simmered – Page 3 – Simply Delicious: The Cookbook Project

9-14: Chili Con Carne

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 27, 2016October 20, 2020American, beef bouillon, beef broth, black pepper, canola oil, chili peppers, chili powder, cloves, crushed tomatoes, dairy-free, dinner, easy, egg-free, garlic, gluten-free, green bell peppers, ground beef, ground meat, herbs and spices, inexpensive, lunch, minced, oregano, paprika, pared, peeled, pinto beans, red bell peppers, salt, sautéed, simmered, Tex-Mex, untested, vegetables, white beans, yellow onions

This recipe card gave me an excuse to cook up a big ol’ batch of 9-14: Chili Con Carne, not that I needed an excuse. I’ve made a few pots of chili in my day, but not one quite like this. My favorite episode of the Simpsons, entitled El Viaje Misterioso de Nuestro Jomer (The Mysterious Voyage of Homer), features a chili cook-off as a vital plot point. The infamous space coyote scene still cracks me up to this day. ?

With the peppers featured prominently on the front of the recipe card, Simply Delicious has pointed out the one major issue I had with this dish. WHO PUTS BELL PEPPER IN CHILI? ? Jamie and I enjoy a little spice in our chili. I’ve always wanted to try adding a pepper akin to the “Merciless Pepper of Quetzalacatenango … grown deep in the jungle primeval by the inmates of a Guatemalan insane asylum.” ?

3-21: Broccoli-Celery Soup

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters August 23, 2016August 26, 2022black pepper, boiled, broccoli, butter, celery, Cheddar, cheese, chicken bouillon, chicken broth, chilled, crushed red pepper, diced, dinner, easy, egg-free, garlic, Glendale apt, gluten-free, herbs and spices, inexpensive, leeks, lunch, melted, milk, minced, potatoes, purée, revisited, salt, shredded, simmered, soups, vegetables, whipping cream

Jamie made this recipe, 3-21: Broccoli-Celery Soup, for me before on a mild Christmas Eve. ?? We were living in Glendale at the time, it doesn’t exactly get cold there. ❄

(Editor’s note: I didn’t make this on Christmas Eve–my mom did. I don’t know which Christmas Eve, but that’s definitely her writing. I did however, make this when we lived in Glendale, CA, and he’s right about that–it doesn’t get that cold there.)

I really enjoyed the soup the first time around, so I took my own shot at cooking this recipe.

13-6: Mushroom Stroganoff

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses August 6, 2016July 29, 2020black pepper, boiled, butter, creamy, cubed, Dijon mustard, dinner, dried herbs, easy, egg-free, fairly inexpensive, herbs and spices, lunch, melted, mushrooms, parsley, potatoes, rice, Russian, salt, sautéed, simmered, sliced, sour cream, stroganoff, thyme, tomato paste, tomato sauce, untested, vegetable broth, vegetables, vegetarian, yellow onions

When you think “stroganoff”, you usually conjure up images of a dish with beef (or ground turkey, if you grew up in my house). Simply Delicious does have a beef version (8-12: Beef Stroganoff), but they also have a vegetarian version–13-6: Mushroom Stroganoff.

My picture and their picture look very different–I think mine looks more like stroganoff than theirs does, though. Maybe they didn’t think it photographed well?

8-12: Beef Stroganoff

Jamie Martin Group 08: Beef, Section 2: Main Courses August 4, 2016July 2, 2020beef, black pepper, butter, chopped, creamy, Dijon mustard, dinner, fairly easy, fairly expensive, gluten-free, ground beef, ground meat, ground turkey, herbs and spices, lunch, melted, mushrooms, paprika, parsley, rice, Russian, salt, sautéed, simmered, sirloin, sliced, sour cream, stroganoff, tomato paste, tomato sauce, untested, vegetables, vodka, whipping cream, yellow onions

Stroganoff was a VERY common dish in my house when I was growing up. Since this was the 90s (low-fat everything), it was usually made with plain ground turkey, powdered mix from a packet, and some light sour cream (which is essentially tasteless mush–real sour cream was a revelation when I got older). It got to the point where I couldn’t even stand the smell of stroganoff because my mom made this dish so often.

Time has passed, and stroganoff & I have had a reconciliation. I make it about once every other month now for work, but from scratch and not with packet mix (but still using ground turkey since it’s leaner). Simply Delicious has two stroganoff recipes: 13-6: Mushroom Stroganoff (a vegetarian version) and this one, 8-12: Beef Stroganoff. I made both at the same time, as part of a stroganoff-off.

Beef stroganoff is a pretty well known dish, and it’s not surprising that it’d be included in a book like this with so many other “classic” dishes. Let’s see how far Simply Delicious strays from the norm–who knows…they might surprise us.

3-3: French Onion Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters July 29, 2016August 10, 2021all-purpose flour, appetizers, bay leaves, beef bouillon, beef broth, black pepper, boiled, bouquet garni, broiled, butter, caramelized, Cheddar, cheese, consommé, dinner, dried herbs, easy, egg-free, French, French bread, grated, Gruyère, herbs and spices, inexpensive, Jarlsberg, lunch, melted, parsley, salt, sautéed, side dish, simmered, soups, Swiss, thyme, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, white wine, yellow onions

It’s the middle of summer right now, so soup’s probably not your first thought. However, I continue to be surprised that how no matter how hot outside it is, people still enjoy soup. So here’s a classic: 3-3: French Onion Soup.

Simply Delicious cites Les Halles (the Parisian farmers’ market, not the NY restaurant where Anthony Bourdain worked) as the originator of French onion soup. I wasn’t able to directly verify that with 5 minutes of lazy Googling, but I did find a food timeline that gives a bit of the dish’s history–I suppose their claim is totally still possible.

6-11: Chinese Duck

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 31, 2016June 17, 2020Asian, black pepper, bone-in, brown sugar, cast-iron, chicken bouillon, chicken broth, Chinese, Chinese/dark soy sauce, dairy-free, deglazed, dinner, duck, Dutch oven, egg-free, fairly easy, fairly expensive, garlic, ginger, granulated sugar, grated, herbs and spices, honey, lemons, minced, pan-fried, parsley, simmered, soy sauce, untested

Here’s a first for me: I’ve never attempted to break down a duck before this recipe, 6-11: Chinese Duck. I’ve cooked with duck a handful of times, but this is definitely the most involved with it that I’ve ever gotten. There’s one more duck recipe in this book, so expect a return sometime in the future.

I found myself with a duck after my husband took a trip past a local butcher a few weeks ago, so I decided to take a stab at one of the two recipes in the book. I assumed this would be similar to the Chinese dish Peking duck, and in true Simply Delicious style, it doesn’t quite come as close as recipes today can get you.

11-26: Fish Gumbo

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 27, 2016July 7, 2020all-purpose flour, basil, bay leaves, boiled, Cajun, canola oil, catfish, cayenne pepper, celery, chicken broth, chili powder, chopped, crab, crushed tomatoes, dairy-free, diced, dinner, dried herbs, easy, egg-free, fairly expensive, fish, flaked, garlic, green bell peppers, green onions, gumbo, herbs and spices, krab, lunch, minced, mussels, New Orleans, parsley, red bell peppers, rice, roux, salt, scallops, seafood, shrimp, simmered, soups, stews, thyme, tomato paste, tomatoes, untested, vegetable oil, vegetables

I’ve often talked during this project about my mother and her predilection towards recipe experimentation. One of these instances was where she attempted to make gumbo–I’m not sure where she got the recipe from, but I remember the family failing to choke down poorly cooked okra and my father making a quick run to KFC while she surreptitiously got rid of the rest.

The mere mention of gumbo usually brings this unsavory memory back, and so I attempted 11-26: Fish Gumbo with a fair amount of trepidation.

Roux is something I’ve covered several times throughout this project, and it’s an essential flavor and texture component of gumbo. Letting a roux brown deepens its flavor, and there’s a fine line between too light and over cooked.

3-20: Italian Tomato Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters April 25, 2016March 14, 2020alphabet, appetizers, basil, bay leaves, blanched, boiled, chili sauce, creamy, crushed tomatoes, dinner, dried herbs, easy, egg-free, garlic, herb salt, herbs and spices, inexpensive, Italian, lunch, olive oil, pared, parsley, pasta/noodles, salt, sautéed, simmered, soups, tomatoes, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream, whole wheat flour, yellow onions

It’s been a while since I’ve covered something out of Group 03: Soups on here–the last one was 3-14: Creamy Corn Chowder back in January. 3-20: Italian Tomato Soup is pretty simple when it comes to ingredients…and flavor. I ended up inadvertently turning my batch into what was essentially Spaghetti-Os, but even that wasn’t terrible.

This soup is pretty basic–Simply Delicious has you add a bit of cream to make it more of a bisque-type tomato soup. If it’s not tomato season, no worries–you can make this with canned tomatoes too. ?

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. ? ? As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.