chopped – Page 3 – Simply Delicious: The Cookbook Project

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?

14-24: Wine-Baked Apples

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods December 27, 2020December 26, 2020almonds, apple cider, apples, autumn, bread crumbs, brown sugar, butter, chopped, cored, dessert, easy, egg-free, fall, filling, gluten-free, golden raisins, grated, hot desserts, inexpensive, lemon juice, lemon peel, melted, orange juice, orange peel, peeled, raisins, twice-baked, untested, vegetarian, white wine, winter, zested

Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.

The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.

13-15: Vegetarian Lasagna

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses September 22, 2020September 22, 2020basil, black olives, blender, canola oil, cheese, chili sauce, chopped, cottage cheese, dinner, dried herbs, Feta, food processor, frozen, herbs and spices, lasagna, layers, lunch, meal prep, melted, Mozzarella, olive oil, pasta/noodles, peeled, Ricotta, sautéed, shredded, spinach, tomatoes, twice-baked, untested, vegetable bouillon, vegetable broth, vegetable oil, vegetables, vegetarian, yellow onions

We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.

There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.

2-21: Shrimp Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters July 1, 2020July 2, 20201980s, avocados, chilled, chives, chopped, cooked shrimp, crème fraîche, dressing, easy, eggs, fairly expensive, garlic, gluten-free, grated, hard-boiled, horseradish, lemon juice, lettuce, lunch, mayonnaise, minced, peeled, saffron, salad shrimp, salads, seafood, shellfish, shrimp, sliced, sour cream, stiff peaks, summer, untested, whipped, whipping cream

Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.

This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.

7-31: Lime Cayenne Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses May 26, 2020June 16, 2020black pepper, boneless, cayenne pepper, chopped, cilantro, citrus, deglazed, diced, dinner, fairly easy, fairly inexpensive, fruit, garnish, grated, green onions, grill pan, grilled, Hutton house, lime juice, limes, lunch, marinated, meal prep, oranges, parsley, pork, pork chops, relish, revisited, salsa, salt, Southwestern, summer, supreme, tomatoes, vegetable oil, zested

In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).

7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?

My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.

7-53: Cider-Braised Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses April 29, 2020May 26, 2020apple cider, autumn, boiled, boneless, braised, butter, chopped, cider, deglazed, Dijon mustard, dinner, easy, fall, herb salt, inexpensive, lunch, meal prep, parsley, pearl onions, pork chops, salt, sautéed, untested

I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.

There’s a TON of pork chop recipes in this book–I feel like every time I think I’ve got them all, another one pops up. If you like pork chops, check out 7-28: Pork Chops with Rosemary, 7-9: Hunter’s Style Pork Chops, or 7-26: Maple-Glazed Pork Chops for just a few examples.

1-3: Melon with Smoked Turkey

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters April 14, 2020February 18, 2024appetizers, black pepper, breasts, canola oil, cantaloupe, cherry tomatoes, chicken, chicory lettuce, chilled, chopped, cooked chicken, curly endive, Dijon mustard, dressing, easy, escarole, fairly inexpensive, galia, garnish, honey, honeydew, hors d'oeuvres, Italian parsley, lemon juice, lettuce, lunch, melon, mint, peeled, Prosciutto, red bell peppers, Romaine lettuce, salt, sliced, smoked chicken, smoked ham, smoked turkey, tarragon, tomatoes, turkey, untested, vegetable oil

Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.

Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.

12-28: Tri-Color Risotto

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 26, 2020February 26, 2020beef bouillon, beef broth, blanched, boiled, Cheddar, cheese, chopped, easy, fairly inexpensive, green bell peppers, grind, long-grain, olive oil, peeled, pine nuts, red bell peppers, rice, risotto, saffron, salt, sautéed, shallots, shredded, untested, whipping cream, white wine, yellow bell peppers, yellow onions

If you haven’t figured it out by now, there’s a bit of a lag between when I make these recipes and when I actually post about them. It helps me to reread the recipe to figure out what I’m doing in a lot of these photos. While rereading the recipe for 12-28: Tri-Color Risotto, I realized I didn’t even make it right.

That’s my first explanation for what happened here. My second is that I don’t like cooking rice in a pan–I’m spoiled by rice cookers.

My third is that this isn’t risotto–it’s pilaf.

15-23: Kiwi Mousse in Chocolate Cups

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 17, 2020February 17, 2020almonds, baking cups, brushed, butter, chilled, chocolate, chocolate chips, chocolate cups, chopped, cold desserts, dark chocolate, dessert, double boiler, egg-free, fairly easy, fairly expensive, filling, frozen, garnish, gluten-free, kiwis, MD2019, melted, Mother's Day, mousse, nuts, powdered sugar, sliced, strawberries, toasted, untested, vegetarian, whipped, whipping cream

15-23: Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Desserts, since they both make use of chocolate cups and frozen fillings.

These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.

7-21: Jambalaya

Jamie Martin Group 07: Pork, Section 2: Main Courses January 13, 2020August 30, 2021American, American South, andouille, basil, black pepper, blanched, boiled, brown rice, Cajun, canola oil, chicken bouillon, chicken broth, chopped, Creole, cubed, dinner, fairly easy, fairly expensive, French, garlic, green bell peppers, long-grain, lunch, minced, New Orleans, peeled, pepperoni, pork, Provençale, rice, salt, sausage, sautéed, shrimp, smoked ham, Spanish, spicy, Tabasco sauce, thyme, tomatoes, untested, vegetable bouillon, vegetable broth, vegetable oil, West African, wild rice, yellow onions

Cajun and Creole cooking are not something I’ve had a ton of experience with, so 7-21: Jambalaya is somewhat unfamiliar territory. I didn’t grow up eating a lot of New Orleans cuisine, other than my mother’s ill-fated attempt at making gumbo once.

It’s not a difficult recipe (quite the opposite, actually), but I don’t feel like I have a solid understanding of the difference between what makes it good and what makes it great. That’s something that comes with experience, both as a taster and as a creator.

I couldn’t have even told you that there are two types of jambalaya, Creole and Cajun. According to the all-knowing Wikipedia, the difference between the two is the absence or presence of tomatoes. Simply Delicious identifies this version as Creole, which is correct–that’s the version that has the tomatoes in it, which this one does. 🎺🍅