Holiday Recipes

2020 President’s Choice Winner

This is a creamy potato dish with a satisfying crunch that will fulfill any comfort food cravings. This dish is easy and convenient for the upcoming holidays and will go perfectly with the rest of your meal.

Suggested Wine Pairing: Cabernet Sauvignon by Huston Vineyards or Albarino by Clearwater Canyon Cellars (www.vandalsuncorked.com)

Total Servings - 8
Serving Size - About 1 cup

Ingredients for Holiday Cheesy Potatoes

• 5 cups shredded sharp white cheddar cheese
• 1 lb (30 oz) bag shredded hash browns
• 2 cups (16 oz) sour cream
• 10. 5 oz can cream of chicken soup
• 1 box (18 oz) cornflakes cereal
• 3 tsp salt or season to taste
• 3 tsp pepper or season to taste

Directions
STEP 1 Preheat oven to 350 degrees Fahrenheit.
STEP 2 Grate 5 cups of sharp white cheddar.
STEP 3 In a large mixing bowl, combine package of hash browns, sour cream, cream of chicken and 4 cups of sharp white cheddar. Mix thoroughly.
STEP 4 Once evenly combined, mix in 2 tsp of salt and pepper.
STEP 5 In a separate Ziploc bag, pour in cornflakes and add remaining tsp of salt and pepper. Shake the bag to mix in salt and pepper. Lay bag flat on counter and take a rolling pin to crush the cornflakes.
STEP 6 In large pan, take the hash brown mixture and evenly spread throughout the pan. Taking the remaining cup of white cheddar and spread over the mixture in pan.
STEP 7 With the bag of cornflakes, shake out of bag and cover the entire pan evenly slightly pressing cornflakes into mixture.
STEP 8 Put into over for 1 hour.
STEP 9 Serve and enjoy!

Nutritional Data for Holiday Cheesy Potatoes (per serving)
Calories 741
Total fat 30 g
Cholesterol 91.25 mg
Sodium 8,259 mg
Total carbohydrate 88.5 g
Sugar 10 g
Protein 22 g

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During a time of unprecedented challenges, we at find ourselves navigating a vastly different landscape. Yet steadfastly unchanged are the Vandal traditions of the Brave and Bold, of leading and trailblazing, of Vandal Pride. As we Vandal On, we find ourselves craving the warm and the comfortable, and the embrace of the community we love. From the familiar flavors of the holidays to the bright gold of our Vandal community, this recipe blends comfort and tradition with Pride Gold, symbol of the strength and resilience that IS our community. Uncomplicated. Nurturing. Resilient tradition. Spread the Vandal Pride. Come home with us to Vandal country.

Suggested Wine Pairing: As a main dish, try Viognier by Basalt Cellars. As a side dish, try Renaissance Red by Clearwater Canyon Cellars. (www.vandalsuncorked.com)

Total Servings - 4
Serving Size - ½ squash, 1.5 cups of filling

Ingredients for Vandal Traditions Harvest Squash

• 2 acorn squashes, washed, halved, seeds removed.
• 1 cup (4 ounces) dried fruit, nuts and seeds medley, unseasoned, containing dried cranberries or tart cherries. Blend must NOT contain peanuts, pretzels, cereal or chocolate.
• 2 cups Bartlett pears, washed, cored, diced, from 2 medium sized pears.
• 2 cups cooked brown rice (or your favorite grain medley) from 2 8-ounce packages, prepared, ready-to-eat.
• 4 teaspoons pumpkin pie spice.

Directions
STEP 1 Preheat oven to 350 degrees F. In a 13x9 inch pan or sheet pan with raised sides, pour
enough water into the pan to reach 1⁄2 inch up the sides.
STEP 2 Wash squashes, cut in half from stem to end and remove the seeds with a metal spoon, scraping the center clean. Arrange squashes cut side down into the pan in the water. Place in preheated oven for 45 minutes until tender.
STEP 3 Place the fruit, nut and seed medley into a small heat-resistant mixing bowl. Boil 2 cups of water and pour over the medley. Set aside for 15 minutes.
STEP 4 While the fruit and nut medley is soaking, wash, core and dice the pears. Place in a large mixing bowl.
STEP 5 When the fruit and nut medley has soaked for 15 minutes, drain over a second bowl, reserving the soaking water.
STEP 6 Add the drained fruit and nut medley to the pears and stir to combine.
STEP 7 To the pear mixture, add the cooked brown rice or grain medley and the pumpkin pie spice. Season this mixture with salt and pepper to taste. Stir thoroughly to combine.
STEP 8 From the reserved soaking water, measure out 6 tablespoons and add to the pear mixture. Stir to combine all ingredients.
STEP 9 When squash has baked 45 minutes, check with a fork for tenderness. Squash halves should be very tender, and the fork should not meet resistance. If required, bake squash an additional 10 more minutes until tender. When tender, remove from oven.
STEP 10 Using a fork or tongs, carefully flip squash halves over in the pan, being cautious to avoid rising steam. If water has mostly evaporated, add hot water to the pan to reach 1⁄4 inch up the sides of the pan.
STEP 11 Divide the pear-nut-grain filling between the four squash halves. Gently press filling into the center space with the back of a fork, and then mound remaining filling on top of the squash. Lightly salt and pepper the surface of the stuffed squashes, to taste.
STEP 12 Return stuffed squash halves to the oven and bake for 25 minutes until filling is lightly browned.
STEP 13 Remove from oven and serve.
STEP 14 As an optional garnish, lightly crisp fresh sage leaves in a neutral flavored oil in a small frying pan over medium heat for 30 seconds. Drain on paper towels and sprinkle lightly with salt. Crumble over squash halves or decorate with whole leaves.

Note: This recipe serves 4 as a main dish or 8 as a side dish. Simply cut squash halves before serving to serve as a side dish.

Nutritional Data for Vandal Traditions Harvest Squash (per serving)
Calories 586
Total fat 12.3 g; saturated fat: 1.2 g
Cholesterol 0 mg
Sodium159 mg
Total carbohydrate 111 g
Dietary fiber 14.3 g
Total sugars 8.7 g
Protein 13 g
Calcium 130 mg
Iron 4 mg
Potassium 1136 mg

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Starting with an Idaho-inspired holiday staple, the potato, we have designed a familiar favorite with a tasty twist. By adding a garlic and thyme-infused roasted butternut squash stuffing to our potato skin, we have created a more nutritious dish with that comfort-food feel.

Suggested Wine Pairing: Merlot by Indian Creek Winery or Albarino by Clearwater Canyon Cellars (www.vandalsuncorked.com)

Total Servings - 48
Serving Size - 1 potato skin

Ingredients for Roasted Garlic Squash-Stuffed Skins

• 1 large butternut squash
• 2T + 1 t extra virgin olive oil
• 2.5 lb. baby red potatoes
• 6 large cloves of garlic (peeled)
• 1 1⁄2 t dried thyme leaves
• 1⁄2+1⁄8tsalt
• 1⁄4 t ground black pepper
• Fresh thyme for garnish (optional)

Directions
STEP 1 Preheat oven to 400° F. Wash and dry all vegetables.
STEP 2 Remove stem of butternut squash by using a large knife to cut approximately 1” below stem. Cut squash in half lengthwise and discard seeds, being sure to remove all stringy bits.
STEP 3 Coat squash with 1 T of olive oil by rubbing it across all surfaces with hands. Place cut-side up on large sheet pan and sprinkle with 1⁄4 t salt and 1⁄8 t pepper. Set aside.
STEP 4 Cut potatoes in half lengthwise and place into large bowl. Add peeled garlic cloves, 1 T of olive oil, 1⁄4 t of salt, and 1⁄8 t of pepper. Stir or toss to coat potatoes evenly.
STEP 5 Arrange garlic and potatoes, cut side down, on sheet pan with squash.
STEP 6 Place vegetables in oven for 25 mins to roast. At 25 mins, remove potatoes to a separate sheet pan and set aside. Return squash to oven for an additional 30 min or until flesh can be easily pierced with a fork.
STEP 7 Transfer garlic to cutting board. Mince and set aside.
STEP 8 To prepare potato skins: Use a melon-baller or small spoon to remove most of potato flesh, being sure to leave a rim thick enough to support the shape, and being careful not to scoop through bottom. Place potato skins on pan face up and cover with tin foil.
STEP 9 When squash has finished roasting, remove from oven. Place pan of potatoes back into oven for 10 min while preparing filling.
STEP 10 To prepare squash filling: Using a sturdy spoon, scoop flesh of squash into a large saucepan over low heat. Discard squash skin. Using a fork or masher, smash squash until it is a smooth consistency similar to mashed potatoes.
STEP 11 Add minced garlic, thyme, 1 t olive oil and 1⁄8 t salt to squash and stir until thoroughly incorporated. Remove from heat.
STEP 12 Using a small spoon or piping bag, generously stuff squash mixture into potato skins. Garnish with fresh thyme if desired. Serve immediately.

Nutritional Data for Roasted Garlic Squash-Stuffed Skins (per serving)

• Calories 45g
• Total fat 2g
• Cholesterol 0 mg
• Sodium 33mg
• Total carbohydrate 7g
• Protein 1g
• Fiber 1g

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For our recipe, we wanted to blend American and Eastern Asian cuisine to create a “Simple Comfort Food.” Beef stew is a common American comfort food during the holiday season and the addition of apples and curry give it a broader range of flavors and textures and allowed us to give a common American holiday comfort food an Asian twist. The bright gold colors of the stew and the “I” for Idaho bring Vandal pride to your holiday table.

Suggested Wine Pairing: White Iris (Gewurztraminer) by Indian Creek Winery; or Viognier by Basalt Cellars (www.vandalsuncorked.com)

Total Servings - 8
Serving Size - 1 cup

Ingredients for Vandal Gold Beef Curry Stew

• 2 kabocha or buttercup squash
• 1.5 pounds beef chuck thick cut top round
• 1 (92 gram) package S&B Golden Curry (Mild)
• 2 medium sized gala apples
• 1 Tablespoon canola oil

Directions
NOTE In addition to listed ingredients, you will need 1200 ml of water and salt and pepper, if desired. For vegetarians, use one (16 ounce) package of extra firm tofu to substitute for beef. This recipe will create 2 squash bowls for serving. If you desire a squash bowl for each guest, simply repeat Step 1 for the number of squash bowls you desire. For an extra creamy texture, you can add a small can of unsweetened coconut milk.

STEP 1 Preheat the oven to 425 degrees Fahrenheit. Cut the top off of the squash and scoop out the seeds. Place the squash on a baking sheet and bake for 30 minutes.
STEP 2 Cut 6 slices of beef (to make the shape of an “I”), wrap up and place into the refrigerator for later. Cut the rest of the beef into one-inch cubes. Put the cubes into a pot and cover with water. Heat the water on high heat until boiling. Boil the beef until it is gray in appearance. Drain out all water and rinse the gray beef with fresh cold water.
STEP 3 In a clean pot, add 1200 ml of water and heat to almost boiling. Add the boiled beef, after the water is boiling and simmer on low heat for 20 minutes.
STEP 4 Cut the apples into 1-inch cubes and add them into the pot with the beef. Continue to simmer on low heat for 10 minutes.
STEP 5 Take the squash out of the oven. Scrape some of the cooked flesh from the rind; be careful not to pierce the rind of the squash. Take the scraped-out flesh and place it in a blender or food processor. Blend the squash until it forms a thick liquid. Add the pureed squash to the stew and stir to combine. Cook on medium heat for 5 more minutes.
STEP 6 Turn off the heat on the stove and add the curry. Stir evenly to break up all chunks of curry. Turn the heat up to medium and cook for 2 minutes. Make sure the curry is combined well and break up any chunks. Keep stirring. Be careful as the bottom scalds easily after adding the curry. Pour the beef curry into each squash rind.
STEP 7 Take the 6 beef slices from the refrigerator. In a pan, heat up the canola oil on medium heat. Add the beef and pan-sear for about 2-3 minutes on each side until the beef is slightly brown on each side. Add salt and pepper as desired. Put the pan-seared beef slices on top of the beef curry in the squash bowls to make an “I” shape. GO VANDALS!

Nutritional Data for Vandal Gold Beef Curry Stew (per serving)
Calories 382 calories
Total fat 15 g fat, 5 g saturated fat
Cholesterol 48 mg
Sodium515 mg
Total carbohydrate 33.5 g
Protein 24 g
Dietary fiber 9 m
Sugar 5 g

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Here at the University of Idaho, we pride ourselves on the integrity and resilience of our students especially when faced with hardships like we’ve experienced this past year. Through all the adversity, we remain brave and bold, but most importantly we reach out to support our fellow Vandals. Comfort, sweet kindness - we all need it from time to time. We offer an easy five-ingredient dessert to snack on and help offer a bit of this comfort. Cuddle up with your gooey dessert bowl as the buttery, pecan, brown sugar oatmeal melts in your mouth and the sweet peach gives you a reminder of our bold character. We want to remind our Vandals during this holiday season to remain supportive and benevolent as winter approaches. So, remember, Vandal On… like a peach!

Suggested Wine Pairing: Light sparkling Moscato (www.vandalsuncorked.com)

Total Servings - 6
Serving Size - 1/2 a peach

Ingredients for Vandal Peach Bowl

• 3 fresh, small peaches
• 3 tablespoons unsalted butter
• 1⁄2 cup (1 pkg.) maple and brown sugar oatmeal
• 1⁄4 cup crushed pecans
• 1 teaspoon pumpkin pie spice

Directions
STEP 1 Pre heat oven to 375 degrees Fahrenheit.
STEP 2 Wash peaches and cut in half.
STEP 3 Pit the peaches and spoon out a little bit of the middle. Leave about 1⁄2 inch of peach to make room for filling.
STEP 4 In a small bowl, mix butter oatmeal, pecans and pumpkin pie spice together.
STEP 5 Spoon the filling into the hollowed peach and sprinkle with a bit extra pumpkin pie spice, if desired.
STEP 6 Bake peaches for 25-30 minutes or until soft.
STEP 7 Serve warm or cooled. Top with ice cream, heavy cream or Greek yogurt, if desired.

Nutritional Data for Vandal Peach Bowl (per serving)
Calories 321
Total fat 27.8g (sat. fat 4.9g)
Cholesterol 10 mg
Sodium59 mg
Total carbohydrate 17.7g
Dietary fiber 5.2g
Total sugars 10.5g
Protein 4.9g
Vitamin D 3mcg
Calcium 38mg
Iron 2mg
Potassium 301mg

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