Given that my sister Amy was the center of attention for her own graduation celebration, she got to pick which dishes my mom made for the party. One of her absolute favorites is this pasta salad with shrimp. Pretty much any time Amy gets to pick, this is what she asks for. This family favorite comes from my aunt Townley, although she says she thinks she got it from a neighbor years ago. Isn’t that always how things like this work? We’ve always known it as ‘Townley’s Shrimp Pasta Salad,’ but she got it from the neighbor, who probably got it from someone else, and on and on. Maybe one day, Amy’s friends will know it as ‘Amy’s Shrimp Pasta Salad,’ since she’ll make it so many times. And maybe one of you will like it so much and go on to make it so many times that it because known as YOUR shrimp pasta salad!
Herbed Shrimp Pasta Salad
1 lb medium shell pasta
1 lb baby shrimp
1 cup mayonnaise
1 tbsp dill
2 tsp Old Bay seasoning
1-2 cloves garlic, minced
1/4 of an onion, chopped
1 tsp oil
Salt & pepper as needed
Prepare the pasta according to instructions or however you normally do it.
Drain the pasta, but while still hot, stir in the mayonnaise, dill, and Old Bay.
Meanwhile, sauté the onion and garlic in the oil. Once softened, add the garlic and onions into the pasta, along with the shrimp.
Stir everything together and top with a salt and pepper to your liking.
Refrigerate until serving.
Makes ~8-10 servings if using as a main dish for a luncheon or similar. Is plenty for way more guests than that if part of a potluck with other dishes like we did for the party!
As is my usual plan, when I’m uninspired and looking for something to make, I turn to a) the internet and b) a random cuisine from around the world. Is it because I’m American and have always eaten “American” food, that I think it’s the least interesting cuisine out there? Or is it because legitimate “American” food doesn’t really exist – just a combination of bits and pieces of all of our immigrant roots? I think it’s probably some combination of the two. Whichever reason, I was thinking Mexican for my dinner creation. And I wanted something a little different. I feel like in this country, we just assume that Mexicans live solely on tacos, burritos, and the occasional chimichanga. There’s so much more to Mexican cuisine than that (obviously), but I’m the first to admit I don’t know a whole lot about it.
Why did I call this post Sopa De Fideo (Almost)? Well, turns out the fideo connotates a specific type of noodle. Fideo looks like spaghetti noodles that have been broken into smaller pieces (and as such, most recipes you see for sopa de fideo tell you to purchase spaghetti and break it into smaller pieces.) Before I read more about it, I thought, “Hmmm… that orzo I have in the pantry would be a perfect substitute for broke spaghetti pieces…” Little did I know by substituting orzo, I essentially took away the namesake of the soup.
In a large pot, warm 2 tsp of olive oil. Add the chopped onions and cook for 5-6 minutes, until fragrant and translucent. Top this with a few turns on fresh black pepper.
Add the minced garlic, continue cooking for another 2-3 minutes.
Now, combine the garlic/onions, tomatoes, spices (cumin, cayenne, allspice), and 1 cup of stock in a blender or in a bowl with an immersion blender. Pulse until smooth.
Add the remaining 1 tsp of olive oil in the original pot. Once warm, pour in the orzo. Toss to coat with oil. Toast the pasta, stirring frequently, so it becomes golden, but does not burn. Give this ~5 minutes.
Now return the blended mixture and the remaining cups of stock to the pot. Stir to combine.
Bring to a boil and then lower heat. Allow to simmer for 10 minutes. The pasta will plump up and the soup thicken a bit.
Ally: What is casserole bread? Honestly, I had no idea when I was first looking at this recipe. Not joking, I literally googled, “what is casserole bread.” Basically, as best I can tell, it just means that you don’t knead it or let it rise so much, and therefore, it’s a much quicker and easier type of bread to make. True? Anyone know? I can definitely attest that it was the easiest and fastest loaf of bread I’ve ever made.
Selim: When I saw the casserole dish I immediately thought, “oh great casserole…” When I think of casseroles I think of condensed soup, canned vegetables, sodium, and a burnt tongue (I always underestimate how long to let it cool before eating it). As always, I was happy to be wrong when I saw this massive ball of dough heaping over the top. The funny thing is, the savory smells of the ingredients started filling our place well before the whole thing was put in the oven. The yeast starts working really quickly when warmed up and immediately started raising the dough – yay chemistry! This bread would go well with any poultry dish (chicken, turkey, duck) or Thanksgiving dinner if you can get people to try something different instead of bland rolls.
Savory Casserole Bread
Adapted from a Southern Living Cookbook – American’s Best Home Cooking
4 1/2 cups flour
2 tbsp sugar
1 1/2 tsp salt
1 tsp black pepper
1 tbsp granulated onion
1 tbsp granulated garlic
4 1/2 tsp active yeast (or 2 packets)
1 1/2 (+ a little more) cups sharp cheddar cheese
2 tbsp melted butter
~2 cups warm water
Place all ingredients except for the water into the bowl of your stand mixer.
Turn the mixer on low, with a dough hook attached.
Slowly add the water as the mixer is going. You may not use all or may need slightly more. You want the dough to come together into a slightly sticky ball.
Place the dough into a 2 1/2 quart baking dish (buttered, oiled, or sprayed with cooking spray). Push it down to fill fully.
Cover and allow to rise for 30 minutes.
After rising, sprinkle a little bit of additional cheese on top.
Preheat oven to 350 degrees and bake for 40 minutes.
After baking, remove from the oven and allow to cool in the dish for 10 minutes.
Then remove from the baking baking dish to a wire rack to cool for another 10 minutes.
What’s the first thing people think of when they think of Turkish food? Kofte is the first thing for most people, but there’s so much more! Don’t worry, we’re going to keep cooking our way through them and sharing with you here. Gözleme is one of the many great Turkish street foods. (Lahmacun is another that if you haven’t tried from our blog, you should soon!) So good in fact that it has spread from Turkey to the rest of the world. In Australia, there’s a fast food place, called Gözleme King, devoted to making different types of gözleme. This spinach and cheese preparation is a fairly traditional one, but gözleme can contain pretty much anything! In the future we’re definitely going to throw in some sucuk (Turkish sausage). But as is, this dish is amazing. The dough is soft, light, and just a bit crispy on the edges. And it essentially goes without saying that the warm feta brings it all of the flavors together perfectly.
*So speaking of feta… Let’s talk about feta. I know so many people who loooove feta. I’m one of them, obviously. We could form a fan club if y’all want? But here’s the thing, a lot of people I know have only ever had the pre-crumbled, standard grocery store feta. I used to be one of them. As with many other things, when I started dating Selim, my narrowly bounded world of feta expanded. If you think feta only exists in its pre-crumbled form and you love it anyway, please go out and find some block feta in brine. Your world will be changed forever, I promise. (Mine was!) The flavor and texture are so much better – you’ll never go back. Sadly, not all of your standard grocery stores will have feta like this. Trader Joe’s and Whole Foods usually do, but if yours doesn’t, try an international grocery store, a halal market, or a Middle Eastern specialty shop. While you’re there, try all the different types of feta and Middle Eastern cheeses, your cheese-world will be forever changed.
We have two go-tos when it comes to making Turkish recipes. The first is Ozcan Ozan’s cookbook that I’ve referenced on here before. But the second is a blog called Ozlem’s Turkish Table. Tonight’s recipe is adapted from there. It is a wonderful resource for all things Turkish food!
Begin by making the dough. Take 1/2 cup of warm water and stir in the pinch of salt and yeast. Allow to sit for a few minutes until it begins to bubble.
In a large bowl, mix together the flour, yeast mixture, yogurt, and 1 tbsp of olive oil. Add additional water by the tablespoon. (I used an additional 2-3 tbsp). Using your hands, form into a big ball of dough.
Once you have a ball of dough, turn it out onto a lightly floured surface. Knead for several minutes.
Divide into 4 similarly sized smaller balls. Cover with a damp cloth and allow to rest for ~30 minutes.
Meanwhile, prepare the filling. Pour 2 tsp of olive oil into a pan over medium heat.
Once the oil is hot, add the garlic and onions. Sprinkle with the spices and stir.
Cook just for 4-5 minutes until soft and fragrant, but not starting to brown.
Add the spinach and a couple drops of water to the pan and cover. Leave covered for just a minute or two, until the spinach has wilted just a bit.
Remove the lid and stir together well. Allow to cook for another minute or two with the lid off to get rid of any excess moisture.
Remove to a bowl on the side. Mix in the feta.
Now roll out the dough balls into large, thin, rectangular segments.
Divide the mixture from the pan among the dough segments, placing in the middle of each piece of dough. Make sure to leave plenty of room around the edges for folding.
Fold the dough around the mixture as pictured. (You want to end up with a little rectangular envelope.) Brush the edges with olive oil to help them stay together.
Now, bring a large pan, preferably a griddle one, up to medium heat. [Don’t start until the pan is hot!]
Brush both sides of each gözleme with more olive oil. Once pan is hot, place them on the pan. (You can do one at a time or if you’re more confidant in your skills than I am, as many as will comfortably fit in your pan.) Cover the pan and do not touch for three full minutes. At this time, flip to the other side, re-cover, and again, do not touch for three minutes!
After this point, you may flip back and forth a few times, cooking another 4-5 minutes until dough is cooking and the outside crisped to your liking.
Awhile back I shared one of my favorite lunches, this Couscous Salad. It’s pretty easy to make, pretty healthy, and pretty delicious. In that post, I talked about how I find lunch very uninspiring. I still do. I love going out to lunch though… why is it that a sandwich, soup, or salad at a restaurant is so much better than the exact same dish you made at home? Is that just me??
Maybe it’s because I don’t eat a wide variety of lunches. There’s only so many things that are portable and easily eaten on a brief lunch break. This salad is one of my go-tos. It takes about 5 minutes to make, so you can throw it together the night before. It’s healthy, with very simple ingredients. And since the whole avocado is in there, it’s filling enough to last you through the afternoon.
I like to use the small pickling cucumbers in this salad because I don’t think they leech as much water and stay more crisp in the fridge. You obviously can use a regular cucumber if you’d like. I usually make a double or triple batch at eat it all week. I kept this recipe small, because when it sits in the fridge for a day or two, the avocado gets brown and less pretty. I don’t mind this because it still tastes good despite its appearance, but I don’t want you people to make a big batch and be sad a few days later.
Fresh Avocado & Cucumber Salad
2 pickling cucumbers
Juice from ~2/3s of a lime
1/2 tsp garlic powder
4 turns of fresh ground black pepper
A pinch or two of Kosher salt, to taste
Slice the cucumbers and cut the avocado into chunks.
Combine all ingredients in a bowl. Stir to combine.
Have you heard of elote, the beloved Mexican street food? Mexican street vendors sell you a char-grilled cob of corn, slathered with crema or mayonnaise or sour cream, cilantro, chili powder, cheese, lime juice, and maybe a few other ingredients. People rave about it! I’ve never had it, mostly because I haven’t spent much time in Mexico, and also because I don’t live in a big city with tons of street vendors. Also… because I haven’t ever been able to wrap my head around mayonnaise on my corn on the cob. I’m sure it’s amazing, because everyone says it’s amazing, but I haven’t quite made that mental leap yet.
But here’s the thing. Turns out, Mexicans also make a delicious dish called esquites, which as best I can tell, is basically elote in a bowl. For some reason, combining all those exact same ingredients in a bowl makes way more sense to my crazy brain. So I thought I’d dip my toe in and try esquites, hopefully as a gateway. My concoction is adapted from this one. We call our version Esquites Americano, solely based on the addition of the American favorite – bacon. We ate this as a dip with tortilla chips, but it works as a side as well. It’s as delicious as people say!
This side dish has a great flavor that belies its simplicity and ease of cooking. I could eat this as a meal (I really love couscous), but it’s perfect as a side dish with pretty much any dish with Middle Eastern, Mediterranean, or North African flavors. I made it tonight with these braised chicken thighs!
Simple Olive Couscous
2/3 cup pearl couscous
1 1/3 cup chicken stock
8 kalamata olives, chopped
2 tbsp juice from olive jar, divided
Fresh-ground black pepper
Place the couscous, chicken stock, and 1 tbsp of olive juice to a small pot. Bring to a boil.
Lower heat to a light simmer. Cover and cook for ~12 minutes. (Cooking times and liquid amounts may vary by brand – check your cooking instructions.)
At the very end, add the olives and other tablespoon of olive juice to the pot. Stir well and re-cover.
Once all the liquid is absorbed, top with a bit of fresh ground black pepper before serving. See, simple!