I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!
Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!
I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!
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.
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!