green peas & kidney beans
After college, with packed bags and a one-way ticket, I decided to spend some time traveling and living abroad. Several months later, I found myself living in Rome, Italy, and staying for nearly a year and a half. My time spent living abroad taught me many things (mostly about myself) and provided me with invaluable life lessons and experiences. In the end, what I found most remarkable was that I was capable of living such a simple, carefree life (that, and consuming mass amounts of pasta).
Living the life of a vagabond is not as glamorous as it sounds; it involves triangle-shaped rooms, shady bus routes and cold showers. But it also sparks creativity and ingenuity (if not out of necessity). Had it not been for my food budget of five euros a week, I might never have learned how to make meals that mattered.
I learned to cook from instinct by the hand of one of my, now, dearest girlfriends (and former roommate), Jess. These days she happens to help run an amazing local-foods operation in Seattle (the Seattle Tilth) where she helps educate school children on the importance of a healthy, sustainable diet–but that’s another story. Though come to think of it, it may not be so far off from what she taught me.
Thanks to many, many home-cooked creations and scrounging the cupboards, I learned to use the bare minimum and make it work. These weren’t meals one might find along Via Condotti, but they were satisfying, easy to make, and healthy.
This meal in particular evolved from an Italian side dish into one of my staple go-to dinners. Now, (settled into life in NYC) I know that if I get off work later than I’d like, I can still go home, find the ingredients stocked in my cupboard (and freezer,) and within 20 minutes I’ll have a warm dinner in front of me. It’s so simple, but so good.
Ingredients
2 Tablespoons Olive Oil
3 Cloves of garlic, thinly sliced (more or less to your liking)
1 15 oz can of Kidney Beans (I like Whole Food’s 365 Organic brand)
1 Cup Frozen Peas (again, the 365 Organic is my preferred)
1/4 Teaspoon Sea Salt
2 Cups cooked quinoa (or brown rice)
Tamari or Low-Sodium Soy Sauce
To prepare the quinoa, rinse one cup and combine with two cups water in a small pot. Heat, uncovered, and bring to a boil (this takes 3-5 minutes). Once the water is boiling, cover and simmer for 10-12 minutes, or until the water has evaporated and the quinoa is light and fluffy. Set aside.
In large skillet, heat the oil and add the garlic. Cook for just a minute, then add the frozen peas and the salt. Stir until the peas become tender (about 1-2 minutes). Next, stir in the kidney beans (after draining and rinsing), and cover. Turn down the heat to low and let it cook for 2-3 minutes.
Divide the mixture and serve over one cup of the warm quinoa (or rice) and mix in a little tamari or soy sauce. I prefer tamari which is gluten-free. The meal makes two servings, which is great for lunch at the office.
A great source of fiber and protein, and nothin’ but good fat (and little at that), this simple but tasty meal reminds me that whole, healthy meals don’t need to be pretty or complicated. There are occasions where a fancy complicated plate comes my way (either with guests or at a restaurant)–and I love it–but most days, my meals just need to be quick and affordable (and tasty).
2 comments May 28th, 2009
Meditative breathing techniques, also known as pranayama, were first introduced to me at the Sivananda Center; I was aware of the benefits pranayama offered, but being the high-strung person I tend to be, I had a hard time getting into it at first. However, once I began to practice the breathing exercises regularly, I started to feel my body relax and any worries from the day slip away.
