Three lunches…

I’ve decided to be more patient.  There.  I said it.  So when you hear me complaining about a line being too long, or a driver taking forever to merge, or a “maintenance” man pretending to know how to fix a broken refrigerator by blankly staring into it, as if he can fix it through sheer will power, you can hold me accountable for saying that.  You can nudge me in the arm and say, “I thought you decided to be patient.”  You can stop me mid-sentence, singing, “Paaaaaaaatience…”  Or you can just intentionally put me in situations that test my patience. No, actually, don’t do that.

You see, I’m learning that patience is a virtue, and it’s not God-given.  It’s something you (I) really have to work at continually.  So it may be easier to cry with tears of frustration, yell at strangers, or snap at people I love, but is that really solving the issue?  Wouldn’t it just be better to go with the flow and not sweat the little things in life?  I think so.

But, I think there are times when impatience is hard to overcome.  Like when I’m hungry.  I can turn into the Incredible Hulk if I-Don’t-Get-Something-To-Eat-Right-Now!  Come on, you know what I mean. So I picked out some quick and easy lunches this week to encourage my more patient outlook on life.   I’m all about quick.  And easy.

Oh yeah, did I mention delicious?  And Delicious.

Chili-Lime Chicken and Squash Adapted from Smitten Kitchen

By the way I quartered this recipe to make it for one person.  That’s me. Oh yeah, and the original recipe used acorn squash, but I like the sweetness of kabocha.  (Actually it was all I had, but worked really well.)

• 4 6 oz boneless, skinless chicken breasts, flattened to 1/2″ thickness
• 1 kabocha squash, peeled and sliced into 3/4″ slices
• salt and pepper
• olive oil
• 1 garlic clove, minced
• juice from 1 lime
• 1 red chili, minced
• 2 tbs chopped cilantro

Preheat oven to 230C (450F).  Season squash with salt, pepper, and olive oil, then arrange on a baking sheet and put in the oven for 20 minutes.

While the squash is cooking, heat a medium size skillet on medium-high heat and drizzle about a tablespoon of olive oil, enough to coat the bottom of the pan.  Season chicken with salt and pepper.  Cook 3-4 minutes per side.  When chicken is done, remove to a plate and allow it to rest for about five minutes.

In a small bowl, combine garlic, lime juice, chili, and cilantro.  Whisk in about 3 tablespoons of olive oil.  Set aside.

Transfer squash and chicken to a platter, then drizzle with the chili-lime vinaigrette.  Really, really addicting.

Black Bean and Sweet Potato Tacos From Joy the Baker

Again, I just quartered this recipe to make it for one instead of four.  Also, I added corn and red bell pepper to the cabbage slaw.  I didn’t include it in the recipe below though.

For the potatoes:

• 2 sweet potatoes, peeled and diced
• olive oil
• salt and chili flakes, to taste
• juice of 1 lime

For the cabbage slaw:

• 2 cups of cabbage (I used a red and green mix)
• 1/4 c yellow onion, diced
• 2 tbs cilantro, chopped
• juice of 2 limes
• salt and red chili flakes. to taste

For the beans:

• Olive oil
• 1/4 c yellow onion, diced
• 1 tsp ground cumin
• 1 (15 oz) can of black beans
• juice of 1 lime
• small corn tortillas
• optional: hot sauce and cheese

Preheat oven to 200C (400F).  Place the sweet potatoes on a baking sheet and season with salt and chili flakes, squeeze on the lime juice, and drizzle with olive oil.  Toss together, then bake in the oven for about 20 minutes until tender and brown.  I like to shake them a couple of times through the cooking process.  But that’s just me.  Remove when cooked through and set aside.

In a medium bowl, combine the cabbage, yellow onion, and cilantro for the slaw.  Add the lime juice, salt, and chili flakes.  Set aside.

For the beans, heat some olive oil in a medium saucepan.  Add the onions and cook until translucent, about five minutes.  Add cumin and stir until fragrant.  Add the beans and lime juice and cook until heated through.

For my tortillas, I drizzled my favorite hot sauce (Valencia) on top, then sprinkled them with some grated Monterrey jack cheese.  I put them in the oven to broil for about five minutes, until brown and bubbly.  Serve with potatoes, beans, and slaw.

Avocado and Edamame Salad Adapted from Joy the Baker

This is the recipe for ONE PERSON.  I divided it for you.  Go me.

• 15 shelled edamame, thawed
• 1 tsp garlic, minced
• 1/2 tsp fresh ginger, grated
• squirt of honey
• 2 tbs rice wine vinegar
• 1 tbs olive oil
• juice of 1/2 lime
• salt and pepper to taste
• 2 sliced green onions, white and green parts
• 1 tbs chopped cilantro
• 1 handful baby spinach
• 4 radishes, sliced
• 1/4 cup avocado, diced
• sesame seeds

In a medium bowl, pour boiling water over edamame until covered.  After a few minutes, drain the water and allow them to cool.  Set aside

For the dressing, in a small bowl, whisk together vinegar, oil, garlic, ginger, lime, salt, and pepper until combined.  Set aside.

In another bowl, combine the cooled edamame, green onion, cilantro, radishes, spinach, sesame seeds, and desired amount of dressing.  Toss together.

Hopefully you were patient enough to read all these recipes so you’ll never ave to be patient for food ever again.  Just focus on being patient for everything else.  I know I will.