Tuesday, January 27, 2009
Worth a Try
I had a delicious dinner last night, and you should try it--regardless if you give a shibbibbles about inflammation. We made Brown Rice with Black Beans and Cilantro (Cook's Illustrated March & April 2009). Roasted Carrots and Parsnips made a nice accompaniment, and the meal was really good! Just be careful when coring those parsnips! If you have an easy and safer way, let me know because I almost lost a finger a couple times...
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hey that baked quinoa and spinach you mentioned earlier is crazy delicious. good find!
ReplyDeleteyeah dawg, that quinoa dish was tiggity tizzight!!! i ate too much of it, haha.
ReplyDeleteyeah, that recipe is really good. I generally have good luck with NYTime's healthy recipes.
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