Recipes for Thanksgiving and Christmas

by MBC

My goal is to offer you suggestions of recipes for something to contribute to the holiday feast such as acorn squash and rice stuffing. They work for any winter meal.

During the month between Thanksgiving through Christmas and New Years we focus on having fun with family and friends. Children are wide-eyed in wonder at this time of year. I remember getting so excited, I made myself sick each year. Often great food is involved with these festivities and I'm here to help you with that.

Most of us cook more during this holiday month than any other time of the year. We expend effort to make our homes cozy, festive and warm. Give these recipes a try ahead of time to test how you like them. What are you going to contribute if invited over for dinner? You will find suggestions here that will be sure to impress during the holidays.

"So now is come our joyful'st feast
Let every man be jolly
Each room with ivy leaves is dressed
And every post with holly."
~ George Wither

Photo credit Photobucket Public Domain

Recipe for Acorn Squash Stuffed with Quinoa

Use All That Harvest Squash - I used Acorn, but You Could Stuff Any Squash
This recipe is great for a harvest main dish, or as a side dish. It is vegetarian and yummy. It would be perfect for a Samhain Feast, or for Thanksgiving or Christmas meals. Or I just made it for myself. I am going to give you a recipe for one or two people but you can multiply the ingredients for as many guests as you expect to come.

I love this recipe because it is HEALTHY and COLORFUL as well as TASTY.

I like to serve it with corn bread, but any dinner rolls would work just fine. In the future I may add other autumn or winter recipes, be sure to favorite or bookmark it. It also makes a great winter meal all by itself.

Dress up your dining room table with this Pilgrim centerpiece from Macy's. Set the mood for the celebration.  The young ones (grandkids) will recognize a pilgrim from their coloring pages at school.  If they don't now is what we call a "teachable moment". Share with them the history of our country and the meaning of the Thanksgiving holiday.

Pilgrim Couple Centerpiece
Pilgrim Couple Centerpiece
Acorn Squash Stuffed with Quinoa

Acorn Squash Stuffed with Quinoa


Prep time 20 min  -  Total time 40 min
Ingredients for 4 servings
This is one variation. Feel free to modify to your taste and liking. Some people like to use lemon or wine or different vegetables. I am listing approximate measures and they can be adjusted as well.  • 1 or 2 acorn squash or squash of your choice  • A handful of dried cranberries to your taste  • Salt and pepper to taste  • A bunch of fresh parsley  • 1/4 cup of pine nuts, or use a package of Quinoa with pine nuts already in it.  • 1 cup of quinoa - you can make this up ahead of time or use left over quinoa - prepare by package directions  • A Tablespoon or so of olive oil  • About 1/4 cup chopped red bell pepper  • 1 clove garlic pressed or minced  • 1 cup chicken broth or consomme

Cut the Acorn Squash and Remove the Seeds

Place on a baking sheet and warm at 400 for 35 minutes (adjust time to size of squash)



First Step Cut the Acorn Squash and Remove the Seeds
Place on a baking sheet and warm at 400 for 35 minutes (adjust time to size of squash)

Rinse and Prepare Quinoa According to Package
Toast the Pine Nuts in Sauce Pan for 5 minutes

It usually takes 15 to 20 minutes to cook the Quinoa until it is tender and has absorbed the liquid. Mix in the dried cranberries, chopped onions, chopped red bell peppers, parsley and pine nuts along with enough olive oil (I use grape seed oil) to cover. If you wish you can first cook the onion and peppers in oil, but I usually just put them in the mixture raw. They come out crunchier that way. Then stuff the partially baked squash and return it to the oven at 400 degrees for 15 or 20 minutes or more depending on how large your squash is. The tops should be lightly browned.

Recipe  0.0/5 Stars (0 Votes)

Do You Look Forward to Thanksgiving?

The Rice Stuffing Recipe Can Now Be Found Here

This article is about the bird called turkey. It involves the whole spectrum of facts about turkeys to eating turkey.

Orange Dinnerware from Crate & Barrel

Holiday Colors for Dinnerware
Holiday Colors for Dinnerware

Many People Like to Bake During the Holidays if you are one of them these personalized stickers might be nice.

Easy Pumpkin Masala

I have no idea why it keeps giving the directions twice - if I remove one you get NO directions! Sorry

Prep time 5 min  -  Total time 35 min
Ingredients for 4 servings
Ingredients  • 3 cups pumpkin diced  • 1 small potato, peeled and diced  • 2 T. grated ginger  • 2 T. olive oil, divided  • 2 cloves finely chopped garlic  • 1 medium onion, chopped  • 1 small bunch cilantro, chopped  • 1 can (14.5 oz) diced tomatoes  • 1 t. garam masala  • 1 t. chili powder  • 1 t. sea salt  • 1 dry bay leaf  • 1 cup water, divided  • 1 t. ground cumin  • 1 t. mango powder-amchur (optional)

Directions

Heat one tablespoon olive oil in a large saucepan on medium heat, add onion, garlic, ginger and half the cilantro. Saute until the onion becomes translucent (8 - 10 minutes).

Add garam masala, chili powder, bay leaf, and mango powder and saute for 30 seconds, until fragrant.

Add the pumpkin, potato, diced tomatoes, 1/2 cup water and salt.

Cover with a lid and cook on low for about 25 - 30 minutes until the pumpkin has softened, the potato has cooked and the water has been absorbed.

While that is cooking, heat the remaining 1 T. of olive oil in a small saucepan and add cumin and saute for 60 seconds or until the fragrance emerges.

Add the cumin to the pumpkin mixture along with remaining 1/2 cup of water.

If it looks too dry, add more water a small amount at a time.

Garnish with the remaining cilantro and serve.


Heat one tablespoon olive oil in a large saucepan on medium heat, add onion, garlic, ginger and half the cilantro. Saute until the onion becomes translucent (8 - 10 minutes).

Add garam masala, chili powder, bay leaf, and mango powder and saute for 30 seconds, until fragrant.

Add the pumpkin, potato, diced tomatoes, 1/2 cup water and salt.

Cover with a lid and cook on low for about 25 - 30 minutes until the pumpkin has softened, the potato has cooked and the water has been absorbed.

While that is cooking, heat the remaining 1 T. of olive oil in a small saucepan and add cumin and saute for 60 seconds or until the fragrance emerges.

Add the cumin to the pumpkin mixture along with remaining 1/2 cup of water.

If it looks too dry, add more water a small amount at a time.

Garnish with the remaining cilantro and serve.

Recipe  0.0/5 Stars (0 Votes)

Send Some Matching Poinsettias Holiday Cards and Stamps

Merry Christmas Everyone!
Updated: 11/17/2016, MBC
 
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Comments - Have you tried this recipe? Or do you have a favorite Thanksgiving or Christmas Recipe?


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MBC on 11/21/2014

I agree about the textures. Thanks for your visit and feedback.

Guest on 11/21/2014

MBC, Thank you for sharing these recipes. I noticed the celery and water chestnuts in your stuffing recipe: I always include them in my stuffing recipes because their textures contribute a nice contrast to other ingredients. I have two favorite stuffing recipes, one of which uses wild rice, just as yours does.
Stuffed acorn squash bakes to perfection and looks so elegant on a table.

MBC on 11/02/2014

They are both excellent!

VioletteRose on 10/30/2014

Sounds delicious :)

MBC on 10/29/2014

Believe me you will love these! Delicious - really.

Always-Writing on 10/29/2014

I have not tried one of the recipes, but I love baked acorn squash, and we frequently eat wild rice sent to us from Minnesota. Often, it is nice to have something that is not considered "traditional", at a Thanksgiving or Christmas dinner. Good ideas!

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