We’re off meal plan, and when it’s gross and cold out (I’m sorry, what exactly was coming from the sky this past week?) we can’t help but hole up in our apartments and take to the kitchen. Cold weather is the perfect excuse to eat some hearty root vegetables, and our favorite is the sweet potato. There are several ways that you can transform sweet potatoes into the perfect, satisfying meal—we opted for this delicious Sweet Potato Quinoa Burger recipe.
Sweet Potato Quinoa Burgers with Crunchy Guacamole (Serves 3): (adapted from Made to Create)
What you’ll need:
1/3 cup quinoa
2/3 cup filtered water
1 cup cooked sweet potato (about 2 medium potatoes)
3/4 cup white kidney beans
1/2 teaspoon sea salt
1/4 – 1/2 teaspoon chipotle or chili powder
1/4 teaspoon garlic power (or 2 cloves minced fresh garlic)
Being on meal plan getting you down? Hungry for some fresh produce? Don’t worry, there’s STILL time to sign up for a Brown Market Share!
The Spring 2014 Market Share will run for 11 weeks, from February 6 to April 24. Distribution conveniently takes place every Thursday from 12 p.m. to 6 p.m. at Brown/RISD Hillel (the corner of Brown and Angell). Expect a variety of locally-sourced, farm-fresh produce every week. This includes root vegetables and wintergreens, as well as fresh bread, dairy products, and meat!
The deadline for sign-ups is this (UPDATE) Thursday, January 30 at 11:59 p.m . For more information, check out their website or Facebook page, and if you’re ready for a nourishing semester, click here to sign up.
Being off meal plan has really pushed my culinary boundaries. From making my way through the Smitten Kitchen cookbook to exploring the aisles of Trader Joe’s, I’ve tried it all. (Except maybe duck. I haven’t delved into fancy poultry.) However, when I don’t feel adventurous or I’ve had a hard day, there’s always one recipe I can fall back on: Puerto Rican-style rice and beans. It’s easy, it’s filling, and it reminds me of home. I could also eat it for a week straight and not get bored—an ideal recipe for any off meal plan cook.
Not pictured: the huge mess that is my kitchen.
What you’ll need:
A couple of tablespoons of olive oil
Half an onion, minced
1/3 of a red bell pepper, chopped
2 carrots, chopped
1/4 tablespoon of Goya seasoning (I use Cilantro y achiote, but any type works because Goya = food of the Gods.)
1/4 tablespoon of oregano (I used thyme in this recipe, because I am a dorm room cook and I grab whatever herb is at arm’s length.)
1 tablespoon of tomato paste
3 tablespoons (or 1 large spoonful) of white cooking wine
1-2 cloves of garlic, minced
1 teaspoon of white vinegar
A can of Goya red kidney beans, drained
Salt and pepper, to taste
Optional: Half of a chicken bouillon cube. Because Puerto Rican-style rice and beans are not strictly vegetarian. Oops.
Given the amount of Scrubs I watched back in high school, I almost never think about it. For all the inside jokes and times I pissed myself laughing, Scrubs is sits deep in the recesses of my pop culture knowledge —back next to Salute Your Shorts, The Jerseyor Don’t Look Under the Bed. In fact, I think about hating Zach Braff more than I think about Scrubs itself. Or I think about John C. McGinley in the abstract (because that’s where he looks best). There is one occasion on which I think about Scrubs immediately and without fail. That occasion is Steak Night. Continue Reading
I have a pet theory that might get me crucified by the Internet’s profoundly outspoken food community: young people hate cooking because of recipes. Sure, people hate cooking for several other reasons: “fucking” dishes, “it doesn’t taste good,” “fuck buying groceries”…I could go on forever. But I still firmly believe that at the end of a hard day of passive lectures or massive reading or tedious entry-level work, the last thing a young person wants to do is whip out The Joy of Cooking and get some chicken pot pie going (if you are that kind of person don’t bother hitting the jump). The following is a manifestolisticle of the anti-recipe school of cooking—for the school of cooking that treats meal-creation as just that: meal creation. Rachael Ray invented the 30-minute meal, Paula Deen crafted Diabetes for Dummies, and now I’m going to explain how to cook intelligently and efficiently as a college student. Continue Reading
Spring Week has come and gone (goodbye, collection of fratty tanks…), and reality has begun to sink in; the end of the semester is fast approaching. As much fun as I had over Spring Weekend, I was more than ready to start using my kitchen again to create some delicious (and healthy) homemade meals after a week of Sno-Cones, popcorn, tater tots and an (over?)abundance of Baja’s. After buying all of the fruits and vegetables Eastside Marketplace had to offer, I set aside an entire afternoon for cooking, during which I made enough food to feed me for the week. Of these dishes, my favorite was the one that gave me an excuse to eat my favorite meal — breakfast — three times a day.
Brunch is a glorious thing: it both facilitates and deems socially acceptable the simultaneous consumption of eggs, bacon, french fries, pastries, sandwiches, coffee and alcohol. Brunch is one of those meals that people usually eat at restaurants, because they (like myself) are much too lazy to actually prepare such a cornucopia on a lazy Sunday. However, after a week of barely even opening the refrigerator, I was feeling inspired, and thought I would put in the effort to make a deliciously brunch-tastic tart. Continue Reading
The latest and greatest news, commentary, culture, entertainment, sports and miscellany from College Hill and beyond, brought to you by The Brown Daily Herald. If you have questions, comments, tips, ideas or want to write for us, shoot us an e-mail at firstname.lastname@example.org.