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


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

Candied Sweet Potatoes – Highlight of the Thanksgiving Meal

December 1st, 2011 by Chef Bill

I prepared this dish for one of my clients on Thanksgiving day. He commented to me after dinner was completed, that the candied sweet potatoes was the “Bell of the Ball”!

Below is the recipe that I used with a couple of Culinary Tweaks of my own. Enjoy!

Candied Sweet Potatoes:
Ingredients:
5 pounds of unpeeled sweet potatoes
1.25 cups of unsalted butter
1.25 cups of light brown sugar

6 cups miniature marshmallows
Ground cinnamon to taste
Ground nutmeg to taste

Directions:
1) Preheat oven to 400 degrees. Spray a 9” x13” baking dish with Pam.
2) Fill a medium pot with water and bring to a boil. Add the potatoes. Cover and reduce heat and simmer for 15 to 20 minutes or until potatoes are slightly under done – fork tender. Drain cool and peel.
3) Combine unsalted butter, brown sugar, 3 cups of marshmallows, nutmeg and cinnamon in stock pot. Place over medium heat. Cook, stirring occasionally until butter, sugar and marshmallows are melted and blended together like syrup.
4) Stir potatoes into marshmallow syrup. While stirring mash half the potatoes and break the others into bite size pieces. Pour into prepared baking dish.
5) Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Then place back in oven and bake until marshmallows are golden brown.

Happy Eating!

Maple Roasted Butternut Squash

October 5th, 2011 by Chef Bill

Butternut Squash

Below is one of my favorite Butternut Squash recipes to prepare, give it a try and enjoy.
Happy Eating – Chef Bill!

Termed Winter Squash because they keep for three months in cool, dry storage (between 45 to 50°F), in other words, all winter, now is the perfect time to enjoy Butternut Squash. The exterior color ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet, nutty taste that is similar to a pumpkin.

Maple Roasted Butternut Squash
Ingredients:
• 2 butternut squashes, halved lengthwise with seeds cleaned out
• 1/2 cup butter
• 1/3 cup pure maple syrup
• 1/4 teaspoon cinnamon

Preparation:
Preheat oven to 400°. Score cut side of butternut squash diagonally in two directions and place cut side up in a deep baking dish. Melt butter in saucepan over medium heat, add maple syrup and cinnamon. Stir until blended. Brush butter mixture over squash. Cover bottom of baking pan with water and bake in oven for 50 to 60 minutes, or until squash becomes tender and edges are browned.

High Protein – Low Carb Menu, (Highlighting Lentils)

March 13th, 2011 by Chef Bill

Bills Great Meals specializes in helping with High Protein – Low Carb Diets. Below is a menu I will be preparing this week for one of my valued clients.

The Healthy food I’m highlighting this week is Lentils. This healthy food “fills you up without increasing your waistline.”

Barbeque Roasted Salmon
Salmon marinated with pineapple and juices. Then seasoned with stevia, chili powder, lemon, cumin, sea salt and cinnamon. Roasted till just right. Served with Popcorn cauliflower.
(Salmon- 8 grams of carbs + cauliflower- 7.5 grams of carbs = 15.5 grams of total carbs )

Balsamic – Glazed Filet Mignon
Beef tenderloin steaks seasoned with sea salt and pepper. Broiled till medium rare and drizzled with a balsamic glaze made of garlic, crushed red pepper, wine, low – sodium soy sauce, balsamic vinegar and honey.
Served with Roasted broccoli.
(Filet: 8.23 grams of carbs + broccoli: 6 grams of carbs = 14.23 grams of total carbs )

Pan Seared Shrimp and Scallops
Sea scallops and shrimp seasoned with salt n pepper, paprika, red pepper flakes and lemon. Served with thyme-garlic roasted asparagus.
(Shrimp & Scallops: 7.1 grams of carbs + asparagus: 10.2 grams of carbs = 17.3 grams of total carbs )

Chicken with Cherry Tomato & Olive Topping
Seasoned free range chicken seared until golden. Topped with tomatoes, basil, crushed red pepper and kalamata olives.
Served with *Brussels sprouts with toasted garlic and lemon.
(Chicken: 3.46 grams of carbs + brussels: 14.76 grams of carbs = 18.22 grams of total carbs )

5 each – Side Salad with assorted vegetables and Spicy French Lentils*
(Salad with trimmings = 18 grams of carbs)
Low Fat, Low Carb – Salad Dressing
Celery Sticks & Baby Carrots

Health Benefits of Lentils*
Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup or for a salad (30 calories and 5 carbs for 2 tablespoon’s) of cooked lentils. This tiny nutritional giant helps to satisfy your hunger.