revisited – Page 6 – Simply Delicious: The Cookbook Project

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?

17-9: Brownies

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 20, 2014August 31, 2020all-purpose flour, almonds, baked goods, baking powder, brownies, butter, chocolate, chocolate chips, cookies, creamed, dessert, double boiler, eggs, fairly easy, fairly inexpensive, favorites, gift ideas, granulated sugar, melted, nuts, pecans, revisited, snacks, stand mixer, Tarzana apt, unsweetened, vegetarian, walnuts

Here’s another dessert for you. Book 3, Group 3 (Desserts), Subgroup 17 (Baked Goods) gives us card #9: Brownies. I’ve made these a bazillion times, and they are a GREAT base for adding your own ingredients.

These are good, easy, and fast–the trifecta you’re never supposed to be able to achieve. I highly recommend them, and I keep this recipe on hand for whenever I want to make brownies. One big difference: these use actual chocolate, not cocoa powder. 🍫

6-4: Easy Stuffed Chicken Breasts

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses June 19, 2014June 17, 2020all-purpose flour, basted, boiled, boneless, breasts, butter, cheese, chicken, chicken bouillon, chicken broth, dinner, fairly easy, fairly inexpensive, Feta, filling, frozen, garlic, goat cheese, gravy, Hutton house, lemon juice, lemons, lunch, melted, miso, mushrooms, revisited, rice, sautéed, simmered, skinless, slit, spinach, stuffed, white wine

In 3-13: Velvety Carrot Soup, I talked about how I love old cookbooks for their colorful attempts at trying to make boring recipes sound exciting. Another cookbook “trope” is putting words like easy, simple or quick in the title of a recipe that would otherwise sound…well, not those things.

Sometimes they live up to their titles, and sometimes not. A prime example of the former would be 6-4: Easy Stuffed Chicken Breasts. To be honest, stuffing chicken breasts doesn’t even sound that hard to begin with, so I suppose it didn’t even need that qualifier.

Unless it sounded hard to you–if that’s the case, ignore that last sentence. 🙂 It’s really not that hard, is what I’m saying.

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.

17-28: Pound Cake

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods May 31, 2014September 5, 2020all-purpose flour, almond extract, almonds, baked goods, baking powder, breakfast, bundt, butter, cakes, cardamom, cinnamon, cut in, dessert, eggs, gift ideas, granulated sugar, half-and-half, lemon juice, lemons, loaf pan, orange juice, revisited, ring mold, snacks, stand mixer, Tarzana apt, vanilla extract, vegetarian, whipping cream

I went on a cooking spree and made 4 recipes last night. 17-28: Pound Cake was the last of what I cooked, when we were scouring the house looking for a dessert. 🍰

Hey! This one has MY handwriting on it! I said it was good a few years ago, let’s see if it’s still good.

Spoiler alert: it was. 🙂

6-8: Curried Chicken

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 5, 2014June 17, 2020all-purpose flour, boiled, braised, butter, cast-iron, chicken, chicken bouillon, chicken broth, chopped, curry powder, dinner, Dutch oven, egg-free, fairly easy, fairly inexpensive, Indian, lunch, melted, parsley, pot-roasted, revisited, salt, sautéed, seared, spice blends, stews, sweated, thighs, yellow onions

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.

5-7: Quiche Lorraine

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 23, 2014April 29, 20201970s, all-purpose flour, black pepper, butter, Cheddar, cheese, chicken fat, chilled, cut in, diced, dinner, dough, dried herbs, eggs, fairly hard, fairly inexpensive, filling, French, grated, green onions, ham, herbs and spices, housewarming party, Hutton house, Jarlsberg, leeks, lunch, paprika, pie crust, quiche lorraine, quiches, rendered, revisited, salt, sautéed, smoked ham, Swiss, tart pan, Tarzana apt, whipping cream

This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.

This one I have made in the past, several times. Two past memorable occasions:

– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.

– When I was in 7th grade, I had to do some sort of project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and also bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our lazy, late-90s attempt at French culture. 🇫🇷