Lentil Stew with Ham

We cooked up a ham on Sunday, and had plenty of leftovers.  I didn't have any split peas on hand, so I found a lentil stew recipe.  The original recipe was for a crockpot, but I didn't have that much time.  It was delicious!

Lentil Stew

• 1 cup dried lentils
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups diced cooked ham
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 teaspoon black pepper
• 32 ounces chicken broth
• 1 cup water
• 8 teaspoons tomato sauce

In a 4 quart or larger pot combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Boil for 15-20 minutes.  Then simmer for 1 to 1 1/2 hours. Discard the bay leaf before serving.

Spinach, Mushroom and Bacon Cheese Fondue

When Aaron and I found the fondue pot in a box of things I inherited from my parents, we immediately began searching for recipes.  This one was awesome.  We substituted chicken broth for the wine. We dipped broccoli, cauliflower, and bagel pieces - the store was completely out of baguettes!!!  One thing - it doesn't reheat very well, but it still tastes good the day after.

Spinach, Mushroom and Bacon Cheese Fondue

32 ounces chicken or vegetable broth 
16 oz. mild cheddar cheese, shredded 
8 oz. gouda cheese, shredded 
2 tablespoons flour or cornstarch (we used flour, but corn starch would be gluten free )
1 tablespoon butter 
3 oz. frozen chopped spinach, thawed 
3 slices bacon, minced 
1 clove garlic, minced 
4 oz. fresh mushrooms of your choice, chopped
 3/4 cup white wine (or beer) 
Dipping foods: 
Broccoli florets 
Cauliflower florets 
Asparagus spears, ends trimmed and cut into 3" lengths 
Green beans, trimmed 
Granny smith apples, cut into chunks 
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.
2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.
3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.
4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.
5. Serve fondue with the vegetables, apples and bread.