Carefreeglutenfree - Carefree Gluten Free

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.

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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.

Adapted from a recipe by Giada De Laurentiis

2 cups buttermilk 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick 1 1/4 cups finely grated Parmesan 3/4 cup Gluten Free Italian-style seasoned bread crumbs* 1 teaspoon kosher salt Olive oil, for drizzling 2 cups marinara sauce

1. Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.

2. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.

3. In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.

4. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.

*I used Kinnikinnick's Panco Style Bread Crumbs mixed with 1 tsp. of Italian seasoning.

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

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