vegetables – Page 15 – Simply Delicious: The Cookbook Project

As you’ve probably figured out, I don’t always write these immediately after I’ve cooked the dish. I usually remember a lot about them though, and I make a lot of mental notes as I go, especially now that I’ve done 80+ of these at this point.

I don’t remember a damned thing about 12-8: Penne with Broccoli. I’m pretty sure the only thing I remember was that it was pretty unmemorable.

My guess is it’s one of those one-pan-skillet-easy-weeknight-dinner kind of things that gets you to eat vegetables by covering them in cheese and noodles. Not that that’s bad, but it’s nothing new.

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.

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.

This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.

One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.

While I was cooking 4-12: Cheesy Sliced Baked Potatoes, I also was working on this recipe–however be careful with this one: it takes a WHILE to make. 🕰

This recipe takes 2+ hours–most of which is just it baking in the oven. Just an FYI. 🙂

Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.

Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.

In 13-10: Zucchini Piccata, I had mentioned that I ended up with more zucchini than I could use in that recipe. Here’s what I did with the rest: I made 4-22: Zucchini Pancakes. I’ve made recipes similar to this before, but this one’s pretty standard.

These things are pretty good even if you’re not that into vegetables. Think of it as a healthier version of 4-17: Crispy Potato Pancakes.

Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.

The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.

If you still have any zucchini or tomatoes lying around from a late summer harvest, this is a great vegetarian recipe with which to use those up. 🍅

Also note the new background: my first entry from my new (hopefully somewhat permanent) kitchen. 🙂

I styled mine in more of a fried zucchini-appetizer way, but the casserole way works too.

My options for cooking have been limited lately, so I’ve been gravitating towards simpler recipes in order to keep it manageable, yet active. You really can’t get much simpler than 2-6: Greek Salad.

This is a great recipe for summer–most of the ingredients are in season and it’s super light. We made it for dinner instead of lunch as suggested, but I’m sure the folks at Simply Delicious won’t mind.