spicy pumpkin enchiladas

I can't stand pumpkin pie. I don't know what it is, I like those flavors and I like creamy pies, but blech, something about it just wigs me out. However, I will pretty much eat pumpkin in any and every other way imaginable. And it's good for you, too - bonus!

I found this recipe where I find a ton of my recipes, from the Cooking Light bulletin board. I'm just a lurker, I don't need yet another cyber place to waste spend time posting stuff. If you ever want to kill a few minutes between projects, or just get some ideas for dinner, I highly recommend stopping by and browsing around. There's a link to the main page over there somewhere. ---->

These babies came from this thread; my notes and changes are below. You could do whatever you want for the filling, though beans and/or chicken sound better than beef or pork in this case, at least to me. The only thing that some people might have a problem with is that they're pretty mushy, esp. the first night. So if that bothers you, well you should try to get over it because these are so yummy. But if it really really bothers you, you might want to skip these.

SPICY PUMPKIN SAUCE/ENCHILADAS

1 15 ounce can pumpkin puree
4 garlic cloves, peeled (I used 3 and it was PLENTY)
1 jalapeno, quartered (remove ribs and seeds for less heat, if wimpy)
1 tsp. chili powder (I also added a dash of cumin)
8 corn tortillas (6 inch)
Filling of choice (see below)
1-1/2 cups grated sharp white cheddar (or just enough to cover it)

Serves 4
* Prep time: 20 mins.
*Total time: 1 hour

Preheat oven to 425. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish. (** I used a 9x11 inch dish, I think - I would NOT use anything smaller than that, it was FULL.)

Nuke the tortillas for a few seconds or dip in simmering water or whatever you do to make them pliable. Roll tortillas with filling: mound on half of the tortilla and roll up; place seam side down in baking dish. Pour remaining sauce on top; sprinkle with cheese.

Place dish on a baking sheet (I didn't, but remember I used a bigger dish); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

FILLING: I used a can of black beans, drained and rinsed, combined with half a carton of Fage plain Greek yogurt, a small can of diced Hatch chilis (HOT of course), and about half a bunch of green onions, thinly sliced.

in which she leaves politics aside and resumes her inane perspicacious musings

Love is a Stranger - the best Eurythmics song in the history of Eurythmics? I think we all know the answer is yes, but if you have a cogent argument you may attempt to dissuade me. And the video, oh how it reminds me of the glorious days of early MTV. I have no idea if MTV even plays videos anymore, but if they do, I bet there are few as good as the masters of the 80s. Duran Duran's repertoire alone is proof!

But back to Eurythmics. This video is classic - cool, sleek, dark, and a bit dangerous, and Annie Lennox is completely fabulous. Unfortunately youtube is not allowing the video to be embedded, which pisses me off, but what can you do? I'll tell you what you can do - go to this link and reminisce about a bygone era, and a band and network whose better days are behind them.

Love is a Stranger

Do it! I'll know if you don't do it! And then I will also know that you suck!

PS - I will be doing these types of posts regularly.

PPS - Maybe.

best New Yorker cartoon ever?

words of hope

I read a lot of comments yesterday regarding the election. Many of them touched me, a few of them disturbed me, and couple of them just confused me. But this one, which was posted on the Margaret and Helen blog, brought tears to my eyes.

By: Red (White) and Blue on November 5, 2008 at 2:37 pm

I’m a Republican.
I’m white.
I’m straight.
I’m what I consider to be fairly conservative.
Yesterday, I went to my polling place and voted for Barack Hussein Obama.
And I’ll tell you why.
It wasn’t because of the economy.
It wasn’t because of the wars in Iraq and Afghanistan.
It wasn’t because Sarah Palin is a dingbat.
It wasn’t because John McCain is just like George Bush.
I did it because I’m tired of being afraid.
And, what’s more, I’m tired of being TOLD I should be afraid.
I should fear terrorists.
I should fear Muslims.
I should fear gays.
I should fear liberals.
I should fear taxes.
I should fear welfare recipients.
In fact, I should fear anyone who doesn’t look, act and think exactly as I’m told I should.

Enough.

Yesterday that’s what I said and so did a sizeable number of other Republicans, apparently.
Yesterday, most of us chose hope over hate.
Compasion over cruelty.
Discourse over violence.
Tolerance over intolerance.
Courage over fear.

THAT’S the America I learned about as a child.
The country where hope and courage overcame every challenge.
The country that holds Great Britain as its closest foreign ally.
Yes, Great Britain.
The same country from where our earliest settlers fled persecution.
The country that subjugated our forefathers’ colonies.
The country with which we fought a bloody war of independence.
The country that later invaded our sovereign nation and burned our capitol to the ground.
And we are allies.
Yet many of us see no hope of reconciling our current differences with other nations and peoples?

Come now. That’s just what we’re being told.
Yesterday, I stopped listening.

Thank you, Red (White) and Blue. This is simply beautiful.

cautious optimism, with a hint of free-floating anxiety...

... and a whole lot of hope.

CONGRATULATIONS PRESIDENT-ELECT OBAMA!!!!!!

Please don't screw this up.

2 winners from Giada

The first recipe I found by lurking on the Cooking Light board, from this thread. That's also where I got the idea to serve it over greens; in this case, a mix of arugula, baby spinach, and herbs. It was easy and delicious!



Orechiette with Sausage, Beans and Mascarpone

Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 4 to 6 servings

1 pound orechiette pasta (I used whole wheat farfalle, and only 1/2 a pound which is plenty)
2 tablespoons olive oil
1/2 pound turkey sausage, casing removed (I used 2 links of sweet Italian turkey sausage)
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed (predictably, my store didn't have cannellini beans so I used great northern beans and they were fine - I'm sure any white bean will do)
2 tablespoons chopped fresh oregano leaves (I used dried, eyeballed amount)
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scraping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve. (And if you're me, sprinkle with freshly grated Parm.)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

I actually saw her make the second recipe on her show, which I hardly ever watch, but happened to catch for some reason. This one is also fairly easy and definitely delicious!

Halloween Spice Cake

Prep Time: 12 min
Cook Time: 50 min
Level: Intermediate
Serves: 6 to 8 servings

Butter (**)
1 1/2 cups all-purpose flour, plus more for pan (** I did not butter and flour the pan, I just sprayed it with that cooking (baking) spray that has flour in it)
1 teaspoon baking powder
1/2 teaspoon fine sea salt (um, yeah, I just used table salt)
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger (I thought I had some but didn't, used pumpkin pie spice instead)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice (omitted this but added a very small dash of ground cloves)
1 cup sugar
1/4 cup packed light brown sugar
2/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs
1 teaspoon pure vanilla extract
Powdered sugar, for dusting

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour (or spray) a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice. (I like to use a whisk to mix dry ingredients.)

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients (in 2 batches) and stir (don't beat) until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.
(I think I had to bake mine for about 50 minutes for the center to cook completely. By that time, the outer edges were slightly burned. So I basically just cut the worst parts off. I think perhaps making this in a square pan instead of a loaf pan might help things cook more evenly. But I dunno. Still, very good overall and aside from the edges, it was moist as well.)