spread

The Curry, Bacon, Lettuce, and Tomato Sandwich

I was eating my daily dose of vegetables and enjoying them thoroughly because they were generously doused with my Gram’s Curry Dip. And the thought occurred to me, “I wish I had a piece of bacon to dip in this right now.” (Admittedly I have issues). It was a total “light-bulb” moment, except you have to say it like Gru from Despicable Me. So let’s take Gram’s dip to the next level… a spread. Oh my goodness, you won’t be sorry.

Serves 2

As organic as possible:

4 slices thick white country bread

6 thick bacon slices, cooked crispy but meaty (you bacon lovers know what I’m saying)

2-4 leaves iceberg lettuce (depending on their size)

4 slices ripe juicy tomato

4 Tbsp Gram’s Curry Dip

Place the bread in a toaster oven (or toaster obviously) and toast lightly, for a little texture but maintaining softness. Spread some of Gram’s Curry Dip on the insides of all four slices (so the goodness is on the top and bottom of your new favorite sandwich). Layer on the lettuce, tomato and bacon. Top your sandwiches, cut them in half and serve. Then gloat, because those cute little cafes with their fancy sandwiches have nothing on you right now.

Gram’s Curry Dip

This dip graced the table of almost every holiday growing up. It’s beautiful color adds life to any table setting and the curry gives a flavorful burst I find myself craving. Something this special shouldn’t be so easy to make.

1 cup Hellman’s mayonnaise**

1 tsp garlic salt

1 tsp horseradish

1 tsp dry onion (can substitute with fresh minced)

1 tsp vinegar

1 tsp curry powder

Put it all in a bowl and mix. Now you’re awesome because you just made something delicious which happens to be treasured by many (I have a big family). Let it sit in the fridge for a couple hours to let the flavors mingle. Serve as an accompaniment to your favorite dipping veggies.

**Gram used Hellman’s mayo and it is classic and delicious; but if you’d like to sub for organic I understand.

Hummus Lover’s Hummus

I am a huge fan of hummus. At any given time, I can eat unladylike amounts with ease. Let’s pretend we just had a hearty meal followed by dessert, and then for some unknown reason, you bring out some hummus and pita chips. I’d be like, “yeah, I have a little room for some hummus.” Smooth, chunky, creamy, pasty, garlicky, spicy, pine nutty…

As Organic as you can…

3 cloves garlic

1 scallion

2 -15 1/2 oz cans chickpeas rinsed and drained, (about 3 cups cooked)

6 tablespoons tahini

6 Tbsp freshly squeezed lemon juice

3/4 tsp salt

2 Sprinkles of cumin

Sprinkle of cayenne

3 tablespoons olive oil

1 tsp chopped parsley for garnish (optional)

Do a rough chop on the garlic and scallions and throw them into the food processor. Pulse a couple times. Add chickpeas, tahini, lemon juice, salt, cumin, and cayenne. Then turn your processor on and walk away. Check your processor and if need be scrape down the sides with a spatula. If it seems very pasty and not blending well, this is a good time to add a tablespoon or so of water. (You don’t necessarily want to add more lemon juice, or olive oil at this point). Then turn it back on and go do something else. Don’t be scared to let it run for what seems like a ridiculously long time, we want it creamy. When it looks incorporated and smooth slowly drizzle olive oil in. (Sidenote: sometimes my tahini is oilier than other times. If it seems thick to you, and you’d like to, add another tablespoon of olive oil.) Then using a spatula, and being careful of the blade, scoop the hummus into a bowl. Cover and let chill in the refrigerator for at least two hours. Do not skip this step! Because the hummus you taste right now is not going to be the better hummus you taste in two hours. However you can do a little taste for seasoning, and if need be and more salt and any of the spices you’d like. Then in a couple hours or even the next day when you’re ready to eat the hummus, remember not to eat it all by yourself at one sitting because that is a lot of hummus! (That last note was for me.)