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!
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.