Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).
Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.
Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!
We’re barely into spring, so what better way to celebrate that than to jump ahead to summer with 16-19: Midsummer Cake? We’ll call it being super proactive–you’re already thinking ahead for summer. Like when you go shopping for spring clothes and the summer stuff is already on the shelves. Look at you being so productive. Such a trendsetter!
There’s no rule saying you HAVE to make this in summer–it could be a great spring dessert as well. In fact, strawberries are generally considered more of a “spring fruit” more so than a summer one (depending on where you live), so maybe we should update this to be a “Spring Cake”? I can’t go with “Mid-Spring Cake” because that sounds like something you make in the middle of a jump.
I’m a day late, but had intended to post 14-28: “Hot Love” for Valentine’s Day, because how could you not? Apologies for procrastinating on it, but at least it’s there for Valentine’s Day 2024 (and beyond).
This one used to make me giggle every time I looked at the card as a kid–it felt cheesy to me even back then (but also sort of intriguing in that “is this what grown-ups do?” kind of way). I pretty much still feel the same way about it (grown-up question and all).
What is the plate in the picture above resting on (besides a book)? A cabinet on its side? A locked trunk? What’s in the box!?
Trying to work my way through more of the Cooking School entries–here’s 19-12: A Variety of Vegetables for you. This one comes courtesy of the NEW BOOK, and features 4 vegetables you may or may not be familiar with.
As usual, I’ll give you a little blurb after the jump about each one and then links to a few Simply Delicious recipes that I’ve already covered that use those vegetables. Hey, it’s important to eat your veggies!
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.
Summer is slipping away quickly, but if you can still get your hands on some fresh berries, you can give 14-13: Berry Omelette a try. Based on the ingredients and the suggestion to serve it with wine, I think this is more of a “dessert omelette” than a “breakfast omelette”, but you do you.
I suppose there’s lots of dishes on famous breakfastplaces’ menus that are similar to this in terms of sugar and sweetness–I’m just not much of a “sweets” person for breakfast, especially when eggs are involved. My dad goes even further–he will not eat eggs if there is jam on or near the plate, and vice versa. He would NOT have enjoyed this dish.
I’m (more than) a little reluctant to post 15-5: Strawberries Romanoff given the current state of the world, but I made it over a year ago and I need to get it out of my queue, so here you go. And yes, that’s really how long it takes me to get to these sometimes.
Strawberries are in season right now, so this is somewhat seasonally appropriate (but perhaps not politically so). I’m not sure being from the “courts of the Russian czars” is much of a selling point anymore these days (although arguably, it probably wasn’t much of one in the late 1980s-early 1990s either), but it is what it is.
You can find ways to support the people of Ukraine here. ??
It’s been a while since I’ve covered anything breakfast-related, so let’s dig into 4-5: Potatoes O’Brien to change that. I’ve heard of Potatoes O’Brien before (and you may have as well)–you can even buy them frozen from the grocery store. Here’s how to make them at home on your own, since takeout/delivery/eating in can be a bit hit-or-miss these days.
I suppose eggs might fall under the category of meat or poultry, but it seems to be the go-to accompaniment for this dish. As you can see from the header image, I served mine with a homemade breakfast sandwich which also made a good option. Who needs those bigbreakfastguys anyway?
I’ve been eating a diet that’s easiest to classify as pescetarian for about 4 years now, and one of the biggest trends I’ve noticed in “vegetarian” dishes and cooking is to take a vegetable, smother it in cream and cheese, and call it a meal. Don’t get me wrong–I lovecheese (more so than most–I chalk it up to being half Swedish/French), but it’s not exactly the healthiest thing for you. 13-1: Broccoli with Cheese Sauce is indeed vegetarian, but it is NOT healthy.
Sure, you could have stopped at steaming the broccoli (actually blanching, if you read the recipe after the jump)–maybe even sprinkle a little cheese on top to keep it interesting. But this feels more like, “would you like some broccoli with your cheese?” more so than “would you like some cheese with your broccoli?”
Man, I never thought I’d be complaining about there being TOO much cheese and not enough vegetables. That’s how you KNOW you’re getting old, kids.
This one was weird for me–not the recipe itself, but the fact that I could have sworn I’d already cooked 3-10: Potato-Onion Bisque for this project. Alas, that did not seem to be the case as I could not find pictures of it anywhere. Strange, as this seems like it would have been one of the ones I cooked way back in 2014 when this project first started. Maybe I did and just forgot to take pictures?
It IS getting cold out there (I mean, we’ve had to put on hoodies here in California–that’s winter weather as far as I’m concerned), so maybe a quick and easy soup might be a nice & warm lunch/dinner option?