hans sussers food

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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: Fresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berries

: p; Sugar Free/Fat Free Mango Sherbet, Sugar Free Vanilla Wafers

: Fruit & Berries & Fat free/sugar free yogurt

: Fresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berries

: Fruit & Berries & Sugar Free/Fat Free Mango Sherbet, Sugar Free Vanilla Wafers

: Fruit & Berries & Sugarfree/Fatfree Mango Sherbet, Sugar Free Vanilla Wafers

: Fruit & Berries & Fat free/Sugar Free Yogurt

: Fruit & Berries & Fatfree/sugardree yogurt

: Fresh Fruit & Grilled Fruit and Dried Fruit & Nuts & Berries

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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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: blanch asparagus and carrots in salted water, shock in ice water

: season all vegetables with kosher salt, cayenne pepper and garlic oil, grill until nicely marked and charred to your taste

: nicely going………..

: arrange grilled items on serving platter, drizzle with honey mustard vinaigrette

: drizzle all veggies generously with thai chili sauce, add guacamole and salsa mexicana for dipping

: add smoked salmon, drizzle with lime juice, sprinkle with capers and sliced scallions, top with grated horseradish

: Grilled Romaine Feast

: Grilled Romaine Feast

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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

there you go……..

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: ground rib eye, most fat trimmed of

: seasoning for steak tartare

: egg yolk, anchovy paste, garlic paste, black pepper, onion, gherkins, capers, maggi, mustard, kosher salt, wasabi

: add seasonings to meat

: mix seasonings with meat

: cheddar/jalapeno bread

: grill bread, let cool to warm, spread generously with unsalted butter

: Steak Tartare

: Steak Tartare

: there you go……..

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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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: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

: Shrimp, Broccolini And Ramen Noodles In Ginger.Garlic Broth

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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

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Rustic Italian Sourdough Bread

: slice bread into thick (dare I say monstrous) slices

: grill bread until golden, then brush with garlic oil

: season broccoli florettes with kosher salt, fresh ground black pepper and garlic oil

: top bread with broccoli

: top broccoli with prosciutto cotto

: top ham with thick slices of gorgonzola, sprinkle with fresh cracked black pepper

: bake sandwich until cheese is melted

: season cucumber and radish julienne with italian vinaigrette, sprinkle generously on top of sandwich

: The Italianator

: The Italianator

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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

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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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: Japanese Plate And Serving Platter

: season bone-in rib eye generously with kosher salt, cayenne pepper and granulated garlic, after steak is done to your preferred temperature, let rest in a warm place for at least 5 minutes before slicing

: deglaze pan with mirin, add a bit of water, lime juice, sugar, garlick paste, soy sauce, sriracha and peanut butter, simmer for one minute

: add raw spinach and VERY finely sliced red peppers, remove from heat, check/adjust taste

: add freshly cooked pasta, return to heat, simmer for one minute

: plate pasta on a warm serving dish

: top pasta with sliced steak, sprinkle with sesame seeds

: Bone-In Rib Eye & Pasta In Peanut Sauce

: 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

: Bone-In Rib Eye & Pasta In Peanut Sauce

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MEAL PLAN – WEEK TWO

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Week Two –
“Hans’ Lighter, Healthier Comfort Food”
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Bon Appetit ! Life is Good !
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Daily Breakfast – Fruit/Tea (fibrous fruit + unsweetened tea of your choice)
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Daily Lunch – Energy bar/Fruits (fruits of your choice + energy bar of your choice)
(many different brands / types of Energy Bars are available – consult your doctor/nutritionist)
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Daily Dinner –

Monday – “Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth”
Tuesday – “Grilled ~~Roman~~ Romaine Feast”
Wednesday – “ Pepperonata & Chicken Parisienne”
Thursday – “Red Beet Delight”
Friday – “Sauteed Pork medallions With Mushrooms And Pasta”
Saturday – “ Karachi Butter Chicken”
Sunday – “Salad Florentine”
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Monday – “Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth”
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Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth

Tuesday – “Grilled ~~Roman~~ Romaine Feast”
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Grilled ~~Roman~~ Romaine Feast

Wednesday – “ Pepperonata & Chicken Parisienne”
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Pepperonata & Chicken Parisienne

Thursday – “Red Beet Delight”
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Red Beet Delight

Friday – “Sauteed Pork Medallions With Mushrooms And Pasta”
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auteed Pork Medaiilons With Mushrooms And Pasta

Sauteed Pork Medallions With Mushrooms And Pasta

Saturday – “ Karachi Butter Chicken”
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Karachi Butter Chicken

Sunday – “Salad Florentine”
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Salad Florentine

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P.S.
Update after my own completion of Week Three :
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So far I have lost 19.5 lbs of weight in three weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
I have to admit that I fell off the wagon twice:
– Once in Week One: I had a pizza for lunch 😦
– Once in Week Two: I had a couple of strawberry-filled doughnuts after dinner 😦

If you want to read more about my new, very much improved lifestyle, click HERE.
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Salad Portuguese

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This beauty of a salad will conclude Week One of “Hans’ Lighter, Healthier Comfort Food” meal plan. (There will be an initial 4 week plan)
For everybody not yet interested in a bit of a healthier lifestyle, I suggest you try this salad anyway. Healthier and lighter food in my case does certainly not mean tasteless and boring. 🙂 (As is the case with so many other lifestyle food suggestions out there) 😦
Now, I understand that sardines are not everybody’s favorite seafood, but as usual, feel free to replace them with the seafood of your preference, such as shrimp, lobster, sole, salmon, clams, mussels, scallops, crab meat, etc.
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Bon Appetit ! Life is Good !
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P.S.
So far I have lost 12 lbs in two weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
If you want to read more about my new, very much improved lifestyle, click HERE.
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P.P.S.
ChefsOpinion will of course keep its original format, content and attitude 🙂
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Salad Portuguese

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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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: dress frisee salad with mustard/honey vinaigrette, then dress cooked potato wedges, grape tomatoes, sliced onions and stuffed olives SEPERATELY inmustard/honey vinaigrette

: top frisee with sardines in tomato sauce, (PLEASE use a top notch product), sprinkle with freshly ground black pepper

: drizzle with remaining tomato sauce from can

: top with potatoes, grape tomatoes, onions and olives, sprinkle with fresh chervil or italian parsley

: Salad Portuguese

: Salad Portuguese

: Salad Portuguese

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Rôti De Porc Avec Sauce Au Cèpe Porcini

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Rôti De Porc Avec Sauce Au Cèpe Porcini
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This was the first “leftovers” dish I prepared from the “ROAST FRESH HAM WITH CARAWAY JUS” a few weeks back.
Remember, to make this dish “lighter and healthier comfort food”, you must cut back on the portion size big time – the pictured portion should serve three people 🙂

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Bon Appetit ! Life is Good !
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Link to Lattkes (Potato Pancakes) (Kartoffelpuffer)
Link to Apple Sauce (Apfelmus)
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Link to original dish Roast Fresh Ham With Caraway Jus
Link to the second leftover dish The German Dip
Link to the third leftover dish Gebratene Schweinehaxe

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Rôti De Porc Avec Sauce Au Cèpe Porcini

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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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: soak porcini in hot water for 20 minutes

: saute chopped onions and garlic paste in olive oil

: add porcini and heavy cream, add kosher salt and cayenne papper, simmer

: Meanwhile, slice leftover cold pork, add to a pan with a bit of salted water and brush with butter, cover and VERY SLOWLY reheat, without simmering (too hot – it will dry out and toughen the meat

: reduced cream and mushrooms

: add demi glace

: simmer for another minute, check / adjust texture and taste

: cook the latkes in peanut oil

: almost……

: serve with greens and apple sauce, sprinkle with fresh herbs

: Rôti De Porc Avec Sauce Au Cèpe Porcini

: Rôti De Porc Avec Sauce Au Cèpe Porcini

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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! – ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit ! Life is Good !
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