If you are the host of Thanksgiving dinner this week, you also might be having houseguests, for one night or the weekend.
Or you may be expecting to welcome over friends who are back in town visiting their families.
Or you might just have a busy household that is planning a lot of shopping and/or football watching over the holiday weekend.
So there’s a good chance you could be whipping up breakfast or brunch or, as one of the food websites noted, “food between the feasts.” Something other than, ahem, a turkey sandwich.
Never miss a local story.
Here are our suggestions. The waffles are the most involved recipe here but also, apparently, the most rewarding. Humbly dubbed “world’s best waffles,” they start with a yeast batter that must be chilled 12 hours, ideally overnight. A few tips on these waffles from the Seattle Times:
▪ Make the batter in a pitcher. It’ll be easier to pour into the waffle maker than using a ladle.
▪ A Belgian waffle maker creates a crisper waffle than the traditional type.
▪ Maple syrup is a fine topping, but even better might be powdered sugar with lemon, or honey with squeezes of lime, or homemade jam, or Nutella, or even nothing at all.
The frittata cups are an easier brunch treat, especially good for a household on the go. A frittata is super fast, anyway, but cooking the egg and veggie mixture in muffin cups makes this a portable breakfast as well, if needed. Pack some up for the carload of shoppers. Don’t like kale? Substitute spinach, chard or other greens.
Finally, if it’s cold or wet this weekend, you might want to try a hearty bowl of pumpkin pie porridge. It has all the flavors of fall – including pumpkin, not just the spices – and it’s low in fat, too. Certainly it’s a healthier option for breakfast than a piece of leftover pie (as wonderful as that is).
World’s best waffles
Makes about four 9-inch square waffles
Note: Batter must be made 12 to 24 hours in advance. Recipe from the Seattle Times.
1 3/4 cups whole milk
8 tablespoons butter (I like salted), cut into 8 pieces
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
2 large eggs
1 teaspoon vanilla extract
Dash of bourbon (optional, but do!)
Heat milk and butter in a small saucepan over low heat until butter is melted, approximately 5 minutes. Let mixture cool until warm to the touch.
Meanwhile, sift flour into a large bowl, then whisk in sugar, salt, and instant yeast to combine. (Use a half-gallon or larger pitcher instead of a bowl, and later you can just pour the batter right onto the waffle iron, no ladle required.) Add the warm milk/butter mixture gradually, whisking until the batter is smooth.
In a small bowl, whisk eggs, vanilla, and bourbon until combined. Add egg mixture to the batter and whisk until well incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 hours, up to 24 hours.
Heat waffle iron. Get the waffle batter out of the refrigerator; it’ll be puffed up to about twice its original volume. Stir it to deflate/recombine.
Make waffles and enjoy their greatness! They’re best eaten while nice and hot, so distribute them as they’re done rather than standing on ceremony.
Pumpkin pie porridge
Recipe developed by Kansas City-based professional home economists Kathy Moore and Roxanne Wyss.
3/4 cup skim or 1-percent milk or almond milk
1 cup old-fashioned rolled oats
1/2 teaspoon pumpkin pie spice
1/4 cup canned pumpkin purée
1/4 cup cinnamon applesauce
4 teaspoons brown sugar
2 tablespoons chopped pecans or walnuts, toasted if desired
In a small saucepan, over medium high heat, bring milk to a boil; reduce to a simmer and stir in oats and pumpkin pie spice. Continue to stir and cook over low heat 4 minutes. Add pumpkin and applesauce and blend well. Cook an additional 30 to 60 seconds.
Divide between serving bowls. Sprinkle each bowl with 2 teaspoons brown sugar and 1 tablespoon nuts.
Per serving: 308 calories (23 percent from fat), 8 g total fat (1 g saturated), 2 mg cholesterol, 48 g carbohydrates, 11 g protein, 54 mg sodium, 6 g dietary fiber.
Kale and goat cheese frittata cups
2 cups chopped kale
3 tablespoons olive oil, divided
1 garlic clove, thinly sliced
1/4 teaspoon red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme
1/4 cup goat cheese, crumbled
Preheat the oven to 350 degrees. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
Heat 1 tablespoon olive oil in a 10-inch nonstick skillet. Cook the garlic over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes. Beat the eggs with the salt and pepper in a medium bowl. Add the kale and thyme to the egg mixture.
Use the remaining 2 tablespoons of oil to grease 8 of the cups in a 12-cup muffin tin. (Or use nonstick spray.) Divide egg mixture evenly among cups and sprinkle with cheese. Bake until the cups are set in the center, 25 to 30 minutes. Serve warm or at room temperature. Leftovers can be refrigerated up to a week and reheated before serving.