thyme – Page 2 – Simply Delicious: The Cookbook Project

6-42: Turkey Pot Roast

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses November 8, 2020December 24, 2020black pepper, bone-in, boneless, bouquet garni, breasts, carrots, chervil, chicken bouillon, chicken broth, dinner, Dutch oven, easy, fairly inexpensive, garlic, herbs and spices, lemon juice, lemons, parsley, peeled, pot-roasted, potatoes, red potatoes, salt, simmered, tarragon, TGV 2019, Thanksgiving, thyme, turkey, untested, vegetables, yellow onions

Looking for a smaller Thanksgiving option this year than the traditional 6-29: Stuffed Turkey? Here’s part of what I made for last year’s meal–6-42: Turkey Pot Roast. If you’re cooking for less people this year (or any year) and still want something Thanksgiving-ish, this might be a good option.

I didn’t want to make a full turkey for only two meat eaters (me not being one of those two), so I combined this recipe along with some additional leg and thigh pieces into enough turkey to complete the holiday without having to make more than we needed.

This is also MUCH easier to do than a full turkey, especially if you’ve never attempted one of those before and don’t want 2020 to be your first run at it. 6-9: Orange-Glazed Turkey Breast is another “smaller” turkey option if you’re just looking for a taste of turkey instead of a glut of it.

2-31: Smoked Chicken Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters May 27, 2020December 16, 2020basil, breasts, canola oil, cheese, cherry tomatoes, chicken, dinner, dressing, dried herbs, dry mustard, easy, fairly inexpensive, granulated sugar, herbs and spices, lunch, Mozzarella, oregano, parsley, Provolone, rolls, salads, salt, sandwiches, sliced, smoked chicken, smoked turkey, spinach, sunflower oil, thyme, tomatoes, turkey, untested, vegetable oil, white wine vinegar

Given the header picture, I suppose it’s not much of a secret that I’ve made some adaptations to 2-31: Smoked Chicken Salad. Namely, that I’ve changed it from a salad to a sandwich. Here’s the thing–it’s a sad salad as written, but can be made into a pretty decent sandwich that doesn’t require anything different than what’s already required/recommended.

See those rolls in the back of the picture (the ones suggested in the blurb above)? Here’s the quick and dirty: cut one open, take the (very few) salad ingredients, stack inside, eat. Not much more to it than that, but if you’d like to see how that went for me in greater detail, please continue reading.

12-24: Cannelloni with Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses March 14, 2020March 14, 2020all-purpose flour, black pepper, boiled, breasts, butter, cannelloni, cheese, cheese sauce, chicken, chicken bouillon, chicken broth, cottage cheese, creamy, cubed, dinner, dried herbs, dry vermouth, fairly easy, fairly inexpensive, filling, food processor, frozen, grated, lunch, marinated, meal prep, melted, milk, nutmeg, Parmesan, pasta shells, pasta/noodles, salt, spinach, strained, strainers, stuffed, thyme, untested, vegetables, yellow onions

Meal-prepping is trendy now, but it’s always been a good idea if you want to save money and calories. 12-24: Cannelloni with Chicken works well if you want to make it on a Sunday, split it up into a few containers, and reheat it throughout the week. At least, that’s how we ate it.

Even Simply Delicious advises you can make this meal ahead of time, although their suggestion is for entertaining guests. This recipe/concept is pretty versatile–it’s good fresh or as leftovers.

7-21: Jambalaya

Jamie Martin Group 07: Pork, Section 2: Main Courses January 13, 2020August 30, 2021American, American South, andouille, basil, black pepper, blanched, boiled, brown rice, Cajun, canola oil, chicken bouillon, chicken broth, chopped, Creole, cubed, dinner, fairly easy, fairly expensive, French, garlic, green bell peppers, long-grain, lunch, minced, New Orleans, peeled, pepperoni, pork, Provençale, rice, salt, sausage, sautéed, shrimp, smoked ham, Spanish, spicy, Tabasco sauce, thyme, tomatoes, untested, vegetable bouillon, vegetable broth, vegetable oil, West African, wild rice, yellow onions

Cajun and Creole cooking are not something I’ve had a ton of experience with, so 7-21: Jambalaya is somewhat unfamiliar territory. I didn’t grow up eating a lot of New Orleans cuisine, other than my mother’s ill-fated attempt at making gumbo once.

It’s not a difficult recipe (quite the opposite, actually), but I don’t feel like I have a solid understanding of the difference between what makes it good and what makes it great. That’s something that comes with experience, both as a taster and as a creator.

I couldn’t have even told you that there are two types of jambalaya, Creole and Cajun. According to the all-knowing Wikipedia, the difference between the two is the absence or presence of tomatoes. Simply Delicious identifies this version as Creole, which is correct–that’s the version that has the tomatoes in it, which this one does. 🎺🍅

8-54: Beef Beignets

Jamie Martin Group 08: Beef, Section 2: Main Courses October 26, 2019July 2, 2020all-purpose flour, American, appetizers, batter, bay leaves, beef, beer, black pepper, Cajun, canola oil, chilled, chopped, coated, cooked beef, Creole, cubed, dairy-free, deep fryer, deep-fried, dinner, eggs, fairly easy, French, fried, garlic, hors d'oeuvres, inexpensive, leftovers, lunch, marinated, New Orleans, peeled, port wine, red wine, shallots, snacks, thyme, untested, vegetable oil

When I think of beignets, I think of New Orleans. 🎷 I’ve never been to the real Café Du Monde in New Orleans, but I have been to the Mint Julep Bar in New Orleans Square at Disneyland which serves beignets (very delicious ones).

8-54: Beef Beignets are NOT like the ones at Disneyland or Café Du Monde–they’re more like Mongolian Beef before you toss it in sauce.

I looked around for similar types of recipes to confirm that this wasn’t just a Simply Delicious invention–and I really couldn’t find too many. There’s nothing wrong with battering beef and frying it–just don’t call it a beignet.

4-15: Scalloped Onions

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters April 13, 2019October 6, 2020all-purpose flour, basil, black pepper, broccoli, butter, carrots, cheese, chervil, cream sauce, dinner, dried herbs, egg-free, fajitas, fennel, grated, green bell peppers, herbs and spices, layers, paprika, Parmesan, parsley, peeled, red bell peppers, salt, sautéed, scalloped, side dish, sliced, tarragon, thyme, untested, vegetables, vegetarian, yellow onions

“It smells like weird Mexican food in here,” Jamie said as she walked in the door. She wasn’t wrong. The example image sets a rustic farm tone with the watering can, basket of red peppers, and parmesan cheese in the background. The watering can even has onions painted on it. Awesome!

When I saw that it will need reheating before eating, I decided to make this dish in a large rectangle Pyrex. I made this recipe at half size to accommodate the baking dish. I only used two onions because Simply Delicious bases the number of onions on the smaller onions that were available when these recipes were written. Two was more than enough.

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.

9-45: Country-Style Sausage Medley

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses March 22, 2018October 18, 2020all-purpose flour, basil, black pepper, boiled, braised, butter, cabbage, carrots, chervil, chicken, chicken bouillon, chicken broth, chives, country-style, dairy-free, dinner, dried herbs, easy, franks, green onions, ground chicken, ground meat, ground turkey, herbs and spices, hot dogs, inexpensive, leeks, lunch, parsley, peeled, salt, sausage, sliced, snow peas, tender-crisp, thyme, turkey, turnips, untested, vegetables

“Country-Style” carries multiple definitions and connotations. The author of 9-45: Country-Style Sausage Medley surmised that a dish containing this many varieties of vegetables must be “country-style”. Chicken sausage is a low calorie option, however, it lacks the punch of flavor a good beef sausage can provide.

This dish contains a lot of vegetables already. If I had to add any other vegetables, I might substitute the cabbage for Brussels sprouts.

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.

8-29: Marinated Flank Steaks

Adam Martin Group 08: Beef, Section 2: Main Courses February 1, 2018October 16, 2020allspice, basted, bay leaves, beef, beef bouillon, beef broth, broiled, butter, canola oil, carrots, celery, celery root, chopped, cornstarch, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, flank steak, garlic, gravy, herbs and spices, juniper, lunch, marinated, minced, mirepoix, mushrooms, port wine, red wine, scored, sliced, strained, thyme, untested, vegetables, yellow onions

Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.

I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.