cubed – Page 3 – Simply Delicious: The Cookbook Project

7-14: Easy-to-Make Pork Casserole

Jamie Martin Group 07: Pork, Section 2: Main Courses June 29, 2016June 18, 20204-92 week, almonds, beef bouillon, beef broth, black pepper, boneless, butter, casserole, celery, chicken, chopped, cubed, dinner, easy, egg-free, fairly inexpensive, ginger, green beans, green onions, ham, herbs and spices, Hutton house, lunch, melted, pork, pork shoulder, revisited, salt, sautéed, scallions, soy sauce, toasted, vegetables, yellow onions

I think Simply Delicious was aimed at the working-mom demographic primarily–a lot of the recipes focus on easy weeknight meals just as much as the fancy dinner party options. 7-14: Easy-to-Make Pork Casserole is a casserole in the sense of a casserole being a bunch of random stuff thrown together in a vessel and then heated.

Casseroles are typically defined as the traditional green bean or tuna types that we (by that I mean mostly Americans) associate with that word. This dish is a loose mixing of vegetables and pork cubes, and is honestly much more reminiscent of 7-55: Sunday Pork Stew than of “casserole”. My mom seemed to like it though, when she made it back in April of 1992.

12-16: Risotto with Pastrami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 22, 2016October 4, 2020beef, boiled, breakfast, brown rice, cayenne pepper, celery, chopped, cilantro, cubed, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, garlic, green bell peppers, Italian, Italian parsley, julienned, long-grain, minced, olive oil, omelette, paprika, pastrami, red bell peppers, rice, risotto, salt, sautéed, side dish, smoked ham, turkey, untested, vegetables, white wine, wild rice, yellow onions

Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.

Editor’s note: A big HELLO to those of you coming here from search engines–apparently there’s significant demand for pastrami risotto? This is one of those sites where we (my husband and I) are working our way through an old set of cookbooks–learn more about it here. Don’t expect anything like traditional risotto here (neither of us wrote any of the actual recipes)–but maybe stick around for an interesting read or two? Thanks for stopping by! 👋

The card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.

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.

7-55: Sunday Pork Stew

Jamie Martin Group 07: Pork, Section 2: Main Courses September 16, 2015June 19, 2020almonds, boiled, boneless, braised, butter, chicken bouillon, chicken broth, crushed tomatoes, cubed, deglazed, dinner, easy, garlic, inexpensive, lunch, melted, minced, paprika, pearl onions, peeled, pork, pork shoulder, purée, stewed tomatoes, stews, Sunday, toasted, tomato paste, tomato sauce, tomatoes, untested, vegetable bouillon, white wine, yellow onions

7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.

I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.

4-1: Eggplant, Onion and Tomato Bake

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 12, 2015April 13, 2020basil, casserole, cubed, dairy-free, diced, dinner, dried herbs, easy, egg-free, eggplant, garlic, garnish, gluten-free, herbs and spices, inexpensive, layers, lunch, olive oil, parsley, party food, picnic, roasted, salt, side dish, summer, tomatoes, untested, vegan, vegetables, vegetarian, yellow onions

While I was cooking 4-12: Cheesy Sliced Baked Potatoes, I also was working on this recipe–however be careful with this one: it takes a WHILE to make. 🕰

This recipe takes 2+ hours–most of which is just it baking in the oven. Just an FYI. 🙂