Tuesday, May 22, 2012

Tate's Brownies

Tate's Bakery is one of my favorite bakeries!  So when I heard they started manufacturing gluten-free cookies and brownies you could imagine my gluten-free happiness.  And we all know that some brands are utterly un-edible, so I'm happy to report their gluten-free versions are superb.  The brownies are super moist and fudgy.  They are dense, but not in a bad way, in a chocolate decadent way.  Well worth the gazillion calories.  They are such a treat!  You will definitely need a non-dairy glass of milk without fail, so make sure you have that sitting by.  Prepare to blast off into decadence.  Gluten-Free decadence.  I would have to say that their brownies reach heaven status.

Tate's Bake Shop Brownies

Enjoy! xoxo Julie

Monday, May 7, 2012

Domino's Pizza GF Crust w/ A Catch

I have been noticing a LOT of posting through Facebook and other social media websites that Domino's Pizza has come out with a gf crust.  I was super excited to see this!! Because Domino's is a major chain nationwide. I thought Great!!!  But there is a catch!  A big catch.  Domino's is saying that this pizza is made in the same ovens as their gluten pizzas, and are ONLY suitable for those with a gluten-sensitivity!! And therefore NOT suitable for people with Celiac Disease.

What is that?  Half-ass GF pizza?  Yes, I agree it is a start, but a half-ass start.  So those that really suffer from the actual disease can't even enjoy this pizza.  I am not sure what the point of that is.  So I think this pizza should be called Gluten-Sensitive Pizza rather then Gluten-Free Pizza.  Let's not get those two confused!! We are too smart for that by now, with all of the research done on Celiac Disease in this decade.  Let's not take a step backwards and make mistakes we may have made before knowing so much.  I mean really.

The gluten-free crust is made in a facility where there is gluten present, like the ovens.  There is a lot of cross contamination.  So I say, Celiac's, newbies, people that think it might be ok, please steer clear because you WILL get sick, and that is NOT worth your precious time!!.

Please click here for article and video from The Huffington Post.

The article fights for those with a gluten-sensitivity, as mentioned there are at least 18 million Americans who are gluten-sensitive.  But this is a huge gray area.  How can you determine how sensitive you are when ordering this gf crust?  Are you a little sensitive?  A lot sensitive? Medium sensitive?

The National Foundation For Celiac Awareness does NOT recommend this for people who suffer from Celiac Disease.

The Domino's video states that there is a small trace of gluten in their crust.  They say it's almost "0" percent, but there are still traces.  So even though Domino's is stating that there crust is gluten-free, I think gluten-free should be and mean 100 percent.  Not almost 100 percent.

Please also note that not EVERY location carries this gluten-sensitive pizza crust.  Please check with your location.

See Domino's Facebook Page for FAQ on the difference between Celiac Disease and a Gluten-Sensitivity.  Please do NOT disregard the disclaimer!!!!

**I am using "kid friendly" labels for this post because I want all parents to see this post and know that a child with Celiac Disease cannot have this pizza.

Enjoy! xoxo Julie

Sunday, May 6, 2012

Chocolate Strawberry Kebab

**Serves 2

It all started with a box of strawberries.  Well actually, it started with my friend coming over.  I told her I'd make her dinner.  I was feeling experimental and I wanted to cook.  It's no fun cooking for yourself, although I do that all the time, It's always nice to have a taste tester besides yourself.  You could end up being bias.  He he he he!

So Marci came over and I made 3 courses, but as you know and can tell from my blog, dessert always should go first, it is most exciting.  

After the two courses I figured fruit would be a happy medium, it's sweet and healthy.  So out of the fridge came the box of strawberries.  But then I got in the experimental mood, and I thought what else do I have in my kitchen that I can add to strawberries? Hmmm...I had GF dark chocolate morsels, popcorn, Agave syrup, skim milk and coconut macaroons oh and I almost forgot! Shish Kebab sticks. (always have those in the house!! You can make any kind of shish kebab from meat to fruit or even a brownie kebab-there is so much you can do with a shish kebab stick-This my mother taught me, as she ALWAYS had these in the house-probably because she had a BBQ.  I don't, but I still have the sticks).  I could work with this.  I had butterscotch too, but that may have been over kill.  (But if making this for kids, I'd add the butterscotch morsels and melt those too).

So I told Marci I changed my mind, and within a few minutes, I'd say about 10-15, I had an entirely new and delicious creation!  Yay!!  Now don't be afraid to get your hands dirty!!, We are creating here, and cooking is like art.  Something you start with may end up being something entirely different in the end.

1.  On a plate I sprinkled a bit of Skim Milk-about 1/8-1/4 cup.  This is to wet the plate, give it some moisture before you lay down the dessert.  You don't want to add too much, because you don't want anything to be soggy.

2.  After you wash the strawberries cut them in half and put about 7-8 pieces on each shish kebab stick.

3.  Place the strawberry shish kebab stick in the center of the plate, and allow the the milk to wet the strawberry kebab.

4.  In a separate custard cup pour about 1/8-1/4 cup dark chocolate morsels and put in microwave for one minute at a time until thoroughly melted.  (If put into microwave for too long mixture becomes clumpy and hard).  Once melted, pour thin strands of the chocolate over the kebab and the plate.

5.  Pour a small amount of light Agave Syrup (found at any market) onto the kebab and plate as well.

6.  Separately take one GF coconut macaroon and microwave for about 5-10 seconds.  Put macaroon into another custard cup filled with a small amount of skim milk.  Mash the macaroon with the skim milk until you have a soaked clumpy mixture (nothing too soggy, so don't use too much milk).  Cut the mixture in half and with a spoon, place part of the mixture on each plate off to the side near the kebab.  Thinly slice 1/2 strawberry and place on top of the coconut mixture and sprinkle some melted dark chocolate onto the coconut mixture as well.

7.  Sift a bit of confections sugar onto the kebab.  (This step can be left out if desired)

8.  Last but not least take a few popcorn morsels and sprinkle those on the plates as well.

**You can substitute DF milk or Lactaid for the skim milk.  And you can sub in GF Kosher dark chocolate morsels for the dark chocolate if you need this to be kosher and/or dairy free.

Although there are many steps to this dessert it is quite effortless!  And tastes so super good!!

Copyright© 2012 Julie Rosenthal.  All recipes cannot be copied without owner's permission.  All Rights Reserved.

Enjoy! xoxo Julie

Gluten-Free Matzoh-It Exists

I like these better then real Matzoh.  I could definitely live off of these if I had to.

You don't have to worry my friends.  There is always a way to tackle a Jewish Gluten-Free holiday like Passover.

I will admit Gluten-Free Matzoh is hard to find.  But definitely not impossible.  So when you see it, my advice?  Stock up.

Enjoy! xoxo Julie

Saturday, May 5, 2012

Gluten-Free Watercooler-Red Mango

There is nothing better then having something completely spelled out for you.  That way there is no misinterpretation of any kind.  Certified gluten-free means certified gluten-free.  Well said Red Mango/Wheatley Plaza location in Greenvale, Long Island!!  Well said.

xoxo Julie

Friday, May 4, 2012

Chef Julieta Ballesteros's Dream Cocktail-Sangria

Nothing like a nice icy cocktail on an outing celebrating Cinco de Mayo!! Also found in Glamour Magazine, May 2012 Issue.

The Dream Drink: White Sangria

In a large pitcher, combine 1 cup white grape juice, 1 cup pineapple juice; 1 cup Kettle One Vodka, 1/2 cup St. Germain or sub in Ginger Ale; 1 1/2 bottles white wine, 1/2 bunch mint leaves, unchopped; 1 cup total chopped grapes, apples and pears; and 1 tbsp. whole pink peppercorns (optional).  Chill for 1 hour.  Serves 6.

Enjoy! xoxo Julie

Chef Julieta Ballesteros's Salsa de Chipotle and Guacamole

Another Cinco de Mayo classic found in Glamour Magazine, May 2012 issue

"Whether you make them hot or not, these two dips are guaranteed to go fast!".

Salsa de Chipotle
Serves 6

6 medium-sized plum tomatoes
1/4 cup vegetable oil, plus 1 tsp. for pan
1/4 Spanish onion, chopped
2 garlic cloves, minced
2 tbsp. chopped cilantro
1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores)

Preheat oven to 350 degrees.  Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first).  Season with salt, and place in oven.  Roast for 1 1/2 hours.  In a medium pan, heat 1 tsp. oil, and saute onion and garlic until golden brown; set aside.  When tomatoes are ready, put them into a blender.  Add onions, garlic, cilantro, and chilies.  Blend on slow speed, and add salt.  Gradually increase speed while adding oil, and process until smooth.  Serve with chips or as a sauce on tacos.

The perfect Guacamole
Serves 6

5 Hass avocados, pitted
1 garlic clove, minced
1/4 cup chopped Spanish onion
1/4 cup chopped red onion
1 jalapeno pepper, minced
1 pickled jalapeno pepper, minced, plus 1/4 cup cider vinegar (recipe calls for regular vinegar)
2 tbsp. chopped cilantro
Juice of one lime

Toss everything in a bowl.  Mash, and salt to taste.  Serve with corn chips.  And enjoy!!

Easy Everyday Mexican...Ballesteros' easy ideas for what to do with...Salsa!
1.  Pour on a grilled-cheese GF sandwich
2. Toss with stir-fried mushrooms, peas, peppers, and onions; add a side of rice
3. Add 1 tbsp. chopped olives and 2 tbsp. lime juice to each cup of salsa, and serve over poached shrimp.

1.  Cut into strips, toss with 1 tsp. oil and salt, and bake at 350 degrees for a few minutes.  Use instead of croutons.  A great gluten free way!
2.  Fry until golden brown, then top taco fixings for tostadas

Enjoy! xoxo Julie

Julieta Ballesteros's Tacos

Another fabulous find in Glamour Magazine, May 2012 issue.  Chef Julieta Ballesteros of Crema Restaurant knows her Mexican cooking!! And this just happens to be naturally gluten-free! Yeah!!

Tacos de Carne Asada
Serves 6

1 cup Pico de gallo (recipe below)
1/4 cup chili powder
2 tbsp. vegetable oil
1 lb. flank or skirt steak
6 four-inch corn tortilla's 
1 cup canned black beans, rinsed or drained
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 avocado, cut into 6 slices
6 lime wedges for garnish

To make the pico de gallo:

5-6 plum tomatoes, chopped
2 tbsp. chopped Spanish onion
2 tbsp. chopped red onion
1 Serrano or jalapeno pepper, chopped
4 tbsp, chopped cilantro
Juice of 1 lime
Pinch of Salt
Salt, to taste

First mix pico de gallo ingredients in a medium bowl.  Set aside.  Make a paste with chili powder and oil, and rub onto meat.  Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2-3 minutes on each side; slice diagonally.  Heat tortillas in the microwave (about 20 seconds).  Spread beans on top of each.  Add steak, pico de gallo, onion, cilantro, and avocado, and serve.

Enjoy! xoxo Julie

Bobby Deen's Mac n Cheese

**found in March 5th, 2012 issue of People Magazine, converted GF

Well, well, nothing like finding a fabulous easy recipe in People Magazine from a famous Southern Cooking Channel Star!! I love those finds!  Especially Mac n Cheese.  Now with most of these mainstream recipes, most likely the pasta used will not be gluten-free and in this case the bread crumbs as well, but don't fret my dear readers, a simple gf pasta and bread crumb conversion is all you need.  Even if you are a newbie to the Celiac world, you are a smart cookie, well a smart gluten-free cookie.  Experiment, because most likely you will create a fabulous recipe and wow your friends and family. (On the off chance your newly converted recipe is a total bust, just try again, because we have all been there, myself included).  Now the trick is of course, is to find the really good gf pasta brands and bread crumb brands, rather then the soggy ones.  Because those soggy brands are out there!! I know you have tried them, and believe me I have too!  Yuck!

Recently I tried to get a friend of mine to go to NYC's Risotteria Restaurant for some great gluten-free pizza and pasta.  She said, and I quote,   "Ew Julie, I am not going to a gluten-free restaurant, no offense but I'm sure it's gross".  I said, "Girl, don't dis the Gluten-Free!! Don't knock it, because some of it out there rocks beyond".  Judgemental I say.  So Judgey.  (By the way, for those of you who haven't tried Risotteria you are so missing out!!).

Any who, back to Bobby Deen.  For those of you who don't know who Bobby Deen is...well he is a star on the Cooking Channel and Paula Deen's son!!

This recipe is called Guiltless Cheese Mac and it makes 8 Servings

2 cups uncooked GF elbow macaroni (this is where you will substitute for gluten-free.  Try brands like Bionaturae GF Elbow Pasta or  Le Veneziane GF Pasta's (they don't have elbow, but this in an amazing corn pasta that has many other shapes and worth using) or Schar GF Pasta or any other brand you may desire, gluten free of course!
3/4 cup shredded cheese (3oz)
3/4 cup shredded Parmesan cheese (3oz)
1/2 cup skim milk
2 egg whites, lightly beaten
1/4 cup reduced-fat sour cream
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 (16oz.) bag of frozen peas, thawed
1 cup finely chopped cauliflower
1/4 cup soft bread-crumbs-and for us this will be GF bread crumbs.  Try Aleias GF Bread Crumbs, or Gillian's GF Bread Crumbs or Glutino GF Bread Crumbs

1. Preheat oven to 350 degrees
2.  Prepare macaroni (or desired pasta being used) in a large dutch oven according to package directions.  Drain well; return to Dutch oven, cover and keep warm.
3. Combine cheeses and next 8 ingredients in a bowl.  Stir mixture into warm macaroni; spoon into 1 1/2-quart casserole coated with cooking spray.  Sprinkle crumbs on top.  Bake 30-35 minutes or until golden and bubbly.

And don't forget to tune into Deen's show "Not My Mama's Meals" Airs Wednesdays at 9pm on the Cooking Channel.

Enjoy!! xoxo Julie