Giada's Farro with Cheese & Herbs

Ingredients

• Butter, for baking dish

Farro:

• 1 pound farro
• 8 cups water
• 2 tablespoons kosher salt

Filling:

• 2 cups (8 ounces) grated extra-sharp Cheddar
• 2 cups (8 ounces) grated mozzarella
• 1 cup whole milk
• 3 tablespoons herbes de Provence
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Topping:

• 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
• Extra-virgin olive oil, for drizzling

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.

Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.

Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.

Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.

Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

Giada's Apricot Oat Bars

Ingredients

• Vegetable oil cooking spray
• Filling
• 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
• 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
• Crust
• 1 3/4 cups all-purpose flour
• 1 packed cup light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 1 3/4 cups old-fashioned oats
• 1 cup (4 ounces) coarsely chopped walnuts
• 1 cup (2 sticks) unsalted butter, melted
• 1 egg, at room temperature, beaten
• 1 teaspoon pure vanilla extract

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.

Filling: In a small bowl, mix together the jam and the apricots. Set aside.

Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.

Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Balsamic Chicken and Mushrooms

Ingredients

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 large garlic clove(s), crushed

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

2 cup(s) mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

Directions:

In a nonstick skillet, heat 1 teaspoon of oil.

· In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

· Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

· Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

· Serve chicken topped with mushrooms.

Bean Burger

Basically you take a drained and rinsed 15 oz can of cannelini beans, breads crumbs of a slice of whole wheat bread, a bit of fresh chopped garlic, a few leaves of fresh basil, a dash of olive oil, a 1/4 cup or so of toasted walnuts, salt and pepper, chopped onion, plus I added a few other herbs/spices). Put in food processor until combined and holds together. Form into 4 patties and grill.

Top with fresh avocado and tomato slices with a homemade yogurt based ranch dressing and serving on Arnold Sandwich things. Serving with some cucs drizzled with balsamic vinegar and feta cheese. Hope the family likes it!!

recipe from: Keri Feldman

Best Baked Ziti

Baked Ziti
from the America's Test Kitchen Episode: Who Wants Pasta?


The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Serves 8 to 10

1	pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2	large eggs , lightly beaten
3	ounces grated Parmesan cheese (about 1 1/2 cups)
	Table salt
1	pound ziti or other short, tubular pasta
2	tablespoons extra virgin olive oil
5	medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1	(28-ounce) can tomato sauce
1	(14.5-ounce) can diced tomatoes
1	teaspoon dried oregano
1/2	cup plus 2 tablespoons chopped fresh basil leaves
1	teaspoon sugar
	Ground black pepper
3/4	teaspoon cornstarch
1	cup heavy cream (see note)
8	ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.