No, it’s not sweet potato mashed potatoes, it’s Dolce Potato Mash and it only takes one Friends episode to make.This particular recipe serves 8, so tell that ninth friend to spend his Thanksgiving somewhere else.
Anyway, between passively watching football and catching up with correspondence (just a euphemism for procrastinating), run down to your nearest Trader Joe’s or Associated or Gristede’s for the following ingredients:
3 pounds of sweet potatoes, peeled and cut into symmetrical 1″ by 1″ cubes (or chunks in an assortment of sizes)
1/2 stick of butter
1 banana, sliced
1 orange, zested and juiced
1 cup of chicken broth
1/2 cup of brown sugar
1/2 teaspoon of grated nutmeg (opt., aka only if you’re feeling fancy)
Salt and pepper
And here we go.
Boil potatoes until as tender as a first kiss. Drain and reserve.
Return the pot to the stove top over medium heat.
Add butter and bananas into the pot.
Cook bananas for 5 minutes before adding the orange juice to the pot, reserve the zest.
Allow the juice to cook out (this typically takes 1 minute).
Add potatoes to the pot, as well as the stock and sugar.
Mash potatoes, banana, stock, and sugar together until more combined than the Boleyn blood line.
Season with nutmeg, salt, pepper, and orange zest, to your ultra-refined taste.
Mash to combine spices.
There you have it, your first Friendsgiving dish! Hope you enjoyed this recipe (discovered a la Food Network), and stay tuned for more posts!
When the nutritional superstar of our decade and the most important meal of the day get together, there’s no telling what could happen. Maybe you’ll finally be able to combat those awful morning headaches, or have enough energy to do that morning run you’ve been meaning to go on.
Quinoa is one of the most protein-rich foods we can eat, containing all nine essential amino acids, and has about twice as much fiber as other grains. Since it’s more so used in lunch and dinner dishes, we were ecstatic to find a breakfast recipe that featured both this supergrain and our ingredient of the week: bananas.
Initially, we planned on making two servings of Chocolate Banana Breakfast Quinoa (click here for that recipe). But we forgot to pick up cocoa powder while we were out shopping for groceries—a minor slip up on our part that turned out to be a blessing in disguise. Rather than go back to the store to buy what we had forgotten, we decided to make the recipe our own, aka alter it to fit what we had in our pantry (namely, cinnamon, honey, and a bag of walnuts).
Here’s what we ended up using:
½ cup raw quinoa
1 cup almond milk
½ cup water
Dash of sea salt
1 banana ( ½ mashed, ½ cut up in slices)
2 teaspoons honey
1-2 teaspoons cinnamon
½ teaspoon vanilla extract
1 cup of walnuts
½ teaspoon brown sugar
And here’s what we did, in numerical order for your convenience!
Bring ½ cup of quinoa, ½ cup of water, 1 cup of almond milk, and dash of sea salt to a boil in a small pot.
Once boiling, reduce the heat to a simmer and cook, stirring occasionally. (Usually recipes say to cook the quinoa until all the liquid is absorbed. That’s nearly impossible with this recipe, given the ratio between the amount of liquid you’re using and the amount of quinoa you’re boiling. We recommend cooking the quinoa for a solid 10 minutes, then turning off the stove.)
While the quinoa is cooking, toast the walnuts in a separate pan. Turn the stove on to low heat and melt a small bit of butter on the pan. Pour the walnuts into the stove. Sprinkle ½ teaspoon of brown sugar and a pinch of cinnamon on top of walnuts. Remove walnuts and transfer to a bowl after 4-5 minutes.
Remove quinoa from stove and transfer to a bowl.
Mix in the mashed banana, cinnamon, vanilla, and honey. Stir until evenly combined.
Garnish quinoa with banana slices (and mint, if you’re feeling fancy). If the quinoa is too dry, mix in some almond milk.