Growing spinach indoors for the winter
You can grow your own fresh spinach indoors even in the winter.
Something to plant it in (I used a left over seed flat from the spring plantings)
I started the seeds by soaking them in water over night then transferred them to a wet paper towel sealed inside a baggie until they sprouted.
Then I prepared my seed flat by adding the soil, getting it good and wet and adding my sprouted seeds.
Spinach likes cool weather so I leave the seed flat outside unless it is going to frost in which case I bring it in and put it near a window.
Come winter when it is below freezing just place in a sunny spot in your house and it will take off.
As you harvest plant more sprouted seeds so that you will have yummy spinach all winter long.
Growing your own is cheaper and these days safer than buying it from the store.
Good luck and happy harvesting!
Cookies – Pumpkin Squares
As copied from a publication in 1984
[Modifications by NCC & TWC]
1 29 oz can Pumpkin pie mix [use 29 oz plain Pumpkin (no MSG)]
1 5 oz can Evaporated Milk
3 Eggs lightly beaten
1 cup Sugar [1 cup too sweet – use up to 1/3 cup Brown Sugar]
½ tsp Salt [1 ½ tsp]
2 tsp (up to) Cinnamon [use ¾ tsp nutmeg, 1 tsp ginger, ¼ tsp mace]
Line 9 x 14 pan with wax paper
Mix above together
Pour into pan
1 pkg Yellow cake mix with pudding in mix
1 cup chopped Nuts
½ lb butter or margarine
Sprinkle cake mix over the top
Distribute nuts over cake mix
Drizzle melted butter overall
Bake at 350 for 65 – 75 min.
Invert and cut into bars. Small bars can be eaten with fingers. Larger bars can be served on a plate, topped with a dollop of whipped cream.
Muffins – Blueberry NCC
1 ¾ cup Flour
1/2 cup Sugar
2 tsp Baking powder
½ tsp Salt
¾ cup Milk
1/3 cup real butter (salted or unsalted)
1 cup Blue Berries
Bake at 400 for 20 – 25 min.
Pork – Orange Dijon – Slow cooker TWC
1 ½ lb. Pork chops (boneless loin)
Salt to taste
Black pepper (ground) to taste
½ tsp dried Thyme, crushed
¼ cup Grey Poupon (dijon mustard, any works)
1 cup Orange juice
1 cup Brown Sugar (packed)
1 orange (peeled and torn into chunks)
Cut pork into ½ to ¾ inch cubes into cooker pot
Add salt, pepper, thyme and toss to coat in bottom of pot
In small bowl, combine mustard, O.J. & sugar – pour over pork
Cook on low 6-7 hours or on high for 3-3 ½ hours
Stir occasionally to break up clumps of meat cubes
Discard liquid and serve
Pecan crusted chicken
2 boneless skinless chicken breast cut in ½ width wise
½ cup maple syrup (can use pancake syrup but not quite as good)
½ cup plain bread crumbs
½ cup chopped pecans
Salt and pepper to taste
Veggie oil to cook in.
Mix bread crumbs with pecans, salt and pepper, cover chicken breast with syrup press into pecan mixture turn over and repeat. Fry until golden brown and turning once be sure chicken is cooked all the way through. (I cut in half at the thickest point and make sure it is all done) that’s it great with baked sweet potatoes and a veggie. This is an impressive meal to serve guest and easy too.
One Chicken Three Meals
Start with one whole chicken approx. 5 pounds remove and discard skin or cook it up and serve it to your pets. Rinse the chicken well with warm water and place in roasting pan. Cut up carrots, celery, onion, potatoes and whatever other veggies you family likes. Stuff some inside chicken and place the rest around the bird in the roasting pan Season; I like Knorr Garlic Parmesan & Italian Herb roasters (they come with a bag to cook the chicken in but I throw it away). Use whatever seasoning you have on hand. Cover the roasting pan with foil and bake for 2 hour in a 350 degree oven. Remove from oven and let sit for 5 minutes. Then carefully pour off liquid and reserve. Melt 2 tablespoons of real butter in a sauce pan add 2 tablespoons flour then stir in the liquid that you reserved from the roasting pan. I found using a whisk works best mix until gravy forms. Serve chicken breast with the veggies and gravy. This is meal #1. Next remove all meat from the chicken bones (don’t throw the bones away though) cut up into bite size chunks and use in chicken alfredo, cheddar broccoli rice with chicken, chicken tacos, etc. This is meal #2. For the third and final meal take whatever chicken you have left and the bones and put into a large sauce pot add water to cover and boil until reduced by half. Add any leftover veggies from the first meal and some fresh to fill out the soup cook until veggies are soft add cooked rice or cooked noodles and you have chicken soup for meal #3. So 1 chicken = 3 meals and money saved. I usually have enough to send some of the first meal with my husband to work for his lunch and can still make the other 2 meals.
Pie – Cranberry-Apple TWC
1 9” 2 9” Size of pie plate
2 ½ 5 cups Apples – peeled and sliced
2 ½ 5 cups Cranberries
5/8 1 ¼ cups Brown sugar packed
1/3 2/3 cup Flour
½ 1 tsp ground Ginger
½ 1 tsp Nutmeg
<¼ <½ tsp Mace
Pour into pastry lined pie plate
Add cover crust and slit
Place on cookie sheet (to catch any drippings)
Bake at 400 for 15 min.
Bake at 350 for another 45 min.
Cranberry Sauce TWC
12 oz pkg Cranberries – Fresh or frozen
¾ cup Orange juice
½ cup Water
1 ¼ cup Sugar
Wash and sort berries – removing any bad berries, stems and any foreign matter
In a large saucepan, add juice, water and sugar – bring to a boil stirring to dissolve sugar
Add washed berries & continue at high heat
When returned to a boil, turn down heat with almost constant stirring (to prevent boiling over)
for at least 8 to 10 min.
Even though the package says 6 to 8 minutes, I find the skins are not done enough.
If you prefer the sauce a little less thick, use ¾ cup of water rather than ½ cup.
Grated orange rind is good added after sauce is cooked.
Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. The motto of this book is “Recipes that celebrate fresh, local foods in the spirit of More-with-Less” I found this to be spot on.
I got this cook book as a birthday gift in early August. I started cooking in the summer section and found the recipes easy to follow and informative. I also like that the authors include mini stories throughout each chapter. I found this book to be great for people who have their own gardens or just want to eat things that you can find at your local farmers markets in season. This is pretty economical because you can buy most produce at farmers markets; farmers market produce is priced just about the same as produce in the grocery store and you get to ask questions about how the food was grown. Most organically grown produce is cheaper than what you get in the grocery store. To save even more money grow them yourself. I have found great tips on how to store and preserve food in this cook book. Each season includes recipes on canning and preserving. I look forward to cooking my way though the other seasons and will update you on how it goes.
Benefits for Mother and Baby:
• Fewer viruses
•Lower incidence of respiratory illness
•Reduction in ear infections and meningitis
• Breastfed children have a 20 percent lower risk of dying between the ages of 28 days and 1 year (SIDS)
• Breast milk guards against invading germs and results in a natural buildup in babies of protections against many forms of illness
•Breastfeeding may protect babies from developing allergies
•There is a connection between breastfeeding and cognitive development (greater intelligence)
• Breastfeed babies have a lower incidence of obesity as a teen or adult.
•The longer women breastfeed, the greater the mother’s protection against breast and ovarian cancers.
Breast milk is 100% all natural, preservative, chemical and dye free. Human breast milk is the healthiest milk for human babies much like cat breast milk is the healthiest milk for kittens. Breast milk contains over 100 different ingredients not found in formula. Breast milk is always ready, premixed and the perfect temperature. Breastfeeding burn 500 calories per day (more than the 300 you need when you are pregnant) so it helps mom to lose the weight from having a child. Breast milk is always changing to accommodate the child so if your child needs more fat in the milk your body with automatically accommodate.
Good places to go for help www.kellymom.com , your local hospital, WIC office (even if you don’t qualify for WIC their lactation consultants will be happy to answer your questions.)