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“Cobb” Yogurt

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Fresh fruit yogurt is a dish I love to eat for breakfast, lunch, dinner, snack and …….just about any time of the day.
Which brings up the question – why would anybody buy the crappy ready-made stuff when this is so much better !?
I make this all the time, using whatever fruit is available, changing often so as to have a great variety of what is basically the easiest dish out there to prepare from scratch. Most of the time when good fruit is avilable, it is sweet enough that I don´t even have to add honey to the mix. The pictued amount is usually what I eat during a single day, either in addition to, or in place of, a regular meal. After years of eating this 4 to 5 times a week, I still do not get tired of it and I believe I never will. 🙂
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Bon Appétit ! Life is Good !
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“Cobb” Yogurt

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Preparation :
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: strawberries, raspberries, blueberries, blackberries, toroughly washed and dried

: mash most of the berries coarsely, keep some whole ones to garnish the berries lightly, add honey to taste

: add plain Greek yogurt

: mix together

: plate the yogurt in a flat bowl, arrange the rest of the berries in an attractive pattern (rows, as in a cobb salad)

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

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Flatbread With Pickled Red Beets, Guacamole And Egg

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All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However, looking at the result and eating it, I have to admit that I could have done a lot worse.
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Flatbread With Pickled Red Beets, Guacamole And Egg

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Preparation :
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: slightly warm/reheat bread of your choice, such as flatbread, ,knäckebrot, pumpernickel, sourdough, etc

: spread generously with guacamole

: top with sliced pickled red beets, top with hard-boied eggs

: sprinkle with sea salt and fresh-ground black pepper, garnish with basil leaves

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beans, Great Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe) 🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italian, fasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
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Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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Preparation :
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: in 3 qt salted water, simmer 4 med sized hamhocks until tender, about 2,5 hours

: done………

: remove the hocks from the broth, skim off most of the fat

: at this point, you should have 1 qt of broth, add 1/2 qt of pureed tomatoes, season with garlic paste and cayenne pepper, add 1/4 cup fresh chopped basill and 1 tsp fresh chopped oregano, simmer for another 10 minutes, check/adjust seasoning

: remove all the meat from the bones, cut into bite sized cubes

: plate 1/4 of the meat in a deep soup plate

: add 1 cup pasta of your choice

: add 1 cup beans of your choice, cover with 1/4 of the broth, sprinkle generously with chopped parsley or cilantro, top with freshly-grated Parmigiano Reggiano, serves 4 main course or 10 appetizer / snacks

: Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

: Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

: Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

: Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good. There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Preparation :
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: cut the nails off the chicken feet, then cut the feet in half lenghtwise

: soak in running cold water for 1 hour, drain, discard water

: simmer in water which is seasoned with salt, chillies, cloves, star anise, crashed garlic cloves and cinnamon sticks (see the ratio in this picture for quantities (upscale accordingly)

: simmer slowly until the skin is very tender, about 40 minutes, drain the stock, reserve for another dish (this is GREAT chicken broth), spread out the chicken, remove the star anise, cinnamon and chillies, let dry in the fridge for at least 2 hours, better overnight

: for 1 cup sauce stir fry 1 tblsp crushed szechuan peppercorn in 2 tblsp peanut oil until fragrant

: add 2 tblsp chilli paste, 1 tblsp oyster sauce, 1 tsp grated ginger,1 tblsp fermented black bean sauce, 2 tblsp fermented black beans , 1 tblsp hoi sin sauce and 2 tblsp soy sauce

: add the chicken and stir fry until starting to change color, add 1 cup chicken stock, simmer for 1 minute or until 1 cup sauce remains

: add enough (about 1 tblsp) corn starch slurry to thicken the sauce lightly, stir, simmer a few seconds, remove from heat check/adjust seasoning ; to serve, sprinkle with pickled chillies and sliced scallions

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

: ” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

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This was such a down to earth, yet wonderfully delicious meal. Well-prepared rice and beans are something I enjoy at least twice a week. But not just the simple black beans and white rice common here in the Caribbean, South America and South Florida, but many, many combinations of different rice and different beans (or peas)
Add a simple protein, such as steak, schnitzel, roast pork, braised pork, fish, seafood, sausages, eggs or other veggies and you have a meal fit for a (Latin) king 🙂
As for the rice and beans, there are the same endless possibilities of variations – curry rice and fried chickpeas, white rice and black eye beans, risi e bisi, curried chickpeas with wild rice, succotash and white rice, rice porridge (congee) with beans or peas, sautéed rice patties with hummus, etc, etc. Just make sure you season these dishes to be fragrant with fresh herbs, chilies, cumin, garlic, a bit of soy sauce and/or Maggi seasoning. If left bland, rice and beans are a sorry excuse for a multicultural/multinational staple, but when properly prepared, they will be exciting and satisfying 🙂
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Calamares al Ajillo, Arroz Mexicana Y Frijoles Negro

Arroz Mexicana

Frijoles Negro

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Preparation :
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: season 1 lb thick-cut calamari rings with sriracha, garlic paste, grd cumin, kosher salt and lemon juice to taste, add 2 tblsp vegetable oil, mix well, cook on a very hot griddle or cast iron pan without additional oil, about 45 seconds on each side

: cook 1 lb black beans according to link on this page, to serve, top with milk-thinned sour cream

: cook 2 cup rice according to link on this page, put on a serving platter, place the calamari on top of the rice, add a few pickled cillies (optional) sprinkle with chopped cilantro

: Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

: Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

: Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

: Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

: Calamares Al Ajillo, Arroz Mexicana Y Frijoles Negro

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Escargots à la Bourguignonne

Escargots À La Bourguignonne

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The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.”
But the main event are the escargots’ tender texture and clean, woodsy flavor.
When I was an apprentice back in the mid-sixties, preparing FRESH snails was a most hated assignment, taking hours to remove the snails from the shells and then cleaning and cooking them, then cleaning and sterilizing the shells. I don’t want to go into the less than pretty details, but it was not a pleasant task and as a young kid of 14 years old I thought I would never in my life eat something as shocking as snails.
Boy, was I wrong 🙂
Nowadays snails are among my favorite appetizers in the World and I order them whenever I see them on a menu, which, sadly, becomes rarer every year. 😦
Luckily, I found that canned snails work just as well and turn this appetizer into one that can be whipped up quickly, economical, anytime. I usually buy a case online which lasts me for about a year.
Traditionally,  Escargots à la Bourguignonne are served 6 ea or 12 ea in their shells on a special metal or porcelain dish, or, if these are not available, on a heat-proof dish covered with sea salt into which indentions the size of the shells have been pressed to avoid the shells to move or topple over and spill their butter. I would not shy off to buy these dishes for my home, plus the special tweezers to hold them and the tiny two-pronged forks to remove the snails from their shells, but the fact is 6 or 12 snails will not do it for me and the whole ritual makes no sense for me at home alone. So I always serve them in a bowl with lots of the traditional toasted bread on the side.
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snail tweezer and fork

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: on dedicated porcelain

: on metal

: on sea salt

: on metal with tweezer and fork

: tweezer and fork in action

: on sea salt on porcelain

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Escargots À La Bourguignonne

first bite always goes to Bella 🙂

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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 12 oz canned giant snails in half, wash thoroughly to ensure all sand has been removed

: simmer escargots on low heat with 1 cup merlot (or wine of your choice) with kosher salt and fresh-ground black pepper to taste

: simmer for 15 minutes, drain, discard liquid

: saute 2 medium sized white onion in 1 1/2 sticks of unsalted butter when opaque add

: add garlic paste to taste ( here I added 4 tblsp) , season with fresh-ground black pepper and kosher salt to taste

: add the snails, saute for 1 minute

: remove from heat, add 1 cup chopped italian parsley, check / adjust seasoning ; makes 4 – 6 appetizers or 1 – 2 main courses

: Escargots À La Bourguignonne

: Escargots À La Bourguignonne

: Escargots À La Bourguignonne

: Escargots À La Bourguignonne

: Escargots À La Bourguignonne

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Cod –
(Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂
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Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, looked good and was widely available.
It could be found at least once a month on Fridays in private homes, in restaurants on “Daily Specials”, as a choice in school- and factory cafeterias and everywhere else where people did not eat meat on a Friday because of religious reasons, or simply because they loved the dish and welcomed it as a change from the usual daily meat or vegetable offerings.
I would love to eat cod at least 3 times a week, breaded, poached, sautéed, grilled, in tacos or sandwiches, plain or with sauce or condiments, and so forth. However, the exuberant pricing of at least $ 10 a pound prevents me from enjoying cod more often. 😦
But once in a while I spoil myself and Bella and go all out, no matter the cost. 🙂

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Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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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 a 2 lbs cod fillet into 3 pieces – belly flap, tail part and front part (belly for Bella)

: season 2 cup water with kosher salt, white pepper and white wine to taste, steam the fish until just cooked through

: meanwhile, reduce 2 cup heavy cream until slightly thickened

: add 1/3 cup Maille whole grain mustard

: season with kosher salt and white pepper to taste, (if the sauce is to thick, thinnen with some of the poaching liquid)

: to 2 cup fresh cooked pilaf, add 1/2 cup pomegranate seeds and 2 oz soft whole butter, lightly mix

: plate the fish and the rice, nape with the mustard sauce; serves 2 main course or 4 appetizer

: Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

: Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

: Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet, a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy (and Expensive). 🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Sautéed Cod Fillet With Cannellini Bean Salad

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

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: 1 can drained, washed cannellini beans, 1/2 cup diced red and yellow peppers, 1/4 cup sliced scallions

: mix with 1/2 cup EVO, 1/2 tsp garlic paste, cider vinegar, cayenne pepper and kosher salt to taste

: cut a 2 lb cod fillet into two portions (I removed the belly-flap for Bella)

: season the fish with kosher salt, sriracha and fresh lime juice to taste, dredge in corn starch

: saute in EVO until fish is at 160F internal temperature, remove and keep warm (The carry-over heat will cook the fish to a perfectly safe and perfectly JUICY 164 F) (see the pic of the inside of the fish above- VERY juice and flaky) !

: discard the remaining oil from the pan, add 4 oz of whole butter

: ready -go !

: plate half the bean salad

: add the fish

: top the fish with slices of lime or lemon, top with coarsely chopped italian parsley

: when the butter starts to brown, pour over the garnish of the fish – serve at once

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

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And of course, Madam’s meal 🙂
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: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

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Breaded Chicken Sandwich With Guacamole, Sweet Chili Relish & Fried Egg, accompanied by Hummus and Small Salad

BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Usually, I have a variation of breaded or grilled chicken sandwich at least once a week, always accompanied by some easily prepared salad. As for the chili relish and hummus, I usually make them fresh at home, but I also sometimes use store-bought items. Nowadays, many grocery stores have such great quality conserves that it does not always make sense to prepare them oneself, not so much because of the work involved but because of the limited space in the fridge. Since I have prepared all this stuff a thousand times from scratch, I sure know how to do it and don’t have to be embarrassed to admit to store-bought items, at least once in a while 🙂
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Bon Appétit ! Life is Good !

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BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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

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: toast your buns or bread of your choice

: flatten 2 large chicken breasts until evenly thick, then score a criss-cross pattern

: season eggs with dijon mustard, kosher salt and sriracha to taste, whisk all together

: dredge in flour

: dredge in the egg mixture

: dredge in panko

: saute in 1/2 peanut oil – if the breasts are if very thick, cook on the first side covered

: crisp and golden on one side, turn and cook on second side uncovered, when almost cooked, discard the oil and add some whole butter to finish cooking

: plate salad, hummus and bottom-half of bun

: add one chicken breast

: top chicken with guacamole. top quac with chili, top chili with fried egg, add top half of bun

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

: BREADED CHICKEN SANDWICH WITH GUACAMOLE, SWEET CHILI RELISH & FRIED EGG, ACCOMPANIED BY HUMMUS AND SMALL SALAD

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Mediterranean Seafood Stew

Why this Mediterranean Seafood Stew may be the best seafood stew on Earth ……… 🙂

Quite obviously, this Seafood Stew bears a close family resemblance to France’s Bouillabaisse and Spain’s Zarzuela de Mariscos, both of which are known all over the Globe and are considered by many in the know as the best of the best.
This shouldn’t come as a surprise at all.
The Catalan coast of Spain, where the Zarzuela de Mariscos calls home, borders the Mediterranean coast of France. (Barcelona is a mere 500 km from Marseilles). Both Spain’s Zarzuela de Mariscos, as well as France’s/Marseille’s Bouillabaisse are profiting from an abundance of seafood treasures available in and around the Mediterranean coast of this area.
They’re practically neighbors, and they’ve been making fisherman’s stews out of fish and other seafood that comes from the same sea for hundredths, if not thousands, of years. (The fish-only version is called Zarzuela de Pescado ). They both have their own rules, ingredients and accompaniments, most notably the ground almonds in the Zarzuela of Spain and the baguette with rouille with the Bouillabaisse of France. However, todays stew has added white beans and potatoes, which turn this fish stew into a full, satisfying meal which leaves nothing to be desired.
The Best seafood stew on Earth ? – maybe sometimes, depending what you crave in that particular moment.
ONE of the three Best Seafood Stews on Earth ? – ab-so-lutely 🙂
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Mediterranean Seafood Stew

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

: large shrimp, small shrimp, squid, mussels, flounder, cooked octopus and clams, total of 2.5 lbs

: saute 1 ea large, julienned onion, 2 ea chorizo and 5 ea anchovy fillets in 1/3 cup EVO

: when the onions are translucent and the anchovies have desintegrated, add 2 cup white wine, 2 cup ( 1 small bottle) of clam juice, 1 ea finely sliced chili and and 1.5 qt of water, bring to a simmer

: add 2 ea medium sized potatoes cut into cubes, simmer until potatoes are nearly soft, add 1/2 cup tomato paste, 1 tblsp garlic paste, 1 tblsp thyme, 1 tblsp oregano, salt, pepper to taste

: add 16 ozchopped tomatoes with their juice

: add 16 oz cooked cannellini beans, bring back to a simmer

: add the seafood, simmer one minute only, remove from heat, add 2 tblsp chopped cilantro, check/adjust seasoning, serve with sour dough or other rustic bread ; serves 8 appetizer or 4 main courses

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

: Mediterranean Seafood Stew

P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE