Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.


Chef Bill McCabe
Personal Chef


Proud Member of American
Personal Chef Association


Healthy Snacking

October 30th, 2018 by Chef Bill

Healthy Fall Snacking:
As fall quietly creeps up on us and summer fades, our eating habits change but it’s not always for the better. The arrival of colder temperatures stirs our bodies to crave more carbs, just like bears and many other animals that are known to over eat and put on pounds to get them through the winter. Although humans have evolved, our metabolism remains rooted in survival techniques that evolved over time. The expression “you can’t fight Mother Nature” comes to mind.

The fall holiday season also brings temptations as we have numerous traditional foods that everyone wants to eat, from the normal excess of thanksgiving to the sweets and sugar binges surrounding Christmas. Follow these tips to try and hold back the worst of the holiday season.

Make sure you keep alternate lower calorie snacks on hand, especially at work where co-workers can quickly change your plans with pastries and candy.

A breakfast of a organic multigrain bread (Dave’s Killer 21 grain organic bread from Costco is outstanding…..as is Dave’s amazing personal tale of addiction and recovery) with almond or peanut butter provides protein and high fiber slow digesting carbs that stick to your ribs and keeps you satisfied longer.

A great snack to bring to work is a hardboiled egg, protein rich and filling.

Try and break at least one bad eating habit you have. If it’s that flavored Starbucks Mocha coffee in the Venti size, make it a short or tall drink instead and cut your calories in half. Better yet, try a plain coffee to save calories and money, it’s a win, win!

Make an effort to get just a little more exercise as the days get shorter and we spend less time outdoors. Take the stairs whenever possible, walk a few blocks more to the next subway or bus stop and get out during the day for at least a little bit of sunshine and fresh air.

While no one wants to diet during the holidays (and would most likely fail if attempted), try these little things to alleviate at some of the effects of poor eating that the holiday season always brings.

Eat Well – Be Well!
Chef Bill

Purchasing The Right Turkey For Your Holiday Meal

November 16th, 2016 by Chef Bill

Buying the right turkey for Thanksgiving dinner involves a lot more than a quick trip to the supermarket: you have to consider how many people you will be serving, how much time the bird will need to thaw, and even whether you have enough room to store the turkey.

Here’s how to get this most basic part of the holiday right.

Selecting the right turkey is essential to success of your dinner. You’ll want about 3/4 to 1 pound per person, so do the math before shopping. All turkeys in the supermarket would make good choices, as they’re all required to meet USDA standards for quality and safety. However, there are different grades out there to choose from. For your Thanksgiving dinner, you’ll definitely want to choose Grade A. Many turkeys are pre-basted, which is a great choice if you want a turkey that’s guaranteed to be moist and delicious. You will definitely want to make sure that the turkey you choose has a pop up timer. This will ensure that your turkey gets cooked to perfection. You can choose from fresh or frozen turkeys. They’re both good, but there are some benefits to buying a fresh turkey.

For one, there’s no thawing time required. Also a fresh turkey is normally a little more juicer than a frozen one.

Storing Your Turkey
Proper storage is essential to health. A frozen turkey can be safely stored for a long time in the freezer; however a fresh one will only keep for a few days. So, if you choose a fresh turkey for your meal, be sure to purchase it around 2 – 3 days before Thanksgiving to ensure optimum freshness.

If you are using a frozen Turkey you will need to defrost it in the refrigerator (depending upon size) for 3 – 4 days prior to cooking it.

DO NOT DEFROST TURKEY AT ROOM TEMPERATURE

Happy Holidays,
Chef Bill

Long Island Personal Chef

Build a Better Body with Broccoli

September 12th, 2014 by Chef Bill

Broccoli may not be at the top of your favorite-foods list, but it should be. From
boosting immunity to strengthening your skeleton and joints to cutting cancer
risk, here are 10 ways this cruciferous veggie sends your health soaring.
Broccoli might not be the most popular vegetable around, but it’s certainly one of the most
nutritious. Considered a superfood for its nutritional value and disease-fighting properties, broccoli Is high in fiber, antioxidants, B vitamins, vitamins A, C, K, and the mineral iron, all of which are essential for a healthy diet. More recently, broccoli has also been praised for its ability to combat osteoarthritis.
Widely recognized as a cancer fighter, broccoli’s health perks stem throughout the body.

Below is a fantastic broccoli recipe that I prepare often and my clients love it!

Broccoli with Red Pepper Flakes and Toasted Garlic
Ingredients
• 2 teaspoons olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Preparation
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Nutritional Information
Amount per serving
Calories: 53, Calories from fat: 46%Fat: 2.7g, Saturated fat: 0.4g, Monounsaturated fat: 1.7g, Polyunsaturated fat: 0.4g, Protein: 3.3g, Carbohydrate: 6.4g, Fiber: 3.2g, Cholesterol: 0.0mg, Iron: 1mg, Sodium: 147mg, Calcium: 55mg

Healthy Chef Service

January 12th, 2014 by Chef Bill

Long Island Personal Chef Service

NEW YEAR RESOLUTION – EATING HEALTHIER – LOSE WEIGHT

HOW ARE YOU GOING TO MAINTAIN THOSE GOALS?

BILLS GREAT MEALS – LONG ISLAND PERSONAL CHEF SERVICE – PROVIDING DELICIOUS HEALTHY MEALS PREPARED SPECIFICALLY TO HELP ACHIEVE YOUR GOALS

Bills Great Meals, a customized in-home personal chef service, is now available for busy Long Island families. Bills Great Meals is owned and operated by Bill McCabe and offers ‘palate-specific’ personal meals cooked with fresh ingredients in private homes.

Bills clients appreciate the service. “It gives us precious time together at the end of a busy day. No shopping . . . no cooking . . . no cleaning up. For us, it’s a luxury we can afford,” says Dr. Norman Haywood, a busy physician and client of Bill’s. Janette his wife agrees, “When we add up the food and restaurant bills we realize we are not spending any more than we did before . . . but we’re eating like kings.”

Chef McCabe meets with each client to determine their specific dietary needs. The menus are agreed upon and a cooking day is selected. I shop for all the food, come into the client’s home to prepare their meals. Then I refrigerate, freeze them and clean up the kitchen. “I leave nothing behind but a mouth watering aroma and great healthy food,” says Chef McCabe. “The cost is about the same that people are currently spending on food shopping and eating out.”

Chef Bill McCabe is a member of the American Personal & Private Chef Association (APPCA).
Let Chef Bill answer that Dreaded Question…

What is for Dinner Tonight?

Email Bill to schedule your free culinary assessment.
BGM@personalchef.com

Lose Weight Deliciously

December 10th, 2013 by Chef Bill

Let Chef Bill help you with your 2014 weight loss goals

My specialty is customizing healthy and delicious meals for my clients. Some of the issues that I work with are weight loss, diabetes and high blood pressure.

Below is list of some of the healthy meal’s I prepared this week for my clients.

Chicken Stuffed with Goat Cheese
Organic chicken breast stuffed with goat cheese, artichoke hearts, seasoned bread crumbs and lemon.
Served with pan-roasted Asparagus with lemon.

Plank – Grilled Sweet Soy Salmon
Salmon marinated with reduced sodium soy, sake, mirin, sugar, scallion, ginger and lemon for hours.
Served with Stir-fry vegetables.

Pepper Crusted Tuna with Ponzu
Tuna pressed with cracked black pepper and seared over an open flame till just right. Drizzled with a ponzu sauce with garlic, tomato and scallion. Served with balsamic roasted Cauliflower.

Jamaican-Spiced Turkey
Turkey tenderloin rubbed with red onion, sugar, jalapeno, cider vinegar, low sodium soy sauce, allspice, thyme and pepper.
Served with healthy mashed Sweet potatoes.

Parmesan Baked Chicken Breasts
Chicken Cutlet seasoned with whole wheat bread crumbs, parmesan, black pepper, garlic, extra virgin olive oil.
Oven baked till golden. Served with tomato sauce and roasted Spaghetti squash.

Lemon – Garlic Shrimp and Vegetables
Wild shrimp, garlic, onion, carrot, asparagus, chicken stock, lemon and basil.
Served with spicy- Lentils.

Balsamic-Glazed Lamb Chops
Marinated with orange juice, balsamic vinegar, and dash of honey, reduced-sodium soy sauce, sea salt and pepper.
Served with roasted Brussels sprouts.

Grilled Grouper
Grouper marinated with low sodium soy sauce, garlic, hot sauce, lemon juice, black pepper and extra virgin oil.
Served with spicy- garlic Broccoli.

“Eating Healthier by Reducing Your Pesticide Consumption”

October 28th, 2013 by Chef Bill

Everyone is interested in eating healthier, but where do we start? One of the easiest things to do is to reduce our consumption of food that is known have the highest concentration of farm pesticides. The USDA publishes a list every year which has come to be known as the “dirty dozen”. Here are 12 of the most highly pesticide treated fruits and vegetables:
Apples, celery, cherry tomatoes, cucumbers, grapes, hot peppers, nectarines, peaches, potatoes, spinach, strawberries, sweet bell peppers, kale/collard greens and zucchini.
If you’re sharp enough, you’ve noticed that this list totals 14 fruits and vegetables. That’s because the rating organizations have included a “plus” category for the kale/collards and zucchini. This plus category includes domestically grown summer squash and leafy greens, specifically kale and collards. While they didn’t make the top 12, they were found to be commonly contaminated with pesticides that are exceptionally toxic to the nervous system, including organochlorine, which has been banned for home use and withdrawn for many agricultural uses, but is still applied to certain commercial crops.
Use this list as a starting point for your diet. If you regularly eat these foods, try and buy organic or at a minimum, make sure you wash these fruits and vegetables very well prior to eating or serving them to your family.
Healthy Eating,
Chef Bill
Long Island Personal Chef

Mango Gazpacho

July 16th, 2013 by Chef Bill

This is a fantastic summer time Mango Gazpacho recipe to help cool you off.

INGREDIENTS:
2 cups fresh mangoes 1/2 inch dice
2 cups fresh orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 cup red onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 Tablespoon jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
Salt and freshly ground black pepper

DIRECTIONS:
1. Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium container, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made 1 day prior to serving.)

Long Island Personal Chef
Happy Eating Bill!

Broiled Strip Bass

June 18th, 2013 by Chef Bill

HEALTHY BROILED STRIPED BASS

2 lbs. farm-raised striped bass fillets
1/2 C. grated Parmesan cheese
1T. butter, softened
3 T. reduced calorie mayonnaise
3 T. chopped green onion with tops
1/4 t. salt
Dash Tabasco

Place fillets in single layer on well-oiled baking pan. Combine remaining ingredients and spread mixture on fish. Broil fish 6 inches from source of heat for approximately 10 minutes, or until top is lightly browned and fish flakes easily when tested with fork. Serves 6.

Note: Be careful not to broil fish too close to heat or topping will burn before fish is done.

Nutrition (per serving): 212 calories, 7.5g. fat; 69.6 mg. cholesterol; 316 mg. sodium, 31% calories from fat.

Happy Eating

The Berry Best

March 9th, 2012 by Chef Bill

Strawberries are a true favorite of my clients, but they are also extremely delicate and must be handled with tender loving care prior to serving. I follow these handling guidelines to assure great tasting berries.

1) Don’t wash strawberries until just before they are served. Wash with a gently spray of cool water. Do not soak.

2) Remove the green caps only after the berries are washed. Otherwise, water gets inside the berries and breaks down the flavor and texture.

3) Remove caps with a light twist or with the point of a paring knife or tomato shark. Try not to remove any of the berries itself.

Bills Great Meals Tip
Strawberries do not ripen after being picked. Look for plump, firm berries with good, even color and glossy skins. Green caps should all be in place.
Do not store for more than a few days in your refrigerator, or the strawberries will lose flavor and color.
Enjoy Chef Bill

Chicken Soup for Children

January 12th, 2012 by Chef Bill

Below is a a chicken soup recipe that I make for my 12 year old daughter. Like most parents it is a challenge to prepare meals that my daughter likes and does not complain about. As an added bonus my wife enjoy’s the soup also!

Ingredients
2 each, 1 quart boxes organic chicken stock (Imagine brand is good)
2 each, 8 ounce organic skinless, boneless chicken breast
5 carrots, peeled and chopped into small pieces
3 celery stocks, chopped into small pieces
1/2 onion, chopped, ¼” dice
3 cloves garlic, peeled but left whole
1 large handful of parsley, tied with kitchen string
1 cup of any or any combo of the following frozen peas, fresh or frozen corn, fresh or frozen broccoli chopped into bite-size pieces, zucchini chopped finely, or any other veggies you have on-hand that your kids might like.
1 cup of cooked macaroni elbow pasta (optional).
Salt and pepper, to taste.
Time: 30 minutes, from start to finish

In a large saucepan, add chicken stock, chicken breast, carrots, celery, onion, garlic and parsley. Bring to a boil and simmer until chicken is fully poached, about 20 minutes.

Remove chicken breast with a slotted spoon and place on a cutting board. Remove parsley and discard. Chop chicken into very small pieces and return to pot with vegetables. Simmer everything until veggies are cooked through. Add cooked macaroni elbows, salt and pepper to taste.

Happy Eating! Chef Bill