You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet anotherfor 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.
Meal-prepping is trendy now, but it’s always been a good idea if you want to save money and calories. 12-24: Cannelloni with Chicken works well if you want to make it on a Sunday, split it up into a few containers, and reheat it throughout the week. At least, that’s how we ate it.
Even Simply Delicious advises you can make this meal ahead of time, although their suggestion is for entertaining guests. This recipe/concept is pretty versatile–it’s good fresh or as leftovers.
Finally, we’ve reached the first recipe (for this project) made in my new (to you) kitchen: 14-22: Strawberry-Peach Cobbler. It was summer and 4th of July, so something with fruit that goes well with ice cream was bound to be a hit.
Speaking of 4th of July, I made 2-37: Chicken-Salami-Rice Salad for a party that I attended with a guy that I had just started dating. 10 years later, this is the first recipe I cooked in my very first house, that I bought with that same guy (who I ended up marrying not long after I made that first recipe).
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.
Simply Delicious has made numerous attempts at Chinese-American cuisine, and we can add 1-15: Chinese Spring Rolls to that list as well. There’s some interesting history behind the terms spring roll and egg roll–it goes much deeper than just what the wrapper is made of.
The terms are used interchangeably here, and seemingly in most other places as well. The biggest takeaway from the spring vs. egg roll debate is that spring rolls are originally from China, but have been Americanized along the way (while egg rolls were always American).
They tend to have a thinner wrapper than egg rolls, and are often also associated with the transparent rice paper rolls you tend to see in Vietnamese and Thai restaurants.
Yo. As I’ve said previously, I take breaks from this project when life gets in the way. This summer was BANANAS, and fall seems to be quickly passing me by as well. I haven’t given up on cooking and photographing recipes, but I seem to have dropped the ball on actually writing them up and posting them.
I made the first attempt to rectify this earlier today when I uploaded about 600 pictures from two memory cards that I’ve filled up since May of this year. I made the second when I set up all the folders to start organizing the pictures (we’re talking over 50 recipes here).
Here’s the third: a recipe I cooked back sometime in early 2019, 6-58: Chicken Pie with Puff Pastry. This has been in various draft stages since April, and I’m finally finishing it NOW. This isn’t even part of the memory card dump from today–that’s how far behind I am.
This is essentially chicken pot pie. I mean, how is it not? The major difference between this and Marie Callender’s is that this one only has pastry on top.
I made 16-33: Crispy Almond Cake last September to pair with 16-26: Elegant Almond Cake as a breakfast treat for my work colleagues. This one was the less fancy of the two, but still went extremely well with some coffee on a Wednesday morning.
This title card blurb mentions that versions of this almond cake can be found all over the United States–Google doesn’t seem to want to confirm that claim for me. Searching almond cake results in severaliterations of a Spanishflourlessalmond cake influenced by the Jewish tradition of Passover. Interesting, but none of them look like this recipe.
A search for almond tart (see 16-26: Elegant Almond Cake for my argument that these two dishes are tarts, not cakes as Simply Delicious claims) comes much closer–here’s a very similar version (with video!) from Martha Stewart herself.
A few months ago, I made two Simply Delicious almond cakes for work: this one, 16-26: Elegant Almond Cake and 16-33: Crispy Almond Cake. I think this one came out prettier, but they were both delicious.
Simply Delicious doesn’t mention this in their blurb, but it’s also great for accompanying coffee or tea on a Wednesday morning at the office. They also refer to this dish as a cake, but it’s very clearly a tart. To confirm, here’s a recipe from King Arthur Flour that is essentially this exact same dish (referred to a tart) but with raspberries instead of Maraschino cherries.
I bet you thought I abandoned this project. You’d be wrong–I just started a few others and let this one get a bit dusty. After almost 5 years, I’m still plugging along, and will be until I finish this damn thing. I don’t even know when I cooked this, but here’s 16-17: Meringue-Topped Cherry Pie.
I know I cooked it sometime in 2018, and I know that I wanted to attempt a vegan version (which didn’t go well). I think I was making it to bring to work, but I have a feeling it never made it there. Looking over the pictures of it, I think I know why.
I had mentioned in a recent entry (16-11: Meringue-Topped Chocolate Pie) that when I make baked goods for sharing with my work colleagues, I try to make them gluten-free if possible. Not only do I have a good friend at work that eats gluten-free, it offers one more option for the other people there who may want to make a gluten-free choice as well. 17-62: Scandinavian Coffee Cake was the first Simply Delicious recipe that I adapted for this particular purpose, and it turned out really well.
In the other recipe I cited above (16-11: Meringue-Topped Chocolate Pie), I mentioned that I didn’t have the pictures for this recipe, even though I did cook it. Well, turns out I found the pictures…so here it is, over a year after I made it in reality. ⏳
