Chicken soup is always good on a day when you are feeling sick. I made 3-9: Mexican Chicken Soup on a really hot day, basically the worst type of day to make chicken soup. I was able to freeze and store all of this soup for future meals. Later on in the week that I made this soup, I caught a nasty cold and having a stockpile of chicken soup really helped me feel better.
The spice mixture is the only part of this soup that is remotely Mexican.
Editor’s note: Simply Delicious has another “Mexican” soup–check out 3-15: Quick Mexican Soup if you want what is essentially a ground-beef version of this soup.
Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.
True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.
Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.
This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.
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.
Here’s the second part to this miniseries–this entry complements 19-10: Dried Herbs & Spices I, which came out a bit before this one. These are part of Simply Delicious’ Cooking School, which makes up the last 3 chapters of the book series.
Here’s some advice from Simply Delicious on how to buy & store spices. Don’t feel like you have to have a crazy, in-depth rack with obscure spices no one’s heard of. At least, not right away.
After the jump, I’ll share some more recipes from this project that make use of some of these recommended spices, and I’ll even let you see a glimpse or two of my spice collection.
Chapter 19 of Simply Delicious is Basic Ingredients, another big part of cooking and Cooking School. 19-10: Dried Herbs & Spices I is the first of a two-part series on a selection of spices that you’ll probably find in a well-stocked kitchen.
For this entry, I’ll link to a recipe (or two, or three) that I’ve covered in this project that calls for that spice to illustrate an idea of how to use it (and maybe increased motivation to give one of these recipes a try).
Another recipe that I intended to cover earlier (when it was more relevant). Whatever, you can totally still eat 17-53: Spiced Whole Wheat Muffins in mid-to-late November.
The recipe card says “not-too-sweet”…they’re not kidding. These are good, but only if you have some preserves or butter to go along with it. On their own, they’re a bit…dry.
Back from the dead, or so it would seem.
I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.
I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.
One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. 🍋
This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.
Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom 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 saying is, this dish has a lot of feels attached to it.
Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟
Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.