Rice? Greens? Why?
Posted by Meg
In cooking, as in life, necessity is indeed the mother of invention. I have two oddly prohibitive factors at work in my kitchen right now:
1. My fridge can’t seem to hold a temperature for more than 24 hours. My food is either near frozen or spoiling instantly.
2. Last Saturday, I was boiling some yucca to take to a friend’s place for pre-dinner starchy goodness (pictures to come). I removed the pot from the burner, drained the yucca, and was bagging it, when I accidentally set the plastic bag down on the not quite cool burner, meaning that I now have a thin coating on my left front that I’m not sure how to remedy.
Last night I found myself wanting some kind of Mexican pico salad type thing and pan-fried tuna with lime. In a perfect world, I would have included spinach (but I don’t buy greens anymore because they spoil on me) and rice (but I didn’t want to use the other front burner). I was worried I was going to end up mixing a gross hodge podge of leftovers, taking a bite, and waiting for breakfast the next day. Instead, my creation look a bit like this, and it was delicious:
1/2 tomato
1/2 red onion, thinly sliced
garlic (I think maybe 1/2 clove? Leftover from… something)
cilantro
juice of 1 lime
black beans
chick peas
white shoe peg corn
probably 3 big spoonfuls of plain yogurt
Texas Pete, 5-10 shakes of the bottle
Mix all that up, lay your tuna grilled in lime and cilantro on top, give it a couple shakes of cumin, and enjoy. I certainly did. Took me about 10 minutes total.