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Maybe, Just Maybe………….

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First step – (Radiation) done !
Now, two more weeks of Chemo.
Then, hopefully, a new lease on life 
Life is Good !
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Agua De Sandia

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Agua De Sandia

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Last  Friday, the only “solid” food I was still able to eat was watermelon, so yesterday I bought some seedless watermelon (Sandia) to enjoy today. Well it did not work out that way. I almost choked to death from the first piece I tried to swallow. After about 20 minutes of trying to breathe normal again, my first reaction was to throw the fruit away. Then I remembered one of my favorite drinks when I was living in Mexico – “Agua De Sandia” with vodka 🙂
Obviously, no vodka for me now, but the “Agua Fresca” was a great change from my regular, room temperature plain water I have to drink nowadays.
(And Bella enjoyed the pulp).
So, when life gives you melons,……………. 
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Cheers !   Life Is Good !
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Agua De Sandia Recipe :
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Wash one large seedless watermelon thoroughly, peel, remove any seeds  (Sometimes there are a few seeds, even if you specifically buy “Seedless”).
Cut fruit into cubes, add 3 tablespoon organic honey and the juice of 2 limes. Blend until very smooth. Strain through a fine mesh strainer, chill. If you like to add ice to your drink, freeze some of the Agua Fresca in an ice cube tray, so when it melts in your drink, it adds juice, not water.
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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Agua De Sandia


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Seafood Indulgence

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Seafood Indulgence

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In that perfect world we’re all longing for, we would all have neverending access to fresh-caught, properly handled and expertly prepared seafood, plentiful and for a reasonable price……….. 🙂
Yet, for most of us, this is but a dream.
However, thanks for modern technology improvements in transport, handling and distribution, there is abundant flash-frozen seafood available in specialty markets, top-tier seafood suppliers and even the internet.
But, in order to get the most out of this seafood, it has to be properly defrosted, cooked (if raw) and seasoned. While I want to keep my seafood chilled at all times, at the very last moment before  consumption, I like to submerge my seafood in  hot cooking liquid from the just cooked shrimp (and crawfish and crab if applicable), just for a minute or two.
This treatment will bring the flavor and texture of the seafood to a whole new level, far improved from chilled seafood fresh out of the fridge.
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Bon Appétit !   Life is Good !

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Click here for more  Seafood  on  ChefsOpinion
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Seafood Indulgence

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Seafood Indulgence

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add the shrimp and the simmering stock with a tongue carefully mix all together,

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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Sometimes when I think long enough about a certain dish, I can hardly wait to have it in front of me and to dig in.
Many times, my craving is so strong that I just want to have that particular item, with no “distraction” from side dishes, sauce or condiments. Such was the case with these chicken thighs, which madam and I nearly finished in one sitting.
Aaahhhh, gluttony………….  😦 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Chicken  on  ChefsOpinion
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season chicken with sriracha, granulated garlic, dried oregano, soy sauce and kosher salt for at least 6 hours, better yet, overnight

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pat the chicken dry, saute in peanut oil on both sides until golden and crisp (about 12 minutes on each side, depending on the size of the thighs); the temperature on the bone, at the thickest part of the meat should reach 162 F; remove from pan to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165F (any more and the chicken will be dry) !!!!!

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almost……….

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Sautéed  Chicken Thighs

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Sautéed  Chicken Thighs

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce (Fish Soup). It doesn’t sound very exciting, does it? But in many parts of Italy, fish soup rules, and rightfully so.
Since Italy is bordered by water on three sides, it’s not surprising that there are thousands of variations of zuppa di pesce throughout the country, especially in the towns that dot the coastline. Families in the same village often have utterly distinct, yet equally delicious, preparations.
In Genoa, fish soup is called burrida, a name residents got from their neighbors in France from the Provencal dialect bourrido (“to boil”). There, it’s a soup made of cuttlefish, angler and anchovies. In Tuscany, it’s called caciucco, and on the opposite side of Italy, along the Adriatic, it’s referred to as brodetto. Many Americans are familiar with the term “cioppino,” which is not an Italian word. It comes from the Ligurian immigrants in San Francisco and is based on their dialects name for the dish, ciuppin.
While this recipe calls for some specific species, feel free to use any firm, light-fleshed fish. There’s a delicate balance to a good zuppa di pesce, so strong-flavored fish like salmon or snapper don’t work. No sole or flounder either–they’re too flaky. Use an ample supply of shellfish, whatever’s freshest is best. Finally, make sure you have a good loaf of bread to serve with the zuppa.
Some traditional preparations from Liguria do not add tomato,, as the original recipe calls for the full flavor of the sea to be maintained in the fish soup.
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Cioppino  is considered San Francisco’s signature dish, and no trip to this West Coast city would be complete without a bowlful of this delicious seafood stew.  Because of the versatility of the ingredients, there are numerous recipes for it.  Cioppino can be prepared with a dozen different kinds of fish and shellfish.  It all depends on the day’s catch and/or your personal choice.
You will not believe how easy it is to make this Cioppino.  The key to this recipe is experimentation.  Be creative with this fish stew: Leave something out, or substitute something new.  Serve cioppino with a glass of your favorite wine and warm sourdough bread.
History of Cioppino:  This fish stew first became popular on the docks of San Francisco (now known as Fisherman’s wharf) in the 1930s.  Cioppino is thought to be the result of Italian immigrant fishermen adding something from the day’s catch to the communal stew kettle on the wharf.
The origin of the word “cioppino” is something of a mystery, but many historians believe that it is Italian-American for “chip in.”  It is also believed that the name comes from a Genoese fish stew called cioppin.

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Bon Appétit !   Life is Good !
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Click here for more  Soup  on  ChefsOpinion
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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce

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Zuppa Di Pesce

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Tomato & Parmigiano Reggiano Salad

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Tomato & Parmigiano Reggiano Salad

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Most probably, I am one of only ten people in the whole wide world who does not love Insalata Caprese .
While I am a big fan of cheese, tomato, and basil, raw mozzarella is just not my cup of tea.
Parmigiano Reggiano on the other hand, is something I could eat (and I do) for breakfast, lunch , dinner and any time in between. (Bella is also a fan).  🙂
This featured salad of Parmigiano Reggiano, tomatoes, basil and onions is something that shows up on our dinner table typically at least once a week. Usually, I make at least two or three portions, because, like so many simple foods, it tastes even better the next day. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Tomato & Parmigiano Reggiano Salad

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Tomato & Parmigiano Reggiano Salad

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  – 
MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Pork & Beans

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If the mention of  “Pork & Beans” stirs up a picture in your head like the one above, you might be ready to move on to the wonderful “Pork & Beans”  I’d like to introduce to you today.
Admittedly, there were times when during my (much) younger years, after a night of too much booze and too many other spoils of the wild life, many times the final straw was a cold can of baked beans, straight off the cupboard and out of the can, washed down with the last couple of beers of the day. Ahhhh, the sophistication of youth. 🙂
Nowadays, at least for myself, enjoying pork and beans requires slightly more effort, better quality ingredients, and flavor and texture more geared towards grown-ups. The reward is a dish I always and often enjoy to the fullest, any time of the day, either as a snack, appetizer or outsized main course 🙂

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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Pork & Beans

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Pork & Beans

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Pork & Beans

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Pork & Beans

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Pork & Beans

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

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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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A couple of days ago I skype’d with my friend Carlos in Argentina. He informed me that he has decided to practice a healthier life style from here on.
As part of his new lifestyle, he intends to be eating lot’s of veggies and salads. However, he’s big worry is that salads and veggies are “boring” and “not real meals”.
Well, I put his mind at ease and we talked for nearly an hour about the huge variety of veggies and salads, the myriad of recipes, different ways of preparation and the endless number of combinations possible.

I also reminded him that a salad or vegetable dish can include healthy options of protein, such as poultry, seafood, game, any kind of lean meat, etc, etc.
I further reminded him that if he fancy’s a dish that he likes which has an ingredient he’d rather not eat (bacon?), he can either just substitute it with something more to his liking, or just omit it.
Furthermore, for a large variety of healthy suggestions and inspirations, there is always
HANS’ LIGHTER, HEALTHIER COMFORT FOOD” 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salad  on  ChefsOpinion
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Click here for  Raspberry Vinaigrette Recipe
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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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plate the salad on a large serving platter, add 1 cup daikon radish sprouts, drizzle sprouts with EVO

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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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Salad Days Are Here To Stay……….”Carlo’s Salvation”

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO
 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂
However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare.
Besides the obvious health risk, medium or rare-cooked pork has a horrible texture. But then, maybe that’s just old-fashioned me ?
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Bon Appétit !   Life is Good !
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(The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest).
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Click here for more  Pork  on  ChefsOpinion
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Click here for  Tomato Sauce Recipe  on  ChefsOpinion
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top the potatoes with the medallions

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add 2 tblsp of tomato sauce to each medallion, top with the sautéed veggies

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Sometimes, when I followed my daily cravings for seafood and meat for a while, a meat-less-and seafood-less dish is all I require for a proper meal.
This dish ticks all the right boxes for me for a satisfying meal – Noodles/Cabbage/Eggs/Chili/Hoisin and Garlic, it’s all there, propped-up with a healthy dose of fresh-cracked black peppercorn, and pronto, I am ready to dig-in, enjoy and be happy. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Rice Sticks  on  Chefsopinion
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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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Chinese Stir Fried Rice Sticks With Cabbage And Egg

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for  
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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