celery – Page 4 – Simply Delicious: The Cookbook Project

11-26: Fish Gumbo

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 27, 2016July 7, 2020all-purpose flour, basil, bay leaves, boiled, Cajun, canola oil, catfish, cayenne pepper, celery, chicken broth, chili powder, chopped, crab, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, egg-free, fairly expensive, fish, flaked, garlic, green bell peppers, green onions, gumbo, herbs and spices, krab, lunch, minced, mussels, New Orleans, parsley, red bell peppers, rice, roux, salt, scallops, seafood, shrimp, simmered, soups, stews, thyme, tomato paste, tomatoes, untested, vegetable oil, vegetables

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.

9-33: Teriyaki Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 27, 2016July 6, 2020Asian, beef, beef bouillon, beef broth, black pepper, blender, bread crumbs, canola oil, celery, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, food processor, garlic, ginger, grated, green bell peppers, ground beef, ground meat, loaf pan, lunch, meat thermometer, meatloaf, panko, party food, picnic, red bell peppers, sautéed, sesame oil, sesame seeds, sherry, soy sauce, tamari, tender-crisp, teriyaki sauce, untested, vegetables, yellow onions

It’s taken me a while to think of something original to say about 9-33: Teriyaki Meat Loaf. Neither component is revolutionary at this point–there’s not too many people left in 2016 that are unaware of either concept, and Asian fusion is nowhere near a new culinary trend. There’s a million versions out there–here’s just a few. I’ve even already covered meatloaf on here before–9-28: Stuffed Meat Loaf.

Simply Delicious’ version of teriyaki is pretty close–usually it’s composed of soy sauce, mirin, and ginger. It was probably more difficult to source mirin in the 1980s, so they used sherry instead. Anyway, after the jump you can read about yet another way to do meat loaf.

12-2: Rice and Vegetable Bake

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses April 8, 2016July 27, 2020black pepper, bundt, butter, celery, cooked chicken, cooked rice, diced, dinner, easy, eggs, gluten-free, half-and-half, herbs and spices, inexpensive, lunch, melted, milk, nutmeg, nuts, pared, parsley, pecans, red bell peppers, rice, salt, sausage, side dish, untested, vegetables, vegetarian, walnuts, yellow onions

I’ve done over 100 recipes for this project so far, and I’m about a week shy of working on it for 2 years. Most of those recipes weren’t bad. Maybe not repeats, but not too many of them stick out as YUCK in my mind…until now. I did NOT like 12-2: Rice and Vegetable Bake, but maybe that’s just me–I can admit that I’m weird about certain textures and flavors.

Simply Delicious describes this dish as “colorful” and “nutritious”, which is 1980s code for “bland diet/health food that nobody really likes but can tolerate to varying degrees”. Having had too much of this kind of stuff forced upon me throughout my parents’ yo-yo dieting phases, the mere notion sends a shiver down my spine.

Onward, for science. ?

3-14: Creamy Corn Chowder

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters January 28, 2016March 14, 2020all-purpose flour, black pepper, boiled, butter, carrots, celery, chowder, corn, creamy, dinner, easy, egg-free, grated, half-and-half, herbs and spices, inexpensive, lunch, melted, milk, mirepoix, purée, roux, salt, sautéed, simmered, soups, summer, thyme, Tyler Florence, untested, vegetarian, yellow onions

Corn is more of a summer thing, but the recipe for 3-14: Creamy Corn Chowder calls for fresh, canned, or frozen corn, so you can have it anytime you have a hankering for corn chowder. I’m not personally a huge fan of corn chowders, but I know a lot of people are, and my in-house reviewer claimed to like it, so it comes recommended.

I’ve made a variation on Tyler Florence’s corn chowder at my current job, which was also a hit. Both call for thyme, but Simply Delicious chooses to bulk with mirepoix vegetables & milk rather than potatoes, roux, & heavy cream like Tyler Florence. Another example of the lean/health-conscious 80s.

2-37: Chicken-Salami-Rice Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters January 16, 2016March 14, 20204th of July, appetizers, black olives, black pepper, boiled, celery, chicken, chicken bouillon, chicken salad, chilled, cooked chicken, dairy-free, diced, dinner, dressing, easy, garlic, green bell peppers, inexpensive, lemons, lettuce, lunch, marinated, olive oil, party food, red bell peppers, red onions, revisited, rice, roach motel apt, salads, salami, sautéed, tomatoes, tuna

Today (Jan. 16) is my wedding anniversary, so I thought I’d post a recipe that has some relevance to my husband and I. I made this for a 4th of July party that we attended together back in 2009, when we had only just started dating.

We actually had a terrible time at the party, and I remember the salad being a bit strange with my modifications, but everything seems to have worked out in the end. My second attempt at the salad turned out much better, as most things do in life after a bit of thought. 🙂

9-26: Crispy Beef Turnovers

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses November 17, 2015July 6, 2020appetizers, Asian, baked goods, bean sprouts, beef, black pepper, brushed, canola oil, celery, Chinese/dark soy sauce, cornstarch, crispy, dough, egg wash, eggs, fairly easy, fairly expensive, filling, ground beef, ground meat, hors d'oeuvres, julienned, leeks, mushrooms, party food, pastry, puff pastry, salt, sautéed, sherry, sliced, soy sauce, turnovers, untested

As I said in 13-13: Spinach Turnovers, the holiday season is upon us and therefore, you’ll need some recipes for dishes to take with you to a party, or at least to snack on while you binge-watch Netflix. 9-26: Crispy Beef Turnovers are the heartier, meatier companion to their spinach and crab brothers.

These are remarkably similar in execution to 13-13: Spinach Turnovers, so I suggest cooking the two at the same time if you want to add some variety to your dish. However, these are mighty tasty, and stand just fine on their own as well. If you have access to a deep-fryer, consider 1-7: Trader Vic’s Crab Turnovers for a crispy, Polynesian-inspired third option.

3-8: Gazpacho

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 6, 2014March 14, 2020appetizers, black pepper, blanched, blender, celery, cherry tomatoes, chilled, chives, croutons, cucumbers, dairy-free, diced, dinner, egg-free, fairly easy, food processor, garlic, gluten-free, heirloom tomatoes, inexpensive, lemon juice, lemons, lunch, olive oil, pared, parsley, party food, peeled, picnic, purée, red bell peppers, restaurant-style, salt, slit, soups, Spanish, summer, The Simpsons, tomatoes, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, yellow onions

First of all, ANY mention of 3-8: Gazpacho must immediately be followed with a reference to this episode of the Simpsons.

“It’s tomato soup served ICE cold!”

Yes, Lisa. Yes it is. ?

It was the end of summer and we had a ton of tomatoes. It’s a winning combination. ?

3-1: Sweet Potato Vichyssoise

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 22, 2014March 14, 2020American, appetizers, autumn, blender, butter, celery, celery root, chicken bouillon, chicken broth, chilled, coconut milk, dinner, easy, egg-free, fall, food processor, French, Glendale apt, gluten-free, grated, half-and-half, inexpensive, lime juice, limes, lunch, melted, nuts, pared, peanuts, peeled, purée, salt, sautéed, simmered, soups, sweet potatoes, tender-crisp, Thanksgiving, untested, vegan, vegetable bouillon, vegetable broth, vegetarian, white wine, yams, yellow onions, zested

Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.

Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.

Soup’s on!