Black Friday Ham Salad Sandwiches

It is never too early to start thinking of ideas to use up all that holiday leftovers! So, even before the summer vacation we are taking a look at a tasty recipe for leftover ham. It is not so silly as it may appear as ham is also a very tasty part of summer meals and summer picnics.

Ingredients:

• 1 1/2 cup leftover ham, chopped
• 1/2 cup mayonnaise
• 2 Tbsp pickle relish
• 1 Tbsp Dijon mustard
• 1 tsp grated onion
• salt and pepper to taste
• kaiser rolls or other sturdy bread

Method:

1. In a food processor, such as a Cuisinart DLC-5BK 7-Cup Capacity FoodProcessor, put the ham and pulse until finely minced.
2. Put in a bowl and add the remaining ingredients; taste and season as desired.
3. Spread mixture on bread, bun, or crackers for a quick lunch or dinner on a busy shopping day after the holidays.

Coconut Walnut Drops

What can be better than rounding off a festive meal with a chocolaty treat. This one is tasty and easy, a very important factor for those of us that are busy, but still want to serve something tasty. For some more chocolately treats have a look at Chocolate Cookies Recipes

What You Need For Your Coconut Walnut Drops:

• 30g 70% chocolate
• 1 can sweetened condensed milk
• 2 C coconut, flaked
• 1/2 C walnuts, chopped

How to Make It Your Coconut Walnut Drops:

1. Line a baking sheet with aluminium foil.
2. Set the oven temperature to 180C degrees and allow to heat while making the candy.
3. Place the chocolate in a small heavy saucepan over low heat.
4. Stirring constantly, cook the chocolate until completely melted and smooth, about 3 minutes.
5. Remove the pan from the heat.
6. Pour the milk into the chocolate and stir to combine.
7. Stir in the coconut and the walnuts until completely combined.
8. Drop the mixture onto the prepared baking sheet about 1 in. apart.
9. Place the candy into the oven.
10. Turn the oven heat off.
11. Let the candy set in the oven for 15 minutes or until it begins to look glazed.
12. Remove the pan from the oven and transfer the candy onto wax paper while still warm.

Serving Size:  4 dozen

These treats are very simple to make.  This candy is an excellent candy for the kids to help make and eat.

Healthy Vegetable Quinoa Recipe

Quinoa is a very healthy and versatile food. You can serve it for everyday meals as well as for that special occation To give you an idea, here is a tasty vegetable quinoa recipe for you to try:

Ingredients:

• 1/2 tsp salt
• 1/4 tsp red pepper
• 1/4 tsp black pepper
• 1 cup quinoa
• 2 cloves minced garlic
• 1/2 tsp thyme, dried and crushed
• 1/4 tsp marjoram, dried and crushed
• 2 medium sliced sweet potatoes
• 1 peeled eggplant, cut in 1/2-inch cubes
• 1 medium-size tomato, wedged
• 1 sliced green bell pepper
• 1 sweet onion (small), wedged
• 2 cups low-sodium chicken broth or water
• Non-stick cooking spray

 Method:

1. Preheat oven to 450°F.
2. Line large jelly-roll pan with foil and coat with cooking spray.
3. Arrange eggplant, tomato, bell pepper, potatoes, and onion on the pan and coat vegetables lightly with more cooking spray.
4. Sprinkle black pepper, ground red pepper, and salt over vegetables and toss to coat.
5. Bake for 20 to 30 minutes or until vegetables are just tender and browned.
6. In the meantime, place quinoa in a strainer and rinse well.
7. Coat a medium saucepan with cooking spray, then cook garlic, marjoram, and thyme for 1 to 2 minutes, stirring as you go.
8. Add quinoa and cook for an additional 2 to 3 minutes, stirring occasionally.
9. Add water or broth and bring to a boil over high heat, then reduce to low heat.
10. Cover and simmer until water is absorbed, about 15 to 20 minutes.
11. Quinoa will become somewhat translucent when done.
12. Gently mix quinoa and vegetables in a large bowl and serve immediately.
13. Serves 6.

 Tasty and easy. Why not try it on your family and friends the next time you entertain.
 

Cranberry Apple Sweet Potato Crisp

Ingredients:

• 4 cups leftover sweet potato casserole
• 1 pkg (8 oz) cream cheese, room temperature
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1 cup chopped tart apples
• 2 cups leftover cranberry orange relish
• 1/2 cup chopped walnuts
• 3 Tbsp butter
• 3 Tbsp flour
• 2 Tbsp brown sugar
• 3 cups oat or corn flake cereal

Method:

1. Preheat oven to 350 degrees. Butter a shallow casserole dish.
2. Put the leftover sweet potatoes in a bowl with the cream cheese and mix with an electric mixer (such as one of the KitchenAid Artisan 5-Quart Stand Mixers) until smooth. Add the brown sugar and cinnamon and mix again until smooth.
3. Note: If your sweet potato casserole is very sweet, you can omit the added brown sugar and cinnamon. If your sweet potatoes are unsweetened, then be sure to add these ingredients.
4. Layer the sweet potato mixture into the casserole dish, distributing evenly.
5. Sprinkle the apple pieces evenly over the top.
6. Spoon the cranberry orange relish evenly on the top.
7. Sprinkle the walnuts over the top.
8. Put the butter, flour, and brown sugar in a bowl and cut with pastry cutter or with forks until mixture is crumbly. Add the cereal flakes and toss until combined.
9. Sprinkle this mixture evenly over the casserole.
10. Bake, uncovered, in preheated oven for 30 to 40 minutes or until the casserole is hot and bubbly and the crunchy topping is lightly browned.

Thick and Rich Black Bean Soup

With winter approaching what can be tastier than a thick homemade soup. For me, bean soup is always a winner and this one is no exception.

Ingredients:

• 2 Tbsp cooking oil
• 1 medium sweet onion, diced
• 2 celery ribs, diced (including the leaves)
• 1 regular carrot (not baby), peeled and diced small
• 1 garlic clove, grated or minced
• 2 cans (14 oz size) chicken or vegetable broth
• 1 cup diced cooked ham (or 1/2 cup bacon, or omit meat)
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)
• Optional: shredded Cheddar cheese and sour cream for garnish

Method:

1. Put a Dutch oven, such as a All CladDutch Oven over medium heat on stovetop.
2. Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.
3. Add garlic and cook 1 more minute.
4. Add broth and bring soup just up to a slow boil.
5. Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.
6. Add black beans, stir to combine, and simmer on very low heat for 10 minutes.
7. To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in your KitchenAid 12 CupFood Processor KFP750 or your KitchenAid KHB300 Hand Blender. Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.
8. Top with a sprinkling of cheese and a dollop of sour cream if desired.

Well enjoy! I am sure all your guests will love this soup and as it is very filling you can serve a very light main course without leaving your guests starving.

Blueberries, Raspberries and Acai Berry Slushie

If you have a blender, such as a Cuisinart Smoothie Maker or one of the KitchenAid 5 Speed BlendersWith Polycarbonate Jars you will be able to make this “slushie” with ease. Ideal for the hot summer weather!

Ingredients:

• 1 cup blueberries
• 1/2 cup raspberries
• 1/2 cup low fat yogurt
• 1/2 cup skim milk
• 1/4 cup acai berry juice
• 1 tsp wheatgerm or flaxseed
• 1 cup ice cubes

Method:

1. Put all slushie ingredients in blender, then with blender on high speed, start adding ice cubes until desired consistency.
2. Serve immediately in tall, chilled glasses.

This is a nutritious and delicious breakfast, lunch, or pick-me-up drink.

Make the most of the lovely summer fruit and enjoy this “slushie” and all the other tasty smoothies you can make that is so tasty on a hot day.

Apricot Cranberry and Wheat Berry Salad

What You Need:

• 3 C water
• 1/4 t salt, divided
• 1 C wheat berries, rinsed and drained
• 1 (15 oz.) can chickpeas, rinsed and drained
• 1 C fresh snow peas, slivered
• 1/4 C green onions, chopped
• 1/2 C dried apricots, sliced
• 1/2 C dried cranberries
• 3 T walnut oil
• 1 T lemon juice
• 1/8 t pepper

How to Make It:

1. Pour the water into a large bowl.
2. Sprinkle 1/8 t of the salt into the water.
3. Add the wheat berries to the salted water.
4. Cover the bowl and refrigerate overnight.
5. Pour the water and wheat berries into a large saucepan.
6. Position the pan over medium heat and bring the water to a brisk boil.
7. Place the heat on low, cover the pan and simmer for 50 minutes or until the berries are tender.
8. Drain the berries well and allow them to cool for 1 hour.
9. Place the cooled wheat berries into a bowl.
10. Fold in the chickpeas, snow peas and green onions.
11. Add the apricots and cranberries and gently mix to incorporate all the ingredients together well.
12. Place the walnut oil into a small bowl.
13. Whisk in the lemon juice until well combined.(You can use a KitchenAid KHB300Hand Blender)
14. Add the remaining salt and pepper to the bowl and continue whisking until completely combined.
15. Pour the dressing over the salad to completely cover.

Serves: 8

Serve this salad immediately or cover and refrigerate it for up to 24 hours. Wheat berries are the kernel. They do not contain the hull though. These berries are used often in salad to give it a little extra crunch. Soaking the berries in water helps to soften them. They can be purchased as a hard or soft grain and can be found in most supermarkets.