I too am on the pumpkin bandwagon

In the spirit of transforming my blogging habits, or at least returning to my old (more creative) cooking habits, I went grocery shopping on Saturday.

. . . And then I ordered more groceries today.

Yeah, that's right, groceries on groceries.

But I'm not here to write about groceries--although I probably will at some point, because let's face it, a full fridge makes me jump with joy. This post is to finally admit that I too have fallen into the in love with pumpkin flavors.

During my trip to the grocery store (Whole Foods) I ran into a lady sampling pumpkin ale. Now if you've ever been out for drinks with me, you know I don't particularly like beer. In fact, I'll only usually drink a beer if I'm in some way forced or challenged to do so. Nonetheless, I was compelled to try it. Maybe it was the heat or maybe it was fall itself (even though it's non-existent here in Austin). Who knows. All I know is that I didn't dislike too much--I still wouldn't purchase or drink a more than a couple of sips.

Anyways, fast forward to Sunday morning when I woke up with a huge craving for pancakes. Not five minutes later, I found a whole-wheat-pancakes pumpkin variation in a cookbook I received as a birthday gift last winter (shout out to Marco for this on-point present!). Then I opened my pantry and found a can of pumpkin puree!

The recipe is delicious. If you're into the October pumpkin theme (or in any way amused by pancake variations), you should definitely try this out. Plus, these pancakes are actually healthy. I know, I know, pancakes needn't be healthy you say. But what's the harm in a healthy pancake that tastes as good as a not-so-healthy one?

Whole Wheat Pumpkin Pancakes
(Adapted from The Runner's World Cookbook)
Active time: 25 minutes; total time: 35 minutes.
Makes 8 2'' pancakes.

• 3/4 cup whole wheat flour
• 1/4 cup almond flour
• 1/6 cup rolled oats
• 2 teaspoons sugar (or stevia equivalent
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup low-fat greek yogurt
• 1/2 cup almond milk (or milk of choice)
• 3 tablespoons egg whites
• 1 tablespoon coconut oil, melted, plus extra for skillet
• 1/2 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 teaspoon cinnamon + more for garnish

1. Heat a large skillet or griddle over low heat. In a bowl, mix the flours, oats, sweetener, salt, baking powder, and baking soda. 
2. Combine the yogurt and milk in a medium bowl microwave for 30 seconds. Whisk in egg whites, coconut oil, and vanilla extract. Pour liquid mixture into dry ingredients and whisk until combined. 
3. Fold in pumpkin puree until well combined. Stir in cinnamon. 
4. Increase heat under skillet to medium and add some oil. Once oil is hot, pour 1/4 cup batter. Cook for 2–3 minutes, or until pancake bottoms are golden brown and top begins to bubble; flip pancakes and cook until golden brown on the other side. Repeat with remaining batter, adding more oil if necessary. 
5. Serve hot and sprinkled with cinnamon. *I decided to top mine with sweetened cream cheese (I used Tofutti) and raspberries.

Blinis for Four; Caviar for Three

Here is something that might surprise you. I don't like caviar.

Sure, it is gourmet and probably considered to be the creme de la creme by many foodies. But honestly, it doesn't rock my boat one bit. In a way I'm fortunate enough because my wallet can remain healthier--although I would like it to be chubby at some point--but at the same time I don't get to share the crazed passion that both my parents and my sister have when it comes to caviar.

Anyways, this post is dedicated to my family because they love caviar. And I love them--haha how corny was that.

As a favor to them--and also an inspiration to blog again--I decided to make blinis today. And I killed two birds with one stone. I got amazing photos and found a great recipe on my blog--and yes, these blinis are definitely worth it, even if you don't like caviar. At the same time, my family enjoyed a tin of caviar almost as if they were in a Russian restaurant--key word, almost.

Whole Wheat Blinis (adapted from Epicurious)
Makes about 12 blinis
Active time: 30 minutes. Total time: 30 minutes.

• 2 tablespoons whole wheat flour
• 3 tablespoons all purpose flour
• 1/8 teaspoon baking soda
• 1/ teaspoon salt
• 1/4 cup milk
• 1 egg, separated
• 3 tablespoons butter, melted and cooled

1. Whisk together dry ingredients in a medium bowl. Add milk and egg yolk and whisk until smooth.
2. In a separate bowl, beat egg white until soft peaks begin to form, about 5 minutes. Fold into batter along with 2 tablespoons butter. 
3. Brush a nonstick skillet with some of the remaining butter and heat over a medium flame until hot. Working in batches, drop 1 tablespoon of batter into pan (smoothing it out if you want thinner blinis); cook until bubbles appear on surface and pancakes are golden, about 30-45 seconds. Flip and cook for another 45 seconds. 
4. Transfer cooked blinis to a plate and cover with a cloth or foil to keep warm. Carefully brush skillet with more butter and repeat with remaining batter.

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.

Chicken & Corn

I am still working my way through recipes from If It Makes You Healthy. I will soon be able to review my first cookbook, but first, I need to try out some other recipes. Tonight I crossed off two recipes from the list (not that I have one written or anything): "Airliner" Chicken Breasts and Corn and Thyme Pancakes.

I have to say the chicken was delicious. Tender and savory. In addition, it was such an easy recipe to make. Just make sure you leave it to marinate long enough (more than 4 hours) and you're all set. The corn pancakes on the other hand were ... different. I'm not saying they're bad, but they're something other than what I expected. It wasn't until after I had half a pancake and realized I was having a pancake, that it tasted great.

The recipes follow, but first I should mention that I am almost done with my sophomore year of college and I am freaking out. I still can't understand how time can go by so quickly; it feels like just yesterday I was hauling a yellow cart into my dorm room.

Anyways, more about my college life up until now will come in future posts, but here are the recipes.

"Airliner" Chicken Breasts (adapted from If It Makes You Healthy)

• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup olive oil
• 2 bone-in chicken breasts
• 1/2 cup fresh herbs (thyme, rosemary, sage), roughly torn

1. In a Ziplock bag, combine lemon juice and olive oil. Place chicken breasts inside the bag and cover with mixture. Add herbs and shake gently to coat chicken completely. Place marinade in refrigerator and let sit for 4-12 hours.
2. An hour before cooking, remove chicken from marinade and let excess drip. Place chicken in a shallow dish and cover with plastic.
3. Preheat oven to 400 F. In a medium pan, over medium high heat, sear chicken breasts skin side down, for about 4 minutes. Turn over and cook for 2 additional minutes. Remove chicken from stove and place in dish. Cook in oven for 20 minutes, or until tender but fully cooked.

Corn and Thyme Pancakes (adapted from If It Makes You Healthy)

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• Pinch of fresh ground pepper
• 2 large eggs
• 1 egg yolk
• 1/2 cup milk
• 1 tablespoon olive oil
• 3/4 cooked corn kernels
• 1/2 bunch scallions, sliced (white and green parts)
• 1 tablespoon fresh thyme leaves, chopped

1. In a bowl, whisk together flour, cornmeal, baking powder, garlic powder, salt, and pepper. 
2. Add eggs, yolk, milk and oil and mix to form batter. Gently incorporate corn, scallions, and thyme. 
3. Heat a large non-stick skillet over medium heat. Pour about 1/3 cup batter into pan and lightly flatten with back of spoon. Work in batches. Cook pancakes until golden brown on both sides, about 2 minutes each.