And I said I would post this recipe and here it is! Well, in a little bit. First I want to say that this adventure started when I ran out of salsa and really wanted the chunky stuff from the store. Alas, the delicious chunky stuff from the store was either really expensive – $7 for a jar – or full of junk. This afforded me the opportunity to make something that perfectly caters to my tastes and I could control exactly what is in it. Thusly, this Roasted Tomato Salsa was born!
Some of you may have seen my cooking frenzy a few weeks ago on Instagram as I prepared meals to freeze before baby girls arrival. I have always tried to keep my meals wholesome and organic where possible (though I still order take out and greasy pizza from time to time – gotta live a little!) and when I thought about my meals postpartum I felt it was even more important. Packing my freezer with simple meals I can heat up that I made myself with care and attention would be the best way to nourish my baby, myself, my hubs and my tastebuds. Of course, one of my meals had to be a soup. This Barley Soup with Smoked Chorizo fit the bill!
There is something about Chicha that makes me think of my childhood. My grandmother, whom I lovingly call Mama, is an amazing cook. When I was little she would visit a few months at a time, every few years, and within those months I would be showered with the most delicious Venezuelan dishes I could imagine. From pabellón to arepas and empanadas and cachapas – you name it. Of course, during the summer Chicha was my favorite. Thick, sweet and ice cold, there is nothing that screams summer more to me than a tall glass of Chicha.
I have been trying to fill out my pantry in preparation for baby time. Beans are always a great place to start since there are so many things you can do with them. Add them to rice, make veggie burgers, toss in chili, stir into a curry – the ways you can use them is… how do you say… pretty endless! I hadn’t realized that I went a bit overboard with the chickpeas. Since the hubs isn’t a huge chickpea fan I decided to make a little something for myself. Oh yeah, Roasted Tomato Hummus.
I have an obsession with nuts. I feel like I need to have a full stock of all my favorite nuts at all times: pecans, pistachios, almonds, macadamia nuts, brazil nuts, walnuts and cashews. I have been ordering from Thrive Market for a while now, and with their new organic nut selection I have gone kind of crazy. Like spending hundreds of dollars I don’t have on just nuts crazy (thanks ever climbing Discover card!). Though I love making my own almond milk, cashew milk is just so much easier. And creamier.
I am on a lime and a coconut kick – couldn’t help myself. Partly because it is the summer, and partly because it is a combination that always seems to work. From smoothies to cakes and ice cream this combo just always seems… right.
One morning my belly (and baby girl within) rumbled for some hearty oats and I knew just what flavor combination I would try. Fresh strawberries from the market and unsweetened coconut flakes sealed the deal on this delectable and delicious breakfast.
I have been on a poblano kick lately. I don’t know if it is because they are so darn good, they have kept the poblanos stocked at my local grocer, they look absolutely gorgeous or it’s the pregnancy. Honestly, it is probably a combination of all of the above and then some. Since my addiction has lead to my crisper being filled to the brim with these peppery delights I have made it my mission to create some new recipes to help me enjoy them.
This pasta did it. Oh yes it did.
Sometimes there is something that is so tasty you don’t want to change it, and other times there is something that gets exponentially tastier the more you add to it. Arepas are perfectly fluffy on the inside and crisp on the outside corn meal cakes the hail from Venezuela. Being half Venezuelan, I grew up with these gems and could enjoy one at any moment, but tinkering in the kitchen is one of my favorite things to do so I couldn’t resist just playing around with this favorite. The results?
It is the summer, which means that there is an abundance of fresh fruit at every corner. You can find strawberries in every store, on every cart and at every farm stand. Since I can’t help but buy pound after pound I had to find a way to use them and be healthy about it because, you know, I’m pregnant.
I also love coconut and lime, a theme you will see come up on here again and again. *Cue Lime and the Coconut*