frozen – Page 2 – Simply Delicious: The Cookbook Project

7-37: Easy Sweet-and-Sour Pork

Jamie Martin Group 07: Pork, Section 2: Main Courses April 13, 2020April 13, 2020Asian, black pepper, boneless, brown sugar, carrots, Chinese, cornstarch, dairy-free, easy, egg-free, fairly inexpensive, frozen, garlic, ginger, gluten-free, green bell peppers, green onions, leeks, marinated, minced, pan-fried, peeled, pineapple, pork, pork loin, pork shoulder, red wine vinegar, salt, sautéed, scallions, sherry, sliced, slurry, snow peas, soy sauce, stir-fry, sweet peas, sweet-and-sour, sweet-and-sour sauce, tamari, tender-crisp, untested, vegetable oil, vegetables

Sweet-and-sour is not new for Simply Delicious–there’s already 6-27: Sweet-and-Sour Chicken and 11-6: Sweet and Sour Shrimp if you’re in the mood for a different protein besides pork. However, 7-37: Easy Sweet-and-Sour Pork is the only one to advertise itself as “easy”.

Pork is probably the most common version of sweet-and-sour that you see in Chinese restaurants–there’s even a vegan version of it you can buy in most stores. In case you’re looking for something more refined (but maybe not as easy or meatless), here’s Serious Eats’ take on it.

12-24: Cannelloni with Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses March 14, 2020March 14, 2020all-purpose flour, black pepper, boiled, breasts, butter, cannelloni, cheese, cheese sauce, chicken, chicken bouillon, chicken broth, cottage cheese, creamy, cubed, dinner, dried herbs, dry vermouth, fairly easy, fairly inexpensive, filling, food processor, frozen, grated, lunch, marinated, meal prep, melted, milk, nutmeg, Parmesan, pasta shells, pasta/noodles, salt, spinach, strained, strainers, stuffed, thyme, untested, vegetables, yellow onions

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.

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.

15-10: Frozen Raspberry Desserts

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 14, 2020February 17, 2020baking cups, blender, brushed, cherry liqueur, chilled, chocolate, chocolate cups, cold desserts, dessert, double boiler, easy, egg whites, eggs, fairly expensive, food processor, frozen, gluten-free, granulated sugar, MD2019, melted, Mother's Day, raspberries, stiff peaks, vegetarian, whipped, whipping cream

I’ve finally caught up to Mother’s Day…2019. I made 15-10: Frozen Raspberry Desserts along with a few other desserts from Simply Delicious, which has essentially become a tradition at this point. Considering I got these books from my mother, she has no one to blame but herself.

Mother’s Day is a bit ahead of summertime, but the fruit is usually already out and plentiful by then. The hardest part of making these desserts is the chocolate cups, which I also used for 1 5 -23: Kiwi Mousse with Chocolate Cups. If I have to go through the trouble of making them, I’m getting as much bang for my buck as possible.

6-58: Chicken Pie with Puff Pastry

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses October 15, 2019October 15, 2020all-purpose flour, American, basil, bay leaves, black pepper, boiled, boneless, breasts, butter, carrots, celery, chicken, chopped, deboned, diced, dinner, dried herbs, easy, egg-free, fairly inexpensive, filling, frozen, herbs and spices, individual, lunch, melted, pearl onions, pie crust, pies, pot pie, puff pastry, roux, salt, sautéed, simmered, skinless, slit, strained, sweet peas, tender-crisp, thighs, untested, vegetables

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.

15-36: Pear-Orange Sorbet

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods March 3, 2019October 29, 2020boiled, brandy, cold desserts, cored, dessert, easy, fairly inexpensive, food processor, frozen, fruit, Grand Marnier, granulated sugar, grated, Greenback apt, ice cream maker, liqueur, orange juice, orange peel, oranges, pears, purée, revisited, sorbet, summer, vegan, vegetarian

The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.

The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.

15-29: Raspberry-Lemon Parfait

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 15, 2019October 29, 2020chilled, cold desserts, creamed, creamy, crème fraîche, dessert, egg yolks, eggs, fairly easy, fairly expensive, folded, frozen, garnish, gluten-free, granulated sugar, grated, layers, lemon juice, lemon peel, lemons, loaf pan, mashed, mason jars, meringue, parfaits, party food, purée, raspberries, sliced, sour cream, summer, untested, vegetarian, whipped, whipping cream, zested

A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.

The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.

Editor’s note: This entry was written last summer, but didn’t get posted until now.

15-37: Elegant Strawberries

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods November 22, 2018July 30, 2020chilled, chocolate, chocolate chips, coated, coconut, cold desserts, dark chocolate, dessert, double boiler, easy, egg-free, fail, fairly inexpensive, frozen, fruit, gift ideas, glazed, gluten-free, grated, MD2018, melted, Mother's Day, orange juice, oranges, powdered sugar, semisweet, sprinkles, strawberries, untested, Valentine's Day, vegetarian, wax paper

Happy Thanksgiving! Here’s the final dish from Mother’s Day this year–only 6 months after the fact. Better later than never, I suppose.

You can find the other dishes I made for this year’s Mother’s Day under the tag MD2018 (there’s also last year’s MD2017). If you’re interested in a Simply Delicious Thanksgiving feast I did a few years ago, check out TGV 2016.

My mom always loves dipped strawberries, so I thought these would be a nice alternative to the mail-order/delivery ones you see all over the place around the holidays. Since I was also making 16-10: Strawberry Shortcake, it ended up being a very strawberry-heavy Mother’s Day. 🍓🍓

12-20: Fettuccini with Ham

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 8, 2018October 27, 2020black pepper, boiled, butter, cheese, chopped, creamy, diced, dinner, easy, fairly inexpensive, fettuccini, frozen, grated, half-and-half, ham, julienned, lunch, melted, mushrooms, Parmesan, parsley, pasta/noodles, peeled, piquant, pork, salt, sautéed, sliced, smoked ham, sweet peas, untested, vegetables, whipping cream, yellow onions

Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.

Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.

14-14: Sliced Pineapple with Nut Meringue

Adam Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods May 10, 2018October 29, 2020blender, chopped, dessert, easy, egg whites, eggs, fairly inexpensive, food processor, frozen, fruit, gluten-free, granulated sugar, grated, hazelnuts, hot desserts, lemon juice, lemon peel, lemons, meringue, mint, nuts, party food, pineapple, piped, raspberries, raspberry sauce, sliced, snacks, stiff peaks, untested, vegetarian, zested

14-14: Sliced Pineapple with Nut Meringue is a unique desert. It was actually fairly tasty, just not something I would have thought to put together. This interesting dish has multiple textures, flavors, and temperatures which all interact nicely. I love raspberry, pineapple, and meringue, but I never thought to combine them, especially this way. 🍍

Meringue is probably one of my favorite applications of eggs in cooking. Egg whites only, but still a great use of eggs.