In Honor Of National Doughnut Day

Chunky Chicken Noodle Soup

"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill?  Soup does its loyal best, no matter what undignified conditions are imposed upon it."  - Judith Martin

1 pkg. boneless, skinless chicken strips

4 cups water

3/4 tsp. poultry seasoning

1/4 tsp. thyme

1/4 cup diced onion

1/2 cup chopped celery

1/2 cup chopped carrots

1/4 tsp. pepper

2 cups chicken broth

3 cups pre-cooked rice pasta (fettucini or spirals)

1. Combine first four ingredients in Dutch oven; bring to a boil and cook about 20 minutes.

2. Remove chicken and add remaining ingredients, except pasta. Cover and simmer for 20 minutes. Coarsely chop chicken.

3. In separate pot, cook rice pasta according to directions. Drain.

4. Add chicken and cooked noodles to soup. Simmer additional 5 minutes. Serve.

{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

- Julia Child

“There is no greatness where there is not simplicity, goodness, and truth.”

- Leo Tolstoy

{Print via LilyandVal}

Eggplant Parmesan

1 large eggplant, cut into 1/4"-1/2" round slices

4 c. gluten free corn chex, crushed

2 tsp. Italian seasoning

1 egg

2 Tbsp. milk

2-3 Tbsp. olive oil

1 Tbsp. minced garlic

1/2 c. onion, chopped

28 oz. tomato sauce

1 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. basil

2 c. shredded Mozarella cheese

1. Preheat oven to 350 degrees.

2. Mix 1 egg and 2 Tbsp. milk.  Combine Italian seasoning and crushed Chex.  Dip eggplant slices in egg mixture, then in Chex mixture.  Place on a nonstick baking sheet and bake for about 15 minutes.

3. In a small saucepan, heat olive oil, garlic, and onions until tender.  Add tomato sauce and spices.  In a 9x12" casserole dish, layer eggplant, sauce, and cheese.  Repeat. 

4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles.  Serve.

Pineapple Pretzel Salad

2 c. Gluten Free pretzels, crushed*

1 c. butter, melted

2 (8 oz.) pkg. Cool Whip

1 (8 oz.) pkg. Cream Cheese

1 c. sugar

1/2 box Instant Vanilla Pudding

1 (15 oz.) can crushed pineapple

1. Preheat oven to 350 degrees.  Grease a 9x12 inch baking dish.

2. Place 2 cups of crushed pretzels in baking dish.  Pour melted butter over pretzels and bake for 10 minutes.

3. Mix cream cheese and sugar together.  Fold in one container of Cool Whip.  Spread over pretzel mix.  Mix crushed pineapple with instant pudding mix and pour over cream cheese mixture. 

4. Chill.  Before serving, add the remaining Cool Whip on top.

*I used Glutino's Gluten Free Pretzel Sticks for this recipe.

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

Cherry Cola Cake

Adapted from Taste of Home

The bright, zingy flavor of cherry gives the Southern winter classic a summer makeover.

Ingredients:

1-1/2 cups miniature marshmallows

2 cups Gluten Free all-purpose flour

2 cups sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1 cup non-dairy butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

Egg Replacer for 2 eggs

1/2 cup non-dairy milk

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

Frosting:

3/4 cup non-dairy butter, softened

1-2 cups confectioners' sugar

7 ounces vegan marshmallow creme (recommended: Suzanne's Ricemellow Creme)

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Directions:

1. Preheat oven to 350 degrees.  Grease the bottom of a 9x13 inch baking pan with shortening.  "Flour" the pan with cocoa powder.  Evenly distribute the marshmallows in the pan.

2. In a small bowl, whisk together the non-dairy milk (I recommend soy milk for a lighter textured cake) and apple cidar vinegar.  Let sit 5 minutes.  In a separate bowl, dissolve the egg replacer in warm water, according to package directions.  Add to the milk mixture.  Stir in the vanilla.  Set aside.

3. In a large bowl, sift the flour, sugar, xanthan gum, and baking soda.

4. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

5. Add in the milk mixture, stirring constantly.  Pour into the prepared baking pan.  (Marshmallows will float to the top.)

6. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.  Cool completely.

7. For frosting, in a small bowl, beat butter and 1 cup confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.  (You may need to add in more confectioners' sugar until you reach the desired consistency.  I used 1-1/2 cups sugar to get a glaze-like consistency, which is more traditional for a coca-cola cake.)

8. Spread the frosting over the top of the cake.  Slice and serve.