Snapper, Black Beans

The secret of a good lunch is often in the previous night's dinner. (And the secret to good photography is lighting, which I can't focus on in the morning rush. For now.)

Some broiled filet of snapper on mesclun with asparagus and honey key lime dressing wouldn't be as likely if the snapper hadn't been cooked the night before. The same is true of the black beans and rice. The berry cobbler is easy enough to make with berries, maple syrup, a little kuzu or cornstarch, and some pie crust. Or buy one for fun, but know your fat won't be as good and the sweetener will be white sugar.

The fast version: saute some fish in a skillet with olive oil, lime juice and garlic, use canned Cuban black beans over some already cooked rice (you could even use instant. Heat left over rice briefly or it will be crunchy and not good), and throw a yam in the microwave for five or ten minutes. I happened to have some steamed spaghetti squash, too. This is another easy microwave item. Skip the asparagus, or throw it in the skillet with the fish (at the end).

When I make black bean soup, I put the soaked, rinsed black beans in the slow cooker with a bay leaf or two, several cloves of garlic, peeled and cut in half, and several pieces of smoked turkey parts. Over night on low is ideal and it can be packed hot in a thermos. Garnish with lime juice, check the salt, add raw onions, peppers, tomato, avocado, cilantro, cheese if you like.