French Bread Pizza

Craving pizza? Make your own, and you'll have a delish pizza in minutes, minus the fats and oils of store bought pizza.


Ingredients:
- 1 baguette (loaf of French bread) - makes 4-6 slices of pizza
- Pizza sauce of choice (home-made or store-bought)
- Mozzarella cheese 
- Any other cheese of choice, such as Pepper Jack (optional)
- Toppings: cooked chicken, green and red peppers, onions, tomatoes, cooked spinach, broccoli, pepperoni, left-over beef, pork, or chicken, etc. 
- Olive oil
- Spices of your choice - oregano, cilantro, garlic powder, chilli powder, etc. (optional)

Method:
- Pre-heat your oven to 350 F.
- Meanwhile, cut French in half and then cut it horizontally to form 4 slices.
- Once oven is heated, bake French bread on a cookie sheet with a small drizzle of olive oil. Allow to bake for 5 minutes.
- Assemble pizza sauce, cheese, toppings and spices on your slice of pizza.
- Bake at 350 F for 15 minutes, or until golden brown.
-Enjoy!!

My awesome pizza nesting bed :)

Ready to bake!

Hot off the oven!

Mom's Kitchen: Kolkata Egg Rolls

This snack/dish is one of the most famous street foods of the Eastern Indian city of Kolkata. Typically it's made with parathas, a fried flour flat-bread, but you can make it with normal flour tortillas.
On special occasions, my family and I like to eat this for brunch, but you can definitely have it as a snack or for lunch/dinner. I made this on Sunday night for my dinner.

Ingredients (for 2-3 egg rolls)
3-4 large eggs
about 1 teaspoon of vegetable oil per egg roll
chopped tomatoes, cucumbers, and onions (or any combination of these)
Tomato ketchup or hot tomato sauce
salt and pepper to taste

Method:
-In a skillet, add 1 teaspoon of vegetable oil and allow it to get slightly warm.

 -Meanwhile, crack open all the eggs and empty the yolks and whites into a bowl. Whisk/stir vigorously until properly mixed. Add salt and pepper to taste.

-Add enough of the egg mixture to the skillet to coat the bottom of skillet evenly. The egg layer can be very thin but usually is about the thickness of about 2 tortillas.

-Before the egg mixture begins to solidify, add a tortilla to the skillet on top of the egg. If you add the tortilla after the egg has cooked too much, the tortilla does not stick as well.

-Once the egg has solidified, flip the whole thing over and cook the tortilla side of the egg roll. You can cook it to your desired crispiness. Typically it is cooked really well until its golden brown and quite crispy.

-Once the egg roll is cooked to your desired crispiness/brown-ness, add the tomato/onion/cucumber mixture and the tomato ketchup/hot tomato sauce to the egg roll. I like mine to be super spicy, so I like to add lots of black pepper as well. 
*Note: when I cooked this Sunday night, I didn't have any cucumbers or onions handy, so I just used tomatoes. 

-Roll up the egg roll and enjoy while its hot! 

*Extras: When I have some extra time and patience and am not desperate to stuff my face, I like to lightly sautee the tomatoes and onions before adding them to the egg roll. I'm not sure if that's authentic or not, but it tastes really good :)