First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.
“It’s tomato soup served ICE cold!”
Yes, Lisa. Yes it is. 🍅
It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆
There’s not a lot of NEW options when it comes to ground meat. Tacos, stroganoff, lasagna, burgers, meatloaf, etc. This one isn’t exactly new either, but hey–we can always use another ground meat recipe.
Even Simply Delicious knows they aren’t treading on new ground here. However, here’s the one warning about working with a wok: have a HOT stove. If you don’t–woks don’t work so well.
If you still have any zucchini or tomatoes lying around from a late summer harvest, this is a great vegetarian recipe with which to use those up. 🍅
Also note the new background: my first entry from my new (hopefully somewhat permanent) kitchen. 🙂
I styled mine in more of a fried zucchini-appetizer way, but the casserole way works too.
You’ll be hard-pressed to find someone who hasn’t had lasagna before. It’s not very difficult to make, but often very time-consuming. The first entry in the Pasta & Rice section is the old standby: 12-1: Lasagna.
This version is different than what I’m used to making: it uses a cheese sauce (similar to a béchamel) in place of a ricotta/egg mixture. It was good, but I think I’d choose the ricotta/egg mixture in terms of what I think of when I think of “lasagna”.
Back from the dead, or so it would seem.
I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.
I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.
One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. 🍋
This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.
Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom always referred to it as “Shrimp Something”, but its official name is 11-12: Creamy Sautéed Shrimp.
You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and my mom would make this dish.
I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m trying to say is that this dish has a lot of feels attached to it.
This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔
I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.
My options for cooking have been limited lately, so I’ve been gravitating towards simpler recipes in order to keep it manageable, yet active. You really can’t get much simpler than 2-6: Greek Salad.
This is a great recipe for summer–most of the ingredients are in season and it’s super light. We made it for dinner instead of lunch as suggested, but I’m sure the folks at Simply Delicious won’t mind.
I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.
However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂
Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.
4-17: Crispy Potato Pancakes is one of the last recipes I cooked in the kitchen with the blue tile counters and yellow walls–-our travels have taken us elsewhere. However, even though the backgrounds will change, the project lives on.
These are essentially latkes. Very delicious latkes, I may add. If you have a food processor, these are a breeze.