sunflower oil – Simply Delicious: The Cookbook Project

19-17: Butter, Margarine, and Oils II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School January 21, 2023January 21, 2023almond oil, avocado oil, bacon fat, butter, canola oil, chicken fat, chili oil, coconut oil, cooking school, corn oil, hazelnut oil, how-to, lard, margarine, olive oil, palm oil, peanut oil, sesame oil, shortening, soybean oil, sunflower oil, vegetable oil, walnut oil

To start off 2023, here’s a follow-up to an entry I wrote almost 7 years ago–better late than never, I always say. 19-17: Butter, Margarine, and Oils II is the sequel to 19-16: Butter, Margarine, and Oils I–I had promised back then that I’d write it, I just didn’t think it’d take me that long to do it. You’ll see why this one took so much longer than the first one once you get into it.

To give you an idea of why this one took so much longer: it actually gets more into the different types of oils and fats–the first one was more of a brief overview of the concept.

After the jump, I’ll give some links to Simply Delicious recipes that use these different types of oils. We’ll also take a look at the back of the card, which goes into more detail about different types of fats (butter, margarine, lard, etc.).

1-23: Pita Pockets

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters September 25, 2022February 19, 2024blue cheese, boiled, Boston lettuce, canola oil, cheese, cooked potatoes, cucumbers, diced, Dijon mustard, dressing, dried herbs, easy, eggs, filling, fish, garlic, Greek yogurt, green beans, green onions, hard-boiled, herb salt, herbs and spices, hot dogs, iceberg lettuce, inexpensive, julienned, lettuce, lunch, minced, olive oil, oregano, party food, picnic, pita bread, potatoes, Romaine lettuce, salt, sandwiches, sausage, scallions, seafood, sliced, smoked ham, sunflower oil, tomatoes, tuna, untested, vegetable oil, vegetarian, vinegar, yellow mustard, yogurt

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.

11-24: Salmon and Halibut Kebabs

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses December 22, 2021December 20, 2021black pepper, boneless, broiled, brushed, canola oil, cubed, dinner, easy, fairly expensive, fish, fish filets, garnish, green bell peppers, grilled, halibut, kebabs, lemon juice, lemon peel, lemons, lime juice, lime peel, limes, lunch, marinated, olive oil, party food, peeled, red onions, salmon, salt, seafood, soy sauce, summer, sunflower oil, untested, vegetable oil, white wine, zested

Fish kebabs are probably not high on your Christmas dinner idea list (unless you’re reading from the Southern Hemisphere), but that doesn’t mean that you still can’t file 11-24: Salmon and Halibut Kebabs away for when it warms up a bit. Or if you’re not crazy like us and still grilling outdoors in late December, you can do this one inside on the broiler as well.

I know, I probably can’t convince you to eat grilled fish in the middle of winter. But like I said–save this one for spring/summer when it warms up. It’s a perfect light meal for a warm night where you don’t want to heat up the kitchen.

2-7: Coleslaw

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters January 1, 2021December 28, 2020apple cider vinegar, apples, barbecue, black pepper, cabbage, canola oil, carrots, celery salt, chilled, crushed, diced, dinner, dressing, fail, grated, lunch, marinated, new book, olive oil, party food, picnic, pineapple, red cabbage, red wine vinegar, salads, shredded, side dish, soaked, sunflower oil, untested, vegan, vegetable oil, vegetables, vegetarian, vinegar, white onions, white wine vinegar, yellow onions

Happy New Year! I recently posted about finding a NEW (to me) Simply Delicious book at a local thrift store, so we’ll start this new year off with the first recipe I’m going to cover from that batch of new recipes, 2-7: Coleslaw. A lot of these recipes fill “gaps” in the collection I already had, and this one is no exception. Coleslaw is a pretty well-known dish, and it’s probably one of the only instances where I enjoy cabbage.

Simply Delicious suggests you can eat coleslaw with just about anything, and they may not be too far off with that claim. Not only can you eat it with a sandwich, you can even put it IN the sandwich.

1-31: Crab Cocktail

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters August 23, 2020August 23, 2020appetizers, avocados, chili sauce, chilled, cocktail, crab, cubed, dairy-free, diced, dill, dressing, easy, egg-free, emulsion, fairly expensive, flaked, gluten-free, granulated sugar, grated, hors d'oeuvres, horseradish, iceberg lettuce, krab, lettuce, lunch, mushrooms, olive oil, parsley, peeled, red wine vinegar, salads, seafood, shellfish, sliced, spicy, sunflower oil, tomatoes, untested

Feeling a bit of déjà vu? Maybe you’ve seen 1-31: Crab Cocktail before, or maybe you haven’t. I was doing some recent experimentation on the backend of my website, and long story short: I needed to do a rollback to an earlier version and this one got deleted. So I’m reposting/rewriting it again–however, you’ll miss whatever witty remarks I included with the first version.

I remember saying something about this being a good option for a meal instead of an appetizer (since there’s no parties allowed), and that you should picture yourself eating it near the coast with the breeze in your hair, since between COVID and wildfires, I don’t know if we’re ever getting to leave the house again.

2-31: Smoked Chicken Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters May 27, 2020December 16, 2020basil, breasts, canola oil, cheese, cherry tomatoes, chicken, dinner, dressing, dried herbs, dry mustard, easy, fairly inexpensive, granulated sugar, herbs and spices, lunch, Mozzarella, oregano, parsley, Provolone, rolls, salads, salt, sandwiches, sliced, smoked chicken, smoked turkey, spinach, sunflower oil, thyme, tomatoes, turkey, untested, vegetable oil, white wine vinegar

Given the header picture, I suppose it’s not much of a secret that I’ve made some adaptations to 2-31: Smoked Chicken Salad. Namely, that I’ve changed it from a salad to a sandwich. Here’s the thing–it’s a sad salad as written, but can be made into a pretty decent sandwich that doesn’t require anything different than what’s already required/recommended.

See those rolls in the back of the picture (the ones suggested in the blurb above)? Here’s the quick and dirty: cut one open, take the (very few) salad ingredients, stack inside, eat. Not much more to it than that, but if you’d like to see how that went for me in greater detail, please continue reading.

2-22: Salad Bar with Warm Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters May 5, 2020May 4, 2020alfalfa sprouts, beets, broccoli, cabbage, canola oil, carrots, celery, chicken bouillon, chicken broth, curry powder, dairy-free, dinner, dressing, easy, egg-free, emulsion, gluten-free, grated, healthy, herb salt, inexpensive, lemon juice, lemons, lunch, olive oil, party food, peeled, radishes, red onions, salads, sunflower oil, tarragon, turnips, untested, vegan, vegetable bouillon, vegetable broth, vegetables, vegetarian

I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.

2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.

I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.

Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? ?

2-12: Tips About Salad Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 25, 2020April 17, 2020appetizers, apple cider vinegar, balsamic vinegar, black pepper, blender, blue cheese, canola oil, crème fraîche, Dijon mustard, dressing, dried herbs, dried spices, dry mustard, emulsion, food processor, French, fruit salad, garlic, grape juice, healthy, herbs and spices, honey, how-to, lemon juice, lime juice, mayonnaise, olive oil, orange juice, pasta salad, potato salad, Ranch, red raspberry vinegar, red wine vinegar, restaurant-style, salads, salt, sour cream, spice blends, sunflower oil, sweet mustard, tarragon vinegar, Thousand Island, untested, vegetable juice, vegetable oil, vinaigrette, vinegar, white wine vinegar, yellow mustard, yogurt

Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?

PS: I spy that sneaky tarragon vinegar in their picture below. If you want to learn to make your own, check out 19-7: Fresh and Dried Herbs.

At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.

One of the first times I made the blue cheese dressing (which required a giant immersion blender and a 22-quart Cambro–it’s kind of like mixing concrete in a bucket), a customer liked it so much they asked to buy some to take home. I guess that makes me qualified to write about salad dressings now.

Hey–I have to find something to do while we’re all staying at home for a while. And so do you (probably), so why not read this?

6-33: Lime-Marinated Chicken

Adam Martin Group 06: Poultry & Game, Section 2: Main Courses November 27, 2016October 15, 2020all-purpose flour, black pepper, butter, canola oil, chicken, chicken bouillon, chicken broth, chimichurri sauce, chopped, diced, dinner, easy, egg-free, fairly expensive, food processor, garlic, grated, lime juice, limes, lunch, marinated, minced, parsley, purée, red onions, salt, shallots, South American, sunflower oil, untested, white wine, zested

Two-packs of whole chickens were on sale at Costco and the other chicken in this pack was used to make 6-20: Rosemary Chicken. This recipe, 6-33: Lime-Marinated Chicken required me to rub a few brain cells together to prepare the chicken as written on the card.

Lime flavor added to anything is a winner with me. Chicken and lime is a great combination, the white wine sauce added a unique twist.

2-14: Quick and Easy Tomato Salad

Adam Martin Group 02: Salads, Section 1: Appetizers & Starters August 17, 2016October 4, 2020appetizers, basil, breakfast, canola oil, capers, chervil, chilled, chopped, dairy-free, diced, Dijon mustard, dinner, dressing, easy, egg-free, emulsion, gluten-free, heirloom tomatoes, herb salt, herbs and spices, inexpensive, lemon juice, lemons, lunch, olive oil, salads, salt, side dish, sliced, summer, sunflower oil, tarragon, tomatoes, untested, vegan, vegetables, vegetarian, white wine vinegar, yellow onions

2-14: Quick and Easy Tomato Salad is a Simply Delicious recipe that is aptly named for once! This tomato salad was quick and easy, just as advertised. ?

This salad made a quick dinner on a hot summer night where I didn’t want to heat up the oven. ?

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