Life is Good !

Today´s Lunch at “Chez Bella” – “Seafood Soup With Mee Noodles”

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(Five Minutes Preparation, Five Hundred Minutes Satisfaction) 🙂
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Some leftover chicken stock with a bottle of clam juice (50/50 ratio), seasoned to taste with oyster sauce, toasted sesame oil, chili oil, ginger/garlic paste, sliced scallions and chilies, then added a pack of frozen seafood and a couple packs of Mee noodles, some Shaoxing wine, and pronto! – a great lunch in a few short minutes, enjoyed greatly by both Bella and myself.
Just good food, without the drama 🙂 Life is Good !
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Bon Appetit ! Stay healthy ! 🙂
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Click here for more Soup on ChefsOpinion
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Click here for more Seafood on ChefsOpinion
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Click here for more Noodles on ChefsOpinion
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Why “Chez Bella” ??? Because……….click here.
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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This dish once again proofs that you don´t have to be a professional chef in order to serve a wonderful, beautiful, delicious and healthy dish 🙂
Just throw together a bit of love and a few good quality ingredients, make sure that the different flavors don´t “bite” each other and there is an interesting contrast of textures and colors, and – voilà, great food in a minute, without fuss or deep pockets. And there you have it 🙂
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Bon Appétit ! Life is Good !
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Click here for more Breakfast Of Champions on ChefsOpinion
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BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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

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: avocado

: avocado

: pomegranade

: pomegranade seeds

: whole black pepper

: tomato

: maille whole grain mustard

: knäckebröd

: add a good amount of mustard to ea slice of bread

: add sliced tomatoes, sprinkle with kosher salt to taste

: add sliced avocado, drizzle with EVO, grind black pepper on top, then sprinkle with plenty of pomegranate seeds

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

: BREAKFAST OF CHAMPIONS # 71 – “AVOCADO KNÄCKEBRÖD”

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂 Life is Good !
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Bon Appétit ! Life is Good !
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Click here for more Soup on ChefsOpinion
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Click here for more Leftover Dishes on ChefsOpinion
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

Perfection In A Bowl – Leftover Veggies Soup

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

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: 2 cup leftover cauliflower, 2 cup leftover broccoli, 2 stalks leeks

: saute 1 ea medium size julienned onion in 1 tblsp EVO until translucent

: cut the leeks in julienne, add to the onions, saute 2 more minutes

: add 2 cups chicken stock, simmer until leek is soft but not mushy

: add 3 cup chicken stock to the broccoli/cauliflower, mix in a blender or with a hand mixer until very smooth, simmer for 2 minutes

: transfer the mix to a pot, season with garlic paste, dried oregano. 3 ea basil leaves, kosher salt and cayenne pepper to taste, simmer for 2 minutes

: stir in 2 tblsp finely grated asiago cheese, simmer for 2 more minutes while constantly stirring

: add the leek with it’s stock

: add 6 oz sliced smoked sausage. simmer 2 more minutes

: add 1 cup heavy cream, check/adjust seasoning

: transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

: Perfection In A Bowl – Leftover Veggies Soup

: Perfection In A Bowl – Leftover Veggies Soup

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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock) is added, topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit ! Life is Good !
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Click here for more Cornish Hen on ChefsOpinion
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Roast Cornish Hen With Caramelized Onions And Potatoes

Best Potatoes EVER?

Roast Cornish Hen With Caramelized Onions And Potatoes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut 2 medium size peeled potatoes and 1 medium size white onion into medium sized cubes

: coat the onions and potatoes in 2 tblsp duck fat, season with freshly cracked black pepper and kosher salt to taste

: roast the potatoes in the oven at 375F , turning the potatoes and onions often; when the potatoes are golden and the onions caramelized, add 2 large rosemary sprigs, cook another 10 minutes, add 1 cup duck stock or chicken stock

: meanwhile, season 2 Cornish Hen’s inside and out with 2 tblsp soy sauce, spanish smoked paprika, cayenne pepper and kosher salt to taste

: place the hen’s on top of the potatoes, roast (braise) the hen’s at 375F until cooked through but still jucy

: at this point, most of the liquid will be evaporated, leaving the potatoes firm on the outside, creamy soft on the inside and tasting heavenly

: divide the potatoes onto 2 serving plates, sprinkle with chopped parsley

: place 1 ea Cornish hen on top of the potatoes; serve with a simple green salad; whole recipe serves 2

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Roast Cornish Hen With Caramelized Onions And Potatoes

: Best Potatoes EVER?

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Shrimp And Octopus Stewed In Red Wine

Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit ! Life is Good !
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Click here for more Food and Memories of Portugal on ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: I got 10 packs, – made my day 🙂

: saute 2 med size chopped onions in 4 tblsp olive oil until transparent

: add 10 cloves of whole garlic confit, 5 bay leaves and 1 tblsp oregano, saute another minute

: add 1,5 lb octopus pieces

: add 1 tblsp tomato paste, 1 bottle of dry red wine, kosher salt and black pepper to taste

: simmer until octopus is tender, about two hours; add water if there is not enough liquid – there should be about 2 cups of liquid at this point

: add 1 lb of raw shrimp

: add two 10-oz can of white beans, 1 drained 10 oz can of diced tomato, 16 oz of small cooked potatoes and 2 tblsp chopped parsley

: simmer another 2 minutes or until shrimp are cooked through

: remove from heat, check/adjust seasoning; to serve, sprinkle with more chopped parsley and accompany with rice or rustic bread; serves 4

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

: Shrimp And Octopus Stewed In Red Wine

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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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Today I had a craving for really spicy food and I answered the call with this dish. I made it very spicy, but at the same time it was also very flavorful, thank’s to the addition of hoi sin sauce, soy sauce and lots of ginger and garlic. ( If you prefer less spicy, just tone down on the chili paste)
Fabulously tasty and satisfying, this was the perfect Sunday early-dinner dish, tasty, pretty and quick to wrestle-up 🙂
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Bon Appetit ! Life is good !
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Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.S.
In order to be able to throw together these quick meals, I always have an assortment of blanched, frozen veggies in the fridge, ready to go at a moments notice.
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: blanch vegetables in salted water

: shock vegetables in ice water

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: shock vegetables in ice water, drain

: squeeze out excess water, wrap airtight, freeze for up to 10 days

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Also always in my fridge are grated fresh ginger (commercial, good quality) and garlic confit paste (home made, usually once a week)
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On to today’s dinner:
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: slice skinlesss chicken breast into bitesize slivers

: marinade chicken with garlic paste, lime juice, soy sauce, kosher salt and cayenne pepper, add a few drops of peanut oil, mix well

: stir fry chicken on VERY high heat until lightly browned but still juicy

: remove chicken to a plate, set aside

: add a bit more oil, saute beans until lightly browned in spots

: add 2 tblsp chili/ bean paste, 2 tblsp soy sauce, 1 tblsp hoi sin sauce, 1 tblsp water, 1 tsp garlic paste, add corn, stir fry until corn is heated through, remove from heat

: add seafood-mushrooms

: return chicken to wok (or pan), mix well, check / adjust seasoning

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

: Stir Fried Chicken And Vegetables In Black-Bean Chile Sauce

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P.P.S.
I used Chor’s Food USA “Black Bean Chile Sauce” in this dish.
If not available in your neck of the woods :-(, substitute with equal parts of fermented black beans and chili paste 🙂
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Meal Plan-Week Three

Meal Plan – Week Three

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Update after my own completion of Week Four of “ Hans’ Lighter, Healthier Comfort Food ” meal plan :
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During the four weeks I have adhered (more or less 😦 ) strictly to my “Hans’ Lighter, Healthier Comfort Food” meal plan, I have lost a total of 24.5 lbs of weight. (From 286.5 lbs on January 19th, to 262 lbs on February 16th).
But most importantly for me, for the past 4 weeks (starting on February 11th), I do not have the need to inject myself twice a day with Insulin (I still take Metformin for my Diabetis). This is a decision I have made after monitoring my blood sugar levels 8 – 10 times a day and having an average blood sugar level of 100, compared with fluctuating levels of anywhere between 75 and 500 before starting “Hans’ Lighter, Healthier Comfort Food” meal plan.
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However, please note that UNDER NO CIRCUMSTANCES should you change your medication without consulting your physician first, even getting a second or third opinion before considering any changes !!!
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I am sure that other changes in my life style, such as more exercise, as well as alcohol abstinence and refraining from smoking have greatly contributed to my overall improvement of physical and mental well-being (gone are the sluggishness and low energy, depressions and dark moods)
After just one month, 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, when I want and what I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions than I was used to).

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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 – “ Braised Turkey Leg With Peppers And Great Northern Beans ”
Tuesday – “ ~~Greek~~ Limburger Salad ”
Wednesday – “ Steamed Baby Bok Choy With Ginger Garlic Pork”
Thursday – “ Mama Tilly’s Quer Durch Den Garten Eintopf ”
Friday – “ Shrimp And Lap Cheong Fried Rice ”
Saturday – “ Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing ”
Sunday – “ Chicken In A Nest ”
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Braised Turkey With Peppers And Great Northern Beans

(Limburger) Greek Salad

Steamed Baby Bok Choy With Ginger Garlic Pork

Mama Tilly’s Quer Durch Den Garten Eintopf

Shrimp And Lap Cheong Fried Rice

Panko Breaded Chicken Breast & Romain In Sun Dried Tomato Dressing

Chicken In A Nest

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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