Group 12: Pasta & Rice – Simply Delicious: The Cookbook Project

12-35: Fettucini with Scallops

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses December 24, 2021December 23, 2021Alfredo sauce, basil, butter, cheese, cheese sauce, Christmas Eve, crab, cream sauce, creamy, dinner, easy, fairly expensive, fettuccini, fish, flaked, garlic, grated, green onions, Italian, krab, lunch, minced, mushrooms, Parmesan, pasta/noodles, sautéed, scallops, seafood, shellfish, untested, whipping cream

First of all (before we even get into the actual recipe for 12-35: Fettucini with Scallops) I need to take umbrage with the spelling of “fettucini”–Simply Delicious spells it with one “c” and an “i” at the end instead of an “e”. I spell it “fettuccine” (so does Wikipedia AND Olive Garden), so this is going to be a challenging entry to write.

What’s even MORE frustrating about it is that Simply Delicious can’t even pick one spelling themselves–check out 12-7: Fettuccini with Creamy Chicken and 12-20: Fettuccini with Ham. Two Cs! Still no E! It’s madness, I tell you.

Spinach fettuccine with Alfredo sauce (this one specifically) was one of my FAVORITE meals as a kid (I could definitely still knock out a big bowl of it today), and so I can see this as more of a “grown-up” version of it.

Real Alfredo sauce is closer to what you get with cacio e pepe than what you get at the Olive Garden (notably it doesn’t feature heavy cream and garlic like the OG version), and this version (even though it’s not calling itself “fettuccine Alfredo”) probably falls somewhere in between–lighter than OG’s but heavier than the original.

12-21: Luxury Rice with Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses May 4, 2020July 2, 2020asparagus, bay shrimp, butter, casserole, cooked shrimp, crab, curry powder, dinner, easy, egg whites, fairly expensive, folded, gluten-free, krab, long-grain, lunch, mayonnaise, meringue, mushrooms, peeled, rice, sautéed, seafood, shellfish, shrimp, stiff peaks, untested, vegetable bouillon, vegetable broth, whipped, whipping cream

When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.

One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.

This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time ??). So much for trying to reduce my environmental and financial impact.

Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.

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.

12-28: Tri-Color Risotto

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses February 26, 2020February 26, 2020beef bouillon, beef broth, blanched, boiled, Cheddar, cheese, chopped, easy, fairly inexpensive, green bell peppers, grind, long-grain, olive oil, peeled, pine nuts, red bell peppers, rice, risotto, saffron, salt, sautéed, shallots, shredded, untested, whipping cream, white wine, yellow bell peppers, yellow onions

If you haven’t figured it out by now, there’s a bit of a lag between when I make these recipes and when I actually post about them. It helps me to reread the recipe to figure out what I’m doing in a lot of these photos. While rereading the recipe for 12-28: Tri-Color Risotto, I realized I didn’t even make it right.

That’s my first explanation for what happened here. My second is that I don’t like cooking rice in a pan–I’m spoiled by rice cookers.

My third is that this isn’t risotto–it’s pilaf.

12-25: Parmesan Rice with Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses September 3, 2018July 28, 2020boiled, butter, canola oil, celery, cheese, chicken bouillon, chicken broth, chili powder, chopped, cooked shrimp, creamy, diced, dinner, egg-free, fairly easy, fairly expensive, garlic, grated, green onions, herbs and spices, julienned, long-grain, lunch, melted, minced, Parmesan, parsley, party food, peeled, reduced, rice, sautéed, scallions, seafood, shellfish, shrimp, side dish, Tabasco sauce, untested, vegetables

12-25: Parmesan Rice with Shrimp is a great weeknight dinner option or even perhaps a side dish for a potluck or party. It has similarities to paella and risotto, but isn’t as time or skill-intensive as either of those. And as you can tell by the frequency of how much I’ve been posting lately (not much), anything quick is much appreciated.

I feel like they were trying to roughly capture the essence of Shrimp Etouffee with the flavors used in this recipe, but with much less work involved. Cajun/creole-inspired isn’t new for Simply Delicious, but it’s rarely executed faithfully.

12-15: Pasta with Salami

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 13, 2018October 27, 2020beef, beef bouillon, black pepper, boiled, carrots, celery, cheese, chicken bouillon, chili sauce, chopped, conchiglie, cubed, diced, Dutch oven, easy, egg-free, fairly inexpensive, garlic, grated, Italian, lunch, minced, mirepoix, olive oil, oregano, Parmesan, pasta/noodles, peeled, penne, pork, rotini, salami, salt, sausage, sautéed, side dish, sliced, tender-crisp, tomatoes, untested, vegetables, yellow onions

Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.

The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!

12-20: Fettuccini with Ham

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses June 8, 2018October 27, 2020black pepper, boiled, butter, cheese, chopped, creamy, diced, dinner, easy, fairly inexpensive, fettuccini, frozen, grated, half-and-half, ham, julienned, lunch, melted, mushrooms, Parmesan, parsley, pasta/noodles, peeled, piquant, pork, salt, sautéed, sliced, smoked ham, sweet peas, untested, vegetables, whipping cream, yellow onions

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.

12-33: Individual Beef Lasagna

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses April 23, 2018October 27, 2020beef, boiled, broccoli, canola oil, celery, cheese, cream of mushroom, creamy, dinner, dried herbs, fairly easy, fairly expensive, grated, half-and-half, herbs and spices, individual, lasagna, layers, leeks, lunch, melted, milk, mushrooms, olive oil, oregano, parsnips, pasta/noodles, peeled, roast beef, sautéed, sliced, untested, vegetables

Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.

The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.

12-40: Spinach Pasta with Mushrooms

Adam Martin Group 12: Pasta & Rice, Section 2: Main Courses December 3, 2016October 27, 2020black pepper, boiled, chopped, creamy, Dijon mustard, dinner, easy, fettuccini, herbs and spices, inexpensive, linguine, lunch, milk, mushrooms, olive oil, parsley, pasta/noodles, salt, side dish, sliced, spaghetti, spinach, tagliatelle, tender-crisp, untested, vegetables, vegetarian, whipping cream

Pasta with sauce is the most basic style of dish that Simply Delicious teaches a novice chef to cook. 12-40: Spinach Pasta with Mushrooms is appropriately classified as “Easy“.

Mustard-scented sauce is a recent addition to my diet, but it is one of my favorite additions. Dijon mustard is used in a lot of Simply Delicious sauces and it adds a tangy quality to the sauce that cannot be beat.

12-10: Cheesy Tagliatelle

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses October 29, 2016July 27, 2020al dente, all-purpose flour, basil, Béchamel sauce, black pepper, boiled, butter, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, fettuccini, frozen, garlic, grated, half-and-half, herbs and spices, inexpensive, Italian, lunch, melted, milk, minced, nutmeg, Parmesan, pasta/noodles, red bell peppers, roux, salt, sautéed, sesame seeds, side dish, sliced, spinach, sweet peas, tagliatelle, toasted, untested, vegetables, vegetarian

I’ve been meaning to make this one for a while–spinach fettuccine was my favorite as a kid (and is SUPER hard to find these days). I usually had it with Alfredo sauce, and the cheesy sauce in 12-10: Cheesy Tagliatelle is like a thinner, red pepper-ier version of that. ?

I’m not quite sure what the major difference between tagliatelle and fettuccini is–the TL;DR of a quick search indicates it has to do with fettuccini noodles being the same width as tagliatelle, but a bit thicker. The two come from different parts of Italy, but both roughly refer to the same concept.

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