Salads

Inspirational Ideas For Leftover Christmas Ham

Luckily, ham is one of the most versatile foods you can have in your fridge. Apart from being able to tuck a slice between a piece of bread or two, there are so many other ways to serve it. You can also substitute it for anything which usually uses bacon, so that opens the possibilities enormously. If you want some inspiring ways to use up the ham lingering in your fridge, you’ve come to the right place.

Peas and ham

Did I just hear someone say yuk? Well, it certainly didn’t come from our household. Peas and ham are a winning combination, it’s packed with fiber, eats like a snack or a meal, it’s super easy, you can freeze it, plus it tastes awesome!

First, chop up the ham to resemble shredded bacon. Cook it on high to medium in a large saucepan or pot with garlic. Add as much or as little garlic as you like. I love it and it’s a great way to load the family up with a good hit, so I throw in a few large freshly chopped cloves but it doesn’t matter if it’s dry. Add a dash of water so it doesn’t stick to the bottom and stir it until you can smell the garlic cooking.

Then open a packet of frozen peas and add them, along with a sprinkle of sugar, salt and pepper to taste and water to cook the peas in. About a 3/4 of a cup for a 500gm packet will suffice. It’s easier to add more water later than try to remove it. Stir it all in, pop the lid on and turn the heat down low. Let it cook for about 45 minutes, stirring occasionally. You can tell when it’s ready when the peas looked cooked, but not mushy.

If you have a bit of water lingering around, cook it for a bit without the lid. The more often you cook it, the easier it gets and you can tweak it anyway you like. Serve it straight away or have it cold. It tastes great either way. It freezes really well and is perfect as a side dish or quick main meal on busy days. It’s even a great lunch box alternative.

Creamy ham sauce

There’s a great little product that has hit the shelves for people suffering lactose intolerance. Don’t let that deter you though. It tastes great, stores in the cupboard, is really low in fat, is perfect for cooking, plus it’s under $2!

Now, trying to source it is like pinching eggs out of a chicken coop, because our local supermarkets can’t seem to stock enough. As soon as it hits the shelf, a day or so later, it’s vanished! It’s usually found in the long life milk section, so if and when you can get a hold of it, grab 2 or 3 to keep in the cupboard for super quick, tasty meals for the whole family.

To make the pasta sauce, chop and cook up the ham and garlic like the previous recipe. Instead of adding peas, add the cream with salt and pepper to taste. Cook it long enough to heat the cream and ham. It’s super yummy over any sort of pasta, baked potatoes and especially over plain steamed veggies. Once again, it freezes really well.

Now, for a little more inspiration, I’ve compiled the following list, with a few extra ideas for you to use your leftover ham.

  • Ham morney (substituting tuna)
  • Add a handful of chopped ham into a garden salad
  • Shredded ham and coleslaw on baked potatoes
  • Ham, cheese and pineapple topped pancakes
  • Door-stoppers: thick toasted bread with ham, melted cheese and creamed corn
  • Ham steaks with egg and baked beans

Ham also goes well with potato, green veggie, beans, cauliflower, asparagus, and apples combinations. Don’t forget you can also use apple or cranberry sauce to switch the flavor yet again.

Image via porkbeinspired.com

December 26, 2014

3 Winter-Inspired Salads

Like us, if you’re running out of yummy ideas for lunch or even dinner it could be time to expand your horizons and add something new into the mix. Salads are usually no-fuss foods, which are easy to prepare and are also fun to experiment with. Here are the three favourite recipes to keep you full between meals, but also taste amazing as well.

Fig salad

I spotted this delicious looking salad on Pinterest and couldn’t resist trying it out for myself. Feel free to substitute anything you which might not agree with your taste palette and remember to keep it simple. This is a salad which is great for dinner and low on calories.

Ingredients

1/2 cup walnuts

2 tablespoons sugar

1 tablespoon water

1/2 teaspoon sea salt

6 lettuce leaves

6-12 figs

80g prosciutto slices

120g hard blue cheese

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Method

  1. Add sugar and water into a small frying pan over medium heat. Make sure that the sugar is just starting to turn into a caramel colour before adding any other ingredients.
  2. Then add walnuts, sea salt and slightly mix together with a wooden spoon. Keep cooking until the walnuts are slightly brown, or until the sugar has coated them. Then remove from the heat and put them onto a plate to cool.
  3. Tear the lettuce leaves, add the figs (feel free to cut them in half, or in quarters as you prefer). Slice the prosciutto, crumble the blue cheese over the top and lastly sprinkle the walnuts over the salad.
  4. Drizzle some olive oil or balsamic vinegar to taste.

Brown rice salad with hummus

This tasty salad is packed with vitamins and nutrients which will keep you fuller for longer, and promotes some good old fatty acid which can be found in the avocado. A yummy option if you’re out of ideas and want something new and fresh for lunch.

Ingredients

1 cup uncooked brown rice

1 sweet potato

300g pumpkin

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon cumin seeds

1 avocado

Dressing

2 teaspoons extra virgin olive oil

2-3 teaspoon tamari

2 teaspoons lemon juice

Method

  1. While you’re cooking the rice, preheat the oven to 180°C and line a tray with baking paper. Then add the chopped up sweet potato and pumpkin onto the tray, before drizzling them with a bit of olive oil, honey, salt and pepper, and cumin seeds. Bake for about 30 minutes or until the pumpkin has cooked through. Leave the vegetables out to cool.
  2. When the rice is ready, pour it into a mixing bowl and stir through the tamari, olive oil and lemon juice. Then add the pumpkin, sweet potato, and chopped up avocado. Mix until they have combined.
  3. Then simply serve in a bowl and include a few teaspoons of hummus on the side, and sprinkle with lemon juice for extra flavour.

Simple Greek salad

A Greek salad is an easy meal to prepare if time isn’t on your side, and if you’re after something full of flavour without making an additional trip to the supermarket.

Ingredients

2 tomatoes

2 tablespoons olive oil

1 red onion

2 lebanese cucumbers

2 cups kalamata olives

1 cup mint leaves

500g feta cheese

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

Method

  1. Chop up the tomatoes, red onion, cucumbers and cheese then add them into a bowl.
  2. Then pour in the kalamata olives, and stir with a spoon until the mixture has combined. Sprinkle the olive oil over the salad, then do the same with the red vinegar.
  3. Finally add the mint leaves, since they will bring a fresh and modern fusion to a traditional Greek salad.

Recipes 1 and 2 and images via www.fromthekitchen.co.nz  

By Felicia Sapountzis

June 2, 2014

Easy Weight Loss Secrets Revealed


Hey girls, want to lose some weight before summer hits? Well it might be time to take it seriously as winter draws to a close. All you have to do is head into a low-carb, lean protein diet with no bread, pasta or starchy carbs. Personal trainers call it the A, B, C – with alcohol being the A, bread the B and starchy carbs the C. In practice, the thing to avoid when you go out with your friends is the bread basket. It’s a basket of wasted calories with a tub of unnecessary fat – well, if you count the butter. Appetizers should consist of salads or vegetables with a light dressing or if you have to fit into those size 8 jeans by Saturday, go with just lemon and some black pepper. Unfortunately for any cocktail loving girls these are out of bounds. Full of too much sugar. Dinner is easy. Just have some grilled chicken or fish or even a lean piece of meat. As for dessert, forget about it – a simple piece of fruit will have to do.

February 3, 2001