black pepper – Page 4 – Simply Delicious: The Cookbook Project

11-13: Flounder with Sautéed Vegetables

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses March 22, 2021March 22, 2021black pepper, bread crumbs, breaded, butter, chopped, coated, dinner, eggs, fairly easy, fairly expensive, fish, flounder, halibut, mushrooms, oregano, pan-fried, peeled, salt, sautéed, seafood, sole, tomatoes, untested, vegetables, yellow onions

I’m still on my quest to finish off the Fish/Seafood chapter, so expect some more fish entries in the near (maybe-not-so-near) future. 11-13: Flounder with Sautéed Vegetables sounds pretty…plain, but maybe that’s not a bad thing when it comes to whipping up an easy-ish dinner these days.

This card looks like it got slightly impacted during the “Great Roach Massacre of ’09“, but the important part (the recipe) is still plenty legible. All you’re missing here is Simply Delicious acting as 1980s hype man for including fish as part of your diet.

8-23: Beef Kebabs with Red Wine Butter

Jamie Martin Group 08: Beef, Section 2: Main Courses February 4, 2021February 4, 2021baked potatoes, beef, beef tenderloin, black pepper, boiled, broiled, butter, canola oil, chilled, chopped, compound butter, creamed, cubed, Dijon mustard, dinner, easy, egg-free, expensive, gluten-free, grilled, kebabs, parboiled, party food, pearl onions, peeled, red onions, red wine, salt, sausage, sirloin, skewered, untested, vegetable oil, wax paper

I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.

This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.

If you’re looking for some other types of kebabs/skewers for your hypothetical casual yet fancy grilling party, try 10-14: Lamb on Skewers or 9-23: Fruity Sausage Kebabs.

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.

7-39: Pork Chops with Broccoli and Leek

Jamie Martin Group 07: Pork, Section 2: Main Courses January 11, 2021January 12, 2021Asian, black pepper, blanched, boneless, broccoli, cashews, Chinese, chopped, corn, dairy-free, dinner, easy, egg-free, ginger, grated, ham, inexpensive, leeks, lunch, meal prep, pork, pork chops, pork shoulder, salt, sautéed, sliced, snow peas, soy sauce, tender-crisp, untested, vegetables, winter

Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.

If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.

If you want to round out your combo plate for the full experience, you could make some 8-25: Stir-Fried Beef or 11-6: Sweet and Sour Shrimp to go with it. Maybe throw in some 6-39: Chicken Pot Stickers or 1-15: Chinese Spring Rolls on the side?

2-7: Coleslaw

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters January 1, 2021December 28, 2020apple cider vinegar, apples, barbecue, black pepper, cabbage, canola oil, carrots, celery salt, chilled, crushed, diced, dinner, dressing, fail, grated, lunch, marinated, new book, olive oil, party food, picnic, pineapple, red cabbage, red wine vinegar, salads, shredded, side dish, soaked, sunflower oil, untested, vegan, vegetable oil, vegetables, vegetarian, vinegar, white onions, white wine vinegar, yellow onions

Happy New Year! I recently posted about finding a NEW (to me) Simply Delicious book at a local thrift store, so we’ll start this new year off with the first recipe I’m going to cover from that batch of new recipes, 2-7: Coleslaw. A lot of these recipes fill “gaps” in the collection I already had, and this one is no exception. Coleslaw is a pretty well-known dish, and it’s probably one of the only instances where I enjoy cabbage.

Simply Delicious suggests you can eat coleslaw with just about anything, and they may not be too far off with that claim. Not only can you eat it with a sandwich, you can even put it IN the sandwich.

7-30: Mixed Meat Casserole

Jamie Martin Group 07: Pork, Section 2: Main Courses December 3, 2020December 3, 2020beef bouillon, beef broth, black pepper, boneless, cabbage, carrots, casserole, chicken bouillon, chicken broth, dairy-free, deglazed, dinner, easy, egg-free, fairly inexpensive, lamb, lamb shoulder, leg of lamb, new potatoes, parsley, pork, pork shoulder, potatoes, salt, sautéed, string beans, tender-crisp, untested, veal, veal shoulder, vegetables, yellow onions

7-30: Mixed Meat Casserole is exactly what it sounds and looks like–they’re not pulling any punches here. It’s like combination fried rice, a little bit of everything.

At least this is somewhat closer to the traditional idea of a casserole–Simply Delicious sometimes gets a little loose with what they categorize as a casserole.

6-42: Turkey Pot Roast

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses November 8, 2020December 24, 2020black pepper, bone-in, boneless, bouquet garni, breasts, carrots, chervil, chicken bouillon, chicken broth, dinner, Dutch oven, easy, fairly inexpensive, garlic, herbs and spices, lemon juice, lemons, parsley, peeled, pot-roasted, potatoes, red potatoes, salt, simmered, tarragon, TGV 2019, Thanksgiving, thyme, turkey, untested, vegetables, yellow onions

Looking for a smaller Thanksgiving option this year than the traditional 6-29: Stuffed Turkey? Here’s part of what I made for last year’s meal–6-42: Turkey Pot Roast. If you’re cooking for less people this year (or any year) and still want something Thanksgiving-ish, this might be a good option.

I didn’t want to make a full turkey for only two meat eaters (me not being one of those two), so I combined this recipe along with some additional leg and thigh pieces into enough turkey to complete the holiday without having to make more than we needed.

This is also MUCH easier to do than a full turkey, especially if you’ve never attempted one of those before and don’t want 2020 to be your first run at it. 6-9: Orange-Glazed Turkey Breast is another “smaller” turkey option if you’re just looking for a taste of turkey instead of a glut of it.

2-16: Roast Beef Salad with Beans

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters October 3, 2020October 12, 2020apple cider vinegar, balsamic vinegar, beef, black pepper, chilled, dairy-free, dressing, easy, egg-free, emulsion, fairly inexpensive, garnish, gluten-free, green beans, lettuce, marinated, olive oil, parsley, pearl onions, roast beef, salads, salt, sliced, string beans, tarragon, tomatoes, untested, vinegar, white beans, white wine vinegar

In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.

RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.

5-17: Crab-Filled Crêpes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 2, 2020October 2, 2020all-purpose flour, batter, black pepper, breakfast, brunch, butter, Cheddar, cheese, crab, crêpes, dill, dried herbs, eggs, fairly expensive, fairly hard, filling, griddle, herbs and spices, krab, lunch, melted, milk, roux, salt, seafood, shellfish, shredded, untested

You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet another for you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes. Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.

WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.

Now, they’re easy. Time changes so many things.

3-29: Herbed Cucumber Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 1, 2020October 19, 2020appetizers, apple cider vinegar, black pepper, chilled, chives, cucumbers, diced, dill, dried herbs, easy, egg-free, garnish, gluten-free, grated, green onions, healthy, herbs and spices, inexpensive, lemon juice, lemons, lime juice, limes, lunch, mint, parsley, peeled, red bell peppers, salt, scallions, soups, summer, tzatziki sauce, untested, vegetables, vegetarian, vinegar, white wine vinegar, yogurt

Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.

It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.