Greek – Simply Delicious: The Cookbook Project

9-7: Cabbage Rolls

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses March 16, 2018October 18, 2020all-purpose flour, beef bouillon, beef broth, black pepper, blanched, boiled, braised, butter, cabbage, cooked rice, creamy, deglazed, dinner, egg-free, fairly hard, folded, gravy, Greek, ground beef, ground meat, ground pork, half-and-half, inexpensive, lunch, pan-fried, rice, rolls, salt, slurry, steamed, stuffed, stuffing, untested, vegetables, whipping cream

Cabbage is probably my least favorite cruciferous vegetable. Although cabbage is present in most Chinese food dishes and it doesn’t bother me in that format, however, just the thought of eating plain cabbage is not very appetizing to me. The meatloaf-like mixture inside 9-7: Cabbage Rolls was the most edible part of the dish. I like that they served it with a blurred out Heineken.

Anything that involves a stuffing and rolling procedure is usually best done in a big batch because they are a pain to put together.

9-19: Meatballs on Skewers

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses June 7, 2017October 19, 2020allspice, almonds, appetizers, beef, broiled, chilled, chopped, cinnamon, cornstarch, dinner, dried herbs, eggs, fairly easy, gluten-free, grated, Greek, grill pan, grilled, ground beef, ground lamb, ground meat, ground veal, herbs and spices, inexpensive, kebabs, lamb, lemons, lunch, meatballs, Middle Eastern, mint, nuts, olive oil, pan-fried, party food, peeled, salt, sautéed, skewered, tzatziki sauce, untested, veal, yellow onions, yogurt, zested

Gyro is probably my favorite preparation method of ground meat, so when I saw this recipe, I got very excited. This recipe, 9-19: Meatballs on Skewers is basically the same recipe as gyro, just served differently. However, I wish I had just bought a container of tzatziki at the store instead of making the yogurt sauce.

The rabbit handle piece on the end of the skewer in the example photo is simply incredible. I’ve never seen a set of skewers quite like that. It looks like the other skewers have other animal handles, I think I see a cat and a chicken on the other skewers that are slightly obscured by the meatballs. The serving dish is very neat, I’d like to add one to my collection.

10-17: Lamb Chops with Mozzarella

Jamie Martin Group 10: Lamb & Veal, Section 2: Main Courses July 27, 2016July 6, 2020basil, black pepper, broiled, butter, cast-iron, cheese, chiffonade, dinner, easy, egg-free, fairly expensive, Feta, garlic, gluten-free, Greek, green olives, grilled, herbs and spices, lamb, lamb chops, lemons, Mediterranean, melted, Mozzarella, olive oil, pan-fried, pimento, restaurant-style, salt, scored, slit, untested

I definitely did NOT eat a lot of lamb or veal growing up, but cooking through these recipes has given me the opportunity to try out some different dishes these days. On a recent Costco trip we found lamb chops on sale, so I decided to use them for 10-17: Lamb Chops with Mozzarella.

This seems like a strange trend that Simply Delicious is perpetuating–7-2: Pork Chops with Tomatoes is essentially the same idea except with pork, Cheddar cheese, tomatoes, and green beans. Take meat, stack a slice of cheese and random fridge/pantry items on it, call it a recipe. ¯\_(ツ)_/¯

13-7: Falafel

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses July 24, 2016October 28, 2020appetizers, Asian, black olives, black pepper, blender, canola oil, chickpeas, creamy, crispy, dairy-free, deep fryer, deep-fried, dinner, dried herbs, eggs, fairly hard, food processor, fried, garbanzo beans, garlic, Greek, herbs and spices, hummus, inexpensive, Israeli, kalamata, lemon juice, lettuce, lunch, Mediterranean, Middle Eastern, minced, onion salt, Oriental, parsley, party food, pita bread, purée, salt, sesame paste, side dish, snacks, soaked, Tabasco sauce, tahini, thyme, tomatoes, tzatziki sauce, untested, vegetarian, wheat germ

I do enjoy getting falafel when I go out to a Middle-Eastern restaurant. It’s much easier to cook them when you have a deep fryer. In the past, I have pan-fried some falafel, but it tastes the best when it is crispy and fried. Since we happened to be borrowing a deep-fryer, I made 13-7: Falafel.

I didn’t have any pita on hand, so I served the balls with a spicy dipping sauce instead of in the traditional pita pocket.

10-14: Lamb on Skewers

Jamie Martin Group 10: Lamb & Veal, Section 2: Main Courses May 29, 2016July 6, 2020appetizers, barbecue, basil, blender, boneless, broiled, celery, chicken, chilled, chopped, cubed, dairy-free, dinner, dried herbs, easy, egg-free, fairly inexpensive, food processor, garlic, gluten-free, Greek, green bell peppers, grilled, herbs and spices, hors d'oeuvres, kebabs, lamb, leg of lamb, lunch, marinated, mushrooms, olive oil, party food, pork, red bell peppers, rice, shallots, skewered, tomatoes, untested, vegan, vegetables, vegetarian, white wine, yellow onions

Lamb and veal were not big in my house growing up, but I’ll eat a bit of lamb every so often these days. I’ve only covered one other lamb recipe so far–10-12: Basil-Baked Lamb. This recipe, 10-14: Lamb on Skewers, actually was made in tandem with that one, since my cut of boneless leg of lamb was too large for that recipe. These skewers can be made with pork, chicken, or just veggies–making them great for a party or event where you have a lot of different dietary preferences.

Making skewers/kebabs is a really good way to use up an extra (or oddly shaped/not pretty) cut of meat, as well as a way to make tough cuts of meat easier to eat. Another benefit: those who have a difficult time eating large pieces of meat (like old people and little kids) might have an easier time with smaller pieces (be careful of choking, though). One more benefit: you cook your vegetables at the same time as your meat–add some rice and you’ve got the whole meal.

17-38: Olive Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 12, 2016September 20, 2020all-purpose flour, appetizers, baked goods, basil, black olives, breads, breakfast, brushed, buns, cheese, chipotle, crescents, crispy, dairy-free, dinner, dough, dried herbs, egg-free, fairly easy, garlic, Greek, herbes de Provence, herbs and spices, hors d'oeuvres, inexpensive, kalamata, kneaded, lunch, olive oil, oregano, parchment paper, Parmesan, party food, proofed, revisited, rolls, rosemary, salt, sandwiches, side dish, Silpat, sliders, snacks, Tarzana apt, vegetarian, yeast

Here’s one I’ve made a couple of times before. 17-38: Olive Bread is a nice, easy bread to make, especially if you don’t have a ton of experience with the process. I think sometimes yeast doughs can be intimidating to beginners, but this one hasn’t failed me yet–even when I was still just beginning to make bread. If you’re looking for a more “plain” type easy bread, check out 17-6: Best Ever White Bread. However, if you like those olive batard breads from the bakery section of the market, you’ll love this one.

I’ve made this twice before, once in its intended form (but with more olives because I LOVE olives) and again soon after, but in a smaller bun-size with chipotle peppers & garlic instead of olives. I used them for slider buns for burgers intended for a New Years’ party, judging from the date on the card. What will I change about this recipe this time?

12-5: Greek Rice

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 12, 2016July 27, 2020almonds, black pepper, blanched, boiled, chopped, crushed tomatoes, dairy-free, dinner, easy, egg-free, garlic, gluten-free, Greek, green bell peppers, inexpensive, long-grain, lunch, minced, nuts, olive oil, party food, pine nuts, red bell peppers, rice, sautéed, side dish, sweet peas, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian, yellow onions

Here’s a healthier option–some of the last few have been more on the indulgent side. Don’t get me wrong–there’s plenty more indulgence to come. 12-5: Greek Rice is a nice vegetarian option for a party, picnic, or just an everyday meal. I’m not entirely sure what makes it “Greek”, but we’ll go with it.

What else can I say–it’s just not that exciting. The final dish actually ends up similar to what Americans call Spanish rice, but with more veggies and a somewhat tangy flavor. If that interests you, read on.

2-2: Mushrooms à la Grecque

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters April 28, 2016February 5, 2020à la Grecque, appetizers, black pepper, boiled, diced, dried herbs, easy, egg-free, fairly inexpensive, French, garlic, gluten-free, Greek, herbs and spices, lemon juice, lunch, marinated, mushrooms, olive oil, parsley, party food, peppercorns, salt, shallots, side dish, snacks, thyme, untested, vegan, vegetables, vegetarian, white wine, yellow onions

“À la Grecque” means “in the Greek way” in French, and 2-2: Mushrooms à la Grecque is a French preparation of vegetables (in this case mushrooms) in a seasoned oil and wine marinade. Simply Delicious considers this a salad, so I guess we’ll go with that description as well.

This is essentially marinated mushrooms, a pretty classic dish. This one’s pretty simple, it holds well, and most people are into it, so it makes a good party dish too. ?

19-13: Cooking with Cheese

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 5, 2016October 18, 2020blue cheese, Brie, cheese, cooking school, cottage cheese, Feta, French, goat cheese, Gorgonzola, Greek, how-to, Italian, Jarlsberg, Parmesan, Swiss

There’s a lot of recipes in Simply Delicious that use cheese–all different types. While by no means an exhaustive list, 19-13: Cooking with Cheese goes over a few different types that you’ll probably encounter in your own culinary adventures. This is part of the last section of the book, a Cooking School compendium of basic culinary reference material.

Cheese might not be a big part of your diet, but it’s always been a big part of mine (for better or worse–what can I say, my maternal grandparents were Swedish and French and lived in the Midwest USA). After the jump, read more about some common types of cooking cheese.

2-6: Greek Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters August 2, 2014February 18, 2020black olives, black pepper, cucumbers, dinner, easy, egg-free, Feta, gluten-free, goat cheese, Greek, green bell peppers, inexpensive, lunch, olive oil, red onions, salads, salt, side dish, summer, tossed, untested, vegetables, vegetarian, vinegar, white beans, yellow onions

My options for cooking have been limited lately, so I’ve been gravitating towards simpler recipes in order to keep it manageable, yet active. You really can’t get much simpler than 2-6: Greek Salad.

This is a great recipe for summer–most of the ingredients are in season and it’s super light. We made it for dinner instead of lunch as suggested, but I’m sure the folks at Simply Delicious won’t mind.