Looking for a quick, healthy breakfast option from Simply Delicious? 5-10: Scrambled Eggs with Tomatoes is from the 1980s, but actually holds up really well 30+ years later. Consider this the predecessor to avocado toast.
This version uses cottage cheese in the scrambled eggs (instead of milk, I assume). If you’re looking to cut calories (and fat) even further, skip the milk and butter altogether–according to the late Anthony Bourdain, you don’t need either for good scrambled eggs.
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.
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.
I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟
Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.
Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience.
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.
1-17: Tuna-Stuffed Tomatoes wouldn’t be my first suggestion as an appetizer for a party, but for a light lunch for myself, I thought it would be a good idea to attempt this recipe. Jamie was not interested in tomatoes or tuna at the time, so more for me!
I really liked these tomatoes, I would eat them again if I didn’t have to do the preparation work.
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.
This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I am writing this post.
Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. ❄
Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.
I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. 🍴