Knottie Recipes

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 :)

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.

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.

vegetable quiche with mashed potato crust

Adapted from Bette Hagman's The Gluten-Free Gourmet

• 3 c. mashed potatoes seasond with salt and pepper
• 1/3 c.minced onion
• 1/2 c. grated Swiss cheese
• 1/2 c. grated Cheddar cheese
• 1/2 c. sliced mushrooms
• 1/2 c. broccoli flowers
• 1/4 c. sliced green pepper
• 1/2 c. grated carrots
• 3 eggs
• 1 c. milk

Prehat oven to 350. Butter a 9" pie pan.

Mix the seasoned mashed potatoes with minced onion and, with them, sculpt a shell in the prepared pan. Bake for 15 minutes and leave the oven on when finished.

Remove from oven and layer cheeses on the bottom, then add the vegetables. Fill the crust to slightly mounded. Beat together the eggs and milk and pour over all. Bake 30-40 minutes or until you can cut through the quiche easily.

Can substitute other vegetables such as asparagus, celery, or corn. Can also add cooked meats. Can use egg substitutes with less milk (a cup of egg substitute with a little less milk). Can also use a cup of sour cream instead of milk. Yum!

roasted vegetable lasagna

Adapted from Lee Tobin in Jax Peters Lowell's The Gluten-Free Bible.

• 2 medium onions, diced
• 2 green peppers, diced
• 1 yellow pepper, diced
• 12 oz. button mushrooms, quartered
• 1 small eggplant, diced
• 8 cloves garlic, peeled
• 2 T. + 1/2 c. olive oil
• 1/3 c. balsamic vinegar
• 2 t. salt
• 1 t. ground pepper
• 56 oz. canned fire-roasted diced tomatoes
• 1 T. oregano
• 2 T. + 2 t. fresh basil
• 2 c. ricotta cheese
• 1 beaten egg
• 2 c. mozzarella, shredded
• 1/2 c. smoked mozzarella, shredded
• 1/2 c. freshly grated parmesan
• 9 gluten-free lasagna sheets

1. Preheat oven to 350 degrees.

2. Line four baking pans with parchment.

3. Combine 1/2 c. olive oil, 1/3 c. balsamic vinegar, 1 t. salt, and 1/2 t. ground pepper to make the marinade. Toss the onions with 1/4 of the marinade and spread in a single layer in one pan.

4. Repeat with the pappers, mushrooms, and eggplant, each in its own pan.

5. Roast the vegetables for about 30 minutes, or until they are caramelized and have given up much of their moisture. You may need to roast two pans at a time if your oven cannot accommodate all four pans at once.

6. Toss the garlic with 2 T. olive oil and roast it in a small metal bowl, covered with aluminum foil, for about 20 minutes, or until soft.

7. Combine the canned tomatoes, 1 T. oregano, 2 T. fresh basil, 1 t. salt, and 1/2 t. ground pepper to make the sauce.

8. Combine 2 c. ricotta cheese, 2 t. fresh basil, and 1 beaten egg to make the filling.

9. Combine 2 c. mozzarella, 1/2 c. smoked mozzarella, and 1/2 c. freshly grated parmesan to make the cheese mixture.

10. Grease the bottm and sides of a 9x15" baking dish with 2 T. olive oil and layer the lasagna as follows:

• 1/4 of the sauce
• 3 pasta sheets
• 1/2 of the ricotta filling (spread carefully to avoid tearing the pasta)
• 1/4 of the cheese mixture
• 1/4 of the sauce
• 3 pasta sheets
• rest of the ricotta filling
• 1/4 of the cheese mixture
• 1/4 of the sauce
• last 3 pasta sheets
• rest of the sauce
• rest of the cheese mixture

11. Bake uncovered in a 325-degree oven for about 40 minutes, or until cheese starts to brown nicely. Let the lasagna rest for 10 minutes before serving. Garnish with chopped fresh herbs or parsley.

spring vegetable paella

Adapted from Christina Pirello in Jax Peters Lowell's The Gluten-Free Bible.

• 1 small fennel bulb, cut into 1" chunks and 2 T. minced fronds
• 2-3 bunches baby carrots, left whole and tops minced
• 3-4 spring turnips, cut into large dice
• 3-4 new potatoes, cut into large dice
• 1 T. extra-virgin olive oil, plus extra for drizzling
• 6-7 sprigs fresh flat-leaf parsley
• 3-4 cloves fresh garlic, finely minced
• 1 T. sweet paprika
• 1 t. saffron threads
• sea salt
• 1 yellow onion, diced
• 4 ripe plum tomatoes, diced (do not peel or seed)
• 2 c. brown arborio rice
• 4 c.spring or filtered water
• 3/4 c. dry white wine
• 10-12 asparagus spears, tough ends snapped off and stalks cut into 1" pieces
• 1 c. cooked chick peas

1. Preheat the oven to 450 degrees. Place the fennel bulbs, whole carrots, turnips, and potatoes into a mixing bowl. Drizzle with olive oil and toss to coat. Transfer to a shallow baking dish and bake, uncovered, about an hour, until tender and lightly browned.

2. Take about five sprigs of the parsley and finely mince. Mix with the garlic, paprika, saffron, and about 1 t. salt. Stir well to combine and set aside.

3. Place 1 T. oil and the onion in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for a minute. Stir in the tomatoes, rice, and the parsley mixture. Add the water and wine, cover, and bring to a boil. Reduce the heat to low and simmer for about 15 minutes. Stir in the asparagus, chick peas, and roasted vegetables. Increase heat to medium, cover, and cook until liquid has been absorbed into the rice mixture, stirring often, about 20 minutes.

4. Season lightly with salt and stir in the fennel leaves and carrot tops. Serve garnished with remaining parsley sprigs.

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!

Mexican One Pot Wonder

I took a skillet suggestion from the  Yves package and have added all the other stuff to make it better.   FI is a meat eater and loves this!

Saute 1 Tsp garlic  (or more if you love garlic)

Add 1 package of Yves ground 'meat' (the textured vegetable protein kinda)

Add 1 can Mexicorn (rinsed and drained)

Add 1 can black beans (or sub in your favorite bean)

Add 1 can diced tomatoes

Add 1 package of taco seasoning (I prefer the low sodium kind)

Heat over medium-low heat for ~10 minutes.  Serve in a bowl, sprinkle with cheese, and serve with tortilla chips.

The best part is only 1 pot to clean up!

fettuccine alfredo

I LOVE fettuccine alfredo, so when I found this version in Cooking Light, I was ecstatic. It's really very good! It has 345 calories, less than 10 grams of fat, and more than two grams of fiber per one-cup serving. Plus 25 percent of a woman's daily calcium needs. :) And nearly 17 grams of protein!

1 T. margarine
2 small cloves garlic, minced (yes, I use it from a jar)
1 T. all-purpose flour (even more fiber if you use a whole-grain flour)
1-1/3 c. skim milk (or use soy if you prefer)
2 T. light process cream cheese product
1.25 c. (2.5 oz.) grated Parmesan cheese, divided into 1 c. + .25 c.
4 c. hot cooked fettuccine cooked without salt or fat
2 t. chopped fresh parsley
freshly ground pepper

Melt margarine in a ssaucepan over medium heat. Add garlic and saute one minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook eight minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese and cook two minutes. Add 1 c. Parmesan, stirring constantly until it melts. Pour over hot cooked fettuccine. Toss well to coat. Top with remaining Parmesan, fresh parsley, and pepper.