Cherry Tomato Salsa

At the end of summer (through September, if you live in California or some other parts of the country as well), cherry tomatoes are overflowing at farmer's markets and vegetable stands.

At our Swapmeet this past Sunday, I got a huge bowlful for practically nothing (for $5 I got at least 2 pounds of grapes, 2 pounds of cherry tomatoes, 5 onions and probably 16 carrots) - what a deal.

Of course, since I love tomatoes, I ate some of the cherry tomatoes by the handful, but I also made a sweet (and delicious) cherry tomato salsa.

Ingredients:

2 cups cherry tomatoes, sliced in half or quarters (depending on the size)
1/2 of a red onion (diced)
1/2 of a green bell pepper (diced)
1 small jalapeno pepper (diced)
black pepper and salt to taste

I threw all of the ingredients in my food processor (a blender would work well) and that was that. I typically add cilantro to my salsa, but didn't have any. With a sweeter salsa, though, I found that I didn't miss the cilantro nor the fact that I used such a small jalapeno (it was super, duper tiny - wish I had a photo to prove it.)

Simple, quick and delicious. The only negative to the salsa was that it caused me to eat way too many chips and that I devoured it before I got a good picture.

Coming soon -- roasted carrot soup made with the abundance of carrots I got. I promise to take pictures, since I know that is one of the best parts of food blogs.

Avoiding Food Waste and Making Soup

According to some studies, on average, homes generate 474 pounds of food waste each year in America. That's a lot when people are starving here in America and in other countries.

I find that taking stock of the fridge, not going crazy at the grocery store, and cooking with what you have make a big difference. (My blog recipes are definitely based on what I have and I will make the same dish in different varieties based on what I need to use up). Sharing is also a great idea. I used to have a huge problem with produce going bad, but now I just share my produce if I think I won't be able to use it up. I've also discovered that when it comes to using up ingredients - soups are your best friend.

Here's my latest two soups both inspired by the contents of my fridge. Also, you don't have to eat all of the soup once you make it. You can freeze some for later, which I often do.

Soup #1 - Taco Soup

I had lots of leftovers from a taco bar we did at work, and I was leaving town and couldn't eat another taco, so I made taco soup using:

• Ground Turkey (seasoned with taco seasoning) - probably had 1/2 a package of cooked ground turkey left
• Black beans (seasoned with taco seasoning) - probably had 1/2 a can left
• Diced tomatoes (probably 1/2 cup)
• Frozen corn (between 1/2 and 1 full cup)
  
• Frozen tri-colored bell peppers (probably 1/2 cup)
• Canned tomatoes (with sauce) -- I diced them myself (I had used half of one large can of tomatoes in a soup the week before and the other half was in the fridge)
• 1/4 of a jar of salsa
• Vegetable stock (as needed to get the soup consistency that you want) - you could use water, if you don't have vegetable stock (if you use water, you may want to add more seasoning, though mine was seasoned perfectly with the taco seasoning that was on the beans and meat and the salsa)

Note: Of course you can omit meat and add more beans for a vegetarian version

The preparation was very simple -- aside from chopping the tomatoes, all I did was dump all of the leftovers into the crock pot along with the frozen items and turn the crock pot to high, stirring upon occasion. Perfect cooking style for someone with a 5 month old.

When you serve it, you can add shredded cheese, crushed chips, sour cream or avocado/guac if you have any left from your Mexican/Taco Fiesta.

This soup kicked ass! It was definitely one of my favorites. I didn't end up freezing any because I liked it so much that I ate it all before I left town. Thus, I avoided food waste and saved my self some money. Win. Win.

Soup #2 - "Miso" (sort of)

I made this soup this morning. I have a great miso paste that a friend gave me and I had some vegetable stock (that I had previously made) in the fridge, as well as some other veggies that were just taking up too much space, so I consolidated and my miso had:

• Tofu (about 1/4 of a package browned in a pan with peanut oil and soy sauce)
• Edamame (1/4 cup)
  
• Mushrooms (1/4 cup previously cooked with olive oil and garlic)
• Broccoli (I only had about 6 pieces of broccoli left and it was raw)

That's it. If I had green onion, I definitely would have added it. The mistake was adding the edamame -- it didn't really work out so well. The mushrooms were great, though.

Preparation -- again, simple. I put the veg stock in a pot and dumped in all of the vegetables and add in two solid tablespoons of miso paste. While I was bringing that up to a boil, I browned the tofu, dumped it in and let everything simmer. Then, I enjoyed the soup for lunch.

With both soups, these are suggestions -- see what you need to use up and create your own soup. Let me know how it goes!