tasty

Chili/Duck Rice Sticks

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The other day I roasted a whole duck to have for dinner but when it was almost done a friend called me to invite me for dinner, so I put the whole shamuckus in the fridge for the next day to be used. The following dish was the result and I must say – what an extraordinary satisfying result it was, both visual and taste-wise, which just goes to show (again) that sometimes leftovers are better than the original. (Mind you – not alway’s – but often enough)
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Bon Appetit ! Life is Good !
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Chili/Duck Rice Sticks

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Preparation :
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: soak rice sticks in water for five minutes, drain

: remove all bones from duck,, discard bones

: saute slivered garlic in peanut oil until crisp and golden, set aside

: saute sliced onions in peanut oil until caramelized but not crisp, set aside

: pure goodness………

: saute duck in very hot peanut oil until skin is crisp but meat still juicy

: add chilies and grated ginger, saute a few seconds until chilies blister

: add rice sticks, equal parts of hoi sin sauce, chicken stock, oyster sauce, soy sauce, sweet thai chili sayce and ketchup )don’t scoff on the ketchup, it adds acidity and sweetness as well as richness to the dish

: mix all ingredients well, add a dash of sesame oil, check / adjust seasoning

: add bean sprouts and scallions

: almost there………..

: plate noodles on a deep plate or bowl

: sprinkle with more scallions

: add onions

: sprinkle with crispy garlic

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

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Buttermilk Pancakes With Caramelized Black Plums

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I am supposed to eat as much fresh fruit as possible, so here we go with a wonderful way of preparing fresh plums.
The pancakes? Not using refined sugar in the batter helps me feel less guilty than otherwise…….. 🙂
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Bon Appetit ! Life is Good !
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P.S.
Usually I use whipped egg white and a/p flour for my pancakes, but because I had some self rising flour in the cup board, I skipped the extra step of whisking the egg whites separately and used whole eggs. Almost same results 🙂
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Buttermilk Pancakes With Caramelized Black Plums

Dutch Pancakes With Caramelized Black Plums

Buttermilk Pancakes With Caramelized Black Plums

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

: remove pits by cutting along for sides

: melt a generous amount of butter

: add plums and honey

: saute until caramelized and released juices have formed a syrup

: ahhhh……

: whisk self rising flour, whole eggs, honey, buttermilk and a drop of vanilla extract into a smooth batter

: cook pancake in clarified butter

: flip and cook on other side

: to serve, sprinkle pancakes with castor sugar, serve with caramelized plums and unsweetened whipped cream

: Buttermilk Pancakes With Caramelized Black Plums

: Buttermilk Pancakes With Caramelized Black Plums

: Buttermilk Pancakes With Caramelized Black Plums

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Chicken In A Nest

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Chicken Salad is probably one of the most abused dishes out there. Ever more complicated and pompous, it has lost its original appeal for me a long time ago in it’s present form which is more likely than not a bunch of mostly outer salad leaves (I call that rabbit food 😦 , some obscure bottled dressing and a few slices of tomato and cucumber – $ 17.50 please! – plus tip and a diet coke or water and you will leave the restaurant with a bill of at least $ 25.00 for a mediocre meal you could prepare at home for a fraction of the price, much faster and most of all – much more delicious, healthy and appetizing !
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Bon Appetit ! Life is Good !
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Chicken In A Nest

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: dress grape tomatoes, baby arugula, romaine hearts and mung bean sprouts in honey mustard vinaigrette

: arrange salad on serving platter

: slice half an avocado, reserve shell

: place avocado shell on salad nest

: saute chicken in very hot peanut oil, add scallions

: add chicken to avocado shell, sprinkle with black sesame seeds

: add avocado slices, drizzle with lemon juice and olive oil

: Chicken In A Nest

: Chicken In A Nest

: Chicken In A Nest

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Mama Tilly’s “Quer Durch Den Garten” Eintopf

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Link to “Hans’ Lighter, Healthier Comfort Food”
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I wish I could sit one more time at my parents dinner table and be served my moms “Quer Durch Den Garten” eintopf. Of course, as a child, veggies and stews were not exactly big time favorites, but, as with so many memories, decades later all we usually remember are the good parts of our experiences and so it is with this dish – so, one more time please 🙂
This dish shows up in many homes nowadays but its new name is usually “clear out the fridge”.
But, what was then, way back, poetically called “quer durch den garten” (across the garden) was literally just that – everything that was ripe in the vegetable garden and had to be used up before it spoiled. Therefore, during harvest time in our back of the house small veggie garden, “quer durch den garten” was a dish that showed up a bit too often. Always a bit different, sometimes added pasta or rice instead of potatoes, usually different vegetables (whatever was ready for consumption) and most always a different protein – bacon, sausage, chicken, beef, or a combination of whatever was available. Obviously, this is one of my favorite dishes now, but back then…….. 😦
So here it is, in honor of my mom’s “Quer Durch Den Garten” eintopf:
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Bon Appetit ! Hans, you are not allowed to go outside before you finish your plate !!!
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Link to ” Eintopf ”
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Link to ” Gnocchi ” Recipe

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Mama Tillys “Quer Durch Den Garten” Eintopf

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: chicken, kilbasa, tomatoes, broccoli stems

: simmer all vegetables in chicken stock until almost done, add meat

: bring back to a simmer, add gnocchi, simmer until gnocchi float

: check / adjust seasoning

: Mama Tillys “Quer Durch Den Garten” Eintopf

: Mama Tillys “Quer Durch Den Garten” Eintopf

: Mama Tillys “Quer Durch Den Garten” Eintopf

: to serve, add freshly grated swiss cheese ( mama tilly’s original) or parmesan cheese

: Mama Tillys “Quer Durch Den Garten” Eintopf

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Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Link to : “Hans’ Lighter, Healthier Comfort Food ”
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Baby bok choy – must be one of the best vegetables anywhere. I just love the looks, the taste and especially the texture. Of course, as far as the taste is concerned, there is not much of it’s own, so I usually add oyster sauce or fermented black bean sauce among other strong ingredients to bring out the best of these beauties 🙂
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Bon Appetit ! Life is Good !
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P.S.
In case you wonder why I did not toast the sesame seeds –
I sometimes prefer the taste of un-toasted sesame, it is milder as if you toast them, – just a personal preference 🙂
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drizzle vegetables with oyster sauce mixture

top with chicken, sprinkle with sesame seeds and cilantro

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: make a sauce by simmeringoyster sauce, hoi sin sauce and soy sauce with garlic paste, grated ginger and cayenne pepper until reduced by half

: season bok choy with kosher salt and cayenne pepper

: saute in peanut oil until leaves start to wilt, add oyster sauce mixture, cover, steam for ca 3 minutes or until bokchoy is heated through

: remove bok choy, from sauce, set aside, add beansprouts and radish julienne, steam until heated through, remove veggies from sauce, set aside

: meanwhile, season chicken breast with salt and pepper, grill, brush generously with sweet chili sauce

: serving platter….

: arrange vegetables on platter

: drizzle vegetables with oyster sauce mixture

: top with chicken, sprinkle with sesame seeds and cilantro

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Corned Beef And Cabbage – Happy St Patrick’s Day

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After a week of corned beef almost daily, (I bought too much meat, as usual), I am happy that today St Paddy’s day is finally here, the mountain of corned beef is devoured and we can move on to other goodies. 🙂
However, today’s dish, Corned Beef and Cabbage, has been served in so many different versions that most of it has become just a shadow of its former glory. I hope that I can help resurrect people’s interest in this lovely dish. My version is a simple one, yet pretty to look at and most important, VERY tasty and sumptuous.
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Bon Appetit ! Life is Good !
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Click Here For Corned Beef Recipe
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Corned Beef And Cabbage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: rainbow potatoes, onions, herb/garlic butter

: saute vegetables in herb/garlic butter

: add beef stock, simmer until potatoes are almost done

: add cabbage

: add corned beef, ladle butter/stock from the bottom of the pan over the meat and cabbage, cover, simmer until cabbage is done, about 15 to 25 minutes, depending on your preference of texture

: plate cabbage and potatoes

: top with beef, ladle stock / butter over the top, sprinkle with scallions

: Corned Beef And Cabbage

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Matzoball & Corned Beef Soup

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Today’s lunch pay’s homage to the fact that tomorrow is St Paddy’s day and to the fact that corned beef is not really Irish in origin but has its roots in the Jewish community 🙂
(Before you scream at me, you might want to read the article below)

Is Corned Beef Really Irish?
The rise and fall and rise of the traditional St. Patrick’s Day meal
By Shaylyn Esposito, smithsonian.com , March 15, 2013

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Besides that, look at the pictures of this culinary knockout! If you are a soup lover, you won’t be able to resist this sexy, curvy beauty 🙂
I prepare this dish and many variations of it many times during the year, although usually I use regular beef, chicken or vegetable broth.
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Bon Appetit ! B’taya Von ! Gow dty vee dty fondagh ! Go raibh an bia blasta !
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Click Here For Corned Beef & Corned Beef Soup Recipes
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Click Here for Matzo Ball Recipe
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Click Here For More St Paddy’s Day Recipes
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Matzoball & Corned Beef 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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: follow link for Matzo Ball Recipe

: cut corned beef into cubes

: place corned beef and finely sliced chives in serving dish

: matzoballs, starting to simmer

: same matzoballs, 30 minutes later

: add matzoball to beef

: add stock to matzo ball and meat

: Matzoball & Corned Beef Soup

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Éirinn go Brách – Cál ceannann (Colcannon)………

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Colcannon, Corned Beef & Horseradish Sauce
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Cál ceannann (Colcannon) is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
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Bon Appetit ! Life is Good !
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Link to Horseradish Sauce Recipe
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Link to Corned Beef Recipe
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Colcannon, Corned Beef & Horseradish Sauce

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: getting started with the colcannon…..

: dice leeks into fine brunoise, thinly slice scallions

: simmer leeks in cream until soft

: peel and slice potatoes, simmer in salted water until soft

: drain potatoes

: add a stick of butter, cayenne pepper, grated nutmeg

: add cream with leeks

: add scallions

: blend all into smooth puree

: to serve, place a portion of potatoes on plate next to sliced corned beef, make an indention, place a generous knob of butter in indention

: ladle horseradish sauce over corned beef

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

: Colcannon, Corned Beef & Horseradish Sauce

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Braised Turkey Leg With Bell Peppers And Great Northern Beans

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Week Three – Monday Dinner – “Hans’ Lighter, Healthier Comfort Food” meal plan
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While most folks think Turkey is only appropriate as a thanksgiving meal, I enjoy turkey all year-long. Braised turkey legs, turkey giblet adobo, grilled turkey hearts and turkey neck soup are some of my favorite dishes, while the whole turkey serves mostly as a showpiece for family celebration on thanksgiving.
Turkey legs are a lean cut, so they fit perfectly into my meal plan at “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit ! Life is Good !
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Braised Turkey With Bell Peppers And Great Northern Beans

Aaahhhhhh

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: season turkey leg with kosher salt, cayenne pepper and granulated garlic, saute in olive oil on both sides until golden

: add diced onions, sliced chilies and peppers

: saute veggies until fragrant

: add fresh chopped thyme ,oregano, garlic paste and diced tomatoes, saute another minute, cover vegetables with chicken stock

: simmer covered until turkey legs are done, about 20 minutes

: almost there…….

: remove legs, set aside

: add canned, drained northern beans, simmer another 2 minutes, check / adjust seasoning, return turkey to heat through

: plate vegetables in deep plate

: top with turkey leg, sprinkle with chopped italian parsley

: Braised Turkey With Bell Peppers And Great Northern Beans

: Braised Turkey With Peppers And Great Northern Beans

: Aaahhhhhh

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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:

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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.
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Instead of full-fat milk, use fat-free milk.
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Instead of sugar or artificial sweetener, use natural honey or fruit nectar (frozen into cubes) as sweetener.
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For extra body, add fat free Greek yogurt.
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Bon Appetit ! Life is Good !
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