February 5, 2010
Who says that winter is a wretched, terrible, not at all good time for salads?
Well, I do, most of the time. But look! This combo is pretty darn tasty. And it’s so good for you that you can feel mighty righteous after eating it and justify just about any kind of dessert afterwards.
- 1 cup quinoa
- 2 carrots
- 1/2 small red cabbage
- 1 thimble-sized bit of ginger
- 1-2 cloves garlic
- curly parsley
- olive oil, salt, pepper to taste
Of course, you know how to throw it all together without any help from me. So I’ll just contribute this one nugget of wisdom: once you’ve cooked the quinoa, toss the chopped ginger and garlic in right away and let it all steam under the lid for another couple of minutes with the heat off. This takes a bit of the zing out of the garlic. Your coworkers will thank you for that if this ends up being your lunch the following day.
January 21, 2010
You know what I cooked on this lusciously lazy Thursday night? Not a damn thing. (Well, I guess I did brownify the garlic in some olive oil before tossing it over the arugula–but that hardly counts.)
And now, having licked my fingers, I’m wondering why we don’t have sandwiches more often. Why is my imagination a barren tundra when it comes to thinking of scrumptious, non-traditional things to squeeze between two chunks of bread? Dear reader, please help me out. What must I try?