grated – Page 3 – Simply Delicious: The Cookbook Project

2-21: Shrimp Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters July 1, 2020July 2, 20201980s, avocados, chilled, chives, chopped, cooked shrimp, crème fraîche, dressing, easy, eggs, fairly expensive, garlic, gluten-free, grated, hard-boiled, horseradish, lemon juice, lettuce, lunch, mayonnaise, minced, peeled, saffron, salad shrimp, salads, seafood, shellfish, shrimp, sliced, sour cream, stiff peaks, summer, untested, whipped, whipping cream

Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.

This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.

7-31: Lime Cayenne Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses May 26, 2020June 16, 2020black pepper, boneless, cayenne pepper, chopped, cilantro, citrus, deglazed, diced, dinner, fairly easy, fairly inexpensive, fruit, garnish, grated, green onions, grill pan, grilled, Hutton house, lime juice, limes, lunch, marinated, meal prep, oranges, parsley, pork, pork chops, relish, revisited, salsa, salt, Southwestern, summer, supreme, tomatoes, vegetable oil, zested

In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).

7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?

My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.

16-42: Easy Lime Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods May 6, 2020July 2, 2020butter, cottage cheese, creamed, crushed, dessert, easy, eggs, fairly inexpensive, food processor, fruit, garnish, gift ideas, graham crackers, granulated sugar, grapes, grated, juiced, lemon balm, lime juice, limes, melted, mint, peeled, pie crust, pies, twice-baked, untested

If you were around in the 1980s-1990s, you may remember the obsession with low-fat everything, and finding ways to make “sinful indulgences” into something “guilt-free“. Note the deliberate choice of words, and that we still use that type of psychological framing around food today (and have been for a long time, even prior to the era in question).

The “low-calorie swap” in 16-42: Easy Lime Pie is cottage cheese, which was all the rage in the 1970s as a “healthy” option, but could still be found in a lot of recipes throughout the 80s and 90s.

I feel like even Simply Delicious didn’t really know how to make this pie sound appealing–do you think halved grapes as a garnish can be considered something notable? You can definitely tell this particular recipe was aimed at the dieting/low-calorie crowd.

2-22: Salad Bar with Warm Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters May 5, 2020May 4, 2020alfalfa sprouts, beets, broccoli, cabbage, canola oil, carrots, celery, chicken bouillon, chicken broth, curry powder, dairy-free, dinner, dressing, easy, egg-free, emulsion, gluten-free, grated, healthy, herb salt, inexpensive, lemon juice, lemons, lunch, olive oil, party food, peeled, radishes, red onions, salads, sunflower oil, tarragon, turnips, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian

I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.

2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.

I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.

Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? ?

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.

8-25: Stir-Fried Beef

Jamie Martin Group 08: Beef, Section 2: Main Courses March 2, 2020March 2, 2020Asian, beef, canola oil, carrots, Chinese/dark soy sauce, dairy-free, dinner, easy, egg-free, fairly inexpensive, ginger, grated, green onions, julienned, leeks, marinated, mushroom soy sauce, mushrooms, red bell peppers, salt, sautéed, sesame oil, sirloin, soy sauce, stir-fry, tender-crisp, vegetable oil, wok

Stir-fry is not a new concept for Simply Delicious, so you may feel a sense of déjà vu while reading this recipe if you’ve spent any considerable time on this site. 8-25: Stir-Fried Beef isn’t much more than you’re expecting, so if a quick and easy stir-fry is what you’re looking for, read on.

With rice, 10/10.

In this case, 12-28: Tri-Color Risotto. So more like 6/10.

15-45: Strawberries with Cottage Cheese

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 27, 2020February 25, 2020cheese, cold desserts, cottage cheese, dessert, easy, fruit, Grand Marnier, grated, healthy, inexpensive, juiced, lemon balm, liqueur, marinated, mint, nuts, orange peel, oranges, pistachios, powdered sugar, strawberries, summer, toasted, untested, zested

I had extra strawberries left over from 14-22: Strawberry-Peach Cobbler, so I tried to reuse them into 15-45: Strawberries with Cottage Cheese. Simply Delicious is big on using cottage cheese in an effort to be “low-fat” (all the rage in the 1980s when this book was published) and healthy, but they’re not usually very successful.

Don’t be deceived by their pretty picture here. It’s not ice cream. It’s cottage cheese. Just keep that in mind going in.

16-45: Raspberry Tartlettes

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 1, 2019October 29, 2020all-purpose flour, almond paste, at work, baking cups, blackberries, blueberries, boysenberries, butter, cut in, dessert, dough, egg yolks, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, gluten-free, Grand Marnier, grated, liqueur, mint, nuts, party food, pastry, pastry cups, pie crust, powdered sugar, raspberries, Silpat, snacks, strawberries, tart, tart pan, tartlette, untested, vanilla extract, vegetarian, whipping cream

I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.

I had originally bought tartlette tins for 5-20: Golden Cheese Tartlettes, and I’m just glad I’ve finally found another use for them. There’s also 16-9: Raspberry Tart, if you’re looking for something a bit larger, but in the same ballpark.

Did you notice that there already was a #45 for Group 16? 16-45: Colonial Apple Cake is also 16-45. Good job, Simply Delicious. ?

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.

15-36: Pear-Orange Sorbet

Adam Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods March 3, 2019October 29, 2020boiled, brandy, cold desserts, cored, dessert, easy, fairly inexpensive, food processor, frozen, fruit, Grand Marnier, granulated sugar, grated, Greenback apt, ice cream maker, liqueur, orange juice, orange peel, oranges, pears, purée, revisited, sorbet, summer, vegan, vegetarian

The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.

The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.