yellow onions – Page 14 – Simply Delicious: The Cookbook Project

3-8: Gazpacho

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 6, 2014March 14, 2020appetizers, black pepper, blanched, blender, celery, cherry tomatoes, chilled, chives, croutons, cucumbers, dairy-free, diced, dinner, egg-free, fairly easy, food processor, garlic, gluten-free, heirloom tomatoes, inexpensive, lemon juice, lemons, lunch, olive oil, pared, parsley, party food, peeled, picnic, purée, red bell peppers, restaurant-style, salt, slit, soups, Spanish, summer, The Simpsons, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, yellow onions

First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.

“It’s tomato soup served ICE cold!”

Yes, Lisa. Yes it is. 🍅

It was the end of summer and we had a ton of tomatoes. It’s a winning combination. 🏆

12-1: Lasagna

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 3, 2014July 27, 2020all-purpose flour, basil, Béchamel sauce, beef bouillon, black pepper, butter, cheese sauce, creamy, crushed tomatoes, dinner, dried herbs, fairly easy, garlic, ground beef, ground meat, ground turkey, inexpensive, Italian, lasagna, lunch, meat sauce, melted, milk, minced, Mozzarella, nutmeg, pasta/noodles, roux, salt, sausage, sautéed, simmered, tomato paste, tomato sauce, tomatoes, untested, yellow onions

You’ll be hard-pressed to find someone who hasn’t had lasagna before. It’s not very difficult to make, but often very time-consuming. The first entry in the Pasta & Rice section is the old standby: 12-1: Lasagna.

This version is different than what I’m used to making: it uses a cheese sauce (similar to a béchamel) in place of a ricotta/egg mixture. It was good, but I think I’d choose the ricotta/egg mixture in terms of what I think of when I think of “lasagna”.

11-12: Creamy Sautéed Shrimp

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses August 7, 2014July 7, 20204-92 week, all-purpose flour, broccoli, butter, creamy, curry powder, dinner, easy, fairly expensive, favorites, Hutton house, lunch, paprika, parsley, peeled, purée, revisited, rice, salt, sautéed, seafood, shellfish, shrimp, spice blends, Tabasco sauce, tomato paste, whipping cream, white pepper, yellow onions

Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom always referred to it as “Shrimp Something”, but its official name is 11-12: Creamy Sautéed Shrimp.

You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and my mom would make this dish.

I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m trying to say is that this dish has a lot of feels attached to it.

9-25: Juicy Grilled Meat Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 3, 2014July 6, 2020boneless, brushed, burgers, canola oil, cornstarch, dairy-free, dinner, eggs, fairly easy, food processor, gluten-free, grilled, ground meat, ground pork, inexpensive, lunch, marjoram, pan-fried, paprika, parsley, party food, pork, pork shoulder, salt, sautéed, thyme, untested, yellow onions

This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. 🍔

I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.

2-6: Greek Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters August 2, 2014February 18, 2020black olives, black pepper, cucumbers, dinner, easy, egg-free, Feta, gluten-free, goat cheese, Greek, green bell peppers, inexpensive, lunch, olive oil, red onions, salads, salt, side dish, summer, tossed, untested, vegetables, vegetarian, vinegar, white beans, yellow onions

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.

4-19: Twice-Baked Potatoes

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters July 8, 2014October 13, 2020baked potatoes, black pepper, butter, Cheddar, cheese, chipotle, chives, Christmas, curry powder, dinner, dry mustard, egg whites, egg yolks, eggs, fairly easy, favorites, food processor, gluten-free, herbs and spices, inexpensive, lunch, Monterey Jack, mushrooms, nutmeg, parsley, party food, potatoes, red bell peppers, revisited, roach motel apt, salt, sautéed, side dish, twice-baked, vegetables, vegetarian, whipping cream, XMAS 08, yellow onions

Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.

This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. 🔬

6-22: Crispy Chicken Drumsticks

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses July 7, 2014June 17, 20201998 dinner, all-purpose flour, black pepper, bread crumbs, breaded, butter, canola oil, carrots, chicken, coated, crispy, deep fryer, deep-fried, dinner, dredged, drumsticks, easy, fried, fried chicken, Hutton house, inexpensive, lunch, pan-fried, paprika, party food, peeled, revisited, salt, sautéed, sliced, squash, summer squash, tender-crisp, vegetables, white bread, yellow onions, zucchini

Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.

Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂

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.

3-13: Velvety Carrot Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters June 16, 2014March 14, 2020allspice, appetizers, autumn, blender, carrots, chicken bouillon, chicken broth, chopped, crème fraîche, diced, dinner, dried spices, easy, fall, food processor, garnish, Glendale apt, gluten-free, half-and-half, inexpensive, lunch, milk, nutmeg, purée, salt, side dish, soups, sour cream, thyme, untested, vegetable broth, vegetables, vegetarian, yellow onions

I think one of my favorite parts of old cookbooks is the adjectives they use to describe their dishes. I like to imagine a team of writers/cookbook jockeys staying late into the night, trying to dream up the perfect word to engage some adventurous cook into what would be an otherwise mundane-sounding recipe. How do you make carrot soup sound exciting?

That’s where “velvety” comes in. I present–3-13: Velvety Carrot Soup.

Oh, Simply Delicious. I admire you for trying to get me so excited about your carrot soup, that you put smiley face dollops of sour cream on your camera bowls.

When you have a LOT of carrots to get rid of and you’re looking for something velvety, Simply Delicious has you covered.

5-22: Crêpes with Chicken

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 17, 2014October 14, 2020all-purpose flour, black pepper, breakfast, broiled, butter, cheese, chicken, chopped, cooked chicken, crêpes, dinner, eggs, fairly easy, French, inexpensive, lunch, melted, milk, Mozzarella, mushrooms, parsley, peeled, roux, salt, sautéed, shredded, untested, yellow onions

This arose out of a desire to use up some leftover chicken more so than a desire to eat another meat-based crêpe recipe so soon after 5-24: Meat-Filled Crêpes, but it turned out to be pretty good in its own right.

5-22: Crêpes with Chicken really should be “Crêpes with Chicken and Mushrooms”, as mushrooms are just as much a part of this as the chicken.

I had originally considered making it at breakfast, but I’m glad I didn’t–it’s definitely a savory dish. Crêpes are popular in this book–all this practice is making me quite the crêpe-master.