By LSquire | January 3, 2013
Welcome Back all, and Happy 2013! I apologize to the readers…last month I did not post due to a sudden prolonged illness and some personal issues that needed resolving. But, it’s a new year, and all is better now! Thank you for coming back again to read! I am planning some great recipes for this year, and starting next month, I will be adding some “smart shopping tips” to help you with culinary equipment, groceries, food condition, etc. to help you become better consumers. This will also include information about gadgets or other things that can make your life easier where the kitchen is concerned. Once again, thank you for your support, and I wish everyone the very best that 2013 has to offer!- Chef Li
FOOD OF THE MONTH- SPINACH
Spinach has health promotional and disease prevention properties.
- Very low in calories and fats (100g of raw leaves is just about 23 calories)
- Spinach contains about 25% of daily intake of iron, and is one of the richest among green leafy vegetables.
- Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and other powerful antioxidants.
- Spinach leaves are an excellent source of vitamin K. Vitamin K plays a role in strengthening the bone mass by promoting osteotrophic (bone building) activity in the bone.
Recipe of the Week – “The Kids Will Eat it Spinach Dip”
(Picture not available)
Ingredients (All dairy items can be substituted for low-fat or no-fat versions)
1 1/2 lb. fresh spinach or 1 lb. baby spinach leaves
1/2 lb. softened cream cheese (I like Philadelphia brand)
1 container (16 oz) sour cream. (Can be substituted for low fat if desired).
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/2 teaspoonground black pepper
- 1/4 cup chopped green onions or 1/2 vidalia onion (diced small)
- Crackers or cut-up fresh vegetables or corn chips (I like Tostitos Scoops)
- 1. Cook Spinach until wilted. Drain liquid and cool.
2 Meanwhile, in medium bowl, mix all other ingredients. Cover; refrigerate at least 2 hours to blend flavors. Top with onions around the edge of serving dish. Serve dip with crackers.
AL DENTE (pronounced al-DEN-tay)
The expression “al dent”e refers to the degree of doneness of properly cooked pasta or grains. It comes from an Italian phrase which translates as “to the tooth.” When cooked al dente, pasta should be tender but still firm to the bite.
Tune in next month for the first “consumer tip” and more!!!!