Recipes
Each year, students in the Margaret Ritchie School of Family and Consumer Sciences' Coordinated Program in Dietetics create appropriate recipes to share with Vandal families near and far.
These talented and innovative students develop their recipes while learning and practicing principles of quantity food production. For the recipe challenge, students work in pairs to create recipes that reflect the spirit of the season and Vandal pride. View past recipes and the recipes developed by students.
2023 FCS Recipe Open House Theme: Sustainable Solutions Recipes
At the University of Idaho, sustainability is a core value that permeates all that we do. Sustainable solutions means intentional focus on systems to improve efficiencies with Idaho industries, conserve resources and encourage a balance of social, environmental and economic goals. This year, we challenged the students to create recipes that embodies our commitment to sustainable solutions. We encourage students to create a harmonious blend of flavors, textures and ingredients, all while being conscious of the environmental impact and resource conservation.
Please enjoy a variety of delicious and innovative recipes!
A Very Idaho Casserole
From the Kitchen of - Kylie McClanahan
Using local and whole ingredients this recipe is inspired by the sustainability efforts of the University of Idaho and the commodities Idaho is known for. This hearty dish features Idaho potatoes, mouth-watering beef and sustainably minded goat cheese that is easy to make and very filling.
Total Servings - 12
Serving Size - 3/4 cup
Dietary Considerations - Gluten-free
Wine Pairing Suggestion - Malbec 2018
Ingredients for a Very Idaho Casserole
- 4 Idaho potatoes (medium)
- 2 tbsp butter
- 12 oz water
- 1 lb tater tots frozen or thawed
- 1 egg
- 15 oz Hormel slow simmered beef roast au jus
- 8 oz garlic and herb goat cheese
- 1 1/2 tbsp dried chives
Directions for a Very Idaho Casserole
STEP 1 Preheat the oven to 450F.
STEP 2 Wash and cut 4 potatoes into 1 inch cubes, putting each potato in a medium saucepan on medium-high heat.
STEP 3 Add 12 ounces of water and 2 tablespoons of butter to the potatoes in the saucepan (you’ll stir this frequently throughout the cooking process).
STEP 4 Place one pound of tater tots in a food processor and grind until they are crumbly and fine in texture.
STEP 5 Transfer tater tots from the food processor to a medium-sized bowl and fully combine with 1 egg.
STEP 6 Push processed tater tots into a greased 9” by 13” pan, until they are well spread on the bottom of the pan.
STEP 7 In another medium or large bowl mix together the softened potatoes (once they are mostly in a mashed potato state with a couple of soft cubed potatoes left), and meat with sauce (shredding it as you put it in the bowl).
STEP 8 Take the meat and potato mixture layering it on top of the tater tot crust that is already in the pan.
STEP 9 Bake in the oven for 20 minutes.
STEP 10 Remove from the oven, cutting or tearing apart the 8 ounces of goat cheese and evenly distributing the pieces around the top of the dish. Then continue to bake for another 5 minutes at 450 F.
STEP 11 Spread cheese with a rubber spatula so that the cheese covers the entire dish then sprinkle 1 1/2 tablespoons of chives across dish.
STEP 12 Enjoy!
Nutritional Data for a Very Idaho Casserole
Calories 415
Total Fat 19.6g
Saturated Fat 9.1g
Cholesterol 113 mg
Sodium 980 mg
Total Carbohydrate 27.4g
Fiber 2.7g
Sugar 5.9g
Protein 35.1g
Iron 4g
Potassium 413 mg
Black Bottom Brownies
From the Kitchen of - Eric Plyler
The sustainability theme influenced my recipe in a few ways. The main way it was influenced was through ingredient selection. This includes the potato and sorghum flours to include regional ingredients and environmentally friendly grains. The use of ricotta which is made from whey, a byproduct, contribute towards sustainability.
Total Servings - 16
Serving Size - 1 Brownie
Dietary Considerations - Gluten-free
Ingredients for Black Bottom Brownies
- 1/3 cup of potato flour
- 1/4 cup of sorghum flour
- 2 tbsp of potato starch
- 4 tbsp of cocoa powder
- 5 tbsp of semi-sweet chocolate chip (I use mini). Divided
- 2 large eggs. Divided
- 4 tbsp of vegetable oil
- 1/2 cup of whole fat ricotta cheese. Divided
- 2 1/3 cup of powdered sugar
- 1 tsp of vanilla
- 1/2 tsp of salt
- 6 tbsp of cream cheese
- 12 tsp of granulated sugar
Directions for Black Bottom Brownies
STEP 1 Pre heat a conventional oven to 325 degrees Fahrenheit. You will need 2 medium mixing bowls, 1 large mixing bowl, a 9x9 metal cake pan, parchment paper, 1 small bowl, measuring cups, measuring spoons, a stirring utensil, like a spoon and 2 whisks (Or 1 whisk if you rinse it). Using room temperature eggs, ricotta and cream cheese will help with a more even baked final product.
STEP 2 In a medium mixing bowl mix 1/3 cup potato flour, 1/4 cup sorghum flour, 2 tbsp potato starch, 4 tbsp cocoa powder and 3 tbsp of chocolate chips. Set aside.
STEP 3 Separate 1 egg yolk, placing the egg yolk into the large mixing bowl and the egg white into a small bowl. Set the egg white aside. In the large mixing bowl add 1 whole egg. Then to the large mixing bowl, add 4 tbsp vegetable oil and 1/4 cup Ricotta cheese whisking together getting rid of any clumps. Add 1 tsp of Vanilla and mix. Follow this with the 2 1/3 cup powdered sugar and 1/2 tsp of salt whisking till combined.
STEP 4 Add the dry ingredients in the medium mixing bowl into the wet ingredients in the large mixing bowl and whisk together to form the batter. Whisk until the ingredients are completely mixed together and there are no visible dry clumps.
STEP 5 Add parchment paper to a 9x9 metal cake pan, oil the pan and fill it with the batter.
STEP 6 Mix 6 tbsp of cream cheese and 1/2 cup of Ricotta cheese in a medium mixing bowl and whisk together until mostly homogenous. Then add 12 tsp of sugar mixing it in. Then add the egg white and whisk together. Finally add 2 tbsp of chocolate chips stirring them in. Evenly pour and spread the cream cheese topping onto the batter in the baking pan.
STEP 7 Place the 9x9 pan into the pre heated 325F oven and bake for 30 minutes.
STEP 8 After the brownies have baked for 30 minutes remove them from the oven. You can test them by inserting a knife or toothpick into the center. It will come out with some brownie on it, and the cream cheese slightly runny.
STEP 9 Let the brownies sit and cool for at minimum 20 to 30 minutes before cutting. You can have them warm or after you have refrigerated them.
Nutritional Data for Black Bottom Brownies
Calories 211 (1/16 if all Cream cheese topping is used)
Total Fat 9
Cholesterol 34mg
Sodium 40mg
Total Carbohydrate 31g
Fiber 1g
Sugar 23g
Protein 3g
Frozen Fudge Drops
From the Kitchen of - Megan Gray
Total Servings - 25 Drops
Serving Size - 1 Fudge Drop
Dietary Considerations - Vegetarian; allergens include dairy and walnuts
Wine Pairing Suggestion - 2018 Merlot
Ingredients for Frozen Fudge Drops
- 1 (7 ounce) bag Lilly's Dark Chocolate Style Baking Chips
- 1 1/2 sticks unsalted butter or 2 tbsp of margarine
- 1 (14 ounce) can of sweetened condensed milk
- 1 (8 ounce) bag chopped and halved walnuts (optional)
- 3 tbsp lemon extract
- 1 navel orange (plus the zest)
- Sea salt (to sprinkle on top)
- Packed light brown sugar (to sprinkle on top)
Directions for Frozen Fudge Drops
NOTE: Prepare 2-3 small or medium baking sheets lined with wax paper for later freezing.
STEP 1 In a medium Pyrex (measuring cup), melt chocolate chips in the microwave for 30 second intervals until melted, stirring between each (glass will be hot, so use a hot pad).
STEP 2 In a large skillet on medium heat, melt 1 1/2 sticks of butter and fold in the melted chocolate.
STEP 3 When the mixture is even, stir in the 14 ounces of condensed milk, reducing heat if necessary (the mixture should be a thick, chunky consistency).
STEP 4 Take the mixture off heat and zest and juice your orange. In a blender, add together the chocolate mixture, 8 ounces of walnuts, the zest, 3 tablespoons of lemon extract and the juiced orange.
STEP 5 On the mix setting, let the mixture blend for about 10 seconds.
STEP 6 Stir the mixture and blend again until very thickened and there is no visible liquid.
STEP 7 Place 2-3 tablespoons of the mixture in rounds on the waxed baking sheets, leaving a bit of room in between, until the mixture is gone.
STEP 8 Sprinkle lightly with sea salt and lightly with brown sugar. Put baking sheets in the freezer and freeze the drops until desired hardness/consistency (at least 30 minutes). Serve as wholes or halves!
Nutritional Data for Frozen Fudge Drops
Calories 136
Total Fat 10.3g
Cholesterol 16mg
Sodium 105mg
Total Carbohydrate 9.1g
Fiber .8g
Sugar 7.8g
Protein 2.9g
Potassium 97mg
Calcium 43mg
Appetizers
Below is a list of past recipes. Click on the name to find the recipe.
- Golden Baked Feta (2022 Winner)
- Vandal Swedish Meatballs (2022)
- Bold Vandal Soup Shooter Combo (2021 Winner)
- Sweet Potato Olive Tapenade Sliders (2021)
- Baked Butternut Squash & Pecan Puff Pastries (2020 Winner)
- Sausage Pasty (2020)
- Roasted Garlic Squash-Stuffed Skins (2020)
- Vandal Beef Wreath (2019 Winner)
- Mighty Vandal Meatballs (2019)
- Asparagus Stuffed JalapenJOES (2018)
- Blue (Fun)due (2018)
- Go Vandals! Pumpkin Bites (2016)
- Vandal Diversity Dip (2016)
- Vandal Veggie Bite (2015)
Download PDF
Golden Baked Feta (2022 Winner)
This zesty and bright appetizer embodies the unstoppable Vandal spirit and the warm, cozy feelings of the holidays. This recipe features our university’s love of dairy, highlighting the salty, savory flavors of feta with a drizzle of sweet local honey from Moscow’s Woodland Apiaries.
Total Servings - 8
Serving Size - 1 ounce
Dietary Considerations - Vegetarian
Ingredients for Golden Baked Feta
- 1 Navel Orange, zest and juice
- 1 (8 ounce) block Feta Cheese
- 1 Tablespoon Olive Oil
- 1/3 cup Dried Cranberries
- 1 Tablespoon Local Honey (garnish)
- 5 leaves Basil, fresh (garnish)
- Your Choice of Crackers (for serving)
Directions for Golden Baked Feta
STEP 1 Preheat the oven to 400°F.
STEP 2 Zest the orange and set aside in a small bowl. This will be used later for garnishing.
STEP 3 Cut the orange in half and juice both halves.
STEP 4 Place feta block in a small casserole dish (6x6, 7x7, or 8x8 all work well). Using a fork, prick the feta block 6 times to create pores.
STEP 5 Drizzle the orange juice followed by the olive oil over the feta block. Place the cranberries around the block so that they cover the surface of the dish.
STEP 6 Bake in the preheated oven for 30–40 minutes, or until the edges and top of the feta block are gold brown. Let it cool for 5 minutes.
STEP 7 Drizzle the honey over the block. Sprinkle the orange zest from step 2 over the block. Tear the basil leaves and sprinkle them over the feta block to garnish.
STEP 8 Serve with your favorite cracker!
Nutritional Data for Golden Baked Feta (per serving (53g))
Calories 120 calories
Total Fat 2 g
Cholesterol 20 mg
Sodium 312 mg
Total Carbohydrate 8 g
Protein 5 g
Vandal Swedish Meatballs
Our recipe embodies the “Brave” and “Bold” theme by utilizing meats from the Vandal Meats and a “Bold” sweet and savory combination of seasonal spices and jam. This is an appetizer that is sure to make Joe Vandal feel right at home. Tried and true to make hunger subdue.
Suggested Wine Pairing: Elderberry mead wine, or your favorite sweet red wine
(www.vandalsuncorked.com)
Total Servings - 10
Serving Size - 4 meatballs, and 1 tablespoon cranberry sauce
Dietary Considerations - Contains gluten
Ingredients for Vandal Meatballs
- 1 pound 80/20 Ground beef
- 1 Egg
- ½ cup Breadcrumbs
- ¼ cup Chopped white onion
- ½ teaspoon Allspice “divided”
- ½ teaspoon Salt “divided”
- ¼ teaspoon Pepper “divided”
- 1 tablespoon Unsalted butter
- 2 tablespoons All-purpose flour
- 1/3 cup Heavy whipping cream
- 1 ½ cup Beef broth
- 14 ounce can Whole berry cranberry sauce
- 2 teaspoons Fresh parsley
Directions for Vandal Meatballs
NOTE: Warm up the palate by serving as an appetizer for your vandal Thanksgiving dinner
STEP 1 Finely chop onion, then combine with ground beef, egg, breadcrumbs, and half of the allspice (¼ teaspoon), salt (¼ teaspoon), and pepper(1/8 teaspoon) into a medium sized bowl.
STEP 2 Mix until everything is evenly combined, then roll into 3/4” – 1”sized balls.
STEP 3 Evenly spread out meatballs into a large pan and cook on a medium-low heat for 10-15 min or until brown then flip and cook for an additional 10-15 minutes or until brown. Check to make sure the internal temperature is at least 155 degrees Fahrenheit.
STEP 4 Set meatballs aside into a separate container.
Gravy Instructions
STEP 5 Melt butter into the same pan used for the meatballs. Add flour and mix until smooth.
STEP 6 Add whipping cream, beef broth, and remaining allspice (¼ tsp), salt (¼ tsp), and pepper (1/8 tsp).
STEP 7 Simmer on a low heat for 10-15 min or until medium thick stirring occasionally.
STEP 8 Add meatballs back to the gravy and heat on low for 5 additional minutes.
STEP 9 Garnish with finely chopped parsley and serve with 1 tablespoon of cranberry sauce per serving.
Nutritional Data for Vandal Meatballs
Calories 262 kcal
Total Fat 13.3 g
Cholesterol 64.2 mg
Sodium 266.4 mg
Total Carbohydrate 22g
Protein 9.7 g
Bold Vandal Soup Shooter Combo (2021 Winner)
Bold Vandal Soup Shooter Combo. Being a brave and bold Vandal leads to out of the box thinking. This led to a new idea of an appetizer soup- the vandal way. Soup shooters! These shooters are paired with an apple bacon grilled cheese slice.
Suggested Wine Pairing: Hells Canyon Winery 2020 Chardonnay Reserve
(www.vandalsuncorked.com)
Total Servings - 10 Servings
Serving Size - 1 serving, One 2-ounce soup shooter, and One 1-inch slice sandwich
Dietary Considerations - Soup is vegetarian, Sandwich can be made meat and dairy free.
Ingredients for Bold Vandal Soup Shooter Combo
- 1 Cup Cashews
- 1⁄2 Cup Unsalted Vegetable Stock, Divided
- 2 Cups Unsalted Vegetable Stock, Divided
- 1 (15oz) Can Pumpkin Puree
- 1 1⁄2 Cups Original Applesauce
- 2 Teaspoons Salt
- 1⁄2 Teaspoon Pumpkin Spice
- 1 Tablespoon Honey
- 8 Strips Bacon
- 1 Medium Granny Smith Apple
- 1 Cup Mozzarella Cheese
- 4 Slices Sourdough Bread
Directions for Bold Vandal Soup Shooter Combo
NOTE: If using a block of cheese, grate the cheese prior to ensure it is shredded.
STEP 1 Preheat oven to 350°F, once heated place cashews on baking tray and bake for 5-7 minutes or until they appear toasted.
STEP 2 Once done place in food processer and blend until smooth consistency. Add in 1⁄2 Cup of vegetable stock and continue blending until well incorporated.
STEP 3 In a medium sized pot on medium heat pour in 2 Cups of vegetable stock and the cashew blend. Cook for 10 minutes stirring occasionally.
STEP 4 Combine the pumpkin puree and applesauce into the pot, and stir in the salt, pumpkin spice, and honey. Let simmer for an additional 15 minutes while stirring occasionally.
STEP 5 While soup is simmering preheat a medium frying pan on medium/high heat and add the bacon strips to cook to your desired crispiness. Remove the bacon from the pan and set aside once fully cooked.
STEP 6 Cut the apple into thin slices (about 1-inch strips) and set aside.
STEP 7 Drain the excess bacon grease from the frying pan. Using the same pan assemble your grilled cheese, making sure to lay the bacon in an even layer lengthwise and the apple as well (or to your desired amount).
STEP 8 Once cheese is melted and the bread is toasted to a nice golden-brown remove from pan and cut into thin strips going against the bacon.
STEP 9 Serve soup in 2 ounce shot glass with a strip of grilled cheese.
Nutritional Data for Bold Vandal Soup Shooter Combo
Calories 282
Total Fat 14g Saturated Fat 3.7g
Cholesterol 18mg
Sodium 954mg
Total Carbohydrate 32g Dietary Fiber 3.7g Total Sugars 14.7g
Protein 11g
Other Data Total Fat DV 17%, Saturated Fat DV 19%, Cholesterol DV 6%, Sodium DV 41%, Total Carbohydrate DV 11%, Dietary Fiber DV 13%
Sweet Potato Olive Tapenade Sliders (2021)
This unique bite-sized appetizer captures what it is like to be BOLD and different. Combining the savory taste of olive tapenade that has a little kick with the creamy texture of a perfectly toasted sweet potato, this recipe will leave you wanting more. The simplicity in making it allows all who are BRAVE to try it themself!
Suggested Wine Pairing: 2019 ‘Veronique’ Bordeaux- Style Blend
(www.vandalsuncorked.com)
Total Servings - 10 Appetizers
Serving Size - 1 Appetizer
Dietary Considerations - Vegetarian.
Ingredients for Vandalized Tapenade Rounds
Sweet Potato
- 1 large Sweet Potato
- 2 tablespoons Olive Oil
- 1/2 tablespoon Garlic Salt
Tapenade
- 1 (6oz) can Black Olives
- 1 (10oz) jar Green Olives with Pimento
- 2 tablespoons Olive oil
- 1 ½ tablespoons Minced Garlic
- 3 teaspoons Lime Juice
- 2 teaspoons Oregano
- 1 tablespoon Crushed Red Pepper
Serving
- 4 oz Cream Cheese
- 1/4 bunch Fresh Parsley
Directions for Vandalized Tapenade Rounds
Sweet Potatoes
STEP 1 Preheat the oven to 420 degrees.
STEP 2 Peel the sweet potato and cut into 1/2 inch thick rounds.
STEP 3 In a bowl, toss together and coat the sweet potatoes rounds in olive oil and garlic salt.
STEP 4 Coat a baking sheet in olive oil and lay out the sweet potato rounds.
STEP 5 Cook the sweet potatoes for 7 minutes at 420 degrees.
STEP 6 While the potatoes are still in the oven, flip the potatoes and increase the heat to 480 degrees.
STEP 7 Let the potatoes cooks for 4 minutes, flip again, and cook for another 4 minutes at 480 degrees (The potatoes should be toasted on the outside and a fork should easily puncture through them).
STEP 8 Remove the potatoes from the oven and place them on a plate lined with a paper towel to absorb the excess oil.
Tapenade
STEP 9 Wash the green and black olives and add them to a food processor. Pulse until olives are well chopped.
STEP 10 Place chopped olives in a separate bowl and add olive oil, minced garlic, lime juice, oregano, and crushed red peppers. Mix together.
Serving
NOTE Remove the cream cheese from the refrigerator to soften.
STEP 11 Put 1/2 tbsp cream cheese on each sweet potato round.
STEP 12 Add a spoonful of tapenade on top of the cream cheese and garnish with parsley.
STEP 13 Enjoy!
Nutritional Data for Vandalized Tapenade Rounds
Calories 95Cal
Total Fat 11g
Cholesterol 10mg
Sodium 39mg
Total Carbohydrate 5g
Fiber 1g
Sugar 1g
Protein 1g
Baked Butternut Squash & Pecan Puff Pastries (2020 Winner)
During the holidays, people seek comfort in their family and friends and prepare and share food that is warming, familiar and inviting -- qualities our puff pastry desserts capture. These mini puff pastries are a crossover between a traditional squash pie and a pecan pie, with each bringing classic holiday flavors to life in each bite. Simple to prepare and easy to scale up or down, our puff pastries are the perfect dessert to serve at your next holiday party or family gathering.
Suggested Wine Pairing: Riesling by Lindsay Creek Winery (www.vandalsuncorked.com)
Total Servings - 12
Serving Size - 1 puff pastry cup
Ingredients for Baked Butternut Squash & Pecan Puff Pastries
- 1 box (2 sheets) prepared puff pastry sheets (frozen)
- 1/2 small butternut squash (about 2 1/2 pounds), peeled and cut into 1/2-inch cubes
- 1 cup, divided chopped pecans (2 tablespoons reserved)
- 1 teaspoon ground cinnamon
- 8 tablespoons, divided maple syrup (6 TBSP for filling, 2 TBSP for drizzle)
Directions
STEP 1 Set the puff pastry out at room temperature on a baking sheet while you prepare the rest of the filling ingredients. Preheat the oven to 400 degrees Fahrenheit.
STEP 2 Remove the skin and cut the butternut squash in half, lengthwise. Cut half the butternut squash into cubes (about ½ inch x ½ inch). Spread the butternut squash onto a baking sheet and bake for 15-20 minutes (until slightly soft and a fork can easily go through the squash).
STEP 3 While the butternut squash is baking, roughly chop the pecan halves (reserving 2 tablespoons in a separate small bowl. Add a dash of cinnamon to the pecans and set it aside). In a large bowl, combine the rest of the chopped pecans with 6 tablespoons of the maple syrup and 1 teaspoon of cinnamon.
STEP 4 Take the butternut squash out of the oven when it is done and allow to cool on the baking sheet. Unroll the puff pastry onto a floured countertop and roll the puff pastry into a 12” x 12” square. Using a cookie cutter, glass or ramekin, cut circles out of the pastry and roll out each circle to about 4 ½ inches in diameter. (You will get about 6 circles per sheet of puff pastry.) A total of 12 circles of puff pastry will be needed.
STEP 5 Spray a muffin tin with cooking spray and place one of the puff pastry circles into each of the cups. Make sure to press the puff pastry into each cup so the puff pastry comes up all the way to the top of the muffin tin. Heavily dock the puff pastry all over with a fork.
STEP 6 Bake the empty puff pastry cups for 5 minutes at 400 degrees Fahrenheit (until lightly golden). Halfway through the baking time, use the back of a spoon to press down the puff pastry. Then, after 5 minutes, take the muffin tin out of the oven and press the puff pastry down with the back of a spoon.
STEP 7 Combine the butternut squash with the pecan mixture to create the filling. Fill the puff pastry cups with the filling until nearly full (about 1 tablespoon of filling). Then, sprinkle the tops of each cup with the reserved pecans and cinnamon and drizzle with the 2 tablespoons of reserved maple syrup.
STEP 8 Bake the filled puff pastries at 400 degrees Fahrenheit for another 8-10 minutes until the puff pastry is golden brown.
STEP 9 Pull the muffin tin out of the oven and allow it to cool for about 10 minutes. Serve immediately after cooling with vanilla ice cream or whipped cream if desired.
Nutritional Data (per serving)
Calories 213
Total fat 13g
Saturated fat 4g
Trans fat 0g
Cholesterol 0 mg
Sodium 106 mg
Total carbohydrate 21g
Dietary fiber 2g
Added sugar 9 g (from the maple syrup)
Protein 3 g
Sausage Pasty
The sausage pasty offers the perfect combination of meat and potatoes in a flaky crust that will fill you up during the cold Vandal months. This tasty appetizer will be the hit of any holiday gathering with its unique sausage flavor.
Suggested Wine Pairing: Rick’s Red by Basalt Cellars (www.vandalsuncorked.com)
Total Servings - 18
Serving Size - 1 pasty
Ingredients for Sausage Pasty
- 2 pre-made packaged pie crust, room temperature (4 pie crusts)
- 2 cups Idaho potatoes, peeled, finely chopped (approximately 2 potatoes)
- 1⁄2 cup white onion, diced
- 2 Tablespoon butter, divided; use remaining 1⁄2 tablespoon to butter crust
- 1 package (16 ounce) Johnsonville Italian Ground Sausage- Mild
- Salt and pepper, to taste
Directions
STEP 1 Preheat oven to 425 degrees Fahrenheit.
STEP 2 Place pie crust on counter to take the chill off, making it easier to work with.
STEP 3 In a pot, bring water to a boil, place potatoes in and cook until crisp-tender, 3-5 minutes. Remove from heat, drain potatoes and then add back to pan with 1 tablespoon butter. Season with salt and pepper, to taste.
STEP 4 Melt 1⁄2 tablespoon butter in saucepan over medium heat. Cook onion in butter until soft and translucent. Add salt and pepper, to taste. Set aside.
STEP 5 In same saucepan, brown sausage over medium heat, breaking up mixture as it cooks. Drain excess fat.
STEP 6 Add onions and sausage to potatoes. Mix thoroughly.
STEP 7 Using a rolling pin, roll out 1 pie crust, about 2mm thick. Take a bowl (cereal-size) approximately 51⁄2 inches in diameter and place on pie crust. Position around the pie crust to get 4, 5.5 inch rounds. Use a knife to cut around the bowl. Take remaining pie crust and form a ball, roll out to 2mm thick and cut 1 more round. Scoop 1⁄4 cup mixture in center of each round, fold round over to resemble a half circle. Using a fork, firmly press edges together. Use a basting brush to moisten edges with water. Place on an ungreased cookie sheet.
Step 8 Repeat step #7 for the remaining pie crust.
Step 9 Bake in preheated oven for 10 minutes or until edges are golden brown. Using a knife, smear
remaining 1⁄2 tablespoon of butter on top of each Pasty. Let sit for 1-2 minutes to cool, and then serve.
Note: The amount of servings will vary depending on the size of the bowl used to cut rounds.
Nutritional Data for Sausage Pasty (per serving)
Calories 257 g
Total fat 16.2 g
Cholesterol 25.6 mg
Sodium 392.9 mg
Total carbohydrate 24.2 g
Protein 5.6 g
Roasted Garlic Squash-Stuffed Skins
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
Vandal Beef Wreath (2019 Winner)
Vandal Beef Wreath - As Idaho grows it brings new flavors and textures to its menu, while still keeping its strong agricultural roots. This recipe encompasses the growing diversity of Idaho along with delivering the traditional tastes of a homemade family meal.
Total Servings - 16
Serving Size - 1 cup
- 1 large piece Parchment paper
- 3/4 pound Ground beef
- 1-ounce package Your favorite taco seasoning packet
- 4 cloves Garlic
- 1 Medium red onion
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Jalapeno pepper
- 3 tablespoons Unsalted butter or vegetable oil
- 3 teaspoons Salt
- 1 teaspoon Pepper
- 2 packages Crescent rolls (8 rolls in each package)
- 1 1/2 cup Black refried beans
- 1 1/2 cup Shredded Mexican cheese blend
- 4 small or 2 large Ripe avocados
- 1/8 bunch Cilantro
- 2 teaspoons Cumin
- 1/2 Lime, juiced
- 4 Medium Roma tomatoes
Directions for Vandal Beef Wreath
STEP 1 Pre-heat oven to 375 degrees Fahrenheit and cover a large baking sheet with parchment paper
STEP 2 In a medium pan, cook the ground beef on medium high, stirring often. Break apart any large pieces with a spatula (use will only use about ¾ pound when assembling)
STEP 3 Add the taco seasoning packet to the ground beef, continuing to stir often
STEP 4 Once the ground beef has been cooked thoroughly (no pink can be seen), turn the heat off and place the beef into a shallow bowl and set it aside to cool, if there is leftover oil in the pan, discard it
STEP 5 Mince 4 small garlic cloves separately and set aside, you will use two for the vegetable mix, one for guacamole and one for the Pico de Gallo.
STEP 6 Chop the onion, both green and red bell peppers (deseeded), and the jalapeno (optional to deseed) into small 1/8-inch size square pieces. Set aside half of the chopped onion for the guacamole and Pico de Gallo.
STEP 7 In a medium skillet, heat 1 tablespoon of butter or vegetable oil over medium heat and sauté 2 of the minced cloves of garlic for about a minute, then add half of the chopped onion and sauté for about minute. Lastly, add the green bell pepper, red bell pepper, and jalapeno stirring occasionally until softened, about three to five minutes. Include salt and pepper to taste.
STEP 8 Turn the heat off and place the veggie mixture in a shallow bowl to cool.
STEP 9 Unroll the crescent rolls and peel them apart from one another on large baking sheet.
STEP 10 You will be creating a circle with the flattened dough rolls. The ring of dough rolls should look like a sun once complete. To do this, place the smallest edge of the dough roll pieces towards the center of the pan, while also facing the long edge of the dough roll triangles in the same direction (either all facing clockwise or all facing counterclockwise). While creating this circle, you will overlap the dough pieces by about 2/3 of an inch at the bottom. Leave about a 7-inch circle in the middle of the flattened dough rolls.
STEP 11 Spread the black refried beans evenly across the inner half-portion of the crescent rolls using a spoon or fork (the portion closest to the middle of the pan), creating a ring of refried beans
STEP 12 Once the ground beef is chilled sprinkle it on top of the refried beans
STEP 13 Sprinkle the cheddar cheese on top of the ground beef and then using a fork or spoon flatten down the layers of beans, beef, and cheese to create a flatter top for the veggies to sit on
STEP 14 Place the sautéed veggies on top of the cheese
STEP 15 Take the outer tip of each roll and fold it toward the center of the ring created by the crescent rolls (covering the veggies) and tuck it under the inner part of the ring, stretch out the sides of the dough in order to cover more of the mixture along the sides and top of the wreath
STEP 16 Using a brush, spread 2-tablespoon of oil or melted butter over the top of the wreath, covering every visible portion
STEP 17 Bake for 25-30 minutes until the top of the wreath is golden brown in color and the bottom of the wreath is cooked (to check if the bottom is cooked, use a spatula to lift the bottom slightly to
check if it also has that golden-brown color)
STEP 18 While the wreath is cooking, peel and mash the avocados in a medium serving bowl and chop up 2 tablespoons of cilantro leaves
STEP 19 Stir in a quarter of the onion, 1 garlic clove, the 1 tablespoon of chopped cilantro leaves, lime juice, cumin, and salt to taste
STEP 20 For the Pico de Gallo, chop four Roma tomatoes into ¼ inch pieces and 2 tablespoons of cilantro leaves. Use a separate medium serving bowl and combine the Roma tomatoes, garlic clove, two tablespoons of chopped cilantro, a quarter of the chopped onion, and salt to taste
STEP 21 Cover both bowls with saran wrap and chill in the refrigerator
STEP 22 Once the wreath is done turn off the oven and transfer the wreath to a circular serving dish
STEP 23 In a small/medium bowl, put guacamole in one half of the bowl and the Pico de Gallo in the other half of the bowl. Place this in the middle of the taco wreath.
STEP 24 Garnish each crescent of the wreath using whole pieces of cilantro
Nutritional Data for Vandal Beef Wreath (per serving)
Calories 332 (16% DV)
Total Fat Total fat 21g (33% DV)
Cholesterol 35mg (12% DV)
Sodium 915mg (40% DV)
Total Carbohydrate 23g (8% DV)
Protein 13g (24% DV)
Vitamin D VITAMIN D .05mcg (.4% DV)
Calcium 102mg (10% DV)
Iron 2mg (13% DV)
Potassium 381mg (8% DV)
Mighty Vandal Meatballs
We were inspired by local Idaho ingredients-ground beef from Vandal Meats, Idaho cheese, and an Idaho staple-potatoes. We hope that this dish reminds you of a traditional homecooked meal while bringing new flavor components to the table.
Total Servings - 20
Serving Size - 1 meatball with sides
Dietary Considerations - N/A
Ingredients for Meatballs
- Yellow Onion, finely diced
- Garlic Cloves, minced
- Butter, unsalted (1 tbsp. for onions/garlic to cook in as well as 1 tbsp. to cook meatballs in)
- Ground Beef
- Large Eggs
- Breadcrumbs
- Turmeric
- Paprika
- Cumin
- Garlic powder
- Red Chili Powder
- Dried parsley
- Salt
- Black Pepper
Ingredients for Mashed Potatoes
- Yukon Gold Potatoes
- Unsalted Butter
- Heavy Cream-amount can vary depending on desired thickness
- Black Pepper
- Salt (plus dash in water for cooking potatoes)
Ingredients for Creamy Mushroom Sauce
- Butter (3 tbsp. for roux, 1/2 tbsp. for frying mushrooms/onion/garlic)
- Yellow Onion, finely diced
- Pressed Garlic
- White Mushrooms, diced
- White Flour
- Heavy Cream
- Salt
- Black Pepper
Ingredients for Topping
- Sharp Cheddar Cheese
- Green onion, finely chopped, for optional garnish
Directions for Meatballs
STEP 1 In a medium sauté pan over low/medium heat, add butter and heat.
STEP 2 Once butter is hot, add onion. Cook until lightly browned (approx. 3-5 min.). Stir often to prevent burning. When onions begin to brown, add minced garlic. Cook onions and garlic together for an additional 1-2 minutes, until garlic is browned slightly. Remove from heat, set aside.
STEP 3 In a large bowl, mix together ground beef, eggs, breadcrumbs, sautéed onions/garlic, turmeric, paprika, cumin, garlic powder, red chili powder, dried parsley, salt and black pepper. Mix until combined with clean hands.
STEP 4 Form ground beef mixture into round balls, approximately 1.5 in. in diameter.
STEP 5 Add meatballs to large sauté pan over low/medium heat with 1 tbsp. heated butter.
STEP 6 Fry meatballs until brown on all sides and cooked through, approx. 20 min. Internal temperature should reach 160 degrees F.
Directions for Mashed Potatoes
STEP 1 Wash and peel potatoes. Cube into 1 in. by 1 in. pieces and place into pot of cold salted water.
STEP 2 Bring water to a boil. Once water begins to boil, cook potatoes for approx. 12 minutes. Test tenderness with fork.
STEP 3 When potatoes are tender, drain water.
STEP 4 Add butter to pot, begin mashing. Slowly incorporate heavy cream until desired texture is reached.
STEP 5 Incorporate black pepper and salt.
Directions for Creamy Mushroom Sauce
STEP 1 Heat butter in medium sauté pan over medium heat.
STEP 2 Once the pan is heated, add onion and chopped mushroom. Sauté together for 3-5 minutes, until onion starts to brown. Incorporate minced garlic and cook for an additional 1-2 minutes. Set aside.
STEP 3 Heat a second medium sauté pan on medium and add butter to heat. Once butter has melted, slowly whisk in equal parts four. Whisk continuously for approx. 2 minutes until desired thickness is reached, then slowly add heavy cream, ¼ cup at a time. Continue whisking while adding heavy cream until desired thickness is achieved. Remove from heat.
STEP 4 Incorporate sautéed onion/mushroom/garlic mixture to sauce. Stir in salt and pepper to taste.
Directions for Plating and Presentation
STEP 1 Preheat oven to 350 degrees F.
STEP 2 Assemble souffle cups on edged baking sheet (one souffle cup for each meatball).
STEP 3 Using a medium sized ice cream scooper, place one scoop of mashed potatoes into each souffle cup.
STEP 4 Flatten mashed potato scoops with a spatula and, using the ice cream scooper, place an indent in the middle of the mashed potatoes.
STEP 5 Fill indent with one spoonful (around 1 tablespoon) of creamy mushroom sauce.
STEP 6 Place meatball on top of creamy mushroom sauce.
STEP 7 Put one slice of cheese over meatball.
STEP 8 Cook at 350 degrees until cheese is melted, no more than 5 minutes.
STEP 9 Top with chopped green onion if desired.
Nutritional Data
Calories 450 kcal
Total Fat 30 g
Cholesterol 119 mg
Sodium 419 mg
Total Carbohydrate 28 g
Protein 19 g
Asparagus Stuffed JalapenJOES
Asparagus and chive cream cheese stuffed jalapenos combine cream with crunch. These delightfully delicious appetizers will delight the Thanksgiving crowd!
From the Kitchen of Paula Aubrey and Jacob Hohenshelt
Servings: 8
Serving Size: 1 stuffed jalapeno
Vegetarian
INGREDIENTS
- 2 teaspoons avocado or vegetable oil
- ½ cup asparagus, diced
- Pepper to taste
- ½ cup chive and onion cream cheese
- 5 medium jalapenos, cut in half lengthwise, remove seeds
- 1 sheet Puff Pastry
- Butter, melted
Other Materials:
1 sheet Parchment paper
Baking sheet
DIRECTIONS
1. Preheat oven to 400o F. Heat skillet over medium heat.
2. Add oil to skillet and heat.
3. Sauté asparagus in heated skillet until tender, about 6 minutes or until tender. If desired, add pepper to taste.
4. In medium bowl, mix sautéed asparagus and cream cheese.
5. Cut jalapenos in half from end to end. Remove seeds. Place on baking sheet lined with parchment.
6. Slice puff pastry into ½ inch strips.
7. Stuff the halved jalapenos with the cream cheese and asparagus mixture, about 1 tablespoon of mixture per halved jalapeno.
8. Wrap jalapenos with a thin strip of puff pastry in a spiral fashion. Overlap at ends and use water to connect as needed.
9. Place jalapenos on cookie sheet and brush with melted butter.
10. Roast for 15-20 minutes, or until the peppers are tender and the cheese mixture is brown at edges and bubbly.
11. Cool, serve and enjoy!
Nutrition Data (per serving):
Serving size: 1 stuffed jalapeno
Number of servings: 8
Calories: 139
Carbohydrates: 7g
Dietary Fiber: 1g
Sugars: 1g
Fat: 11g
Saturated Fat: 4g
Trans Fat: 0g
Sodium: 108mg
Blue (Fun)due (2018)
Blue cheese and Brussels sprouts. This dish might turn a love-hate relationship into true love. The cheese sauce blends the bold flavor of blue cheese with the milder gouda and gruyere cheeses. The roasted Brussels sprouts pair with tart cranberries to achieve a festive and unique combination that is sure to delight your guests. We hope you enjoy this dish and have as much fun eating it as we had in making it!
From the Kitchen of: Kayla Patarini and Kayla Lutz
Serving Size: 10 Brussels sprouts (with about ¼ C. cheese sauce)
Serves: 8-10
Vegetarian, Gluten Free
INGREDIENTS
Brussels Sprouts
- 2 pounds fresh Brussel sprouts, chopped
- ¾ cup fresh cranberries (OR frozen, thawed)
- 2 tablespoons olive oil
- salt and pepper, to taste
Cheese Sauce
- 1 cup dry white wine
- 1 ½ cups Gouda cheese, grated
- 1 ½ cups Gruyere cheese, grated
- ¼ cup plus 3 tablespoons blue cheese, small crumbles
- 3 tablespoons corn starch
Other
Double boiler
Directions:
1. Preheat oven to 400 F.
2. Cut off brown ends of washed Brussels sprouts and pull off any yellow outer leaves.
3. Halve or quarter Brussels sprouts. Mix them in a bowl with the cranberries, olive oil, coating evenly.
4. Pour them on a baking sheet pan and roast for 30-45 minutes, shake the pan from time to time to brown evenly.
5. While Brussels sprouts are roasting, prepare the cheese sauce in a double boiler (or fondue pot).
6. Fill the bottom portion of the double boiler pan with water, about ¼ of the pan, and heat over medium-low heat until warm.
7. When the water is heated, pour the wine into the upper portion of the double boiler and heat over medium-low until simmering slightly.
8. Toss the prepared cheeses in the cornstarch powder until coated.
9. Turn the heat down to low and stir cheeses into wine, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth, about 15-20 minutes.
10. Keep the sauce warm over low heat until the Brussels sprouts and cranberries are ready to be served. Stir occasionally to maintain texture.
11. Dip roasted Brussels sprouts and cranberries into the cheese sauce or drizzle sauce over Brussels and enjoy!
Nutrition Data (per serving):
Calories (kcal) 325.3
Fat (g) 20.0
Saturated Fat (g) 10.5
Trans Fat (g) 0.0
Cholesterol (mg) 58.2
Sodium (mg) 410.6
Carbohydrate (g) 15.2
Fiber (g) 5.2
Sugar (g) 3.9
Protein (g) 18.3
Go Vandals! Pumpkin Bites (2016)
By Cady Hunt and Jenna Dyckman
The leaves are changing colors, the chill of fall is in the air, and Thanksgiving is just around the corner. All of the planning for Thanksgiving is focused on “What shall we serve for dinner?,” but Thanksgiving is not complete without an afternoon filled with a rousing family football game. Our Vandal Pumpkin Bites are an easy to make snack that you can bring along with you to help your family stayed fueled while playing their hearts out in your family’s black and gold “Vandal Bowl!”
- Yield: 30
- Portion: One bite, about 1 tbsp
Ingredients
- G: Ground cinnamon — 1 tsp
- O: Oats, rolled — 1 ½ cup
- V: Vanilla — 1 tsp
- A: Almond butter — 1 cup
- N: Nutmeg — ¼ tsp
- D: Dark Chocolate chips — ¾ cup
- A: All natural Pumpkin Puree — 1 cup
- L: Lentils, green — ½ cup
- S: Syrup, maple — ½ cup
Optional
- Add 2 tsp pumpkin spice, for added pumpkin taste
- Add ¼ cup chia seeds or flax seeds
Directions
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Rinse lentils and pour into a small saucepan. Add 2 cups water to the saucepan. Bring mixture to a boil and then lower to medium heat and let the lentils simmer. After the lentils have simmered for 15 minutes, drain the lentils. Pour lentils onto the baking sheet and spread them evenly on the baking sheet. Bake for 15 minutes. Halfway through, stir the lentils. Once baking is complete, let the lentils cool. Transfer the parchment paper of lentils onto a cooling rack to help them cool faster.
In a large bowl add, oats, cinnamon, nutmeg, cooled lentils, and dark chocolate chips. Mix together. Then add almond butter, vanilla, pumpkin puree, and maple syrup. Stir together well. Once mixed, remove about a tablespoon amount of the mixture and roll into a ball. Refrigerate them for one hour. Keep the bites stored in the fridge or freezer in a covered container.
Vandal Diversity Dip (2016)
By Sophia Dunlap and Rachel Hernandez
The University of Idaho is a melting pot for culture and diversity; that’s why we chose to create a dip that’s versatile in its flavor and execution. This dip can be paired with sweet or savory holiday favorites. No two pairings will be alike, just like no two U of I students are alike.
As the nation’s top producer of chickpeas, we chose this famous Idaho pulse due to its versatility. This recipe is easy to prepare, inexpensive, and has the potential for even more versatility through the use of spices and unique combinations. Just like our university promotes and celebrates diversity of their students and faculty, we celebrate the diversity of our dip with any holiday meal. We hope you enjoy this dip alongside your holiday favorites, and most importantly, your loved ones.
- Yield: 7 servings
- Serving Size: 2 tbsp.
Ingredients
- 1 can chickpeas, drained, rinsed, and dried
- ¾ c sweetened condensed milk
- 1 T brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp sea salt
- ½ c cranberry sauce
Directions
- In a small saucepan, heat brown sugar and sweetened condensed milk on low for 5 minutes
- In a food processor or blender, puree chickpeas and milk mixture until smooth – about 1 minute
- Add in cinnamon, nutmeg, allspice, and salt until combined
- Place dip in decorative bowl and top with cranberry sauce and mint leaf
Vandal Veggie Bite (2015)
By Kally Fish and Nathaly Suarez
The Vandal Veggie Bite is a low fat version of a savory appetizer, perfect for any occasion. This recipe is fast and easy, utilizing everyday ingredients. The simplicity of this recipe is possible for anyone. It provides a great starter for the holidays because it is attractive, delicious, and sure to be a crowd pleaser for any occasion.
- Yield: 12 servings
- Portion: Bite size
- Oven: 350°F
- Bake: 10-12 minutes
Ingredients
- 4 large, firm tomatoes
- 1 can of asparagus spears
- ½ cup shredded mozzarella
- ½ cup shredded cheddar
- ¼ cup low-fat mayonnaise
- ¼ cup 1/3 less-fat cream cheese
- 1 teaspoon onions
Directions
Preheat oven to 350°F. Coat a 9x9 baking pan with nonstick spray. Mix mozzarella, cheddar, cream cheese and mayonnaise in medium-sized bowl. Finely chop onions and add to cheese mixture. Slice each tomato into 3 thick, even slices. Drain canned asparagus and cut spears in half. Line tomato slices along baking pan. Add two pieces of asparagus to each tomato, and then top it off with a tablespoon of the cheese mixture. Bake for 10-12 minutes, or until cheese is melted. Serve warm.
Nutrition Facts
Calories 65; Total Fat 4g; Cholesterol 10.25mg; Sodium 136mg; Carbohydrates 1.5%; Dietary Fiber 1g; Protein 4g; Vitamin A 7%; Vitamin C 12%; Calcium 10%
Breads
Below is a list of past recipes. Click on the name to find the recipe.
- Holiday Vandal Roll (2022)
- Joe’s Zesty Pumpkin Rolls (2021)
- Swiss Twist Biscuit (2018)
- Black and Gold Pumpkin Bread (2016)
- Pumpkin Pecan Muffins with Maple Cream Cheese Icing (2016)
- Golden Harvest Vegetable Bread (2013)
Download PDF
Holiday Vandal Roll (2022)
We believe… The Holiday Vandal Roll represents the holidays and vandal boldness. We used a squash filling with a doughy crust for the holidays. The Vandal boldness comes from the gold center and Idaho potatoes. We believe this is the perfect holiday side to share with your family.
Suggested Wine Pairing: Viognier by Jovinea Wines, Juliaetta, Idaho Vandal Connection: Michael Grigg ’20, College of Agricultural and Life Sciences.
(www.vandalsuncorked.com)
Total Servings - 8
Serving Size - 1 Roll
Dietary Considerations - Vegan and vegetarian
Ingredients for Holiday Vandal Rolls
- 1 1/4 Cup Butternut Squash
- 1 can (15 oz.) Chickpeas
- 1 Lemon (juiced)
- 5 Tablespoons Olive oil
- 3 cloves Garlic (minced)
- 3 cloves Garlic (Roasted)
- ¼ tsp Cinnamon
- ¼ tsp Pepper
- ¼ tsp Cumin
- ¼ tsp Sage
- 2 Potatoes (shredded)
- 1 package Biscuits (8-count jumbo)
- ½ Tablespoon Craisins
- ½ Tablespoon Pepitas
- ½ Tablespoon Tahini
Directions for Holiday Vandal Rolls
STEP 1 Preheat oven to 400*F.
STEP 2 Wash and cube butternut squash. Place on a baking sheet with garlic cloves and drizzle olive oil on top. Bake for 20 minutes or until soft. Wash and shred potatoes and place on a different baking sheet. Season with your favorite holiday seasonings. Season with sage, garlic, salt, and pepper(or your favorite holiday seasonings). Bake at 400*F for 12 minutes.
STEP 3 In a food processor, combine drained chickpeas, olive oil, lemon juice, garlic, squash, cumin, cinnamon, sage, and pepper. Pulse until smooth.
STEP 4 Roll out biscuits and add 1 spoonful of potatoes and hummus layered on each.
STEP 5 Fold the biscuits closed and pinch the ends with a fork to conceal the contents into the roll. Place in oven for 15 minutes at 350*F or until golden brown.
STEP 6 Remove from oven. Brush with your choice of seasoned olive oil. Season using garlic, sage, and a bit of black pepper. Top it off with pepitas and dried cranberries..
STEP 7 Drizzle tahini on top if desired. Enjoy!
Nutritional Data for Holiday Vandal Rolls
Calories 361 calories
Total Fat 14.1 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 49.4g
Protein 12.3 g
Joe’s Zesty Pumpkin Rolls (2021)
Start your holiday morning with a delicious twist on a classic cinnamon roll. This brave recipe combines the cherished cinnamon roll and pumpkin pie to a unique breakfast item that everyone will love. The orange zest on top bursts with boldness in your mouth with every bite. Create a warm and cozy morning in your kitchen when you bravely serve these morning delights.
Suggested Wine Pairing: Create a mimosa with the 2019 General Phunk Chardonnay, by 3100 Cellars
(www.vandalsuncorked.com)
Total Servings - 5 Servings
Serving Size - 1 Cinnamon Roll
Dietary Considerations
For gluten allergies: Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg.
For dairy allergies: replace cream cheese with Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz.
Ingredients for Joe's Zesty Pumpkin Cinnamon Rolls
Cinnamon Rolls
- 1 Can (13.8 oz) Pillsbury Classic Pizza Crust
- 2 Tablespoons Melted butter
- 1/2 Cup Brown sugar
- 2 Tablespoons Pumpkin Pie Seasoning
- 1/2 Cup Canned Pumpkin Puree
Frosting
- 1 Tablespoon Pumpkin Pie Seasoning
- 1 8oz package Cream Cheese
- 4-6 Tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Melted butter
- 1/4 Cup Canned Pumpkin Puree
Directions for Joe's Zesty Pumpkin Cinnamon Rolls
NOTE: Keep dough refrigerated until time to add filling. Soften cream cheese before mixing.
STEP 1 Preheat the oven to 400 degrees Fahrenheit.
STEP 2 For the filling, melt butter and combine with brown sugar, pumpkin spice and canned pumpkin in a small bowl. Stir until combined and smooth.
STEP 3 Open the pizza dough container and lay out the pizza dough on cutting board.
For gluten allergies: Use Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg. Follow directions and roll out onto cutting board.
STEP 4 Use a rubber spatula to spread sugar mixture evenly on dough. Make sure not to overfill.
STEP 5 Roll dough into a tight single log shape on the short side.
STEP 6 Wet knife to prevent sticking to dough.
STEP 7 Cut the log into 2 inch rolls.
STEP 8 Place rolls in a glass or ceramic pan with an inch in between. (About an 8x8 inch square pan.)
STEP 9 Place in the oven and bake for 18-20 mins or until golden brown on top.
STEP 10 While rolls are in the oven, attach the flat beater attachment to a stand mixer to start frosting.
STEP 11 Place 1 package of softened cream cheese in the mixer bowl. For dairy allergies: Replace cream cheese with 1 package of Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz
STEP 12 Add powdered sugar, vanilla extract, melted butter, and canned pumpkin mix in a stand mixer. For dairy allergies: Replace butter with vegetable oil or another oil of your choosing.
STEP 13 Mix until smooth and creamy.
STEP 14 Zest an orange. Optional; slice orange into thin wedges to use as garnish.
STEP 15 Once cinnamon rolls are out of the oven and have cooled slightly, spread frosting evenly on each roll.
STEP 16 Sprinkle orange zest over the top of the frosting. Optional orange slice garnish.
Nutritional Data for Bold Vandal Soup Shooter Combo
Calories 467 Calories
Total Fat 113g total fat 71g, saturated fat
Cholesterol 306 mg
Sodium 670mg
Total Carbohydrate 55g total carbohydrates,
2.6 g dietary fiber,
17.4g sugar
Protein 9.7g
Other Data 33.5% Vitamin A,
4.6% Calcium,
42.7% Vitamin C,
2.5% Iron,
3% Vitamin B-6,
1.2% Magnesium.
The % Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to a daily value of 2000 calories a day is used for general nutrition advice.
Swiss Twist Biscuit (2018)
This buttery biscuit has a Swiss twist… Perfect for spreading some Vandal pride, these golden biscuits cover all the bases: melt in your mouth Swiss cheese, smoky prosciutto, sun-dried tomatoes and aromatic garlic and chives.
From the Kitchen of Hannah Safe and Danielle Payne
Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 12
Serving Size: 1 biscuit
INGREDIENTS
- ½ cup dried tomatoes, chopped
- ⅓ cup chives, chopped
- 1 medium garlic clove, minced
- 1 cup swiss cheese, grated
- ½ cup prosciutto, chopped
- ½ cup unsalted butter
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup whole milk
DIRECTIONS
1. Preheat oven to 425 oF
2. Dice tomatoes, chives and garlic.
3. Shred cheese and cut prosciutto into bite size pieces.
4. Mix flour, baking powder and salt.
5. Cut in butter and mix until dough is crumbly.
6. Add prosciutto, chives, swiss cheese, tomatoes and garlic to dough and mix until evenly dispersed.
7. Add half of milk and mix, then add remaining milk until a wet sticky dough forms.
8. Drop 12 heaping spoonfuls of dough onto a greased baking sheet leaving about an inch between each biscuit.
9. Bake for about 20 minutes or until golden brown.
10. Serve hot with butter.
Nutrition Data (per serving):
Calories: 215 per biscuit
Fat: 12.6 g
Saturated Fat: 7.7 g
Trans Fat: 0.5 g
Carbohydrates: 17.8 g
Protein: 7.6 g
Sodium: 700mg
Black and Gold Pumpkin Bread (2016)
By Christy Johnson and Mikyah Owens
This festive holiday recipe is a healthy, yet sweet, alternative to the traditional pumpkin pie. Requiring minimal preparation, this pumpkin bread allows you to concentrate on family and friends while it bakes, filling your house with the sweet aroma of autumn.
The familiar pumpkin spice reminds the taste buds of home, the garbanzo beans provide a firm and dense texture, and the honey and chocolate chips contribute a little sweetness. Topping this cozy dessert with a unique coconut whipped cream makes it unforgettable! Golden pumpkin dough with a sprinkling of chocolate chips represent school colors, and showcase our shared U of I pride!
- Yield: 12 bars
- Portion: 2 inch by 4 inch bars
Ingredients
Bread
- 1 15 oz can pureed pumpkin
- 3 /4 cup garbanzo beans, drained and rinsed
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 cups flour (gluten-free baking flour or all purpose)
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 Tbsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup chocolate chips
Whipped Topping
- 1 can full fat coconut milk (lite for less fat)
- 1 1/2 tsp vanilla extract
- 1-2 Tbsp maple syrup
Directions
Bread
Preheat oven to 350 degrees Fahrenheit. Drain and rinse garbanzo beans. Add all bread ingredients to blender or food processor, except for chocolate chips. Blend until smooth and no lumps remain. Add in chocolate chips and stir by hand until evenly distributed throughout. Spread mixture into a greased 13 inch by 9 inch baking dish. Bake for 30 minutes.
Whipped Topping
Chill can of coconut cream overnight in the refrigerator. Open the can and scoop the solid white coconut cream (discard liquid portion of the coconut milk), vanilla, and maple syrup into a medium sized bowl. Whip with electric mixer on high until smooth and fluffy. Place dollop on top of warm bread.
Pumpkin Pecan Muffins with Maple Cream Cheese Icing (2016)
By Hana Sorensen and Danielle Marcolina
Our recipe is combines a variety of balanced fall flavors including pumpkin, pecan and maple. It is quick, simple, and festive, but satisfy your sweet tooth craving! The pulse crop incorporated into this recipe was chickpea flour. The chickpea flour isn’t overpowering and is subtle enough to contribute to overall moistness of the muffins. The benefit of using chickpea flour is that it is gluten free and contains protein and fiber to add a healthy flair.
- Yield: 12 muffins
Ingredients
Muffins
- 2 cups Garbanzo Flour
- 2 Eggs
- 1/2 cup Pure Cane Sugar
- 1 cup Canned Pumpkin
- 1/2 cup diced Pecans
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking soda
- 1/2 cup Butter
- 2 teaspoons Pumpkin Pie Spice
- 2 tablespoons olive oil
- 2 tablespoons Dark Brown Sugar
- 1/2 cup Chopped Pecans
Frosting Ingredients
- 1 cup Cream Cheese
- 1 tablespoon and 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 cup Powdered Sugar
Directions
Muffins
Preheat oven to 350 degrees F. Combine flour, baking soda, sugar and pumpkin pie spice mix into a bowl and stir. Then soften the butter and add it to the canned pumpkin, egg, olive oil, brown sugar and vanilla extract. Add dry ingredients to the wet ingredients and mix well. Stir in the pecans. Place batter evenly into muffin pan. Cook for 16 minutes and use a toothpick to make sure it comes out clean, ensuring that they are fully cooked.
Frosting Ingredients
Mix together the cream cheese, maple syrup, vanilla extract and powdered sugar into a bowl until fluffy.
Golden Harvest Vegetable Bread (2013)
By Tracie Campbell and Michelle Tonna
Thanksgiving Day preparations are hectic and breakfast that day often goes unplanned, but this quick bread recipe is a cinch to prepare the day before along with your pies or can make use of any unused pumpkin.
- 12 servings
Ingredients
- 1 2/3 cup Quick Cooking Oats
- 2/3 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour
- 1 tsp. Cinnamon
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Carrots, shredded
- 3/4 cup Zucchini, shredded
- 3/4 cup Pumpkin, canned
- 1/2 tbsp. Orange Zest
- 2 Eggs, lightly beaten
- 1 tsp. Vanilla Extract
- 1/4 cup Canola Oil
- 3/4 cup Brown Sugar
Directions
- Preheat Oven to 350°F and grease an 8 x 4 loaf pan.
- In a large bowl combine the oats, flour, cinnamon, baking powder, baking soda, & salt, set aside.
- In a separate bowl combine carrots, zucchini, pumpkin, orange zest, eggs, vanilla, canola oil, and brown sugar. Incorporate the dry ingredients into the wet ingredients until well combined. Do not over mix.
- Pour the batter into the loaf pan and bake for 40-50 minutes until golden brown. Check by inserting a wood toothpick in the center; bread is cooked when toothpick comes out clean.
NUTRITION AT A GLANCE
Per serving: 205 calories, 6.2g fat, 0.7g saturated fat, 32.6g carbohydrates, 3g dietary fiber, 35mg cholesterol, 252g sodium. Nutritional analysis by Recipe Calc Software©
Soups
Below is a list of past recipes. Click on the name to find the recipe.
- Vandal Goulash (2019)
- Brave and Bold Beef Stew (2019)
- Root for the Vandals: Vegetable Soup (2018 Winner)
- Autumn Bisque (2017)
- Palouse Pulse Soup (2015)
- A Very Vandal Pumpkin Bisque with Idaho Gold Nutmeg and Thyme Croutons (2011)
- Black and Gold Bean Soup (2011)
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Vandal Goulash (2019)
Total Servings - 5 servings
Serving Size - 2 cups
Dietary Considerations - Gluten Free
- 3 tbs Olive Oil
- 2 medium Yellow Onions, diced
- 2 tsp Paprika
- 3 tsp Salt pepper
- 1 tsp garlic powder
- 3 clove Garlic, minced
- 2 tsp smoked paprika
- 2 lbs Beef, stew meat, cut into 1 inch cubes
- 1, 8oz cans Tomato Sauce
- 1, 14.5oz can Diced Tomatoes, can be original or seasoned flavor
- 2 cups Beef Broth
- 4 medium Idaho Grown Potatoes, cut into quarter inch cubes
- 2 tbs Optional side- sour cream
Directions for Vandal Goulash
Notes - Trim meat of excess fat for best cook.
STEP 1 In a large pot over medium heat, saute onions until translucent in olive oil with salt
STEP 2 Add beef and garlic to onion mixture and cook until meat is brown on all sides
Once browned, add remaining spices
STEP 3 Add broth, tomato sauce, and diced tomatoes and bring mixture to a boil
STEP 4 Cover & cook on high for approximately 10 minutes
STEP 5 Add cubed potatoes and turn heat down to medium or low to simmer until potatoes and beef are tender with cover (about 1 hour)
STEP 6 Serve warm with optional sides
Nutritional Data for Vandal Goulash
Calories 588
Total Fat 20.8g
Saturated Fat 9.6g
Cholesterol 0mg
Sodium 582.6g
Total Carbohydrates 50.4g
Dietary Fiber 12.8g
Sugar 19.4g
Added Sugar 0g
Protein 37.6g
Brave and Bold Beef Stew (2019)
When thinking of a recipe to come home to that represents the holidays, we thought what better recipe than a homestyle beef and lentil stew. While forming our recipe, we wanted to use brave and bold flavors to symbolize the atmosphere here at the University of Idaho, while creating a recipe that embodies the vandal family. We used lentils and unique spices to construct that brave and bold flavor and to utilize a popular crop among our vandal home. We wanted to make this brave and bold stew because we believe there is not a better dish that creates that warm feeling of home and the holiday season while still expressing vandal pride.
Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 1 cup
Dietary Considerations - Dairy-free
Beef Marinade
- 1 1/2 Pounds Beef Chuck Roast
- 1 1/2 Cup Malbec Red Wine
- 1/2 Cup Worcestershire Sauce
- 2 Tablespoons Olive Oil
- 2 Sprigs Fresh Thyme
- 3 Cloves Garlic
- 2 teaspoons Salt
- 2 teaspoons Pepper
Stew
- 1 Large Sweet Potato (Yam)
- 1 Turnip
- 2 Cups Lentils
- 1 Large Carrot
- 3 Stalks Celery
- 5 Leaves Kale
- 1 Large Onion
- 10-12 Cups Beef Stock
- 4-6 Cloves Garlic
- 2-3 Sprigs Fresh Thyme
- 2 Tablespoons Lime Juice
- 3 Tablespoons Flour
- 3 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- To Preferred Taste Salt and Pepper
Garbanzo Beans
- 1 Can Garbanzo Beans
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
Brave and Bold Beef and Lentil Stew
Part One: Marinade
STEP 1 Season chuck roast with garlic, thyme, salt, and pepper.
STEP 2 Place chuck roast into gallon Ziploc bag and store in the refrigerator for two hours.
STEP 3 After two hours, add wine, Worcestershire, and olive oil.
STEP 4 Place back into refrigerator and let it sit overnight.
Part Two: Stew
STEP 1 Wash all vegetables and prepare to chop.
STEP 2 Dice onion and set it aside. Then chop sweet potato and turnip into medium-sized pieces. Proceed to chop kale, carrot, and celery.
STEP 3 Mince 4-6 cloves of garlic.
STEP 4 In small pot, melt 3 tablespoons of butter and then add 3 tablespoons of flour to create a thick, smooth rue. Add more butter if needed.
STEP 5 In large pot, heat 2 tablespoons of olive oil over medium heat and add diced onion and minced garlic. Cook for 3-5 minutes.
STEP 6 Combine beef broth, lime juice, lentils, chopped vegetables, rue, cumin, chili powder, smoked paprika, thyme, and salt/pepper to taste.
STEP 7 Bring to a boil, then reduce to a simmer and cook for 20 minutes or until sweet potatoes and lentils are tender. While this is cooking, proceed to Part 3: Cooking Roast, to begin the roast.
Part Three: Cooking Roast
STEP 1 Preheat oven to 300 °F
STEP 2 Heat 1 tablespoon of olive oil in skillet over medium-low heat.
STEP 3 Sear roast 2-3 minutes on one side.
STEP 4 Then place roast on the non-sear side on a baking sheet and finish cooking in oven for 20-25 minutes. Cook to an internal temperature of 145 °F. While the roast cooks, finish Part 2: Stew.
STEP 5 When roast is finished, remove from heat and cover with aluminum foil. Let rest for 10 minutes before slicing.
STEP 6 After 10 minutes of rest, cut the chuck roast into small bite-sized cubes and add into stew 3-5 minutes before stew is done cooking.
Part Four: Garbanzo Beans
STEP 1 Place oven on high broil and preheat to 450 °F
STEP 2 Drain canned garbanzo beans, rinse, remove skins, and pour into bowl.
STEP 3 Mix beans with olive oil, garlic powder, salt and pepper.
STEP 4 Pour beans evenly onto non-stick baking sheet.
STEP 5 Bake for 8-10 minutes.
STEP 6 Serve as garnish on top of stew. Enjoy!
Nutritional Data for Brave and Bold Beef and Lentil Stew
Calories 443
Total Fat 21 g
Cholesterol 64 mg
Sodium 2,296 mg
Total Carbohydrate 29 g
Protein 31 g
Sugar 6 g
Fiber 8 g
Nutritional Data for Brave and Bold Roasted Garbanzo Beans
Calories 66
Total Fat 3 g
Cholesterol 0 mg
Sodium 446 mg
Total Carbohydrate 8 g
Protein 3 g
Sugar 0 g
Fiber 3 g
Root for the Vandals: Vegetable Soup (2018 Winner)
An unexpected holiday ingredient and natural anti-inflammatory, turmeric, inspired this spiced-and-spirited root vegetable soup. The vibrant orange of sweet potato complements by the creamy whiteness of the coconut milk. This color combination is sure to please the palate of any Vandal fan.
From the Kitchen of Hailie Kuttler and Tasha Hetrick
Servings: 10
Serving Size: 1 cup
Vegetarian, Gluten-Free, Dairy-Free, Vegan
INGREDIENTS
Soup
- 2 tablespoons of coconut oil or high-heat cooking oil of your choice, divided
- 1 small yellow onion, peeled and diced
- 1 stalk celery, cut into ½ inch pieces
- 3 cloves garlic, peeled and minced
- 1 medium sweet potato, peeled and cut into ½ inch cubes
- 1 golden beet, peeled and cut into ½ inch cubes
- 1 parsnip, peeled and cut into ½ inch cubes
- 1 cup 100% pumpkin puree
- 1 ½ cans (20 fluid ounces) full-fat coconut milk (substitute heavy cream or light coconut milk, if desired)
- 1 bay leaf
- 3 cups of low-sodium vegetable broth
- 2-inch piece ginger, peeled and grated
- 2-inch piece turmeric, peeled and grated (substitute 1 tablespoon of dried turmeric if easier)
- 10 fresh sage leaves, divided
- 2 tablespoons fresh rosemary, divided
- 2 tablespoons fresh thyme, divided
- Salt and freshly ground pepper to taste
Pesto, Optional Garnish
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 7 fresh sage leaves
- 2 cloves garlic, peeled
- ½ cup walnuts (or pine nuts)
- 2 cups spinach
- 4 tablespoons olive oil
- 4 tablespoons water
- ½ teaspoon sea salt
- 3 tablespoons nutritional yeast (substitute parmesan if desired)
DIRECTIONS
- Heat 1 tablespoon of coconut oil in a large stock pot over medium heat until liquid.
- Add chopped onion, celery, garlic and cook until fragrant and onion is translucent (about 7 minutes).
- Add chopped sweet potato, golden beet, parsnip, pumpkin puree, coconut milk, bay leaf and vegetable broth. Bring to a boil; reduce heat to medium and simmer. Cover and cook for 30-40 minutes or until vegetables are tender.
- While the soup is cooking, fry sage leaves, thyme and rosemary in 1 tablespoon of coconut oil over medium heat. Place on a paper towel-lined plate and set aside.
- Once the vegetables are tender, remove the bay leaf from the soup and add the ginger, turmeric and half of the crisped herbs.
- With an emulsion blender, blend soup until it has reached a creamy consistency or ladle the soup into a high-speed blender to achieve same result.
- Salt and pepper to taste
- To create the pesto: combine rosemary, thyme, sage, garlic, walnuts, spinach, olive oil, water, sea salt and nutritional yeast in a high-speed blender (or food processor) and pulse until a paste begins to form.
- Serve hot, garnish with pesto and reserved crisped herbs and fresh Moscow Sourdough.
- Enjoy!
Nutrition Data (per serving):
Serving size: 1 cup
Number of servings: 10,
Calories: 199
Protein: 2 g
Carbohydrates: 16 g
Sodium: 419 mg
Fat: 15 g
Saturated fat: 12 g
Trans Fat: 0 g
Autumn Bisque (2017)
Vandals, Unite! We are all in this together! In this recipe, we combine roasted seasonal vegetables from local farms with tropical coconut milk and fresh ginger root to form a delicious unity of flavors, grounded by the rich butternut and elevated by the coconut, lime, and ginger; it is both pleasing to the eye and the palate.
From the Kitchen of Antrim Caskey, Emma Cheslik, and Haley Jenkins
- Servings: 5
- Serving Size: 1 cup
- Free of the Big 8 allergens (dairy, eggs, shellfish, wheat, tree nuts, soy, peanuts, and fish)
- Gluten Free, Vegetarian
Ingredients
- 3 medium carrots, chopped into 1” rounds
- 1 large red onion, chopped into 1” rounds
- 1 large Huckleberry Gold potato (or Yukon Gold), chopped into 1” cubes
- 2 tablespoons and 1 teaspoon olive oil
- Salt and pepper, to taste
- 1 small butternut squash (use 1 ½ cups)
- 1 bulb of garlic
- 1 13.5 oz. can coconut milk
- 1.5” knob of ginger, grated
- ½ lime, zested
Directions
- Preheat oven to 400 F. Line a large baking sheet with parchment paper.
- In a large bowl, toss carrots, red onion, and potato in 2 tablespoons olive oil, salt, and pepper to coat. Spread vegetables on lined baking sheet.
- Using a fork, poke several holes in the butternut squash around the neck and base.
- Cut bulb of garlic in half horizontally, place on small piece of foil, drizzle 1 teaspoon olive oil, and wrap in foil.
- Place sheet of prepared vegetables, butternut squash, and wrapped garlic on the middle shelf of the oven. Bake 45 minutes – 1 hour; sliced vegetables should be tender when pierced with a fork. Insert knife into squash’s neck to check for doneness: this also should be tender and unresisting. When finished, allow to cool enough to handle. Remove peel from squash and cube flesh; set aside 1 ½ cups.
- Toss roasted vegetables, coconut milk, and the roasted garlic cloves to a blender and blend until smooth. Transfer to a large pot, stir in 1 ½ cups water and bring to a simmer.
- Add grated ginger and lime to soup.
- Serve with toasted baguette; garnish with toasted pepitas or minced scallions, optional.
Nutrition Data (per serving)
- Kcal: 278
- Fat: 19 g
- Saturated fat: 11 g
- Sodium: 399 mg
- Protein: 4.2 g
- Cholesterol: 0 g
- Potassium: 506
- Carbohydrates: 22.7 g
- Fiber: 4.5 g
- Sugar: 6.5 g
- Vitamin A: 125%
- Vitamin C: 33%
- Iron: 11%
Palouse Pulse Soup (2015)
By Samantha Worden and Jenna Ellis
The Palouse Pulse Soup stars lentils, which are grown on the Palouse and are recognized as being the highest quality lentils in the United States. The Palouse is vandal home turf, and having access to locally grown ingredients is something Vandals take pride in.
The Palouse Pulse Soup is savory and the bright colors are pleasing to the eye and provided by the carrots, spinach, and tomatoes. One serving provides 15 g of protein and 6.9 g of dietary fiber. It is also high in vitamins A, C, B1, B3, folate, and iron.
It is wholesome, it is healthy, and it is homegrown. This Thanksgiving, enjoy the Palouse Pulse Soup with family and friends, and don’t forget the lentils.
- Yield: 6 portions
- Portion size: 1 cup
- Stovetop Preparation
Ingredients
- 1 tbsp extra virgin olive oil
- 2 small white onions, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1½ tsp Italian seasoning
- 2 bay leaves
- 1 cup trimmed and chopped green beans (frozen)
- 4 cups vegetable broth (low sodium)
- 2 cup water
- 2 tbsp tomato paste
- 1-15oz canned diced tomatoes (not drained)
- 1 medium potato, cubed
- 1 cup lentils
- 2 cups spinach
- 1 tbsp balsamic vinegar
Directions
Heat oil over medium heat in a large pot or dutch oven.
Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.
Nutrition Information:
- Calories: 395 kcal
- Fat: 4.3
- Saturated Fat: 0.84 g
- Protein: 15 g
- Carbohydrates: 75 g
- Dietary Fiber: 6.9 g
- Sodium: 1,0259 mg
- Vitamin A: 35% DV
- Vitamin C: 27% DV
- Folate: 48% DV
- Iron: 32% DV
- Vitamin B1: 43.6%
- Vitamin B3: 36.6%
- Grains: 1/3 My Plate Recommendation
- Vegetables: ½ My Plate Recommendation
A Very Vandal Pumpkin Bisque with Idaho Gold Nutmeg and Thyme Croutons (2011)
By Shelby Chandler and Kayla Leitzke
Our Very Vandal Pumpkin Bisque is a creamy twist on a traditional Thanksgiving centerpiece. It is a combination of pumpkin with some of your favorite holiday spices, nutmeg and all-spice, that only gets better with thyme. The Idaho Gold Croutons are a perfectly bold compliment to a warm bowl of vandal pride. Sit down this Thanksgiving and have a taste of fall with our Very Vandal Pumpkin Bisque and Idaho Gold Croutons. This easy and accessible dish will be a great addition to this year’s holiday feast.
- Yield: 8 Servings
- Portion: 1 Cup Oven: 400˚F
- Cook Time: 45 Minutes
Ingredients
Bisque
- 1 29 oz. Can Pumpkin Puree
- 1 cup heavy cream
- 2 Tbsp Olive Oil
- ¼ Cup Butter
- 1 Small Onion
- 2 Cloves Garlic
- ½ Cup Dry White Wines
- 2½ Cups Chicken Stock
- 1 ½ Cups Water
- ¼ tsp Nutmeg
- ¼ tsp All-spice
- 1 Tbsp Thyme
- Salt & Pepper to taste
Croutons
- 2½ Cups French Baguette
- ¼ Cup Butter
- 1 Tbsp Olive Oil
- 1 Tbsp Thyme
- ¼ tsp Nutmeg
Directions
Bisque
- Melt butter and olive oil in a medium stockpot over medium heat.
- Add minced onions and garlic, and cook until onions are soft and translucent.
- Deglaze the pan by adding the white wine and then combine chicken broth, water, and pumpkin puree into the mixture. Add spices and mix well.
- Bring to a boil, stirring occasionally. Reduce heat to a simmer for 3 minutes or until desired consistency is reached.
- Add cream and mix well.
Croutons
- Toss all ingredients in a mixing bowl.
- Spread croutons evenly on baking sheet. Sprinkle with nutmeg.
- Bake at 400˚F until golden brown. Approximately 5-8 minutes.
- Serve with Pumpkin Bisque.
Black and Gold Bean Soup (2011)
By Morgan Dunning and Laurie Byrne
Our black and gold bean soup is a fall blend of golden butternut squash mixed with black beans and savory spices. This soup is perfect for those who bleed vandal colors and are true fans of the University of Idaho. The Black and Gold Bean soup contains fresh produce that are representative of the fall harvest including squash, onion, celery and the perfect amount of garlic. Fresh oregano adds another flavorful component as it mixes with heated chicken broth. This warm combination will be a sure favorite side dish at any Vandal’s thanksgiving meal.
- Yield: 6 Portions: 1.5 cups
Ingredients
- 6 bacon slices
- 1 1/4 cup chopped onion
- 2/3 cup chopped celery
- 3 garlic cloves, minced
- 4 cups (3/4-inch) cubed peeled butternut squash
- 1/4 cup dry white wine
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup whipping cream
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cans black beans drained and rinsed
Directions
- Cook bacon in a Dutch oven over medium- high heat until crisp.
- Remove the bacon from pan, leave the drippings in pan; crumble the bacon, and set aside.
- Thoroughly wash vegetables and add onion, celery, and garlic to pan; cook 4 minutes or until tender, stirring occasionally.
- Add squash; cook 4 minutes, stirring occasionally.
- Add wine; cook until liquid is almost all evaporated.
- Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil.
- Reduce heat; simmer 5 minutes or until squash is tender.
- Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.
- Sprinkle bacon on top of the soup and serve.