inexpensive – Page 17 – Simply Delicious: The Cookbook Project

6-22: Crispy Chicken Drumsticks

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses July 7, 2014June 17, 20201998 dinner, all-purpose flour, black pepper, bread crumbs, breaded, butter, canola oil, carrots, chicken, coated, crispy, deep fryer, deep-fried, dinner, dredged, drumsticks, easy, fried, fried chicken, Hutton house, inexpensive, lunch, pan-fried, paprika, party food, peeled, revisited, salt, sautéed, sliced, squash, summer squash, tender-crisp, vegetables, white bread, yellow onions, zucchini

Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.

Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂

4-21: Herb-Roasted Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters July 6, 2014October 13, 2020black pepper, coated, cooking class, dairy-free, dinner, easy, egg-free, favorites, garlic, gluten-free, herb-roasted, inexpensive, lactose-free, lunch, minced, olive oil, potatoes, revisited, roach motel apt, roasted, rosemary, side dish, snacks, thyme, tossed, vegan, vegetables, vegetarian

An old favorite that I’d like to share with you today: 4-21: Herb-Roasted Potatoes. 🍃

These are essentially homemade oven fries, and they’re super easy to do. So easy, in fact, that I used to use these as one of my recipes for when I taught elementary & middle school kids to cook in an after-school program a few years ago. If a kindergartener can do it, you can too.

4-11: Potato Soufflé with Onions

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters June 21, 2014October 6, 202012-11-08 dinner, black pepper, boiled, butter, dinner, egg whites, egg yolks, eggs, fairly easy, French, garlic, gluten-free, green onions, half-and-half, inexpensive, jalapeño peppers, lunch, mashed potatoes, milk, nutmeg, potatoes, ramekins, red bell peppers, revisited, roach motel apt, side dish, simmered, soufflés, stiff peaks, vegetarian

I’ve been making a lot of potato recipes lately. There’s a 10 lb. bag in my pantry I’ve been working my way through, so expect a few more potato recipes over the next few weeks. We’ll start here with one I’ve made before–4-11: Potato Soufflé with Onions.

More of my handwriting. I’ve made this one before, and this time I remember the circumstances and my adaptations–see what good notes will do for you?

4-23: Mashed Potatoes with Broccoli

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters June 18, 2014September 25, 2022blender, boiled, broccoli, broiled, chives, dinner, easy, food processor, gluten-free, green onions, half-and-half, inexpensive, lunch, mashed potatoes, nutmeg, pared, potatoes, revisited, side dish, tomatoes, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, yellow onions

The fourth of the 4 dishes I made before I left for my trip a few weeks ago is from Book 1, Group 1 (Appetizers & Starters), Subgroup 4 (Potatoes & Vegetables), Card #23: Mashed Potatoes with Broccoli. I made this dish to accompany 6-4: Easy Stuffed Chicken Breasts and to use up some CSA veggies.

They ended up being kind of…boring. I realize neither mashed potatoes nor broccoli are EXCITING things, but this dish needed a lot of help.

3-13: Velvety Carrot Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters June 16, 2014March 14, 2020allspice, appetizers, autumn, blender, carrots, chicken bouillon, chicken broth, chopped, crème fraîche, diced, dinner, dried spices, easy, fall, food processor, garnish, Glendale apt, gluten-free, half-and-half, inexpensive, lunch, milk, nutmeg, purée, salt, side dish, soups, sour cream, thyme, untested, vegetable broth, vegetables, vegetarian, yellow onions

I think one of my favorite parts of old cookbooks is the adjectives they use to describe their dishes. I like to imagine a team of writers/cookbook jockeys staying late into the night, trying to dream up the perfect word to engage some adventurous cook into what would be an otherwise mundane-sounding recipe. How do you make carrot soup sound exciting?

That’s where “velvety” comes in. I present–3-13: Velvety Carrot Soup.

Oh, Simply Delicious. I admire you for trying to get me so excited about your carrot soup, that you put smiley face dollops of sour cream on your camera bowls.

When you have a LOT of carrots to get rid of and you’re looking for something velvety, Simply Delicious has you covered.

12-6: Seasoned Pasta Toss

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 30, 2014July 27, 2020basil, boiled, breasts, cheese, chicken, cooked chicken, cooked shrimp, crab, dairy-free, dinner, easy, fettuccini, garlic, ham, healthy, herbs and spices, inexpensive, Italian, linguine, low heat, lunch, minced, olive oil, Parmesan, parsley, party food, pasta/noodles, salt, seafood, side dish, spaghetti, tagliatelle, tossed, untested, vegan, vegetarian

I jumped several sections ahead a few weeks ago when I needed to make a pasta side dish for something (I don’t even remember what at this point). I don’t have this group scanned yet and I procrastinated on scanning the card–oh well. 🌿

We find 12-6: Seasoned Pasta Toss in Book 2, Group 2 (Main Courses), Subgroup 12 (Pasta & Rice). I still have a ton of parsley in my freezer and gluten-free rice pasta in my pantry, and it’s time to clean house.

Too bad it turned out to be less than impressive. It’s my fault, but still.

5-22: Crêpes with Chicken

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 17, 2014October 14, 2020all-purpose flour, black pepper, breakfast, broiled, butter, cheese, chicken, chopped, cooked chicken, crêpes, dinner, eggs, fairly easy, French, inexpensive, lunch, melted, milk, Mozzarella, mushrooms, parsley, peeled, roux, salt, sautéed, shredded, untested, yellow onions

This arose out of a desire to use up some leftover chicken more so than a desire to eat another meat-based crêpe recipe so soon after 5-24: Meat-Filled Crêpes, but it turned out to be pretty good in its own right.

5-22: Crêpes with Chicken really should be “Crêpes with Chicken and Mushrooms”, as mushrooms are just as much a part of this as the chicken.

I had originally considered making it at breakfast, but I’m glad I didn’t–it’s definitely a savory dish. Crêpes are popular in this book–all this practice is making me quite the crêpe-master.

3-1: Sweet Potato Vichyssoise

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 22, 2014March 14, 2020American, appetizers, autumn, blender, butter, celery, celery root, chicken bouillon, chicken broth, chilled, coconut milk, dinner, easy, egg-free, fall, food processor, French, Glendale apt, gluten-free, grated, half-and-half, inexpensive, lime juice, limes, lunch, melted, nuts, pared, peanuts, peeled, purée, salt, sautéed, simmered, soups, sweet potatoes, tender-crisp, Thanksgiving, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, white wine, yams, yellow onions, zested

Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.

Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.

Soup’s on!