Hot or Cold Pasta Salad

Ingredients:
2T Sliced Almonds Toasted
6oz Orzo (about 1 Cup)
3 Garlic Cloves, crushed
1lb Asparagus, cooked and cut into quarters
Zest of one lemon
1/4 C. Grated Parmesan
2T Olive Oil
3/4t Salt
1T Lemon Juice
2T Dried Cranberries

Directions:
To cook asparagus - I put about a cup of water in a pot and set it to boil. Then I add the asparagus and turn the pot down to simmer. I let it simmer until tender - I don't use the top to the pot. I also chopped the asparagus before cooking to make things easier. (HINT: to stop asparagus from cooking after you remove it from your pot, put it in a bowl of ice. This will chill it and stop the cooking process.)

Prepare orzo per package directions, drain.

Heat oil, saute garlic until soft.
Add asparagus, stir in orzo and salt and toss.
Remove from heat.

Add zest, juice, Parmesan and cranberries.
Season w/S&P
Top with toasted almonds.

Recipe from Jill Baldwin!

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.

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.

Breakfast Casserole

1 – box seasoned croutons
2 – cups shredded cheddar cheese
2 – cups shredded monetary jack cheese
1 – lb sausage cooked
1 – can green chilies (4 oz.)
6 – eggs
2 – cups milk
½ - teaspoon paprika
½ - teaspoon oregano
¼ - teaspoon dry mustard
¼ - garlic salt

Grease 13 x 9 casserole dish. Spread croutons in bottom of dish. Add cheddar cheese; add sausage; add monetary jack cheese; add chilies.

In a bowl mix eggs, milk, paprika, oregano, dry mustard and garlic salt. Mix well and pour over mixture in casserole dish. Cover and put in refrigerator over night.

Pre-heat oven to 325° - bake covered for 50 minutes. Remove from oven and let stand for 10 minutes before serving.
Recipe from Mom's friend Evelyn. A huge hit at work!

Giada's Spicy Baked Macaroni

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Jen's Notes: I made this this afternoon since I had most of the ingredient on hand (except the mushrooms-- I added yellow beans instead). Its very yummy, though not very spicy. I might add more crushed red pepper next time or even chop up some fresh hot pepper. I also used freshed tomatoes since I had those on hand. Very yummy!

Macaroni & Cheese

Ingredients:

8 oz dried macaroni noodles
5 tbsp butter
6 tbsp white flour
3 cups milk
1/2 tsp grated nutmeg
1.5 cups cheddar cheese
2 cups fresh breadcrumbs
salt & pepper



Directions:
Cook macaroni according to directions until al dente. Drain. Melt a small amount of butter and mix with noodles to prevent sticking. Cover and set aside.


Melt 5 tbsp butter, add flour and stir over medium heat for about 30 seconds being careful not to brown. Add milk, whisk until mixture thickens. Add nutmeg, salt & pepper, reduce heat to simmer. Then add cheese, stirring until melted.


Toss mixture with noodles, adn place in a 3 pint casserole dish. Top with breadcrumbs. (You can split into two for smaller portions).


To eat right away or freeze: bake for 45 minutes at 350 degrees.


Jen's Notes: I made this for Matt & Krissy after Aila was born. I don't think I got to try it myself but they said it was delicious. Will have to remember this one come cooler weather.