8-27: Classic Beef Stew

8-27: Classic Beef Stew

I came clean in 11-9: Fried Jumbo Shrimp that we’ve been eating plant-based for about 2 years now–most entries that I’ve published since mid-2018 feature me essentially attempting to convert these old recipes into meatless/vegan options. 8-27: Classic Beef Stew will be no different.

I realize that not everyone chooses to eschew meat/dairy, and I’m not here to proselytize or debate it with you. I didn’t write these recipes–the goal of this project has always been to take these existing recipes and attempt to cook them ALL, somehow. The recipes are still here, in their original form–it’s up to you (and me) how to interpret them.


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1-3: Melon with Smoked Turkey

1-3: Melon with Smoked Turkey

Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.

Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.


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19-7: Fresh and Dried Herbs

19-7: Fresh and Dried Herbs

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.

19-7 Fresh and Dried Herbs

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.


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13-16: Arabian Moussaka

13-16: Arabian Moussaka

The first of a few eggplant dishes, 13-16: Arabian Moussaka is the lightest preparation of eggplant that Simply Delicious presents. 🍆

As the card suggests, this recipe is perfect for lunch or supper.


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12-17: Curly Pasta with Creamy Chicken

12-17: Curly Pasta with Creamy Chicken

12-17: Curly Pasta with Creamy Chicken sounds like a recipe my mom or I would have attempted back in the days we were cooking out of this book–it’s possible we did and never marked the card. Both of us were suckers for dishes just like this. 🐓

I probably would have made this recipe earlier if curly pasta was easier to come by–I wanted to find just the right shape for this dish. I have a fascination with different pasta shapes. 🍝

4/13/19 EDIT: Speaking of pasta shapes, take a look at the cover photo for the very similar 12-7: Fettuccini with Creamy Chicken and the one above. Notice anything strange?


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12-16: Risotto with Pastrami

12-16: Risotto with Pastrami

Simply Delicious can give a dish a title that seems a bit of a stretch at times and this is definitely a prime case of this phenomenon: 12-16 Risotto with Pastrami.

Editor’s note: A big HELLO to those of you coming here from search engines–apparently there’s significant demand for pastrami risotto? This is one of those sites where we (my husband and I) are working our way through an old set of cookbooks–learn more about it here. Don’t expect anything like traditional risotto here (neither of us wrote any of the actual recipes)–but maybe stick around for an interesting read or two? Thanks for stopping by! 👋

The card even announces, “(t)his recipe for risotto differs from the traditional one.” I’ve never seen a dish like this, but the flavor profile was the same as a fancy omelette, just deconstructed before that was trendy.


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4-9: Asparagus with Italian Butter Sauce

4-9: Asparagus with Italian Butter Sauce

Late March/early April is right around the time asparagus begins its short season, so if you happen to find yourself with some in the near future, here’s a recipe for you: 4-9: Asparagus with Italian Butter Sauce. I served this as a side dish along with 8-20: Juicy Steak with Garlic Topping.

4-9 Asparagus with Italian Butter Sauce

There’s such a short window of time when asparagus is in season–you start seeing it around March-April, and it’s done around early summer, in June-July. We’ve recently signed back up for our CSA box after a break, and asparagus was waiting for us in the first one.


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4-2: Green Beans with Hazelnut Butter

4-2: Green Beans with Hazelnut Butter

This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.

One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.


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1-22: Onion-Potato Diamonds

1-22: Onion-Potato Diamonds

Finally, an appetizer from the first section of the book. Another story for you: in my first apartment after I graduated college and moved back home to LA, I threw an 80s Valentine’s Day party, and 1-22: Onion-Potato Diamonds were one of the appetizers I made for it–another was 5-20: Golden Cheese Tartlettes.

Look at them. Something about them just screams 1980s cocktail party to me. This time around, I made them to take to a get-together I was attending, along with 17-36: Grandma’s Spice Cake. Both ended up being big hits.


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7-11: Oriental Stir-Fried Pork

7-11: Oriental Stir-Fried Pork

“Oriental” is a word you don’t hear often anymore (for good reason)–this would probably be referred to as an Asian dish in a modern cookbook. 7-11: Oriental Stir-Fried Pork is a pretty standard Asian stir-fry starter recipe which could also work with chicken, beef, or shrimp.

The teaser line on the front reads “tantalizing flavor”. Not so much, at least in my opinion. This is a basic bare-bones stir-fry–if you want something that’s going to have some kick to it, you’re gonna have to do it yourself.


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