I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Lemon Spinach Chickpeas

1/4 cup olive oil
1 (15-oz.) can chickpeas (drained)
10-oz. bag fresh baby spinach
2 cloves minced garlic (optional)
1 tsp. kosher salt
Juice of 1 lemon

Heat oil in large skillet over medium heat. Add garlic and chickpeas and cook about 2 minutes. Add spinach in batches, stirring until just wilted. Sprinkle with salt and lemon juice and stir once more. Serve warm with toasted pita chips.
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