spice blends – Simply Delicious: The Cookbook Project

8-15: Cajun-Style Sirloin

Jamie Martin Group 08: Beef, Section 2: Main Courses December 20, 2021December 20, 2021American, American South, beef, blackened, Cajun, cayenne pepper, cucumbers, curry powder, diced, dinner, dried herbs, easy, egg-free, fairly expensive, French, garlic, gluten-free, granulated sugar, Indian, minced, New Orleans, paprika, peeled, salt, sirloin, sliced, spice blends, spicy, strained, strainers, thyme, tomatoes, untested, yogurt

Looking for something different to do with a cut of beef sirloin? 8-15: Cajun-Style Sirloin is a pretty quick and easy way to prepare beef, and also comes with a bonus cucumber salad recipe as an accompaniment/garnish. The cucumber salad and yogurt topping give this dish almost a Middle Eastern feel–they’re used to cut the heat from the paprika, curry, and cayenne pepper used to season the meat.

I’ve yet to visit Louisiana myself in person, but Simply Delicious has a few different Cajun and Creole recipes to try that can take you there culinarily, at least. There’s even some non-Simply Delicious versions of this recipe out there, if you’re looking for variations. I’m still intrigued by the addition of the cucumber salad and yogurt topping for this version–that seems very avant garde for 1980s home cooking.

2-12: Tips About Salad Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 25, 2020April 17, 2020appetizers, apple cider vinegar, balsamic vinegar, black pepper, blender, blue cheese, canola oil, crème fraîche, Dijon mustard, dressing, dried herbs, dried spices, dry mustard, emulsion, food processor, French, fruit salad, garlic, grape juice, healthy, herbs and spices, honey, how-to, lemon juice, lime juice, mayonnaise, olive oil, orange juice, pasta salad, potato salad, Ranch, red raspberry vinegar, red wine vinegar, restaurant-style, salads, salt, sour cream, spice blends, sunflower oil, sweet mustard, tarragon vinegar, Thousand Island, untested, vegetable juice, vegetable oil, vinaigrette, vinegar, white wine vinegar, yellow mustard, yogurt

Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?

PS: I spy that sneaky tarragon vinegar in their picture below. If you want to learn to make your own, check out 19-7: Fresh and Dried Herbs.

At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.

One of the first times I made the blue cheese dressing (which required a giant immersion blender and a 22-quart Cambro–it’s kind of like mixing concrete in a bucket), a customer liked it so much they asked to buy some to take home. I guess that makes me qualified to write about salad dressings now.

Hey–I have to find something to do while we’re all staying at home for a while. And so do you (probably), so why not read this?

9-21: Chili Beef Casserole

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses July 22, 2018October 18, 2020basil, black olives, butter, chili powder, chopped, corn, diced, dinner, dried herbs, easy, egg-free, fairly inexpensive, garlic, gluten-free, green bell peppers, ground beef, ground meat, guacamole, herbs and spices, lunch, Mexican, minced, parsley, peeled, red bell peppers, red kidney beans, salt, sautéed, sour cream, Southwestern, spice blends, taco shells, tacos, Tex-Mex, tortilla chips, untested, vegetables, yellow onions

9-21: Chili Beef Casserole is yet another case of calling something a casserole that is barely a casserole. There is no condensed soup in this recipe and this dish is cooked on a stove top, not baked. This dish is more of a tortilla filling than a main course as a casserole.

One might say this dish is a ground beef casserole with a cultural appropriation problem, not “with a Mexican accent”.

11-21: Baked Whitefish with Shrimp

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 10, 2018November 24, 2020basil, bass, boneless, broiled, butter, catfish, Cheddar, cheese, chopped, cod, cooked shrimp, creamy, deboned, dinner, easy, egg-free, fairly expensive, fish, fish filets, flaked, flounder, gluten-free, grouper, haddock, herbs and spices, lemon juice, lemons, melted, milk, Monterey Jack, Mozzarella, parsley, Provolone, rockfish, salad shrimp, salt, seafood, shellfish, shredded, shrimp, simmered, spice blends, trout, untested, whipping cream, whitefish

Here’s 11-21: Baked Whitefish with Shrimp—Simply Delicious is big on fish and cheese together. We’ve seen that combination already with 11-21: Best Ever Sole Au Gratin and 11-4: Calzone with Seafood.

You don’t see too many creamy, cheesy baked fish recipes these days, do you? 🤔

19-7: Fresh and Dried Herbs

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School April 22, 2018October 18, 2020apple cider vinegar, bay leaves, bouquet garni, celery, cheesecloth, chervil, chives, cloves, cooking school, dried herbs, fines herbes, French, garlic, healthy, herb salt, herb-roasted, herbes de Provence, herbs and spices, Italian parsley, Italian seasoning, lavender, lemons, limoncello, liqueur, nutmeg, orange peel, parsley, rosemary, sage, salads, smoked ham, spice blends, steeped, tarragon, tarragon vinegar, thyme, untested, vinegar, white wine vinegar

19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.

Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.

7-19: Cajun-Style Pork Ribs

Adam Martin Group 07: Pork, Section 2: Main Courses February 25, 2018October 15, 2020American, American South, baby corn, black pepper, bone-in, bourbon, brandy, broiled, Cajun, canola oil, carved, cayenne pepper, cherry tomatoes, corn, dairy-free, dinner, dried herbs, dried spices, easy, egg-free, fairly inexpensive, garlic, garlic powder, gluten-free, grilled, lukewarm, lunch, marinated, New Orleans, paprika, party food, pork, red onions, ribs, roasted, salt, sliced, spareribs, spice blends, thyme, tomatoes, untested, vegetables

Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.

Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.

3-9: Mexican Chicken Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters May 27, 2017October 4, 2020bay leaves, black pepper, boiled, carrots, celery, chicken, chicken bouillon, chicken broth, chili peppers, chili powder, chopped, cooked chicken, crushed red pepper, crushed tomatoes, deboned, diced, easy, egg-free, garlic, gluten-free, herbs and spices, inexpensive, leeks, lunch, Mexican, nuts, paprika, peanuts, peeled, peppercorns, potatoes, red bell peppers, salt, sliced, soups, spice blends, Tex-Mex, tomatoes, untested, vegetables, yellow onions

Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.

The spice mixture is the only part of this soup that is remotely Mexican.

Editor’s note: Simply Delicious has another “Mexican” soup–check out 3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.

7-36: Pork Tenderloin with Curry Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses February 15, 2016June 19, 2020black pepper, brandy, butter, chives, coconut milk, curry powder, dairy-free, dinner, easy, egg-free, fairly inexpensive, half-and-half, peanut oil, pork, pork tenderloin, salt, seared, soy sauce, spice blends, steak sauce, tenderized, untested, whipping cream

Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.

True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.

12-22: Nasi Goreng

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses December 1, 2015July 28, 2020amchur powder, Asian, bean sprouts, canola oil, cashews, chili powder, chutney, coconut, condiments, crushed red pepper, curry powder, dairy-free, dinner, eggs, fairly easy, fish sauce, fried, galangal, garlic, garlic powder, ginger, granulated sugar, ham, Indian, Indonesian, inexpensive, julienned, lunch, omelette, pan-fried, paprika, pineapple, rice, salt, sautéed, scrambled, shredded, sliced, soy sauce, spice blends, spicy, Tabasco sauce, Thai, untested, yellow onions

Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.

This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.

2-17: Spicy Potato Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters November 23, 2015March 10, 2020apple cider vinegar, blender, chili powder, chilled, chopped, curry powder, dairy-free, diced, dinner, dressing, dried spices, easy, egg-free, emulsion, food processor, German, gluten-free, herb salt, herbs and spices, inexpensive, lemon juice, lemons, lunch, marinated, paprika, party food, peeled, picnic, potato salad, potatoes, red onions, salads, salt, side dish, spice blends, spicy, sunflower oil, sweet mustard, tossed, untested, vegan, vegetables, vegetarian, yellow onions

This was an accompaniment to 12-11: Italian Macaroni & Cheese when I went to a get-together recently. 2-17: Spicy Potato Salad is similar to a German potato salad in style–it uses vinegar & spices as the dressing instead of mayonnaise.

The main difference between this version and most traditional German potato salads is that this one lacks bacon. But if you miss the bacon that much, feel free to go crazy and add it on back in there.

← Previous