Recipe: Stuffed acorn squash by Tina Galhaut | NevadaAppeal.com

Recipe: Stuffed acorn squash by Tina Galhaut

As a vegetarian who's also gluten-free, I'm always looking for ways to incorporate foods of the season into creative and satisfying meals. The abundance of acorn squash this time of year makes it a perfect addition to the holiday table. This recipe incorporates many traditional ingredients into an amazing new holiday option.

Each section is prepared individually, then added together and baked before serving, a great "do-ahead" option. Don't let the multiple steps keep you from trying this — it's well worth the effort.

Stuffed Acorn Squash

A perfect addition to the Thanksgiving holiday table!

(Serves 2-4)

For the acorn squash:

Preheat oven to 400 degrees. Wash the outsides of two acorn squash (of similar size), cut the bottom point so it will "sit," then cut the top portion to allow removal of seeds.

Remove seeds and scrape the stringy flesh until the squash is smooth. Coat the inside of the squash with organic extra virgin olive oil (roughly one teaspoon in each squash, depending on size) and add salt and pepper.

In a baking pan with a wire rack, add a layer of foil on top of the wire rack, placing the squash on the foil, then cover the squash and pan tightly with foil, bake until tender but firm, about 20 minutes. Baking time will vary, so test the doneness using the point of a sharp knife. Set aside.

For the rice:

(I used a blend organic of black and jasmine brown rice, but you can use your favorite combination).

1/2 cup of organic black rice (to rinse or not to rinse, use your judgement)

1/2 cup of organic jasmine brown rice, rinsed

2 cups water, or organic vegetable broth, or organic chicken stock

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

2 tablespoons organic extra virgin olive oil

2 scallions (green onions) washed and finely chopped

1 tablespoon baby ginger, peeled and finely chopped

In a 2 1/2 to 3-quart heavy saucepan, heat organic extra virgin olive oil over medium-high heat. Add the scallions and ginger stirring to cover with the olive oil, stirring to keep from browning for a minute, then add rice, salt and pepper.

Stir the mixture to coat with the olive oil, cooking and stirring for about three minutes. (You can add more olive oil if needed).

Add the water (or vegetable/chicken stock), reduce to a simmer, cover and cook for about 30 minutes until rice is soft but not mushy. (Check the liquid level and adjust as needed, and the cooking time as needed). Set aside.

For the sautéed spinach and mushrooms:

2 cups organic baby spinach, washed

1 cup organic baby bella mushrooms, washed and cut into quarters

1 stem organic sage, washed and chopped fine

2 stems organic thyme, washed and chopped fine

2 tablespoons organic extra virgin olive oil

1/4 cup water (or organic vegetable broth, or organic chicken stock)

Salt and pepper to taste

In a large non-stick skillet, heat organic extra virgin olive oil over medium-high heat. Add mushrooms, cooking until light brown, about three minutes then add sage, thyme, salt and pepper. Continuing to cook until a golden brown, about five minutes.

Add water (or vegetable/chicken stock) and spinach, cover with a lid and simmer until spinach is wilted, about three minutes. Remove lid and sauté until all ingredients are tender and well incorporated, adjust salt and pepper, then set aside.

For the cranberries:

1 cup of organic whole cranberries, rinsed and sorted

1/2 cup of water

1/4 teaspoon of fresh grated ginger (optional)

Honey or organic brown sugar to taste

Cinnamon and nutmeg to taste

Add all ingredients into a saucepan, cooking over low-heat and stirring occasionally for about five minutes. The cranberries should be mostly whole but tender and the liquid should be thick. Continue cooking another three minutes if the berries are still firm. Add honey or sugar to taste and freshly grated cinnamon and nutmeg to add a hint of the holiday.

Bringing it all together

In a large medium sized bowl add the sautéed spinach and mushroom mixture, then a cup of rice at a time to reach a balance of flavors and colors. Lastly, add the cranberry mixture 1/4 cup at a time, tasting for a balance between all flavors and an eye to the colors. Once your stuffing is ready add it to the acorn squash and baked for about 15 minutes until warmed all the way through.

You can refrigerate the stuffed squash for two days until you're ready to serve which gives you plenty of time to work on the other dishes or choose the right wine for your Thanksgiving table. I would suggest a Beaujolais Nouveau, which is a young Gamay red wine or a crisp Bordeaux Blanc white wine for the Thanksgiving table — both wines pair well with turkey and aren't heavy wines, which means you can eat, drink and socialize longer!

Last tip: If you have too many leftovers, you can bake the squash ahead of your Thanksgiving gathering (one squash for each family) and then make a "leftover" squash for each guest as a reminder of your gathering and a fun way to use your leftovers. For example, you can dice up some turkey, green beans (or other vegetables) add some mashed potatoes and stuffing, mix all together and stuff into the squash (you can even add some gravy to the mix — if you have any leftover!) Enjoy, and happy Thanksgiving!

Tina Galhaut has been cooking, baking and living gluten-free these past four years, testing many recipes on her teenage son, Logan, until they are as good or better than the original. As wife, mother and co-owner of Z Bistro in North Carson, Tina and her chef husband Gilles offer many gluten-free selections on their menu. Contact Tina by email at atzbistro@gmail.com.

Carson City live entertainment for Nov. 22-28

Denver Saunders at 6 p.m. today at the Carson Valley Inn in Minden.

Dave Leather's acoustic Americana at noon today at Comma Coffee, 312 S. Carson St., and 6-8 p.m. Thursday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Ev Musselman from 6 to 9 p.m. today at Max Casino, 900 S. Carson St., and in Genoa Bar's Winter Music Series from 4:30 to 8:30 p.m. Friday at 2282 Main St., Genoa.

The Kid and Nic Show at 7 p.m. Thursday and 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Acoustic Solution from 6 to 9 p.m. Friday and Saturday at Bella Fiore Wines, 224 S. Carson St., Suite 8.

An open mic for all ages and skill levels at 7 p.m. Friday at A to Zen, 1801 N. Carson St.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Tom Miller from 6 to 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Stand-up comedy by Carlos Rodriguez at 8 p.m. Friday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Corky Bennett from 6 to 9 p.m. Saturday at La Posada Real, 3205 Retail Drive.

Live music at 8 p.m. Friday and Saturday at Max Casino, 900 S. Carson St., and the Casino Fandango, 3800 S. Carson St.

Fast Forward at 7 p.m. Friday and Saturday at Casino Fandango, 3800 S. Carson St.

Musicians of all genres and styles are welcome at a jam session from 1 to 4 p.m. Sunday at A to Zen, 1801 N. Carson St.

Patrick Major at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Pair of holiday concerts planned in Carson City

The Capital City Community Band, under the direction of Richard Doede, will tie a big red bow around 2017 by presenting a patriotic and holiday concert at 3 p.m. Dec. 3.

The free performance will be presented in the Boldrick Theater in the Carson City Community Center.

The program will offer seasonal favorites, marches and patriotic music played by the 45-member band.

The American Red Cross March by Louis Panella will honor the work of the Red Cross since 1881. Panella was born in 1881, the same year the American Red Cross was founded by Clara Barton. He wrote this march in 1918 in recognition of the help they provided during World War I. This year's performance will mark the 100th anniversary of U.S. participation in World War I and will include a medley of war songs from that era.

The band will also have fun playing "Lawrence Milk Plays Guy Lombago," a spoof on the Lawrence Welk days, complete with bubbles. A "Jingle Bell Fantasy" and a Christmas medley including "Oh, Come All Ye Faithful," "We Three Kings" and other holidays favorites will also be included. A tribute to service members and veterans will end the concert.

Another holiday concert on Dec. 14 promises an energetic evening of glee, laughter and inspiration.

Cherie Shipley and Lake Tahoe Entertainment are again presenting Joyful Noise, the 16th edition of the oddball holiday show, at 7 p.m. at the Brewery Arts Center.

Aside from traditional holiday songs, the event offers the annual "Christmas Conga," a "Mamas and Papas" memory, and a hoedown encounter with this year's featured performer, violin/fiddle artist Catherine Matovich.

Local vocalist Cherie and keyboardist John Shipley are returning to share the magic of the season in the BAC's Black Box Theater.

Mark Ashworth is returning on drums, and as in previous years, the seven-piece Joyful Noise Chorus will highlight the family show.

Besides an abundance of holiday music, the event also offers a no-host bar.

Tickets are $15 for adults. BAC members and seniors pay $12 for their tickets. Children's tickets for ages 6-13 are $8. Those 5 and younger can attend for free.

Tickets will be sold at the door and online at breweryarts.org.

The venue is at 449 W. King St. Doors open at 6:30 p.m.

Vegas artist featured on Carson City exhibit

Everywhere she has lived or studied, Las Vegas artist Andreana Donahue has incorporated physical pieces of the local environment into her work.

During a residency in Alaska, she used local wildflowers and berries she gathered in the summer months to create a dye for a quilt. When she had a residency in Corsicana, Texas, she used denim and mechanics' rags to create a remembrance quilt she titled "The Lone Star."

In her current exhibit, "Wintering Over," which opens at the OXS Gallery at the Nevada Arts Council in Carson City on Nov. 20, Donahue relates to the time she spent in residency in Iceland.

The exhibit will remain in place until Jan. 12. An artist reception and talk by Donahue will be held Thursday, Jan. 11 from 5-7:30 p.m.

Managed by the Artist Services Program at the Nevada Arts Council, the gallery is located at 716 N. Carson St., Suite A, in Carson City. Hours are 8 a.m. to 5 p.m. and admission is free.

Originally from Chicago, Donahue is a visual artist, independent curator and art handler. She has organized and exhibited in group and solo exhibitions in Alaska, Chicago, Los Angeles, Miami, South Carolina, New York and Nevada.

In addition to her studio practice, Donahue has maintained the interdisciplinary advocacy project "Disparate Minds" with collaborator Tim Ortiz since 2014. The project includes curatorial projects, exhibition reviews, essays and research dedicated to discussing the work of marginalized artists with disabilities in the context of contemporary art.

Her recent curatorial projects include group exhibitions at LAND in Brooklyn, New York, and The Good Luck Gallery in Los Angeles.

Carson Valley Sinfonia to present concert

The Carson Valley Sinfonia will present its annual Fall/Winter Concert on Sunday at 4 p.m. in Minden's historic CVIC Hall. The performance marks the beginning of the group's 25th year as an affiliate of the Carson Valley Violin School which was founded in 1992. The concert is open to the public without charge.

The program will feature the Minuet from Mozart's famous "Symphony No. 40 in G minor," Bach's equally famous "Jesu, Joy of Man's Desiring," and highlights from "The Sound of Music" by Richard Rodgers. Other classical works include Saint-Saens's "Gloria and Alleluia" and a movement from Handel's "Concerto Grosso, Opus 6." The performance will conclude with two of conductor O'Neill's original compositions, "Back to the Country!" and a new orchestration of "The Root Beer Barrel Polka." The latter work was first published in 1987 by Belwin Mills Publications and later became the basis for "The Fourth of July Polka" written for the Reno Philharmonic's 1993 "Pops in the Park" concert. Subsequently, it was performed for many years at the annual Genoa event. Both "Back to the Country" and the Polka may be viewed and heard at jwpepper.com.

The Sinfonia, a student/community string orchestra is sponsored by the Carson Valley Violin School, founded in 1992 by John and Nelle O'Neill and Friends of the Carson Valley Youth Orchestra. For information, 775-267-3495.

Carson Valley Sinfonia to present concert

The Carson Valley Sinfonia will present its annual Fall/Winter Concert on Sunday at 4 p.m. in Minden's historic CVIC Hall. The performance marks the beginning of the group's 25th year as an affiliate of the Carson Valley Violin School which was founded in 1992. The concert is open to the public without charge.

The program will feature the Minuet from Mozart's famous "Symphony No. 40 in G minor," Bach's equally famous "Jesu, Joy of Man's Desiring," and highlights from "The Sound of Music" by Richard Rodgers. Other classical works include Saint-Saens's "Gloria and Alleluia" and a movement from Handel's "Concerto Grosso, Opus 6." The performance will conclude with two of conductor O'Neill's original compositions, "Back to the Country!" and a new orchestration of "The Root Beer Barrel Polka." The latter work was first published in 1987 by Belwin Mills Publications and later became the basis for "The Fourth of July Polka" written for the Reno Philharmonic's 1993 "Pops in the Park" concert. Subsequently, it was performed for many years at the annual Genoa event. Both "Back to the Country" and the Polka may be viewed and heard at jwpepper.com.

The Sinfonia, a student/community string orchestra is sponsored by the Carson Valley Violin School, founded in 1992 by John and Nelle O'Neill and Friends of the Carson Valley Youth Orchestra. For information, 775-267-3495.

Wheatstone Bridge to perform at Brewery Arts Center in Carson City

Wheatstone Bridge will appear at the Brewery Arts Center in the Maizie Harris Jesse Black Box Theater at 7 p.m. Saturday.

Wheatstone Bridge is a melody-driven Americana/folk group from Reno. Its members aim to bring their love of melodies to life with clever, meaningful, original songs.

"The music is deeply rooted in the Americana, Progressive Folk, and Celtic traditions, while the lyrics challenge an inauthentic world and soar to a celebration of consciousness and thought," said a BAC press release.

Wheatstone Bridge is the newest incarnation of a 24-year collaboration between Stephen A. Barron and Jill Marlene.

Barron, whose influences range from Ween to John Denver, plays the acoustic guitar and writes the music together with Marlene.

Marlene, the lyricist and lead vocalist, is a familiar face in the Northern Nevada arts and music scene. She said the band borrows its name from an electrical circuit of the same moniker.

"Officially, we named it after a Victorian-era electrical circuit. We love the name because we really feel that the name reflects our music. It evokes Victorian, Steam-Age sensibilities, with a strong Celtic and American folk feel. It's really a musical experience that is timeless," Marlene said.

Rounding out the lineup is guitarist and singer Gabe Hilton on bass and the newest member, Darren Ripley, on banjo.

The band is influenced by Indigo Girls, America, Joni Mitchell, The Decemberists, The Dixie Chicks, Peter, Paul and Mary, and John Denver.

The concert is part of the BAC's Celtic Music Series.

Tickets are $12 for BAC members, $15 in advance, and $20 at the door. They can be purchased at BreweryArts.org or by calling the box office at 775-883-1976.

The BAC is at 449 W. King St.

Recipe: Rice with sausage stuffing and traditional dressing by David Theiss

Tomato, "tomahto," potato, "potahto," stuffing or dressing or something like that. So, what's the difference? Some say it's whether or not it's cooked in the turkey (ergo stuffing) or prepared outside the turkey and calling it dressing.

It has also been said anything south of the Mason-Dixon line is called dressing, as stuffing sounds unpleasant. That may be the case, but this term is used all the time in cooking: stuffed chicken, stuffed pork chops, stuffed veal breast, etc.

While either term may be used interchangeably, they both bring a delicious side dish to mind, usually prepared with and associated with a special dinner.

History reveals to us it has been around for centuries with its first evidence in a Roman cookbook. In that time many foods were used for stuffing like seafood, rabbit, liver, brains, and little — if any — bread or starch.

A 13th century cookbook had a recipe for a ram stuffed with small birds, and another recipe with a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs. I guess making "turduckens" for holiday meals isn't so bad then. Sounds like you're feeding an army and lots of work.

Today's stuffings are a little simpler, usually bread or rice with vegetables, seasonings and broth with maybe a few other simple ingredients. Of course, ingredients change regionally. Here's a few I've seen that aren't too crazy: apples, figs, squash, bacon, quite a few different kinds of sausages (from spicy to mild), corn bread, sourdough, onions, celery, rice, chestnuts, and oysters, to name a few.

I'm sure the debate will go on between stuffing or dressing, but one thing is for sure: They sure are delicious side dishes for any meal!

Today I have two recipes for you. One I always use and like, traditional and super simple, and one with rice and sausage our family has made for years.

Rice with sausage stuffing

Ingredients:

2 cups wild rice

4 cups chicken broth

1 yellow onion, chopped

1 stalk celery, thinly sliced

1/2 teaspoon ground sage

1/2 teaspoon ground thyme

1/4 teaspoon black pepper

2 tablespoons salted butter

Directions:

Start the rice first. Rice cookers work great. If using a pot, combine rice, all of the chicken broth and butter. Give it a quick stir, bring to boil, then turn down to a low simmer with lid on — it takes approximately 15 to 20 minutes.

In a fry pan, cook sausage and crumble while cooking, just to get the red out. Scoop out the sausage, reserving the fat to sauté the onions and celery for about 8-10 minutes until translucent.

In a mixing bowl, combine all ingredients, including rice and sausage, and fold over until well mixed. At this point you may stuff the turkey cavity with the stuffing loosely and roast the turkey as usual. Or you can bake it in a baking dish in the oven separately by putting the stuffing in a 9-by-13-inch glass dish covered with foil and baking it for 45 minutes at 350 degrees.

Traditional Dressing

Ingredients:

12 cups dry bread crumbs, cubed

1 yellow onion, chopped

2 cups celery, chopped in small pieces

2 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon ground sage

1/2 teaspoon thyme

2 cups chicken broth

Directions:

In a sauté pan, combine butter, onions, celery and a pinch of salt and pepper and sauté until translucent. Heat chicken broth. Combine all ingredients in a mixing bowl and fold together until well mixed.

At this point you could stuff the turkey cavity loosely and roast the turkey as usual, or pour ingredients in a 9-by-13-inch glass baking dish, covered with foil, and bake for 45 minutes at 350 degrees.

I hope you and your family enjoy each other, and enjoy the gift of Thanksgiving.

Enjoy!

David Theiss is the owner of Butler Gourmet meats, serving Carson City since 1973.

Carson City live entertainment for Nov. 8-14

Ev Musselman from 6 to 9 p.m. today at Max Casino, 900 S. Carson St., and 6 to 9 p.m. Friday at Living the Good Life, 1480 N. Carson St.

Dave Leather's acoustic Americana at noon today at Comma Coffee, 312 S. Carson St., and 6-8 p.m. Thursday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Elizabeth Tully from 11 a.m. to 1 p.m. Thursday at Comma Coffee, 312 S. Carson St.

Tully Green from 5:30 to 8:30 p.m. Thursday and 6 to 9 p.m. Friday and Saturday at McFadden Plaza near Bella Fiore Wines, 224 S. Carson St.

An open mic for all ages and skill levels at 7 p.m. Friday at A to Zen, 1801 N. Carson St.

Genoa Bar's Winter Music Series offers free live rock, country, blues, funk, jazz or rockabilly music from 7 to 11 p.m. Fridays through April. The bar is at 2282 Main St., Genoa.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Michael Martin Murphey at 7 and 9 p.m. Saturday inside the Carson Nugget's events center, 507 N. Carson St. Tickets start at $20 at http://www.BrownPaperTickets.com.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Tom Miller from 6 to 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Stand-up comedy by Rick D'Elia at 8 p.m. Friday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Corky Bennett from 6 to 9 p.m. Saturday at La Posada Real, 3205 Retail Drive.

Reckless Envy at 8 p.m. Friday and Saturday at Max Casino, 900 S. Carson St., and the Casino Fandango, 3800 S. Carson St.

The Rebekah Chase Band at 7 p.m. Friday and Saturday at Casino Fandango, 3800 S. Carson St.

Musicians of all genres and styles are welcome at a jam session from 1 to 4 p.m. Sunday at A to Zen, 1801 N. Carson St.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Carson High, Douglas High and Dayton High teachers showing art in Carson City

A full array of photography, sculpture, drawings, ceramics, painting and mixed media art are on display in "Inspirations," the Capital City Arts Initiative's latest exhibit.

For this exhibition, the Initiative presents work by the art faculty members from Carson, Dayton, and Douglas high schools. The artists include: Rita Borselli, K.C. Brennan, Kara Ferrin, Michael Malley, John Martin, Zoe Shorten, Malaynia Wick, and Kelley Yost.

"CCAI presents Inspirations to thank these dedicated teachers and to honor their ongoing, committed, and enthusiastic work they do inspiring their students' imaginations and creativity — capabilities underscore students' learning and, eventually, to being strong employees. These teachers are amazing assets for our communities," said CCAI Executive Director Sharon Rosse.

The exhibit is being featured through Jan. 11 at the Community Development Building, 108 E. Proctor St., which is open daily from 8 a.m. to noon and 1 to 4 p.m.

Additionally, the gallery will be the site of a free reception for the artists from 5 to 7 p.m. Nov. 15.

The Capital City Arts Initiative is an artist-centered organization committed to the encouragement and support of artists and the arts and culture of Carson City and the surrounding region. The Initiative is committed to community building for the area's diverse adult and youth populations through art projects and exhibitions, live events, arts education programs, artist residencies, and its online projects.

CCAI is funded in part by the John Ben Snow Memorial Trust, Nevada Arts Council and National Endowment for the Arts, City of Carson City, NV Energy Foundation, U.S. Bank Foundation, Nevada Humanities and National Endowment for the Humanities, and John and Grace Nauman Foundation.

For information, go to http://www.arts-initiative.org.