Knottie Recipes

pork tenderloin with spinach and water chestnuts

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

• 2 pork tenderloins, about 3/4 lb. each
• 1/4 c. potato flour
• 1/4 t. nutmeg
• 1/4 t. ground cloves
• salt and pepper to taste
• 1/4 c. olive oil
• 2 T. lemon juice
• 1 t. gluten-free Worcestershire sauce
• 8 oz. fresh baby spinach
• 1/2c. sliced water chestnuts

Trim the pork and cut into serving pieces. On a sheet of waxed paper, mix together the flour and seasonings. Dredge the pork in the mixture.

Saute the pork in the olive oil for about six minutes per side. It should be medium.

Add the lemon juice, Worcestershire sauce, spinach, and water chestnuts. Stir to wilt. Sprinkle with more olive oil if the pan is dry.

stuffed pork chops

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

• 1 tart apple, peeled, cored, and chopped
• 1/2 c. chopped onion
• 1 T. dried rosemary, crumbled, or 2 T. chopped fresh rosemary
• 1/4 c. finely chopped Italian flat-leaf parlsley
• 1/2 c. olive oil
• 1/2 c. gluten-free cornbread crumbs
• saltand pepper to taste
• 4 thick-cut pork rib chops
• 1/4 c. olive oil
• 4 garlic cloves, chopped
• 2 onions chopped
• 1/2c. chicken broth
• 1/2 c. dry white wine
• zest and juice of 1/2 lemon
• 2 ripe pears, peeled, cored, and quartered
• 2 t. cornstarch mixed with 2 oz. cold water (slurry to thicken the gravy)

Saute the apple, onion, and herbs in 1/2c. olive oil.When softened, add the cornbread rumbs, salt, and pepper. When cool enough to handle, stuffinto the chops and secure with toothpicks.

Add 1/4 c. olive oil to the pan and brown the chops on medium-high. Add the rest of the ingredients except for the slurry. Cover. Simmer for 40 minutes over very low heat.

Place the chops on a warm platter and add the slurry to the gravy in the pan, if desired, to thicken it. Add salt and pepper to taste.

turkey and fruit

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

• 2 T. butter
• 1/2 c. chopped sweet onion
• 2 stalks celery, rinsed and chopped
• 2 tart apples, peeled, cored, and chopped
• 2 ripe pears, peeled, cored, and chopped
• 1/2 c. dried cranberries
• 1 t. dried thyme leaves
• 2 t. dried rosemary spikes, crumbled
• 1.25 lb.sliced fresh turkey breast
• salt and pepper to taste
• 1/2 c. apple cider
• 1/2 c. gluten-free chicken broth
• 1.5 c. gluten-free cornbread crumbs

Melt the butter and add the onion and celery. Saute until soft, about 10 minutes, over low heat. Add the fruit and seasonings. Cook until just tender, about five more minutes.

Preheat oven to 350 degrees.

Prepare a baking dish with nonstick spray. Sprinkle the turkey with salt and pepper and place it in a baking dish. Spread it with the fruit mixture.

Add the cider and broth. Sprinkle the top with cornbread crumbs and moisten with juice. Bake for 45 minutes.

tuscan bean, tomato, and parmesan casserole

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

• 4 slices gluten-free (no filler) bacon
• 1/4 c. olive oil
• 4 cloves garlic, chopped coarsely
• 1 medium onion, peeled and chopped coarsely
• 1/2 fresh fennel bulb, coarsely chopped
• 1 T. rice flour
• 2 cans white beans, drained and rinsed
• 16 oz. tomatoes, chopped
• 1 medium zucchini, chopped
• 1 T. chopped fresh basil
• 1 t. dried oregano
• 1/2 c. fresh Italian parsley, rinsed and chopped
• 1 t. dried red pepper flakes, or to taste
• 1 t salt, or to taste
• 1/2 c. freshly grated parmesan cheese
• 2 T. unsalted butter, cut into small pieces

Fry the bacon until almost crisp. Place on paper towels to drain. Remove all but 1 t. of bacon fat from frying pan. Add the oil, garlic, onion, and fennel. Saute over low heat for 10 minutes, or until softened but not browned.

Preheat oven to 350 degrees. Blend the flour into the mixture and cook for three minutes, blending well.

Add the beans, tomatoes, and zucchini. Mix well and pour into a casserole dish. Add the herbs, red pepper flakes, and salt. Stirring, mix in the reserved chopped bacon.

Sprinkle parmesan cheese and butter over the top and bake for 25 minutes, or until the cheese is lightly browned.

scalloped potatoes with leeks and country ham

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

• 1.5 c. grated parmesan cheese
• 1 c. coarsely grated fontina cheese
• 1/2 c. corn flour
• salt and freshly ground black pepper to taste
• 6 idaho or yukon gold potatoes, sliced thinly
• 4 leeks, thinly sliced crosswise, white parts only, divided
• 1 lb. deli ham, sliced then cut crosswise into dice
• 3 c.milk
• 4 T. butter for greasing baking dish and dotting on potatoes

Spray a baking dish with nonstick spray. Preheat oven to 350 degrees.

Mix together the cheeses, corn flour, salt, and pepper.

Place a layer of potatoes in the baking dish, then one of the leeks, and dab with bits of ham. Sprinkle with the mixture of cheeses, corn flour, and spices. Repeat until you get to the top of the baking dish. Add the milk, sprinkle with cheese mixture, and dot with butter.

Bake for about 90 minutes. The top should be brown and crispy, the inside soft and creamy.

southern fried green or yellow tomatoes

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

• 1 c. corn flour
• coarsely ground black pepper to taste
• 1 c. cornmeal
• 2 whole eggs, whisked in a large, flat soup bowl
• 8 green or yellow tomatoes, cores trimmed, cut in 1/3" slices
• oil for frying
• 1 t. salt

Spread the flour mixed with salt and pepper on one sheet of waxed paper and the cornmeal on another. Place the whisked eggs in a bowl between the two.

Dip the tomato slices first in the flour, then in the egg, and coat them with cornmeal.

Heat 1/2" of oil in a frying pan to 350 degrees. Slide the tomato slices in and fry for four minutes or until well-browned. Turn and finish frying.

Drain on paper towels. Serve as a side dish with eggs and bacon; you can also add a dollop of sour cream to each tomato slice. Also makes great sandwiches with a little tart dressing :)

potato patties with apple

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves four.

• 3 large russet potatoes, peeled
• 1 large apple, peeled and cored
• 1/2 medium onion, cut into 1/2 c. chunks
• 3 T. sorghum flour
• 2 eggs
• 1 T. lemon juice
• salt and pepper to taste
• 1/4 t. cinnamon
• pinch of nutmeg
• oil for frying

Place the potatoes, apple, and onion into food processor. Process until coarsely ground. Add the flour, eggs, lemon juice, salt, pepper, cinnamon, and nutmeg. Process until the texture is fine. Shape into patties and fry in thin layer of hot oil over medium heat until golden brown on both sides.

vegetarian rice salad

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves five.

• 2 c. uncooked rice (brown and wild or all brown), cooked according to package instructions, cooled
• 2/3 c. golden raisins
• 2/3 c. seedless grapes, halved
• 2/3 c. diced celery
• 3 green onions, thinly sliced
• 2/3 c. chopped walnuts, toasted
• salt and pepper to taste
• 1/4 c. orange juice
• 1/4 c. rice vinegar
• 2 t. prepared gluten-free mustard
• 1/4 c. vegetable oil
• 1 T. sugar

Place cooled cooked rice in a large mixing bowl. Add the raising, grapes, celery, green onions, and walnuts. Tumble gently to mix. Season with salt and pepper.

Combine the orange juice, vinegar, mustard, oil, and sugar. Mix well and blend into the salad. Refrigerate for at least four hours or as long as overnight.

chicken waldorf salad

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves four.

• 2 c. cooked, diced chicken
• 2 apples, cored and diced
• 1 c. sliced celery
• 2/3 c. chopped walnuts
• 1/2 head of lettuce, chopped
• 1/3 c. gluten-free mayonnaise
• 1/3 c. plain Stonyfield Farm yogurt
• 1 T. honey

In a large bowl, mix chicken, apples, celery, and alnuts. Combine mayonnaise, yogurt, and honey and tumble with the ingredients in the bowl. Gently toss with the lettuce.

If making in advance, wait to toss with lettuce until ready to serve.

favorite family casserole

Adapted from Bette Hagman's The Gluten-Free Gourmet Cooks Comfort Food. Serves eight.

• 1 lb. ground beef (I'll try turkey or chicken as well)
• 2 c. gluten-free spaghetti sauce
• 4 c. gluten-free pasta
• 5 green onions, sliced thin
• 3 oz. gluten-free cream cheese
• 1 c. Organic Valley sour cream (I just love this one most :) )
• 3/4 c. shredded cheddar cheese

Preheat oven to 350 degrees. In a skillet, cook the ground meat until browned. Stir in the sauce, cover, and simmer 15 minutes.

Meanwhile, cook the pasta according to package directions. Drain and place in a 2.5-quart greased baking dish. Top with the meat.

Blend together the cream cheese, sour cream, and green onions. Spread over the meat and sprinkle with the cheddar. Bake at 350 for 30 minutes.