Tomato Feta Salad
Ahh! Warm Weather. That means outdoor grilling, sunbathing, and fresh summer salads. It also means TOMATOES!
Tomatoes are probably one of my favorite foods. I like them all ways, all kinds, all shapes, all sizes. However, the bittersweet and ironic part of my love affair with tomatoes is that my husband is not a huge tomato fan. He only eats them cooked or in salsa. Basically, he only eats them when they don’t taste like tomatoes. There goes my options.
I decided to make this salad for a family get together that we had over the weekend. I hoped that Erik would give this salad a try….and he did. We are making progress!
Sweet Tomato Basil Sauce
All tomato sauces are not made equal! I use to think that if I was having pasta with a sauce that was not Prego or Ragu, it was not good. Boy, was I wrong! I thought that all tomato sauces were supposed to taste like those store-bought brands. However, after knowing how good homemade sauce is, I will never buy the store-bought stuff again.
Also, it doesn’t take that much time to make your own sauce, and your efforts are additive and preservative free. Also, anytime you are making a tomato sauce, you HAVE to use San Marzano crushed tomatoes. Their sweet, fresh flavor is unparalleled by any other canned tomato I have tasted. This sauce can be used for spaghetti, or lasagna. You could also add ground beef or chicken, olives, or chili flakes depending on your taste. I am using it for a spinach and ricotta cannelloni that I am making tonight,
Spicy Tomato Cannellini and Chorizo Soup
This week, because of my busy schedule, I planned out all of my meals.
This meal was originally intended for Thursday night. But, we ended up making last minute plans with some of our friends. Then, I was supposed to make this for dinner last night, but we opted to eat out (Indian food) due to my exhaustion from our current production of Romeo et Juliette. So, finally today, there was no excuse, and the weather was freezing, so I made it for a relaxing Saturday lunch. It is delicious, fast, and hearty! You have no reason not to make it.
Soup is always better the next day, or when it has been cooled and reheated. This is why I always cook any soup that I am making over really low heat for at least 10 minutes before serving it. It allows the flavors to meld together, and cool down enough so that you can eat it. What types of food do you crave on cold winter days?
Chicken Tikka Masala
Our new favorite ethnic cuisine is becoming Indian. We have a great Indian place by our house, and they are now building another one down the street. All the dishes are tasty, but I picked a “classic” dish for my first experiment. This dish is actually is not a traditional Indian dish, but has become the most popular Indian dish in the world. I got my recipe from the October edition of Cooks Illustrated.
Serves 2 (recipe can easily be doubled)
Inactive prep time: 30 minutes (marinating)
Prep time: 10 minutes
Cook time: 40 minutes
Chicken Tikka
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground cayenne
1/2 tsp. kosher salt
1 lb. chicken breasts (about two)
1/2 c. plain whole milk yogurt (recommended Brown Cow)
1 tbsp. vegetable oil
1 clove garlic, finely minced
1/2 tbsp. fresh ginger, grated
Masala
1 1/2 tbsp. vegetable oil
1 small onion, diced (or 1/2 of a medium sized)
1 garlic clove, finely minced
1 tsp. fresh ginger, grated
1 serrano chile, de-seeded and minced (leave this out for less spiciness)
1/2 tbsp. tomato paste
1/2 tbsp. garam masala (found in the spice aisle)
1 14 oz. can crushed tomatoes (recommended Muir Glenn)
1 tsp. sugar
1/4 tsp. kosher salt
1/3 c. heavy cream
2 tbsp. cilantro, finely chopped
Basmati Rice, for serving
For the Chicken:
Preheat Broiler and adjust rack to 6 inches above the heating unit.
Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle over chicken breasts on both sides. Let marinate on a plate, covered, in the refrigerator for 30 minutes while you are preparing the other elements of the dish. In another bowl, mix together the yogurt, garlic, oil, and ginger. Set aside.
For the Sauce: (You could also start the Basmati Rice now)
Meanwhile, in a large pot (or Dutch oven), heat oil on medium heat until shimmering. Add the onion and stir frequently until cooked for 8 minutes, or until golden. Add the garlic, ginger, chile, tomato paste, and garam masala. Cook for 3 minutes or until fragrant. Add the tomatoes, sugar, and salt and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes, stirring occasionally. Stir in cream and return to a light simmer. Remover pan from heat and cover to keep warm.
For the Chicken:
Using tongs, dip chicken in the yogurt mixture. Cover chicken generously. Put in on a foil lined baking sheet. Broil chicken for 8 minutes on each side or until the thickest part register 160 with an instant read thermometer.
Remove chicken and let sit for 5 minutes. Cut the chicken into 1 inch pieces and stir into the warm sauce. Do not simmer the chicken in the sauce. Stir in cilantro and adjust seasonings to taste.
Serve with Basmati rice and naan bread.
