutting and chopping prior to heating up your pan, so that you are not rushed once the ingredients start to cook. 

After your ingredients are prepped out, open the cans of tomato with a can opener and make sure to wipe the tops off with a wet paper towel so that you get any residue or dust that might be on the top of the can. You don’t want that getting into your sauce or your body for that matter. Now that you are ready to cook, turn your pot on to medium heat and add the oil.(if you don’t have olive oil, canola oil, vegetable oil or soybean oil are all totally fine to use too, they actually have a higher smoke point then olive oil, so you don’t have to worry about burning your onions and garlic as much, but I feel olive oil adds a better flavor and more depth to your sauce). Now that the oil is heated and you can move it around the pot easily, add your onions first and cook till translucent, season with a five finger pinch of salt and a three finger pinch of pepper. Move the onions around to make sure that they all get coated in oil and that you are not just cooking one side of the onion. Use a wooden spoon or a rubber heat resistant spatula. These are the best tools for making a sauce. Now that the onions are cooked and starting to cook out the moisture add your garlic and stir. Cook until there is a little bit of color and then add your tomatoes, once you add the tomato product, turn the heat down to low. Now stir again and season with another five finger pinch of salt and three finger pinch of black pepper. Let the sauce reduce and cover partially so that the tomatoes don’t splatter all over your oven and counters. Let cook for about an hour and stir occasionally to make sure it is not sticking to the bottom and burning.  Now that the sauce has been reducing, you will see that it is getting thicker, add your spoon of honey and stir to make sure it doesn’t sink to the bottom of the pot. Now partially cover again and let cook for another thirty to forty minutes. You can chiffanade, or chop your basil and cook for about five to ten more minutes, before you take the sauce off the stove top. This will make sure that the basil doesn’t turn brown and you will get more essence of the fresh herbage. Now there are two ways you can serve your sauce. You can blend it with a hand mixer, so that it gets pureed (generally the preference for little kids, I know my two youngsters don’t like to see chunks or green stuff in their sauce, or you can eat it as is and it will be more chunky or rustic. One thing I have learned from experience is that the sauce will have a little different taste if you buzz it. It blends the flavors together more and will taste different if you leave it chunky opposed to pureeing it. 

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