FORT BLISS, Texas – Tonight I cooked my wife a birthday meal, without burning it, for fewer than $25. It’s the first time I’ve successfully followed a recipe that didn’t come from the back of a frozen entrée.

Eight hours earlier I was providing public affairs coverage for the Dinner on a Dime, a cooking class hosted by Fort Bliss’ Army Community Service which features low-cost, healthy fare, and making my wife dinner was the last thing on my mind.

As I watched Aisha Ruhland, a financial educator with ACS, prepare an inexpensive meal, I began to realize this class was designed for people like me: Soldiers and spouses that don’t have that much experience in the kitchen.

I challenged myself to follow the class’ recipe for spinach with coconut milk and fresh fish Havana and do it in less than 30 minutes.

First I had to gather the ingredients from the Fort Bliss commissary. I dreaded wandering the aisles aimlessly in search of some obscure item, so I was pleasantly surprised when I found everything I needed in 20 minutes.

Before I started cooking I needed to prepare the apartment. I turned the stove fan on high and covered the smoke detector with a towel. Then I began to brace myself for the impending doom of a person’s first time cooking. I reminded myself that I didn’t spend that much money, if I did something wrong, it’s not the end of the world.

After putting myself at ease, I started by dicing the garlic and onions. Once my eyes stopped watering, I gathered up the massacred ingredients and with a steady eye on the recipe, began to cook.

I threw the garlic and onions in a pan with some extra virgin olive oil and waited for what felt like a long time for the onions to become translucent. Judging how transparent an onion is seems like a simple task, but it’s not. Five minutes later I determined the onions looked see-through enough to be considered translucent, and I added the spinach leaves.

In the class, Ruhland said to sauté the spinach until it wilts slightly. I began a regimen of stirring and mentally willing the leaves to wilt. Once the spinach bent to my will, I added the coconut milk. With a satisfying sizzle, the coconut milk hit the pan and my apartment filled with its pleasant aroma. I was just glad it wasn’t smoke. I put the creamed spinach on low heat and turned my attention to the fish.

I seasoned each side of the fish with salt and pepper and began lowering each piece into an oiled pan. I understand the physics behind adding oil to a pan to cook; I just wish it wasn’t such a painful process. With each slice of fish I added, the oil hissed angrily and spat hot oil in my direction.

It wasn’t easy, but I turned the fish on its uncooked side and waited for it to become white and flaky.

I moved the fish and spinach onto two plates and as delicately as possible and arranged the food on garnished plates with coconut shavings. I stood back and looked at the two dishes I prepared, and they looked good. I was shocked that with my almost nonexistent cooking skills I was able to create something edible.

My wife ate her birthday meal with a smile, and I was able to give her a meal more valuable than any fancy restaurant could. I just hope she doesn’t expect me to cook every night.

I completed my challenge, and with the help of ACS and the Dinner on A Dime program I know that any soldier or spouse can succeed too.

Dinner on a Dime is offered at Milam Youth Center, 10960 Haan Road, on East Bliss. Classes are free but advance registration is required. Classes are for military members and their families. Information: 569-8376 or www.blissmwr.com

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