BAKED, SPINACH ARTICHOKE DIP

I was 21 years old, before I knew what an artichoke was. Coming from an English/Irish Celtic, meat and root-vegetables background, it was a food I, was just not exposed to. The first time I had one, was at the home of a friend, whose mother, was an extraordinary Italian cook. I will never forget that night's dinner. It was the awakening of my "Culinary Journey"! It was the first... really memorable meal I'd ever had. Sad, I know... but true. But, that is the night, I understood what the word "delicious" really meant.
I can't help but smile, as I type this recipe. Spinach and Artichokes, neither a notable experience in my childhood. Like most children, I wouldn't even try spinach. It was green after all! And now, many years later, both are favorite foods.
I love a good, warm spinach and artichoke dip. It is a staple in most steak houses and large chain restaurants around the country. And, like meatloaf, no two recipes are ever the same. Each one with it's own unique identity.
This is a crowd pleaser, and the perfect addition to any party setting. It is quick to make, and easy to bake. And, goes straight from the oven to the table. Serve with toasted French Bread slices, tortilla chips or pita bread.

 

Prep Time: 10 minutes     Cook Time: 30-35 minutes     Total Time: 40 minutes     Serves: 10

 

Ingredients:
•1 (10 oz.) package frozen chopped spinach, thawed, drained
•1 (14 oz.) can artichoke hearts, drained and coarsely chopped
•2 ounces cream cheese (room temperature)
•1/2 cup sour cream
•1/4 cup mayonnaise
•2 small clove garlic cloves, minced
•1/4 teaspoon red pepper flakes
•1/2 cup grated Parmesan cheese
•1/2 cup mozzarella, grated

Directions:
Pre-heat oven to 350.
In a medium sized baking dish, add all ingredients, and mix well.
Bake in oven until bubbling and a soft golden brown on top, about 30-35 minutes.

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

GROW YOUR OWN AVOCADO TREE!

 Grow your own Avocado Tree! 

Don't throw out that seed!

You can grow a beautiful houseplant or your own tree following these simple steps:

 

1. Wash the seed. Using three toothpicks, suspend it broad end down over a water-filled glass to cover about an inch of the seed.
2. Put it in a warm place out of direct sunlight and replenish water as needed. You should see roots and stem sprout in about two to six weeks.
3. When the stem is six to seven inches long, cut it back to about three inches.
4. When the roots are thick and the stem has leafed out again, plant it in a rich humus soil in a 10-1/2" diameter pot, leaving the seed half exposed.
5. Give it frequent, light waterings with an occasional deep soak. Generally, the soil should be moist but not saturated. Yellowing leaves are a sign of over-watering; let the plant dry out for a few

days.
6. The more sunlight, the better.
7. If leaves turn brown and fry at the tips, too much salt has accumulated in the soil. Let water run freely into the pot and drain for several minutes.
8. When the stem is 12 inches high, cut it back to 6 inches to encourage the growth of new shoots.
9. Don't expect your house plant to bear fruit. Although this does occur occasionally, it usually requires grafting. A plant grown from seed will take anywhere from five to 13 years to flower and bear fruit. Fruit on trees grown from seeds are seldom good to eat. California avocado trees are one of the most popular tropical fruit trees used in landscaping in zones 9, 10 and 11. They like soil ph of  6 to 6.5.
10. It is a shallow rooted tree that needs good aeration and does best when mulched with coarse material such as redwood bark or other woody mulch about 2" in diameter. Use about 1/3 cubic yard
per tree, but keep it about 6 to 8 inches away from the trunk.
11. Plant in a non-lawn area with full sun, protected from wind and frost. The ideal time to plant is March through June. During summer there is risk of sun damage since young trees can't take up water very well.
12. The hole should be as deep as the root ball and just a bit wider. Gently place the root ball in the hole taking care not to disturb the delicate root system.
13. If the ball is root-bound, carefully loosen up the soil around the edge and clip away any roots that are going in circles. Back fill the hole with soil.
14. Do not use gravel or potting mix.
15. The major nutrients needed by avocado trees are Nitrogen, Phosphorus and Potassium (NPK) in a 7-4-2 fertilizer and Zinc. Feed young trees 1/3 to 1/2 pound of actual nitrogen per tree per year.

 

AVOCADOS, SO MISUNDERSTOOD!

 DID YOU KNOW?
•Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family

•Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind

•Avocados were once a luxury food reserved for the tables of royalty, but now California Avocados are enjoyed around the world by people from all walks of life

•Brazilians add avocados to ice cream

•Filipinos puree avocados with sugar and milk for a dessert drink

•The avocado is also called an Alligator Pear because of its pear-like shape and green skin

•Avocado is a corruption of the Spanish word aguacate, which is in turn a corruption of the Aztec word ahuacatl

•California produces about 90 percent of the nation's avocado crop

•San Diego County is the Avocado Capital of the U.S., producing 40 percent of all the avocados grown in California

•There are nearly 5,000 avocado growers in California; the average grove size is around 10 acres

•A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit

•There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95 percent of the total crop volume

•California Avocados grow year-round

•About 43 percent of all U.S. households buy avocados

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AVOCADO NUTRITION FACTS:

1. Avocados contain just 5 grams of fat per serving.
2. Avocados contain NO cholesterol and NO sodium.
3. Avocados contain 60% more potassium per ounce than bananas!
4. Avocados are high in fiber, vitamin B6, vitamin C, vitamin E, potassium and folate.

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 TRUTH ABOUT AVOCADOS:

1. Protein

Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.

 

2. Beneficial Fats

Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the "good" cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the "bad" cholesterol) as effectively as statin drugs.

 

3. Carotenoids

Avocadoes are an excellent source of carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient.

Avocadoes, also known as alligator pears, offer a diverse range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties

of this type of phytonutrient such as neoxanthin, zeaxanthin, chrysanthemaxanthin, neochrome, beta-cryptoxanthin and violaxanthin. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body, thereby protecting eye health. Carotenoids also enhance the functioning of the immune system and promote healthy functioning of the reproductive system.

Since carotenoids are fat soluble, eating avocadoes optimizes the absorption of these nutrients.

 

4.Anti-Inflammatory

The combined effect of the deluxe package of nutrients contained in avocadoes offers powerful anti-inflammatory benefits. Avocadoes' unique combination of Vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis.

 

5. Heart Health

The fat content, which causes some uninformed health "experts" to deem avocadoes as unhealthy, actually provides protection against heart diseases. Studies have shown that oleic acid improves

cardiovascular health. Oleic acid is the primary fatty acid in avocadoes. Many people now take supplements in order to consume more omega-3 fatty acids to lower their risk of heart disease.

Avocadoes are rich in omega-3, delivering 160 milligrams per cup of alpha-linoleic acid.

 

6. Choosing and Eating

To get the most nutritional value from avocadoes, avoid those which have become over-ripe. You can identify these at the store because they will have dents and feel overly soft when you hold them. A ripe avocado should have no dents in its skin and will feel slightly soft when squeezed. You can also buy unripe avocadoes, which feel very hard when gripped, and permit them to ripen at home. The

portion of the avocado closest to the skin is the most dense in nutrients, so be sure to scrape the skin clean before discarding it.

Learn more:

http://www.naturalnews.com/034370_avocado_nutrition_facts_healt

 

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HOW FATTENING ARE THEY?

Contrary to popular belief, avocados are not fattening. Even though they have a high fat content and are high in calories, they are also packed with many essential nutrients which will help to fill you up fast, and keep you feeling full.

You can safely eat one to two avocados per day without any weight gain. As a matter of fact when substituting them for other snacks, such as high-calorie, sugary, processed foods, you will find yourself eating a lot less. As a result you may even lose weight. You can easily substitute them for mayonnaise on a sandwich, or for cheese and sour cream. They can even be used as a substitute for butter and eggs in your baking.

 

 

Information courtesy of: http://www.3fatchicks.com/avocado-facts-how-fattening-are-they/