peeled – Page 10 – Simply Delicious: The Cookbook Project

13-13: Spinach Turnovers

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses November 13, 2015July 30, 2020appetizers, brushed, canola oil, chopped, cornstarch, creamy, diced, easy, egg wash, eggs, filling, frozen, hors d'oeuvres, inexpensive, lunch, nutmeg, party food, pastry, peeled, puff pastry, reduced, saffron, sautéed, sesame seeds, snacks, sour cream, spinach, turnovers, untested, vegetable bouillon, vegetable broth, vegetarian, yellow onions

It’s the holiday season, so you’ll probably find yourself entertaining (or in the mood for party food, at least). 13-13: Spinach Turnovers are a nice vegetarian option that you can bring to a party or just make for yourself.

I made these along with 9-26: Crispy Beef Turnovers for a get-together I went to recently. The ingredients & method for both are somewhat similar, so I prepared both at the same time, which worked out pretty well. If you find yourself with extra puff pastry (and maybe a deep fryer), consider a third turnover option, 1-7: Trader Vic’s Crab Turnovers.

4-4: Scalloped Parsley Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters September 17, 2015April 14, 2020all-purpose flour, black pepper, blanched, boiled, butter, creamy, dinner, easy, egg-free, food processor, half-and-half, inexpensive, lunch, milk, nutmeg, parboiled, parsley, peeled, potatoes, revisited, salt, scalloped, side dish, tender-crisp, vegetable bouillon, vegetable broth, vegetables, vegetarian, white pepper

4-4: Scalloped Parsley Potatoes is the third of my recent 3-recipes-at-1-time attempt–the others being 4-2: Green Beans with Hazelnut Butter and 7-55: Sunday Pork Stew.

I think I’ve made these before, despite the lack of notations. These were really easy and pretty good–very mild yet still flavorful.

7-55: Sunday Pork Stew

Jamie Martin Group 07: Pork, Section 2: Main Courses September 16, 2015June 19, 2020almonds, boiled, boneless, braised, butter, chicken bouillon, chicken broth, crushed tomatoes, cubed, deglazed, dinner, easy, garlic, inexpensive, lunch, melted, minced, paprika, pearl onions, peeled, pork, pork shoulder, purée, stewed tomatoes, stews, Sunday, toasted, tomato paste, tomato sauce, tomatoes, untested, vegetable bouillon, white wine, yellow onions

7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.

I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.

1-22: Onion-Potato Diamonds

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters September 14, 2015February 5, 202080s party, appetizers, baking pan, breakfast, broiled, brushed, canola oil, cheese, cilantro, diced, easy, eggs, frittata, garnish, gluten-free, green onions, hors d'oeuvres, hot sauce, inexpensive, Italian parsley, lunch, minced, Monterey Jack, omelette, parchment paper, parsley, party food, peeled, picnic, potatoes, revisited, roach motel apt, salt, sautéed, scallions, scrambled, sesame oil, shredded, Spanish, Tabasco sauce, tomatoes, vegetable oil, vegetarian, wax paper

Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.

Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.

3-2: New England Clam Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters August 13, 2015March 14, 2020all-purpose flour, appetizers, bacon, black pepper, boiled, chopped, chowder, clam juice, clams, diced, dinner, egg-free, fairly easy, garnish, half-and-half, inexpensive, lunch, minced, New England, parsley, peeled, pork, potatoes, red potatoes, rendered, restaurant-style, roux, salt, salt pork, sautéed, seafood, shellfish, shucked, simmered, soups, The Simpsons, untested, whipping cream, yellow onions

3-2: New England Clam Chowder is one of two recipes that I cooked and photographed before I took an extended break from cooking for this project. Therefore, my memories of the process of this dish may be a little fuzzy, but I think I’ll make some sense of it.

Clam chowder is something that I’ve loved since I was a kid. My husband is from New England and when we go back to visit, it’s always an anticipated treat. We made a pretty decent clam chowder in the restaurant I worked at, too, and this recipe comes pretty close.

Of course, it’s mandatory that it be referred to as chowdah–say it right!

12-7: Fettuccini with Creamy Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 9, 2014July 27, 2020all-purpose flour, black pepper, boneless, breasts, butter, cheese, chicken, chopped, cooked chicken, creamy, Dijon mustard, dinner, easy, fairly inexpensive, fettuccini, half-and-half, Hutton house, lunch, mafalde, pared, Parmesan, parsley, pasta/noodles, peeled, red bell peppers, revisited, roux, sautéed, sherry, skinless, tangy, white wine, yellow onions

Here’s a recipe I’ve actually made before–it’s been a while since we’ve seen one of those. When I was about 8 or 9, my mom decided that she, my dad, and I were going to take turns making dinner each week. One of the recipes I actually planned for and made (before this grand plan inevitably fell apart) was this one: 12-7: Fettuccini with Creamy Chicken.

I probably was drawn to this one because my favorite meal as a kid was fettuccini Alfredo, and this one seems relatively similar (to an 9-year old). I also remember being fascinated with the fact that I got to use alcohol in something.

3-8: Gazpacho

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 6, 2014March 14, 2020appetizers, black pepper, blanched, blender, celery, cherry tomatoes, chilled, chives, croutons, cucumbers, dairy-free, diced, dinner, egg-free, fairly easy, food processor, garlic, gluten-free, heirloom tomatoes, inexpensive, lemon juice, lemons, lunch, olive oil, pared, parsley, party food, peeled, picnic, purée, red bell peppers, restaurant-style, salt, slit, soups, Spanish, summer, The Simpsons, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, yellow onions

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. 🏆

9-44: Wok-Fried Beef Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses October 5, 2014July 6, 2020appetizers, Asian, beef, brown sugar, burgers, canola oil, chili peppers, cornstarch, dinner, fairly easy, fried, garlic, granulated sugar, green bell peppers, ground beef, ground meat, honey, inexpensive, lunch, pan-fried, pared, party food, peeled, red bell peppers, rice wine, sautéed, sherry, soy sauce, spicy, untested, vegetable oil, wok

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.

11-12: Creamy Sautéed Shrimp

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses August 7, 2014July 7, 20204-92 week, all-purpose flour, broccoli, butter, creamy, curry powder, dinner, easy, fairly expensive, favorites, Hutton house, lunch, paprika, parsley, peeled, purée, revisited, rice, salt, sautéed, seafood, shellfish, shrimp, spice blends, Tabasco sauce, tomato paste, whipping cream, white pepper, yellow onions

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.

4-17: Crispy Potato Pancakes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters July 18, 2014October 6, 2020all-purpose flour, breakfast, butter, canola oil, Channukah, chicken fat, crispy, dinner, eggs, fairly easy, favorites, food processor, fried, gluten-free, grated, half-and-half, inexpensive, Jewish, latkes, lunch, melted, milk, pan-fried, pancakes, peeled, potato pancakes, potatoes, rendered, salt, shredded, sriracha, untested, vegetarian

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.