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Sometimes it’s about last minute and luck and a wee bit of ingenuity… And maybe a glass of Trader Joe’s inexpensive white table wine. Meals can come about entirely unplanned and are often (in our house, at least) consumed standing up at the kitchen island.

Tonight dictated such a meal – we were scrambling to get dinner, homework, stinky-kid-shower, and bedtime all wrapped up in a ridiculously short amount of time. School started on Monday and we are NOT in anything resembling a routine just yet. I figure we’ll be doing well to wrangle ourselves together by the end of September. One can hope.

So it was that I extracted a peach-mango salsa I had made on Sunday from the fridge to pair with my youngest son’s leftover rice and beans from Moe’s then grabbed an avocado on the verge to mash up into a quick guacamole-esque. Oh yeah, let us not forget the aforementioned wine. It’s not the broccoli spaghetti I had planned on, but when it became apparent that I only had to feed myself, well, I really wasn’t going to expend any more energy than necessary. Ahem.

I’d like to tell you it’s an überfab meal… It’s not that level of awesome, but it is good. It’s vegetarian, made mostly of easily recognizable whole foods, there’s fruit, fiber, protein, healthy fats, and a bit of spicy. In a nutshell, it’ll do just fine.

Guacamole-esque

1 ripe avocado
1T olive oil
Splash lemon juice
Dash salt
Sprinkle garlic powder

Peel an avocado, mash it in a bowl, add the remaining ingredients, stir well and enjoy!

Peach-Mango Salsa

This recipe is great because you don’t have to worry much about the amount of ingredients – you can mostly just use what’s on hand. Watch the cayenne, though – It can get real hot really quick!

1 peach
1 mango
1/2 jalapeño
1/2 sweet onion
2T olive oil
Juice of half a lime
Generous sprinkle of garlic powder & sea salt
Little pinch of cayenne (add more only after a taste test)

Slice onion and jalapeño to similar size and combine in food processor with everything but the fruit. Chop to whatever size you like (I vary between boulder-size chunks and pretty much puréed). Dice fruit to a size you like (I usually do small bites, less than half an inch wide by a quarter inch thick). Mix everything well and allow to mingle. Or suck it down immediately. Whatever strikes your fancy.

Hope this reminds you that dinner – or any meal – doesn’t have to be complicated or require lengthy preparation. The best thing to do is just take that quick moment to survey the situation. Take a couple deep breaths and relax – it’s just food, not rocket science.

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