Knottie Recipes

Indian Veggie Meal (one pot wonder)

1 Jar Indian Simmer Sauce (Trader Joes has it's own brand; Bombay is the best and is in Safeway/Whole Fields; there are tons of varieties --- I bounce between curry and masala)

Water

1 can chick peas (drained/rinsed)

1 can peas (drained/rinsed)

1 can diced tomatoes

1 can spinach (drained/rinsed)

+/- tofu (I do extra firm cut into cubes)

curry powder (to taste)

raisins (to taste)

almonds (sliced --- to taste)

In a medium pot, add in everything (minus raisins/almonds).  I rinse the simmer sauce jar with ~1/2 jar of water and add that into the pot.  Simmer for ~15-20 minutes.  Before serving, add raisins and the almonds.  Serve with rice or bread (naan or roti are the best if you can find it but pita works as an ok subsitute).

Pizza Soup

This is from the Betty Crocker Great Meals Without Meat.  Another quick/easy one pot wonder!

1 medium onion (chopped)

1 Tbsp garlic

1 cup sliced mushrooms

1 medium green bell pepper (sliced no seeds)

1 medium red bell pepper (sliced no seeds)

1 Tsp olive oil

2 cans diced tomatoes (the kind with olive oil, basil, garlic --- use the whole 15 oz can not drained)

1 can tomatoe paste

2 cups water

1 can cannelini beans (drained/rinsed)

1 can kidney beans (drained/rinsed)

1.5 tsp Italian seasoning blend

shredded cheese

bread

This is how I add it which isn't the correct way of the recipe but that's me . . .

Heat olive oil in a large pot, saute the onions, peppers, and mushrooms until tender.  Then add in the tomatoes, tomatoe paste and 2 cups water.  Stir.  Add in the rest of the ingredients (minus cheese/bread).  Bring to a boil and simmer for 10 minutes.  Then, you are supposed to do the bread and cheese like you would for French Onion Soup . . . but I just serve the bread toasted on the side and put the cheese in the soup.

Paul loves this . . . and he's not a vegetarian!  Plus, it's so easy!

Curried Butternut Squash Soup

I picked this recipe up out of Self or Shape magazine.  It is SO awesome and easy to make.

1 Tsp olive oil

1 med. onion (chopped)

2 celery stalks  (chopped)

4 cups vegetable (or chicken) broth

4 lbs butternut squash - peeled, chopped, and no seeds (easiest to microwave it for a few minutes before peeling to get the skin loose --- or this part takes forever!)

1 Tbsp curry powder (add more if you like)

3 bay leaves

Salt/pepper to taste but I don't use them and use more curry instead

In a large pot, heat olive oil, and add onions and celery.  Saute until tender.  Add broth, butternut squash, curry powder, and 3 bay leaves.  Bring to a boil and then simmer x 20 minutes.  I let it cool slightly (~10 minutes) before making a puree in the food processor (or blender).  Before doing the puree, take out the bay leaves.  They said you can serve with sour cream and basil sprinkled on top.  Paul likes it with almond slivers and raisins instead.

Spirited Fruit Salad

1/4 cup pineapple juice
1/4 cup orange juice
2 teaspoons orange-flavored liqueur
1 teaspoon honey
1/8 teaspoon ground cinnamon or cardamom
1 cup cubed pared cantaloupes
1/2 cup green seedless grapes
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup pitted dark sweet cherries

In bowl, combine juices, liqueur, honey, and cardamon.
In large bowl, combine cantaloupe and remaining ingredients.
Add dressing and toss to coat well.
Cover, chill 2-3 hours.
Transport in insulated cooler.

No Bake Cookies

2 cups sugar
1/2 cup cocoa
1/4 lb oleo
1/2 cup milk
3 tablespoons peanut butter
1 teaspoon vanilla
3 cups quick oats

Combine sugar, cocoa, oleo, and milk in a pan on the stove.
Let boil for 3 minutes.
Remove from heat and add remaining ingredients.
Put in buttered cake pan or drop on waxed paper.

Roast Potatoes

My mom's recipe for potatoes. Don't ask me any questions about this one, I don't eat potatoes!

4 medium potatoes, pared
1/2 cup butter or margarine, melted
1 clove garlic, minced
1/4 teaspoon pepper
1 dash salt

Cut each potato lengthwise into 8 wedges.
Place in large bowl of ice water.
Cover and chill 45 minutes.
Preheat oven to 475 F.
Drain potatoes, then pat dry with paper towels.
Place wedges in 9" square baking dish.
In small bowl, combine butter, garlic, pepper,& salt; pour over potatoes, stirring to coat each wedge evenly (butter will set on cold potatoes) Bake 40-45 minutes, spooning butter over potatoes& turning occasionally until potatoes are browned & fork tender.

Zucchini Cake

3 eggs
1 cup salad oil
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon vanilla
1 cup chopped nuts (optional)

Beat eggs, salad oil and sugar until creamy.
Then blend in the remaining ingredients Grease and flour Bundt pan.
Bake for 1 hour at 350 degrees.

We usually just put a glaze on it, using just powdered sugar and water.

Blueberry Buckle

This is kind of like a blueberry coffee cake. Very good with fresh blueberries. A summertime favorite with my family.
1/4 cup butter or margarine
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blueberries, washed

Crumb Topping
1/4 cup soft butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Cream butter; add sugar and beat until light.
Add egg and beat well.
Add sifted dry ingredients alternately with milk, beating until smooth.
Fold in berries.
Pour into greased pan (9x9x2).
To make the crumb topping, blend all the ingredients for it together.
Sprinkle with Crumb topping.
Bake in a preheated moderate oven (375 F) for about 35 minutes.

Lincoln Logs with Maple Frosting

Lincoln Logs

These aren't really an overpowering maple flavor

3/4 cup butter
3/4 cup packed brown sugar
1/2 teaspoon salt
1 egg
1 1/2 teaspoons maple flavoring
2 cups flour
maple frosting

Beat butter in a large mixing bowl for 30 seconds.
Add brown sugar and salt; beat until combined.
Beat in egg and maple.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover dough and chill about 1 hour or until easy to handle.
Divide dough into eight portions.
Roll each portion on a lightly floured surface into a rope 1/2 inch in diameter.
Cut ropes into logs about 3 inches long.
Place logs on ungreased cookie sheets.
Bake in a 375 degree oven for 8 to 10 minutes or until done.
Transfer cookies to wire rack to cool.
Frost tops with maple frosting: pull tines of fork through frosting so it resembles bark.

Maple Frosting
1/4 cup butter or margarine
3 cups sifted powdered sugar
3 tablespoons milk
1 teaspoon maple flavoring

Beat butter in a small mixing bowl for 30 seconds.
Gradually add 1 1/2 cups sifted powdered sugar, beating well.
Beat in milk and maple flavoring.
Gradually beat in an additional 1 1/2 to 1 3/4 cups sifted powdered sugar to make a spreadable frosting.

Spritz

1 cup butter
1 cup sugar
1 egg
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Cream butter and sugar; blend in eggs and vanilla.
Combine dry ingredients; stir into creamed mixture.
Mix well.
Pack dough into cookie press, part of it at a time.
Press into desired shapes on ungreased cookie sheet.
Bake in a 400 degree oven for 7-8 minutes.