Goodie Goodie Gluten-Free®

Another great restaurant joins the bandwagon and now caters to those who are Gluten-Free.!! Yeah!  This restaurant is a fancy Japanese eatery-move over Nobu!  The ambiance is fantastic and has great seafood and sushi.  Don't worry about bringing your own wheat-free soy sauce, they already have it!  Just tell the hostess when you make a reservation that you are gluten-free.  The wait staff is super gluten-free friendly and will be able to guide you through their menu. Check it out online!   Morimoto NYC Morimoto is located in New York City on 10th Avenue between 15th and 16th Street (10011) (212) 989-9983 xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Hello ladies and gents!  Good news from sunny New York City.  It's a beautiful day outside, and I come bearing great gluten-free news!  As you all should know in case you don't, BRGuest restaurants do a fantastic job with gluten-free friendly foods.  BRGuest restaurants include Dos Caminos, Atlantic Grill, Ruby Foo's and now BlueFin (and more). Blue Fin has a great ambiance, and luckily for us the chef is super gluten-free friendly!  He can create almost anything on his menu's gluten-free.  He can even switch the sauces and create them to be gluten-free.  Or, if you are a gluten-free eater and a picky eater he can take the gluten-free sauce from one dish and make it with a different dish!!  Fantastic right?  And, drumroll please, wheat-free soy sauce is the icing on the cake!  At this restaurant the entire waitstaff is super gluten-free friendly.  All you have to do is say the word, and they alert the chef immediately, and on ...

Just heard some wonderful news!  For all you baseball fans, and especially Mets fans, you are in for a treat!!  A gluten-free treat that is!  Word has it, that the Mets Stadium has a gluten-free concession stand and gluten-free beer!  Yeah baby!  So now, when trotting off to a baseball game and rooting for your team, you don't have to feel left out!  xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Salad: 6-7 cups baby arugula, washed and dried Orange segments from 2 navel oranges 1/4 cup chopped toasted walnuts Blue Cheese for garnish, crumbled Fig-Tangerine Dressing 3 Tbsp. prepared fig jam (gluten-free**some brands contain barley or malt, so always check) 4 Tbsp. tangerine juice 1/4 Tsp. lemon juice pinch of salt Place the arugula in a serving dish and top with orange sections.  Top with walnuts and blue cheese. To make the dressing: in a small bowl, whisk together fig jam, tangerine juice and lemon juice until smooth; season with a pinch of salt.  Drizzle a generous amount of dressing over the salad. Enjoy!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in 2002 Gourmet Magazine 3 lbs. assorted ripe red, yellow and orange tomatoes such as beefsteak, plum or heirloom varieties 1 pt. red and/or yellow teardrop, grape or cherry tomatoes 1/2 cup olive oil 1/4 cup minced fresh herbs (basil, parsley, thyme or/and oregano 2 tbsp red wine vinegar 1 clove garlic, minced 1 tbsp dijon mustard salt and pepper to taste Wash all tomatoes and remove stems.  Quarter large tomatoes and scrape out seeds with spoon and discard.  If using cherry tomatoes, halve them; leave smaller teardrop or grape tomatoes whole.  Place all tomatoes in large serving bowl.  In small jar with tight-fitting lid, combine olive oil, minced herbs, vinegar, garlic and mustard.  Screw on lid and shake jar vigorously until dressing emulsifies.  Pour over tomatoes and season with salt and pepper.  Serve chilled or at room temperature. xoxo Julie enjoy!! http://www.goodiegoodiegluten-free.blogspot.com/ ...

**found in June 2002 Bon Appetit Great if served with Lamb or steak!! yum! 2 Tbsp. Extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp chopped fresh oregano 4 cups packed baby spinach leaves, coarsely chopped (about 4 ounces) 1 1/2 large red bell peppers, diced 1 1/2 cups diced celery (about 3 stalks) 3/4 cup crumbled soft fresh goat cheese 1/3 cup chopped red onion Whisk oil, lemon juice, and oregano in a large bowl to blend.  Season to taste with salt and pepper.  Add spinach, bell peppers, celery and goat cheese, and red onion to dressing; toss to coat.  Divide salad amongst four plates. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in Feb. 2002, Gourmet Magazine Serves 4.  Active time: 30 minutes.  Start to finish: 30 minutes Vinaigrette: 1/4 cup fresh grapefruit juice 2 tsp. fresh lime juice 1/4 tsp. finely grated peeled fresh ginger 1 tbsp. vegetable oil Salad: 1 pink or red grapefruit 1 white grapefruit 1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off 1 tbsp unsalted butter (or vegan butter to make dairy free and vegan) 2 firm ripe avocados 1 tsp. fresh lime juice 1/2 lb large shrimp about 8-10 shelled and deveined 1 tbsp. vegetable oil 2 cups baby spinach (2 oz) 1/4 cup trimmed sprouts (preferably radish) Instructions in Vinaigrette: Whisk together ingredients with salt and pepper to taste Instructions on Salad: Cut, peel, including all white pith from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another ...

**found in 2002 Bon Appetit 6 servings 6 medium beets trimmed 1 large English hothouse cucumber, unpeeled, cut into 1/4 inch-thick-rounds 1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced 4 tsp. honey 4 tsp. apple cider vinegar 1 1/2 tsp dijon mustard (GF) 1/3 cup corn oil Preheat oven to 400 degrees.  Wrap each beet in foil, enclosing completely.  Place on rack in oven and bake until beets are tender when pierced with fork, about 1 1/2 hours.  Cool in foil, peel beets, then cut each into 6 slices. Arrange beets, slightly overlapping on half of large platter.  Arrange cucumber slices on other half.  Scatter onion center (can be made 4 hours ahead of time). Whisk honey, vinegar, and mustard in a small bowl to blend.  Gradually whisk in oil.  Season with salt and pepper.  Drizzle over vegetables. Serve. xoxo Julie Enjoy!! http://www.goodiegoodiegluten-free.blogspot.com/ ...

This is a super yummy salad, and can be a dessert if you add a dollop of ice cream and some gluten-free shortbread or graham cracker cookies!  Your guests will surely be impressed with this quick making yummy surprise!  (to make dairy free, use DF ice cream, and vegan butter) **found in Bonappetit serves 6 2 1/4 cups lightly packed fresh raspberries (about 13 ounces) 3 tbsp. water 3 tbsp. sugar 1 tbsp. fresh lemon juice 3 tbsp unsalted butter (or to make dairy free vegan gluten free butter) 1 1/2 tbsp packed dark brown sugar 6 medium size ripe but firm peaches, halved and pitted Puree 2 1/2 cups of fresh raspberries along with 3 tbsp. water in a food processor until puree is smooth.  Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer.  Stir in 3 tbsps sugar and 1 tbsp fresh lemon juice until blended.  Do ahead: fresh raspberry sauce can be made on...

*found in Gourmet Magazine. This is a great salad to serve as an appetizer.  It's just a different blend of tasty and bitter greens in this green medley. 1 bunch frisee (French curly endive; 8 oz) trimmed 2 bunches watercress, tough stems discarded 1/3 cup fresh mint, torn into small pieces 3 scallions, thinly sliced 3-4 tbsp extra virgin olive oil 1 tbsp. aged red-wine vinegar or lemon juice to taste 1/2 cup pine nuts, toasted or salted Toss together frisee, watercress, mint and scallions.  Drizzle with just enough oil to coat, tossing.  Add vinegar and salt to taste and toss again.  Sprinke with nuts. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

As the good weather hits the streets of NYC, it's time to break out the salad love.  Nothing sounds better to me then a few amazing crisp salads on a hot spring or summer's day, don't you think?  Well.  I certainly do.  We have to get ready for bathing suit season!  And nothing does that faster then great and healthy salads with tons of protein! Chicken Fruit Salad *found in Cooking Light magazine I love this recipe because the medley of fruits compliments the proteins in the salad. 1 (10 ounce) package of italian blend salad greens (about 6 cups) 2 cups grilled chicken breast 1 cup blueberries 1 cup quartered strawberries 1 cup sliced banana 1 cup sliced peeled kiwi fruit (about 3 cups) 2 tbsp. pine nuts toasted 2 tbsp. herbed goat cheese Raspberry Dressing: *you can make ahead of time and refrigerate this dressing up to one week ahead. 1/3 cup honey 1//4 cup raspberry red wine vinegar 1/4 cup plain fat free yogur...

**found in Food and Wine Magazine 1 large Jalapeno 6 ounces of feta cheese 1/4 cup hot water 5 Tbsp. extra virgin olive oil Salt and freshly ground pepper twelve 1/2" thick wedges of seedless watermelon, rind removed 1 pint grape tomatoes, halved 1 tbsp. finely chopped basil 1. Roast the jalapeno directly over a gas flame or under the broiler until charred all over.  Transfer to a bowl, cover with plastic and let stand for 10 minutes.  Peel, stem and seed the jalapeno and transfer to a blender.  Add the feta, hot water and 1/4 cup of the olive oil and process until very smooth.  Scrape into a bowl; season with salt and pepper. 2. Arrange the watermelon and tomatoes on a large platter, scatter the basil on top and drizzle with the remaining 1 Tbsp. of olive oil.  Season with salt and pepper; serve with the feta sauce. **You can make sauce ahead of time.  Sauce can be stored in the fridge for 2 days. xoxo Julie http://www.goodiegoodieglute...

**Found in Gourmet Magazine This salad is amazing!  It has sweet sugary strawberries and just enough zing to make your mouth tingle.  (in a good way of course).  Some people just don't know that it's ok to get creative when it comes to salads.  Salads don't have to be basic or boring, and adding that one unusual ingredient can make you blah salad turn into a fantastic amazing salad that friends and family will forever comment about. Serves 6 Active Time: 30min Start to Finish: 1 1/4 hours (including making your own strawberry vinegar) 2 1/2 Tbsp. strawberry vinegar (recipe to follow) 3 Tbsp. olive oil 5 oz baby spinach (about 8 cups) 1/2 lb strawberries, cut lengthwise into thick slices (1 1/2 cups) 1/2 cup pecan halves (3 1/2 oz), toasted  Whisk together vinegar, a rounded 1/4 tsp. salt and 1/8 tsp pepper in a small bowl, then add oil in a slow stream, whisking well.  Put spinach, strawberries, and pecans in a large bowl and toss with...

Tomato-Onion Salad with Mint Leaves and Chives **adapted and converted from Cooking Light magazine Salad: 3 ripe tomato's cut into 1/4" thick slices (about 2 pounds) 1 Vidalia or other sweet onion, thinly sliced and separated into rings 1/4 tsp. salt 1 Tbsp. thinly sliced fresh Mint 2 Tsp. chopped fresh chives Vinaigrette: 4 Tsp. olive oil 4 Tsp. Balsamic Vinegar 1 Tsp. Dijon mustard (GF) 1/2 Tsp. minced fresh garlic 1. To prepare salad, alternate tomato and onion slices on a platter.  Sprinkle with salt.  Top with Mint and Chives. 2. To prepare Vinaigrette, combine oil, vinegar, mustard, and garlic in a jar or zip lock bag.  Cover or zip up and shake vigorously.  Drizzle vinaigrette over salad. Yield: 4 Servings xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

I am LOVING Katz Gluten-Free these days!  I was fortunate enough to have the opportunity to taste quite a few products from this amazing company and boy was it a treat!   I received an email on facebook to speak about Katz Gluten-Free on my blog.  Naturally, I mentioned that in order to review anything on my blog, it would make sense if I tried the products first.  I couldn't find the products at my usual gluten-free stores, so the person I was in contact with was nice enough to send me a few products to sample like cookies, breads and challah bread rolls.   Three days later I received quite a large shipment.  As I unpacked the breads, I thought "oh god" gluten-free bread.   Let me explain.  Since going gluten-free four years ago, I gave up gluten-free bread.  I will not lie, I think it's disgusting.  Gluten-free bread, well at least store bought bread I have noticed is always very heavy and hard.  It doesn't have that...