veggies

Steak Salad # 2153

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Steak Salad # 2153

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While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD)  I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food”  ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home.  🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day.  😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete.  😦
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Bon Appétit !   Life is Good !
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Click here for more  Steak Salad  on  ChefsOpinion
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Click here for  Seafood Salad  on  ChefsOpinion
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Click here for some great and some not so great Steak Salads on the Net
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Click here for some great and some not so great Seafood Salads on the Net
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P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat.  🙂
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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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Steak Salad # 2153

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

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Breakfast Of Champions # 62 – Baked Breakfast Wrap

 

Breakfast Of Champions # 62 – Baked Breakfast Wrap

Here we have the perfect breakfast for dog owners (and everybody else who loves a great breakfast and can wait awhile before breakfast is ready,) 🙂
Once the prep has been done (you can do this the previous evening), just put the wrap into the oven (hot or cold), turn to 375F and walk your dog.
Make sure you are back before the hour is over and you will be rewarded with a perfect breakfast). Generally, the egg inside will take about 35 minutes for a “sunny side up” texture, while additional time spent in the heat will obviously take the egg to the next level of doneness. This doneness will depend on various factors, such as the thickness of the wrap, the thickness of the ham and tomato, the amount of cheese and /or other fillings, and so forth.
When I made this dish the first time a few years back, I took it out of the oven WAY too early, not realizing how much time the egg actually takes to cook inside all these layers. However, if you like this dish, take some notes about the time and temperature you use in order to get it right on future occasions.
Also, and this is even more important, chose a wrap which suits this preparation. If you select the wrong one, the shell will become dry and tough after it’s considerable time in the oven. But if you find the right one (see the pic below for an example), the wrap becomes wonderfully flaky, almost like a puff pastry, as is clearly visible in the pics of the cut wrap 🙂 . The reason why I use two wraps per pocket is that the (RIGHT) wraps add a great flakiness one would not get with a single layer (there is a lot of moisture inside).
I also like to emphasize the importance of the grated parmesan cheese between the moist layers to help keep a proper texture, (you don’t want a soggy mess !) and the importance of brushing the wrap generously with whole butter before baking, both for taste and texture.
As for the sauce, I love to serve this with sweet Thai chili sauce or a honey/herb yogurt. Again – serve it with whatever makes YOU happy ! 🙂
Of course, as with most of the food I publish on my blog,  I recommend using this dish as an inspiration for your very own variations of a baked wrap. I have prepared them with seafood, ground meat, chicken, veggies, with or without cheese, with or without eggs, etc. ( one of my favorites is tomato, onion, sauteed spinach, and brie). Also, although I have this usually for breakfast, it makes a great snack or meal any time during the day or evening.

Bon Appétit !   Life is Good !
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Click here for more  Wraps  on  ChefsOpinion
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Click here for 61 more  Breakfast of Champions  on  ChefsOpinion
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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Breakfast Of Champions # 62 – Baked Breakfast Wrap

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mama Tilly’s “Quer Durch Den Garten” Eintopf

H'LHCF Logo
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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

Mama Tillys “Quer Durch Den Garten” Eintopf

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 Mama Tillys "Quer Durch Den Garten"  Eintopf

Mama Tillys “Quer Durch Den Garten” Eintopf

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 Mama Tillys "Quer Durch Den Garten"  Eintopf

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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EASY DOES IT # 20 – Mushroom / Veggy Curry

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This  dish is an authentic curry from – Miami ???
Authentic Hans’ Cuisine if you will 🙂
The great thing about it is that everybody can do it, it is so simple. Yet, it tastes just as Indian, Malaysian, Indonesian, Thai or from wherever else you want it to be.
Here is my train of thought:
In my personal  opinion, too much emphasis (hopeful maybe, pretentious and false often) is put on the label “authentic”. I have traveled the far corners of this earth many times over and I have sampled just about any mayor cuisine there is. Each one has usually THREE kinds of authenticity:

First – the traditional, well established, well-known dishes which are passed on by professional cooks from generation to generation,  served in rich and /or noble households without the economic need to compromise on any of the ingredients or procedures.

Second – the traditional dishes served in ordinary households and restaurants, changed sometimes heavily over generations because of changes of personal taste, economic situations and ease / difficulty of preparation.

Third – the food which is served to travelers in local restaurants abroad and in  ethnic restaurants outside of the foods country of origin, which has been altered beyond recognition to confirm to the taste and customs of foreigners in order to make it more attractive to the uninitiated and sell it more easily.

I am of course the biggest fan of “authentic cuisine” if it is available, but unfortunately, this is easier said than done since “authentic ethnic food”  is very difficult to find in most places. So, the alternative to most of us is two-fold: Feast on generic concoctions of good sounding, badly executed, at best mediocre quality food in ridiculously overpriced restaurants (mostly these day’s), or try to do the best you can at home, with the help of proper advise and a lot of practice.

This featured curry will help you to achieve that “authentic” taste at home, without spending a fortune on a million of exotic ingredients and without spending hours of labor in the kitchen.
So, enjoy “Hans’ Authentic Curry” and relax 🙂
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P.S.
However, if you do find that authentic place, hold on to it and give me the address 🙂

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Bon Appetit !   Life is Good !
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Link to  “Easy Does It # 11 – Curry & Garam Masala”


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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Preparation :
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saute mushroom in ghee or butter until starting to lightly brown

saute mushroom in ghee or butter until starting to lightly brown

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add onions and peppers (or other veggies of your choice)

add onions and peppers (or other veggies of your choice)

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add garam masala (see link on this page)

add “Garam Masala” (see link on this page) and garlic paste

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add half Hans' Easy Does It curry sauce" (see link on this page) and half  vegetable stock, simmer until vegetables are cooked

add half Hans’ Easy Does It Curry Sauce” (see link on this page) and half vegetable stock, simmer until vegetables are cooked

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add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

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to serve, Put steamed basmati rice in center, add curry, sprinkle with chives

to serve, put steamed basmati rice in center, add curry, sprinkle with chives

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Vegetables In Fermented Black Bean Sauce

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By  now my readers will have discovered that I am not exactly a vegetarian.
I love my meat and seafood and can’t imagine how one can miss this exciting
part of our culinary world.
However, once in a while, I have a sudden urge for rice and  vegetables.
The first thing that usually comes to my mind during such a rare moment is
soup or  fried rice  of some sort. What usually makes me especially look forward
to a vegetable dish is the inclusion of  fermented bean paste.
It gives the food such a special flavor that it is, in my opinion at least, the one
seasoning which can bring a vegetable dish to a whole other level of goodness  🙂

Here is what I have concocted for dinner today :
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Ingredients :

Asparagus,  blanched
Snow peas,  blanched
Mushroom, sliced thick
Grape tomatoes,  whole
Onion,  sliced
Scotch bonnet, thinly sliced –
(  Careful !!!  Extremely spicy ! Omit if you can’t stand the heat )
Mini Peppers,  thinly sliced
Scallion,  thinly sliced
Ginger,  grated
Garlic,  paste
Bean paste,
Oyster sauce,
Soy sauce,
Kosher Salt,
Vegetable stock,
Corn starch,  slurry
Peanut oil,

Method :

Saute onion, garlic and ginger until fragrant,
deglaze with stock, add seasoning, add slurry.
Simmer for one minute, add all vegetables and heat through.
To serve, sprinkle with sesame seeds and scallion.

Bon Appetit ! Life is Good !
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” Eat Your Veggies Or You’re Not Allowed To Play ! “

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Sauteed Vegetables In Cheddar Sauce “

If mom would have served the veggies like this,
there would not have been a problem in the first place    🙂
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Life is Good !  Enjoy your veggies !


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” Tortillas With Egg, Chorizo & Veggies “

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If  Breakfast – Good Breakfast !

Usually I am a coffe and bananas kind of breakfast guy, but today……
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 Life is Good !     🙂

” Pork, Vegetables & Noodle Soup “

This is the pork stock and some of the leftover ribs from two days ago.
Makes a great soup by adding lots of key lime juice and a raw egg yolk to stir in.
Bon Appetit ! Life is Good !