vegetables – Page 2 – Simply Delicious: The Cookbook Project

3-6: Minestrone

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters August 31, 2021August 31, 2021al dente, basil, beef bouillon, beef broth, black pepper, carrots, celery, cheese, chicken bouillon, chicken broth, diced, dinner, easy, frozen, garlic, herbs and spices, inexpensive, Italian, julienned, leeks, lunch, minced, new book, olive oil, pan-fried, parboiled, Parmesan, pasta/noodles, peeled, pork, potatoes, rice, salt, sautéed, simmered, smoked ham, soups, sweet peas, tomato bouillon, tomato paste, tomatoes, untested, vegetable bouillon, vegetable broth, vegetables, yellow onions

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.

11-32: Shrimp and Cashew Stir-Fry

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses April 20, 2021April 24, 2021Asian, black pepper, canola oil, cashews, chicken bouillon, chicken broth, Chinese, cornstarch, dairy-free, devein, dinner, easy, egg-free, fairly expensive, fish, frozen, garlic, green onions, Italian parsley, minced, mushrooms, salt, scallions, seafood, shelled, shellfish, shrimp, sliced, soy sauce, stir-fry, sweet peas, untested, vegetable oil, vegetables, wok

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.

11-13: Flounder with Sautéed Vegetables

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses March 22, 2021March 22, 2021black pepper, bread crumbs, breaded, butter, chopped, coated, dinner, eggs, fairly easy, fairly expensive, fish, flounder, halibut, mushrooms, oregano, pan-fried, peeled, salt, sautéed, seafood, sole, tomatoes, untested, vegetables, yellow onions

I’m still on my quest to finish off the Fish/Seafood chapter, so expect some more fish entries in the near (maybe-not-so-near) future. 11-13: Flounder with Sautéed Vegetables sounds pretty…plain, but maybe that’s not a bad thing when it comes to whipping up an easy-ish dinner these days.

This card looks like it got slightly impacted during the “Great Roach Massacre of ’09“, but the important part (the recipe) is still plenty legible. All you’re missing here is Simply Delicious acting as 1980s hype man for including fish as part of your diet.

7-39: Pork Chops with Broccoli and Leek

Jamie Martin Group 07: Pork, Section 2: Main Courses January 11, 2021January 12, 2021Asian, black pepper, blanched, boneless, broccoli, cashews, Chinese, chopped, corn, dairy-free, dinner, easy, egg-free, ginger, grated, ham, inexpensive, leeks, lunch, meal prep, pork, pork chops, pork shoulder, salt, sautéed, sliced, snow peas, soy sauce, tender-crisp, untested, vegetables, winter

Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.

If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.

If you want to round out your combo plate for the full experience, you could make some 8-25: Stir-Fried Beef or 11-6: Sweet and Sour Shrimp to go with it. Maybe throw in some 6-39: Chicken Pot Stickers or 1-15: Chinese Spring Rolls on the side?

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.

7-30: Mixed Meat Casserole

Jamie Martin Group 07: Pork, Section 2: Main Courses December 3, 2020December 3, 2020beef bouillon, beef broth, black pepper, boneless, cabbage, carrots, casserole, chicken bouillon, chicken broth, dairy-free, deglazed, dinner, easy, egg-free, fairly inexpensive, lamb, lamb shoulder, leg of lamb, new potatoes, parsley, pork, pork shoulder, potatoes, salt, sautéed, string beans, tender-crisp, untested, veal, veal shoulder, vegetables, yellow onions

7-30: Mixed Meat Casserole is exactly what it sounds and looks like–they’re not pulling any punches here. It’s like combination fried rice, a little bit of everything.

At least this is somewhat closer to the traditional idea of a casserole–Simply Delicious sometimes gets a little loose with what they categorize as a casserole.

19-19: Root Vegetables I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School November 15, 2020December 5, 2020beets, carrots, cooking school, ingredients, parsnips, spring, vegetables, winter

I haven’t done a Cooking School entry in forever, so here’s 19-19: Root Vegetables I for your reading pleasure. You can expect 19-20: Root Vegetables II sometime in the near-to-distant future (EDIT: done, linked).

Wikipedia has a pretty extensive list of root vegetables, so if Simply Delicious doesn’t discuss what you’re looking for, they’ve got you covered. It’s a good time for root vegetables, so think about how you can incorporate some into your mealtime rotation if you’re interested.

6-42: Turkey Pot Roast

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses November 8, 2020December 24, 2020black pepper, bone-in, boneless, bouquet garni, breasts, carrots, chervil, chicken bouillon, chicken broth, dinner, Dutch oven, easy, fairly inexpensive, garlic, herbs and spices, lemon juice, lemons, parsley, peeled, pot-roasted, potatoes, red potatoes, salt, simmered, tarragon, TGV 2019, Thanksgiving, thyme, turkey, untested, vegetables, yellow onions

Looking for a smaller Thanksgiving option this year than the traditional 6-29: Stuffed Turkey? Here’s part of what I made for last year’s meal–6-42: Turkey Pot Roast. If you’re cooking for less people this year (or any year) and still want something Thanksgiving-ish, this might be a good option.

I didn’t want to make a full turkey for only two meat eaters (me not being one of those two), so I combined this recipe along with some additional leg and thigh pieces into enough turkey to complete the holiday without having to make more than we needed.

This is also MUCH easier to do than a full turkey, especially if you’ve never attempted one of those before and don’t want 2020 to be your first run at it. 6-9: Orange-Glazed Turkey Breast is another “smaller” turkey option if you’re just looking for a taste of turkey instead of a glut of it.

3-29: Herbed Cucumber Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 1, 2020October 19, 2020appetizers, apple cider vinegar, black pepper, chilled, chives, cucumbers, diced, dill, dried herbs, easy, egg-free, garnish, gluten-free, grated, green onions, healthy, herbs and spices, inexpensive, lemon juice, lemons, lime juice, limes, lunch, mint, parsley, peeled, red bell peppers, salt, scallions, soups, summer, tzatziki sauce, untested, vegetables, vegetarian, vinegar, white wine vinegar, yogurt

Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.

It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.

13-15: Vegetarian Lasagna

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses September 22, 2020September 22, 2020basil, black olives, blender, canola oil, cheese, chili sauce, chopped, cottage cheese, dinner, dried herbs, Feta, food processor, frozen, herbs and spices, lasagna, layers, lunch, meal prep, melted, Mozzarella, olive oil, pasta/noodles, peeled, Ricotta, sautéed, shredded, spinach, tomatoes, twice-baked, untested, vegetable bouillon, vegetable broth, vegetable oil, vegetables, vegetarian, yellow onions

We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.

There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.