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!

Pasta with Broiled Eggplant, Coriander and Garlic

I was craving for eggplant taste last few days, so I finally satisfied my tummy. I think this veggie enjoys garlic, coriander and olive oil's company the most. I figured I'd use these as sauce to my pasta - soon I had to start preparing because the smoky taste I was aiming for just made me impatient to wait till I could serve my meal. Picture above features my composition of garlic, coriander and eggplants - when I've already completed the first step with them; broiling on my oven flame for 5 - 10 minutes that is. I took them aside when they were soft enough. A smoky smell came out that I didn't mind inhaling a bit as I was moving onto the next step with my ingredients.

I washed & chopped some coriander leaves and got my spices ready before I'd begin peeling whole broiled eggplants' skins - a wise decision. :) As the flesh got exposed, I could begin to slightly mash up eggplant, coriander bits, chopped up garlic and also spices I'd use : Thyme, nutmeg, salt. Adding a table spoonful of olive oil upon finishing the sauce making. Simultaneously, I boiled some water and threw in some bow shaped pasta into the pan. Pasta took about 8 minutes to cook. By the way I didn't need to drain any water afterwards, cause I just add enough water to boil pasta and calculating the bit that'll evaporate!

Sprinkle some cayenne pepper just for decoration purpose and that's all! I didn't have to show a lot of effort for this healthy and yummy meal. What else would go well with it... Hmm, maybe some Turkish yogurt.