Recipes

KNR, p. 297 “Tuna Croquettes”

We acquired about 20 family-sized cans of amazing canned tuna that originated in the Azores – islands 850 miles from the coast of Portugal. The sea surrounding the nine islands is abundant with dozens of varieties of fish, some of which are only served locally. But, lucky for us, Portuguese tuna is shipped globally. After eating some on vacation, we made sure we always have the deeply flavorful fish on hand.

 

One of the recipes we created is this easy croquette, cooked in a pan on top of the stove for a quick lunch or light dinner. Portuguese tuna may not be available everywhere, but your favorite brand of chunk light tuna (not Albacore) will work just fine.

Tuna Croquettes

Sheila & Charlie Kerrian
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cuisine American
Servings 4

Ingredients
  

  • 2 12 oz cans chunk light tuna
  • 3/4 cup garlic and herb Progresso bread crumbs
  • 1/2 cup diced celery
  • 1 large egg, lightly beaten
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 cup mayo
  • 1/2 Tablespoon Gulden's mustard
  • 1 teaspoon avocado oil (or favorite frying oil) to coat pan

Instructions
 

  • Drain the tuna. Place all the tuna into large bowl.
  • Add bread crumbs, celery, beaten egg, onion powder, sea salt, mayo, and mustard to the tuna, and mix together completely.
  • Divide into 4-5 patties.
  • Brush frying pan with avocado oil and arrange patties evenly spaced in pan. Cover pan with lid and cook on medium heat.
  • Brown each side (about 5-6 minutes each side) to doneness you prefer.
  • Serve with a salad and chips, or with sliced tomato in a sandwich.

Enjoy!

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KNR, p. 263 “Savory Rustic Tomato-Squash Pie”

 

This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’

 

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"Savory Rustic Tomato-Squash Pie"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Ingredients
  • Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
  • 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
  • 1 medium yellow squash, about 1.5 cups in 1/4” slices
  • 1 medium zucchini, about 1.25 cups in 1/4” slices
  • 1/4 cup green onions, sliced and divided
  • 1/4 cup green bell pepper, diced and divided
  • 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
  • 1/4 teaspoon garlic powder, divided
  • 1/2 cup mayo
  • 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
  • 1 Tablespoon parmesan cheese
  • 3/8 teaspoon sea salt, divided
  • Parchment paper
  • Aluminum cookie sheet with low sides
Instructions
  1. Make the pie crust and chill in the refrigerator for an hour.
  2. Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
  3. Slice yellow squash and zucchini and place in single layer on a paper towel.
  4. Slice green onions and set aside.
  5. Dice green bell pepper and set aside.
  6. Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
  7. Preheat oven to 400 degrees.
  8. Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
  9. Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
  10. Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
  11. Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
  12. Spread mayo/cheese mix evenly on top of zucchini layer.
  13. Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
  14. Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
  15. Pick up parchment paper with rustic pie on it and place on the cookie sheet.
  16. Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
  17. Bake on the bottom rack at 400 degrees for 20 minutes.
  18. Turn cookie sheet and bake for another 20 minutes on bottom rack.
  19. Reduce oven temperature to 350 and remove pie from oven.
  20. Spread rest of bell peppers and onions evenly on tomatoes.
  21. Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
  22. Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
  23. Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.

Enjoy!

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KNR, p. 262 “Reduced-Gluten Cheesy Rustic Pie Crust”

 

 

We have been moving toward a gluten-free diet in our house – not completely, but definitely reduced. Sheila has experimented with flour combinations and this flavor-packed crust is a soft version that stands up to hearty veggie fillings. The flavor in the crust complements all veggie and some meat fillings. We have a Savory Tomato-Squash filling that when combined with this crust, is delicioso! Give the crust a try.  🙂

 

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"Reduced-Gluten Cheesy Rustic Pie Crust"
Author: 
Recipe type: Pie Crust
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup all-purpose flour + 1 Tablespoon for roll-out
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup fine ground almond flour
  • 1/2 teaspoon sea salt
  • 1 cup butter (straight butter, or butter with canola oil added)
  • 1/4 cup shredded thin, cheddar mix
  • 1 Tablespoon grated parmesan cheese
  • 4-5 Tablespoons cold water
  • Plastic wrap
  • Parchment paper, 15” wide
Instructions
  1. Place all flours (except 1 Tablespoon) and sea salt in large mixing bowl, and whisk to combine.
  2. Dice butter into 1/4 inch pieces and add to bowl.
  3. Add cheddar and Parmesan cheeses to the bowl.
  4. Use pastry blender and cut butter and cheeses into the dry ingredients, until well blended and resembles pea sized clumps.
  5. Make a well in the center of the mixture and pour in water.
  6. Use hands to combine water and the rest of the mixture until dough comes together.
  7. Form into a disk (about 1 to 1.5 inches thick), then cover in plastic wrap and refrigerate for no more than an hour.
  8. Prep your chosen pie filling while waiting for the dough to chill.
  9. When ready to roll out the dough, get two large pieces of parchment paper ready, one to place under the dough and one to place on top. Sprinkle small amount of all-purpose flour on the bottom paper, center the disk on the sheet, and sprinkle small amount of flour on the disk.
  10. Roll out the dough between the papers until 12” in diameter, keeping it centered.
  11. Remove the top paper and trim the extra dough from the 12” circle.
  12. Place the circle of dough (still centered on the paper) onto a disposable aluminum cookie sheet.
  13. It is ready to receive the savory filling of your choice.
  14. Place the filling in the center, leaving a 1.5 to 2 inch edge all around.

This dough can be folded and pleated easily to create the rustic look, and will hold in the moisture from the filling. 

*Tips:

Bake on bottom oven rack after filled for ‘no-soggy-bottom.’

Time and temperature depends on your chosen filling, but between 350 and 400 degrees for 50-60 minutes are the target ranges.

Enjoy!

 

 

 

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