Lemon sugar crepes- So good I already ate the other half!

I will post a recipe for this soon...so good I ate the other half before I could take a picture! 

Veal & Portabellas in Wine reduction + Stiry-Fry Veg Pita Pizza

Today's meal doesn't take long to cook and is best served right away!  As always, there will be a non-veg and a veg meal!

Veal scallopini with Portobella Mushrooms in a red wine reduction &

 Stir Fried Veggie Pita-Pizza

Veal

Ingredients: Veal scallopini, 1 large portobella mushroom, 1/2 cup red wine, 2 TBS of flour, half for dusting the veal, half mixed with equal parts hot water , salt and pepper, 1 TBS of butter, 1 TBS of olive oil, spaghetti, garlic-olive oil, and chilli flakes

I've been finding it more fun to cook when I prep everything first instead of scrambling for things I've forgotten..

1. Pat the veal dry
2. Dust with flour on both sides
3. Salt and pepper both sides
4. In a HOT pan, melt butter with olive oil
5. Since the veal cooks quickly I also started boiling water for the spaghetti

6. Sear both sides of veal quickly, do not overcook, just get a good brown sear on both sides!
7. Take veal out of pan
8. Add mushrooms and saute
9. Add the wine and previously mixed flour and hot water

10. Reduce wine until it is a thick sauce by cooking on med-high heat
11. Add spaghetti to boiling water, salt with 2 tsps and cook for 7-8 minutes, remove from water and drizzle with olive oil. Finish off by sprinkling chili flakes on spaghetti (optional)
12. In the last minute of cook time, add the veal back to the pan, mixing it with the wine reduction

Serve with spaghetti tossed in garlic flavored olive oil and chillis

PITA PIZZA

Ingredients: Pita ( I used a wholewheat pita square), onions, garlic, mushrooms, zucchini, garlic-olive oil, pizza sauce, mozzarella cheese\

PREHEAT OVEN/CONVECTION OVEN TO 450

1.Drizzle pita with garlic flavored olive oil             

(you can use any olive oil, I just love this one!)

2. Spread pizza sauce all over the pita

3. Saute all vegetables, adding the garlic last so it doesn't burn

 4. Place vegetables on pita, spread evenl
 5. Top with cheese
 6. Cook for 8-10 minutes

When you make Indian food, you cant just cook one dish!

 I have yet to eat Indian food and only eat one dish. It is ALWAYS an assortment of dishes. I love having a little bit of everything.

Today's concoction of a meal consists of chicken curry, egg and mushroom curry, green beans and potatoes sauteed with garlic and butter, and Basmati rice with peas

Below are the full lists of ingredients separated by dish..incase you don`t want to make all of this in one day!

Chicken Curry                                                                                      

• 1 Cup chopped onion
• 1 Cup chopped tomato
• 3-4 Cloves of garlic
• 2 Chicken breasts, cubed
• 2 tbs of tandoori masala
• 1-2 tsp of salt ( I adjust salt as I go)
• 1-2 tsp of cumin
• 1 tsp of cracked black pepper
• 1 tsp of turmeric
• 1 tsp of red chilli flakes
• 1 tsp of cayenne pepper

Egg Curry

• 1 Cup chopped onions
• 1/2 Cup of chopped tomatoes
• 4-5 Boiled eggs
• 1-2 tsp of cumin
• 1 tsp of cracked black pepper
• 1 tsp of turmeric
• 1 tsp of red chilli flakes
• 1 tsp of cayenne pepper
• 1-2 tsp of garam masala
• 1 Potato, cubed
• 4 medium sized mushrooms ( I used baby bella`s)

Green Beans and Potatoes

• 2 Cups of chopped green beans
• 1 large potato, cubed
• 2-3 cloves of garlic
• 1 Tbs of butter
• Salt and cracked black pepper to taste

Rice with peas

• 2 cups of Basmati rice, washed several times!
• 1 Cup of peas

THE SETUP..the more things ready to go..washed..chopped..prepped..the better!

When I'm cooking Indian food I like to cut all my ingredients for all my dishes before I begin.

Green beans chopped and washed and ready to go. The potatoes for my Egg curry and green beans are soaking in the water to prevent the potatoes from browning..and I hate using too many dishes..because I hate doing the dishes!

Two chicken breasts, chopped into chunky cubes and marinated for 3 hours 

Marinade: Salt, cracked black pepper, tandoori masala, paprika, and cumin

One..Two...Three...COOK COOK COOK!!!

I love being able to cook as many things as I can at the same time so that I can clean up all the pots and pans as quickly as I can..and finally I can get to EATING!

1. Pan fry the marinated chicken to get a nice seared brown on the outside
2. Boil Eggs for Egg curry - ( boil 10 minutes and remove shells immediately)
3. Wash 2 cups of rice and place in rice cooker with a cup of peas (omit peas if you want..I just love them and I love seeing color in my food!)
4. Melt a tbs of butter in a pan and lightly saute 2-3 cloves of garlic
5. Set up a glass baking dish and toss melted butter and garlic with green beans and potatoes
6. One pan for Egg Curry, one pan for Chicken Curry, and stick the green beans under the broiler for 12 minutes, checking on them halfway to mix
7. Chicken Curry Pan - Add a cup of chopped onions and saute until brown, add garlic and lightly saute, add onions and the following seasonings: red pepper, turmeric, a pinch of salt and a tsp of tandoori masala. Add the previously browned chicken and then a cup of water. Cover with lid and simmer on medium heat until thick gravy is all that is left surrounding the chicken
8. Egg Curry - Add a cup of chopped onions and saute until brown, add diced potatoes and brown, then add chopped mushrooms and half a cup of peas and half a cup of chopped tomatoes and the following seasonings : red pepper, salt, cumin, cracked black pepper and a cup of water. Bring to a boil until it resembles a thick sauce or gravy. Add boiled eggs and simmer another 5-7 minutes

TA-DAAAAAA

You now have chicken curry, egg and mushroom curry, green beans potatoes with fresh garlic, and rice with peas!!!