Looking for a way to use up some leftover chicken for breakfast or lunch? 5-14: Thai Chicken Omelette doesn’t require a ton of ingredients, but makes for a light yet hearty meal. Omelettes are something Simply Delicious does quite a bit of (5-33: Omelette Stacks with Rice, 5-21: Omelette with Herbs, or 5-9: Swiss Cheese and Crouton Omelette are just a few examples), but this one’s definitely a decent take on it. Simply Delicious mentions the Thai cuisine featuring lots of fruits and vegetables, but this recipe doesn’t have much in the way of produce, other than maybe the bean sprouts. Try substituting sautéed squash or carrots for a vegetarian alternative to the chicken.
Back again with another Cooking School entry from the back of Simply Delicious. 18-6: Basic Pots & Pans is a featured topic discussing different types of cookware that can be used, with tips on handling, usage, & storage. Pot & pan types are controversial for some cooks, and what one person stands by may be another’s no-go. 👩🍳
In this entry, I really only plan to show you what I’ve got going in my own kitchen as of the time I wrote it, and I’ll probably pepper in some links to different pieces on cookware. I can’t claim any real authority on any of this stuff besides my own personal experience and knowledge, but I can at least maybe add one more opinion out there. 🍳
Merry Christmas! 🎄 As I mentioned at the end of 17-47: Italian Fruit Bread, the first of my holiday baking entries for this year (XMAS 16), I had a vegan gift recipient this year, so I made a specially adapted version of 17-41: Molasses Oatmeal Bread to replace all the other treats and goodies that weren’t quite vegan-friendly. I gave the other loaf (this recipe made two, and I didn’t multiply it like the others I made this year) to my aunt who loves these kinds of things. 🎁
This recipe isn’t vegan-friendly without a bit of tweaking (swapping coconut-almond milk for regular milk and coconut oil for shortening), but it’s pretty easy to do and still results in a beautiful and tasty loaf of bread. 🍞
We’ve finally reached the big day: 17-5: Hot Seedy Rolls were the fifth dish I cooked for my big Thanksgiving feast (TGV 2016), and in true baker fashion, I started them before the sun rose on Thanksgiving Thursday. These served as my rolls for my dinner–I served them with a tomato butter and a roasted garlic & herb butter.
I wanted something a bit healthier to balance out the sugar in the cranberries and in the desserts (two of which were 15-49: Chocolate Pudding Deluxe and 16-52: Apple Nut Saucepan Torte). These were definitely seedy, but I think it worked well for a harvest-themed dinner such as Thanksgiving.
Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. 🍚
Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. 🌇
Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.
This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.
Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you: 4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with 8-20: Juicy Steak with Garlic Topping.
There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.
Here’s a really simple and easy white bread recipe if you find yourself in need or want of fresh white bread. 17-6: Best Ever White Bread doesn’t have a lot to it, but if you want to use it for something like 1-13: Crusty Toast with Mushrooms, it works really well.
I made this particular recipe once before, a little under a year ago according to the red Sharpie notes on the card. I was working on this project then, but had taken a bit of a break at that point. I had been making a lot of bread at the restaurant at this point and was doing a bit of practice at home using what I had learned.
As I mentioned in the first two installments of this Cooking School mini-series (18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa), knowing how to decipher and execute what the recipe is asking you to do is an important part of being able to cook. 👩🍳
UPDATE 2/5/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration. Carry on.
In this final portion of the Cooking Glossary series, I’ll give you even MORE recipes that I’ve covered so far in this Simply Delicious Cookbook Project, and for those that I don’t have an example, I’ll update it just as soon as I do.