Tortilla Wraps w/ Chicken, Mushroom, Eggplant, Red Bell Pepper

I've been to my sister's and during my week of stay at her place, it's been a pure feast for our tummies. Upcoming posts will feature food we cooked from the visit!

It was my turn to be the cook, so I made my way towards market. I had no idea what I'd buy for dinner. I thought that I don't particularly want to make it a meat or vegetable dish. Feeling indecisive like this gave me the idea. I was going for a little bit of both. Upon noticing the tortilla wraps among breads, the plan was set. Here's the comfort food I came up with -and it's healthy as well : Tortilla wraps with chicken, mushroom, eggplant, red bell pepper and garlic.

I am featuring my step by step cooking photos edited with Poladroid software - which I've been very interested in using recently, for my photography in general. Mentioning this, I'd like to give credit to its maker here with a link back: http://www.poladroid.net By the way, there's a photography group in Flickr for appreciating "poladroid" photography. In case you'd like to see mine, click here please. - I should just add this note that polaroid photography is respected. We're just a bunch of people that feel grateful for creation of almost "polaroid" images were enabled to us.

Back to yummy food!

Beforehand:

- Two chicken breasts cut in cube-ish pieces.
- Mushrooms washed and thinly sliced ( I had the convenience of buying it readied to this)
- Three medium size eggplants and two red bell peppers broiled above oven flame - careful
- Corn and grated mozzarella ready to be used
- Three big garlic heads chopped/cut
- Spices ready to be used: Cayenne pepper, grounded black pepper, thyme
- Tortilla wraps ready on side

For the sauce:

- Yogurt, mayo and mustard mixed in 3:1:1 tablespoon ratio. (Sour cream would work better than yogurt I think. Any other sauce could be used by the way. Complete freedom here, even with ingredients themselves. Your gusto. )

Enjoy!

Miu's Veggielove Soup

I tend to take care of myself very well only after I get sick. So, that’s how I cooked this soup for the first time a while back. Good thing about this nutritious soup is you can add whatever vegetable combination & as much as you like. I love a lot of veggie chunks swimming in my soup.

What you need:

○ Veggies: carrot, broccoli, peas, green onion, cabbage (What else could you use? Potato, zucchini, squash, celery, beet, beans, corn, etc.)
○ Olive oil (Vegetable oil will do as well, since you won't need a lot.)
○ Tomato paste (Out of it? Pasta sauce by any chance? Something tomatoey?)
○ Mint (Dried or Fresh)
○Indian Masala spice - which is a combination of a zillion spices (basically, nutmeg, ginger, cardamom etc.)
○ Blackpepper (Grounded)
○ Pinch of salt
○ Garlic (Minced )
○ Rice / Vermicelli (A handful)
○ Water (About one liter)

How to cook:

Heat olive oil in a pan, add tomato paste and a spoonful of flour (didn't list this one up there, you're fine with or without ). Add a pinch of mint & blackpepper - relief for the sore throats! Gradually add about one liter water while you keep stirring. Meanwhile dice, chop, cut whatever you like with your veggies. Add them into heating watery base. A handful of rice or vermicelli can be added.

Bring to a boil and reduce the heat so little chunks of veggies will soften and their taste will blend in all together deliciously for you.

Enjoy!