As you can see from the blog title, it’s been a busy couple days filled with some good eats! On Saturday, we made our way to Brooklyn Flea in Fort Greene..a wonderful outdoor flea market filled with vendors selling everything from clothes, to hats, to purses, to house-ware, and of course…food! After perusing the various food vendors, I had my heart set on some pupasas. Now what is a pupasa you might ask? Well, according to my good friend Wikipedia, it’s a homemade, grilled corn cake filled with either meat, cheese, beans, veggies, or a combination. Solber Pupasa had the longest line, so that’s how I knew they were good! I went with the Red Hook Platter: Two pupasas of your choice with all the trimmings!
These were so delicious! Crispy on the outside, nice and soft on the inside with melty, cheesy goodness! The toppings added a nice touch and the guy working there was so nice, he gave me a third pupasa for free! I would never refuse free food! Adam was not in the corny mood…He went with one of his all time favorite foods…the hot dog! Hot dogs are not really my thing…but these veggie dogs were very unique.
Adam preferred the sweet, asian one from, aptly named Asia Dog, over the spicy crunchy one but do not fret, he finished both with ease! We also sampled some very interesting tasting pumpkin pie flavored almond milk. It was actually delicious but not sure what you would drink it with?
I had my last long run planned for Sunday and I wanted something very carby for dinner that wouldn’t bother my stomach. Pancakes seemed to fit the bill so the first breakfast for dinner was had in our household.
These pumpkin pancakes were so so so amazing! And so easy too! I am definitely on a pumpkin kick!
Pumpkin Pancakes (Adapted from Cooking Light)
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 1/4 tsp baking soda
1/4 tsp salt
1 cup skim milk
1/4 cup brown sugar
1 tbsp butter, melted
1 tsp vanilla extract
2 eggs, beaten
3/4 cup canned pumpkin
1 tsp cinnamon
1/4 cup pecans, chopped and toasted, divided
Combine flours, 2 tbsp pecans, baking soda, salt, and cinnamon in a bowl. Combine milk, sugar, butter, vanilla, and eggs in another bowl and then add to the dry ingredients and mix until combined. There should be a few lumps in the batter. Stir in the pumpkin. Heat a nonstick skillet over medium heat and spray with cooking spray. Add about 1/4 cup of batter at a time to pan and cook until there are bubbles on the top of the pancake and the sides are brown. Flip and cook another 2 minutes. Top with remaining pecans and toppings of your choice.
They were actually so good, they made the perfect post 22-miler (longest distance ever!) meal on Sunday. This time served with a sauce made of greek yogurt, maple syrup, cinnamon, and also topped with warm bananas, toasted walnuts and more syrup. They were so satisfying after my long run….and speaking of the run, it went as good as I could have expected. Feeling ready for November 6th…I hope!
If you’ve been reading my blog for a while now (ie. since it’s birth in the beginning of September), you may notice we don’t really eat that much meat in this household. For some reason, the other night I was craving chicken. This Ina Garten (AKA The Barefoot Contessa) recipe for lemon roasted chicken will make your house (or tiny NY apartment) smell so utterly garlicky and lemony…and this was some of the best chicken I’ve ever had (and I’ve had my fair share of chicken). Adam described it as “the best wedding/bar/bat mitzvah chicken I’ve ever had…and I mean that in the best way possible!”
The recipe, surprisingly needed no adaptation. Ina (yes, we’re on a first name basis) is known for using lots and lots of butter! But here, there was no butter to be found and the chicken was still moist and delicious!
I served it with roasted vegetables (whatever looked like it was going bad in the fridge) and a pumpkin bean mash. All I did for this was take the leftover roasted garlic white bean dip from Friday night, mixed it with some leftover pumpkin from the pancakes, and heated it in the microwave. This dip does a great job as a hot side dish as well..give it a try!
This weekend we have some visitors from T.O. coming to stay…so expect the next post to be filled with fun food and restaurant adventures!