So, like my breakfast, my lunch tends to be a little boring. I just don’t put any effort into it, so whatever I have on hand goes in the microwave, typically, or I eat it cold. (My husband thinks I’m crazy, but food is food, plus my family stopped using the microwave years ago; we used a convection oven for reheating. I like the idea of not “potentially” altering the molecular makeup and nutritional value of my food, and I had adjusted to non-use… until I got married. Now I also have a convection oven, which I would theoretically prefer to use… unfortunately, it has this problem of mysteriously becoming covered with junk that doesn’t have a home, 😕 and the past few months, I’ve been too lazy to dig it out for use [i.e. find a new home, at least temporarily, for everything on top, and in front, of it, so it doesn’t melt] 😦 ) *end microwave vs convection oven personal debate that has nothing to do with this post (ahem)*
The other day, I decided to spice my lunch up a little. I was just in the mood for something other than tamales. 😉 I finally finished those burrito leftovers (effectively slaying two birds with one meal)! Coming from a family of 9, as I do, it’s difficult to wrap my mind around cooking for 2: it just never seems like enough (so I make more). I thought I had finally done it with those burritos. Apparently not. I also cooked up some of the fish that I bought ages ago and can’t cook for dinner (since my husband doesn’t like fish, if he knows it’s fish 😉 ).
Here’s my super-simple-if-you-have-leftovers-but-still-not-terrible-if-you-don’t recipe for baked tilapia, cilantro rice and black beans in salsa:
(I just followed the directions on the bag 🙂 )
- Tilapia fillet
- Oil spritzer
- Preheat oven to 425°
- Put your tilapia in a shallow baking dish, spritzed with oil (I used a “cooking spray” replacement I found on Pinterest: 1 part olive oil, 5 parts water in a spray bottle [from Dollar Tree]. Shake well before use.)
- Sprinkle with salt and pepper. Drizzle with butter (or place a couple shavings on top — they’ll melt in the oven).
- Bake for 6-15 minutes, until flaky and opaque (mine took about 15, although the package said 6-10).
It wasn’t too fishy, which I enjoyed, although it could have done with a little more spice/flavor. For a quick and basic recipe, though, I was perfectly happy.
I just used my leftover brown rice. If you’re cooking a fresh batch, I recommend Martha Stewart’s “recipe” — worked like a charm. Growing up, I always hated rice. Turns out, you can cook it without it being mushy and soggy. 😉
- Melt a cube of cilantro sauce (or use about 1T, if you make it fresh — I made mine this summer and still had some in the freezer)
- Stir it into your rice.
- The end
The black beans are even easier (just like they sound). Unbelievable.
Black Beans in Salsa
- 15 oz can of black beans, drained and rinsed
- 1C chunky salsa
- Mix black beans with chunky salsa.
- Warm and serve.
I picked up some Simple Truth Organic beans at Kroger last week, when they had them on their 10 for $10 sale. I think I like them. Wait a minute… what am I talking about? Black beans? What’s not to like? 😀
Seriously, though, it’s awesome to find something organic for $1. 🙂 I think I will keep an eye on that brand.