Goodie Goodie Gluten-Free®

Already eaten Earth Cafe-It's just that good! This post is long overdue!  And I apologize for not posting this goodie goodness sooner, I have just been keeping this all to myself, he he he.  My apologies to Craig from Earth Cafe ! As It has been a very busy summer. Now, to the more important part of this post.  Vegan Cheesecake.  You know I have never had anything Vegan until I tried Tu Lu's  formally known as Tully's  GF Vegan Chocolate Brownie.  After that I was turned.  Turned to Vegan and gluten free goodness!  Earth Cafe found me on twitter.  From there I was sent six delicious cheesecakes with flavors like Cherry Dream, Rockin Raspberry, Strawberry Fields Forever, Blueberry Thrill, Lemon, and Sweet Potato Pie.  Earth Cafe has other flavors too! (Coconut cream, banana cream and peach).  Did I mention they are Dairy-Free too?!! You must wonder how can this cheesecake be free of so much and still taste GREAT!  Well, Earth Cafe has accomplished this in their r

**found in Sept. 2005 Bon Appetit Pair with GF Focaccia or a GF Crusty Baguette (Try Katz Gluten Free) or (Mr. Ritz-link located on side bar of blog under bakeries) If you can't find gluten-free bread, try a crispy gf rice or nut cracker (Blue Diamond) Makes about 2 cups 1 1/4 cups extra virgin olive oil 1 cup freshly grated Parmesan cheese 1/2 cup minced fresh italian parsley 2 tbsp minced fresh oregano 1 garlic clove minced 3/4 tsp salt 1/2 tsp ground black pepper 1/4 tsp dried crushed red pepper Mix all ingredients in a large bowl to blend.  Serve at room temp. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in Sept. 2005 Bon Appetit GF Pita triangles or rice crackers are best for this spread! Makes about 3 1/2 cups 4 red bell peppers 1/4 cup extra virgin olive oil 2 garlic cloves 2 cups crumbled feta cheese Char peppers directly over a gas flame or in a broiler until blackened on all sides.  Enclose in paper bag 10 minutes.  Peel, seed, and quarter peppers.  Puree peppers, oil, garlic, and cheese in processor.  Season with salt and pepper.  Chill at least 3 hours or overnight. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in Bon Appetit 2005 Prep: 10 minutes; Total: 10 minutes 1 tbsp sherry wine vinegar 1 tsp honey or melted Coconut Oil 1/4 tsp aniseed 3 tbsp olive oil 4 cups (packed) mixed baby greens (about 3 oz) 4 honeydew melon wedges, peeled 6 thin slices of prosciutto Whisk first 3 ingredients and 1 tbsp mint in small bowl; whisk in oil.  Season dressing to taste with salt and pepper.  Toss greens with 2 tbsp dressing in medium bowl; divide between 2 plates.  Place melon next to greens; drape prosciutto over melon.  Drizzle remaining dressing over prosciutto and melon.  Sprinkle with remaining 2 tbsp mint and freshly ground pepper and serve. *Each plate gets 2 pieces of melon and 2 pieces of prosciutto. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Prep Time: 15 minutes  Start To Finish: 25 minutes  14 Apps total Found in Easy Recipes 2002 1/4 cup orange juice 2 tbsp packed brown sugar 1 tsp grated orange peel 1/2 tsp ground ginger 1 clove garlic, finely chopped 14 bay scallops (1/4 to 1/3 lb) 14 baby portabella mushrooms ( 1 1/2 to 2 inches), stems removed 14 slices packaged precooked bacon (from 2.1-oz package) fresh orange curls, if desired 1. Heat over to 425F.  Line 15x10x1-inch pan with cooking parchment paper.  In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic.  Add scallops; toss to coat. 2. Place 1 scallop in each mushroom cap.  Wrap each with 1 bacon slice, enclosing scallop.  Secure with toothpick.  Dip in orange juice mixture; place in pan. 3. Bake 8-10 minutes or until mushrooms are tender and scallops are opaque.  If desired, replace each toothpick with 4-inch wooden skewer. Per appetizer: calories: 40; total fat 2g; sodium 85mg; dietary fiber 0g

**found on 2004 Cooking Light Balsamic Strawberry Jam Stirring the strawberries into the warm syrup at the end helps them keep their shape.  Serve over low-fat frozen yogurt or ice cream. 2 tablespoons light brown sugar 2 tablespoons balsamic vinegar 1/8 tsp. ground nutmeg 3 cups sliced strawberries 1. Combine the first 3 ingredients in a small saucepan.  Bring to a simmer over medium-low heat; cook 2 minutes or until slightly thickened.  Stir in sliced strawberries, and remove from heat.  Let stand 5 minutes.  Yield: 7 servings (serving size 1/4 cup). (Calories: 34 (8% from fat) fat: .3g (sat 0g, mono 0g, poly .1g) protein: .5g, carb 8.2g; fiber 1.6g; chol 0mg; iron .4mg; sodium 3mg; calc 14mg)

**Found in 2002 InStyle Magazine Makes 36 1 can (13.75 oz.) artichoke hearts, drained 1 tbsp mayonnaise 1/2 tsp fresh lemon juice salt and pepper to taste 1 tbsp olive oil 2 cloves garlic, minced 2tbsp chopped flat-leaf parsley 1 tbsp seasoned GLUTEN FREE bread crumbs ( Aleia's ) or ( Gillian's ) 1 tbsp grated Parmigiano-Reggiano cheese 36 medium-size mushroom caps (about 1lb) 1 tbsp unsalted butter, cut into small pieces Heat oven to 375F.  In a bowl of food proccessor puree until smooth 2 artichoke hearts, mayonnaise and lemon juice.  Season with salt and pepper.  Coarsely chop 3 artichoke hearts.  Heat olive oil in a small saucempan over medium heat.  Saute garlic and chopped artichoke until heated through.  Stir in parsley.  In a small bowl combine bread crumbs and cheese.  Spoon artichoke puree into mushroom caps.  Top with chopped artichoke mixture and sprinkle with bread-crumb mixture.  Place in glass baking dish, and dot with butter.  Bake 15 minutes or

**found in InStyle Magazine circa 2000 Nothing beats a celeb's super fantastic Guac recipe and just in time for the heart of the summer!  Especially when this hot celeb is from the original cast of Sex and The City!  Charlotte's ex. hubby might not be her match on the show, but he sure cooks up a spicy guacamole. 1/3 cup minced onion 1 small plum tomato, seeded and chopped (about 1/3 cup) 1 jalapeno pepper, seeded and chopped 2 ripe avocados 1/3 cup cilantro leaves, chopped 1 tbsp fresh lime juice 3/4 tsp salt In a medium bowl, combine onion, tomato and jalapeno.  Cut each avocado in  half, remove pit, and scoop into separate bowl.  Then mash avocados lightly with a fork.  Add the tomato and onion mixture and mix well.  Be careful to not cream your guacamole too much (unless you like it that way).  Stir in cilantro, lime juice and salt.  Do you like heat? Add more jalapenos to spice it up.  Spoon the mixture into a bowl and serve with tortilla chips.

**found in INStyle Magazine circa 2000 (makes 60 blinis) 1 package gf pancakes mix ( Try  Bob's Red Mill ) 2 tbsp milk 1 1/4-1 1/2 cups sour cream 1/4-1/3 lb. smoked salmon 2-2 1/2 oz. caviar chopped chives for garnish Prepare pancake mix, per package instructions, adding an additional 2 tbsp. milk to thin batter.  Lightly grease a griddle or large skillet with Pam olive oil spray.  Pour 1 tsp. batter for each blini (2"-3" across) onto hot griddle, making a few at a time.  When surface is bubbly, flip and cook until golden.  Repeat until all batter is used.  Top each pancake with a spoonful of sour cream, some smoked salmon and a dollop of caviar.  Garnish with chives. Enjoy a posh summer! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

I found this online at Bon Appetit.  What a great summer salad recipes!! What you will need: 3 tbsp. olive oil 2 tbsp. apple cider vinegar 2 tbsp. minced shallot 1 tbsp. honey 1/2 (generous) dried tart cherries (one three ounce package) 1 large head of frisee, torn into bit size pieces (about six cups) 1 medium Gala apple, cored and thinly sliced 1/2 cup coarsely chopped toasted walnuts Preparation: Whisk first 4 ingredients in a small bowl to blend.  Season dressing to taste with salt and pepper.  Toss frisee and applie slices in a large bowl.  Add cherry dressing and toss to coat.  Divide among 4 plates; sprinkle with walnuts and freshly grownd black pepper and serve. Enjoy!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

                               Where dreams become reality, this tiny cafe serves up the most delicious and colorful French Macarons that are quoted as out of this world by many including myself.  Most who are not gluten-free fancy these tasteful desserts, but now MacarOn Cafe has announced that this dessert is in fact gluten-free.  It even says so on their pink and white post card with their menu.  Sweet!                                My boss has been hearing so much about gluten-free because of me, that she now notices what is and what isn't.  She hands me today this post card of their menu and asks me if I have ever had a Macaron (which is different from a Macaroon).  I say no, and she tells me they are gluten-free and that I must try one.  I take the post card and look up their website which is even more beautiful then their card.  The Macarons look so amazing it's hard to believe that they are gluten-free.  French macarons are a pastry that