Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course. Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.
Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.
Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.
Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.
Oh boy, yet another pork chops recipe. 7-11: Piquant Pork Chops tries to stand out by boasting a fruity, spicy take on the standard pork-chop-with-pan-sauce entries that have already been covered at length throughout this project.
I think it’s a bit hyperbolic to insist that just adding a “new” spice or sauce to pork chops radically changes it as a dish, but I suppose that for some people it can be a big deal to experience new things outside of the regular old tried-and-true.
Looking for an easy weeknight dinner? 11-19: Oven-Baked Red Snapper will remind you of the all-too-familiar crunchy oven-baked chicken, but with a lighter fishy twist. If you find yourself with some fish filets (red snapper not required), give this one a try.
Another way to look at this: a more elegant presentation of fish sticks. 🐟
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 as a DIY vinegar challenge and BONUS limoncello recipe.
“Country-Style” carries multiple definitions and connotations. The author of 9-45: Country-Style Sausage Medley surmised that a dish containing this many varieties of vegetables must be “country-style”. Chicken sausage is a low calorie option, however, it lacks the punch of flavor a good beef sausage can provide.
This dish contains a lot of vegetables already. If I had to add any other vegetables, I might substitute the cabbage for Brussels sprouts.
8-36: Tenderloin with Mustard Sauce was the first of two beef tenderloin recipes I made on the same night. The other dish, 8-22: Beef Tenderloin with Whole Garlic, was a completely different preparation. It was interesting to cook it two different ways and compare the final product.
Utilizing an onion-mustard marinade resulted in a completely different flavor than in the other tenderloin recipe. The beef was not marinated at all in the other recipe. If I had to choose, I prefer the marinated beef from this recipe because it was more tender.
One of the last few from the “in-the-queue-way-too-long” batch, here’s 17-22: Bread Loaves with Creamy Filling. I’ve been putting this recipe off for a while–I never seemed to have or remembered to buy cottage cheese to make it. Yes, in another 1980s-lowfat-health-craze-inspired moment, Simply Delicious chooses to sacrifice flavor for “health benefits”, this time by stuffing whole wheat bread with herb-flavored cottage cheese.
See? “Healthy” is right there in the description. Now, 30+ years later, we’ve determined that fats are probably better for you than we thought back then, and carbs/sugar are probably a lot worse for you. Remember, when they make things “low-fat”, they usually have to jack up the sugar to make it somewhat edible. Not really a great strategy for weight loss, as my parents’ yo-yo dieting throughout the 80s, 90s, and beyond can attest to.