The other day, I was having lunch with my friend, my cooking and baking-challenged friend. She told me of the argument that she had had earlier that morning with the architect heading the renovation of her apartment. My friend lobbied for a kitchen-free loft, while the architect countered that to do such a thing would essentially yield resale suicide.
My friend was incensed and proceeded to tell me that she orders out for everything from her first cup of coffee in the morning to the gum that she likes to chew after her take-out dinner. She regaled stories of using her oven as additional closet space and the time that she turned on the oven to re-heat leftover take-out, only to realize that she had singed the family of mice nesting inside.
Don't judge her. The poor thing just never learned how to cook. Neither her mother nor her grandmother had a passion for cooking, so neither of them emphasized how important it is to be able to feed ourselves nutritious and economical meals.
In the middle of this lunch date it occurred to me how lucky my friend is that her child does not have food allergies. What would she do if all of a sudden she had no choice but to cook? Well, she would probably call me, but then she would have to get busy in her kitchenless apartment and cook up some safe grub for herself and her family.
An allergy diagnosis is never an easy thing, but it must be even harder for those of us who aren't so keen on reading recipes and spending hours in the kitchen reducing a sauce or making a roux. I talk to frantic, newly diagnosed people, so worried that they will never be able to feed their children or themselves again. So, I thought that this week, instead of a dessert recipe, I would give you a delicious and very easy recipe that serves as either a colorful, nutritious and fiber-dense main course for one or a zesty side for four. I hope it helps.
Southwestern Black Bean and Yam Salad
1/2 tsp olive oil
1/2 medium red onion(s), cut into thin wedges
2 medium garlic clove(s), finely chopped
1/4 tsp ground cumin
1/2 cup canned black beans, rinsed and drained
1/2 cube cubed, cooked yam
2 Tbsp cilantro, fresh, chopped
2 tsp lime juice
1/4 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste
pinch cayenne pepper (optional)
In a large skillet, heat the oil over medium-high heat and add the onions and garlic. Sautee for 2-3 minutes or until soft and translucent. Add the cumin, black beans and cubed yams and cook just until heated through.
Transfer the mixture to a large serving bowl. Add the cilantro, lime juice, salt, pepper and dash of cayenne (if using) and combine well. Serve warm or cold.
Serves 1 as a main course, or makes 4- 1/2 cup servings.