gluten-free – Page 4 – Simply Delicious: The Cookbook Project

2-22: Salad Bar with Warm Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters May 5, 2020May 4, 2020alfalfa sprouts, beets, broccoli, cabbage, canola oil, carrots, celery, chicken bouillon, chicken broth, curry powder, dairy-free, dinner, dressing, easy, egg-free, emulsion, gluten-free, grated, healthy, herb salt, inexpensive, lemon juice, lemons, lunch, olive oil, party food, peeled, radishes, red onions, salads, sunflower oil, tarragon, turnips, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian

I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.

2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.

I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.

Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? 🤔

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.

7-37: Easy Sweet-and-Sour Pork

Jamie Martin Group 07: Pork, Section 2: Main Courses April 13, 2020April 13, 2020Asian, black pepper, boneless, brown sugar, carrots, Chinese, cornstarch, dairy-free, easy, egg-free, fairly inexpensive, frozen, garlic, ginger, gluten-free, green bell peppers, green onions, leeks, marinated, minced, pan-fried, peeled, pineapple, pork, pork loin, pork shoulder, red wine vinegar, salt, sautéed, scallions, sherry, sliced, slurry, snow peas, soy sauce, stir-fry, sweet peas, sweet-and-sour, sweet-and-sour sauce, tamari, tender-crisp, untested, vegetable oil, vegetables

Sweet-and-sour is not new for Simply Delicious–there’s already 6-27: Sweet-and-Sour Chicken and 11-6: Sweet and Sour Shrimp if you’re in the mood for a different protein besides pork. However, 7-37: Easy Sweet-and-Sour Pork is the only one to advertise itself as “easy”.

Pork is probably the most common version of sweet-and-sour that you see in Chinese restaurants–there’s even a vegan version of it you can buy in most stores. In case you’re looking for something more refined (but maybe not as easy or meatless), here’s Serious Eats’ take on it.

2-18: Luncheon Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 19, 2020October 28, 20211980s, blue cheese, boiled, butter, cheese, cottage cheese, croutons, dressing, easy, emulsion, Feta, gluten-free, granulated sugar, grapes, healthy, inexpensive, lemon juice, lemons, lettuce, lunch, melted, nuts, olive oil, Romaine lettuce, salads, salt, sautéed, tarragon, untested, vegetarian, Waldorf, walnuts, white wine vinegar

Reporting LIVE (to print), from an undisclosed location in Northern California, USA, currently sheltering-in-place and teleworking due to COVID-19/coronavirus/the apocalypse. It’s getting crazy out there, y’all–stay safe and healthy. And wash your hands.

Since we’re all stuck inside for a while, and I’ve got a big backlog of these to get through (over 50), here’s one more thing to pass the time. 2-18: Luncheon Salad is pure 1980s–turn up the vaporwave (for A E S T H E T I C), find your best matching sweatsuit, and crack open a Tab.

I don’t remember feeling like this salad was a treat–more like a punishment. If you can find some cottage cheese in the store right now, go for it–just don’t invite your friends. #socialdistancing

15-23: Kiwi Mousse in Chocolate Cups

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 17, 2020April 29, 2025almonds, baking cups, brushed, butter, chilled, chocolate, chocolate chips, chocolate cups, chopped, cold desserts, dark chocolate, dessert, double boiler, egg-free, fairly easy, fairly expensive, filling, frozen, garnish, gluten-free, kiwis, MD2019, melted, Mother's Day, mousse, nuts, powdered sugar, sliced, strawberries, toasted, untested, vegetarian, whipped, whipping cream

15-23: Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Dessert, since they both make use of chocolate cups and frozen fillings.

These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.

15-17: Summery Cantaloupe

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 27, 2020March 9, 2020blackberries, blueberries, boysenberries, breakfast, brunch, cantaloupe, cassava, chilled, cold desserts, currants, dessert, easy, fairly inexpensive, fruit, fruit salad, gluten-free, honey, honeydew, lemon juice, lemons, marinated, MD2019, melon, melon baller, mixed fruit, Mother's Day, port wine, raspberries, sherry, side dish, strawberries, summer, untested, vegetarian, watermelon

Obviously, the name of this recipe is 15-17: Summery Cantaloupe, and if you’ve seen any of the pictures of the recipe (like above, as a header image), you’ve put it together that the melon pictured is in fact, not a cantaloupe.

The CSA box that week provided a very nice watermelon, and so that’s what I went with for part of my Mother’s Day 2019 brunch (MD2019). Yes, I’m also behind on writing these up.

I’ve made Simply Delicious fruit salads for Mother’s Day before–if you’re looking for similar ideas, check out 15-19: Layered Fruit Salad and 15-30: Champagne Sundaes from 2017‘s brunch. If you’re up for the challenge of carving a cantaloupe (or in my case, watermelon), continue on.

15-10: Frozen Raspberry Dessert

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 14, 2020April 29, 2025baking cups, blender, brushed, cherry liqueur, chilled, chocolate, chocolate cups, cold desserts, dessert, double boiler, easy, egg whites, eggs, fairly expensive, food processor, frozen, gluten-free, granulated sugar, MD2019, melted, Mother's Day, raspberries, stiff peaks, vegetarian, whipped, whipping cream

I’ve finally caught up to Mother’s Day…2019. I made 15-10: Frozen Raspberry Dessert along with a few other desserts from Simply Delicious, which has essentially become a tradition at this point. Considering I got these books from my mother, she has no one to blame but herself.

Mother’s Day is a bit ahead of summertime, but the fruit is usually already out and plentiful by then. The hardest part of making these desserts is the chocolate cups, which I also used for 1 5 -23: Kiwi Mousse with Chocolate Cups. If I have to go through the trouble of making them, I’m getting as much bang for my buck as possible.

16-45: Raspberry Tartlettes

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 1, 2019October 29, 2020all-purpose flour, almond paste, at work, baking cups, blackberries, blueberries, boysenberries, butter, cut in, dessert, dough, egg yolks, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, gluten-free, Grand Marnier, grated, liqueur, mint, nuts, party food, pastry, pastry cups, pie crust, powdered sugar, raspberries, Silpat, snacks, strawberries, tart, tart pan, tartlette, untested, vanilla extract, vegetarian, whipping cream

I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.

I had originally bought tartlette tins for 5-20: Golden Cheese Tartlettes, and I’m just glad I’ve finally found another use for them. There’s also 16-9: Raspberry Tart, if you’re looking for something a bit larger, but in the same ballpark.

Did you notice that there already was a #45 for Group 16? 16-45: Colonial Apple Cake is also 16-45. Good job, Simply Delicious. 🙄

2-11: Santiago Chicken Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters July 6, 2019February 25, 2020avocados, black pepper, broiled, chicken, chicken salad, chili powder, corn, cucumbers, dairy-free, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, lemon juice, lemons, lunch, Mexican, mushrooms, olive oil, oregano, party food, red bell peppers, salads, salt, spicy, untested, white onions, white wine vinegar

Hey there. Haven’t fallen off the face of the planet–just spent the last few months buying a house and moving into said house. Needless to say, things have been busier than normal.

However, I’ve been trying to do a few recipes here and there throughout the process, so there’s content coming at some point. So before you get to see the new (and hopefully VERY permanent) kitchen background, you’ll still get a few from the old apartment. Here’s one of those, 2-11: Santiago Chicken Salad.

In preparation for moving, we were looking for easy recipes that didn’t involve a lot of cooking or prep work. A lot of Simply Delicious recipes tend to be very heavy and calorie-dense–this one was a light option that involved very minimal work.

1-2: Marinated Stuffed Avocado

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters March 2, 2019February 19, 2024appetizers, avocados, black pepper, breasts, California, chicken, chopped, cooked chicken, cooked shrimp, cubed, dairy-free, diced, Dijon mustard, easy, fairly inexpensive, gluten-free, lemon juice, marinated, mushrooms, olive oil, parsley, red bell peppers, salad shrimp, salt, shrimp, sliced, smoked ham, stuffed, thighs, untested

Avocados have been a pretty big part of my culinary life up until now, but that’s probably because they’re pretty hard to avoid here in California. However, my experiences are usually closer to some nice fresh guacamole or some avocado toast–1-2: Marinated Stuffed Avocado was relatively new territory for me.

I suppose it’s not unheard of, it’s just not something I think to do. I may try it again, maybe with some different ingredients. Mushrooms are okay, but I much prefer them cooked rather than raw.