“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
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Talk about a feel good food. Roasted roots satisfy on so many different levels. They are warm, sweet, salty, savory, hearty and so, so satisfying. This is one dish where you think to your self, “Could something so simple and d’lishess really be SO good for me?”
And the answer is Yes! Yes. Yes. Yes. And yes!
Can you believe that Thanksgiving is just two weeks away?? Just two weeks!
I don’t know that I’ll be cooking Thanksgiving dinner this year. In all honesty, I have been experimenting with different Turkey Day dishes since September, so I kind have that, “been there, done that, and don’t really need to do it again” feeling. But then again who knows. I’ve been known to change my mind.
Anyway, let’s talk turkey, or in this case, stuffing!
If you haven’t tried Quinoa (pronounced keen-wa) I’d say, “now’s the time”. It’s clean, simple, and d’lishes (I know I’m a dork, but I couldn’t resist).
Technically, Quinoa is a seed, but for all intents and purposes we’ll keep things simple and group it with the grains. And in the world of grains, it just doesn’t get any easier than Quinoa.
I grew up eating lots of ground beef. My Mom’s infamous meat sauce over a plate of spaghetti was a twice a week staple in our house. Stuffed peppers, stuffed cabbage, and yes… even a good old Manwich were some other ground beef staple meals I grew up eating. I loved them all.
I usually pick up a couple bunches of leafy greens when I’m doing my grocery shopping… whatever looks good, I’m not too picky. This week it just so happened to be Swiss Chard.
Yikes, I almost forgot… this is the Cumin Scented White Bean recipe that I promised! I served them with my Simply Seared Tuna w/ Triple Herb Sauce. They literally take all of ten minutes to throw together!
