Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.
True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.
In the mood for more corn after 3-14: Creamy Corn Chowder? It’s still not quite corn season yet, but if you’ve got some frozen corn hanging out in the freezer, you can feel like it’s summer with 2-26: Corn & Wild Rice Salad.
This would be a great recipe to make for a summer BBQ or picnic–it’s healthy, pretty, and as they say above, easy to make. It feels incredibly out of season now (February), but therein lies the magic of the Internet–you might find this in June or July and it’ll be perfect then.
Here’s one I’ve been meaning to make for a while. As I mentioned in 9-12: Shepherd’s Pie and 6-30: Scottish Chicken Casserole, I had too many potatoes after a Costco shopping trip, so I’ve been burning off potato recipes.
Potato pancakes have been done before, along with a zucchini version as well. So what’s different about this one? For one, this one features an umlaut. 😉
Here’s one with my mom’s writing on it. 9-12: Shepherd’s Pie promises to be a new take on an old classic and I had a LOT of potatoes to get rid of. Don’t buy a 20-lb bag of potatoes from Costco because it’s “such a good deal”.
I can’t say I’m particularly a fan of shepherd’s pie, but I had all the ingredients and a lot of potatoes to burn up. It stores/freezes well, and this version uses red peppers and beef instead of carrots/peas/corn and lamb (that’s why it’s shepherd’s pie–because of the sheep/lamb). 🐑
As I mentioned in 9-12: Shepherd’s Pie, I had a LOT of potatoes to get rid of after buying too many at Costco. So here’s another potato recipe for you: 6-30: Scottish Chicken Casserole.
EDIT: This seems to be a popular one–not sure why, since it’s not very exciting. Easy, but not thrilling. If that’s what you’re here for, game on. If you want to know more about this site/me, read this. Thanks for visiting!
Offhand, I have no idea why it’s “Scottish”, other than it seems similar to a lot of food you get in the UK. A cursory Google search turned up this recipe, which seems kind of like this one. This other recipe (from the same search) gives a bit more history, linking it to a classic French (and Scottish) casserole-type dish.
Corn is more of a summer thing, but the recipe for 3-14: Creamy Corn Chowder calls for fresh, canned, or frozen corn, so you can have it anytime you have a hankering for corn chowder. I’m not personally a huge fan of corn chowders, but I know a lot of people are, and my in-house reviewer claimed to like it, so it comes recommended.
I’ve made a variation on Tyler Florence’s corn chowder at my current job, which was also a hit. Both call for thyme, but Simply Delicious chooses to bulk with mirepoix vegetables & milk rather than potatoes, roux, & heavy cream like Tyler Florence. Another example of the lean/health-conscious 80s.
As you’ve probably figured out, I don’t always write these immediately after I’ve cooked the dish. I usually remember a lot about them though, and I make a lot of mental notes as I go, especially now that I’ve done 80+ of these at this point.
I don’t remember a damned thing about 12-8: Penne with Broccoli. I’m pretty sure the only thing I remember was that it was pretty unmemorable.
My guess is it’s one of those one-pan-skillet-easy-weeknight-dinner kind of things that gets you to eat vegetables by covering them in cheese and noodles. Not that that’s bad, but it’s nothing new.
There seem to be a lot of differing interpretations of Swedish meatballs out there. Serious Eats runs into the same dilemma and ups the meatball’s game with umami and acidic flavors; Alton Brown stays simple and sticks to earthier allspice and nutmeg. Both soak the white bread in milk (panade) before adding it to the meat mix, whereas 9-4: Swedish Meatballs swaps the milk for water and keeps the spices restrained simply to salt and pepper. This doesn’t bode well.
Simply Delicious, you can’t call it an “original recipe” when the only original thing about it is how bland and unseasoned it is. I made these as a requested dish for someone else, and was provided only ground beef (their preference) as opposed to a mix of meats with which to make them. As a result, they were even LESS exciting–it’s a good thing the requestor digs bland food.
This is another backlogged one from November 2015 like 14-12: Bread Pudding with Rum Sauce. You’ve probably already seen the results of 5-11: Country Omelette, but I maintain that I CAN make a good omelette–this was just not one of them.
Country omelettes are a thing, usually referred to country French omelettes. As is my problem a lot of times, I had pan difficulties which led to this one not turning out well. Maybe it’s time to do some pan shopping.
Today (Jan. 16) is my wedding anniversary, so I thought I’d post a recipe that has some relevance to my husband and I. I made this for a 4th of July party that we attended together back in 2009, when we had only just started dating.
We actually had a terrible time at the party, and I remember the salad being a bit strange with my modifications, but everything seems to have worked out in the end. My second attempt at the salad turned out much better, as most things do in life after a bit of thought. 🙂