White Beans with Escarole and Tomatoes

Ingredients:

• 2 tablespoons olive oil
• 3 small cloves (or 1 large) garlic, minced
• 1 bunch escarole
• 1 (15-ounce) can white beans
• 2 cups chopped tomatoes

Directions:

• Heat the olive oil in a saute pan over high heat; once hot, add the garlic and escarole and stir.
  
• Once the escarole has wilted, add the beans and tomatoes.
  
• Continue stirring while reducing the heat to medium-low, and simmer for approximately 8 minutes, or until the tomatoes have formed a sauce.
  
• Serve over rice or pasta.

Crab Croquettes

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon salt, plus more for seasoning croquettes
• 1 pound claw crabmeat
• 1 teaspoon onion juice
• Cracker crumbs
• 1 egg, beaten
• Vegetable oil, as needed

Directions:

• In a medium saucepan, melt the butter and whisk in the flour.
  
• Continue stirring until well mixed and heated through.
  
• Add the milk slowly, stirring with a whisk all the while, until the sauce is hot and thickened.
  
• Stir in 1/2 teaspoon salt.
• In a bowl, combine the crabmeat with the onion juice and salt and pepper to taste.
  
• When well mixed, add to the white sauce.
  
• With your hands, mold the mixture into croquettes; roll in cracker crumbs.
• Dip in beaten egg and roll in the crumbs again.
  
• Fry in 1/4 inch of oil in a large skillet over medium-high heat, turning occasionally, until the croquettes are golden brown.

Chicken Thighs with Basil

Chicken Thighs with Basil, Cilantro and Macadamia Nuts

Ingredients:

• 1-inch piece fresh ginger, peeled and cut into thin slices
• 5 large cloves garlic, peeled
• 1 to 4 jalapeno peppers to taste, stems removed
• 1/3 cup macadamia nuts, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon or lime juice
• 1/2 cup nonfat plain yogurt
• 3/4 cup fresh basil, firmly packed, plus some for garnish
• 1/2 cup fresh cilantro, firmly packed, soft stems included, plus some for garnish
• 1 tablespoon ground coriander
• 1 1/3 teaspoon garam masala
• 1/3 teaspoon ground cumin
• 1 teaspoon salt or to taste
• 1 1/2 pounds boneless chicken thighs, all fat and skin removed, cut into 1 1/2- to 2-inch pieces

Directions:

• In the work bowl of a food processor fitted with the metal S-blade and with the motor running, process the ginger, garlic and peppers until minced by adding them through the feed tube.
  
• Add the macadamia nuts and process until minced.
• Add the oil, lemon or lime juice, yogurt, basil and cilantro and process until everything is smooth.
• (Stop the machine and scrape down the sides of the work bowl once or twice.)
  
• Add the spices and salt and process again to incorporate.
• Put the chicken thighs in a medium bowl. Add the processed mixture and mix until the pieces are fully coated with it.
• Cover with plastic wrap and marinate the chicken thighs for at least 12 and up to 48 hours in the refrigerator.
• Transfer the chicken and its marinade to a large skillet and cook, stirring occasionally, over moderately high heat until the thighs are golden and tender and the marinade sticks to the pieces, 20 to 25 minutes.
• Transfer to a serving platter or dish, garnish with basil or cilantro and serve.

Beef & Spinach Salad

Ingredients:

Beef

• 1 pound flank steak
• 2 tablespoons teriyaki sauce
• 1 teaspoon vegetable oil
• 20 wooden skewers

Salad dressing

• 3 tablespoons vegetable oil
• 3 tablespoons rice vinegar
• 2 teaspoons honey
• 1 clove garlic, minced
• 1/2 teaspoon grated peeled fresh gingerroot
• 1/8 teaspoon salt

Peanut sauce

• 1/4 cup chunky peanut butter
• 2 tablespoons coconut milk
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1/2 teaspoon grated peeled fresh gingerroot
• 1/2 teaspoon sugar
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt

Salad

• 1 bunch (14 ounces) spinach, washed and stems removed or 1 package (10 ounces) fresh spinach
• 1 red bell pepper, thinly sliced
• 1 European cucumber, thinly sliced
• 3 scallions, thinly sliced

Directions:

• Cut the beef on an angle into 1/4-inch-wide slices.
  
• Toss with the teriyaki sauce and oil; set aside.
• Combine the ingredients for the salad dressing.
  
• Puree the ingredients for the peanut sauce in a blender.
• Preheat the broiler or prepare a grill.
  
• Thread the beef onto the skewers and broil or grill for 5 minutes.
  
• Toss the salad ingredients with the dressing.
  
• Serve the kabobs over the salad with peanut sauce on the side for dipping

Masalah Emosi

Punca

• Tekanan mungkin telah wujud sejak ibu hamil lagi
• Terjadi mungkin kerana terpaksa mengharungi pelbagai dugaan seperti keletihan dan alahan sepanjang kehamilan
  
• Berterusan sehingga selepas melahirkan
• Menghadapi pelbagai masalah yang timbul selepas melahirkan sekaligus terpaksa memberi tumpuan yang rapi menjaga bayi sendirian
  

Kesan

• Boleh membawa kepada kemurungan atau depression

Rawatan

• Suami dan keluarga haruslah selalu memberi sokongan dalam bentuk pertolongan secara fizikal atau moral
• Perlu dibawa berjumpa doktor jika masalah ini berlarutan