Author: Ruth

Ham Bone Soup

Lunn wanted something to do with the ham bone he always has leftover after Thanksgiving, so I figured this out. Very satisfying, savory soup. Also freezes very well, except the crumbly bacon topping part.

INGREDIENTS

  • 4 strips of bacon
  • 3 large carrots
  • 3 sticks of celery
  • 1 large onion
  • 5 to 6 garlic cloves
  • 1 ham bone
  • 1 bay leaf
  • 2 teaspons salt
  • 1 cup green lentils
  • 1 cup cooked quinoa
  • 3 cups white beans
  • 3 leaves kale

INSTRUCTIONS

  1. In a large soup pot, cook the bacon 5-7 minutes until crisp, then remove bacon
  2. Add sliced carrots, celery, onion and garlic to pot and cook till tender
  3. Add bay leaf, ham bone, and 2 tsp salt, cover with 8 cups of vegetable broth or water
  4. Bring to a boil, then reduce to a simmer
  5. Add beans and quinoa, simmer for 1 hour
  6. Shred kale leaves and mix in, simmer 15 more minutes
  7. Serve topped with crumbled bacon

Baked Apples Recipe

Lunn’s fancy baked apples with the crumbly stuff – a Rosh Hashannah favorite!

INGREDIENTS

  • CINNAMON APPLES
    • 3 medium firm, sweet apples
    • 1 tablespoon brown sugar
    • 1/4 teaspoon ground cinnamon
  • OAT TOPPING
    • 8 tablespoons unsalted butter (1 stick)
    • 3/4 cup all-purpose flour
    • 3/4 cup old-fashioned rolled oats (not instant)
    • 1/2 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon kosher salt
  • FOR SERVING
    • Vanilla ice cream
    • Salted caramel sauce

INSTRUCTIONS

  • PREPARE APPLES
    1. Heat the oven to 375 degrees F. Lightly butter a baking dish large enough to fit 6 apple halves.
    2. Halve the apples from stem to end and use a spoon to scoop out the core, seeds, and stem. Arrange the apple halves in the baking dish with the flesh facing up. Scatter 1-tablespoon of brown sugar and a 1/4-teaspoon of cinnamon over the apples.
  • MAKE TOPPING
    1. Melt the butter in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon, and salt into the melted butter (doing this directly in the saucepan reduces dishes).
    2. Divide the topping between the apples, lightly pressing it down onto the apples.
  • BAKE APPLES
    1. Cover with aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned.
  • TO FINISH
    1. Serve with a scoop of ice cream, a drizzle of caramel sauce, or plain.

De is learning to drive

De got her learner’s permit two days ago, and has been driving at every opportunity ever since. For anyone who doesn’t believe visualization learning is a real thing, De is providing a strong example of how well it works. So, since she’s the youngest and the last to learn to drive, she’s been watching all 3 of her siblings go thru the process over the last few years – and it turns out she’s been listening and imagining that she is the one driving, and practicing in her head. So when she actually finally starts learning to drive, she is the fastest I have ever seen. She literally goes from first time behind the wheel, in an empty parking lot, learning where the brake and gas pedals are, to competently driving all the way from home to the Y and back on back roads, in less than 48 hours. She still has a lot to learn, of course, but her rate of progress is like nothing i’ve ever seen.

Nut Free Charoset Recipe

In honor of Jenya and her nut allergy….

  • 4 apples
  • 1 teaspoon cinnamon
  • 1 tablespoon honey
  • 2 tablespoons Mogen David sweet red wine
  • 1 matzo, or 1 cup matzo farfel

Pare and core apples.  Chop apples finely, but you want apple bits, not applesauce!  If you are using matzo and not farfel, crumble the matzo into small bits but not powder. Mix together apples, matzo, cinnamon, honey and wine.  

This quantity serves our normal passover table of 8 to 10 people, with enough for the ritual plus some extra because it’s delicious!