This is some slow, lazy, budget cooking. There was a chapter of my early adult diet that consisted entirely of lentils, rice, beans, and pasta with the occasional splurge on a nice block of cheese or some chicken. Luckily, these easily affordable foods are delicious and filling, and it’s easy to make a giant batch if you have an army to feed or just need to have dinner ready for yourself for the rest of the busy week.
I love a soup that is just as good hot as it is cold. With the unpredictable Oregon springtime weather, my lately medium-low attention span, and my busy schedule, having something quick and easy that can be served a few different ways is always nice.
I recently became obsessed with Stonewall Kitchen’s Roasted Garlic and Onion Jam. It’s great on pulled pork sandwiches, Parmesan toast, pizza, chicken, roasted vegetables, salads, baked fruit, everything! At almost 6 bucks for an itty bitty jar, I knew I had to try and see if I could make it at home.
This was my first attempt at making up a recipe, and it turned out beautifully! I have made fig jam before, so I knew the basics, and the rest I improvised. Beginner’s luck, definitely.