Knottie Recipes

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.

hearty chicken noodle soup

Adapted from Bette Hagman's The Gluten-Free Gourmet. Serves five to six.

• 3 c. chicken stock
• 1/2 c. chopped celery
• 2/3 c. diced cooked chicken
• 1/2 c. diced carrots
• 1/2 c. uncooked gluten-free pasta
• 2 T. butter
• 2 T. rice flour
• salt to taste
• 1 T. parsley flakes
• 1/2 c. soy milk

Simmer chicken stock, celery, chicken, and carrots until vegetables are tender, about 20 minutes. Add noodles and cook until they are done.

Melt butter and mix with the flour, adding a small amount of the hot chicken stock. Stir this mixture into the simmering soup. Add salt and parsley flakes.

Heat the soy milk and add to the soup. The milk lightens the color of the soup. Let cook for a short while. Do not boil after adding the milk.

microwave potato soup

Adapted from Bette Hagman's The Gluten-Free Gourmet. Serves two.

• 1 slice bacon, diced
• 1 medium-sized potato
• 1/8 t. dried thyme
• 1 c. chicken broth
• 1 c. milk or nondairy liquid
• dash of pepper

Place bacon in a 1-1.5-quart glass bowl. Cover and microwave on high until bacon is brown, 1-1.5 minutes. Lift out bacon and drain on a paper towel.

Discard half the drippings. Peel and dice the potato and add with thyme to the remaining drippings. Cook on high until potato is tender, 4-6 minutes.

Mash the potato with a fork. Stir in broth and milk. Cover and cook on high, stirring once or twice, until steaming, 4-5 minutes. Season with pepper to taste and sprinkle with the bacon.

potato-leek soup

Adapted from Bette Hagman's The Gluten-Free Gourmet. Serves six.

• 3 fist-sized potatoes, peeled and cubed
• 3 leeks, cleaned and chopped; use greens or not--it's good either way, just changes the color of the soup :)
• 1 stalk celery, chopped
• 1 large carrot, peeled and diced
• 1/4 c. butter or margarine
• 3/4 t. salt
• 1/2 c. water
• 3 c. milk or nondairy liquid
• snippets of thyme, marjoram, and basil

Place the vegetables and the butter in a saucepan. Add the salt and cook over medium heat, stirring constantly, until butter is melted and the vegetables are coated.

Add the water and bring to a boil, then cover and simmer. Cook until the potatoes are tender, adding more water if needed.

Remove vegetables and puree with the milk in a food processor or blender. Return to saucepan and add herbs. Reheat but do not boil.

pumpkin soup

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 1 T. unsalted butter
• 1 c. pumpkin pie filling
• 1/2 c. pureed cooked sweet potatoes
• 1/4 c. gluten-free peanut butter
• 1.5 c. chicken or turkey broth
• 1/4 t. pepper
• 1/4 t. salt (optional)

Melt butter in a saucepan over medium heat. Stir in pumpkin, sweet potatoes, and peanut butter.

Add broth, pepper, and salt if desired. Reduce heat and simmer 20 minutes.

Serve garnished, if desired, with a dab of gluten-free sour cream or nondairy substitute sprinkled with chopped chives.

savory minestrone

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 1 lb. gluten-free sweet Italian sausage
• 1 T. vegetable oil
• 1 c.diced onion
• 1 clove garlic, minced
• 1 c. diced carrots
• 1 t. crumbled basil
• 2 small zucchini,sliced
• 16 oz. canned tomatoes, undrained
• 29 oz. beef stock
• 2 c. shredded cabbage
• 1 t. salt
• 1/4 t. pepper
• 16 oz. canned Great Northern beans, undrained
• 1/4 c. gluten-free pasta (optional)

Slice sausage crosswise into 1/2" slices and brown in oil in a deep saucepan or Dutch oven. dd onion, garlic, carrots, and basil. Cook for five minutes. Add zucchini, tomatoes with juice, beef stock, cabbage, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, for an hour. Add beans with their liquid and cook another 20 minutes. Add pasta if desired.

This soup keeps and freezes well.

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.