This week marked 60-days of quarantining. However, my bubble is growing slightly. This week I made a trip to the grocery store, Starbucks, and delivered carrot cake cupcakes and focaccia bread to my family.
This week I made a bunch of yummy recipes. I grilled lemon chicken, and we had it with grilled eggplant, orzo, and feta. I made carrot cake cupcakes for Mother's Day, and we delivered them to some of the moms in our lives. I made chicken parmesan and didn't take one picture. It was soooooooooo good, though. I made pizza boats and rhubarb crisp. I was able to get rhubarb from my mother-in-law on Mother's day. I made tomato-y beans and focaccia bread. Focaccia bread is easy and fun to make. I am one hundred percent on the bean train. They are cheap, delicious, and nutritious. And finally, I made creamy farro with garlicky spinach and a poached egg. This has become one of our favorite dinners, and I have been making it about once a week. I posted a photo on Instagram stories, and I had a lot of people ask for the recipe. This meal started with Bon Appetit's recipe, Alt-Grain Porridge with Garlicky Greens.
I have been using Trader Joe's 10-Minute Farro. I cook the farro in chicken stock instead of water. It gives it a pleasant savory flavor. Once it's cooked I add butter, parmesan cheese, and salt + pepper. I like for there to be a little moisture left once the farro is done cooking. If it's too dry, I add a bit more stock or water. I think this is one of the most critical steps. You need the moisture to create a creamy sauce. I sauté a box of fresh spinach with garlic, olive oil, and lemon juice, and I add a poached egg.
The creamy farro almost tastes like mac and cheese. The farro has a good texture. It's not crunchy, but it's not soggy. It's a little firm. The Bon Appetit recipe says to pulse the grains in a food processor. I skip that step. I have never done it, so I don't know if it would be better, but I like this to be a quick and straightforward meal. I make the poached eggs in the same pot as the farro. I make the eggs before I make the farro. I cook them slightly under where I want them and let them sit on a cutting board covered with a paper towel. They will continue cooking somewhat after you pull them out of the water.
I recommend giving this recipe a try. It's so delicious and a great way to eat some whole grains.
Next week is my last week of break before the summer semester begins. I am looking forward to classes, but I am trying to relax and enjoy my time off.