I consider this recipe one of my little victories because Nick actually likes it. I always figured he’d like Indian food (one of my absolute favorite cuisines) because he loves bold, highly spiced and seasoned foods. But the firs time I took him to an Indian restaurant, he didn’t enjoy it at all, really. Then again, my saag wasn’t very good there either, so I hoped it was because it just wasn’t a very good restaurant. I made this one night, and now Nick actually requests it. Success!!

This isn’t exactly very authentic, but since when is a dish often called “butter chicken” considered authentic anyway? I used a Cooks Illustrated recipe as a starting point, but then I mostly wing the spices from there. I don’t use any pre-blended spices (garam masala or the like), even though that might be a bit easier if I found a blend I enjoyed. I find it’s just as easy to pour the ground spices in a bowl first, keeping the genera ratios of spices the same for each batch. Sometimes I might add more cinnamon if I feel like it, sometimes more cumin, etc. I’d say that I easily doubled the amount of spices called for in the original CI recipe, though.

Also not traditional, I add a bunch of frozen peas right at the end of cooking. I usually don’t make a side dish with this (besides some naan from Trader Joe’s), so I’d feel guilty if I didn’t some kind of veggie in there somewhere. Feel free to add some potatoes to this dish to stretch the chicken and make it a little more economical as well. I’ll do my best on the spice quantities, but since I don’t measure them, they’re just guestimations. Go by your taste and add more as you go along.

Chicken Tikka Masala

Chicken/marinade:
2 lbs chicken breasts of combo breasts and thighs
1 c plain yogurt
2 T fresh grated ginger
2 cloves garlic, minced
1 t cumin
1 t coriander
1/2 t cayenne

Masala:
2 28-oz cans crushed tomatoes (I love Dei Fratelli)
1 large onion, diced
3 cloves garlic
2 t fresh grated ginger
3-5 serrano chiles, chopped
~2 T coriander
~1 T cumin
~2 t cardamom
~1 t cinnamon or one cinnamon stick
~1/2 t black pepper
~1 t cayenne
~ 1/2 t tumeric
1 c heavy cream
12 oz frozen peas
cilantro, chopped, to taste

1. Cube chicken into large chunks and combine with other ingredients in a plastic bag. Marinate 1-2 hours.

2. Heat butter or olive oil in a large skillet or Dutch oven over medium heat. Add onions, chiles, garlic and ginger and saute until soft. Add dry spices and toast until fragrant, about 1 minute.

3. Add chicken to pan directly from marinade, letting excess drip off. Cook 7-9 minutes over medium, until browned in some spots, but without letting the spices burn. The yogurt will sort of caramelize and give a nice fond with the spices. The chicken will not be fully cooked.

4. Add tomatoes, stir well and simmer for 20 minutes over medium-low. Taste, season with salt and adjust other seasonings as you like.

5. Stir in cream, peas and cilantro. Bring back up to heat before serving over basmati rice and naan.

This is a case of do as I say, not as I do. (Though, if you do as I do, it’ll still turn out extremely tasty.) Traditionally, this is made with guanciale or pancetta, but I used leftover bacon from carbonara a couple weeks ago (which, coincidentally, should also include guanciale or pancetta over bacon). If you can’t find, or don’t want to bother using either of those, just use bacon. Traditionally, this recipe calls for romano cheese, but I use parmesan because I always have it on hand. It’s still good, just not authentic.

I love this pasta because it’s one of those Italian dishes that’s so simplistic. A few ingredients, a quick pan sauce, and dinner’s ready. The quality of those ingredients really matters though, so don’t skimp and use Kraft cheese or crappy canned tomatoes.

Unfortunately, while I love this for it’s simplicity, Nick finds it boring and lacking in the meat department. But don’t listen to him, this is perfect for summertime when it’s hot out and you want something fresh tasting that won’t heat up the kitchen for hours on end. You can easily keep all of the necessary ingredients on hand for a quick, cheap meal.

Bucatini — a fat strand of spaghetti that’s hollow like a straw — isn’t necessary, but we both enjoyed it. Takes you by surprise when your first instinct is to slurp like spaghetti, but it doesn’t work because of the hole!

Bucatini all’Amatriciana

1 lb bucatini or spaghetti
1/2 lb guanciale, pancetta or bacon, in 1/2 inch chunks or strips
1 large white onion, sliced
3 cloves garlic, minced
1 t red pepper flakes
28-32 oz can whole tomatoes (preferably San Marzano)
Pecorino romano or parmesan cheese, for serving

1. Cook pasta according to package directions.

2. While the pasta water is coming to a boil, saute onions in a bit of olive oil over medium heat until slightly soft, about 3 minutes. Add garlic, red pepper flakes and guanciale, pancetta or bacon and continue to cook over medium heat until meat is rendered and becoming slightly crisp on the edges, 6-8 minutes more.

3. Add canned tomatoes and juice, breaking tomatoes up with your hands. Simmer until pasta is done, at least 8 minutes. Season with salt and pepper.

4. Combine sauce and hot drained pasta. Serve topped with romano or parmesan cheese.

This is a recipe that was printed on the back of an Uncle’s Ben’s bag years ago. We used to eat it at my mom’s a lot, as it’s easy, fast, relatively inexpensive and good for you (perfect for weeknights!). They don’t make the Uncle Ben’s pilaf mix we used to use, but I just subbed regular white rice with some orzo pasta and it works well. I top mine with a ton of fresh lemon (or lime, if lemons are too expensive) because I’m a lemon freak and anything with broccoli gets doused in lemon.

I didn’t make this for Nick  because I figured he wouldn’t like it too much — too much broccoli and flavors that are too subtle. But surprisingly, he requests it now. The recipe as it is makes plenty of leftovers, which we love. You can easily halve the recipe if you want.

Parmesan Pilaf

1.5 lb chicken breasts, cut into bite-size pieces
2 1/2 c long grain white rice
1/2 c orzo
6 c chicken broth
4 T (half stick) butter
6 garlic cloves, chopped
4 stalks fresh broccoli
2 handfuls grated parmesan

1. Brown the chicken in a Dutch oven or other pot with a tight fitting lid. Remove from pan.

2. Add butter and garlic over medium heat, saute for a minute until fragrant and butter is foamy. Add rice and toast in the pan for 4-5 minutes, until the grain obsorb the butter and turn nutty smelling.

3. Add the chicken broth and the reserved cooked chicken. Scrap the bottom of the pan to release the brown stuff (fond). Cover and cook for 12 minutes.

4. Meanwhile, chop your broccoli. I like somewhat large florets. I also peel the broccoli stems with a paring knife: slip the knife under the fibrous part of the peel, then hold it against the kinfe with your thumb and pull. It will peel off down the stem. The heart of the stems will be tender and lovely once cooked.

5. After 12 minutes of cooking, add the orzo to the pot and stir. Top with the broccoli, cover, and cook another 8-10 minutes. The broccoli will steam on top of the rice.

6. When rice and broccoli are tender, turn heat off and stir in parmesan. Season with S+P.

Welcome to JS readers! Feel free to browse my previous posts and recipes. For now, here’s the recipe that was in the paper, in case you’re looking for an electronic copy. Bun is probably one of my favorite summertime salads. If you don’t like beef, feel free to use shrimp, pork, tofu or chicken as the protein in this salad.

Vietnamese Bun with Seared Beef

Salad (makes 4 servings):
1 recipe seared beef
1 recipe nuoc cham
8 oz rice vermicelli or bean thread noodles
1 small head red leaf or Boston lettuce, shredded
3 carrots, julienned
1/2 large English cucumber, julienned
4 T chopped basil
4 T chopped cilantro
2 T chopped mint
roasted peanuts, crushed, optional

Cook noodles according to package directions and chill in ice water under ready to use. Arrange a bed of lettuce on each plate. Top with chilled, drained noodles, carrots, cucumber, sliced beef, herbs and peanuts, if using. Drizzle nuoc cham over salad and serve extra along side.

Seared beef
1 lb sirloin or flank steak
1 large sprig basil (6-8 leaves)
1 large sprig mint (6-8 leaves)
1 clove garlic, crushed
3 T fish sauce*
3 T canola oil
juice of 1/2 lime

Tear basil and mint and combine with other ingredients. Add beef and marinade for at least 1 hour but no more than 3. Pat meat dry, then pan sear over medium-high heat or grill until desired doneness.

Nuoc Cham
1/2 c hot water
1/4 c fish sauce*
3 T sugar
2-3 T lime juice
1 clove garlic, minced
3 Thai bird chiles or one large serrano, seeded and minced

Combine hot water and sugar to dissolve. Add other ingredients and adjust seasoning to your liking by adding more acid (lime), salt (fish sauce) or sugar.

* Preferably 3 Crabs brand. Look for the pink label with 3 crabs on it.

I love me some tomato soup. Especially homemade. Especially near the end of summer when I can go to the farmer’s market and buy tomato seconds by the bushel. They’re the tomatoes that might have gotten bruised or blemished that don’t sell as well, and as a bonus, they’re really cheap. But they’re perfect for soup. Look for roma (plum) tomato seconds. They’re nice and meaty. Don’t forget to get an onion and some fresh basil while you’re at the market!

Tomato Basil Soup

~8 cups chicken broth, or as much to just cover the tomatoes you have
as many fresh, ripe roma tomatoes you can buy
1 small bunch of fresh basil
3 T tomato paste
1 medium onion
3 cloves garlic, optional
1 pint heavy cream, optional (half and half works well
too)

1. Peel the tomatoes. It’s easy, it just takes a little time. Score the bottom of the tomato with an X with a knife, like this. —->

2. Drop the tomatoes into boiling water for 30 seconds or so, or until you see the skins starting to peel back or shrivel up. Fish them out of the water with a strainer and plunge them into a bowl of ice water to cool off.

3. Once you do that, the skins should just slip right off. Keep the skins in a bowl, and seed the tomatoes into the same bowl. I just use my hands, since the tomatoes are already slightly mushy at this point anyway. Keep the tomato ‘meat’ in a large bowl or pot until ready to use.

4. Take the bowl of seeds and skins and press through
a mesh sieve to extract as much of the tomato pulp and juice as you can. Add that back to the bowl of tomato ‘meat’ and discard the skins.

5. In a large pot, heat olive oil and sweat the onions
and garlic until soft and translucent. Add the tomato paste and cook for another minute to concentrate the flavors and caramelize the paste.

6. Add your tomatoes and juice, chicken broth, and the
cleaned bunch of basil. I just leave the basil on the
stems and fish the entire
bunch out later on. It flavors the soup but doesn’t leave green specks.

7. Simmer for at least 20 minutes. Season to taste with salt and pepper. Remove the basil, and puree with a stick blender, or in a counter top blender in batches.
Add cream, if using.