White Bean Pesto Stew by eating in instead.Stuffed Sweet Potatoes by Momma’s Meals.Baked Zucchini with Spicy Tomatoes by Food Lust People Love.Grilled Burgers with Garlicky Arugula by Cooking Chat.Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews.Easy Slow Cooker Chili by Amee’s Savory Dish.Chinese Five Spice Chicken Stir Fry by Nosh My Way.
Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch.Jacket Potato Party by Jane’s Adventures in Dinner.Authentic Chicken Tinga by Shockingly Delicious.Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen.Basic Roasted Cauliflower by Cupcakes & Kale Chips.Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers.Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl.Homemade Hash Brown by Basic N Delicious.Stuffed Acorn Squash by Rhubarb and Honey.Curried Apple Chips by The Wimpy Vegetarian.Black Bean and Corn Salsa by What Smells So Good?.Autumn Panzanella by Crazy Foodie Stunts.Spicy Smashed Fingerling Potatoes by Magnolia Days.Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee.Sweet Potato and Carrot Hash by Fit Foodie Runs.Honey Thyme Chicken by Cindy’s Recipes and Writings.Homemade Energy Bars by The Foodie Army Wife.Indian Spiced Dal and Sag Aloo by Happy Baking Days.Sweet Potato Fries by Hezzi-D’s Books and Cooks.Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking.Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen.Home Baked Fries with Roasted Tomato Aioli by Hot Momma’s Kitchen Chaos.Homemade Mustard with Herbs by Culinary Adventures with Camilla.Stuffed Peppadew Peppers by An Appealing Plan.Brioche Dinner Rolls by That Skinny Chick Can Bake.Special thanks this week to our host Foodie Stuntman, make sure to check out all the great unprocessed recipes from the Sunday Supper Crew. Pair this lovely pasta dish with a crisp white wine like Chablis, pop in the Airplane! DVD, and have a wonderful evening. If a wine can be called Cabernet Sauvignon because it contains at least 75% of that varietal, I can call my Pumpkin Pasta “unprocessed” since it contains at least 99% unprocessed ingredients! At the time, I did not consider whether the Italian Sausage was unprocessed or not, but a review of the Trader Joe’s website says the sausage is just skinless chicken, red and green peppers, water, and seasoning (salt, spices, and turbinado sugar-yes I know this sugar is processed to a small degree, but I am going to ignore that fact), so I am going to say the sausage meets the “unprocessed” definition. If your heat tolerance is on the wimpy side, use Sweet Italian Sausage for the macho, use Spicy Italian Sausage and for the moderate gourmand, use a combination of Sweet and Spicy Italian Sausage. So to kick things up a bit I added Italian Sausage. This makes for a perfectly fine pasta sauce, but for me the flavor was a little bland and the color too uniform. The pumpkin provides a rich, flavorful base for the pasta that I enhanced by adding Parmigiano-Reggiano and sage. This pasta dish takes less than 30 minutes to prepare and can be made with pantry staples (so long as they are pure and unprocessed, of course). Putting aside the poor adaption of dialogue from Airplane!, I was confident about being on the right track for my unprocessed pumpkin pasta. I had no raw pumpkin at hand, but I did have a can of Libby’s “100% Pure Pumpkin” which I handed to Sous Chef and asked “What can you make of this?” Sous Chef, being a consummate wiseass, looked the can over carefully and replied “This? Well, I can make a telephone I can make a cookie cutter I can make a food stacker I can make a pendant!” Clearly, I picked a bad time to quit sniffing saffron, but at least the Libby’s product was simply pureed pumpkin with no other ingredients. It is pumpkin season and surely a pumpkin in its raw state is unprocessed. For the sauce, I wanted to be creative and produce something having other than the ubiquitous tomato base. When in doubt, I go for pasta since I can make it myself and the store brands I buy contain nothing artificial. Did I need to cultivate my own fruits and vegetables, churn butter from cow’s or goat’s milk, and slaughter my own home-raised meat and poultry in order to qualify? Did I need to turn our home into Old McDonald’s Farm despite strict zoning ordinances to the contrary? And the general definition of “foods that you can grow or make yourself” wasn’t too helpful. I was perplexed by this week’s Sunday Supper Crew topic: unprocessed food.
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