Chicken and Mushroom Quesadillas with home made tortillas

September 11, 2008

OLYMPUS DIGITAL CAMERA

I’ve always wanted to make my own whole wheat flour tortillas but was never able to find the right recipe – they always seemed to be lacking something – well not anymore, because I have found the recipe for the perfect (If there exists such a thing) whole wheat flour tortillas!

Also the above quesadilla’s where a big hit with my family specially my brothers who tend to be very picky eaters and don’t do foreign. I mean even if its something simple like rosemary scented oven grilled fries they will refuse to look at them (if they found out that they are rosemary scented oven grilled potatoes), unless I tell them its plain ol’ french fries then they will gobble them down – you get me , right? 

  Chicken and mushroom Quesailla’s

  • Ingredients:
  1. 2 Tablespoon olive oil
  2. 1 teaspoons chili powder
  3. 1 garlic cloves, minced
  4. 1 teaspoon dried oregano
  5. 2 ounces fresh shiitake mushrooms, stemmed, sliced
  6. 2 ounces button mushrooms, sliced
  7. 1 cups shredded cooked chicken
  8. 1 small finely chopped onion
  9. 1/3 cup chopped fresh cilantro
  10. 2 1/2 cups grated cheddar and masadam Cheese (masadam is one of my all time favourite cheeses – along with parmesan, gorgonzola, goat, cheddar, mozzarella, feta… the list will go on for several pages but I hope you get the picture!)
  11. Olive oil (to brush)
  12. 4 (around 8 inch diameter) home made tortillas (recipe follows)
  • Directions:

Heat olive oil over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 5 minutes then add onions and saute for a further 5 minutes. Remove from heat. Mix in chicken and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)

Heat a dry iron skillet.Lightly brush oil on 1 side of tortillas. Place tortillas, oil side down on skillet (one by one). Put the chicken mixture on the tortilla, spreading to even thickness. Let it sit on the skillet until slightly colored, fold the tortilla in half and cook both sides until golden brown. Do the same for the remaining tortillas. Cut into wedges. serve and enjoy.

note: I put jalapenoes in mine! You may do the same!

Whole Wheat flour tortillas

Adapted from homesick texans blog, you will need half this recipe for the quesadillas

§ Ingredients:

1) 2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)

2) 1 1/2 teaspoons of baking powder

3) 1 teaspoon of salt

4) 2 teaspoons of vegetable oil

5) 3/4 cups of warm milk

§ Directions:

1) Mix together the flour, baking powder, salt and oil.

2) Slowly add the warm milk.

3) Stir until a loose, sticky ball is formed.

4) Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

5) After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

6) After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

If not making Quesadillas then:
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Advertisements

Eggplant and green pepper kugel

September 10, 2008

OLYMPUS DIGITAL CAMERA

A kugel? you may have not heard of it, I hadn’t either until I came upon it day before yesterday on www.myrecipes.com .

Traditionally a kugel is made either with potatoes or noodles but this one uses matzo meal (you can substitute this with regular breadcrumbs – I used whole wheat ones that I made at home).

This dish kinda reminded me of a quiche, and it was very delicious and well accepted – the leftovers I used them the next day as filling in puff pastry (very clever if I may add).

Eggplant and green pepper kugel

  • Ingredients:
  1. 1  large eggplant (about 2 pounds)
  2. 2  teaspoons  vegetable oil
  3. 3  cups  finely chopped onion
  4. 1 1/2  cups  finely chopped green bell pepper
  5. 3  tablespoons  pine nuts
  6. 1 1/2  teaspoons  salt
  7. 1/2  teaspoon  freshly ground black pepper
  8. 2  large eggs, lightly beaten
  9. 3/4  cup  matzo meal
  10. Cooking spray
  11. 1  teaspoon  paprika
  • Directions:
  1. Preheat oven to 450°.
  2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450° for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, black pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450° for 35 minutes or until pudding is thoroughly heated and golden brown.

Vietnamese Chicken Meatballs

September 7, 2008

OLYMPUS DIGITAL CAMERA

This may sound slightly odd but yesterday I was craving meatballs! And don’t think that I’ve heard anyone crave meatballs. But anyway that was the case and the above picture was the result.

This Vietnamese recipe is adapted from cooking light: The best of cooking light.

These meatballs where very light and tasted amazing specially with a Thai sweet n sour chili sauce that I just got my hands over.

Recipe:

Ingredients:

1) 1 pound Chicken breast (skinless/boneless)

2) 3 cloves garlic minced.

3) 3 shallots, chopped.

4) Handful of mint and coriander (more of the coriander)

5) 3 Tablespoon Fish Sauce

6)  1 stalk of fresh lemon grass, tender white inner bulb only, minced.

7) 1 1/2 teaspoons cornstarch

8) 1/2 teaspoon kosher salt

9) 1/2 tsp ground black pepper.

10) 1/2 cup sugar

Directions:

1) Preheat oven to 400degrees, line baking sheet with parchment paper. In a food processor pulse the chicken until coarsely chopped, transfer to a bowl. Mix the rest of the ingredients EXEPT the sugar and combine with chicken using your lovely hands.

2) Spread sugar on a plate. Roll the chicken mixture into 1 1/2 inch balls with slightly moistened hands. Arrange on baking sheet and bake for 15 minutes until browned and cooked through.

3) Serve on bed of lettuce with sliced red onion and cucumber. Serve with Asian chili sauce. 


First Time – Savoury

September 4, 2008

Carmalized Onion and Eggplant Quiche3

So you might know from reading my last post that its Ramadan, and as per tradition lots of wonderful delicious goodies are made to break the fast with. And I made this quiche yesterday and decided to post it!

Up till now this has been a strictly dessert blog, but I decided to venture out a little bit – experiment.. although I do make fancy stuff for lunch and dinner all the time, but I rarely post them up.

This is a lighter version of the oh soo delicious but not soo light quiche. I was describing it to my best friend (over sms ofcourse) and I told her that this is an ‘Abeer friendly’ quiche (yes I have issues) 😐

Carmalized Onion and Eggplant Quiche2  Caramalized Onion and Eggplant Quiche

Ingredients:

Crust:

1) 1 1/3 cup rolled Oats

2) 2 T Butter

3) 3 T Chilled Water (Approximately)

4) Cooking Spray

Filling:

1) 1 large eggplant, cubed

2) 2 medium onions, diced

3) 4 medium tomatoes, (boil for around 10 min, then peel and chop)

4) 1 tsp dried oregano

5) a handful of chopped parsley

6) 1/2 tsp red chilli flakes

7) Salt and pepper

8) 1/2 cup skimmed milk

9) 2 egg whites (or one egg)

10) 1/4 parmesan cheese (you can put more – don’t be precise)

Directions:

Crust:

1) Preheat oven to 375°.

2) To prepare crust, combine oats; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a 9 inch pie plate coated with cooking spray.

3) Bake at 375° for 7 minutes. Cool on a wire rack.

Filling:

1) Put a little salt on the eggplant and let drain for 1/2 an hour.

2) Heat a little olive oil in a pan, add onion and saute until slighlty caramalized.

3) Add the egg plant and saute for 5 minutes, add tomatoes (juices and all) and the remaining ingredients except for the milk, egg whites and cheese. Let simmer for 5 minutes.

4) Put in Cooled Pie Shell, mix together milk and egg whites and pour over the quiche, top with cheese.

5) Bake in the preheated oven at 400 degrees, for approximately 40 minutes.

6) Enjoy!