I strive to deliver a good set of interesting recipes here each week, and I do it for two reasons. The first is to feed my family a wide variety of healthy and delicious meals, and the second is to provide readers of this blog with a number of options to help them do the same.
Today, though, I’m going to do something different. I'm not shooting for the culinary stars. I'm down on the ground, foraging. I’m going to show how a tasty, well-balanced meal can come together in about five minutes by using some very basic dishes. This in and of itself is a great thing, but this meal has a bonus: it requires no thought, and as anyone who has ever worked all day and come home hungry knows, thinking is the last thing you might want to do. Certainly, that’s the case for me.
My father, who was a lawyer, used to complain at night when he was tired by saying, “Working with you back is one thing, but when you work all day with your mind, that’s what being tired is.” I know what he means, and he didn’t have to cook for himself, or his family.
So the other night, I came home from work a bit on the late side. Santa Maria had already had dinner out, at a business meeting, and in the time it took her to sing goodnight to the girls, I made a couple of quesadillas, heated some previously cooked rice, warmed some black beans, and whipped up my hot robot spinach. Dinner was done before she could finish her rendition of “Au Clair de la Lune.”
Here’s a breakdown of how it’s done (the links above have the recipes for the dishes).
- Cook rice early in the week and keep it in the fridge to heat at a moment’s notice.
- Always have black beans in the freezer, or better yet, in the fridge; make them on a Sunday morning.
- Keep your larder stocked with cheese and corn tortillas.
- Always have garlic on hand.
- Buy pre-washed baby spinach so you can toss it right in the pan.
And here’s a rendition of “Au Clair de la Lune” that I found. Santa Maria grew up listening to her mother sing it, and it’s a beautiful thing to do with you kids.