I don’t know if it is the time of year, or if I am just hungry all the time, but here are some more tasty and fairly nutritious food ideas for runners. This days edition is brought to you by the New York Times (who covers running a lot if you were not aware)and Deena Kastor. They shared a recipe for Green Chile Pumpkin Pie, Pumpkin Lasagna (I will try it this weekend), and Cornbread stuffed Portabellas. Here is the recipe for the pie, jump the link for the others.
Green Chile Pumpkin Pie
1/2 cup green chilies, roasted, seeded, peeled and chopped
2 cups pumpkin puree
1 1/2 cups sugar
1/2 cup heavy cream
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Roasted almond slivers
1. To roast chiles, place them under broiler flame until skin becomes charred; rotate until all of the skin is blackened. Place chiles in a plastic bag to cool. Once cool, peel off skin and remove stem and seeds. Chop. This step can be done in advance.
2. Preheat oven to 375 degrees. In a mixing bowl, blend chiles, pumpkin, eggs, sugar, cream, spices and vanilla. Mix well and pour over pie crust.
2. Bake for 35 minutes, or until pumpkin is firm. Let cool for about 30 minutes. Top with a dollop of whipped cream and a pinch of roasted almond slivers.