A wise man once said, ” You don’t win friends with salad.” I’m not sure how many friends you’ll be winning with 2-1: West Coast Salad, but if you’re looking for something keto-friendly (we used to call that low-carb or “Atkins-friendly” back in the day, kids) and you need a break from the cookies and candies that are EVERYWHERE around this time of year, this might be the ticket.
By Western shore/West Coast, we’re referring to the western coast of the United States which includes the states of California (where I live and am from), Oregon, and Washington. The seafood is in fact different in the Pacific versus the Atlantic–you won’t find a lot of lobster here, but you will find an abundance of crab and mussels.
Another day, another Simply Deliciouscasserole. Today’s version is 8-28: Flemish Beef Casserole, which doesn’t tell you much other than it’s going to involve beef and will be somewhat Flemish in nature. I didn’t grow up with a lot of casseroles (especially not Flemish beef ones), but they were (and still are, for the most part) popular because they are cheap, easy, and feed a lot of people.
Interesting that they claim it’s a family recipe, but it includes beer. Doesn’t bother me personally, but I know that doesn’t fly for some folks (mostly due to religious or other exceptions). I suppose most of the alcohol would cook off and not really have any effect, but even the mere inclusion of it can be a no-go for some.
Today, I have the last unmade Group 01 recipe in my possession to share with you today, 1-23: Pita Pockets. They’re essentially sandwiches with two sorts of filling, both very 1980s/”light”.
One of my favorite restaurants is called Pita Pockets–I’ve been going there since I was in high school (over 20 years…eeek) and it’s one of the places I try to stop at when I find myself back in Southern California. Their pita sandwiches are very different from what we’ve got here today (and theirs are WAY better).
I remember pitas being a big deal in the 1980s-1990s, so it’s not surprising that they were included in this recipe collection. They’re still super popular today, but they’re not as “new” of a concept. Speaking of new, this one came from the NEW book, hence why I wasn’t aware until relatively recently that Simply Delicious even had a pita sandwich recipe.
Autumn is just around the corner, but here’s another recipe you can try before you put the grill away for the season (unless you live somewhere that you can grill all year round). 11-15: Grilled Salmon with Thyme uses salmon steaks which can be tough to locate depending on where/when you look for them, but if you are able to snag some it’s a nice change from the same old burgers and hot dogs.
Here where I live, it’s not only still 90+ degrees each day, it’s also salmon season, so I’ve been seeing it on sale a lot at our local grocery stores. Warm nights + fresh salmon on the grill = good times.
Hi there, back again with another “Asian” dish for you today. It’s interesting that Simply Delicious didn’t choose to name 8-45: Korean Sauteed Beef “Korean Beef Stir-Fry” instead (maybe because 8-25: Stir-Fried Beef is already in the book) —stir-fries seemed like they were all the rage in the late 20th century as a “healthy” dinner option. I suppose they still are popular today, but they don’t seem as “unusual” to make for dinner at home as they did back then.
I remember when my mom would bust out her wok every so often for a stir-fry back in the 1990s–it always seemed so much more interesting than when we would just cook in a regular pan on the stove. The blurb above suggests to serve it with noodles, but you can also do rice (or veggies, if you’re one of those actually healthy people–I clearly am not).
First of all (before we even get into the actual recipe for 12-35: Fettucini with Scallops) I need to take umbrage with the spelling of “fettucini”–Simply Delicious spells it with one “c” and an “i” at the end instead of an “e”. I spell it “fettuccine” (so does Wikipedia AND Olive Garden), so this is going to be a challenging entry to write.
Spinach fettuccine with Alfredo sauce (this one specifically) was one of my FAVORITE meals as a kid (I could definitely still knock out a big bowl of it today), and so I can see this as more of a “grown-up” version of it.
Real Alfredo sauce is closer to what you get with cacio e pepe than what you get at the Olive Garden (notably it doesn’t feature heavy cream and garlic like the OG version), and this version (even though it’s not calling itself “fettuccine Alfredo”) probably falls somewhere in between–lighter than OG’s but heavier than the original.
Looking for something different to do with a cut of beef sirloin? 8-15: Cajun-Style Sirloin is a pretty quick and easy way to prepare beef, and also comes with a bonus cucumber salad recipe as an accompaniment/garnish. The cucumber salad and yogurt topping give this dish almost a Middle Eastern feel–they’re used to cut the heat from the paprika, curry, and cayenne pepper used to season the meat.
I’ve yet to visit Louisiana myself in person, but Simply Delicious has a few different Cajun and Creole recipes to try that can take you there culinarily, at least. There’s even some non-Simply Deliciousversions of this recipe out there, if you’re looking for variations. I’m still intrigued by the addition of the cucumber salad and yogurt topping for this version–that seems very avant garde for 1980s home cooking.
Minestrone soup has a few specific memories for me: I remember there always being cans of it in our pantry when I was a kid, and all of my favorite Italian restaurants growing up still have it on the menu. My dad was a big minestrone fan–both of those memories are tied pretty closely to him.
3-6: Minestrone comes from the new book, and it’s not surprising that Simply Delicious had a recipe for it–they tend to have their own versions of most of the “classics”.
I’m not sure I’d suggest serving this in what look like miniature barrels in the picture above (imagine trying to clean those). However, the colder weather is coming soon, and this recipe is a good (and cheap) way to meal-prep, eat your veggies, and stay warm all at the same time.
As another clue to the era from which it emanates, Simply Delicious offers a lot of stir-fry recipes, along with quite a few other “pan-Asian” options. 11-32: Shrimp and Cashew Stir-Fry isn’t much different from a lot of these other types of dishes, but if you like shrimp and cashews, this is your dish.
Simply Delicious suggests serving this with some steamed brown rice. I remember my mom pushing the brown rice on us in the 80s and 90s…it wasn’t great. I know it’s healthier for you, and there are some dishes where it works, but I’m just generally NOT a fan.
We’ve just passed the 7-year anniversary of starting this project (April 16)…and I’m still nowhere near done. This is going to take me the rest of my life at this rate, I think.
A dish that WON’T take you the rest of your life to complete (notice my flawless segue there) is 8-30: Hungarian Goulash. It’s supposedly a dish for cold days, which are quickly becoming few and far between here in California now that it’s almost May. However, if you’ve still got a touch of cold where you are (or maybe your hemisphere is heading towards winter instead of summer), this might be a good option.