Salmon Artichoke Pasta

(If you hate fish leave it out or use chicken)

3 Tbs olive oil
1-2 cloves garlic, minced
1 med. onion, sliced
1 can artichoke hearts in water, drained
16 oz can stewed tomatoes (I got "italian style")
1/8 tsp crushed red pepper
1 tsp sugar
1 Tbs basil
1 lb pasta (I used fettuccini-yum)
1/4 cup white cooking wine
1 salmon filet (or chicken, or whatever)

Saute onion and garlic in olive oil. Add chopped artichoke hearts and saute 10 minutes on low heat. While you wait, measure out and compile the tomatoes, pepper, sugar, basil and wine. Raise heat, add tomato mixture and bring to simmer. Cook 35 minutes on low simmer. Don't worry children, the alcohol cooks out.

While you wait, cook the pasta and salmon. For the salmon, I heat up olive oil in a pan with italian seasoning and basil in the oil, then put the fish skin side UP in the oil. You want the top to be the yummy herb part, not the skin. Cook it for a few minutes, then flip it and cook a few more till it flakes. Don't overcook salmon. When it's done, remove the skin, chunk it up and toss it with the pasta and sauce. Sprinkle with parmesan cheese if you like.

Makes 4-6 servings.

Recipe from Mrs Harding Cooking.

Chicken Tikka Masala

Marinade:

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground Ginger, 2 tsp)
1 teaspoon salt
3 boneless, skinless chicken breasts

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour {I, Angie, marinated it about 10 hours while I was at work}. Grill or cook chicken in frying pan. Discard marinade.

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Recipe from Mrs Harding Cooks.