It’s the ham that keeps on giving!

Armed with my trusty FoodSaver, I finally dealt with that monstrosity of a ham in the refrigerator today.  Two packages of sliced ham for future meals and the bone and lots of ham for a future soup went into the freezer.  Another packet is sitting in the fridge to become fried ham on Sunday.  And several slices for tonight’s dinner…

Tonight’s dinner.  Yum.

I lightly browned two chicken breasts and placed them in an oven-proof pan.  I then covered them with slices of ham.  Then a layer of San Joaquin cheese, and then sliced tomatoes.  I put them into a 350° oven for about 25 minutes.

Prior to starting that, though, I started the side dish – a multi-grain melange of mixed brown rices, black barley, spelt, French lentils, leeks, mushrooms, tomatoes and arugula.  Oh yum.

Multi-Grain Melange

  • 1/4 cup minced leek
  • 1/4 cup chopped mushrooms
  • 1 clove garlic, minced
  • 1/4 cup assorted brown rice
  • 1/4 cup black barley
  • 1/4 cup spelt
  • 1/4 cup French lentils
  • 1 can diced tomatoes with juice
  • 2 cups chicken broth
  • 2 good handfuls arugula
  • 1 tsp Italian seasoning
  • S&P to taste

Saute leeks, mushrooms, and garlic until wilted and lightly browned.

Add grains, tomatoes, and broth bring to boil.  Add arugula and stir in.  Add spices.

Cover, reduce heat, and simmer 45-55 minutes.

It came out great and would make a great base for a lot of other dishes.  It could also be easily made vegetarian by using vegetable broth or water.

All-in-all, a successful use of just a little more ham.

Life is good.