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Niña
​nin-ya

NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Leftover Chicken and Zespiri Kiwifruit Taco

9/29/2012

2 Comments

 
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Taco is practically a mahoosive nachos with feast filling that is really up to you. I love it!

This is my version with Zespiri Kiwifruit flair. Perfect for that summer heat which is practically all year round where I am at :P

Ingredients:
1 cup leftover roasted chicken, sliced into strips
1 cup shredded lettuce
1 tomatoes, diced
1 Zespiri kiwifruit, diced
6 jalapeno slices, chopped
3 taco shells (heated as per box direction)
1/2 cup grated mozarella cheese

Directions:
Rain a little salt and pepper on chicken. Toss kiwifruit and tomatoes with 1 teaspoon lemon juice.

Arrange chicken at the bottom of each taco. Add shredded lettuce and few jalapeno pieces according to your taste.

Add cheddar then top it with combined kiwifruit and tomatoes.

Serve on a plate with a scoop of sour cream with a good dashing of cayenne pepper.

Happy Eating!
BeTcHa DiDn'T kNoW!
:) Zespiri Kiwifruit
is an extremely rich source of Vitamin C. One Zespiri Kiwifruit a day can provide you with your daily dose of Vitamin C. It has two times the amount that oranges offer and five times nutrition than apples.
:) Zespiri Kiwifruit contains high level of Actinidin, an enzyme thathelps with protein digestion
:) Zespri Kiwifruit is not just for garnishing, it is also a very good meat tenderizer so next time you  prepare beef? think kiwi
2 Comments

Tender Stem Broccoli in Oyster Sauce

7/20/2012

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I have always been curious about tender stem broccoli. Always imagined how crispy and tasty it would be to cook it but at the same time have no clue how to go about it.

Of all the years (which is pretty short :) ) that I've been cooking, variations of stir fry has always been my go-to when I have no clue how to handle veggies.

So I thought, oyster sauce, garlic, hot wok... what could go wrong? Seems like nothing! :) It was delicious!

Yes it's not cheap. Definitely double than a full blown broccoli but it's worth it. Perfect side dish for most main.

Ingredients:
knob of butter
1 teaspoon olive oil
3 cloves of garlic, minced
2 packs of tender broccoli
1/2 cup oyster sauce
1 teaspoon sesame oil
sauteed button mushrooms (optional)

Procedure:

Cut off ends of tender stems and using a peeler, shave off tough parts of broccoli'

Chop florets and stems. Setting aside florets for the time being.

Heat olive oil for a few seconds and then add butter to melt.

Add garlic bits and fry until it's aromatic but not burnt.

Add chopped stems and stir fry for 3 minutes or just until it's almost half cooked. Add the florets and stir fry for another 3 minutes. Add oyster sauce and stir fry for another minutes.

Turn off the heat and add sesame oil. Leave broccoli on the pan to cook more in residual heat. Add sauteed mushrooms if you want.
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Crunchy Calamari

3/16/2012

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One of my favourite food is pub food. Something about how hot oil renders its superpowers to whatever ingredient is in it. It's definitely artery-clogging so it's not advisable to eat this type of food every day. However, once in awhile, it's good to indulge in greasy glory.

It's the weekend and I thought, why not go pub food lunch on this fantastic Friday.

Tip 1: if you don't have time to buy fresh squid rings, use the frozen ones... they taste as good as the fresh ones once they're cooked.

Ingredients:
250 grams squid rings
1/4 cup all purpose flour
salt and pepper
oil for frying

Serves 2 appetizers

Directions:
Heat oil until it's suitable for deep frying, 375F is the best temp.

Mix flour, salt and pepper in a medium size bowl.

Dredge your squid rings in the flour mixture, shake excess flour and deep fry them, 2 minutes.

Fish them out from the pan and rest it on a kitchen towel to soak excess oil.

Best eaten with Greek Oven Roasted Potatoes, Beer-battered Fish and Tartare Sauce. 

Enjoy your pub food!

-AcousticChef, cookin one tune at a time!
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Cheese Board

3/1/2012

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I just recently discovered the sheer pleasure of spoiling myself with cheese. Once a month, if not twice, I plan to have different cheese combinations and just eat them at leisure on a family day... weekends mostly.

Make it simple by having one type of each:
1. soft cheese such as Brie or Camembert
2. firm cheese like Asiago
3. blue vein cheese like Stilton or Roquefort

Serve it on a cheese board or your choice of serving plate with pecan nuts or walnuts, grapes or dried apricot. and some crackers.

It's a real pleasure to enjoy with a glass of good wine.

-AcousticChef.... cookin' one tune at a time!
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Eggplant Salad Caprese

2/26/2012

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I love caprese, in a pasta or as a salad... something about it that's so comforting.

Ingredients:
3 small eggplants cut into slices
coarse cooking salt
8 cherry tomatoes
350 grams bocconcini cheese
fresh basil leaves

Italian Dressing:
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon mustard
1 teaspoon sugar
1 tablespoon red vinegar
1 tablespoon balsamic vinegar

Directions:
Grill eggplants until browned.

Cut cherry tomatoes in two and gently mix with bocconcini and some sea salt.

Combine all ingredients for italian dressing.

Drizzle 3/4 of italian dressing to the bocconcinis and tomatoes. Arrange eggplant slices and basil leaves the way you want to present it.

Chill bocconcinis for 15 minutes or up to 3 hours. Just before serving, drizzle remaining dressing.

Enjoy!

-AcousticChef.... cookin' one tune at a time! 
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Greek Oven Roasted Potatoes

2/26/2012

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I love potatoes ever since, mash it, fry it, bake it, boil it, love 'em all! This version is new to me, it's sort of in the oven getting baked but it's boiling coz it's in water and according to the recipe, it should end up roasted. Trivial... very trivial.

Tip 1: if you're using chicken buillon, then lessen your sea salt, go by feel
Tip 2: this takes ages so do something else while you're at it :)
Tip 3: snatch the caramelized ones first before someone else does!

Ingredients:
8 large potatoes, peeled, cut into wedges
4 garlic cloves, minced. Add more if you want but don't make it less
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 420F.

Spray your pan with oil.

Put all ingredients into the baking pan and give it a good toss.

Bake for 40 minutes.

When a nice golden brown crust has formed on the potatoes, give it a good stir to expose the white underside. Season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.

Add 1/2 cup more water if pan looks to be getting dry. Pop back into the oven and brown the other side.

Enjoy!

-AcousticChef.... cookin' one tune at a time!
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Baby Potatoes in Citrus Butter and Herb

2/12/2012

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I only prepare baby potatoes with my salmon en croute... boiled in water and slathered with melted butter, showered with sea salt and pepper.

Then I found this recipe which I tweaked a bit ... this is now my new fave!

Ingredients:
10 baby potatoes
2 cups chicken stock
1/2 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon lemon zest
1/4 cup herbs
knob of butter
Salt and pepper to taste

Place the first six ingredients in a medium sauce pan. Heat it until it boils. Lower down the heat and continue to simmer for 20-25 minutes until the potatoes are tender.

Drain and cut each into two. Put a knob of butter, salt and pepper, lemon zest and herbs. Mix all together until potato halves are well coated.

Fast and easy... enjoy your tatters!

These was gobbled too fast so... photos next time!
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Special Creamed Spinach

2/20/2011

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Original Recipe
Bon Appetit | March 2006

Surprisingly enough, I got hooked by this dish at our Caferia. Yes, it's not often cafeteria serves great tasting food but that's just how it is at ours. Sad to say, they have a vast list of dishes that in the last two years, I only managed to eat this four times.

I tried requesting a repeat to the Chef but I got a resounding "No". There's a schedule to follow... hmp!

So, I found out how to make it... woohoo!

Tip 1: Remove as much water from the spinach to keep it creamy instead of soupy
Tip 2: If you want this recipe with a kick, add a small red chile or a dash of chili flakes and 1/8 tsp black peppercorns together with the onion
Tip 3: If you want it really, really soft, wilt it longer than 3 minutes.
Tip 4: This side dish is best served with fried or dried dishes such as fried fish, steaks or roast, or fried chicken. 

Ingredients:
1/8 cup water
12 ounce baby spinach leaves
1 tbsp butter
1 small onion, chopped
1 bay leaf
1/8 cup all purpose flour
1/8 tsp salt
3/4 cup milk
1/4 cup whipping cream

Serves 5 as a side dish

Directions:
Heat the water in a large pot. Once bubble starts to form, add half of the spinach and toss until it is wilted. Transfer it onto a strainer. Wilt the other half the same way. Press the spinach against the strainer to release all the liquid. Once rid of every possible liquid, chop spinach coarsely then set aside.

Melt butter in a saucepan over medium heat. Saute onion and bay leaf until onion is softened, about three minutes. Whisk in flour and salt. Cook until it is pale gold and the aroma becomes smells nutty. Constantly whisk for about three minutes. Gradually whisk in the milk. Boil it until it's thick, strirring for another two minutes. Strain the sauce into a medium bowl.

Heat cream in the same saucepan over medium heat until it simmers. Add the strained sauce and whisk until it is smooth and is starts simmering.

Add Spinach and stir until heated through. Season with salt and pepper and end with a dash or two of nutmeg.

Bon Appetit!
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Mushroom and Bacon Jam

11/5/2010

0 Comments

 
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FV28-01-1110

This is one easy concoction that is absolutely fantastic with a toasted bread or bread stick or garlic bruschetta. Great for appetizer that doesn't need so much prepping.

Tip 1: If you like pancetta instead of bacon, your choice.
Tip 2: Important part of my Philly Steak Sandwich

Ingredients:
8 good quality streaky bacon, diced
2 punnets of mixed mushroom (i.e. oyster, portabello, button mushroom
3 ounce butter
1 small red onion, chopped
1 clove garlic, minced

Heat 1 ounce butter into the pan and sweat onions and garlic for a few minutes.

Add the bacon and cook for a few more minutes then add the mushrooms together with the remaining butter.

Season, turn the heat right down and cook for 10-15 minutes. If the mixture starts getting dry, add a little lemon juice.

Serves 4
375 Calories per serving

*More photos will be posted when I remember to take pictures of it! Excuse my senile moments
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Green Salad with Balsamic Vinaigrette

10/19/2010

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FV26-13-1010

I went to our nearby bowling alley and ate green salad with balsamic vinaigrette... fell in love with it and vowed I'll copy it somehow. It's on the tangy side and I love tangy... especially on those days of the month when I crave like a pregnant woman.

It's still a working progress and I will definitely welcome your suggestions and versions...

INGREDIENTS:
Balsamic Vinaigrette Dressing
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
2 garlic clove, peeled and crushed through a garlic press
1/2 cup extra-virgin olive oil
1/2 lemon extract
Salt and freshly ground pepper, to taste

Green Salad, 4-5 cups
Asparagus, poached
Arugula leaves
Baby spinach
Pine nuts, toasted
Parmesan cheese, shaved

209 Calories per Serving

In a small bowl, mix together dressing ingredients almost emulsifying the whole mixture.

Before serving, place all the leaves in a salad bowl and pour one tablespoon of vinaigrette dressing at a time. Using your hands, mix and toss leaves. This ensures leaves are just lightly coated and not soaking wet.

Take a handful of salad and place it on a plate. Sprinkle with pine nuts and topped with asparagus and shaved parmesan.

If you want your salad drenched in dressing goodness, then add some more on your plate :)

Serve this as a side dish or entree and enjoy!
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    Fave Recipes

    I'm No Chef but I love food like it's no one's business.

    I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

    Join me in my food quest.
    Laugh at my embarrassing moments.
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    And if you're brave enough ... cook with me (ooooh scary!), virtually that is, and have the most enjoyable time!

    Welcome aboard
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