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Baked feta pasta
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Pasta. Feta cheese. Tomatoes. Basil. Garlic.

What's not to like?

https://www.wellandgood.com/ba...source=pocket-newtab

I think I'd toss in some kalamata olives and capers, too.


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Posts: 31390 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
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That sounds good!

I’ve made this a couple times; orzo, feta, shrimp...it has fennel seeds in it. Ottolenghi’s Orzo with Prawns, Tomato, and Marinated Feta


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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I've got all the ingredients on hand.

Thanks for the recipe, AM! Now I don't have to figure out what to make for dinner.


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Posts: 31390 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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Has anyone tried the feta pasta? Sounds good.


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knitterati
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quote:
Originally posted by wtg:
I've got all the ingredients on hand.

Thanks for the recipe, AM! Now I don't have to figure out what to make for dinner.


The first time I made it, I was astounded by the marinated feta, so good!

The second time I made it, I was working too quickly and put all the toasted fennel into the feta, but it’s supposed to be divided. Oops. Still good, but better if you do it right!


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
knitterati
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quote:
Originally posted by jon-nyc:
Has anyone tried the feta pasta? Sounds good.


Not yet, but I feel like I want one more flavor in there! Feta is a big flavor, and needs something to play off. I like wtg’s idea of olives and capers.

We did have feta in a dish last night, shakshuka with feta; it’s a favorite. (I had canned tomatoes, crumbled feta and red bell pepper on hand. No block feta or cherry tomatoes. Next week’s list!) I am now poaching the eggs separately, because I can control their done-ness better in a little ceramic egg cooker my friend made for me.

5D3C5875-15DF-45AD-B70E-37DEB57D62BF by pianomom2001, on Flickr
shakshuka

78C64006-868F-4205-BD46-D635E673F435 by pianomom2001, on Flickr
egg cooker


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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Mr wtg is a huge fan of poached eggs; he would love that dish!

I need to move closer to AM; her meals always look fabulous.

The happyfoodie site you linked to has some great recipes. I'm a pasta junkie, and this recipe for spaghettini with anchovies, parsley and crisp breadcrumbs looked fabulous:

https://thehappyfoodie.co.uk/r...nd-crisp-breadcrumbs

jon, haven't tried the baked feta pasta recipe yet but it looked promising. When I make it, I'll post my results.


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Posts: 31390 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
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AM's shrimp, orzo, and feta recipe was fabulous. At first I thought it was going to be too soupy but it was perfect by the time it was done cooking.

I'm having to translate the recipes on happyfoodie....

traybake = casserole WhoMe


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Posts: 31390 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
knitterati
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quote:
Originally posted by wtg:
AM's shrimp, orzo, and feta recipe was fabulous. At first I thought it was going to be too soupy but it was perfect by the time it was done cooking.

I'm having to translate the recipes on happyfoodie....

traybake = casserole WhoMe


Yes, I had to translate the metric measurements for orzo and tomatoes and feta, and wrote those in my notes!


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
knitterati
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5097F0B0-F65D-4A7B-B234-2A723A6B4593 by pianomom2001, on Flickr

Verdict: Delicious! A fancy mac and cheese, but very cheese saucy. It only called for a half pound of pasta, but I think there’s enough sauce to cover an whole pound, or at least 3/4 of one. So I’d do that next time.

It’s salty enough that I don’t think I’d want to add capers or olives. I did add some chopped bacon that missed its chance at being on a pizza, but it was hardly noticeable.

Super easy to make. I stirred pretty vigorously to get the cheese/olive oil/cooked tomatoes to incorporate, so my sauce is more orange than the recipe picture. But I smushed the tomatoes on purpose.


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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Funny I made it tonight too. Rachel and I liked it but the boy didn’t like the feta. He eats crumbled feta on other things so I think it was just the amount, and the resultant texture of the pasta.

Agree with AM about the amount of pasta. I used about 10oz instead of 8, because that’s what was left in my box.


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knitterati
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Update! I had the *worst* heartburn last night. Dare I eat leftovers today? How else would I know?

Still, it was delicious!


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Posts: 8757 | Location: Oregon | Registered: 06 June 2005Reply With QuoteReport This Post
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We're making it tonight, with 12oz of pasta.
 
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Haven't made it yet, but I think I might cut back on the olive oil. Half a cup sounds a bit generous...


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Pinta & the Santa Maria
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quote:
Originally posted by AdagioM:
That sounds good!

I’ve made this a couple times; orzo, feta, shrimp...it has fennel seeds in it. Ottolenghi’s Orzo with Prawns, Tomato, and Marinated Feta


That sounds fantastic! Then I realized it was an Ottolenghi recipe and I'm sold. Do you have any of his cookbooks? I've been making things out of the Jerusalem book... yum.

Also, I'm not a huge fennel fan, but in it's place I'm OK with it. Do the fennel seeds predominate or just add an interesting flavor note?
 
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