Aside: Do you think it’s weird that I schlepp veggies to and from work?

OK, not a major catastrophe, but certainly it cramped my style in the kitchen. I thought about what I could throw together that incorporates the two things I wanted to get out of dinner, namely vitamins and fiber. Legumes to the rescue! Luckily I had the foresight to cook up a pot of black beans last night while I was puttering around. If you don’t have fresh black beans then canned ones will work perfectly. Lentils are one of my favorite quick fixes for many things, including salads and canned soups. They give dishes more “heft”, and are full of vitamins.

Not a Freakin’ Veggie Around

Total time: 30 minutes
Total cost per serving: approximately $6 each for two servings

1 cup dried lentils
2 boneless, skinless chicken breasts
2 tortillas (corn, wheat…whatever your fancy. There’s so much fiber in this meal from the beans and lentils that it’s OK to go for taste)
1/2 cup black beans (canned non-fat refried black beans or mashed up fresh black beans will work)
1/4 to 1/3 cup grated cheese (for my soul)
pico de gallo
1/2 cup chopped celery (I cheated and bought the pre-chopped stuff from the store, and it’s still only ~$1.30)
1/4 cup chopped RED onion (ditto with the pre-chopped onion. I use red onion here because I’ll be eating it raw and red onions are milder)
1 lemon
dried thyme
(all measurements are approximate, go with what tastes good to you)

1. Put the lentils in a pot and cover 1-2 inches with water. Bring to a righteous boil, then reduce the heat, cover and simmer for 15-20 minutes. I like my lentils firm, but some folks like ‘em so mushy you can’t tell that they were ever solid. If you fall into the latter category then simmer them for up to 30 minutes.
2. Meanwhile, cook the chicken in a pan over med-hi heat about 5 minutes on each side, depending on the thickness. You want to make sure it’s cooked all the way through, so check it by cutting if you’re unsure. While the chicken cooks spread the black beans on the tortillas. If you aren’t using pre-chopped onions and celery then now would be the time to chop.
3. Once the chicken is done let it cool down until you can handle it, then cut it into chunks, smaller than bite size. Sprinkle the chicken on each tortilla, then the cheese. You might not use all the chicken, but that’s OK. Just save it for another meal.
4. Put the tortillas in a toaster oven or a real oven and heat until the cheese melts. Top the tortillas with pico de gallo.
5. Once the lentils are cooked strain out the water and let them cool a minute or two. Put the celery and onion in a bowl. Grate the lemon zest off the lemon, careful not to get the bitter white part, just the zest. Add that to the bowl. Cut the lemon and squeeze the juice into the bowl. Dump the lentils in with dried thyme to taste, and mix thoroughly. Serve with grapes, which are pretty much nature’s candy right now.

To be fair, some might consider celery, onions and tomatoes veggies, but I don’t. Tomatoes are technically a fruit, there’s so little onion in this dish that it accounts for minimal nutritional value, and celery I just arbitrarily don’t consider a veggie, for no good reason. Don’t you love how I force things to fit into my description?

I want to give one more shout out to black beans and lentils. Check out the links to see how badass these are nutrition-wise. Should you be concerned about the unpleasant after-effects of eating legumes, I have one word for you: Beano. That stuff is miraculous.

I don’t go out to eat much at all, which saves me money and keeps me fit. Although I love to cook, most weeknights I can’t spare more than about 15 minutes in the kitchen. Over the years I have developed a rotation of my favorite throw-together meals, and now you get the benefit of all that work There’s only one rule to making quick and cheap dinners for yourself, and that’s to keep a stocked pantry. I always have canned beans, whole wheat pastas, vinegars, spices and frozen veggies on hand. You’d be amazed what I can come up with when it looks like there’s nothing in the house. I give you exhibit A:

Sesame Salmon and Summer Bean Salad (I just made up that name)

Total time: 5-10 minutes
Total cost per serving (for 2): about $6

For the salmon (2 servings):

3/4 lb prepared sesame crusted salmon from Whole Foods (it’s a convenience, and only $8)
no stick spray

For the salad (2-4 servings, depending on your appetite):

1 ~15 oz can of navy beans, white beans, cannelini beans, or great northerns
one med tomato
one very small clove garlic (trust me, go small)
about a cup of frozen spinach
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/8 to 1/4 teaspoon Italian seasoning
salt to taste

1. Heat a pan over medium heat. Fish is delicate so be sure to use medium. Once the pan is hot, spray with no stick spray. Lay the salmon in the pan and cook on one side for 4-5 minutes, depending on the thickness of the fish. Flip and cook another 4 minutes until cooked through.

2. While the salmon is cooking, drain the beans in a strainer and rinse well. Coarsely chop the tomato and mix with the beans in a bowl. Mince the garlic clove and add along with the oil, vinegar and seasoning. Nuke the spinach about 90 seconds and add to the bowl. Stir and inhale deeply. It’s heavenly when the hot spinach hits the garlic olive oil and balsamic vinegar. Sprinkle a little salt to taste and serve.

I pretty much planned this on the fly, throwing in things that I thought would taste good together. Don’t worry if you are a total noob in the kitchen. Eventually you will learn what pleases your palate and you’ll be making stuff like this, too. The best part about this side dish? It’s mega healthy and it tastes wonderful. Salmon is full of vitamins and good fats, you get fiber from the beans, good fats from the olive oil, vitamins from the tomato and spinach, and all the medicinal properties of raw garlic. That’s why you use a tiny clove, cuz too much raw garlic is no ones friend, and no one will want to be your friend after you eat it.

And for dessert? I have a late night sweet tooth, which is not good for my girly figure. Instead of dessert I drink an aromatic caffeine free tea, like TeaGschwendner’s Rooibush Creme Caramel, with just a touch of local honey and nonfat milk. Don’t believe it will soothe your craving? Give it a try and tell me I’m a liar.