Goodie Goodie Gluten-Free®

Eh is all I can say.  I was not very happy with the waitstaff at this old school famous NYC restaurant located in the theater district.  The Palm is a steakhouse known obviously for steak, and other dishes like their seafood and anti-pasta dishes, oh and their Tuna Sashimi.  Upon ordering with the waiter, I asked him if he could check with the chef on what ingredients were in their "blackened" seasonings.  He mentioned that he would not ask the chef, and that the chef would have no idea.  I again mentioned my allergy and he still would not ask.  Long story short, I did not have my Ahi Tuna Blackened, but I found it very disappointing that he couldn't even ask.  I say thumbs down to The Palm .  The Palm is has several locations.  I went to the one on 50th and 8th, and unless I am forced to go with my parents, I will not be visiting that restaurant again.  In this day and age there are plenty of gorgeous restaurants willing to cater to the allergy folk. Enjoy! xoxo Jul

 Whomever lives in NYC, must be dying right now!! The heat is unreal, I think today it is a whopping 107 degrees!!  Just yesterday I walked home and was ready to DROP! It was sooo hot, I had a heat rash on my face!  I couldn't believe it!!  The news is alerting New Yorkers to stay hydrated, drink plenty of water!! And eat tasty frozen treats...Today at the office we are ordering Pinkberry !  Yum, and their summer flavors look sooo good like Salted Caramel and Watermelon.  In addition to their standard Original flavor, Chocolate, Coconut, Vanilla, Mango and Pomegranate.  Even their Parfait's are gluten-free!! Woo hoo!  Each flavor varies in calories, however in general it is 100 calories per 1/2 cup.  Now the toppings are another story.  Don't forget about cross contamination!  Mochi is gf.  You are safe with fruity pebbles, fresh fruit and coconut.  You are also safe with the liquid toppings.  Everything else including chocolate, nuts, gummies, yougurt chips, c

**found in July 2011 Glamour Magazine 2 cups flour (try gf all-purpose flour or Brown rice flour) Salt, to taste Seasoned pepper, to taste 2 eggs 1/2 cup milk (or non dairy milk of choice) 1 whole chicken cut up 3 cups light Virgin Olive Oil 1.  Combine flour with salt and pepper in a large zip-top bag. 2.  Work with fork, whisk eggs and milk in a shallow plate or bowl.  Coat chicken pieces generously, and put in bag two at a time.  Shake them in flour mixture, remove and set aside.  Heat oil in a large, deep frying pan over medium heat.  (Test oil temperature by adding a drop of water to pan; if it sizzles, oil is hot enough).  Using tongs, place some chicken pieces in a pan, but do not overlap.  Oil may splatter during frying so be careful!! 3.  Fry about 15 minutes on one side.  Turn pieces over, cover pan and cook 10 minutes more, then take off cover and keep cooking until done, about another 5 minutes.  Cut a piece to the bone, and if juices run clear, it

In today's issue of the New York Times Newspaper under the Sunday Styles going G-Free is mentioned.  Well not only mentioned, but there is a pretty larger article.  Yeah!  More and more people are speaking of going G-Free aka gluten-free.  This is the new lingo.  The article is called Looking for a Plan B? Make it Gluten-Free by Hilary Stout .  The article is about opening gluten-free bakeries.  The first picture I see upon reading the article is a woman viewing from the outside 5 mouth watering gluten-free cakes.  Way to reel me in!.  How can I resist and not read more? The article talks about many people who decided to quit their jobs and open gluten-free bakeries.  The article also discusses people who decided to embark on gluten-free bakeries for health reasons, or economic reasons, starting a second career...after a terrible and/or during a recession.  It is interesting to hear why others decided to lead their gluten-free fantasy.  As the article states, everyone wants

**found in Glamour July 2011 Makes 12 6 eggs 1/2 cup mayonnaise 1 tsp. mustard 2 tsp. sweet pickle relish Paprika Pimento-stuffed green olives, cut in half 1.  Place eggs in a single layer in a medium saucepan.  Add enough cold water to cover eggs.  Bring to a rapid boil over high heat; remove from heat, cover and let stand 15 minutes.  Drain hot water and replace with cold water.  When eggs are cool, peel, cut in half lengthwise and gently remove yolks.  Set whites aside. 2.  In a bowl, mash yolks with a fork.  Stir in mayo, mustard and relish. 3.  Spoon filling into egg white halves; garnish with paprika and olives.  Refrigerate until serving. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

No.  Not really.  I should just show you the pictures of the most amazing brownies that I have ever tasted.  Forget gluten vs. gluten-free.  Rich, fuggy, moist, dense, light all in the same bite.  Serious heaven.  I have never baked with Pamela before, though my gluten-intolerant mom is obsessed!  I always just assume she was exaggerating, because how great can a baking mix really be?  I have been proven wrong Pamela, and my apologies.  To all my readers, I strongly recommend this baking mix and her other products, my mom loves the crepes.  These brownies taste as if I was slaving over the kitchen for God knows how long, all night possibly, taking time to shave the chocolate and butterscotch i added.  Wowee! Pamela's package is user friendly and pretty.  Her packaging is simple and has a ton of other recipes on the sides.  I usually don't cut or save recipes bakers put on the sides of boxes, but these I'm keeping for life!  What is sooo great about this mix, is

***found in the June 2011 Food and Wine Magazine 1/2 cup walnuts, coarsely chopped (calls for candied) 1 tbsp. plus 1 tsp. cider vinegar (calls for sherry) 2 tsp. Annie's Horseradish Mustard or Dijon Mustard 3 tbsp. extra-virgin olive oil Salt and Fresh ground pepper 2 pounds assorted heirloom tomatoes-thickly sliced, quartered or halved if small. 2 small celery ribs with leaves, ribs thinly sliced crosswise 1/4 cup crumbled blue cheese (some celiac's may have problems digesting blue cheese) 1.  In a bowl, toss the walnuts with 2 tsp. of the vinegar and let stand for then minutes. 2.  In another bowl, whisk the mustard with the remaining 2 tsp. of vinegar and the olive oil and season with salt and pepper. 3.  Arrange the tomatoes on a platter; season with salt.  Add the celery and leaves, nuts and cheese.  Drizzle with the dressing and serve. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/ 

About three weeks ago I was ready and raring to bake.  I wanted to play in the kitchen and I was thinking concoction.  I had random ingredients and an  ArrowHead Mills Baking Mix .  I figured it could either go two ways.  Bad or good.  I would lose nothing.  I decided to embark. I opened up the baking cupboard and pulled out Shredded Coconut, Vanilla Extract, Chocolate Extract, a Vanilla Bean, Nutmeg, Flax Seeds, Cardamom and chocolate chips. Ingredients: **Preheat your oven.  Arrowhead Mills Vanilla Cake Baking Mix  (mix requires eggs, water and other ingredients) 1/2 tsp. pure vanilla extract 1/2 tsp. chocolate extract 1/8 tsp. nutmeg 1/8 tsp. cardamom 1/4 tsp. xanthan gum 1/3 cup flax seeds 1 Vanilla Bean-cut lengthwise.  Scrape the seeds out of pod with a knife and add to bowl. (It should look like a paste) First add all dry ingredients and then add the wet ingredients.  Mix well.  Line your cupcake trays with cupcake liners.  Pour 1/4 batter

**found in June 2011 Food and Wine Magazine 4 servings 4 large artichokes, stems trimmed 1 cup mayo (make sure it is gluten-free) 3 tbsp. chopped dill 2 tbsp. chopped capers 1 tsp. finely grated lemon zest 2 tsp. fresh lemon juice 1/2 tsp. smoked sea salt 1/4 tsp. smoked sweet paprika Hot sauce Freshly ground pepper 1.  Set a steamer basket in a large pot over 1/2 inch of boiling water.  Arrange the artichokes, stem side down, in the basket.  Cover and steam over moderate heat until a knife easily pierces the stems, about 30 minutes.  Transfer the artichokes to a platter. 2.  In a bowl, whisk the mayo, dill, capers, lemon zest and juice, salt and paprika.  Add a few dashes of hot sauce and season the may with pepper.  Serve the artichokes warm or lightly chilled with the mayo. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/