Sunday, March 25, 2012

Breakfast for Lunch but not Brunch

So here's the deal. I already know that I'm going to be in a not-so-great a mood this week. It's Sunday, I know, but this whole nice weather for a week only made me ache for summer. And now the cold is back and I'm not liking it.

I know I've said before that I love winter and snow and all that, but when I'm teased with something like last week's high temperatures, sunny days sitting on my roof deck are all I can think of. That said, I will do my best to post frequently this week and maybe that will make the weekend swing by faster.

Anyways, on a more exciting note, I am writing an article for a class about tacos. And when I say tacos I mean the real tacos--soft corn tortilla ones filled with carne asada or al pastor with loads of salsa dripping messily from the sides. I'm writing about my quest to find the most authentic taco in Boston. For this reason, in the next few days I will be consuming more tacos than I have in a very long time, maybe even ever.

Just yesterday, I had three different types of tacos at La Verdad: tinga, carne asada and pescado. The tortillas were perfectly soft and floppy enough to fold over large amounts of diced meat; the carne asada was perfectly seasoned and topped with a zesty guacamole; and the tinga was moist and flavorful. Oh and the salsa. The salsa roja (or rohja as the waitress pronounced it) was delicious. Tasted just like home. Needless to say I found my new favorite restaurant in Beantown.

Moving onto food at home, today I decided to finally try the quinoa pancakes that I bookmarked about a month ago. And I'm glad I did. Breakfast for lunch was yummy. Plus, they're quinoa, so they're healthy right? Enjoy!

Strawberry Quinoa Pancakes (adapted from NYTimes)
Active time: 20 minutes. Total time: 25 minutes
Makes 3-6 pancakes (I made my huge!)

  • 1/2 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons canola oil
  • 1/2 cup cooked quinoa
  • Sliced strawberries, about 1 cup
  1. In a medium bowl, combine flours, baking powder, baking soda and salt. In a separate bowl, whisk egg. Add buttermilk and whisk to combine; then whisk in vanilla extract and canola oil.
  2. Combine fry ingredients with the wet and whisk quickly, but do not over beat, some lumps are fine. Carefully fold in quinoa until just incorporated.
  3. Heat skillet over medium heat. Drop 3-5 tablespoons, depending on the size you want the pancakes to be, and place sliced strawberries on top, pressing lightly. Cook until bubbles start to appear, about 3 minutes; flip pancake and cook for another minute. Remove from heat and serve.

1 comment:

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