Spinach and Mushroom Stuffed Shells

Baked cheesy pasta is always welcome in cold winter months. We don't eat pasta that much, so I don't worry about the refined flour in it.

Spinach and Mushroom Stuffed Shells
from What Megan's Making

Kosher salt
8 ounces (about 20) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil or 1 tsp. dried basil

For the sauce (or use any tomato sauce you have on hand)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt

For the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7-10 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.

Finely chop the spinach-mushroom mixture and combine in a bowl with the ricotta cheese, mozzarella, Parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees F.

For the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth.

Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Sprinkle with some extra mozzarella and Parmesan and bake 5 more minutes, or until cheese is melted.

Brown Butter Parmesan Chicken Linguine

Again, in clean-out mode, I found some linguine. Found this recipe online, of course, and it was fabulous! Buttery pasta with caramelized onions, mushrooms, and Parmesan, how can that not be good?

Brown Butter Parmesan Chicken Linguine
adapted from How Sweet Eats

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
1 1/2 tablespoons canola oil
4 tablespoons unsalted butter
1 medium sweet onion, sliced
1/2 cup sliced mushrooms
2 garlic cloves, minced or pressed
1/2 cup chicken broth
1/2 pound linguine
1/3 cup freshly grated Parmesan cheese + more for topping
fresh chopped parsley for topping

Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Heat a large skillet oven medium-high heat and add canola oil. Add chicken to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to medium-low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized, about 15 minutes.

While onions are caramelizing, heat a small saucepan over medium-low heat and add 3 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. Whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time also prepare the water for your pasta and cook according to the directions.

After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add chicken broth. Let the broth bubble and cook for 2-3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.

Hot and Sour Soup

I love this classic Chinese soup. It is very flavorful and healthy. The pork can be omitted for a vegetarian version.

Hot and Sour Soup
adapted from Suzie the Foodie

4 1/2 cups chicken stock
2 green onions, sliced into inch-long pieces
1/2-inch piece of ginger, sliced into thin discs
2 garlic cloves, peeled and smashed
4. oz. fresh shiitake mushrooms, stems only (reserve caps for later)

2 tablespoons canola oil
pork tenderloin, sliced thin (optional)
4 oz. fresh shiitake mushrooms, caps only, sliced
1-inch piece fresh ginger, peeled and grated
1/2 cup canned, sliced bamboo shoots
1-2 tsp. red chile paste, such as sambal oelek or Sriracha hot sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper
pinch sugar
1/2 block of extra firm tofu, drained and sliced in 1/4-inch cubes
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Make the broth: To 4 1/2 cups chicken stock in a large pot, add green onions, ginger discs, smashed garlic, and shiitake mushroom stems. Bring to a boil and then reduce heat to simmer for about an hour. Pour broth through a mesh sieve to remove the vegetables. Set aside.

To a Dutch oven add 1 tablespoon canola oil. Heat on medium high and add pork. Stir fry for a few minutes until pork is cooked through. Remove pork from pot and set aside. Wipe pot clean. Add another tablespoon of canola oil to the Dutch oven, and over medium heat add shiitake caps. Cook until they are soft and glossy. Add the grated ginger and bamboo shoots and stir-fry for one minute. Then add the broth.

In a separate bowl combine chile paste, soy sauce, rice vinegar, salt, white pepper and a pinch of sugar. Add to the Dutch oven and stir. Bring soup to a boil and then let it simmer for 7 minutes. Add the cubes of tofu and cook a few more minutes. Add the cornstarch-water mixture to the soup and stir until thickened. Add pork to soup, and allow to re-heat.

Stir the soup while slowly drizzling in the lightly beaten egg to the hot broth to create wisps of egg. Taste and adjust seasonings by adding more salt, white pepper, or chile paste. Serve garnished with green onions and cilantro.