Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

This recipe takes a lot of work...but trust me it's worth it!  I used chicken instead of turkey and it was perfect. 




For the Sauce
3 oz. dried California chiles (about 10)
3/4 oz. dried ancho chiles (about 2)
6 large cloves garlic, peeled
2 tsp. dried oregano
1 Tbs. olive oil
1 Tbs. all-purpose flour
1 Tbs. light brown sugar
Kosher salt

For the Filling
2 Tbs. olive oil
1 large yellow onion, cut into small dice
4 large cloves garlic, finely chopped
1 Tbs. ground cumin
3 cups 1/2-inch-diced peeled, seeded pumpkin
1/2 cup lower-salt chicken broth or vegetable broth
2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
Kosher salt

For Assembly
Olive oil
Ten 6-inch corn tortillas
3 cups packed grated Monterey Jack cheese (3/4 lb.)
1 recipe Poblano-Pepita Salsa (see recipe below)
Crema Mexicana or sour cream, for serving


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Make the sauce

Stem, seed, and rinse the chiles. Put the chiles, garlic, oregano, and 3 cups water in a 3-quart saucepan over medium heat. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the chiles and garlic are very tender, about 30 minutes. Remove from the heat, cover, and let stand for 30 minutes. Purée in a blender.


Heat the olive oil in a 4-quart saucepan over medium heat. Add the flour and stir until it begins to color, 2 to 3 minutes. Carefully stir in the chile mixture—it will spatter—and bring to a boil. Stir in the sugar and 2 tsp. salt. Keep warm.

Make the Filling

Heat the olive oil in a 12-inch skillet over mediumhigh heat. Add the onion and cook, stirring, until nicely browned, about 11 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the pumpkin and stir to coat. Lower the heat to medium, add the broth, cover, and simmer until the pumpkin is just tender, about 10 minutes. Stir in the turkey (if using) and season to taste with salt. asse mble


Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with olive oil. Spread 3/4 cup of the sauce evenly over the bottom of the dish. Heat a griddle or cast-iron skillet over medium-high heat and brush lightly with oil. One at a time, heat 5 tortillas until softened and pliable, about 1 minute per side. Arrange the griddled tortillas over the sauce in the pan (you can cut them to fit if necessary). Spread 1/2 cup sauce over the tortillas. Spoon the filling evenly over the sauce and top with 1 cup cheese. Drizzle 1/2 cup of the sauce over the cheese. Heat the remaining tortillas on the griddle. Arrange the tortillas evenly over the sauce, filling, and cheese. Spread the remaining sauce over the tortillas and sprinkle withthe remaining cheese. Bake until the cheese bubbles and the casserole is heated through, 30 to 35 minutes. Let sit for at least 10 minutes before serving with the salsa and crema.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 10; Protein (g): 30; Monounsaturated Fat (g): 10; Carbohydrates (g): 42; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1100; Cholesterol (mg): 70; Fiber (g): 7; photo: Scott Phillips
From Fine Cooking 107, pp. 84
September 2, 2010



Poblano-Pepita Salsa
2 medium poblano chiles
1 lb. tomatillos, husked and rinsed
1/2 cup unsalted, roasted, hulled pepitas (this is the INSIDE seed of the pumpkin seed...tiny green)
1/4 cup packed chopped fresh cilantro
Kosher salt

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles.

Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.


Make Ahead Tips
The sauce may be made 3 days ahead, the filling 2 days ahead, and the salsa 1 day ahead. Refrigerate separately. Return the salsa to room temperature for serving.
nutrition information (per serving):
Size: per 1/4 cup; Calories (kcal): 35; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0; Sodium (mg): 140; Cholesterol (mg): 0; Fiber (g): 2; photo: Scott Phillips
From Fine Cooking 107, pp. 84
September 2, 2010

Udon-Beef Noodle Bowl

This entrée falls somewhere between a soup and a noodle dish. You can eat it with chopsticks, but be sure to have spoons around to catch the broth.

Yield: 5 servings (serving size: about 1 1/2 cups)

Ingredients

8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti

1 1/2 teaspoons bottled minced garlic

1/2 teaspoon crushed red pepper

2 (14 1/4-ounce) cans low-salt beef broth

3 tablespoons low-sodium soy sauce
3 tablespoons sake (rice wine) or dry sherry
1 tablespoon honey
Cooking spray
2 cups sliced shiitake mushroom caps (about 4 ounces)

1/2 cup thinly sliced carrot

8 ounces top round, thinly sliced

3/4 cup diagonally cut green onions

1 (6-ounce) bag prewashed baby spinach

Preparation

Cook noodles according to package directions; drain.

Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.

Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; sauté 2 minutes. Stir in soy sauce mixture; cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef; cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.

Nutritional Information

Calories:306 (16% from fat)

Fat:5.6g (sat 1.8g,mono 2g,poly 0.4g)

Protein:22.4g

Carbohydrate:36.6g

Fiber:2.4g

Cholesterol:39mg

Iron:3.4mg

Sodium:707mg

Calcium:59mg

Grilled Mozzarella and Prosciutto Sandwich

The Washington Post, September 22, 2009
Makes 1 sandwich


Ingredients:
2 slices Italian country bread
1 tablespoon salted butter, at room temperature
2 ounces fresh mozzarella, cut into thin slices
1 ounce thinly sliced imported prosciutto di Parma
Handful of arugula leaves, washed and dried (optional)

Directions:
Spread the butter on one side of each slice of bread. Set one slice, buttered side down, on a work surface and arrange the mozzarella slices on it. Top with the prosciutto and arugula. Lay the second slice of bread, buttered side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

Recipe Source:
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti for The Washington Post.

Nutrition Facts
Information per serving
Calories: 430
% Daily Values*
Total Fat: 30g 46
Saturated Fat: 17g 85
Cholesterol: 86mg 29
Sodium: 1115mg 46
Total Carbohydrates: 20g 7
Dietary Fiber: 1g 4
Sugar: n/a
Protein: 22g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g