30-minute New Year Feast by Ina

We usually spend New Years’ at one of my uncles’ so our family went gaga when that did not happen. I went crazy in the kitchen and prepared a 5-course feast out of random food items in the fridge in a little less than 30 minutes.

  1. The soup was easy because there was a packet of chicken and vegetables and all I had to do was heat it and serve it with parmesan cheese.
  2. I was also lucky that we had half a loaf of whole wheat bread. Toasted bread is already fancy with butter but I just had to add truffle honey.
  3. the salad was simply made of wansuy, mandarin oranges, spiced almonds and honey (all of which were leftovers I had to live with)
  4. I sliced morcon into small pieces and just tossed it with cooked pasta before a drizzle of chili oil and sprinkling of truffle salt.
  5. The tomato-based pasta with slivers of fresh garlic and chopped onion also had a drizzling of truffle oil.
My family left to eat out and went back home with Chinese takeout (Kowloon specifically) because all of the establishments were close. Haha papa! That’s what you get for not listening to your eldest who knows everything. and I mean everything!
I used up a pair of red candles I’ve been saving for about 7 years to make this meal more special. Happy New Year!

5: Leftover Makeover for Fia’s Party Menu

This post is #1 under the category leftover makeover!

Alright. So for Fia’s surprise birthday costume party the menu comprised of pumpkin soup + baked mussels + mushroom and spinach in cream + classic spaghetti-oh + mexi chicken with sour cream and vegetables. As usual, I was too busy doing stunts in the kitchen to actually think of taking pictures of the food. Boo. Yep, no pictures for this post. But I have other tricks up my sleeve. For this post, I’ll give a sampling of what I do with leftovers.

  1. I used the leftover pasta sauce as filling. First I sliced some onions, jalapenos and tomatoes. Next, I grated a bit of cheese. Then I spread the pasta sauce over a tortilla before adding the others and folding it like a sandwich. I toasted it until I got the cheese melted. And there you have it, instant heavy snack of hot quesadillas from the leftover pasta sauce.
  2. As for the leftover pumpkin soup, I turned it into a different kind of sauce. First I sauteed finely sliced garlic and diced tomatoes then fried slices of ham to a crisp. I mixed the pumpkin soup and stirred the noodles in. I added a bit of parmesan. They say it tasted like palabok but I think it’s psychological because of the color.
  3. Some corn, red capsicum and yellow capsicum were still in the fridge so I mixed those with jalapenos, added some lettuce, then I drizzled olive oil, sour cream and a lot of sriracha before putting a bit of grated cheese on top. The result is a hot and refreshing salad.
  4. I also used the same set of veggies (red capsicum, yellow capsicum and corn) for a breakfast omelette. If you want something a bit more complicated, a bit of seafood such as squid or shrimp and a bit of sweet sausages are more than enough to whip up tasty fried rice.
  5. Lastly, the leftover pasta sauce can also be used as topping over hotdogs. Just like the quesadillas, I added tomatoes, jalapenos and onions but if you have more then you can make it fancier. You can add  lettuce, pineapple, green capsicums,  mustard and ketchup. It’s a filling snack for hyperactive teenagers like my brother.

I’m gonna prepare a grand dinner again next week so we’ll see if I can make a second post under this category. It’s quite challenging and it interests me so! Cheers!