Spinach

Spinach (Spinacia oleracea) and Silverbeet are quite different - silverbeet is actually a type of Chard (Beta vulgaris maritima) and is more closely related to beetroots. there are lots of types of spinach, but most have fairly small (10-30cm), soft leaves, and is often used raw in salads, where silverbeet has much larger (30-60cm), stiffer and crinkly leaves, with a white leaf-stem. Silverbeet must be cooked before being eaten, due to the oxylic acid present.

both are good sources of iron and many other vitamins and minerals.

False:

Until recently it was assumed that re-heating of spinach and other leafy vegetables was dangerous, due to the formation of these nitrosamines. New research has shown that the concentrations of possible toxic nitrosamines is not as high as assumed. It is thus not dangerous to re-heat leafy vegetables. The only drawback is the (additional) loss of vitamins and other nutrients during re-heating, but this is not a food safety concern.

Artichoke & Spinach Dip Restaurant Style

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Kathleen Wagner

Creamy and delicious. Tastes like the one from BJ's restaurant.

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (15 ounce) jar Bertolli Alfredo sauce
• 2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (8 ounce) package cream cheese, softened

• 1

  1.Preheat oven to 350 degrees F (175 degrees C).

• 2

  2.Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

• 3

  3.In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.

• 4

  4.Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Ingredients

• 1 1/2 c Red or brown lentils,
• yellow or green split peas, -or split, hulled mung beans 4 c Water
• 2 Dried chiles, whole
• 1/4 ts Turmeric
• 1/2 ts Salt
• 2 tb Vegetable oil
• 1/2 ts Cumin seeds
• 1 c Chopped onions
• 1 ts Fresh ginger root,grate/peel
• 1 tb Fresh lemon juice
• 1 ts Garam masala (optional)

Wash lentils in several changes of cold water. In a medium pot, cover with the water and add the whole dried chiles, turmeric, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until very tender. This will take about 30 minutes for red lintels, 45 minutes for peas, or an hour or more for mung beans. It may be necessary to add more water to prevent sticking,but only 1/2 cup at a time, because the final consistancy should be fairly thick. When the lentils are almost cooked, heat the oil in a small pan, add the cumin seeds, and cook for 10 or 15 seconds. Stir in the onions and ginger and cook until the onions begin to brown, about 5 or 10 minutes. When the lentils are tender, remove and discard the hot peppers. Stir in the onion mixture, lemon juice, garam masala, and salt to taste. Serve, passing additional garam masala to sprinkle on top, if desired. VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they have sauteed for about 5 minutes and then cook for 5 minutes more. Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sauteed for about 5 minutes and then cook for about 5 minutes more. Spinach- Tomato Dal: Add both spinach and tomatoes.