celery – Page 2 – Simply Delicious: The Cookbook Project

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.

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.

13-8: Vegetarian Calzone

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses April 21, 2018October 28, 20201998 dinner, appetizers, calzone, carrots, celery, chopped, diced, dinner, eggs, fairly easy, frozen, garam masala, garlic, healthy, herbs and spices, Hutton house, Indian, inexpensive, Italian, leeks, lunch, minced, olive oil, party food, pizza, puff pastry, purée, revisited, salt, sliced, steamed, sweet peas, tomato paste, tomato sauce, tomatoes, tzatziki sauce, vegetables, vegetarian

Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon can’t be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.

Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.

Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone.

4-36: Golden Potato Medley

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters February 27, 2018October 13, 2020all-purpose flour, au gratin, black pepper, blanched, boiled, bread crumbs, butter, carrots, casserole, celery, Cheddar, cheese, cheese sauce, chopped, creamy, dinner, easy, egg-free, fairly inexpensive, grated, green bell peppers, half-and-half, lunch, melted, milk, Monterey Jack, panko, pared, Parmesan, party food, peeled, potatoes, red bell peppers, roux, salt, sautéed, side dish, sliced, untested, vegetables, vegetarian, yellow onions, yellow potatoes

There are few things in this world as good as potatoes and vegetables covered in cheesy breadcrumbs. It’s a popular side dish that you’ve seen many variations of. I really enjoyed 4-36: Golden Potato Medley and the plating that Simply Delicious shows below looks so much better than how my dish came out. I go more for utility than aesthetics when I’m cooking, but it’s also true that you eat with your eyes before your stomach. ?

This dish is the perfect side dish, but it is hearty enough to be eaten as an entree. It doesn’t look like much, but is perfect with hot sauce.

8-29: Marinated Flank Steaks

Adam Martin Group 08: Beef, Section 2: Main Courses February 1, 2018October 16, 2020allspice, basted, bay leaves, beef, beef bouillon, beef broth, broiled, butter, canola oil, carrots, celery, celery root, chopped, cornstarch, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, flank steak, garlic, gravy, herbs and spices, juniper, lunch, marinated, minced, mirepoix, mushrooms, port wine, red wine, scored, sliced, strained, thyme, untested, vegetables, yellow onions

Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.

I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.

9-39: Zesty Meat Casserole

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses June 13, 2017October 19, 2020baking pan, butter, carrots, casserole, celery, celery root, cheese, chopped, creamy, dinner, easy, egg-free, gluten-free, grated, ground meat, half-and-half, inexpensive, julienned, milk, Parmesan, parsnips, peeled, piquant, potatoes, salt, sautéed, sweated, Tabasco sauce, untested, vegetable bouillon, vegetable broth, vegetables, yellow onions

Not every Simply Delicious recipe is a home run. With 9-39: Zesty Meat Casserole, perhaps unsuccessfully, tries to break the mold. By not forming the beef into a patty, meatball, or kebab, this casserole tries to do something different. To cook this recipe, I had to prepare a parsnip, something I’m not accustomed to. I made this dish before a trip out of town and brought it with me to have something homemade to eat.

I cut my vegetables in a manner similar to the photograph, but my substitution of milk for half-and-half made the sauce come out runny.

3-9: Mexican Chicken Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters May 27, 2017October 4, 2020bay leaves, black pepper, boiled, carrots, celery, chicken, chicken bouillon, chicken broth, chili peppers, chili powder, chopped, cooked chicken, crushed red pepper, crushed tomatoes, deboned, diced, easy, egg-free, garlic, gluten-free, herbs and spices, inexpensive, leeks, lunch, Mexican, nuts, paprika, peanuts, peeled, peppercorns, potatoes, red bell peppers, salt, sliced, soups, spice blends, Tex-Mex, tomatoes, untested, vegetables, yellow onions

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.

1-10: Seafood Cocktail Louisiana

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters December 2, 2016December 31, 2019American, appetizers, Cajun, celery, chili sauce, chilled, cocktail, cooked shrimp, crab, dairy-free, dill, dressing, dried herbs, easy, egg-free, fairly expensive, garlic, garnish, gluten-free, herbs and spices, hors d'oeuvres, iceberg lettuce, lemon juice, lemons, liquor, lunch, New Orleans, parsley, party food, peeled, salads, seafood, shellfish, shredded, shrimp, sliced, snacks, spicy, Tabasco sauce, TGV 2016, Thanksgiving, untested, vodka

I’m counting 1-10: Seafood Cocktail Louisiana as the fourth dish I made of this year’s 7-recipe Thanksgiving cooking marathon (TGV 2016) , but its components actually spanned a few days (and a few cooks). This was one of three appetizers I made for my Thanksgiving dinner–the others being a crudité & hummus platter and 1-5: Pigs in a Blanket.

My mom was always big on the idea of “shrimp cocktail” as being necessary for Thanksgiving dinner appetizers (it was always part of her family’s holiday dinner when she was growing up), so in order to honor that idea, I chose this recipe.

As I mentioned above, I’m counting this as the fourth dish I made–it spanned Wed. 11/23 and Thu. 11/24 as different components had varying levels of make-in-advance-ability. My sous chef made the dressing and prepped shrimp the first night, while I assembled the dish itself right before serving the next day.

5-31: Oven Pizza Pancake

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters December 1, 2016October 13, 2020anchovies, appetizers, black olives, black pepper, breakfast, butter, celery, cheese, cooking class, dinner, dried herbs, easy, eggs, fairly inexpensive, grated, ham, herbs and spices, lunch, melted, milk, Mozzarella, mushrooms, omelette, oregano, pancakes, Parmesan, party food, pepperoni, pizza, red onions, revisited, rosemary, salami, salt, seafood, shellfish, shredded, shrimp, sliced, tomatoes, toppings, twice-baked

Cooking a pizza on a pancake dough creates a very kooky, weird pizza experience. 5-31: Oven Pizza Pancake is not your usual pizza–this soft-crusted abomination is another dish created when the Simply Delicious editors decided to have one too many beers at the office.

The beer in the background of this image should have been my first clue that this was a strange dish.

Editor’s note: I used this recipe for when I taught cooking in an after-school program for K-8 kids a few years ago–I didn’t have the time or resources to make a traditional rising dough using yeast on that particular site, so this method provided me a somewhat valid shortcut.

3-4: New Orleans Bean Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 26, 2016March 14, 2020American, apple cider vinegar, bay leaves, black pepper, boiled, brown sugar, butter, Cajun, carrots, celery, chopped, Creole, cubed, diced, dinner, dried herbs, easy, egg-free, garlic, ham, herbs and spices, inexpensive, julienned, lemon juice, lunch, melted, minced, molasses, New Orleans, pan-fried, parsley, peeled, pinto beans, red kidney beans, salt, sautéed, smoked ham, soups, thyme, untested, vegetable bouillon, vegetables, vinegar, Worcestershire sauce, yellow onions

Simply Delicious has a few New Orleans/Southern recipes–3-4: New Orleans Bean Soup is one of them. There are a lot of different takes on a “New Orleans Red Bean Soup” that exist out there–most of them have more exciting ingredients than this version. ?

I made another “New Orleans” recipe at the same time as this one–you can go back and read 12-29: New Orleans Beans and Pasta for what is essentially a pasta version of this dish. Either one is a hearty and relatively inexpensive meal. Since the two share a lot of ingredients, consider making both–they store and reheat well. ?