Sauces – Page 3 – The Pajama Chef

Welcome to Day Three of Pumpkin Week on The Pajama Chef!

Let me begin by providing a theoretical scenario of what might happen when someone loves a certain seasonal ingredient a little too much. Please remember that the following text is completely theoretical.

Sometimes, to satisfy a love for a seasonal ingredient, it is necessary to become inventive in the use of it. Consequently, said ingredient can be used in a plethora of ways… some of which are a little, shall we say, nontraditional. For those who are not as obsessed in love with delighted by that ingredient, these “nontraditional” uses may be borderline weird, disgusting, or nasty, at an extreme level, or just odd and unappealing at a more tolerant level. And then the ingredient lover winds up having to make not just one, but two dinners in order to satisfy both parties.

Okay. Don’t forget that the above was all theoretical, not at all based in reality. Got it? Good. Because that two-dinner thing didn’t happen in our household on Saturday. No siree Bob. Not at all. *ahem… The following Pumpkin Pasta Sauce, aptly named “Pumpfredo” by the husband during his bite off my plate for its similarity in texture and consistency to Alfredo sauce. But let me tell you… this is one heck of a substitution for high fat and calorie laden Alfredo sauce. [For the record, I’m not into calorie counting or dieting or any of that, but I do try to maintain a healthy lifestyle, and I’m well aware that Alfredo sauce is not the healthiest Italian dish on the planet.] Continuing on…

This Pumpkin Pasta Sauce is one of the tastiest nontraditional pasta toppings I’ve had of late. It is creamy, tangy, and light, while still being rich in flavor and high in taste. The pumpkin adds a savory depth of flavor, while the dijon mustard and sage add tang and spice to the mix. Served atop a bed of baby spinach, whole wheat penne, and a chopped turkey Italian sausage, this is a great, filling meal for any pumpkin lover. If there are any apathetic pumpkin-eaters at your table, then that’s okay… more for you; more for me! 🙂

Pumpkin Pasta Sauce, aka 'Pumpfredo'

Servings: 4
Time: 20 minutes
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Ingredients:

1 1/2 cups chicken broth
1 cup pumpkin
1/2 cup plain yogurt or sour cream, or a combination of both
1 tablespoon fresh sage or 1 teaspoon dried sage
1 tablespoon Parmesan cheese
2 teaspoons dijon mustard
a few dashes of freshly ground black pepper

Directions:

Place all ingredients in a medium saucepan and whisk together to combine. Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens enough to coat the back of a wooden spoon. Serve as desired.

Question of the Day: What do you say to those who don’t love pumpkin [or any other seasonal food] as much as you do? Your answers can give me ammo rationale for dealing with those in my life who do not share my sentiments… 🙂 so they are much appreciated and enjoyed!

My absolute favorite type of food is Mexican. From quesadillas to tacos to burritos to chips & salsa, I love it all. While I almost always in the mood for a dinner out at a local Mexican restaurant, lately, for health and financial reasons I have been recreating restaurant meals at home. This enchilada sauce is phenomenal. It is also very versatile. I’ve made full recipes and halved it, made it with homemade tomato sauce, plain ole tomatoes, and store-bought tomato sauce, and adjusted the spiciness–and even used fresh oregano instead of dried. Feel free to play around and find the balance that works for you! It’s yummy! 🙂

Enchilada Sauce

Servings: about 2 1/2 cups
Time: 10 minutes
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Ingredients:

16 ounces tomato sauce
4 ounces chopped green chilies
1/4-1/2 cup onion, chopped
2 tablespoons chili powder [I’ve been using this Mexican-style chili powder, and using less because it’s spicier.]
1 teaspoon ground cumin
1/4 cup fresh oregano, or about 1/4-1/2 teaspoon dried oregano

Directions:

Using a food processor, puree all ingredients until smooth. Adjust seasonings to taste. Pour in a medium saucepan and heat uncovered until warm. Simmer until ready to use.

To make enchiladas I fill tortillas with cooked and seasoned meat [pork, chicken, ground beef], 1/8-1/4 cup enchilada sauce, a sprinkling of cheddar cheese or cream cheese, as well as beans, rice, salsa, spinach/lettuce, etc. Roll tortillas and place in a greased shallow baking dish. Cover with additional sauce and/or cheese if desired. Bake at 350 degrees for about 25 minutes or until golden and crispy.