Red Beet Delight

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Link to :  “Hans’ Lighter, Healthier Comfort Food”
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Like  most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions :-(.
My Mom used to bribe me sometimes (When my dad didn’t catch it) with 10 pfennig, or about a nickel, to eat the onions, which I otherwise sorted out and pushed to the side :-)
Of course, things have changed, like so many other Issues ( I went from skinny to fat, from handsome to rugged?, from long-haired to bald and from a vegetable hater to a vegetable lover) :-)
I have prepared red beet soup for many years, but as it is tradition, I usually included a (un)- healthy dose of heavy cream to lighten the color and to smoothen the texture. Not this time. This beauty is pure red beets, liquefied with vegetable stock and enriched with a topping of steamed broccoli and a bit of Greek yogurt.
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Bon Appetit !    Life is Good !
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Red Beet Delight

Red Beet Delight


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Red Beet Delight

Red Beet Delight


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Preparation :
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Seafood Salad

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This  afternoon I went to my fishmonger with the intention to get a fresh trout or a small snapper for a light dinner of fish and salad. What I came away with instead were the following:
Caviar, snow crab legs, king crab legs, clams, mussels, shrimp and crayfish. A short trip to the grocer for some endive, iceberg, grissini and a lemon, then five minutes of preparation and BINGO ! – best meal of the month :-)
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Bon Appetit !   Life is Good !
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P.S.
I got a bit carried away with the amount of pictures here, but this stuff is just too sexy and beautiful not to show off and drool over :-)
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P.P.S.
If you wonder why there is no “fru fru” on this dish – I believe these beauties need no embellishment other than them self.
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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Seafood Salad - lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

Seafood Salad – lettuce in lime vinaigrette, endive in lime vinaigrette, grissini, lemon, caviar on sour dough bread, mussels, clams, shrimp. king crab, snow crab, crayfish, scallops

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Preparation :
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Peperonata & Chicken Parisienne

Hans' Lighter, Healthier Comfort Food
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Click here to link to  “Hans’ Lighter, Healthier Comfort Food” 
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Wednesday Dinner – Week Two
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While
 peperonata (peperonate) is a classic, well established Italian dish, this version is adapted to my personal preference of taste and texture.
I used the traditional olive oil, garlic, onions, tomato paste and basil, but instead of the usual mixture of different-colored bell peppers, I used a variety of chilis with different colors and various levels of spiciness, from sweet to very hot. Also, instead of cooking everything down to a soft mash, I left the vegetables with a bit of a bite to make the texture more pleasant. All in all, a successful, different and modern take of a classical dish :-)
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Bon Appetit !   Life is Good !
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Pepperonata & Chicken Parisienne


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Pepperonata & Chicken Parisienne


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Preparation :
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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If  there is a heaven, ( I know for sure that there is a hell), I believe this dish will be served there at least once a month……….
Crispy fried noodles and braised pork belly – a match made in heaven, available for us sinners now – down here on earth, no less :-)
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Bon Appetit !   Life is Good ! 
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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

Crispy Fried Noodle Pillow With Braised Pork Belly In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
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Fruit – What’s Not To Love ? ! ………..

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Ever  since I have started my “Hans’ Lighter, Healthier Comfort Food” meal plan, many people have asked me:
“How can you survive on so much fruit without getting bored?”
My meal plan calls for fresh fruit (supplemented by power-bars, dried fruit and nuts) for breakfast, lunch and snacks.
Below find a small selection of typical fruit platters and fruit bowls I make at least once a day. Please notice that there are few (if any) “exotic fruits”.
I will of course buy other fruits besides the ones pictured, such as mango, rambutan, star fruit, kumquat, sapote, dragon fruit, passion fruit, dates, mongosteen, star apple, etc, but what you see below is my usual, daily staple. I usually make a large platter of mixed fruit and berries when I get home from work and put it in the fridge. Later, a few hours after dinner, I usually eat about half, then have the other half for breakfast. For lunch on workdays it’s usually apples, pears, mandarines and such. Lunch at home is usually a bit more elaborate, with grilled fruits and a small cup of sugar- free/fat-free yogurt or sugar-free sherbet thrown into the mix. Most fresh fruit meals are supplemented by either dried fruits, vegetable chips, powerbars and assorted nuts or a combination thereof.
I hope the pictures below will encourage you to eat more fruits and help you to believe that a plate of fruit does not have to be boring :-)
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Bon Appetit !   Life is Good !
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Week Two – Tuesday Dinner

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Grilled  Roman  Romaine Feast
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Who  on earth would object to lighter, healthier food if it comes prepared and presented like this mouth-watering  salad ? ! :-)
The grilled romaine salad is a marvel of taste and texture, just make sure you don’t overcook it on the grill. The outside should have nice grill mark’s, while the heart should still be crispy, Use a strong dressing, so it will not be overpowered by the charred taste of the salad’s outer leaves. As for the other veggies, use whatever you have available and you think will be enhanced by grilling. If smoked salmon is not your thing, use any other protein, grilled, smoked or sautéed.
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Bon Appetit !   Life is Good !
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Grilled Romaine Feast

Grilled Romaine Feast

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Grilled Romaine Feast

Grilled Romaine Feast

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Preparation :
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Steak Tartare

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Steak Tartare” –  unfortunately, nowadays it seems that this classic dish is shunned by most people, even if they never tried it.
The obvious reasons are health concerns and the thought of eating a pile of raw meat, even when most folks don’t think twice of eating a rare cooked steak or burger. (What about raw seafood ?!!!)
The truth is,
it can be very dangerous to eat any food raw if it is  not properly sourced and handled.
Therefore, I suggest to eat Steak Tartare only at a place which you can fully trust of impeccable food-safety procedures and an absolutely trustworthy food-source. I personally also eat only Steak Tartare from grass-fed, all organic beef, using only organic, cage free chicken eggs.
But then, when you can be absolutely sure of the proper, safe ingredients, Steak Tartare is a true marvel of classic cuisine.
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Bon Appetit !   Life is Good !
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Steak Tartare

Steak Tartare

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Steak Tartare

Steak Tartare

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there you go........

there you go……..

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Preparation :
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Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth

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New Post  on ” Hans’ Lighter, Healthier Comfort food ” :
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Week Two – Monday Dinner:

Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth
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Bon Appetit !   Life is Good !
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To see all pictures and instructions, click HERE
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The Italianator

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Sometimes,  a simple sandwich can satisfy all my culinary needs, as long as it is interesting, tasty and – yes – as long as it looks great and appetizing!
When a slice of dry turkey and sandwich spread between two slices of wonder bread won’t do, (which, for me, is NEVER!),  a sexy beauty like “The Italianator”  will surely ring the bells of culinary bliss and lets me forget steaks and lobsters, at least for the moment.
– And on top of it, getting to name these creations is much fun in itself. :-)
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Bon Appetit !   Life is Good !
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The Italianator

The Italianator

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The Italianator

The Italianator

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Preparation :
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Bone-In Rib Eye & Pasta In Peanut Sauce

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Since  I am on a set meal plan for the time being, I am cooking a lot of goodies like this one for my very appreciative neighbor who, together with his wife and kid, loves good food but is (not yet) very successful in the kitchen, although this starts to change a bit since I am guiding him/them whenever I have the time :-)
(I taste all of what I cook for them, but I can not eat any of it) :-(
This one was a great hit, especially the pasta . I had spaghetti in my larder and used those, but if you want the dish to be a bit more Asian in appearance, you might want to use cellophane/ or rice-noodles instead.
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Bon Appetit !   Life is Good !
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Bone-In Rib Eye & Pasta In  Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

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Bone-In Rib Eye & Pasta In  Peanut Sauce

Bone-In Rib Eye & Pasta In Peanut Sauce

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Preparation:
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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