spice blends – Page 2 – Simply Delicious: The Cookbook Project

19-11: Dried Herbs and Spices II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School November 22, 2015October 18, 2020cardamom, cinnamon, cloves, cumin, dried herbs, dried spices, fennel, five-spice powder, ginger, herbs and spices, how-to, mace, nutmeg, spice blends, vanilla bean, vanilla extract

Here’s the second part to this miniseries–this entry complements 19-10: Dried Herbs & Spices I, which came out a bit before this one. These are part of Simply Delicious’ Cooking School, which makes up the last 3 chapters of the book series.

Here’s some advice from Simply Delicious on how to buy & store spices. Don’t feel like you have to have a crazy, in-depth rack with obscure spices no one’s heard of. At least, not right away.

After the jump, I’ll share some more recipes from this project that make use of some of these recommended spices, and I’ll even let you see a glimpse or two of my spice collection.

19-10: Dried Herbs and Spices I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School November 20, 2015October 18, 2020allspice, black pepper, cayenne pepper, curry powder, dried herbs, dried spices, five-spice powder, herbs and spices, how-to, paprika, peppercorns, rosé pepper, saffron, spice blends, white pepper

Chapter 19 of Simply Delicious is Basic Ingredients, another big part of cooking and Cooking School. 19-10: Dried Herbs & Spices I is the first of a two-part series on a selection of spices that you’ll probably find in a well-stocked kitchen.

For this entry, I’ll link to a recipe (or two, or three) that I’ve covered in this project that calls for that spice to illustrate an idea of how to use it (and maybe increased motivation to give one of these recipes a try).

17-53: Spiced Whole Wheat Muffins

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods November 19, 2015November 8, 2020all-purpose flour, allspice, autumn, baked goods, baking powder, breakfast, canola oil, cinnamon, cocoa powder, dates, dessert, dried fruit, easy, eggs, fairly inexpensive, fall, gift ideas, ginger, granulated sugar, mace, milk, muffins, nutmeg, nuts, pumpkin spice, raisins, salt, snacks, spice blends, unsweetened, untested, vegetable oil, vegetarian, whole wheat flour

Another recipe that I intended to cover earlier (when it was more relevant). Whatever, you can totally still eat 17-53: Spiced Whole Wheat Muffins in mid-to-late November.

The recipe card says “not-too-sweet”…they’re not kidding. These are good, but only if you have some preserves or butter to go along with it. On their own, they’re a bit…dry.

8-40: Lemony Beef

Jamie Martin Group 08: Beef, Section 2: Main Courses October 2, 2014July 2, 2020beef, black pepper, butter, canola oil, Dijon mustard, dinner, fairly easy, fairly expensive, flank steak, garlic, grilled, lemon juice, lemons, lunch, pan-fried, parsley, ranch house, rib steaks, salt, scored, sirloin, slit, spice blends, untested, Worcestershire sauce

Back from the dead, or so it would seem.

I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.

I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.

One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. ?

This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.

11-12: Creamy Sautéed Shrimp

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses August 7, 2014July 7, 20204-92 week, all-purpose flour, broccoli, butter, creamy, curry powder, dinner, easy, fairly expensive, favorites, Hutton house, lunch, paprika, parsley, peeled, purée, revisited, rice, salt, sautéed, seafood, shellfish, shrimp, spice blends, Tabasco sauce, tomato paste, whipping cream, white pepper, yellow onions

Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom always referred to it as “Shrimp Something”, but its official name is 11-12: Creamy Sautéed Shrimp.

You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and my mom would make this dish.

I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m trying to say is that this dish has a lot of feels attached to it.

11-16: Indian Fried Fish

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses July 5, 2014July 7, 2020all-purpose flour, bananas, blanched, bread crumbs, breaded, butter, canola oil, Caribbean, cashews, catfish, coated, cod, crème fraîche, curry powder, dinner, dredged, dry mustard, easy, eggs, fail, fairly expensive, fish, fish filets, flounder, fried, grouper, haddock, halibut, Indian, leeks, lemons, lunch, nuts, pan-fried, peeled, plantains, rockfish, salt, sautéed, seafood, sliced, sour cream, spice blends, turmeric, untested, West Indian, white bread, whitefish, yellow mustard

Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. ?

Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.

6-8: Curried Chicken

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 5, 2014June 17, 2020all-purpose flour, boiled, braised, butter, cast-iron, chicken, chicken bouillon, chicken broth, chopped, curry powder, dinner, Dutch oven, egg-free, fairly easy, fairly inexpensive, Indian, lunch, melted, parsley, pot-roasted, revisited, salt, sautéed, seared, spice blends, stews, sweated, thighs, yellow onions

It’s been a while, my friends–life gets in the way, sometimes. But, we must still eat, which means we must still cook (when you get tired of ordering out). Get ready for a trio of chicken recipes, starting with 6-8: Curried Chicken.

I actually made this in tandem with 6-24: Mushroom-Almond Chicken, as I had a LOT of chicken that night. Both recipes are from Book 1, Group 2: Main Courses. Subgroup 6 is Poultry & Game, so there’s some turkey and duck recipes scattered in with a multitude of chicken recipes.

Let’s dive into some Main Course recipes–you don’t win friends with salad.