Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.
The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.
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. 🏆
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.
Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.
This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. 🔬
Catching up after a few weeks of IRL obligations. Let’s get back to it.
This was one of the 4 recipes cooked in the batch I mentioned in 17-28: Pound Cake. I was making a large amount of food to store up while I was gone for a week, and one of those recipes was 8-18: Tangy Beef Rolls. Sounds deliciously 80s.
Book 2, Group 2 (Main Courses), Subgroup 8 (Beef) gives us card #18: Tangy Beef Rolls. How do you resist something beef-related that describes itself as “tangy”? Mine didn’t come out as classy as the one in this picture, but it was still definitely edible. And somewhat tangy.
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.
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.
It’s been a while, my friends–life gets in the way, sometimes. But, we must still eat, which means we must still cook (when you get tired of ordering out). Get ready for a trio of chicken recipes, starting with 6-8: Curried Chicken.
I actually made this in tandem with 6-24: Mushroom-Almond Chicken, as I had a LOT of chicken that night. Both recipes are from Book 1, Group 2: Main Courses. Subgroup 6 is Poultry & Game, so there’s some turkey and duck recipes scattered in with a multitude of chicken recipes.
Let’s dive into some Main Course recipes–you don’t win friends with salad.
