Italian parsley – Simply Delicious: The Cookbook Project

8-28: Flemish Beef Casserole

Jamie Martin Group 08: Beef, Section 2: Main Courses November 16, 2022November 16, 2022bay leaves, beef, beef bouillon, beef broth, beer, Belgian, black pepper, boiled, bouquet garni, brown sugar, canola oil, casserole, chuck roast, cornstarch, dairy-free, deglazed, dinner, Dutch, Dutch oven, egg-free, fairly easy, fairly inexpensive, Flemish, French, garlic, herbs and spices, Italian parsley, lunch, minced, rosemary, round steak, salt, sautéed, simmered, slurry, strained, thyme, untested, vegetable oil, vinegar, yellow onions

Another day, another Simply Delicious casserole. Today’s version is 8-28: Flemish Beef Casserole, which doesn’t tell you much other than it’s going to involve beef and will be somewhat Flemish in nature. I didn’t grow up with a lot of casseroles (especially not Flemish beef ones), but they were (and still are, for the most part) popular because they are cheap, easy, and feed a lot of people.

Interesting that they claim it’s a family recipe, but it includes beer. Doesn’t bother me personally, but I know that doesn’t fly for some folks (mostly due to religious or other exceptions). I suppose most of the alcohol would cook off and not really have any effect, but even the mere inclusion of it can be a no-go for some.

8-6: Quickly Sautéed Beef and Peppers

Jamie Martin Group 08: Beef, Section 2: Main Courses January 18, 2022January 18, 2022bacon, bacon fat, beef, black pepper, boneless, butter, chuck roast, cream sauce, creamy, Dijon mustard, easy, fairly inexpensive, green bell peppers, Italian parsley, julienned, new book, paprika, red bell peppers, salt, sautéed, sirloin, sliced, sour cream, untested, yellow bell peppers

Another day, another Simply Delicious “quick” dinner recipe featuring some sort of creamy sauce with mustard in it. This particular version is 8-6: Quickly Sautéed Beef and Peppers–I bet you can figure out the basic gist of this recipe just from the title.

They REALLY need you to know how quick this dish is–it’s not only in the title, it’s also in the description. Pepper steak is not a new concept, and is not too far off from this recipe in terms of ingredients and prep. Whip up some rice to serve it with, and you’ve got yourself a QUICK and easy dish.

11-10: French Scallops

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses January 6, 2022January 6, 2022broiled, butter, cayenne pepper, cheese, crème fraîche, dinner, egg-free, fairly easy, fairly expensive, fish, fish bouillon, fish stock, French, garnish, gluten-free, Italian parsley, mushrooms, Parmesan, reduced, sautéed, scallops, seafood, serving shells, shallots, shellfish, sliced, untested, whipping cream, white wine

Happy New Year, and welcome to 2022! I’m going to start this year off with a redo–although you didn’t know that it was such. I cooked 11-10: French Scallops early last year (2021), but did such a terrible job of it that I didn’t even want to share the pictures of it with you. I’ve had it hanging out in my queue for almost a year, and it’s time to fix that–when you know better, you should do better.

I took far too many liberties with my first attempt, not realizing that this dish was somewhat specific in its design and not just “up for interpretation”. Coquilles St. Jacques (note Simply Delicious misspelled it) is a French preparation of scallops, hence their abridged title of “French Scallops”. There’s lots of versions of it out there, most somewhat similar to this one.

11-32: Shrimp and Cashew Stir-Fry

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 20, 2021April 24, 2021Asian, black pepper, canola oil, cashews, chicken bouillon, chicken broth, Chinese, cornstarch, dairy-free, devein, dinner, easy, egg-free, fairly expensive, fish, frozen, garlic, green onions, Italian parsley, minced, mushrooms, salt, scallions, seafood, shelled, shellfish, shrimp, sliced, soy sauce, stir-fry, sweet peas, untested, vegetable oil, vegetables, wok

As another clue to the era from which it emanates, Simply Delicious offers a lot of stir-fry recipes, along with quite a few other “pan-Asian” options. 11-32: Shrimp and Cashew Stir-Fry isn’t much different from a lot of these other types of dishes, but if you like shrimp and cashews, this is your dish.

Simply Delicious suggests serving this with some steamed brown rice. I remember my mom pushing the brown rice on us in the 80s and 90s…it wasn’t great. I know it’s healthier for you, and there are some dishes where it works, but I’m just generally NOT a fan.

8-27: Classic Beef Stew

Jamie Martin Group 08: Beef, Section 2: Main Courses April 28, 2020July 2, 2020all-purpose flour, allspice, bay leaves, beef, beef stew, boiled, bone-in, boneless, butter, carrots, chuck roast, dinner, Dutch oven, egg-free, fairly easy, fairly inexpensive, Italian parsley, lunch, parsley, peeled, roux, salt, sautéed, seared, sliced, slow cooker, stew meat, stews, untested, yellow onions

I came clean in 11-9: Fried Jumbo Shrimp that we’ve been eating plant-based for about 2 years now–most entries that I’ve published since mid-2018 feature me essentially attempting to convert these old recipes into meatless/vegan options. 8-27: Classic Beef Stew will be no different.

I realize that not everyone chooses to eschew meat/dairy, and I’m not here to proselytize or debate it with you. I didn’t write these recipes–the goal of this project has always been to take these existing recipes and attempt to cook them ALL, somehow. The recipes are still here, in their original form–it’s up to you (and me) how to interpret them.

1-3: Melon with Smoked Turkey

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters April 14, 2020February 18, 2024appetizers, black pepper, breasts, canola oil, cantaloupe, cherry tomatoes, chicken, chicory lettuce, chilled, chopped, cooked chicken, curly endive, Dijon mustard, dressing, easy, escarole, fairly inexpensive, galia, garnish, honey, honeydew, hors d'oeuvres, Italian parsley, lemon juice, lettuce, lunch, melon, mint, peeled, Prosciutto, red bell peppers, Romaine lettuce, salt, sliced, smoked chicken, smoked ham, smoked turkey, tarragon, tomatoes, turkey, untested, vegetable oil

Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.

Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.

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.

13-16: Arabian Moussaka

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses September 3, 2016October 28, 2020appetizers, black pepper, blanched, boiled, casserole, chickpeas, crushed tomatoes, dairy-free, egg-free, eggplant, fairly hard, garbanzo beans, gluten-free, inexpensive, Italian parsley, Lebanese, lemons, lunch, Middle Eastern, moussaka, olive oil, peeled, pita bread, salt, sautéed, side dish, snacks, soaked, tomatoes, untested, vegan, vegetables, vegetarian, yellow onions

The first of a few eggplant dishes, 13-16: Arabian Moussaka is the lightest preparation of eggplant that Simply Delicious presents. ?

As the card suggests, this recipe is perfect for lunch or supper.

12-17: Curly Pasta with Creamy Chicken

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses August 8, 2016July 27, 2020al dente, all-purpose flour, basil, boiled, butter, chicken, chicken broth, chives, chopped, cooked chicken, creamy, crème fraîche, diced, Dijon mustard, dinner, easy, fairly inexpensive, grated, herbs and spices, Italian parsley, lemons, lunch, melted, pasta/noodles, roux, salt, sour cream, untested, yellow mustard, zested

12-17: Curly Pasta with Creamy Chicken sounds like a recipe my mom or I would have attempted back in the days we were cooking out of this book–it’s possible we did and never marked the card. Both of us were suckers for dishes just like this. ?

I probably would have made this recipe earlier if curly pasta was easier to come by–I wanted to find just the right shape for this dish. I have a fascination with different pasta shapes. ?

4/13/19 EDIT: Speaking of pasta shapes, take a look at the cover photo for the very similar 12-7: Fettuccini with Creamy Chicken and the one above. Notice anything strange?

12-16: Risotto with Pastrami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 22, 2016October 4, 2020beef, boiled, breakfast, brown rice, cayenne pepper, celery, chopped, cilantro, cubed, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, garlic, green bell peppers, Italian, Italian parsley, julienned, long-grain, minced, olive oil, omelette, paprika, pastrami, red bell peppers, rice, risotto, salt, sautéed, side dish, smoked ham, turkey, untested, vegetables, white wine, wild rice, yellow onions

Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.

Editor’s note: A big HELLO to those of you coming here from search engines–apparently there’s significant demand for pastrami risotto? This is one of those sites where we (my husband and I) are working our way through an old set of cookbooks–learn more about it here. Don’t expect anything like traditional risotto here (neither of us wrote any of the actual recipes)–but maybe stick around for an interesting read or two? Thanks for stopping by! ?

The card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.

← Previous