ethnic recipes

Trottole Alla Fortunello

>
>
Although this dish might not look very “light and healthy”, the small portion served makes it as promised – “Hans’ Lighter, Healthier Comfort Food”. (I share the portions pictured with one of my neighbors) 🙂
I have, contrary to classic cooking methods, omitted to saute the coppa ham, prosciutto ham and the salame. I rather love the taste and texture of the protein without sauteing them over piping hot pasta (make sure you slice the coppa, prosciutto and the salame paper-thin), but as usual, if you prefer to saute them, don’t hesitate to do so.

>
Bon Appetit ! Life is Good !
>
>

Trottole Alla Fortunello

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

>
>

: saute garlic paste in its own oil without browning

: add heavy cream, season with kosher salt, cayenne pepper and nutmeg

: simmer until thickened

: add blanched edamame and sweet corn, simmer one more minute

: add finely grated parmigiano reggiano

: plate pasta / vegetables

: top with paper-thin sliced salame

: add coppa ham, salame and prosciutto

: sprinkle with finely grated parmigiano reggiano and italian parsley

: Trottole Alla Fortunello

: Trottole Alla Fortunello

>
>
>
>
>

Cauliflower Soup With Orzo & Shrimp Salad

>
Today’s post on “Hans’ Lighter, Healthier Comfort Food”

>
>
Week One – Thursday Dinner
>
<

“Cauliflower Soup With Orzo & Shrimp Salad”
<
Click here to see all pictures and Cooking Instructions
>
>
At first I had planned to make a whole-baked cauliflower “Mornay“, but then I decided to prepare something a bit more exiting and I came up with this Beauty 🙂
I actually had it twice –
The first time, (inside, with the a/c blazing as usual) freshly prepared, with the slightly warm salad added to the piping hot soup .
The second time, (outside on the porch in the hot sun) both salad and soup chilled and refreshing.
Both versions were very tasty and satisfying, absolutely fit to be added to my list of all time-favorite soups.

Note: In order to be perfect, the soup must be blended until perfectly smooth and silky.
>
Bon Appetit ! Life is Good !
>
>
>

Cauliflower Soup With Orzo & Shrimp Salad

>
>
>
>
>

Chili-Pork Rice Sticks

>
>
If this dish looks too spicy for you – relax 🙂
– The amount of chilies you can see in the pictures are good for my personal palette, but you should add the type (heat level) and quantity you prefer. I suggest you add chilies which are slightly milder than you can tolerate, so that you can add more of them and get that rich, fruity capsicum taste which you can only get by biting into a whole, fried or sauteed chili.
>
Bon Appetit ! Life is Good !
>
>

Chili-Pork Rice Sticks

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

: season ground pork with five spice powder, salt and black pepper, saute in peanut oil

: add lots of sliced onions, stir fry until onions are translucent

: add chilies of your choice, garlic paste

: add ponzu seasoning, soy sauce

: add hoi sin sauce, oyster sauce

: add water, a dash of sugar, chopped cilantro, simmer for three minutes, check / adjust seasoning

: meanwhile, soak rice sticks in water for ten minutes, cook in boiling water for three minutes, drain, mix with sesame oil

: serving dish

: plate noodles

: top with chili-pork, sprinkle with cilantro

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

: Chili-Pork Rice Sticks

>
>
>
>
>
>

Week One – Tuesday Dinner

>
Today’s post on “Hans’ Lighter, Healthier Comfort Food”

>
>
Week One – Tuesday Dinner
>
Chicken Noodle Soup
(Cornish Hen, Whole Grain Pasta, Broccoli)
>
Bon Appetit ! Enjoy a Healthy, Happy Life !
>
>

Salad Tessinoise

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

: brush a large, thin slice of whole wheat bread with garlic oil, sprinkle with grated swiss cheese

: dress arugula with honey/mustard vinaigrette, plate

: add gratinated bread and sliced swiss cheese

: sprinkle generously with sliced radish, mixed diced dried fruits and toasted cashew nuts

: Salad Tessinoise

: Salad Tessinoise

: Salad Tessinoise

click here for an extensive list of natural sweeteners

click here for high fiber fruits (and other high fiber foods)

click here for a selection of leafy salad greens

click here for an extensive list of vegetables

click here for a selection of leafy salad greens
ion Home Page >
>

>
>

Pierogi With Onions, Salami And Peas

>
>
You might wonder how pepper jack cheese has found its way into this otherwise more tame, traditional Polish dish.
Usually, “Quark ” (Farmers Cheese) is the cheese of choice for pierogies, but I like the added heat the pepper jack gives to my version. But of course, you can either use any cheese of your choice (try brie!) or even omit the cheese and double the amount of onions in the filling. – Decisions, decisions ……. 🙂
As for the garnish, again you can use your favorite ingredients and let your fantasy be your guide. You might want to try mushrooms, shrimp, any kind of vegetables, dried fruits, etc.
>
Bon Appetit ! Life is Good !
>
>
Link to more info on Pierogies

Link to ” Pepper Lack Suffed Pierogies, Corn, Radish & Peas “

>
>

Pierogi With Onions, Salami And Peas

>
>
Preparation :
>
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
Below find my own pierogi recipe :
>

Ingredients :

Potato / Cheese Filling
2 oz soft butter
medium small diced onion, sauteed
2 oz greek yoghurt
2 cups cold mashed potatoes
2 oz grated pepper jack cheese
salt & pepper to taste
>
Pierogi Dough
3 large eggs
6 oz sour cream or greek yoghurt
3 cups all-purpose flour, sifted
1 tablespoon baking powder
salt to taste

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.

>
>

: Cook pierogies, drain

: saute onions in butter

: add diced salami

: add green peas

: add pierogies, saute until lighthly browned, add sliced scallions

: tomato sauce with sauteed peppers and onion

: Pierogi With Onions, Salami And Peas

: Pierogi With Onions, Salami And Peas

>
>
>
>
>
>
>
>
>

Tostadas De Camarones

>
>
I am not sure if I should call the this dish “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail”.
It is actually all of the above, so pick the name that best suits you 🙂
All I know is that this was a great dinner after a long day at work , followed by a few hours of running errand’s.
Since I was very hungry and it was already late when I got home, something quick and light was appropriate. After all, at 3.00 am the alarm will sound again and I’ll have to be ready for another long, hard day. I already have started to have my breakfast and lunch according to the “Hans’Lighter, Healthier Comfort Food” Plan, which will start in full on Monday, January 19th. If you are interested, you might want to go to “Hans’ Lighter, Healthier Comfort Food” for more details. These “Tostadas”, “Shrimp Salad” or “Shrimp Cocktail” would be a typical example of a dinner Item on my monthly “Hans’ Lighter, Healthier Comfort Food” meal plan.
>
Bon Appetit ! Life is Good !
>
>

Shrimp Tostadas

Shrimp Tostada

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

: Make a salad of lettuce, baby corn, chilies, radish, onion, cilantro, salt, garlic paste, olive oil and lemon juice

: Salad

: marinade cooked, shelled and deveined shrimp with garlic paste, olive oil, kosher salt and lime juice

: serve shrimp and salad with fried tortillas (totopos), sour cream Thai chili sauce

: Shrimp Tostada

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

: Shrimp Tostadas

>
>
>
>
>

The Slammer

>
>
It is great to have the liberty to name the dishes one creates, even using somewhat goofy but fitting names, such as “The Slammer” 🙂
This is one of the dishes which owe their creation to the fact that sometimes I think I have nothing in the fridge to prep a great meal and going to the shop is not an option. Out of this familiar dilemma, sometimes a wonderful dish finds the light of day, as happened with this mouthwatering, sexy sandwich.
>
Bon Appetit ! Life is Good !
>
Link to Hans’ Homemade Buffalo Sauce
>
>

The Slammer

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

: grill a thick and a thin slice of whole wheat bread which you generously brushed with garlic paste

: spread both slices of bread on one side with Hans’Homemade Buffalo Sauce

: season chicken breast with kosher salt, cayenne pepper, soy sauce and granulated garlic, saute in canola oil

: slice tomamto and radish, season with kosher salt and cayenne pepper

: add sliced avocado tothe thicker slice of bread, drizzle with olive oil and lemon juice, sprinkle with kosher salt and fresh cracked pepper

: add the sliced tomatoes

: top with cucumber shavings

: top with parmigiano reggiano shavings

: top with sliced chicken

: top with radish

: top whith second, thin slice of grilled bread

: The Slammer

: The Slammer

>
>
>
>
>
>

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock & Sour Lentils)

>
>
This was the third and final Dish I made from the leftovers of the Roast Pork Ham I prepared on 25th December.
(I’ll post # 1 next week) 🙂
It brought back memories of spit-roasted pork and veal hocks on food , beer and song filled evenings with friends, spend in “gemuetliche” (cozy) rustic restaurants in Swabia and Bavaria 40 years ago when food like this could be had in most of the simple restaurants (Gaststätte, Gasthaus, Gasthof, Wirtshaus) in the South of Germany and in Austria, any day of the week, usually accompanied by potato dumplings or bread dumplings and sauerkraut.
>
Bon Appetit ! Life is Good !
>
Link to original dish – ROAST FRESH HAM WITH CARAWAY JUS
>
Link to the first leftover dish – RÔTI DE PORC AVEC SAUCE AU CÈPE PORCINI
>
Link to the second leftover dish – THE GERMAN DIP
>
>
>

Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

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

: saute chopped smoked hamehocks and diced onions in porkfat, add washed lentils and chickenstock, simmer slowly until tender but not falling apart

: season with rice vinegar, kosher salt and cayenne pepper, simmer another 2 minutes, check/adjust the taste

: add fully cooked pork hock to the lentils, brush generously with melted butter, cover and bake in oven until pork is heated on it’s thickest part to 165F

: saute cooked small potatoes in olive oil , add sliced chives, season with kosher salt. To serve, add potatoes to lentils, brush pork with olive oil

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Gebratene Schweinehaxe, Saure Linsen & Schnittlauchkartoffeln (Roast Pork Hock)

: Bella – Iron Will 🙂 Look but don’t touch……

>
>
>
>
>
>

Pollo En Escabeche (Fried Chicken In Vinegar And White Wine)

>
>
Like so many other “classical / original dishes, there is a million and one ways to prepare “en escabeche”, which in Spanish simply means marinated or pickled.
As usual, I have picked my favorite one to be featured on ChefsOpinion.
Of course you can also do vegetables, seafood, and other proteins “en escabeche”. (For my German-speaking friends, how about “Brathering 🙂
But today we are going to savor one of the goodies which I used to serve many times in our house to my family and friends in times past.
>
Bon Appetit ! Life is Good !
>
Click here for more on Escabeche
>
>

Pollo En Escabeche

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

: season chicken parts with kosher salt, cayenne pepper and granulated garlic, dust in flour and fry until internal temperature reaches 165F

: when chicken is fully cooked, remove to absorbent paper

: meanwhile, mix 1/3 water, 1’3 white vinegar and 1/3 white wine, olive oil, kosher salt, cayenne pepper, garlic paste, bay leaves, sliced peppers and onions, bring to a boil, add chicken, remove from heat and let cool to room temperature

: Pollo En Escabeche

: Pollo En Escabeche

: Pollo En Escabeche

>
>
>
>
>

“The German Dip”

>
>
This is the second dish I prepared with the leftovers from the roast pork ham I prepared on the 25th. It turned out to become a masterstroke of a sandwich, and since I have not heard of a national German sandwich, I hereby declare this sandwich the “Official German Sandwich”, also known as “The German Dip”.
(Without the dipping jus, it shall simply be known as “The German”).
You are welcome Germany, glad to help 🙂
>
Guten Appetit ! Das Leben Ist Wunderbar !
>
>

“The German Dip”

>
>
Preparation :
>
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
Link : Löwensenf
Link : Allgäuer Bergkäse
Link : Rotkohlsalat
Link : Schweinebraten