Knottie Recipes

Savory Cheese Bread

From 2006 Quick cooking
Total time to make: 10 minutes.

1/4 c. butter, softened
1/4 to 1/2 tsp. lemon-pepper seasoning
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
12 slices French Bread (1 inch thick)
2 cups (8 oz.) shredded Italian Blend Cheese

In a small bowl, combine the butter, lemon-pepper seasoning, garlic powder, basil and oregano. Spread mixture over one side of each slice of bread.

Place butter side up on an ungreased baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 2-3 minutes or until cheese is melted and edges are golden brown.

beef stroganoff

Adapted from Jax Peters Lowell's The Gluten-Free Gourmet. Serves four or five.
This was a great dinner--surprisingly good, really--and came together really quickly, especially given that we had precooked pasta (whole-wheat spaghetti for Smartboy, gluten-free penne for me).

1 lb. beef sirloin
1 + 2 T. rice flour
1/2 t. salt
2 T. vegetable oil + a little extra
4.5-oz. jar sliced mushrooms, drained
1 chopped onion
1 clove garlic, minced
1 T. ketchup
1.25 c. organic broth or stock
1 c. Organic Valley sour cream
2 T. rice wine
gluten-free pasta, cooked

Cut beef into 1/4" strips. Combine 1 T. flour and salt in a bowl. Coat the meat. Heat a skillet, add the oil, and ease in the coated meat away from you. Brown quickly. Add mushrooms, onion, and garlic. Cook 3-4 minutes, until onion is crisp but tender.
Remove meat and mushrooms from pan. Add a bit more oil to pan drippings and blend 2 remaining T. flour. Put ketchup in broth and stir into pan. Cook, stirring, over medium heat until thickened and bubbly.
Return browned meat and mushrooms to skillet. Stir in sour cream and wine. Cook slowly until heated through. Do not boil. Serve sauce over cooked pasta.

confetti and pasta with chicken

Adapted from The Everything Gluten-Free Cookbook. Serves four.

• 1/2 c. olive oil
• 1/2 c. finely chopped sweet red pepper
• 1/2 c. finely chopped yellow summer squash
• 1 bunch scallions, chopped fine
• 2 cloves garlic, chopped fine
• 1/2 c. rice or corn flour
• 1t.salt
• 1/2 t. pepper or to taste
• 1/2 t. dried thyme
• 3/4 lb. boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 c. chicken broth
• 8 ripe plum tomatoes, chopped
• 1 t. dried oregano
• 1 t. dried basil
• 1 T. red pepper flakes or to taste
• 1 lb. gluten-free pasta, cooked
• 1 c. freshly grated parmesan cheese

Heat the olive oil and add the pepper, squash, scallions,and garlic. Saute over medium heat, stirring frequently. While the vegetables are sauteing, mix the flour, salt, pepper, and thyme on a piece of waxed paper.

redge the chicken in the flour mixture and saute along with the vegetables. Add the broth, tomatoes, oregano, basil, and plenty of red pepper flakes. Cook, uncovered, for 10 minutes or until chicken is done.

Add the pasta to the pan of sauce and mix. Sprinkle with parmesan cheese and serve.

spicy tomato salsa

Adapted from The Everything Gluten-Free Cookbook. Makes 1.5 c.

• 10 large, fresh plum or roma tomatoes, blanced in boiling waerand skinned
• 1/4 c. lemon juice
• 3 cloves garlic, minced
• 2 ears cooked corn, kernels cut from the cob
• 1 t. cumin
• 2 onions, peeled, cut into quarters
• salt an hot pepper sauce to taste
• 1/2 c. chopped fresh cilantro or parsley to taste

Mix all ingredients in a food processor, pulsing until coarsely chopped. Refrigerate until ready to serve.

golden corn fritters

Adapted from The Everything Gluten-Free Cookbook. Makes 12-14.

• 1 egg
• 1/3 c. milk
• 2/3 c. corntarch or corn flour
• 1.5 t. gluten-free baking powder
• 1/2 t. salt
• red pepper flakes or ground black pepper to taste
• 1/8 t. freshly grated nutmeg
• 1 c. fresh corn, cut off the cob
• peanut,canola, or other cooking oil other than olive

Starting with the egg and milk, place everything but the corn and oil into a food procesor and blend until smooth. Scrape into a bowl; fold in the corn.

Heat about 1" of oil to 350 degrees.

Drop the fritters by the tablespoonful into the hot oil. Drain on paper towels and serve hot.

corn souffle

Adapted from The Everything Gluten-Free Cookbook. Serves four to six.

• 1/2 c. corn or rice flour
• 1/4 c. soy milk
• 3 eggs, separated
• 3 t. gluten-free baking powder
• 2 T. finely grated parmesan cheese
• salt, pepper, and 1 t. favorite herbs to taste
• 1 c. fresh corn, cut off the cob

Preheat the oven to 375. Whirl the flour, milk, egg yolks, baking powder, cheese, salt, pepper, and herbs in a food processor. Place in a bowl and add the corn.

Beat the egg whites until stiff and fold them into the mixture.

Spray a 2-quart souffle mold with nonstick spray. Pour the mixture into the mold and place in the middle of the oven for 25-30 minutes, until brown and puffed. Serve hot.

yellow squash and apple soup

Adapted from The Everything Gluten-Free Cookbook. Serves four.

• 2 shallots, minced
• 1 granny smith apple, peeled, cored, and chopped
• 2 medium yellow squash, washed and chopped
• 4 T. butter
• 3 c. orange juice
• 1 c. apple juice
• juice of 1 lime
• 1/4 t. ground cumin
• 1/8 t. ground nutmeg
• salt and white pepper to taste
• 4 T. Organic Valley sour cream for garnish

In a large pot, saute the shallots, apples, and squash in the butter. Then add the rest of the ingredients except the sour cream. Puree the soup, bring to a boil, and serve hot or cold. Garnish with sour cream.

carrot, cauliflower, and caraway soup

Adapted from The Everything Gluten-Free Cookbook. Serves four to six.

• 1 lb. cauliflower florets, rinsed
• 1 lb. carrots, peeled and cut into 1" pieces
• 4 c. chicken broth
• 1 t. caraway seeds
• juice of 1/2 lemon
• 1 T. finely grated orange zest
• salt and pepper to taste
• 1 c. soy milk
• 1/2 c. chopped fresh parsley for garnish
• 1/2 c. snipped fresh chives for garnish

Boil the cauliflower and carrots in the broth with caraway seeds, lemon juice, orange zest, salt, and pepper, until tender, about 15-20 minutes.

Cool, then puree with immersion blender until smooth. Season to taste. Add soy milk.

Reheat but do not boil. Serve, garnished with herbs.

risotto with radicchio and gorgonzola cheese

Adapted from The Everything Gluten-Free Cookbook. Serves four.

• 5 c. chicken, fish, or vegetable broth
• 2 T. butter
• 2 T. olive oil
• 1/2 c. finely chopped sweet onion
• 1 head radicchio, rinsed and chopped finely
• 1.5 c. arborio rice
• salt and freshly ground black pepper
• 1/4 c. crumbled gorgonzola cheese
• roasted red pepper strips and chopped parsley to garnish

Bring the broth to a slow simmer in a saucepan and keep hot

Heat the butter and oil in a large, heavy pan; add the onion and radicchio and saute until softened, about eight  minutes. Ad the rice and stir. Add salt and pepper.

Add the broth, 1/4 c. at a time, until it is all gone, stirring constantly. This will take about 35 minutes. If the risotto is still not done, add water, 1/4c. at a time.

When the rice is done, stir in the gorgonzola cheese and garnish with strips of roasted red pepper and parsley. Serve hot.

sweet potato gratin with leeks and onions

Adapted from The Everything Gluten-Free Cookbook. Serves four to six.

• 2 leeks, white parks only, rinsed and chopped
• 2 large sweet onions, such as vidalias
• 2 stalks celery with tops, finely chopped
• 4 T. olive oil or butter
• 1 t. dried thyme
• 4 sweet potatoes, peeled and sliced thinly
• salt and pepper to taste
• milk to cover
• 1.5 c. gluten-free cornbread crumbs
• butter or margarine for topping

Saute the leeks, onions, and celery in olive or butter. Preheat the oven to 325 degrees. Prepare an oval metal or pottery grain pan with nonstick spray.

Layer the sweet potato slices in the gratin pan with the vegetables. Sprinkle with thyme, salt, and pepper as you go along.

Finish with a layer of potatoes. Add the milk until it meets the top layer of potatoes. Then add the cornbread crumbs. Dot with extra butter or margarine.

Bake until the potatoes are soft, about an hour. Add more milk if it starts to dry out.