snack

Fried Tomato-Noodles Pillow

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I did not intend to post this dish when I started preparing it. After all, what can be so special about some re-heated leftover tomato pasta. But then I thought maybe I am on to something. So, instead of just re-heating the pasta with a bit of butter and a few drops of stock or cream (or both), I proceeded to make a non-traditional noodle pillow. Noodle pillows are of course widely eaten in Asian cuisine, but the pasta is never mixed with tomato sauce before frying/sautéing. I am happy to report that this version was super delicious and the tomato taste added to the overall flavor and gave a hint of Unami. Absolutely a new addition to my repertoire of simple comfort food, either eaten as a snack by itself with the addition of a bit of sauce drizzled over it as shown here, or as tasty side dish which will add extra flavor and texture to a variety of dishes.
Next noodle pillow up: Noodle pillow made from curried noodles. I’ll let you know of the result 🙂
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Bon Appetit ! Life is Good !
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Fried Tomato-Noodles Pillow

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More “Noodle Pillow’s” on ChefsOpinion
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: leftover pasta with tomato sauce

: spread pasta in hot peanut oil to even thickness, saute on both sides until crisp and golden

: dipping sauce: mix 2 tblsp soy sauce, 2 tblsp hoi sin sauce, 2 tblsp water, 1 tblsp ketchup, 1 tsp lime juice, season with grated ginger, garlic paste, sesame oil and chili oil, to serve, sprinkle with chopped cilantro and sesame seeds

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

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Latkes With Caramelized Nectarines

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Latkes, kartoffelpuffer, reibekuchen, potato pancakes, bramborák, draniki – a hundred different countries, a hundred different names for the same amazing potato dish. Jewish in origin, it has found its way into a myriad of other cuisines were it has become a beloved dish of longstanding tradition.
Potato pancakes are very popular in Europe and particularly in Germany, where you can find “Puffer Kiosk”s on many streets, at fairs and festivals and of course in many restaurants and in many homes, were they will be served by themself as snack, or accompanied by fruits, or part of savory dishes, with bacon, fish or other proteins.
I have eaten and loved “Kartoffelpuffer ” ever since I had the first ones at our home, lovingly prepared by my mom. At our home they were always served with apple sauce, no exception.
Tilly was not the world’s greatest cook, but she made the best potato pancakes – period. Memories…….. 🙂
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Bon Appetit ! Life is Good !
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More about ” Latkes ”
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More “Latkes” on ChefsOpinion
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Latkes Recipe
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Typical German “Latke Kiosk”

Latkes With Caramelized Nectarines

Latkes

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pitaya (dragon fruit) and nectarines

: saute nectarines on low heat in butter, add a small amount of brown sugar

: when caramelized, remove from heat, ad a dash of lemon juice and a few drops of organic vanilla extract

: saute the potato batter in vegetable oil

: saute until golden, flip to other side

: saute until cooked through and crisp

: Latkes With Caramelized Nectarines

: Latkes With Caramelized Nectarines

: Latkes

: Caramelized Nectarines

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Freeze Your Bananas !!!

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Link to “ Hans’ Lighter, Healthier Comfort Food ”
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One of my favorite fruits are bananas. So, me being me, every time I buy a bunch, without fail I buy too many. In the past, I discarded them once they had too many brown spots – until I started to become a fan of smoothies.
At first, I made my smoothies like I’ve seen them being made in bars around the world: Some fruit, lots of ice, milk, lots of sugar. Wonderful concoction if you are young, healthy, slim and have a smoothie once in a while. However, if you drink a lot of the stuff you will soon realize that after standing at room temperature for a short time, all that ice will melt and you have a very watered-down mess in your glass. Also, all that sugar and full-fat milk is fattening and can be harmful if you are a bit overweight (HELLO) and a diabetic (HELLO AGAIN).
In order to remedy all that , here is my recipe for a guilt free, delicious sweet treat / great drink, which can be had any time of day, for breakfast, lunch or dinner or as a sweet treat / dessert in between or after meals:

1.)
Freeze any fruit that is on the verge of becoming overripe in airtight ziplock bags. This will save you money and it eliminates the need to add ice to your smoothie, keeping it from watering down.
2.)
Instead of full-fat milk, use fat-free milk.
3.)
Instead of sugar or artificial sweetener, use natural honey or fruit nectar (frozen into cubes) as sweetener.
4.)
For extra body, add fat free Greek yogurt.
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Bon Appetit ! Life is Good !
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Guilt Free Sweet Pleasure: Banana / Strawberry Smoothie

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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 bananas

: place in ziplock bag, freeze

: to prepare smoothie, place greek yogurt into blender

: add fruit of your choice

: add more frozen fruit of your choice

: add fat free milk

: add honey or fruit nectar

: blend all until smooth

: serve in chilled glass

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Cherry Tomato And Cheese “Crumble”

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The problem with cherry tomatoes is usually that their flavors do not match up with their pretty appearance. So, in order to have a satisfying cherry tomato dish, one must add a lot of flavor and texture. Here now is a recipe which does that and might just become your next tomato go-to recipe. It is easy, economic, looks great and packs a ton of flavor 🙂 It is equally suited as a side dish with a main course, (served here with a small rib eye steak with my home made buffalo sauce), or as a snack or appetizer, served cold or warm on bread (I used Wasa Light Rye Crisp Bread, which is a permanent ingredient in my cupboard)
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Bon Appetit ! Life is Good !
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Cherry Tomato “Crumble”

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Preparation :
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saute onions, scallions, garlic paste (lot’s of it) and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

add tomatoes, season liberally with kosher salt and cayenne pepper

add half diced swiss cheese and half diced brie cheese

add 50% diced swiss cheese and 50% diced brie cheese

add diced rustic, dry bread (I used 50% sour dough bread and 50% jalapeno/cheese bread)

mix all ingredients

sprinkle with freshly ground black pepper and grated asiago cheese, bake at 390 F for 45 minutes or until top is golden and crispy

sprinkle with freshly ground black pepper, grated asiago cheese and scallions, bake at 390 F for 45 minutes or until top is golden and crispy

Cherry Tomato “Crumble”

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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I woke up this morning with a huge craving for fruits and sweets.
Found the perfect ingredients in the fridge and cupboard. Lucky me.
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(Of course, this would also serve, lunch, dinner, snack or dessert) 🙂
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Happy Sunday ! Life is Good !
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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Ingredients :
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plum

plum & banana

plum, banana & cantaloupe

plum, banana, cantaloupe & raspberry

plum, banana, cantaloupe, raspberry & strawberry

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Easy Does It # 13 – Asian Style Pickled Cucumber Ribbons

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This is one of the most ingenious, simple, delicious, economical and pretty dishes out there.
Serve it as side dish, part of a fancy or simple salad, or as a snack.
Season it mild, medium or fiery hot.
Either way, I am sure you will love it and it may even become one of your go-to standby’s. 🙂
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Bon Appetit ! Life is Good !
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Asian Style Pickled Cucumbers

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Preparation:
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wash cucumbers, pat dry

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cut cucumbers into fine ribbons with a sharp peeler, discard seed-parts. Seaso with plenty of kosher salt, let rest for 20 minutes

cut cucumbers into fine ribbons with a sharp peeler, discard seed-parts. Season with plenty of kosher salt, let rest for 30 minutes

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squeeze cucumbers, discard juice

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add finely sliced chilies, rice vinegar, garlic paste, sesame oil and a dash of sugar, mix well

add finely sliced chilies, sriracha, rice vinegar, garlic paste, sesame oil and a dash of sugar, mix well

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Cowboy Steak & Fried Onions

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This evening, only a great steak would do the trick.
Charred on the outside, rare on the inside.
No sides, the steak alone was big enough.
(At least until midnight, when my stomach will surely beckon for a snack) 🙂

Bon Appetit ! Life is Good !
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Cowboy Steak & Fried Onions

slice onions into very fine julienne, fry in peanut oil until crispy, remove to absorbent paper, season with salt and cayenne pepper

season steak with salt and cayenne pepper, saute until done to your preference

let steak rest in warm place for ten minutes

top with freshly grated horseradish

top with fried onions and sliced scallions

Cowboy Steak & Fried Onions

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Firebird

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Firebird with chili noodles? Chicken on fire? Spicy chicken stir fry? Hot chicken?
Pick one, but I think firebird is the best name for this dish. Drowsed in chili oil, served over chili/garlic noodles, this dish is neither subtle nor understated. It will require a certain immunity from burning heat. However, after a few mouthfuls, the burning sensation will make space for a enlightening flavor high and you will have to make yourself slow down eating because you can’t wait for the next bite 🙂

Bon Appetit ! Life is Good !

Notes:
– Most folks would use skin less chicken breast for this dish. I personally prefer the legs, I feel it gives me a better texture. I remove the skin and cut it to the same size as the meat and cook it together making sure the skin renders and get’s crispy.

– The noodles will make a perfect snack if served by them self. In that case, you want to add a bit more soy sauce.
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Firebird

Chili / Garlic/ Sesame Noodles

: mix pieces of chicken, onion, water and corn starch

: season with salt, garlic paste and chili oil

: cut cabbage, red peppers and scallions

: mix water, oyster sauce and soy sauce for sauce

: soak rice noodles in boiling water

: mix chili oil, soy sauce, salt and garlic paste for noodles

: when noodles are soft, strain and rinse

: toss noodles with chili/soy/garlic mixture

: saute chicken in peanut oil

: add cabbage and peppers, reserve

: add sauce mixture to pan, simmer one minute

: return chicken and vegetables to pan, stir to coat with sauce

: plate noodles, sprinkle with black sesame seeds

: Chili / Garlic / Sesame Noodles

: top with firebird

: Firebird

: Firebird

: Firebird

: Firebird

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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

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Last night I wanted to have a spicy snack at around midnight. Had to be quick and easy. Here is what I prepared. It took about 3 minutes of actual prep time and less than 15 minutes from start to finish. (I had some blanched rapini and cooked lai fen in the fridge from yesterday’s lunch and green lips on the half shell in the freezer). What a convenient product fresh frozen seafood is. If you make sure you buy quality merchandise and handle it with care, frozen seafood will make for a great snack or quick meal in no time. This soup was just awesome 🙂
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Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry / Coconut Soup

: Green Lip Mussels, Lai Fen Rice Sticks And Chopped Broccoli Rabe In Red Curry/Coconut Soup

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Ingredient’s :
Green lip mussels, frozen, on the half shell
Lai fen rice sticks, cooked, tossed with sesame oil
Rapini, blanched, coarsely chopped
Clam juice,
Coconut milk,
Tomato, chopped
Onion, julienned
Chilis, julienned
Scallions, sliced
Almonds, slivered
Limes, juiced
Curry powder,
Turmeric,
Garlic, paste
Ginger, grated
Fish sauce,
Red curry paste, canned
Maggi seasoning,
Scotch bonnet sauce,
Kosher salt,
Peanut oil, to saute

Method :

Saute onions in peanut oil until translucent, add tomatoes and chilis, saute for one minute. Add curry paste, garlic, ginger, curry powder, turmeric and almonds and saute until fragrant. Add all other ingredients except mussels, noodles and cilantro and simmer for 7 minutes. Strain. Add mussels and noodles. Return to heat until heated through. Remove from heat. Add fish sauce and scotch bonnet sauce to taste (be careful with the fermented fish sauce, check HERE first). To serve, top with cilantro.
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Canapés

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Tv snacks at 4.00 pm.
Seafood & artichoke – canapés, iced tea and “The Great Gatsby” on the screen.
Toasted bread, garlic & herb butter, “Iberia” octopus, “Iberia” marinated mussels,
“Vigo” artichokes, “Vigo anchovies with capers and “Beach Cliff” spicy sardines.
– Sometimes, a simple sandwich just won’t do 🙂
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Bon Appetit ! Life is Good !
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Canapés

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: Canapés

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