Warmup

After my last post, we suffered an HVAC breakdown. Specifically, the fan went out on our system, so that although the heater was running (and running and running), we weren't getting any of the heat. Our immediate area can probably thank us for a temperature increase of a couple of degrees Thursday and Friday.

We called the landlord and then used up the last of our clean-burning fire logs. No response from the landlord Thursday afternoon, so I called Friday morning and played the baby-with-the-flu card. She was a lot better by then, but it was still a useful card and I don't think it would have been good for her to live in a 59-degrees-fahrenheit house. That was our low temperature. Yes, I am grateful to live in California. It could have been a lot worse.

I skedaddled down to the temple Friday morning and the landlord sent a repair person while I was gone. By the time I came home we had made it back up to 67 degrees.

I still really wanted to warm up that night. So here is what I made for my mom and dad, who arrived in the afternoon. The original idea came from the Everyday Food "Great Food Fast" cookbook. Great cookbook ... you should get it. But of course I can't just leave a good recipe alone. I sort of doubled it ... sort of not. It turned out really well. Here is how I did it.

Pumpkin Enchiladas

1 rotisserie chicken (get the "smokehouse" or "BBQ" flavor if you can), deboned and chopped or shredded
6 scallions, sliced
salt and pepper

1 can (15 oz.) solid pack pumpkin (this is the smaller can size)
2 c. chicken broth
6 cloves garlic
2 chipotle peppers in adobo sauce (it's pronounced chi-pot-LAY; I have to remember this or my mom says my brothers will mock me)

About 12 corn tortillas, warmed to soften
About 1 1/2 c shredded colby-jack cheese (or just jack would be fine)

Mix the shredded chicken, scallions, and salt and pepper to taste.

In a blender, puree the broth, garlic and peppers. Add the pumpkin to make a sauce.

(I have to say, this sauce was easy and fast, but lacked some flavor that I would wish for in a dish like this. Maybe this is my fault because I substituted the chi-pot-lays for what the cookbook asked for - chili powder. I just wanted the smokiness of them. Next time I am thinking of cooking the garlic with an onion and letting it caramelize - which would also add a bit more volume and body to the sauce - and maybe throwing in some cumin and coriander. I'm always a fan of those two. Maybe even a pinch of cloves. I just would like to see this dish a little darker and more complex. It was still good - don't get me wrong - I wouldn't post the recipe for you if it had been nasty. I just think it could improve.)

Heat oven to 425. Pour about 1 c. sauce in a 9x13" pan.

Wrap chicken mixture in tortillas and place in pan. Pour sauce on and top with cheese. Bake about 20 minutes.

It was spicy! We topped ours with dollops of Mountain High full-fat plain yogurt to cool them down a bit. Yummy, and all very good for you.