![\"\"](\"http:\/\/dev.eatrightpa.org\/wordpress\/wp-content\/uploads\/2021\/10\/Stew-300x300.jpg\")
<\/strong><\/p>\nHam & Bean Soup<\/u> Ingredients<\/strong> 1 (16-ounce) can light red kidney beans <\/p>\n Cooking Instructions To get started, you first need to know how to make hard boiled eggs. This might sound silly to some, but\u00a0\u00a0this cooking technique is one of the most searched\u00a0on the internet. The good thing is, it’s quite easy to hard-boil eggs to perfection\u00a0once you know how.<\/p>\n How to\u00a0HARD BOIL EGGS<\/u> 2.<\/strong>\u00a0HEAT over HIGH\u00a0heat just to boiling\u00a0and then REMOVE\u00a0from burner<\/u> * * Unlike their name says\u00a0you really don’t want to\u00a0“boil” the eggs. Extended boiling\u00a0leads to rubbery egg white\u00a0texture, cracking of the egg shells and a\u00a0grey naturally iron-based\u00a0ring that\u00a0forms\u00a0around the outside of the\u00a0yellow yolk (safe to eat, but unsightly). All of these undesirable outcomes can be prevented with proper cooking.<\/p>\n If using an egg coloring kit to dye eggs, allow\u00a0colored eggs to dry and then refrigerate immediately. Eggs stored at proper temperature (40 degrees F) can be safely\u00a0eaten for up to one week. Did you know that an egg is a nutrient powerhouse?\u00a0 One large egg contains 6 grams of high-quality protein, choline, 13 essential vitamins and minerals plus the antioxidants lutein and zeaxanthin, all for 70 calories?<\/p>\n To make the Egg & Ham Salad Sandwich recipe, I like to use my kitchen aid mixer and its grinding attachment to grind both the ham and eggs into \u00a0a medium\u00a0bowl. If you don’t have a meat grinder, you can still make this recipe\u00a0by\u00a0finely dicing\u00a0the\u00a0ham with a chef’s knife\u00a0and using the back side of a fork to mash the eggs. Egg & Ham Salad Sandwiches<\/u> Ingredients<\/u> 8 ounces cooked\u00a0ham, finely diced or ground 8 slices seeded rye OR\u00a0marble rye bread, fresh or toasted<\/p>\n Boston bibb, baby spinach, watercress\u00a0or other leafy\u00a0greens (to taste)<\/p>\n Preparation Instructions\u00a0\u00a0\u00a0 <\/strong><\/p>\n In a medium bowl, combine the first 5 ingredients. MIX\u00a0with a large\u00a0spoon until it reaches\u00a0a spreadable consistency. Using a spatula or butter knife, layer the mixture\u00a0evenly over 4 slices of bread. TOP\u00a0each with leafy\u00a0greens and a\u00a0slice of bread. SLICE\u00a0and SERVE.<\/p>\n <\/p>\n Connect with her on facebook: NutritionConnectionsLLC<\/strong>,<\/a> instagram: @karenbuch1<\/strong><\/a>,\u00a0 twitter: @karenbuch<\/strong><\/a> , subscribe to her blog: Food News & Reviews<\/strong><\/a> or visit her on the web at karenbuch.com.<\/strong><\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Karen Buch, RDN, LDN Many families celebrate\u00a0Easter with favorite family foods. Two of the\u00a0staple\u00a0foods that my family includes as part of our Easter celebrations\u00a0year-after-year\u00a0are\u00a0colorful\u00a0Easter eggs and\u00a0baked ham. But, of course we always have some left over. Here are\u00a0two\u00a0ways that I love to\u00a0use ham and eggs after the holiday celebration. First is a classic ham and […]<\/p>\n","protected":false},"author":18,"featured_media":4669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,6,1],"tags":[31,109],"class_list":["post-4665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-103","category-april-2","category-uncategorized","tag-easter","tag-easter-recipes"],"_links":{"self":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/4665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/comments?post=4665"}],"version-history":[{"count":1,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/4665\/revisions"}],"predecessor-version":[{"id":10586,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/posts\/4665\/revisions\/10586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media\/4669"}],"wp:attachment":[{"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/media?parent=4665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/categories?post=4665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatrightpa.org\/blog\/wp-json\/wp\/v2\/tags?post=4665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMakes<\/strong>:\u00a0<\/strong>3 quarts
\nPrep time<\/strong>: 10 min
\nCook time:<\/strong> 1 hour, 15 min<\/p>\n
\n2 pounds cooked ham, cubed
\n4 cups water
\n1 (16-oz) can white cannellini beans<\/p>\n
\n2 (16 oz) cans diced tomatoes
\n2 medium yellow onions, chopped
\n2 medium potatoes, peeled and cubed
\n1 medium carrot, finely chopped
\n\u00bd tsp. salt (or to taste)
\n\u00bd tsp. dried thyme (or 1\u00bd tsp. fresh thyme)
\n\u00bd tsp. garlic powder
\n\u00bd tsp. ground black pepper
\n1 bay leaf
\n5 ounces fresh baby spinach leaves or broccolini<\/p>\n
\n<\/strong>Cook ham in a Dutch oven over medium heat for about 5 minutes until browned. Stir frequently. Add onions and carrots and continue cooking until onions become transparent. Add potatoes and seasonings (except bay leaf). Cook for 2 more minutes until spices become fragrant. Add tomatoes, beans (including liquids) and water. Mix to combine. Bring to a boil.\u00a0 Reduce heat, add bay leaf and simmer for 60 minutes or until flavors have fully developed. Remove bay leaf and stir in baby spinach (or chopped broccolini) and cook until just wilted before serving.
\nAnother\u00a0deliciously simple\u00a0way that we\u00a0use\u00a0leftover ham and hard\u00a0boiled eggs is to make\u00a0an egg & ham salad\u00a0sandwiches.<\/p>\n
\n1.<\/strong> PLACE\u00a0up to eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch.<\/p>\n
\n3.<\/strong> COVER pan and LET EGGS STAND in hot water about 12 MINUTES for large eggs (9 MINUTES for medium eggs; 15 MINUTES for extra-large eggs)
\n4.<\/strong> DRAIN immediately and serve warm. Or, COOL\u00a0completely in a\u00a0bowl of ice water, then REFRIGERATE<\/p>\n
\n![\"\"](\"http:\/\/dev.eatrightpa.org\/wordpress\/wp-content\/uploads\/2021\/10\/Egg-salad-300x210.jpg\")
<\/p>\n
\nServes: 4<\/p>\n
\n4 hard boiled eggs, mashed or ground<\/p>\n
\n1 Tbsp. sweet pepper\u00a0relish
\n2 Tbsp. mayonnaise1 tsp. stone ground mustard (optional)<\/p>\n![\"\"](\"http:\/\/dev.eatrightpa.org\/wordpress\/wp-content\/uploads\/2021\/10\/Head-Shot-Karen-Buch-e1517939714260-224x300.jpg\")
Karen Buch, RDN, LDN is a Central Pennsylvania-based Registered Dietitian Nutritionist who promotes the healthy enjoyment of food while helping consumers better understand the connection between food, nutrition and health. As owner of Nutrition Connections LLC, Karen provides a variety of food and nutrition communications consulting services to the food industry nationwide.<\/p>\n