Tandoori Flatbread Japanese Mushroom Pizza

I'm not a pizza lover but if the crust is thin enough and crunchy, then I will eat it. Lately, I've been seeing flat bread pizza being served at restaurants as an appetizer.  Flat breads when baked can become crunchy so now, when I crave for pizza, I always look for a place with flat breads! I recently came across a recipe that sounded simple enough and I knew that I will try to make it my own. The outcome is one very healthy yummy pizza!!

Ingredients:

3 Tandoori Flat Bread (Indian Naan)

3 tablespoon olive oil

1 large white onion

3 tablespoon pesto sauce

1 cup feta cheese

150g brown Beech mushrooms

150g white Beech mushrooms

3 tablespoon of mint chutney

Preparation: 

Heat a skillet over medium high heat, when hot, add the olive oil. Add the mushrooms and the onions, and saute until slightly soft, about 2 minutes.

On the flatbread, spread the basil pesto, avoiding the outer one inch edge.

Top the flat bread with the feta cheese

Add the mushroom and onion mixture

Set the oven for 400 degrees and bake for 15-20 minutes until the cheese has melted and the flatbread is toasted. Sprinkle with the mint chutney. Serve hot!

Chicken Tikka Masala

I finally had a chance to visit one of the biggest Indian grocery story in the Bay Area - Bharat Bazaar in Fremont. It's about a mile from my house. I've heard that it's really big and they were right! I spent about 1 1/2 hour slowly walking through the aisles to make sure I don't miss an item to check out. I came out with more spices and some raw rotis, chapatis and naans and some Indian snacks. This week, I decided to try and cook more Indian dishes so I did my research on a few recipes I've been eyeing on. The first one is Chicken Tikka Masala. I borrowed the recipe from another blogger who adapted it from Cook's Illustrated Magazine September/2007 Issue. I did make a few substitution because I didn't have some of the ingredients.

For the chicken tikka:
1/2        tsp ground cumin (I USED 2 TEASPOON WHOLE SEED CUMIN)
1/2        tsp ground coriander
1/4        tsp cayenne pepper (I USED POWDERED RED CHILI PEPPER)
1           tsp salt
2           lbs boneless, skinless chicken breasts, trimmed of fat*
1           cup plain whole-milk yogurt
2           Tbsp vegetable oil
2           medium garlic cloves, minced (about 2tsp)
1           Tbsp grated fresh ginger

For the masala sauce:
3           Tbsp vegetable oil
1           medium onion, diced fine (about 1 1/4cup)
2           medium garlic cloves, minced (about 2 tsp)
2           tsp grated fresh ginger
1           fresh serrano chili, ribs and seeds removed if you cannot take the heat
             (I OMITTED THIS INGREDIENT)
1           Tbsp tomato paste
1           Tbsp garam masala (I USED 2 TBSP TO ACCOMMMODATE THE SERRANO CHILI I DIDN’T HAVE)
1           can (28 oz) crushed tomatoes (I USED 2 BIG ROMA TOMATOES AND MINCED THEM)
2           tsp sugar
1/2        tsp salt
2/3        cup heavy cream (I USED REGULAR MILK)
1/4        cup cilantro leaves, chopped (I OMITTED THIS)

Directions: 

Cut up the chicken in cubes. Mix cumin, coriander, cayenne yogurt, oil, garlic, ginger and salt in a small bowl. Marinate the chicken with the mixture and refrigerate for 30 to 60 mins or longer. 

Make the sauce:  Heat oil in large saucepan or Dutch oven over medium heat. Add onion, stir occasionally and cook until light golden, 6 to 8 mins.

Add garlic, ginger,  and garam masala to the mixture, stir frequently, until fragrant for about 3 mins.

Add chile tomato paste minced tomatoes, sugar and salt, bring to boil.  Reduce heat to medium-low, cover and simmer for 15mins, stirring occasionally.

Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.  

Broil the chicken:  While sauce simmers, adjust over rack to upper middle position (about 6" from heating element) and heat broiler.  Put a foil baking sheet in a deep pan.  Spread chicken in the pan. Broil chicken for 10 to 15mins. Flip chicken half way through cooking time.  Chicken is done when it reaches about 160F and is slightly charred. 

Let chicken rest for 5 mins and then stir into warm sauce. Stir in cilantro, adjust seasoning with salt, and serve with basmati rice or naan/roti.

Bhindi Masala (Okra Masala)

I've been craving for some okra since I started seeing the abundance of harvest at the Farmer's market and also at some local produce market. I finally bought some and the first dish I had in mine to prepare them was Indian style dish. This recipe was forwarded to me by a colleague and she said I should try it myself. I made a few substitution but still turned out quite tasty.

Ingredients:

1 lb fresh okra

4 tomatoes

1 large yellow onion

1 tablespoon garam masala

1 teaspoon powder coriander

1 teaspoon chile powder

4 cloves garlic

1 teaspoon ginger

8 tablespoon vegetable oil

2 bay leaves

5 cloves

salt and pepper to taste 

Slice the okra in small rounds as shown. Dice the onion and the tomatoes. Minced the garlic. Heat a large frying pan and add 4 tablespoon of oil. Add the okra and fried for about 5 minutes. Take out of the pan and set aside. Add the remaining 4 tablespoon of oil and add the bay leaves and cloves and cook for 2 minutes. Then add the onion and the garlic and cook until brown. Add the Garam masala, coriander, chile powder and ginger and cook for 2 minutes. Add the tomatoes and stir with the cooked spice, cover and cooked for about 3 minutes or until the tomatoes are soft but not mushy. Add the okra and stir slowly and cook for another 2 minutes then its done! Remove from pan and serve hot with rice or naan.

Chipotle Pork Chop with Mango and Avocado Salsa

Mangoes are everywhere. It must be getting close to summer! Mangoes are one of my favorite summer fruits. Especially the skinny ones - Champagne Mango or Manila Mango. They are super sweet when they are ripe. I just bought a whole box today because I was thinking of making salsa to go with the pork chop I thawed out before heading out to church. Salsa is always best when served fresh!

Ingredients:

1 1/2 lbs of lean pork chop (1/2 inch thick - about 8 pieces)

4 teaspoon Chipotle Chili seasoning

4 tablespoon butter

1 avocado (scoop out and chopped)

1 Roma tomato (chopped)

2 medium size ripe mango (champagne or manila mango)

salt and pepper to taste

Rub the Chipotle Chili seasoning on both side of the meat. Heat a large frying pan and add 2 teaspoon of butter in medium heat. Add about 4-5 pieces of the pork chop and fry each side for 3 minutes. Do the same for the remaining pork chops. Set aside on a large plate when all chops are done.

Peel the mangoes and slice both sides and chop. Put in a deep bowl. Chop the tomato and add in the bowl with mango. Cut the avocado, discard the seed and scoop out the meat and chop. Add in the bowl and sprinkle with salt and pepper to taste and fold slowly to avoid mushing the avocado.

Arrange the pork chop as shown or serve individually with a few scoop of the salsa. Serve with your favorite veggies and rice.

B.A.B.B. Omelet (Bacon, Avocado, Basil & Blue Cheese)

I was hoping to sleep late today but that didn't happen! I was awaken too many times by kids, calls and door bell ringing! I got up and all I can think about was making something filling for breakfast.

Ingredients:

2 eggs

2 tablespoon crumbled blue cheese

1/2 diced fresh avocado

2 pieces of bacon

1 sprig of fresh basil leaves

1 tablespoon butter

Diced bacon and cook until crispy in frying pan. Remove bacon and set aside and discard the oil fat. Wash or wipe the frying pan and put back on the stove in medium heat. Melt the butter in the pan. Lightly beat the eggs in a small bowl and immediately pour in the pan. As the eggs begin to settle, use a spatula/ wooden spoon, push the eggs towards the center while tilting the pan to distribute runny parts. Continue this motion until eggs stop flowing. Start adding the bacon, basil, avocado and blue cheese on one side of the egg. Leave to cook until the edges/bottom is browned. Fold omelette into half and serve!

Chicken, Baby Portabella and Bokchoy with Oyster Sauce

Instead of ordering bar food after a few drinks today after work, I decided to wait until I get home to have a bite to eat. The bar's food is not that bad but its just not enough to fill my hunger. I was craving for some real food from my own kitchen!

Ingredients:

1 1/2 lbs of cubed chicken breast

1 1/2 lbs of bokchoy with bottoms trimmed

1/2 lb of baby portabella mushrooms cut in halves

1/2 yellow onion diced

4 garlic gloves and minced

6 tbs of sesame oil

4 tablespoon of oyster sauce

3 tablespoon of hoisin sauce

1/4 cups of water

1 tablespoon corn starch

Heat a large frying pan or  wok with the sesame oil. Add the garlic and brown. Add the onion, stir and cook for about 1 minute. Add the chicken, stir well, cover and cook for about 6 minutes in medium heat. Uncover and add the mushrooms, bokchoy, oyster sauce, hoisin sauce and stir well. Cover and cook for about 3-4 minutes. In a small bowl, mix the water and the corn starch and add in the pan. Stir well and cook for another 5 minutes in low heat then its done! ENJOY!