Summer Garden Vegetable Soup

I had zucchini on hand the other night and decided to try this soup.  I loved it!  And with fresh garden produce it would be that much better.  I think you could even leave out the milk for a brothy - less creamy version.

Summer Garden Vegetable Soup

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups low-sodium chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese

1. In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Chicken Tikka Masala

I love the chicken tikka masala at Bombay House so when I came across this recipe on Mel's Kitchen Cafe I had to give it a try.  Paired with fresh cilantro (and a little sour cream) it was delicious.  The recipe made so much sauce that we used the leftover to make pizzas a few days later - also good and unique!

Chicken Tikka Masala
  
Masala Marinade:

• 1 cup plain low-fat yogurt
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• Salt and freshly ground pepper 

Chicken:

• 2 pounds chicken breasts (about 3-4 chicken breasts)
• Salt and freshly ground pepper
• 2 tablespoons plus 1 teaspoon vegetable oil
• 1/4 cup blanched whole almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 1/2 tablespoons garam masala
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 28-ounce can crushed tomatoes
• 16-ounce can tomato sauce
• Pinch of sugar
• 1 cup heavy cream

1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper (about 1/4 teaspoon each). Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate covered overnight.
2. In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
3. In a large enameled cast-iron dutch oven or a large pot, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 6-8 minutes. Add the garam masala, chili powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices, the tomato sauce and the sugar. Season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, for about 5-10 minutes. While the mixture begins to simmer, remove the chicken from the marinade and cut into bite-sized pieces. Throw the chicken into the pot of simmering tomato sauce. Continue simmering/cooking the chicken, partially covered, for an additional 10-20 minutes until the chicken is cooked through and the sauce has reduced and thickened just slightly. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Serve with lots of fresh cilantro over hot, steamed rice. *And if you're weird like us, or need to tone down the heat, add a dollop of sour cream!