Do you know all the health benefits of Macha Tea?

While watching the Dr. Oz show one day I was enlightened about all the health benefits of drinking Macha Tea.  I had heard about the tea before but never really paid much attention to it until now.  Try to invest in an “organic matcha” to avoid destroying any of the health benefits from the chemical pesticides that other teas are sprayed with during the growing process.  It’s such a small investment to improve your health so give it a try.  I am going to order today.  I found a few brands that have great reviews (below) so just click on the brand and it will take you right to place your order.

You may also want to invest in a Matcha Tea wisk it is necessary to get the best result from your loose tea. See below for inexpensive ones you can purchase.

Here are the health benefits that Matcha Tea is supposed to provide:

1. High in Antioxidants
2. Loaded with Catechin, EGCg
3. Enhances Calm (boy do I need this)
4. Boosts Memory and Concentration (boy do I need this too)
5. Increases Energy Levels and Endurance
6. Burns Calories
7. Detoxifies the Body
8. Fortifies the Immune System
9. Improves Cholesterol

How to make Matcha Tea in a cup! (Watch this video)

STEP ONE: Heat spring or filtered water to 175-180 degrees this is important you don’t want the water too too hot.
STEP TWO: Add a few drops of hot water to matcha powder and mix into paste with a matcha wisk.
STEP THREE: Add more hot water to paste mixture and stir. Try 1 teaspoon to 6 ounces of water. Adjust measurement to suit taste.
STEP FOUR: Matcha is ready to drink

You can find a variety of brands of matcha loose tea and tea bags here!

Places you can check for groceries during the pandemic!

We are all having difficulty finding grocery items and it is not getting any better as time goes on.

Most stores have delivery services now where they will deliver right to your door for free or a small fee – if you need the groceries don’t fret about the fee it’s worth it not to be exposed to potential harm.

I’ve been using Walmart grocery pick up but some readers are reporting that their stores have stopped grocery pick up for one reason or the other.  My store is opening up 2 days at a time so I have to be vigilant and keep checking all hours of the day/night to secure a spot for pick up.  I suggest you do the same.

Here are some suggestion where you can try to get groceries:

Walmart pick up at your local store.  If you are a first time shopper you can get a $10 off $50 discount with this link —> Walmart Grocery  Walmart also has a delivery service. See the link I provided for the info on delivery.

Walmart on line – this takes longer but I have been successful in ordering staple items for delivery —> Walmart On Line

BJ’s Wholesale Club – will deliver for free on an order of $35 or more as long as your local store has what you need.  Use code BJS20SPRING in the check out for SAME DAY Delivery.  It is being delivered by Instacart!

Amazon Pantry – you don’t have to be a Prime member to use this —–> Amazon Pantry

Amazon.com – just remember they are shipping orders for essential items first (food, medications, etc.) —–> Amazon.com

 

The Food Temperature Danger Zone

 

It’s pretty easy to avoid eating spoiled food. If the funky smell doesn’t warn you off, the weird color probably will.

Harmful bacteria such as salmonella and E. coli are a different story, though. When these baddies contaminate food, they do so without any physical signs, smells or tastes whatsoever. We need to rely on other methods to avoid getting sick.
Like killing the little beasties — which is really not that hard to do. Temperatures hotter than 165°F kill most bacteria within a few seconds. But to do the job, it’s a food’s internal temperature that has to reach 165°F, not just the outside. And with the exception of poultry, cooking meats or vegetables to that degree renders them all but inedible.

Battling Bacteria

Fortunately, we have size on our side. Bacteria are reallysmall, and it takes quite a lot of them to make us sick. So rather than killing them, and ruining our food in the process, we merely have to stop them from multiplying — or at least slow them down — so that there’s never enough of them to do us any harm. We do that by controlling the food’s temperature during every stage of storage and preparation.

Keep Cold Food Cold, Keep Hot Food Hot

Bacteria won’t multiply in the colder temperatures of a refrigerator or freezer, or at temperatures hotter than 141°F. Where they thrive is between 41°F and 140°F, a region known as the “Food Temperature Danger Zone.”
To substantially reduce your chances of contracting, or passing along, a food-borne illness, make sure that your perishable foods never spend more than an hour in the Food Temperature Danger Zone. Here are some basic food handling techniques to help you do just that.
And here’s a table showing the key temperatures of the Food Temperature Danger Zone.

Here are some recommendations from the USDA —-> Here

Copper Chef Wonder Cooker Review A++++!

 

I had the pleasure of reviewing the new Copper Chef Wonder Cooker this weekend. You all know how much I love my Copper Chef products and this one is no different. I purchased this product myself for the purpose of this review.  It was not provided to me by the company.

This versatile product will replace many of your cooking appliances and the need for multiple-pot cooking.

The 14-in-1 Wonder Cooker replaces your deep or shallow roasting pan, crockpot, double roaster, bakeware pan, casserole pan, deep fryer, steamer, crisper, slow cooker, electric skillet, electric grill, chafing serving dish – even a grill pan with authentic grill marks!

The nonstick coating makes for easy clean-up!

With a 5 out of 5 star review this is an excellent choice for any cook whether beginner or professional cook.

With so many options for cooking my husband decided to make a turkey (for Mother’s Day) to try out my Wonder Cooker.

This versatile cooker went from oven to stove top with no issues.  My husband baked the turkey breast in the oven and then I used the drippings to make a gravy on the stove top.  Both were extremely successful.  My husband is now sold on the Wonder Cooker.

It’s large capacity handled this 11 pound turkey breast with ease and room to spare.

Features:

  • Gigantic 9 Qt. Capacity – Deep Enough For 16 Enchiladas or a 15 lb Turkey!
  • PTFE & PFOA Free
  • Heat Resistant Up To 850° F
  • Cerami-Tech Non-Stick Outer Coating
  • Stainless Steel Induction Plate on BOTH the Lid and the Pan
  • Dishwasher Safe
  • Works On All Stove Tops: Gas, Electric, Ceramic & Induction
  • 5 Configurations: Double Cooker, Shallow Roaster, Grill Pan, Roaster & Dutch Oven
  • Use Together or Separately To Grill or Roast Vegetables
  • Dome Seals Moisture & Flavor Inside

Your Set Includes:

  • Roaster Pan
  • Grill Pan
  • Crisper basket
  • Tempered Glass Lid

 

Makes a great gift:

This wonderful Copper Chef Wonder Cooker makes a great gift for the bride to be, the novice in the kitchen, or the old pro who has been cooking for many years.

To purchase the Copper Chef Wonder Cooker go to —> Best Price On Copper Chef Wonder Cooker

Be sure to checkout the Copper Chef Facebook page where Chef Eric has been doing live cooking demos.  This is great for anyone who is timid about cooking as he goes step by step and walks you through the entire process.  

 

Follow me on social media for more reviews and giveaways – last year I gave away over $6,000 in prizes.

Facebook – www.facebook.com/reviewsandmorebyrosey

Twitter – https://twitter.com/reviewsbyrosey

Pinterest – www.pinterest.com/reviewsbyrosey

Instagram – www.instagram.com/reviewsandmorebyrosey

Youtube – www.youtube.com/c/ReviewsByRosey

Nightly  newsletter – https://www.reviewsandmorebyrosey.com/deals-contests-and-savings-straight-to-your-inbox/

 

Recipe – Spinach and Beans!

I posted this with a photo on my personal Facebook page the other day and I was flooded with requests for the recipe.

It’s simple and easy one pot meal and it can be used for a side dish or a meal. I serve it with warm crusty bread (to dip) and we love it.  It’s great on those nights when you don’t want to serve a heavy meal.

It’s an old Italian recipe handed down for generations.

Enjoy!

 

Spinach and Beans

 

You will need frozen spinach (either the boxes or the bags are fine), you can use fresh but it’s so much easier with the frozen.

 

How much you make depends on your family size.  The spinach will shrink down a bit so it’s better to have left over than not enough.  Just be sure to adjust the recipe for adding more spinach.  My advice is to make it according to the recipe the first time and see how much it actually makes and then if needed you can double it.

 

What you see in the pot was (4 ) 10 ounce boxes of frozen spinach.

 

Thaw the spinach in either a wire colander (with a bowl under it to catch that water) or in a bowl with some paper towels you want to get as much of the water out as possible.

 

In a pot put in about ¼ cup of olive oil on low to medium heat.

 

Add in garlic to taste, more if you like a stronger taste and less if you like less.

 

Sauté oil and garlic for about 5 minutes (don’t let garlic burn)

 

When the oil is infused add in the spinach, cook on low heat for about 15 minutes or whatever the directions on the container calls for cooking the spinach, I honestly just taste it.  You will know when the spinach is cooked by the taste.

 

(NOTE – you don’t add the beans until the very end or they will dissolve) You just want to heat them up after the spinach is cooked.

Add a can of white or red beans (doesn’t matter I use whatever I have in the house), add in some of the bean liquid about ½ can, and 1 can of water.  You don’t want it too loose but you need some water to help it to continue to cook down.

 

Add salt (and or peper) to taste.

 

I don’t use pepper just salt.

 

Continue cooking for about another 15 minutes stirring it so it doesn’t burn remember there’s not a lot of liquid in the pot.

 

Serve as a side dish or a meal with some warm crusty bread.

 

You will love it.

 

Freezes well too!

My Ricotta Spinach Quiche – so easy and foolproof!

Here’s a fabulous foolproof recipe for a Ricotta Spinach Quiche (with or without crust) that you can make for breakfast, lunch or dinner.  I love it and each time I make it for guests they love it too.

Here is what you will need:

3 tablespoons butter

1 medium onion, chopped

1 (10 ounce) package frozen spinach, thawed (squeeze the excess water out with a paper towel)

½ teaspoon sale

½ teaspoon pepper

¼ teaspoon ground fresh nutmeg (I usually omit this but it’s up to you)

1 (15 ounce) container ricotta cheese

8 ounces mozzarella cheese, grated (I purchase it already grated in the package)

1 cup Parmesan cheese, grated (don’t use that horrible stuff in the green container it’s not even real cheese get some good Parmesan)

3 large eggs, beaten

  1. Preheat oven to 350°
  2. Melt butter in large skillet over medium heat.
  3. Add onion and saute until tender, about 8 minutes.
  4. Mix in spinach and nutmeg. Season to taste with salt and pepper.
  5. Saute until all liquid from spinach evaporates, about 3 minutes.
  6. Combine ricotta, mozzarella and Parmesan cheese in large bowl.
  7. Mix in eggs.
  8. Add spinach mixture; blend well.
  9. Spoon spinach mixture into a baking dish (I use a corning wear dish to bake mine).
  10. Bake until filling is set in center and brown on top, about 45-50 minutes.
  11. Let stand 10 minutes.
  12. Enjoy!

Now a few notes you can easily double this recipe I always do so that we have enough for a few meals.

You can buy a quiche crust at the store and put it into the crust I prefer it without.

MAKE SURE YOU DRAIN THE SPINACH – if not you will have a soupy mess.

Some recipes I’ve seen call for draining the ricotta as well.  This is what I do I place a few paper towels in a colander and then put the riccotta cheese into the colander and see how much moisture comes out.  Leave it for about 10 minutes if very little moisture comes out of the ricotta they you are good. 

 

 

 

 

Sugarless Oatmeal Banana Cookies – YUMMY!

Don’t know what to do with those over ripe bananas – make these cookies you won’t be sorry.

These cookies can be severed hot or cold.  They are so good you will never miss the sugar.  This recipe came from a sweet little cookbook that my son received at a play group we attended for a few years at Pennsylvania Hospital in Philadelphia when he was a toddler.

I have never forgotten this recipe and I make these all the time.  I love them warm in the morning for breakfast.

I have adjusted the recipe from time to time to make a larger batch so once you get the consistency down you can do the same.  I am going to show you the consistency in the video so you will know how to adjust the recipe.

 

Sugarless Banana Oatmeal Cookies

You will need the following ingredients (this is what I used in the video):

2 Ripe Bananas (the riper the sweeter your cookies will be.  Do not use green or very hard bananas they won’t be sweet and your kids won’t like the cookies.)

1/2 cup of Raisins (organic is best but use what you have.  You can use any kind of raisins doesn’t matter.)

2 cups of raw oatmeal (organic is best but I have used others in the past)

1 teaspoon of vanilla extract (use only good quality vanilla not the artificial)

A cookie sheet.

A silicone baking mat (not necessary you can use parchment paper or a non-stick baking sheet)

A mixing bowl.

A mixing spoon.

Measuring Spoons.

A glass mug or a glass measuring cup.

And that is it!  You are ready to start.

Baking Instructions

Before you get started take about 1 cup of water and place it in a glass container and pop it in the microwave for about 90 seconds.  Place the raisins into the heated water and set them aside for now.  Preheat your oven to 350 degrees.

Peel the bananas and mash them in your bowl.  You can use a potato masher or you can use a fork.  DO NOT put them in the food processor it liquefies them and you don’t want that.  You want them it to have bits and pieces of banana in the cookie.

Mix in your raw oatmeal.

Add the vanilla.

Remove the raisins from the heated water and add them to the bowl.

Mix it all together.

Spoon any size cookies onto your baking sheet.

Also them to bake at 350 for about 10-12 minutes depending on the size of your cookies.  You just want the ingredients to dry out and mesh together.  You won’t want to leave them in too long they will be all dried out and no one will want to eat them.

Once you remove them from the oven let them sit for about 10 minutes.

Serve warm or cold.

You can store any left overs (there will not be any left believe me) in an air tight container they will be a little soggy the next day but they are still delicious.

Enjoy!