tomato sauce – Simply Delicious: The Cookbook Project

13-9: Enchiladas

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses January 26, 2021January 26, 2021black pepper, canola oil, cashews, Cheddar, cheese, chopped, cilantro, coriander, cubed, dinner, eggplant, fairly easy, fairly expensive, filling, garlic, lunch, Mexican, Monterey Jack, nuts, parsley, peeled, Pepper Jack, raisins, salt, sautéed, shredded, sour cream, Southwestern, spicy, Tex-Mex, tomato sauce, tomatoes, tortillas, untested, vegetable oil, vegetarian, yellow onions

Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.

If you want to add some options to your combination plate, you can add in 8-65: Sizzling Skirt Steaks, 3-15: Quick Mexican Soup, or 9-6: Filled Tacos.

Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.

However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.

13-8: Vegetarian Calzone

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses April 21, 2018October 28, 20201998 dinner, appetizers, calzone, carrots, celery, chopped, diced, dinner, eggs, fairly easy, frozen, garam masala, garlic, healthy, herbs and spices, Hutton house, Indian, inexpensive, Italian, leeks, lunch, minced, olive oil, party food, pizza, puff pastry, purée, revisited, salt, sliced, steamed, sweet peas, tomato paste, tomato sauce, tomatoes, tzatziki sauce, vegetables, vegetarian

Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon can’t be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.

Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.

Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone.

9-16: Individual Salami Pizzas

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses February 24, 2018July 5, 2020Alfredo sauce, all-purpose flour, barbecue sauce, canola oil, Cheddar, cheese, Colby Jack, cornmeal, crushed tomatoes, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, green onions, herbs and spices, individual, Italian, kneaded, leeks, lunch, melted, Monterey Jack, Mozzarella, olive oil, oregano, Parmesan, party food, pepperoni, pesto sauce, pizza, salami, salt, shredded, Silpat, sliced, snacks, tangy, tomato paste, tomato sauce, tomatoes, untested, vegetables, yeast

Simply Delicious has several takes on pizza–we’ve covered quite a few already including 13-11: Vegetarian Pizza, 1-9: Four Seasons Pizza, and 5-31: Oven Pizza Pancake. There’s even 11-4: Calzone with Seafood if you like your pizza folded in half with toppings on the inside. 9-16: Individual Salami Pizzas is probably one of the more “traditional” pizza recipes so far.

It’s recommended to make this for something like a kid’s party, since it’s pretty tough to find a kid who will say no to pizza. I was a teacher for several years, ran a meal program for a school for a year or two, and I’m here to tell you that pizza (in whatever shape/form/capacity) was always a crowd pleaser for young and old.

18-10: Pasta II

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 29, 2017September 30, 2020al dente, all-purpose flour, boiled, butter, canola oil, carrots, cheese, cheese sauce, conchiglie, cooking school, dough, durum wheat flour, eggs, farfalle, herbs and spices, Italian, meat sauce, Parmesan, pasta machine, pasta/noodles, penne, ravioli, rotini, salt, seafood, semolina, soups, spinach, stuffed, stuffing, tomato sauce, tomatoes, tortellini, vegetable oil, vegetarian

Back with another Cooking School follow-up to 18-19: Pasta I from a few weeks ago. 18-10: Pasta II discusses proper pasta making techniques & cooking methods on its front face, as well as offering some tips on using fresh and dried varieties. On the back side, the deep dive into the myriad of pasta shapes that started with 18-9: Pasta I continues–this card covers smaller forms like penne, farfalle, and tortellini.

Most of this advice is pretty generic–here’s a basic pasta dough recipe, and pasta cooking methods are outlined pretty well here. I’ve made both plain dough as well as some with spinach and sun-dried tomato–it’s a lot of work, but the taste difference is pretty noticeable. I don’t currently have a pasta machine, but I’d love to add one to my already-too-large collection of kitchen appliances and tools.

After the jump, read about some more pasta shapes–there’s some links to a few additional pasta dishes we’ve already covered here as well.

9-37: Ground Meat and Bean Dinner

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses January 9, 2017October 19, 2020apples, bay leaves, black olives, boiled, canola oil, chopped, cinnamon, cloves, dairy-free, diced, dinner, dried herbs, fairly easy, fairly inexpensive, garlic, gluten-free, green olives, ground beef, ground meat, herbs and spices, lunch, party food, pinto beans, red bell peppers, red kidney beans, salt, sautéed, simmered, soaked, stews, tomato paste, tomato sauce, tomatoes, untested, vegetables, white beans, yellow onions

This dish is a dish that just “isn’t quite”. Isn’t quite good, isn’t quite bad. Like a bootleg chili, 9-37: Ground Meat and Bean Dinner is a Simply Delicious mess of a dish that isn’t quite chili and isn’t quite a casserole. ?

Unusual flavors is an understatement. Apples, cloves and cinnamon are a very old school meat and flavor combination. The broadest definition of meat is a solid food so pretty much everything used to be called meat. Merriam Webster Dictionary features an archaic definition of meat: “the edible part of something as distinguished from its covering (as a husk or shell)”. Fruit meat, nut meat, vegetable meat, the fleshy part that provides sustenance is technically a meat under this really old definition.

18-9: Pasta I

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School January 4, 2017September 30, 2020angel hair, butter, cannelloni, cheese sauce, cooking school, fettuccini, lasagna, layers, mafalde, manicotti, meat sauce, Parmesan, pasta/noodles, spaghetti, spinach, stuffed, tagliatelle, tomato sauce, vegetarian, vermicelli

Simply Delicious dedicates its last few chapters to “Cooking School“, comprised of informational cards on various techniques, ingredients, & basic recipes that any serious cook should learn to master. 18-9: Pasta I is the first in a two-part series about pasta, the second being 18-10: Pasta II. This particular card covers a few different shapes of pasta, including spaghetti, fettuccini, & lasagna. ?

18-9: Pasta I only begins to scratch the surface of different types of pasta–there are so many more out there. The important takeaways from this particular set of tips are the different kinds of sauce that go with the various shapes, as well as how to identify some common variances in the shapes. 18-10: Pasta II goes more into the cooking and serving of pasta, as well as listing a few more shape/sauce combinations if you’re looking for a bit more from Simply Delicious on the topic. ?

12-3: Pasta Bolognese

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses October 16, 2016October 27, 2020black pepper, boiled, carrots, celery, celery root, chicken bouillon, chicken broth, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, fairly inexpensive, ground beef, ground meat, herbs and spices, Italian, lunch, meat sauce, minced, mirepoix, olive oil, party food, pasta/noodles, salt, sautéed, smoked ham, spaghetti, tomato paste, tomato sauce, tomatoes, untested, vegetables, white wine, yellow onions

This recipe, 12-3: Pasta Bolognese calls for spaghetti on the back of the card, but the dish on the front clearly shows the meat sauce on Rotini. ?

The blurb on the front of the card is definitely true. “Quick to prepare and not too expensive,” is exactly how I felt about this dish.

12-27: Chicken Broccoli Lasagna

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses August 24, 2016July 28, 2020at work, basil, boiled, broccoli, canola oil, casserole, cheese, chicken, chopped, creamy, crushed tomatoes, diced, dinner, dried herbs, egg-free, fairly easy, frozen, garlic, grated, ground chicken, ground meat, ground turkey, healthy, herbs and spices, inexpensive, lasagna, lunch, melted, minced, Mozzarella, oregano, Parmesan, pasta/noodles, Ricotta, salt, shredded, tomato paste, tomato sauce, tomatoes, untested, vegetables, yellow onions

Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.

I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. ?

EDIT: Full disclosure–this was written in 2016, and I now have a career in a completely non-culinary related field. However, this still serves as a fun reminder of a previous “life”. Enjoy!

1-9: Four Seasons Pizza

Adam Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters August 9, 2016October 2, 2020all-purpose flour, appetizers, artichoke hearts, autumn, baked goods, black olives, cheese, cooked shrimp, dinner, dough, dried herbs, engagement party, fairly hard, fairly inexpensive, fall, green olives, ham, herbs and spices, hors d'oeuvres, Italian, kneaded, lunch, Mozzarella, mushrooms, mussels, olive oil, oregano, party food, pizza, revisited, salt, seafood, shrimp, sliced, spring, summer, Tarzana apt, tomato sauce, toppings, vegetables, whole wheat flour, winter, yeast

1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for autumn, and shrimp for winter. The marinated artichoke heart in the middle reminded me of the sun. ?

As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. ?

13-6: Mushroom Stroganoff

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses August 6, 2016July 29, 2020black pepper, boiled, butter, creamy, cubed, Dijon mustard, dinner, dried herbs, easy, egg-free, fairly inexpensive, herbs and spices, lunch, melted, mushrooms, parsley, potatoes, rice, Russian, salt, sautéed, simmered, sliced, sour cream, stroganoff, thyme, tomato paste, tomato sauce, untested, vegetable broth, vegetables, vegetarian, yellow onions

When you think “stroganoff”, you usually conjure up images of a dish with beef (or ground turkey, if you grew up in my house). Simply Delicious does have a beef version (8-12: Beef Stroganoff), but they also have a vegetarian version–13-6: Mushroom Stroganoff.

My picture and their picture look very different–I think mine looks more like stroganoff than theirs does, though. Maybe they didn’t think it photographed well?

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