Mushroom Leek Pasta

Just made this again, with the last few oyster mushrooms I had in the fridge. With the pandemic I’m not sure when we’ll be able to get oyster mushrooms again. Supplies at the store are very patchy, but at least there’s still plenty of food, just odd in terms of what’s available when. I’ve done it before with button mushrooms instead but the taste is just not quite as good.

INGREDIENTS

  • 1 large white onion
  • 2 cups spinach
  • 2 leeks
  • 4 mushrooms, oyster
  • 1 tbsp olive oil
  • 0.5 lb Whole Wheat Pasta Shells

INSTRUCTIONS

  1. Put olive oil in large saute pan. Dice onion, add to pan. Stir intermittently until onion is lightly carmelized, about 10 min.
  2. While onions are cooking, start water for pasta.
  3. Slice leeks (white/light green part), add to pan. Continue to stir.
  4. Add pasta to water when water reaches a roiling boil. Set timer for 8-9 minutes.
  5. When leeks are also soft, add sliced oyster mushrooms. Stir another 2-3 minutes until soft. Add shredded fresh spinach, stir until wilted.
  6. When pasta is finished, drain pasta, and toss drained pasta in the pan with the spinach/mushroom/leek mixture. Serve.

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.