A few days ago one of my housemates got a waffle maker, so we obviously decided to have a breakfast party. We learned that Ed Sheeran is quality waffle-making music and invited friends with a selfie stick and GoPro for added entertainment. These friends also helped with the the leftover-batter-problem and dreaded dishwasher-less clean up. But waffles are also cool for those sans meal plan because you can freeze them for later. However, we didn’t make ordinary waffles, we made sweet potato waffles. Here’s an easy recipe from Food52, so in the morning you’re makin’ waffles.
- 6 tablespoons unsalted, melted butter
- 2 1/2 cups flour
- 2 tablespoons brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon orange zest
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 can coconut milk
- 1 1/4 cups pureed sweet potatoes
In a medium bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, orange zest, ground ginger, and salt.
Fries. They’re available every day for lunch and dinner (careful). They’re greasy and awesome. But which is the best? Of the Ratty’s varied french fry options, which do you prefer?
It’s a widely known fact that breakfast is the most important meal of the day. It is meant to provide the fuel that jumpstarts your day—whether it’s a meal to pregame a 9 a.m. midterm, or a bite at 11 a.m. before a Sunday spent in the Rock (Ed. Way too real.), it’s important that your body gets the nutrients it needs to keep you going. We love breakfast so much that we even made it for dinner.
This week, we whipped up an egg-white vegetable frittata accompanied by baked rosemary-paprika sweet potato wedges (we’ll call them wedges, but they’re really just fries). This is the perfect meal if you want to throw something together that’s quick, easy, and uses those veggies in your fridge while they’re still in their prime. There’s a lot of room for creativity, too—throw in any combination of vegetables, cheeses, or meats that sounds best to you. Yes, it might be considered breakfast, but who’s complaining? Check out the recipes after the jump.
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)
- 1/2 cup panko crumbs
- Olive oil for cooking