egg-free – Page 10 – Simply Delicious: The Cookbook Project

4-27: Mushroom-Parsnip Au Gratin

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters November 26, 2016November 14, 2020all-purpose flour, au gratin, blanched, boiled, broiled, butter, Cheddar, cheese, crab, creamy, dinner, easy, egg-free, fairly inexpensive, food processor, grated, half-and-half, lunch, mandoline, melted, mushrooms, Parmesan, parsnips, peeled, salt, sautéed, seafood, shellfish, shrimp, side dish, sliced, Swiss, TGV 2016, Thanksgiving, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.

I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.

I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.

8-31: Roast Beef

Adam Martin Group 08: Beef, Section 2: Main Courses November 1, 2016October 18, 202012-11-08 dinner, baked potatoes, beef, beef broth, black pepper, boneless, dairy-free, deglazed, dinner, easy, egg-free, fairly expensive, gluten-free, gravy, meat thermometer, party food, revisited, rib eye, roach motel apt, roast beef, roasted, salt, white pepper

This recipe is the best kind of recipe from Simply Delicious, an easy one. I’m not the most confident at preparing roast beef in this manner, however, the method shown in 8-31: Roast Beef is easy and can be applied to other cuts of meat such as lamb. 🍖

Simple is the best way to describe baking a roast beef in the oven.

Editor’s note: I’ve made this one before–it was part of my fancy dinner party I had in my first apartment after college. You know, before I had to surrender it to the roaches. 😯 I’ve continued to use it as a basic roast beef recipe, although now I like to do a beef broth/mixed-herb/red wine marinade before roasting.

3-33: Broccoli Wild Rice Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters October 31, 2016October 4, 2020allspice, appetizers, blanched, blender, boiled, broccoli, butter, chicken bouillon, chicken broth, chilled, chopped, creamy, dinner, dried herbs, easy, egg-free, fairly inexpensive, Glendale apt, green bell peppers, green onions, healthy, herbs and spices, lunch, melted, milk, purée, revisited, salt, sautéed, scallions, side dish, soups, sour cream, sweated, thyme, vegetables, vegetarian, whipping cream, wild rice, yellow onions

This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I am writing this post.

Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. ❄

6-20: Rosemary Chicken

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses October 30, 2016October 15, 2020bone-in, chicken, dairy-free, dinner, dried herbs, easy, egg-free, gluten-free, herb-roasted, herbs and spices, inexpensive, lemons, olive oil, roasted, rosemary, salt, untested

6-20: Rosemary Chicken is another “Easy” level recipe, my favorite kind of recipe from Simply Delicious. This isn’t my usual method to prepare chicken, but it is fun to try something new every once in a while. 😜

The editors of Simply Delicious are sometimes off on their estimate of cooking time. 45 minutes isn’t nearly long enough to bake a chicken at the temperature they recommend on this card. I found this out the hard way. 🍗

4-18: French Vegetable Casserole

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 27, 2016October 13, 2020basil, black pepper, chopped, crushed tomatoes, dairy-free, dinner, dried herbs, easy, egg-free, eggplant, fairly inexpensive, French, garlic, Glendale apt, gluten-free, green bell peppers, herbs and spices, lunch, minced, olive oil, parsley, peeled, red bell peppers, revisited, salt, sautéed, side dish, simmered, sliced, squash, summer, thyme, tomatoes, vegan, vegetables, vegetarian, yellow onions, zucchini

Everything I needed to learn about making 4-18: French Vegetable Casserole was told to me by Remy the animated rat, star of Ratatouille. I know…the editors of Simply Delicious call this dish “French Vegetable Casserole” to make the name more palatable for Middle America. 🇫🇷

The card mentions that the dish is referred to as “ratatouille” in its area of origin.

Editor’s note: I did the underlining you see above when I realized this recipe was “ratatouille”. I’ve made this recipe before, a year or two prior to embarking on this project. I even watched Ratatouille on my laptop while I made it. 🐀

3-4: New Orleans Bean Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 26, 2016March 14, 2020American, apple cider vinegar, bay leaves, black pepper, boiled, brown sugar, butter, Cajun, carrots, celery, chopped, Creole, cubed, diced, dinner, dried herbs, easy, egg-free, garlic, ham, herbs and spices, inexpensive, julienned, lemon juice, lunch, melted, minced, molasses, New Orleans, pan-fried, parsley, peeled, pinto beans, red kidney beans, salt, sautéed, smoked ham, soups, thyme, untested, vegetable bouillon, vegetables, vinegar, Worcestershire sauce, yellow onions

Simply Delicious has a few New Orleans/Southern recipes–3-4: New Orleans Bean Soup is one of them. There are a lot of different takes on a “New Orleans Red Bean Soup” that exist out there–most of them have more exciting ingredients than this version. 🎺

I made another “New Orleans” recipe at the same time as this one–you can go back and read 12-29: New Orleans Beans and Pasta for what is essentially a pasta version of this dish. Either one is a hearty and relatively inexpensive meal. Since the two share a lot of ingredients, consider making both–they store and reheat well. 💰

11-3: Indian Scampi

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses October 17, 2016October 27, 2020black pepper, brandy, butter, cayenne pepper, chili sauce, cognac, creamy, curry powder, dinner, easy, egg-free, expensive, flambé, gluten-free, Grand Marnier, green onions, herbs and spices, Indian, leeks, lunch, melted, paprika, red bell peppers, rice, sautéed, scampi, seafood, shellfish, shrimp, spicy, steamed, stir-fry, Tabasco sauce, untested, vegetables, whipping cream

Jamie made me a dish when we first started dating that she called “Shrimp Something“. This recipe, 11-3: Indian Scampi is a dish that is pretty similar to “Shrimp Something” so I really enjoyed it. 👍

Shrimp has to be one of my favorite crustaceans to eat. 🍤

3-18: Shrimp Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 14, 2016March 14, 2020all-purpose flour, appetizers, bisque, boiled, brandy, butter, cooked shrimp, creamy, dill, dinner, egg-free, fairly easy, fairly expensive, fish bouillon, fish stock, frozen, half-and-half, herbs and spices, lunch, melted, paprika, party food, roux, seafood, shellfish, sherry, shrimp, snow peas, soups, sweet peas, tomato paste, untested, whipping cream, yellow onions

I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. 🍤

I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.

13-14: Wok-Fried Veggies with Pasta

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses October 13, 2016October 28, 2020al dente, apple cider vinegar, apple juice, boiled, canola oil, carrots, chili powder, dairy-free, dinner, dressing, easy, egg-free, ginger, green beans, green onions, herbs and spices, honey, inexpensive, julienned, leeks, lunch, olive oil, pan-fried, pared, party food, pasta/noodles, peeled, red bell peppers, rice vinegar, salt, sautéed, sesame oil, side dish, sliced, stir-fry, tender-crisp, untested, vegetables, vegetarian, vinegar, wok, yellow bell peppers, zucchini

13-14: Wok-Fried Veggies with Pasta is yet another dish where the preparation requires too much chopping. One of my specialties happens to be stir-fry. I can make stir-fry with the best of them.

I’ve made wok fried dishes similar to this on my own, but with chicken or beef. Usually, I think vegetarian food is best left to the rabbits. 🐰

10-10: Roast Leg of Lamb

Adam Martin Group 10: Lamb & Veal, Section 2: Main Courses October 12, 2016October 27, 2020black pepper, bone-in, boneless, cornstarch, dairy-free, dinner, dried herbs, egg-free, garlic, gluten-free, gravy, herb-roasted, herbs and spices, lamb, leg of lamb, mint jelly, roasted, rosemary, sage, salt, sliced, slit, thyme, untested

Due to some infestation-related activity long ago, the Lamb and Veal category suffered some minor liquid damage. Some of the cards are virtually unusable, but this card, 10-10: Roast Leg of Lamb is just slightly mangled.

Despite the condition of the card, this preparation of leg of lamb is one of the best I’ve ever had. 🐏