Double-Post Tuesday, Holiday Style

Besides being Taco Tuesday, it's also Double-Post Tuesday, Holiday Style. Today's offerings include Twice-Baked Potatoes and Sweet Potato Casserole. Enjoy!

ULTIMATE STUFFED ACORN SQUASH

This comes from Vegetarian Times (November 2013, page 53), and begins, "The Native American “three sisters” - corn, beans, and squash - come together in these individual holiday entrées stuffed with corn pudding and black beans." Makes 8 servings. Great for holiday meals

To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-stuffed-acorn-squash/.

Ingredients

3 Tbs. olive oil

4 cloves garlic, minced (4 tsp.), divided

4 acorn squash, halved and seeded

1/2 tsp. ancho chile powder, plus more for sprinkling squash

1/2 tsp. ground coriander, plus more for sprinkling squash

3 cups fresh or frozen organic corn kernels, divided

2/3 cup yellow cornmeal

1 tsp. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cayenne pepper, optional

1 cup low-fat buttermilk

2 large eggs

4 Tbs. melted butter or olive oil

3 oz. soft goat cheese or low-fat cream cheese (1/3 cup)

3 oz. grated extra-sharp Cheddar cheese (3/4 cup), plus more for sprinkling tops, optional

1 1/2 cups cooked black beans or 1 15-oz. can black beans, rinsed and drained

1 large poblano chile or 1 small red bell pepper, diced (1 cup)

8 green onions, white and green parts thinly sliced (1 cup), plus more for sprinkling tops

Preparation

Preheat oven to 350°F. Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet.

Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.

Whisk 1/2 tsp. each coriander and ancho chile powder into cornmeal, along with sugar, baking soda, salt, and cayenne (if using) in medium bowl. Set aside.

Whisk together buttermilk and eggs in separate bowl. Whisk in butter, then puréed corn, remaining 1 cup corn kernels, goat cheese, Cheddar, and remaining 2 tsp. garlic. Fold in cornmeal mixture with spatula, then fold in black beans, poblano chile, and green onions.

Divide filling among squash halves. Sprinkle each squash with extra Cheddar (if using).

Bake squash halves 30 to 45 minutes, or until squash are tender and filling is set. Sprinkle with green onions. Squash can be prepared 24 hours ahead, then reheated 20 minutes at 325°F.

RICH VEGETABLE BROTH

This comes from Vegetarian Times (November 2013, page 49), and begins, "A flavorful broth is the foundation for delicious gravy. Browning only the onions adds enough color and “caramel” richness to support, but not overwhelm, other ingredients. The finished broth is left unsalted, which ensures that the gravy can be reduced as needed without becoming too salty. Make the broth days ahead and chill, or weeks ahead and freeze." Web site says makes 4 servings; magazine said makes 4 cups.

To view this online, go to https://www.vegetariantimes.com/recipes/rich-vegetable-broth/.

Note: A good article for making vegetarian gravy (with tips and more gravy recipes) can be found at "How to Make Foolproof Vegetarian Gravy", on the Vegetarian Times web site. (Now, if only they'd bring back the magazine, in all its glory.)

Ingredients

2 Tbs. safflower oil

2 medium onions, peeled, halved, and cut into 1/4-inch-thick slices

1 pinch salt

4 canned Italian-style tomatoes packed in juice, excess liquids shaken off

3 large shallots (8 oz.), peeled and quartered lengthwise

3 celery stalks (no leaves), sliced crosswise into 1/2-inch-wide strips (2 cups)

2 1-inch pieces dried porcini mushrooms

1/2 cup diced carrot

4 whole allspice berries, coarsely crushed

1 1/2 Tbs. chopped fresh thyme

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh Italian parsley

Preparation

Heat oil in 5-qt. pot or saucepan over medium heat. Add onions and salt. Sauté 18 minutes, or until onions are deep golden brown, stirring occasionally.

Add 2 qt. cold water, tomatoes, shallots, celery, dried porcini, carrot, allspice, thyme, and pepper. Increase heat, and bring to boil. Reduce heat to medium-low, and simmer 1 hour. Add parsley, and cook 5 minutes more.

Strain broth into large measuring cup. Press on solids in strainer to yield 4 cups broth. Or return broth to same pot, and cook until reduced to 4 cups. Refrigerate uncovered until cold, then cover. Keep refrigerated or freeze.

CARAMELIZED SHALLOT GRAVY

This comes from Vegetarian Times (November 2013, page 50), and begins, "The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies." Makes 2 cups

View this online at https://www.vegetariantimes.com/recipes/caramelized-shallot-gravy/.

Ingredients

2 Tbs. olive oil

1 lb. large shallots, peeled and cut into 1/8- to 1/4-inch-thick rounds (4 cups)

1 small Turkish bay leaf

1 pinch salt

1 tsp. chopped fresh thyme

2 Tbs. all-purpose flour

2 cups Rich Vegetable Broth or low-sodium vegetable broth

1/2 cup extra-dry French or Italian vermouth

1 tsp. dark brown sugar

1/2 tsp. Dijon mustard

1/4 tsp. white wine vinegar

Preparation

Heat oil in large nonstick skillet over medium heat. Add shallots, bay leaf, and salt. Sauté 20 minutes, or until shallots are deep brown, stirring often.

Mix in thyme; stir 30 seconds. Mix in flour. Stir 2 minutes, or until flour is completely absorbed and beginning to color. Add Rich Vegetable Broth and vermouth. Bring to a boil over medium heat, stirring constantly. Stir in brown sugar and mustard. Simmer 5 minutes, or until gravy is thickened enough to coat spoon, stirring often. Mix in vinegar, and season with salt and pepper, if desired.

SWEET POTATO CASSEROLE

This is from the infamous long-since-forgotten emailing list.

Ingredients

4 medium Sweet potatoes or yams (about 2 lb)

1/4 cup Packed brown sugar

1/4 cup Butter

1/2 teaspoon Salt

1 Can (8 oz) crushed pineapple

1 tablespoon Packed brown sugar

1 tablespoon Butter

1 teaspoon Water

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1 1/2 cups Miniature marshmallows

1/4 cup Chopped pecans

Directions

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.

Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.

Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.

Enjoy!

TWICE-BAKED POTATOES

This yummy recipes is from Ree Drummond on the Food Network.

Prep Time: 30 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 50 minutes; Yield: 12 to 16 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potatoes-recipe-1925596.

Ingredients

8 baking potatoes, washed

3 tablespoons canola oil

2 sticks salted butter

1 cup bacon bits (fry your own!)

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

FROM SCRATCH PUMPKIN PIE

This is from Nancy Fuller on the Food Network.

Active Time: 35 minutes; Total Time: 3 hours 35 minutes (includes chilling and cooling times); Yield: 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/nancy-fuller/from-scratch-pumpkin-pie-2251073.

Ingredients

Pumpkin:

1 medium sugar pumpkin (about 3 pounds)

Canola oil, for oiling pumpkin

Easy Pie Crust:

2 cups all-purpose flour, plus more for flouring

1/4 teaspoon salt

2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Filling:

One 14-ounce can sweetened condensed milk

1/2 cup whipping cream

2 tablespoons cornstarch

2 tablespoons molasses

2 tablespoons canola oil

1 tablespoon ground cinnamon

1 teaspoon ground ginger

3 large eggs

Directions

For the pumpkin: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.

Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.