Oh, and there was my first, sad attempt at quinoa flour pizza crust.
But my point is, I really hate to waste food. And so I'm always checking the fridge for leftover ingredients I can toss into whatever I'm making. Here's what I learned today:
- Quinoa flour is a terrific addition to meatballs. I guess it does what breadcrumbs would have done, which is to make them more tender.
- Cauliflower, though white, cannot be blenderized into mushroom soup to turn it into "cream" of mushroom soup. Mushroom grits is more like it. (Don't worry, I'll eat it anyway.)