Artichoke and Salami Sandwiches

Annnnnnd, it's been over 3 months since I was here last. I guess I sort of thought that the whole blogging thing was a phase. And when I started getting pretty busy with work, I decided I would just let it fizzle out. But the truth is, I've missed it. Therefore, this amateur (who is hopefully becoming less of one) is back! And just because I haven't been blogging does not mean we haven't been cooking. So there will be some good stuff to share.

First off, something simple. Salami sandwiches with an amazing artichoke-basil spread. A deliciously light dinner or a very splendid lunch. Find some yummy bread that you can toast up in the oven, hard salami, spinach leaves, tomatoes, fontina cheese, and make up the spread as follows.

Artichoke-Basil Spread

In a food processor, combine one 14 oz. can of artichoke hearts (or a 10 oz. package of frozen artichoke hearts, thawed), fresh basil leaves, a couple tablespoons of hummus, fresh lemon juice, about a 1/4 teaspoon of crushed red-pepper flakes, coarse kosher salt, and freshly ground black pepper. Maybe give the artichoke hearts and basil a bit of a chop prior to mixing in the processor. This will make about 1 cup of the spread and it will save in the refrigerator for up to 3 days.

This spread would also be good on crackers or as a dip. It has a great, smooth texture and adds great flavor to your ordinary sandwich. 

Well, enjoy. And see you back here sooner rather than later. Cheers.

Spinach-Chickpea Spread for Pita Sandwiches

Chickpea this, chickpea that. I know. They're good, okay? And iron- and folate-rich too. I've been wanting to make this spread recipe from Power Foods for awhile now. The catch was this: I didn't have a food processor. And somehow, the blender didn't really seem like it was going to cut it for this recipe. But, now we have a food processor (a special thanks to Ron)! Zack and I are so blessed to have people in our lives that support and care about our culinary adventures, so thank you. I know that's kind of corny, but I'm serious. Thank you.

This spread is meant to go on a pita along with some sliced tomatoes (at least that is how it is featured in my Power Foods cookbook), but really, this could be used just as a dip. We've dipped Trader Joe's multigrain pita chips into it as a snack, and we think it would be good with anything you might usually have hummus with. Because that is pretty much what this is; a spinach hummus.

Cook minced garlic in extra-virgin olive oil over medium heat. Add chickpeas and lemon juice. Add spinach, salt, and crushed red pepper flakes. Cover; raise heat. Cook until spinach is wilted, uncover, raise heat to high. Cook, stirring, until most of the liquid has evaporated. Let cool. Then, pulse the chickpea mixture (in a food processor) with some tahini sesame seed paste and a little more lemon juice and salt. Easy as that.

I'm excited to try making some of my own hummus recipes based off of this one. I think you could substitute the spinach with some other vegetables. Think red bell pepper, eggplant, sweet potato, etc. Ahhh yeah. Cheers to cooking experiments, one and all.