Lentil and Ham Soup

I came across this soup when I searched for something that I could make with lentils and ham. It is a riff on a German lentil soup.

2 c brown lentil, rinsed
3 stalks celery, diced
2 onion, diced
3 carrots, diced
6 cloves garlic, minced
2 qts water
1 pkg Knorr's concentrated beef stock
3 t beef bouillon granules
3 c butternut squash, cubed
2 c diced ham (or sausage would be good; or both!)
2 bay leaves
2 t celery salt
1 t freshly grated nutmeg
5 shakes of hot sauce or 2 t of German/French mustard
1 T worcestershire sauce (or Chinese black vinegar)
1 T dried parsley
2 T fresh cilantro (optional; I just had some that needed to be used so I threw it in there)
2 t caraway seed
1 t freshly cracked pepper
a few twists of TJ's South African Smoke Seasoning

Combine all ingredients in slow cooker and cook on low for 8 hours.

Crustless Ham and Spinach Quiche

Crustless Ham and Spinach Quiche

2 c diced ham
2 c shredded sharp cheddar cheese
1 onion, minced
1 10 oz bag of fresh spinach
2 cloves garlic, minced
7 eggs, beaten
cooking spray
salt and freshly cracked pepper, to taste
a few sprinkles of red pepper flakes or TJs South African Smoke Seasoning, optional

Pre-heat oven to 350 degrees.

Spray saute pan with cooking spray. Saute onion and garlic until translucent. Add spinach and cook until wilted. In the meantime, put mix the beaten eggs, cheese, and salt and pepper in a large bowl. I like to add some red pepper flakes. Mix in the onion mixture.

Spoon into muffin tins (spray with cooking spray first). Bake for 25 minutes or until a knife comes out clean.

Makes 14 regular-sized muffins.