Monthly Archives: May 2017

Spinach Facts/Recipe

Spinach Facts/Recipe

Spinach is one of the healthiest vegetables out there.  Cooked or raw, spinach has a mild flavor.  Extremely easy to grow in your garden.  Watch that is doesn’t bolt during the hot summer months.

Toss spinach in salads, smoothies, and soups or add to egg dishes, pasta dishes and the list goes on.

Six reasons to add this super veggie to your diet.

  1.  High levels of vitamin K and magnesium.  Promotes good bone health and helps regulate blood sugar levels.
  2. High levels of potassium.  Helps reduce blood pressure and cut the risk of stroke and death from heart disease.
  3. Tons of Vitamin A.  Hair and skin stay hydrated.
  4. Add spinach to your diet helps lower the risk of asthma.
  5. Zeaxanthin and lutein help prevent age related vision problems such as cataracts and macular degeneration.
  6. Spinach greens helps slow age related decline in brain function.  You can than nutrients like folate found in spinach.Keep Spinach fresh:  Store spinach loosely packed in a sealed plastic bag in the refrigerator.  Should keep for around 4 days.  Wash spinach just before using, other wise it will spoil if you wash it first and then store

Spinach and Mushroom Saute

2 teaspoons olive oil
2 cups fresh sliced mushrooms
2 cloves garlic minced
4 hand full of spinach or 6 ounce bag of spinach
salt and pepper to taste.  (optional)

In a large skillet heat oil.  Add the mushrooms and saute for 3 minutes.  Add garlic and cook for another minute.

Add spinach by the hand full.  Cook and stir until wilted.

Season with salt and pepper and ENJOY!  Gnocchi with Peas Sautéed Fresh Green Beans





Radishes Fermented

Radishes Fermented

Fermenting is something new I have been adding to my list of items I wanted to learn how to make and store.  When the garden is producing more than my family can eat, fermenting is the perfect way to up your food storage.

Don’t be put off by the process of fermenting.  The brine is simple to make and you can add all kinds of different fresh herbs or spices to change-up the taste.

2 cups Radishes ends cut off, washed and sliced
3/4 cup apple cider vinegar
3/4 cup water
3 Tablespoon honey or agava
2 teaspoons salt
1 teaspoon red pepper flakes

Combine vinegar, water, honey, salt and red pepper flakes.  Warm over medium heat until honey and salt are dissolved.  Stirring whole time.

Place radishes in jar.

Pour brine over radishes.  Leave 1/2 inch head space.

Place weight in jar to weigh down the radishes so they are completely covered in the brine.

Fermented Radishes

See the weight in the top of the jar.  I used a very clean and sterilized rock.  Don’t judge it works.

Take a coffee filter and place over the top of the jar.  Place jar ring on and tighten down.

Fermenting Radishes

Allow the jar to sit at room temperature for one week.  Uncover and taste to see if they are sour or fermented enough for your taste.  If the radishes aren’t sour enough re-cover and let ferment for a few more days and up to 2 weeks.

Once fermented to your taste.  Remove the weight.  Secure top with jar lid and ring.  Store in refrigerator.

Don’t forget to try adding garlic, dill or pickling spices.  ENJOY!

Chocolate Fudge Brownie Ganache Cheesecake

Chocolate Cheesecake

We live in the country and our closest neighbor is around half mile away, at the end of our lane to be exact.  Becca is a wonderful baker.  My son went down to help with some internet computer problems.  In return Becca is making different cheesecakes and we are on the receiving end of these awesome goodies.

Chocolate Fudge Brownie Ganache Cheesecake

1 box brownie mix (prepare according to directions)
24 ounces cream cheese
3/4 cup sugar
3 eggs beaten
2 Tablespoons vanilla

Make the brownie mix and pour into a spring form pan.  Bake at 350 degrees for 20 to 25 minutes.

Add cream cheese and sugar to bowl and beat until combined.  Add eggs and vanilla.  Beat until smooth and creamy.

Remove brownie from the oven and reduce heat to 325 degrees.  Pour the cream cheese mixture on top of brownies and bake for 50 minutes.

Cool for 3 hours or overnight.


2 cups heavy cream
1 pound semi sweet chocolate chips

Heat heavy cream until just to the boiling point.  Pour in chocolate chips and stir until nice and smooth.  Let sit for 10 minutes.

Pour over cheese and you can let it run down the side if you like.  Let sit for 30 minutes to set.  ENJOY!



Old Fashion Coke Cola Cake

Old Fashion Coke Cola Cake
Old Fashion Coke Cola Cake

Over the years my mother collected recipes.  I remember her cutting them out of local newspaper and her favorite magazine Better Homes and Garden.  Family shared and swapped recipes.  Don’t forget the church cookbooks where everyone from the surrounding area shared their family favorites.

When mom made her Coke Cola Cake it was usually for a holiday or feeding a crowd.  There was never any left over, which made me sad.

This is extremely rich, chocolate and moist.  I don’t make it often because of obvious reasons, when it does make an appearance everyone lines up quickly for a slice.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 can 12 ounces cola
1 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract


1 can 12 ounces cola
1/2 cup butter cubed
1/4 cup baking cocoa
4 cups confectioner sugar sifted

Preheat oven to 350 degrees.  Grease a 13×9 inch baking pan.

In a large bowl whisk  flour, sugar, baking soda, salt and cinnamon.  In a small saucepan combine cola, butter and cocoa.  Bring to a boil.  Stir occasionally.  Add flour mixture and stir just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla.  Add egg mixture to flour and whisk together.  Pour into greased baking pan.  Bake for 25 to 30 minutes.

Around 15 minutes before the cake is done, prepare the glaze.

In a small saucepan bring cola to a boil.  Cook until cola is reduced to 1/2 cup.

Stir in butter and cocoa until butter is melted.

Remove from heat and stir in confectioners sugar unto smooth.  Pour immediately over hot cake. ENJOY!  Gingerbread Cake  Lemon Chiffon Cake Thanksgiving Cake