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!

Marinate Chicken Miu's Style!

Hmm. Well, I didn't know I had a style of my own. I love to experiment - so it's likely I'll change something when I attempt to achieve new taste. Then to correct, I say... Style of that day recently, yeah.

Chicken I sliced in chunks - I had it spend a night with spice, herbs and olive oil friends. Different buddies this time: fennel seeds, grounded black pepper, thyme, nutmeg, black cumin seeds, chopped garlic, olive oil.

The following day I took the container out to smell, and decide if chicken enjoyed friends' company last night. Pretty much I'd say. It was a good idea to not over-include of any of the ingredients; so they'd all taste well in fair amounts.

I place the chunks on the heated non-sticky pan and keep stirring. I added just some water - as by then the pan was heated well enough to not allow me cook chicken as slow as I'd like to. I thought I could use a little steam, so. Just through the end - before I was about to be done with cooking - I add little sour orange sauce (which is usually for salads and such here) just cause I couldn't help myself.

This be the satisfying outcome.

Chicken with Zucchini, Carrot & Cashew Nuts OR Fellowship of Dill, Black Cumin & Fennel Seeds and Chicken Tikka Masala Spice Mix!

I got satisfied with the outcome of today's food experiment! Actually, ingredients themselves seperately are not new to me but this combination is. I love the fact that chicken and zucchini are compatible in taste, so they hardly ever fail me. Might want to cook this again... it tickled my senses!

What You Need:

○ Chicken breast
○ Zucchini (2)
○ Carrot (2)
○ Olive oil (tbs)
○ Cloves (3-4)
○Dill (a pinch!)
○ Masala spice mix
○ Fennel seeds (a pinch!)
○ Cashew nuts (app 10-15)
○ Black cumin seeds.

How to Cook:

Warm up the pan, add olive oil. Stir fry cube cut zucchinis - just tenderly. Grate carrots and keep stirring meanwhile. When food juice comes out, add fennel, cloves and let them enhance the flavor. Next thing is to add thinly sliced chicken breast. Gradually add water just so food don't burn. I added spices when chicken was still a little squishy, so it could absorb the flavor. When all felt about done, I served on a plate and decorated with black cumin seeds and dill. Oh and some cayenne pepper just for the decoration purpose.

Serving the eyes as much as tummy...