The heat and humidity in Boston this last week threw a wrench in my bread plans, but I have have some success with the groceries! In full disclosure, the grocery bill was so slow mostly because my restaurant bills were so high ... but you'll get some good restaurant reviews out of it! (sneak preview: Tomorrow is Flatbread Co: - it's fantastic!)
I do have a recipe for you, and I found it somewhere you may have not thought to check yet. Your pantry! We all have canned vegetables hanging around, but if your pantry is anything like mine, they're probably collecting dust in a corner. Not sure what I was in the mood for tonight, I picked up a can of blackbeans and found this recipe. My version has a few modifications - you can see the original on a can of Westbrae Natural Organic Black Beans! I split the recipe in half, but more on that in a minute.
First, get the water boiling for the rice. While it's heating up, dice 1/2 an onion, and 2 cloves garlic. Saute in a TBSP or so of olive oil (careful, you have to watch the onions - they burn quickly!) add a dash of the following spices: cumin, chile powder, oregano, salt, paper. If you have others, feel free to substitute - this should be what tastes good to you! Once the onions are soft, add 1 cup on black beans, and two whole tomatoes, diced. Bring the whole thing to a gentle boil, and then turn down and simmer for 10 minutes or so. Serve over the rice. Top with a little salsa, and sliced avacado if you have it - I was wishing I did! Black beans and rice isn't anything too innovative, but I did like this version a lot.
If you pick up the Westbrae brand of black beans, you'll see this recipe is meant to serve at least 4. Cooking for 1 with most recipes can be daunting, so make it easy on yourself and just half the recipe! When you're done eating, pack the leftovers in tupperware and tomorrow's lunch is already made.
The meal you don't have any excuse for when cooking for one is breakfast! Check out Maura's yogurt parfait - it looks so good!