vegetables – Page 13 – Simply Delicious: The Cookbook Project

4-34: Italian Roasted Vegetables

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters May 14, 2016October 13, 2020appetizers, asparagus, black pepper, broccoli, carrots, cauliflower, corn, dairy-free, dinner, easy, egg-free, eggplant, favorites, gluten-free, green beans, green bell peppers, herbs and spices, hors d'oeuvres, Hutton house, inexpensive, Italian, lunch, mushrooms, olive oil, pared, party food, red bell peppers, revisited, roasted, Rozie house, salt, side dish, snacks, tender-crisp, Thanksgiving, vegan, vegetables, vegetarian, yellow bell peppers, zucchini

This one’s short and sweet. I’ve made 4-34: Italian Roasted Vegetables a few times before, once as part of a big dinner party I cooked for when I was about 13 (6-22: Crispy Chicken Drumsticks and 9-20: Meat Roly-Poly were part of that as well) and Thanksgiving 2000 based on my mother’s notations on the back of the card. I know I’ve used the concept multiple times in other instances, even if I wasn’t following this exact recipe.

This is more a method than a particular recipe–you can use pretty much whatever vegetables you want with this one. Now’s a perfect time for this recipe–farmer’s markets are open and there’s lots of good stuff out there to roast. 🔥

12-5: Greek Rice

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 12, 2016July 27, 2020almonds, black pepper, blanched, boiled, chopped, crushed tomatoes, dairy-free, dinner, easy, egg-free, garlic, gluten-free, Greek, green bell peppers, inexpensive, long-grain, lunch, minced, nuts, olive oil, party food, pine nuts, red bell peppers, rice, sautéed, side dish, sweet peas, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian, yellow onions

Here’s a healthier option–some of the last few have been more on the indulgent side. Don’t get me wrong–there’s plenty more indulgence to come. 12-5: Greek Rice is a nice vegetarian option for a party, picnic, or just an everyday meal. I’m not entirely sure what makes it “Greek”, but we’ll go with it.

What else can I say–it’s just not that exciting. The final dish actually ends up similar to what Americans call Spanish rice, but with more veggies and a somewhat tangy flavor. If that interests you, read on.

9-20: Meat Roly-Poly

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 1, 2016July 5, 20201998 dinner, all-purpose flour, baked goods, beef bouillon, beef broth, black pepper, bread crumbs, breakfast, butter, canola oil, corn oil, diced, dinner, dough, egg wash, eggs, fairly easy, fairly inexpensive, green bell peppers, ground beef, ground meat, herbs and spices, Hutton house, kneaded, lunch, melted, milk, mushrooms, panko, paprika, pared, party food, proofed, red bell peppers, revisited, salt, sautéed, sesame seeds, Silpat, vegetable oil, vegetables, vegetarian, yeast, yellow onions

Here’s one I’ve made before. In one of my previous entries (6-22: Crispy Chicken Drumsticks), I mentioned doing all the cooking for a family dinner party when I was 12-13 years old with a similarly-aged family friend of mine. 9-20: Meat Roly-Poly is another one of the recipes I remember making for that party.

Another memory from this dinner party: I had just gotten a new CD (Version 2.0 by Garbage) and we were listening to it on my parents’ GIANT 1970s hi-fi stereo system over and over as we spent the day cooking. Gives you an idea of how old I am, and how long I’ve been cooking from this book.

1-16: Mushrooms Escargot

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters April 29, 2016January 28, 2020appetizers, bacon fat, black pepper, bread crumbs, broiled, butter, dairy-free, easy, escargot, fairly inexpensive, French, garlic, herbs and spices, hors d'oeuvres, melted, minced, mushrooms, panko, pared, parsley, party food, side dish, Silpat, snacks, snails, stuffed, untested, vegetables, vegetarian

Here’s another mushroom recipe for you. 1-16: Mushrooms Escargot is similar to the last recipe I did, 2-2: Mushrooms à la Grecque, in that it’s a fancy name for a pretty well-known dish. Simply Delicious does that a LOT. This one is essentially stuffed mushrooms, something most everyone’s familiar with.

This recipe in-and-of itself doesn’t contain or use actual snails, but it’s suggested you can add them if you want. I didn’t go quite that far (although I’m not opposed to the idea), but the mushrooms provide a similar experience that’s not quite as…exotic. 🐌

2-2: Mushrooms à la Grecque

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters April 28, 2016February 5, 2020à la Grecque, appetizers, black pepper, boiled, diced, dried herbs, easy, egg-free, fairly inexpensive, French, garlic, gluten-free, Greek, herbs and spices, lemon juice, lunch, marinated, mushrooms, olive oil, parsley, party food, peppercorns, salt, shallots, side dish, snacks, thyme, untested, vegan, vegetables, vegetarian, white wine, yellow onions

“À la Grecque” means “in the Greek way” in French, and 2-2: Mushrooms à la Grecque is a French preparation of vegetables (in this case mushrooms) in a seasoned oil and wine marinade. Simply Delicious considers this a salad, so I guess we’ll go with that description as well.

This is essentially marinated mushrooms, a pretty classic dish. This one’s pretty simple, it holds well, and most people are into it, so it makes a good party dish too. 🍄

9-33: Teriyaki Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 27, 2016July 6, 2020Asian, beef, beef bouillon, beef broth, black pepper, blender, bread crumbs, canola oil, celery, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, food processor, garlic, ginger, grated, green bell peppers, ground beef, ground meat, loaf pan, lunch, meat thermometer, meatloaf, panko, party food, picnic, red bell peppers, sautéed, sesame oil, sesame seeds, sherry, soy sauce, tamari, tender-crisp, teriyaki sauce, untested, vegetables, yellow onions

It’s taken me a while to think of something original to say about 9-33: Teriyaki Meat Loaf. Neither component is revolutionary at this point–there’s not too many people left in 2016 that are unaware of either concept, and Asian fusion is nowhere near a new culinary trend. There’s a million versions out there–here’s just a few. I’ve even already covered meatloaf on here before–9-28: Stuffed Meat Loaf.

Simply Delicious’ version of teriyaki is pretty close–usually it’s composed of soy sauce, mirin, and ginger. It was probably more difficult to source mirin in the 1980s, so they used sherry instead. Anyway, after the jump you can read about yet another way to do meat loaf.

11-26: Fish Gumbo

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 27, 2016July 7, 2020all-purpose flour, basil, bay leaves, boiled, Cajun, canola oil, catfish, cayenne pepper, celery, chicken broth, chili powder, chopped, crab, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, egg-free, fairly expensive, fish, flaked, garlic, green bell peppers, green onions, gumbo, herbs and spices, krab, lunch, minced, mussels, New Orleans, parsley, red bell peppers, rice, roux, salt, scallops, seafood, shrimp, simmered, soups, stews, thyme, tomato paste, tomatoes, untested, vegetable oil, vegetables

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.

3-20: Italian Tomato Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 25, 2016March 14, 2020alphabet, appetizers, basil, bay leaves, blanched, boiled, chili sauce, creamy, crushed tomatoes, dinner, dried herbs, easy, egg-free, garlic, herb salt, herbs and spices, inexpensive, Italian, lunch, olive oil, pared, parsley, pasta/noodles, salt, sautéed, simmered, soups, tomatoes, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, whole wheat flour, yellow onions

It’s been a while since I’ve covered something out of Group 03: Soups on here–the last one was 3-14: Creamy Corn Chowder back in January. 3-20: Italian Tomato Soup is pretty simple when it comes to ingredients…and flavor. I ended up inadvertently turning my batch into what was essentially Spaghetti-Os, but even that wasn’t terrible.

This soup is pretty basic–Simply Delicious has you add a bit of cream to make it more of a bisque-type tomato soup. If it’s not tomato season, no worries–you can make this with canned tomatoes too. 🍅

7-1: Pork Tenderloin with Mushrooms

Jamie Martin Group 07: Pork, Section 2: Main Courses April 20, 2016June 18, 2020black pepper, blanched, bread crumbs, butter, cheese, chopped, coated, creamy, dinner, dredged, egg yolks, eggs, fairly easy, fairly expensive, garlic, garlic powder, grated, herb salt, herbs and spices, lunch, mushrooms, pan-fried, panko, Parmesan, parsley, parsnips, pork, pork tenderloin, sautéed, side dish, steamed, stews, tenderized, untested, vegetables, whipping cream, white wine

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.