As I mentioned in my last post, this project just passed the 6-year mark, and a lot has changed since I first started it–careers, cities, kitchens, vehicles, family, presidents, even dietary preferences.
For the last two years, we’ve been sticking to a plant-based diet, with the very occasional seafood or dairy indulgence (however, traditional meat itself is totally gone). We’ll still go out for a real sushi dinner here and there (although, not lately due to coronavirus), and every so often, I’ll make a recipe like 11-9: Fried Jumbo Shrimp with real shrimp as a treat.
“Fruit from the sea” as a description for shrimp seems strange to me, even though I know Simply Delicious didn’t coin the term. “Fried Jumbo Shrimp” is what they use to lure you into mediocre chain restaurants–it’s not quite haute cuisine.
I’m not doing a good job of selling you on this dish, am I? Well, since fried food doesn’t travel well as takeout, maybe you’d like to take this “opportunity” to learn how to fry your own?
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.
Stir-fry is not a new concept for Simply Delicious, so you may feel a sense of déjà vu while reading this recipe if you’ve spent any considerable time on this site. 8-25: Stir-Fried Beef isn’t much more than you’re expecting, so if a quick and easy stir-fry is what you’re looking for, read on.
Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.
Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait
Sometimes when you use recipes from old cookbooks, they can seem a bit “tone-deaf” when it comes to modern-day sensibilities about race and culture. Despite a questionable name, 11-36: Hong Kong Shrimp contains many ingredients commonly found in Chinese food.
I love the porcelain bowls they served the example dish in. The wooden chopsticks are also a great touch. What a great photo!
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.
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.
“Country-Style” carries multiple definitions and connotations. The author of 9-45: Country-Style Sausage Medley surmised that a dish containing this many varieties of vegetables must be “country-style”. Chicken sausage is a low calorie option, however, it lacks the punch of flavor a good beef sausage can provide.
This dish contains a lot of vegetables already. If I had to add any other vegetables, I might substitute the cabbage for Brussels sprouts.
It’s recommended to make this for something like a kid’s party, since it’s pretty tough to find a kid who will say no to pizza. I was a teacher for several years, ran a meal program for a school for a year or two, and I’m here to tell you that pizza (in whatever shape/form/capacity) was always a crowd pleaser for young and old.
Pork and pineapple are two of my favorite ingredients. Sweet and Sour Pork from almost any Chinese restaurant makes me happy. Simply Delicious finally put these two powerhouse ingredients together in this recipe for 7-13: Thai Pork Loin.
Looking at the size of the chunks in the sample photo, I see how I could have cut my ingredients differently, however, I still stand by the choices I made. The method of preparation I chose is what Jamie and I would prefer versus what the book tells you to do.