Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, January 14, 2012

a thank you to my blog followers

dear blog followers,
i want you to know how much i appreciate you following my blog, especially those of you who email me when you have enjoyed a recipe.  many of you have told me that you have tried something totally new and have enjoyed reading and following my adventures in cooking.

my blog has been available on mobile devices, but has been newly formatted for the iPhone touch screen.  if you have an iPhone, i encourage you to check it out, as it will load very quickly and provide a nice abbreviated post of the recipes. 

also, my blog has been adapted for the ipad, and has another totally different look which may please you as well.  i encourage you to check it out and let me know by email what you think of these new templates.

if you have a kindle, you may want to have the blog loaded onto your e-reader.  amazon.com asked me about a month ago if i would like angel food garden formatted for the kindle and i agreed.  if you are interested, you can sign up for a 14 day free trial on your kindle.  here is the link for that format:


please stay in touch with me, comment on the blog, and click the follow word at the top of the blog, to receive an email when i post to the blog.  i would love to have more official followers. i had over 600 hits last month alone.  if you enjoy a recipe, please share with your friends, post to facebook or twitter.  i have provided a variety of easy ways on the blog to share with others.  thanks again for your interest and kind emails.


roasted radishes

radishes are almost always eaten raw as a crudity, or sliced in salads.  here is a wonderful recipe from a great cookbook by sara foster.  this recipe will serve four to six people.

find colorful radishes at the farmers market, like icicle, french or Easter egg colors with their tops intact.  preheat the oven to 400 degrees.  trim the tops of the radishes and wash them very well.  leave enough greens to make the dish look pretty.

use a baking dish or small sheet pan with sides.  drizzle with 2 tablespoons melted unsalted butter, and 2 tablespoons olive oil.  season with thyme, sea salt and ground pepper to taste.

roast the radishes until tender but still slightly crunchy.  the radishes will turn pale in color.  serve warm with chicken, meat or fish as a lovely side dish.

radishes are a great source of potassium and vitamin C and are very low in calories.
for more recipes from sara foster, i highly recommend her cookbook:  Fresh Every Day, More Great Recipes from Foster's Market.

spinach and bacon tart

if you like spinach and would love a great recipe for a spinach tart, here is one that seems to work every time. this recipe can be adjusted to a variety of tart or pie dishes.

to save on time, i use the red box pie crust in the dairy section of the market.  thaw as directed on the package, and place in the tart pan.  place about 2 cups of shredded monterey jack, cheddar or swiss cheese on top of the unbaked crust.

then add chopped and well drained frozen spinach, or as i did for this tart, wilted in the pan fresh spinach, sauteed with chopped white onions.
this recipe is very adaptable.  instead of spinach, the tart could be made with broccoli.  next, sprinkle crispy bacon or pancetta on top of the spinach in the tart pan.  then add more cheese to fill the pan, about one more cup.  a mixture of cheeses could be used to taste. 

then, mix 3-4 eggs, or egg beaters, based on the size of the tart dish, with about 1 cup of skim milk, whole milk, or half and half. pour into the tart shell, moving the contents to allow the liquid to fill the shell evenly. 

bake the tart at 400 degrees for about 40-45 minutes, again based on the size of the pan.  larger tarts may take up to 55 minutes to bake thoroughly. 

this recipe is wonderful and can be served with a side salad, fruit or a small muffin for lunch.  i have made this recipe with many combinations, including all colors of peppers, red onions, and even just bacon and cheese.