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.

Kale Soup

Ingredients:
~1lb London Broil
Chourico (2 packages
1-2lbs of kale (broadleaf or curly)
1 small cabbage
4 cans kidney beans
6 potatoes (chopped)

Directions:

• Put a small London broil (about 1lb) into a fairly large pot and cover with about 1" of water and bring to a light boil for about an hour and add about 2 packages of Chourico sliced (like a coin) and add that to the pot (add more water if necessary). Let that keep boiling for another half hour.
• Chop up about 1-2 lbs of kale (broadleaf or curly) doesn't matter and chop up 1 small cabbage and add about 4 cans of kidney beans (water and all) and keep boiling for another half hour or so
• Add about six chopped potatoes and keep boiling until the everything is tender. It's ready to eat

Notes from the chef: "It's good with Italian bread It also tastes better the second day."

Recipe from Perry Jordan.
Thanks Perry! This is one of Dan's favorite meals.

At-A-Glance Storage Guidelines 2010

Vegetables are best used as soon as possible following the harvest. For best quality, follow these short term storage guidelines:

Beets: Refrigerate roots in plastic bags up to 4 months. Refrigerate greens in plastic bags for 10-14 days.

Bok Choy: Refrigerate in plastic bag or damp cloth for up to 3-4 days.

Broccoli: Refrigerate in plastic bags in hydrator drawer 10-14 days.

Brussels Sprouts: Refrigerate unwashed sprouts in a plastic bag for up to one week.

Cabbage: Refrigerate at 32º-40º and 80%-90% humidity up to 4 months.

Carrots: Refrigerate in plastic bag 2 to 4 weeks. Refrigerate greens in plastic bag and use within a day or two.

Cauliflower: Refrigerate in plastic bag for up to 2 weeks.

Celeriac: Refrigerate in plastic bag for up to 1 month.

Celery: Refrigerate in hydrator drawer wrapped in a damp towel or in a plastic bag for up to 2 weeks.

Chard/Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.

Chinese Cabbage: Store in hydrator drawer for up to 2 weeks.

Cucumber: Refrigerate in hydrator drawer for up to 1 week or at 45ºF-55ºF and 85%-95% humidity for 10-14 days.

Eggplant: Refrigerate in hydrator drawer for up to 1 week.

Garlic: Store in a cool, dark, dry and well-ventilated place for several months.

Garlic Scapes: Refrigerate in plastic bag up to 3 weeks.

Green Beans: Refrigerate in plastic bag for up to 1 week.

Hakurei Turnips: Remove tops and refrigerate in plastic bag for 1 or 2 days. Refrigerate tops in plastic bag for 3-4 days.

Herbs: Refrigerate in plastic bags for up to 1 week.

Hot Pepper: Refrigerate in hydrator drawer for up to 2 weeks, or string them on a line to dry at room temperature.

Kale: Refrigerate in plastic bags in hydrator drawer for 2-3 weeks.

Leeks: Refrigerate in plastic bags for up to 2 weeks.

Lettuce/Salad Greens: Refrigerate in plastic bags for 3-4 days.

New Potatoes: Store at room temperature 2-3 days, or refrigerate up to 2 weeks.

Onion: Store in a cool, dry ventilated place for several months.

Parsnips: Trim off tops and refrigerate unwashed in a plastic bag for up to 2 weeks.

Potatoes: Store away from light at room temperature for up to 2 weeks. (See separate entry for 'New Potatoes.')

Radishes: Separate green tops, refrigerate wrapped in a damp towel, and use ASAP. Refrigerate the radishes in a plastic bag or damp towel for up to 2 weeks.

Scallions: Refrigerate in plastic bag for up to 5 days.

Spinach: Refrigerate in plastic bags in hydrator drawer for 10–14 days.

Sugar Snap Peas: Refrigerate in plastic bags in hydrator drawer 1-2 weeks.

Summer Squash: Refrigerate in plastic bag for up to 1 week.

Sweet Pepper: Refrigerate in hydrator drawer for up to 2 weeks.

Tomato: Store at room temperature for up to 1 week, longer if still ripening.

Turnips: Separate from greens and refrigerate in plastic bag for 1-2 weeks. Wrap greens in damp towel or plastic bag and refrigerate for 1-2 days.

Watermelon: Store at room temperature for up to 2 weeks.

Winter Squash: Store at room temperature for up to one month.

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Sources: “The Gardener’s A-Z Guide to Growing Organic Food,” by Tanya L.K. Denckla, 2003; www.moscowfoodcoop.com; ww.bayendfarm.com.

Found from this website.

My Favorite Baked Oatmeal

Ingredients:

• 3 cups oatmeal
• 3/4 cup brown sugar (I don't usually use this much)
• 1/2 cup butter (I've skipped this and it still tastes good)
• 2 eggs
• 2 cups milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tsp cinnamon (more/less to taste)
• 1 tsp vanilla

Preparation:

Preheat oven to 375 degrees Farenheit.

Mix all ingredients together and pour into 13 x 9 inch buttered pan. (I use my Pampered Chef pie plate)

Bake at 375 degrees for 30-35 minutes.

Baked Oatmeal with Apples

Ingredients:

2 c. oats
1/2 c. Kashi Nuggets (or Grapenuts type cereal)
2/3 c. brown sugar
2 t. cinnamon
1 t. baking powder
1 egg
1 cup skim milk
dash of salt
1/4 c. melted butter
1-2 t. vanilla
1 apple peeled and diced (I used a fuji)

Mix all ingredients together. Pour into an 8x8 greased baking dish. Bake in a 350 preheated oven for about 30 minutes. Serve in a bowl with a little hot milk poured over it with a dash of cinnamon.

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Recipe care of my friend Keri Feldman

Keri tells me she cuts this into squares and freezes it. Let it defrost (or put it in the microwave) then add some milk and heat it up! Easy, quick, healthy breakfast!

Roasted Chicken with Caramelized Onions Risotto

Ingredients

4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
Handful of shredded Parmesan (my addition)

Directions
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

**Notes from Jill - I had no white wine so I left it out. I threw some parm on top of our bowls right before serving. I cooked the chicken while the Risotto was cooking. The Risotto took FORTY minutes, not 20. The recipe turned out really good and I bet it would be just as good as a vegetarian dish if you left out the chicken.

Ingredients:

1 cup buttermilk
1 1/2 cups wheat bran
1 egg
2/3 cup packed brown sugar
1/3 cup canola oil (or can substitute applesauce)
1 ripe banana, mashed
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
3/4 cup fresh or frozen blueberries

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.
Bake in preheated oven for 20 minutes, or until done.

Recipe from Gayle Elsberry care of All Recipes.