The terms are used interchangeably here, and seemingly in most other places as well. The biggest takeaway from the spring vs. egg roll debate is that spring rolls are originally from China, but have been Americanized along the way (while egg rolls were always American).
They tend to have a thinner wrapper than egg rolls, and are often also associated with the transparent rice paper rolls you tend to see in Vietnamese and Thai restaurants.
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: SantiagoChicken 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.
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.
Hot Take: Artichokes are the lobster of the vegetable world. 4-14: Stuffed Artichokes represents this well: too much work for too little satisfaction. Peeling the little leaves off the artichoke and harvesting the heart feels a lot like picking apart the carapace of an undersea crustacean.
Stuffing an artichoke with a mushroom stew is a unique way to serve this giant edible thistle flower. These plants don’t grow naturally where I’m from, so my experience with artichokes only came after moving to California. My favorite way to enjoy them is marinated artichoke hearts.
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!
Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.
Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.
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.
Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.
I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.
4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.
This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.
I love the appetizer-style dishes featured in Simply Delicious. They are complicated because of making individual portions, but you can prepare them ahead of time to heat and serve when ready. When I make a batch of an appetizer like 4-20: Oven Baked Tomatoes, I like to eat a few right away and then stash the rest in the refrigerator to eat later as a healthy snack.
My family did not grow up eating baked, hollowed-out, stuffed tomatoes, however, that didn’t stop me from thoroughly enjoying this dish.
Editor’s note: Looks like my mom made this one before, and substituted broccoli for mushrooms–that makes sense, she hates mushrooms. She also dislikes tomatoes, so I have no idea why she was making this in the first place.