This summer, I was inspired to get pinky y cerebro out of the closet. With only a little red wine and a lot of caffeine, I made these sweet, fluffy, and refreshing pinky-spiced mac and cheese.
Pinky cerebro isn’t really a mac and cheese. It’s made with rice and lentils and a creamy lentils and rice cheese and topped with a buttery, fresh avocado. It’s also made with a much lower sugar content than “normal” mac and cheese, so you’ll want to add some other sweet or savory things to it as well.
The best part about making pinky cerebro is that it comes with a little booklet of recipes for all of the main ingredients. The rice and lentils are also made into a lovely rice pudding/mac and cheese soup, which you can top with a little extra cheese and/or veggies. Its not quite as good as the rice and lentils alone, but hey, Ive got a lot to prove in the next year.
This is my favorite, because I love the way the rice and lentils add a wonderful texture and crunch to the mac and cheese. The added ingredients also make a great addition to any mac and cheese dish. I’m also a big fan of the rice and lentils.
Most of the recipes in this book are adapted from this book. For that reason I wanted to give a couple of recipes to try and find the most effective ones. These recipes are my favorite ones in the book but the ones you want to try are in this book too. We’ll probably never get down to the best ones, but I’m hoping that someday we can find the inspiration for some of these recipes.
As you might expect, I’ve been using lentils from the local grocery store. I buy them in the bulk from a small superstore. Also, when you want to make a recipe with lentils, you can cook them in a pan before adding them. If you’re using a pressure cooker, it really becomes a lot easier.
And I have discovered that lentils are one of those foods that need to be prepped in advance. I mean think about it… you get a lot of food, and what you want to eat the following day is going to be different than what you had intended. So having lentils in the fridge or freezer makes the prep time a lot more manageable, plus it makes it much easier to throw together something tasty when you want to eat it.
I think I have actually given up on the “prepping lentil” thing. I just cook lentils over brown rice. I also like to roast vegetables. I think those are the two things I really dislike. The rest of the cooking is a breeze, because you just have to put things on the stove.
I’m not sure why I don’t want to actually go ahead and make brown rice. The other reason I do do it is because I usually don’t want to put all the ingredients in the blender.
