Breakfast Pizza Omelette For One#Fantastical Food Fight

This makes a wonderful breakfast! It's like having a flavor of pizza for breakfast with eggs which is gluten free and nutritious. 

A great recipe for when you're in a rush or you're too tired to cook dinner. It's filling and perfect!!
Serves One
Ingredients
2 Eggs
2 Tablespoons Finely Chopped Scallions
2 Tablespoons Capsicum - cut tiny cubes
2 Tablespoons Black Olives slices
1 Long Chicken Sausages - finely chopped
2 Tablespoons Tomato - de seeded and cut into cubes
2 Mushrooms - finely chopped
¾ Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
¼ Cup Milk
¼ Teaspoon Salt
1 Tablespoon Oil
2 Tablespoons Parmesan Cheese

Method

Chop all the vegetables and chicken sausages, keep aside. 

In a large bowl add milk  and all the dry spices, give it a good mix then crack in the eggs and whisk till light and fluffy. 

Heat oil in a pan, put half beaten egg mixture, top evenly with veggies and sausages ,   then pour in the remaining egg mixture add the olives. 

Cover  the pan  for  a minute or two, when half cooked sprinkle Parmesan cheese. 

Cover, cook on low heat for 2 -3  minutes, cook until done. 

 Flip it for a minute only.  

Take it out on to a serving plates.

Serve with herbed butter toast.

Slice it and enjoy with toast.  Sumptuous breakfast!!
Labels :  Egg, Omelette, Pizzas, Olives, Mushroom, Breakfast, Herbed Butter, Dinner, Fantastical Food Fight
This month, event for Fantastical Food Fight is all about omelets.

You are invited to the Inlinkz link party!

Click here to enter

Mushroom Pepper Fry - Side Dish

In my house we love mushrooms and this veggie is a must at least once a week. This is a protein packed mushroom dish, it's simple and yummy. A person who does not like mushroom will also love this dish. This is a dry dish with no gravy.

Ingredients 

1 Onion - finely chopped 
1 Tomato - finely chopped
1/2 Teaspoon Cumin seeds
1 Bay leaf
1 Stick Cinnamon
4 Peppercorns
2 Green Cardamons
3 Cloves
1 Teaspoon Ginger- Garlic paste

1 Teaspoon Coriander powder

1 Teaspoon Cumin powder
1/2 Teaspoon Pepper powder
1/2 Teaspoon Red chilly powder

1/4 Teaspoon Turmeric powder
Salt to Taste
1 Teaspoon Lemon juice

3 Tablespoons Oil

A Spring Curry leaves

1 Green chilly -  finely chopped

1 Packet Mushroom - chopped

For the Tadka

1 Tablespoon Butter
5 Peppercorns
1/2 Teaspoon Cumin seeds
4 Cloves Garlic

1 Tablespoon Coriander - chopped  for garnishing

Method

Heat oil in a pan , add whole garam masala, cumin seeds and when they crackle add chopped onions ,salt.  turmeric,  ginger garlic paste and tomatoes,  fry till tomatoes turn soft and mushy .  Then add curry leaves,  green chilly and add mushrooms, coriander, cumin, chilly and pepper powder, stir fry for  a minute, then cover and  cook till the mushrooms are done.  
For the Tadka

Roughly crush the garlic. pepper and cumin seeds in a mortar  pestle. 

In another pan add butter , add crushed garlic, pepper,cumin seeds mixture just stir fry for a minute. Pour this over the cooked mushroom mixture, add  lemon juice and chopped coriander leaves serve hot with chapatis and rotis or as side dish.

We had this for our afternoon lunch and it's yummy. 

Labels : Mushroom, Vegetarian, Vegetables, Side Dish

Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix#Soupswappers

This is excellent for a party. Place this in a large bowl and keep small individual soup bowls at the side. Let each one serve themselves.

This is so delicious and easy to make from start to finish it take just 30 minutes and you are done with a quick meal.

Serves 3 as a meal and 4 -5 as an appetizer
Ingredients

1/2 Cup Level Cream Of Soup Mix -DIY/Homemade 

1 Big Vegetable Stock Cube
4 - 5 Cups Water
1 Cup Sliced Fresh Mushrooms
2 Cloves Garlic - minced
1 Small Onion - finely chopped
A Dash of Black Pepper powder
Salt to taste¼ Teaspoon Freshly Grated Nutmeg - optional
1 Tablespoon Butter

Method

In a sauce pan add the butter , garlic and on medium low flame saute till it start to turn brown, immediately add the onions and saute till its translucent. Add the cream of soup mix and stir it with a whisk for a minute or two. Now add the chopped mushrooms and saute them for 2 minutes. Add the stock cube and water and whisk till it is lump free. Continue to whisk on medium low flame till it comes to a boil.

Continue to whisk till it thickens, taste for salt and pepper, if you like nutmeg add at this stage . Give the soup a good mix. Remove half of the mushrooms and puree it in a blender. Add this puree back into the soup and again give it good whisk and heat it if necessary. 

Serve this into big bowls, garnish with a dash of pepper powder and few fresh basil leaves. Enjoy it as a meal.

Labels : Mushroom, Vegetarian, Creamy, Healthy, Preservatives free, Main course, Appetizer, Soup, Soup  Swappers, Homemade Cream Of Soup Mix

Check the other recipes for Soup Swappers this month, our host is Camilla M. Mann.  Thank you dear for hosting this event.

• Cream of Mushroom Soup With DIY/Homemade Cream Of Soup Mix by Sneha's Recipe
• Italian Wedding Soup by Karen's Kitchen Stories
• New Year's Soup by Making Miracles
• Pear and Sweet Potato Soup by A Day in the Life on the Farm
• Potato Leek Soup with Herbes de Provence by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Trinidadian Corn Soup by Culinary Adventures with Camilla
• Velouté de Châtaignes by Palatable Pastime

Spinach And Chicken Quiche#BakingBloggers

A filling, hearty and creamy quiche. Make this for a party and see the praises that you get for the party.. This would be good for brunch, dinner or as a meal in itself. Made this for a family get together and it was gone in minutes.
Made 2 Pie's  of 10″ size 
Ingredients

For the Pie Crust 
150 Grams Butter - room temperature
150 Grams Vegetable Shortening
500 Grams All Purpose Flour
1 Teaspoon Salt
1/4 Cup Chilled Water or as required

For the Filling 
1 Cup Heaped Shredded Cheddar cheese
500 Grams Chicken - cooked and chopped
2 Cups Packed Spinach - washed and chopped
200 Grams Mushrooms - sliced
4  Cloves Garlic - finely chopped
4 Large Eggs
200 ML Fresh Cream
1/2 Teaspoon Salt or To taste
1 Teaspoon Black Pepper powder or to taste
Method

Cook the chicken with salt, ginger and garlic paste.

Make the pie crust and keep it in fridge to cool.

To make  the Chicken filling
In a teaspoon of butter lightly saute the mushrooms and garlic .
In a bowl add the chicken, mushrooms, spinach and cream mix well.  Now the chicken filling is ready.
In another bowl beat the eggs, salt and pepper to taste keep aside.

To make the pastry shell
Roll the pastry dough and press it into a 10″ pie dish. Spoon the little chicken filling mixture into pastry shell, pour a little egg mixture, sprinkle little cheese; then again the chicken filling mixture spread evenly, pour the remaining egg and top it with cheese.

Bake at 175° in a preheated oven, for 25-30 minutes or until knife comes out clean.
Let rest for 15 minutes before serving.  

Enjoy!!

Labels : Chicken, Quiche, Spinach, Baked, Baking Bloggers, Mushroom, Egg, Cheese, Fresh Cream

Baking Bloggers- Theme Holiday Pies
Amazing Apple Pie by Simply Inspired Meals
Blueberry Mini Pies by Karen's Kitchen Stories
Butternut & Apple Galette by Sid's Sea Palm Cooking
Chicken and Spinach Quiche by A Day in the Life on the Farm
Chocolate Cream Pie by Making Miracles
Kate's Perfect Plum Pie by Food Lust People Love
Lemon Meringue Tart by Culinary Adventures with Camilla
Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
Pear Ginger Pie by Cookaholic Wife
Pecan Streusel Pumpkin Pie by Palatable Pastime
Sour Cream Pear Pie by Pandemonium Noshery
Spinach and Chicken Quiche by Sneha's Recipe

Baking Bloggers is a group of food bloggers who vote on a shared theme and then post about it once per month which is started by Sue . If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Chicken Cataplana#EattheWorld

Chicken Cataplana is known as Cataplana De Galinha in Portuguese language. It's is an easy, quick, stir fry and delicious dish to prepare. Enjoy this with boiled rice and here you have a complete meal.

Serves Two
Ingredients 
300 Grams Chicken - cut into thick strips
1 Teaspoon Garlic Paste 
1 Tablespoon Sriracha Sauce 
2 Tablespoons Sweet Chili Sauce
1 Teaspoon Sugar 
1 Tablespoon Vinegar 
½ Teaspoon Chicken Powder ½ tsp
2 Tablespoons Heaped Tomatoes Puree 
½ Teaspoon Salt 
½ Teaspoon Black Pepper ½ tsp
4 Mushroom  - sliced ¼ Cup Each Green, Red and Yellow  Bell Peppers - sliced
1 Onion - thickly sliced

Method

Marinate chicken with all the sauces and dry spice for 30 minutes. 
In the meantime chop all the veggies, keep aside.

In a pan heat oil, fry marinated chicken for 5 to 7 minutes. Add in all the vegetables with half cup water, cover and simmer for 5 minutes or till the chicken is done. Serve hot with rice.  

Enjoy!!

Labels : Chicken, Portugal, Serves Two, Eat the World, Mushroom, Capsicum 
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Portugal.

Check out all the wonderful Portuguese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters) 
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery:Portugese Tremocos Beans
Sneha at Sneha’s Recipe:Chicken Cataplana#EatTheWorld

Chicken Ramen Soup#Foodieextravaganza

Since November 12th is National Chicken Soup for the Soul Day. We are asked by our host Stacy to create our chicken soup recipe. 

My niece who often visit's Dubai is famous for posting her favorite Ramen Soup pic.  Inspired by her love for this soup, here is my take on the Ramen Soup. Though I, have never tasted this soup, made it as per the pic she post. It was simple to make yet very delicious and soul comforting. Loved having it.

Serve 2
Ingredients
1 Chicken Breast
5 Button Mushrooms- sliced
1  Bok Choy - chopped
1 Celery stem - chopped
2 Cups Chicken Stock
2 Tablespoons Light Soy sauce or according to your taste
A Dash of Chilly Flakes
Salt And Pepper to taste
1 Teaspoon Parsley
1/4 Teaspoon each Butter & Sesame Oil
2 Soft Boiled Egg
2 Small Packs Ramen Noodles

Method

Heat a grill pan with butter and on high flame sear the chicken breast till it changes color  and get grill marks on both sides. 

In the same pan add the mushrooms and saute for a minute.

In another sauce pan add the stock, celery stem, bok choy, parsley, the chicken and mushrooms bring this to a rolling boil. Cover and let it simmer for 5 to 7 minutes on medium low flame. Now add the soy sauce, sesame oil, salt, pepper and chilly flakes mix this well and let it simmer on low flame again for 3 -4 minutes.

In the meantime boil the egg and noodles. Keep aside.
When the soup is done serve it hot.

First arrange the noodles in the center arrange the chicken slices and egg slice as shown in the pic and pour in the broth and enjoy.  This is a healthy and filling soup, does not require any accompaniment.

Labels : Soup, Foodie Extravaganza Party, Chicken, Ramen Soup, Noodles, Egg, Bok Choy, Mushroom, Healthy Dinners

Asian-Style Chicken Dumpling Soup from Karen's Kitchen Stories
Chicken Ramen Soup from Sneha's Recipe
Cranberry Chicken Noodle Soup from Palatable Pastime
Creamy Chicken Asparagus Soup from Hardly A Goddess
Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
Hot and Sour Chicken Soup from Food Lust People Love

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Mushroom In Green Herb Sauce#Foodieextravaganza

Mushroom is know as  Khumb  in Hindi , is a very versatile veggie.   This dish has a awesome look and tastes delicious, since I have  used fresh coriander  to get that great color.  Try this Mushrooms In Green Herb Sauce / Khumbi In Green Herb Sauce and you too will enjoy it and make it often.  Since mushrooms are high in protein , I always make mushrooms at least once a week. 

This month for  Foodie Extravaganza  Party , our host  is Wendy  and we are  celebrating National Mushroom month and this dish is apt for the theme.  Thank you Wendy for choosing a wonderful theme.

Ingredients

200 Grams Buttons Mushrooms
3 Medium Onions - chopped
1/3 Cup Packed Coriander leaves with stems
2 Cloves
4 Peppercorns
1 Black Cardamom
2 Green Cardamom
1 Cinnamon
1 Teaspoon Cumin Seeds

1 Inch piece Ginger
3 Cloves Garlic
3 Green Chilies or as per taste
1 Teaspoon Heaped Roasted Coriander powder
1/2 Teaspoon Heaped Roasted Cumin powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1/3 Cup Thick Yogurt - beaten
2 Tablespoon Fresh Cream

Method

Wash and clean the fresh button mushroom properly and peel the skin. Chop them in four pieces.

Whisk the cream and yogurt well.

In a pressure pan add the onions, garlic and ginger with quarter cup water. Close the cooker and take 2 - 3 whistles, when the cooker cools completely, then blend the boiled onions, garlic, ginger mix along with the green chillies and coriander leaves with the stem into a paste in a blender.

Heat oil in a kadai / pan, add whole cardamoms, cloves, cinnamon, peppercorns  and cumin seeds, let it splutter. Now add the blended mixture and fry till oil separates. Add turmeric, coriander powder, salt and quarter cup of water, fry again till oil separates. 

Take the kadai off flame, then add the cream and yogurt mix, and give it a quick stir.  Add a cup of water and mix well.  Keep the kadai, back on flame and stir continuously till oil surfaces on top.  Keep stirring continuously , add in cumin powder, mushrooms and mix in well. Cover and cook for 4-5 minutes or until the mushrooms are done. Add the garam masala powder and give it a quick stir. Adjust the gravy consistency and seasonings and serve 

hot.

Labels : Mushroom, Vegetables, Vegetarian, Foodie Extravaganza Party, Healthy, Gluten free
Here are the rest of the mushroom recipes:

Chicken & Mushroom Vegetable Medley by Reviews, Chews & How-Tos
Chicken and Mushroom Puff Pastry Pie by Food Lust People Love
Mushroom quesedillas by Caroline's Cooking
Mushroom, Sausage, and Spinach Strata by Karen's Kitchen Stories
Mushroom In Green Herb Sauce by Sneha's Recipe
Portabella Mushroom Cheesesteak Sandwich by Simple and Savory
Salisbury Steak with Mushroom Gravy by A Day in the Life on the Farm
Steak with Porcini Mushroom Gravy by Palatable Pastime

Composed Panzanella Salad With Shrimp And Zucchini #Fishfriday

Panzanella is a Tuscan salad of bread and tomatoes that is  mostly made in the summer. It has chunks of stale bread and tomatoes, with different add in like onions and basil, dressed with olive oil and vinegar.

I have been watching food channels and where they toss a  Panzanella salad, was tempted to try it immediately.  But as the saying "Man proposes and God Disposes" was always the mantra that came my way.   

When  our Host Hosted by Sidsel McOmie choose the theme "Salad Using Seafood" for Fish Friday's event.  This was on my to do list, has seen the light of day.   Incidentally,  somehow,  all ingredients  including the cooked shrimp was there in my refrigerator.  Bought the crusty Brun bread (see the pic here).  

I was ready to make the Composed  Panzanella Salad !

I wanted to serve this as a composed salad,  hence,  nicely arranged my panzanella salad on a large  square glass tray  or if you have  wood cheese board then that's best for this salad. 

This humble panzanella salad was our  meal in itself!  

Serves : 3 as a meal  
Ingredients
For the Sun-dried Tomato Dressing 
3 Tablespoons  Homemade Sun-dried Tomatoes
2 Garlic cloves - chopped
1 Big Ripe Tomato - chopped
3 Tablespoons  Parmesan cheese  - grated
A Juice of  Large Lemon
2 Tablespoons White Wine
1 to 1.1/4 Cup Extra Virgin Olive Oil
A pinch of Salt 
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Paprika powder
Veggies for the  salad
2 Medium size zucchini, cut into large cubes or pieces 
4 -5 Button Mushrooms - halved
Extra Virgin Olive Oil  as required
Salt and Pepper  to taste
3 Large Tomatoes - cut into wedges
2 Scallions / Spring onions - chopped
2 Loaf Crusty Bread -  cut into small cubes -
200 Grams  Large Cooked Shrimp
3  - 4 Slices of Chicken Salami
Feta cheese as required  - I used 150 Grams
Handful of Fresh Mint or Basil leaves  - I used Basil

Method

Preheat the oven to 200 degrees.

First Step  

Toss the zucchini  cubes and mushrooms in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake at 200 degrees  for 10 minutes, tossing  it and again for another 10 minutes. 
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.  

Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with black pepper only, and bake in the 180 degrees  in the oven for 15 minutes or until the bread cubes are crisp and golden.

As these are getting baked let's prepare the 
Sun-dried Tomato Dressing.
Second Step

In a blender, add all the dressing ingredients except the extra virgin olive oil. Blend. While the mixer is running, slowly pour the extra virgin olive oil through the tube. Let the mixer run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your taste. Pour into a serving bowl. Cling wrap it and refrigerate until you are ready to serve the salad.  

If anything is remaining use it as  dip or a sandwich spread! 

Let's arrange the Composed Panzanella  Salad

Place a small bowl of the Sun-dried Tomato Dressing in  the center of the tray or wood cheese board. Then begin to arrange the ingredients on the tray beginning with the wedges of  tomatoes. Add the roasted zucchini, green onions, the cooked shrimp,  chicken salami, , cheese, and fresh herbs around the tomatoes, scatter the crumbled feta cheese across the salad .Keep  the bread on one side . 

Take a plate and fork in hand -  help yourself with a little of everything and drizzle the Sun-dried Tomato Dressing on top and Enjoy!  ... yum ..yum !!

Labels : Salads, Panzanella Salad, Zucchini, Mushroom, Brun Bread, Homemade Sun-dried Tomatoes, Sun-dried Tomato Dressing, Chutneys & Dips, French Cuisine, Fish Friday