Betty's Ham Salad & Ham Salad Sandwich Recipe

!±8± Betty's Ham Salad & Ham Salad Sandwich Recipe

In this video, Betty demonstrates how to make ham salad and serve it as a sandwich, as well as a salad. Either way, it makes a light, but filling, tasty lunch! Ingredients: 5 oz. chunk ham (I used Hormel smoked ham, but you can use leftover ham that is cut in small pieces.) 1 hard-boiled egg, finely chopped 1/4 cup sweet pickle relish 1/4 cup mayonnaise 4 or 5 lettuce leaves, washed and dried with a paper towel about 2 thin slices tomato 2 slices 100% whole wheat bread, frozen In a small to medium-sized bowl, combine 5 oz. chunked ham, 1 chopped hard-boiled egg, 1/4 cup sweet pickle relish, and 1/4 cup mayonnaise. Mix well. If you like your ham salad very smooth, then blend it with a mixer at this point. To serve as a salad, place a generous mound of the mixture on a couple of lettuce leaves. Arrange some slices of apple on each side, and place some banana slices in an attractive way--a very healthy light lunch! To make your ham salad into a sandwich, spread your ham mixture onto one slice of frozen whole wheat bread. (Using frozen bread allows you to spread fillings easily, and it thaws very quickly for eating, when at room temperature.) Dress your sandwich by adding a couple of leaves of lettuce and a couple of slices of fresh tomato. Cap your sandwich off with the other slice of whole wheat bread. Cut the sandwich into two halves, cutting diagonally. Place your sandwich on a plate, with a few sweet midget pickles and some vegetable chips. Another light and healthy lunch!

Betty's Ham Salad & Ham Salad Sandwich Recipe

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How to Dehydrate Kale

!±8± How to Dehydrate Kale

Kale is a nutritious vegetable and is considered to be a form of cabbage. It can be green or purple and is a rich source of calcium, beta carotene and vitamins. Like broccoli kale contains sulforaphane which is believed to have anti-cancer properties.

Kale chips are a popular and very nutritional snack and if you happen to have kale sitting in your garden, fridge or freezer and you are not sure what to do with all of it you can always dehydrate your kale. Dehydrating kale or any other collard greens is a relatively easy process and can be done in your very own kitchen using a dehydrator or the oven.
How To Dehydrate Kale Step by Step

Step 1
Get some kale from your garden, fridge or freezer and using a knife, trim the stems. Now separate the leaves from the thick parts of the stems by cutting or tearing the leaves away.

Step 2
Keep the stems which can be used in soups or eaten as is. Wash the leaves in cold water and allow to drain for a bit.

Step 3
If you are using a dehydrator, take the drained leaves and spread them out in a single layer on the trays. To remove any excess moisture wipe the bottom of the trays with a cloth.

Step 4
Set the dehydrator to 105 degrees and dry the leaves until they become crispy. The drying process with a dehydrator will take approximately 6 hours.

Step 5
Once dry, store your dried kale leaves in an airtight container or crumble the leaves and store them in airtight plastic bags to be used later in soups.

If you do not have a dehydrator, don't worry because dehydrated kale chips can just as easily be made in the oven. Here is how: Follow the first 2 steps, but instead of using a dehydrator, preheat your oven to 105 degrees. It is said that food dried at lower temperatures will retain more of its vitamins and enzymes.

Spread your kale leaves out on a baking or cookie plate, place in the oven and leave them there for about 4 - 6 hours until they are crispy.

You can make great tasting kale chips when you dehydrate them with lemon juice or even honey by simply massaging the honey or lemon juice into the kale leaves and sprinkling a little bit of salt over them prior to dehydrating.

The great thing about dehydrating kale and making kale chips is that not only do they taste great but it is also a certain way to up your kids' vegetable intake without them even noticing!

How to Dehydrate Kale

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Relief For Nursing Moms on Allergy Restriction Diets - Ditch Bland Fare For Tasty Food and Recipes

!±8± Relief For Nursing Moms on Allergy Restriction Diets - Ditch Bland Fare For Tasty Food and Recipes

It's not easy being a mom, especially one with a newborn who has an allergy to--or is suspected of having an allergy to--something in your diet that ends up in your breastmilk. Signs that your baby may exhibit include fussiness, crankiness, vomiting, diarrhea, blood in the baby's stool, and/or a skin rash. Rather than give up the valuable act of breastfeeding, many mothers submit to a diet that can be bland, boring, and limited, in hopes of identifying the offending food that has been "tainting" their breastmilk for their sensitive babies.

The most common culprit is cow's milk proteins. Other offenders might be eggs, soy, wheat, peanuts, and tree nuts. How do you pinpoint the allergen? Doctors usually recommend removing them all from the mother's diet, then introducing them gradually, one by one, while observing the baby's reaction. Sounds simple enough--until you try to go grocery shopping, make a meal, or go out to eat. Suddenly, you realize practically EVERYTHING has soy, dairy, and wheat. What are you supposed to live on? Plain meat, plain vegetables, plain fruit? Did I mention plain? No more pizza, lasagna, ice cream, cake, cookies . . .

To make matters worse, it seems no one else is going through the same thing. At least when you're on a diet to lose weight, you can cheat! In this case, however, if you cheat, you feel guilt that you're harming your baby. And since no one else is experiencing this, you feel no one truly understands just how difficult it is. Before you know it, you're spending time dreaming of ice-cream sundaes and fantasizing about dining at every restaurant in a ten mile radius, imagining you can actually order something besides a plain salad with no dressing.

Take a deep breath. Relief is near. Also, you deserve encouragement for the noble thing you are doing for your baby's sake, so that he or she can continue to enjoy the valuable benefits of your breastmilk. This restriction diet won't last forever, yet that is little consolation when it feels like forever.

Instead of focusing on food that are forbidden, the key is to find relief with delicious foods and recipes you can enjoy guilt-free to your heart's content. You may need to buy a few new ingredients, but you can once again indulge in some very tasty foods and still follow your restriction diet. The below food suggestions and recipes are allergen-free. To clarify, they are dairy-free, egg-free, nut-free, soy-free, and wheat-free. Enjoy!

First, visit your local natural foods store, or find one online-it will become your new favorite store. These days, your local supermarket may even be well-stocked with these food items:

Cereals*
Salsa*
Guacamole*
Tortilla chips*
Barbecue Sauce*
Oat flour
Rice flour
Barley flour
Rice milk*
Coconut milk
Wheat-free pasta, such as rice pasta or corn pasta
Wheat-free Vanilla
Egg replacer (a powdery substance such as Ener-G Egg Replacer, and not to be confused with Egg Beaters)
Coconut oil
Vegan chocolate chips
Rice Dream* (it's like ice cream!)
Coconut milk "ice cream"
Coconut milk "yogurt"
Rice "cheese"

* Please note: You still must check the ingredient labels, as some varieties of these items do have soy, etc. With a little persistence, you should be able to find ones that don't.

With a little practice, you'll find it's not too difficult to adapt some of your regular recipes to accommodate your restrictions. For instance, use rice milk or coconut milk in place of cow's milk. Use a blend of rice and oat flour for wheat or white flour. Canola oil or coconut oil works well in some recipes in place of butter or margarine (which does contain dairy and soy). The egg replacer speaks for itself.

The following great recipes need no adaption, though. They are already dairy-free, egg-free, nut-free, soy-free, and wheat-free, as well as tasty and easy to make:

Creamy Cauliflower Soup

Miss creamy soups and other creamy dairy dishes? Try this!

1/4 cup water
1 onion, chopped
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
4 1/2 cups vegetable broth
1 medium head of cauliflower, coarsely chopped
1/3 cup rice milk or coconut milk
1/4 teaspoon EACH salt and pepper
1 teaspoon dried parsley

Cook onion and garlic in the water in soup pot, stiffing occasionally, till tender. Stir in the nutmeg, broth and cauliflower. Bring to boil, reduce heat and simmer till tender, about 15-20 minutes. Ladle into a blender and blend till smooth. Return to pot and stir in the rice milk, salt, pepper, and parsley. Simmer briefly before serving.

Note: Try this recipe with broccoli instead of the cauliflower if you like cream of broccoli soup.

Mustard Garlic Dressing

2 tablespoons prepared mustard
2 tablespoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon garlic powder
1 teaspoon minced onion
1/3 cup olive oil

Whisk all ingredients together.

Oatmeal Bread

This makes a dense but delicious loaf.

11/2 cups oat flour
1/2 cup rice flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar or honey
3/4 teaspoons dry egg replacer mixed with 1 tablespoon warm water
1 cup rice milk
1/2 teaspoon vinegar

Whisk dry ingredients together in a bowl. Whisk the wet ingredients together in another bowl. Pour the wet into the dry. Stir together till just mixed. Shape into an oval loaf on a nonstick baking sheet. Sprinkle with oats, if desired.

Bake at 375 degrees for35-45 minutes.

Yield: 1 loaf

Banana "Ice Cream"

This has an unbelievably creamy texture, and can be flavored with vanilla, cocoa, or other fruits.

2 to 3 frozen ripe bananas
1/2 to 3/4 rice milk or coconut milk
1/2 teaspoon vanilla, optional
1/3 cup frozen strawberries, blueberries, or raspberries, optional

Place ingredients in a blender in the order listed. Secure lid. Turn blender on a medium speed. If ingredients stop moving, stop blender and use a rubber spatula or plastic tamper to mix them a bit, and add a little more rice milk, then replace lid and blend on medium-high till the mixture is creamy like soft-serve ice cream.

Yield: 2 servings

Chocolate Chip Cookies

Yes, you can enjoy this classic favorite once more.

1/2 cup canola oil
1 teaspoon vanilla
1/3 cup rice milk or coconut milk
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup rice flour
1 cup oat flour
2 teaspoons baking powder
1/3 teaspoon salt
1/2 cup vegan chocolate chips

Mix the wet ingredients together in a medium bowl. Mix the dry ingredients in another bowl. Blend together. Add a little more rice milk if the dough seems too dry.

Drop dough by tablespoons onto nonstick baking sheets. Bake at 350 degrees for about 10-12 minutes. Cool one minute on pan before removing with a spatula to wire racks to cool.

Yield: 2 dozen

Chocolate Cake with Chocolate or Vanilla "Buttercream" Frosting

One word to describe this cake: Bliss!

Chocolate Cake:

3/4 cup rice flour
3/4 cup oat flour
1 cup granulated sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vinegar
1/2 teaspoon vanilla
1 cup cold water

Prepare a 9 or 8-inch cake pan by lining the bottom ONLY with a wax paper or parchment.

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Blend mixtures together, stirring well for about 1 minute. Pour the batter into the prepared cake pan.

Bake at 350 degrees until a wooden pick inserted in center comes out clean, about 35 minutes. Run a knife around the edges of the cake. Hold a cooling rack against the top of the cake in the pan and invert. Carefully peel off the wax paper. Let cake cool.

Yield: 1 cake layer

Note: You can also use this batter to make chocolate cupcakes.

"Buttercream" Frosting:

1/2 cup coconut oil (it comes solid, like a hard shortening), softened
1/2 teaspoon vanilla (or flavoring of your choice)
2 cups confectioners sugar
1/8 cup rice milk or coconut milk

Cream the oil with an electric hand mixer. Add vanilla. Gradually add sugar, beating well. Beat in the rice milk until light and fluffy.

Yield: 1 1/2 cups frosting

For Chocolate "Buttercream" Frosting, mix in 1/8 cup cocoa with the sugar.

Blueberry Muffins

1 cup oat flour
1 cup rice flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 teaspoon cinnamon
1 cup rice milk or coconut milk
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon lemon juice
1 tablespoon vinegar
1 1/2 cups rinsed fresh or frozen blueberries (pat dry)

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Blend together. Fold in the blueberries. Spoon batter into 12 lined muffin cups of standard size. Sprinkle tops with cinnamon-sugar, if desired

Bake at 375 degrees for about 20-22 minutes, or till muffins test done.

Yield: 12 muffins

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Dry Spicy Okra Recipe (Sukhi Bhindi) by Karishma P., Indian Vegetarian

!±8± Dry Spicy Okra Recipe (Sukhi Bhindi) by Karishma P., Indian Vegetarian

You will need: - 2 lb Okra - 2 medium onions - 1 tbsp Olive Oil - 1.5 tsp Cumin - 1 tsp Turmeric - 1.5 tsp red chilli powder - 1 tbsp Garam Masala - 1/2 lemon

Dry Spicy Okra Recipe (Sukhi Bhindi) by Karishma P., Indian Vegetarian

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Cooking Methods For Weber Grills

!±8± Cooking Methods For Weber Grills

Weber grill cooking can be done in two methods namely indirect and direct. It have excellent features that let you grill foods in many ways by controlling the heat. Users of Weber grills can either use the gas barbecue or the grills for the charcoal. These are the features that will allow you to manipulate the temperature however you should remember to put the cover on always when you grill.

1. Direct grilling is one of the Weber grill cooking methods. This is also the same way as when you would be broiling foods. You heat the food over direct heat and to achieve an even grill you must turn the food halfway from time to time constantly. You can utilize the direct method for foods that can be done in just a matter of twenty to thirty minutes. Some of the foods you can cook with this method are kabobs, vegetables, steaks, sausages and pork chops.

This is also the best method so you can sear pork or chicken. Searing can make the meat look like it has just been caramelized. It also makes it crispy. Steak is one of the best meats you can sear. You may begin Weber grill cooking in a direct process by spreading the charcoals on the grate. Then put the food on the grill's grate then put the cover it and commence grilling. You should also lift the cover when you turn it halfway. You may also utilize the gas grill and you start this process by pre-heating it. Put the food on the grate and begin the grilling process by first covering it.

2. Weber grill cooking can also be done with indirect method. This process is very similar to roasting but the end result of the food's taste becomes more flavorful. The texture is also even. The heat will evaporate and reach the lid which cooks the meat or vegetable in a slow way resulting in a nice color. Basting the food is not necessary anymore for this method.

This process is best for food that gets grilled for not less than twenty minutes. This is also ideal for foods that would get dried up from the direct cooking system. This is ideal for the ribs, turkey and larger pieces of meats. You can begin this Weber grill process by using the charcoal. Put the coals on one side of the grate. Put the drip pan on the center portion. The next step is putting the grate above the drip pan then putting the food on it. Follow the cooking time as instructed in the recipe.

Cooking Methods For Weber Grills

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