Sissy Mindoreña Vlog

23/03/2025

23/03/2025

23/03/2025

Action may not always bring happiness; but there is no happiness without action.

23/03/2025

23/03/2025

Recipe Name: Atchara

Description: A Filipino pickled dish made with green papaya, carrots, onions, and bell peppers.

Ingredients: 2 cups green papaya, julienned
1 cup carrots, julienned
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 small onion, sliced
1 cup white vinegar
1 cup white sugar
1 teaspoon salt
1 teaspoon whole black peppercorns

Instructions: 1. In a large bowl, combine the julienned green papaya, carrots, bell peppers, and onion.
2. In a separate saucepan, combine white vinegar, white sugar, salt, and whole black peppercorns. Bring the mixture to a boil, stirring until the sugar is completely dissolved.
3. Remove the saucepan from heat and let the vinegar mixture cool for a few minutes.
4. Pour the vinegar mixture over the vegetables in the bowl. Make sure the vegetables are fully submerged in the liquid.
5. Cover the bowl and let it sit at room temperature for at least 1 hour to allow the flavors to meld.
6. After the resting period, transfer the Atchara to clean jars with airtight lids. Make sure to distribute the vegetables evenly among the jars.
7. Store the Atchara in the refrigerator for at least 24 hours before consuming. It will continue to develop flavor over time.
8. Serve Atchara as a side dish or condiment with your favorite Filipino meals. It pairs well with grilled meats, fried dishes, and rice.

23/03/2025

Healthy Chicken Marsala

Ingredients:

4 (6-ounce) skinless, boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
2 tablespoons fresh-squeezed lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon cornstarch

Directions:

1. Sprinkle both sides of chicken evenly with salt and pepper. Place flour in a shallow dish. Dip the chicken in the flour, then shake off excess flour.
2. In a large skillet over medium-high heat, heat the olive oil, then add the chicken and cook it until browned. Set the chicken aside.
3. Add mushrooms, wine, broth, and juice to pan; turn the heat to low and simmer until the sauce is reduced to about 3/4 cup.
4. Whisk 1 teaspoon of cornstarch into the sauce to thicken it. You can add additional cornstarch in 1/2 teaspoon increments to the sauce to obtain desired thickness.
5. Return chicken to pan, turning to coat well. Cover and cook 5 minutes or until chicken is done. Sprinkle with parsley.

23/03/2025

Broccoli Pecan Apple Salad

Ingredients:

4 cups fresh broccoli florets
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped
½ cup pecans, coarsely chopped
½ cup dried cranberries
Creamy dressing ingredients:
½ cup lite mayonnaise
½ cup low fat greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
¼ teaspoon salt
⅛ teaspoon pepper

Directions:

1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

23/03/2025

23/03/2025

Vietnamese Noodle Soup

Ingredients:

6 cups vegetable broth
3 large shallots (type of onion) sliced (1 cup)
½ cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 tbs. soy sauce
12 ¼-inch-thick coins fresh ginger
1 tbs. brown sugar
1 tbs. rice wine vinegar
1 tsp. ground black pepperr
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
1 8-oz. pkg. rice noodles
1 8-oz. pkg. asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (½ cup)
¼ cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

Directions:

1. To make Broth: place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
2. To make Pho: cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

23/03/2025

10/12/2023