.............. Chickpea Ratatouille .. .Fried Catfish .. .Fruit Juice Knox Blox . .Kielbasa and Kidney Beans ..

Chickpea Ratatouille – Especially in the summer months when produce is plentiful, this makes a delicious meal-in-one. We particularly enjoy it over sliced polenta.

1 medium eggplant, sliced into 1” rounds
Giant or other GFCF olive oil spray
1 yellow bell pepper, diced into 1” pieces
3 TBS extra virgin olive oil
6 garlic cloves, minced
1 28 oz. can Nature’s Promise or other GFCF diced tomatoes
1 15.5 oz can Nature’s Promise or other GFCF chickpeas, drained
¼ tsp salt
Freshly ground black pepper (I used coarse ground)
½ c fresh basil (yes, it’s worth it to use fresh basil instead of dried for this recipe)

Put the eggplant on a baking sheet and spray with the oil. Broil under high heat until golden brown, about 5 minutes. Turn the eggplant and spray the other side. Broil under high heat until golden brown, 3-5 minutes. Remove to a cutting board to cool. Put the peppers on the baking sheet and spray with the oil. Broil under high heat until they begin to brown, about 5 minutes.

Meanwhile, heat the 3 TBS of olive oil in a large pot over medium heat. Sauté the garlic for 1 minute, then stir in the tomatoes. Simmer for 10 minutes. Add the chickpeas and broiled yellow peppers, stir, and season with up to ¼ tsp of salt and pepper to taste. Cut the eggplant into bite-sized pieces. Gently stir in the eggplant and basil.

Eat as a side dish or serve over brown rice, (GFCF) polenta, or (GF) pasta.

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Fried Catfish – I came up with this recipe one night while looking for a little change of pace. It was such a hit that we made it again the next week!

¾ c almond meal
3/8 c corn flour
2 ½ tsp McComrick Perect Pinch Cajun Seasoning
Nature’s Promise Orignal Rice milk or other GFCF “milk”
2 ½ lbs catfish
Earth balance or other item to generously “grease” the pan.

Combine first three ingredients. Dip fish in milk and then dredge in flour mixture. Cook in well-greased pan until fish flakes easily.

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Fruit Juice Knox Blox – Nothing creative about this one, but…just a reminder that the option is out there. Make it exactly as the Knox Gelatin box suggests or try this slight variation for thicker blocks and a smaller crowd.

3 envelopes KNOX Unflavored Gelatin
¾ c cold fruit juice
2 ¼ c fruit juice, heated to boiling

Sprinkle gelatin over cold juice in large bowl (to save on dishwashing, I do this right in my 8x8 square dish); let stand about 1 minute. Add hot juice and stir until gelatin is completely dissolved, about 5 minutes. Pour into 8x8-inch pan. Refrigerate until firm, about 3 hours. To serve, cut into 1-inch squares.

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Kielbasa and Kidney Beans – This recipe has been a stable in our house for years. Served over rice, it is colorful, filling, and delicious and makes a great thermos-stuffer for school lunches.

1 lb Hillshire Farms Turkey Kielbasa or other GFCF fully cooked kielbasa, cut into ½-inch pieces
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
½ c packed brown sugar
4 TBS A-1 or other GFCF steak sauce
2 TBS cider vinegar
2 tsp Giant or other GFCF Worcestershire sauce
2 cans (15 oz each) Bush’s or other GFCF white kidney or cannelline beans, drained
Cooked rice

In a skillet over medium heat, sauté kielbasa until slightly browned. Add vegetables and cook until tender. (Drain if desired.) Combine next four ingredients in a small bowl and pour into pan. Simmer for 5-10 minutes to blend flavors. Gently stir in beans and heat through. Serve over rice.

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