Saturday, June 30, 2012

Feeling Good. Fruit and Veggie-astic!

**Article found in April 2012 Oprah Magazine

Do you ever wonder which vitamins and nutrients do what for your body?  It's easy to say oh I take Vitamin C, or I eat fruit.  But did you know that each fruit, vegetable and protein each does our body good?  Well it does.  Even chocolate.  

Vitamin C
Vitamin C fights free-radical damage to our cells and DNA, helps with tissue synthesis and wound healing, may boost HKL cholesterol (the good kind), aids in bone growth, and enhances the body's absorption of iron.  (nutritionists suggest pairing your C-rich foods with good iron sources to get the most benefit from both nutrients.)  Citrus fruits like oranges and grapefruits are especially high in C, but plenty of vegetables, like kale and broccoli, and other fruits, like apricots and peaches, can help you reach the recommended 75 milligrams a day.

C-Portion Suggestions:
1/2 pink grapefruit or 9 small strawberries (about 51 percent of your RDA)
1 medium peach or 1 Asian pear (about 31 percent of your RDA)
1/2 cup blueberries or 2 apricots (about 9 percent of your RDA)
1 spear of cooked broccoli or 1 boiled sweet potato (about 37 percent of your RDA)

Iron (B)
Iron is a critical component of hemoglobin, a protein in red blood cells that carries the oxygen our cells need to produce energy.  Too little iron can leave us feeling weak and fatigued, and looking pale, nutritionist Bowden says.  Premenopausal women need to be especially careful about meeting their RDA, as their levels are depleted each month during menstruation.  A plate of beef liver will do the trick, but fortunately, there are other options: many leafy greens, various types of beans and other cuts of beef.  =100 percent of your RDA
(Postmenopausal women need much less iron then other women-only 8 milligrams, or about 44 percent of the RDA outlined here.)

Iron Portion Suggestions:
About 2/3 cups cooked chickpeas or 1/2 cup canned white beans (about 22 percent of your RDA)
3 ounces of flank steak or 1 veggie burger patty or 1/2 cup firm tofu (about 17 percent of your RDA)
1/2 cup GF instant oatmeal (about 28 percent of your RDA) (I left out the cream of wheat for obvious reasons)
2 cups raw spinach or 1 1/2 cups swiss chard (about 33 percent of your RDA)
=100 percent of your RDA

Omega-3 Fatty Acids
Omega-3s can do wonders for your heart, from lowering your blood pressure to helping prevent hardening of the arteries.  They may also keep your skin healthy, your memory sharp, and your mood positive (nutritionists recommend omega-3-rich foods to clients with signs of depression).  While fish are one of the best dietary sources of omega-3s, they can also contain mercury, which means daily consumption is generally not a good idea.  (The FDA warns women who are or might get pregnant against eating more then 12 ounces of low-mercury fish a week).  But it's still possible to satisfy our adequate intake (AI)-1.1 grams a day-by eating certain seeds, nuts and greens.

Omega-3-Fatty Acid Suggestions:
1.5 ounces canned sardines or 4.5 ounces catfish or 1 1/2 tsp. ground flaxseed (about 60 percent of your RDA)
1/2 cup edamame or 1 ounce dry-roasted GF pecans (about 25 percent of your RDA)
1 cup cooked spinach or 1 cup cooked collard greens (about 15 percent of your RDA)
equals 100 percent of your RDA

**RDA stands for Recommended Daily Allowance

Enjoy! xoxo Julie

Friday, June 29, 2012

Ashton Kutcher's GF Roasted Eggplant

**found in a very old issue of Life And Style Magazine

This classic dish is the perfect starter at Ashton Kutcher's LA restaurant Dolce

How to make it:
Serves: about 4
3 eggplants
1/2 cup All-Purpose-GF Flour
2 eggs
1/2 cup marinara sauce (try Rao's)
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese

1. Preheat oven to 375 degrees
2. Slice eggplant into 1/4-inch sheets
3. Pat each piece with flour
4. Place 2 eggs in a bowl and mix
5. Dip each piece of eggplant into egg mixture
6. Fry in a pan in two cups of oil until golden and crispy
7. Lay crisp eggplant in oven-safe pan and cover with marinara sauce
8. Top with cheeses and bake uncovered in oven at 375 degrees for 5 minutes

Enjoy!! xoxo Julie 

Eva Longoria's Favorite Guacamole

*found in a very old issue of Life And Style Gossip Magazine.  Such an old issue, from when Eva's last name was Parker. 

Can't get to these celeb-owned hot spots?  The stars' recipes can be whipped up right at home.

Beso's guacamole is a celebrity original!  The LA Mexican eatery is famous for Eva Longoria
(x Parker's) tasty family recipe.

Serves 6-8
8 large ripe avocados
2 large tomatoes, diced
1 large yellow onion, diced
1 bunch of cilantro, chopped
3 small serrano peppers, diced
salt and lemon juice to taste (8-9 lemons and a lot of salt recommended)

Mash together all ingredients by hand
Serve with a lime-flavored GF tortilla chips for dipping

Enjoy!! xoxo Julie 

Wednesday, June 27, 2012

Banana Split Ice-Cream Sandwiches

**found in July 2003 Cooking Light Magazine-converted GF

The vanilla cookies are very thin and are made from a batter that requires chilling before shaping.  They'll be soft when warm but light and crisp after they cool.  Gooey toppings make this a good knife-and-fork sandwich.  Assemble just before serving.

Cookies: (converted to GF by Moi)
7 Tbsp. powdered sugar
6 tbsp. sifted all-purpose-gf-flour
1/4 tsp. vanilla extract
1 large egg

Filling: 2 cups vanilla low-fat gf ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tbsp. coarsely chopped dry-roasted peanuts, divided (make sure gluten-free, some are definitely not)

Remaining Ingredients: 6 tbsp. frozen fat-free whipped topping GF, thawed
6 Tbsp. GF chocolate syrup
6 maraschino cherries, drained

1.  To prepare cookies, combine sugar and flour, stirring with a whisk.  Add vanilla and egg, and beat with a mixer at medium speed 2 minutes.  Cover and refrigerate 2 hours.
2.  Preheat oven to 350 degrees
3.  Cover a large baking sheet with parchment paper.  Draw 6 (3-inch) circles on paper.  Turn paper over, and secure with masking tape.  Spoon about 1 tbsp. batter into center of each drawn circle; spread batter to outside edge of each circle.  Bake at 350 degrees for about 6 minutes (this must be watched, it could be sooner), or until edges begin to be brown.  Carefully remove cookies from paper, and cool completely on wire racks.  Repeat procedure with the remaining batter, reusing the parchment paper.
4.  To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.
4  Place 1 cookie on each of the 6 plates.  Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie.  Top with remaining cookies, flat sides down, pressing gently.  Top each sandwich with 1 tbsp. whipped topping, 1 tbsp chocolate syrup, 1 tsp. peanuts, and 1 cherry.  Serve immediately. 

Yield 6 servings (serving size 1 sandwich)

Calories: 310  Fat: 7g

Enjoy! xoxo Julie

Caramel Espresso Float

There is nothing like bringing an old fashioned favorite into your own kitchen!  Forget going to the ice cream shop, stay home cuddle up on the couch, watch movies and make this fabulous dessert.

Serves 4
Active time: 20 minutes/Start-finish: 30 minutes

**found in August 2004 Gourmet Magazine

This float was inspired by the Italian dessert affogato al caffe, which consists of ice cream that has been "drowned" in hot coffee.  We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings.

6 tbsp. granulated sugar
2 cups water
1/4 cup instant-expresso powder
2 cups ice cubes
1/2 cup chilled heavy cream
3 tbsp. confectioners sugar
4 generous scoops premium vanilla ice cream (from 1 pint) GF
2 tbsp. chopped nuts, such as almonds or hazelnuts (go with the hazelnuts), toasted
3 tbsp. bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz chocolate bar)

1.  Cook granulated sugar in a dry 2-to-3 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.  Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel.  Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously).  Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat.  Add expresso powder and stir until dissolved.  Add remaining cup water and ice cubes and stir until expresso is cold.  Discard any unmelted ice cubes.

2.  Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks.  Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts and chocolate.

Enjoy! xoxo Julie

Peanut Butter and Banana Sundaes

First I just need to say, YUM!!!! Omg.  I am so craving this right now!  This sundae is perfect for my evening dessert.  Too bad I do not have the ingredients.  I'll just blog it.  Enjoy!! 

**found in April 2006 Gourmet Magazine
Serves 4
Active time: 20 minutes/Start to Finish: 25 minutes

1 2/3 cups half-and-half
1/2 cup light brown sugar
1 tbsp. light corn syrup
1/4 tsp. salt
3/4 cup creamy GF peanut butter 
1 1/2 pint premium vanilla ice cream (gf)
2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices
Garnish: coarsely chopped chocolate toffee candy such as Heath Bar

1.  Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.  Remove from heat and whisk in peanut butter until smooth.  Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.

2.  Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce.  ( You will have some sauce left over).

Cook's Note:  Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week.  Reheat before using.

Enjoy!! xoxo Julie

Poached Pears in Vanilla Sauce

I am craving all sorts of goodies tonight, so I am going to blog a few fabulous recipes to tantalize your foodie minds.  Besides it's Summer, and this is the time to do the baking, the cooking, the grilling and the eating...

**found in November 2003 Cooking Light Magazine
Calories: 227

P.S.-This is super easy to make!!

Vanilla seeds perfume the syrup, making this simple yet elegant dessert a standout.  Refrigerate extra poaching liquid for up to 3 months; serve over ice cream or pancakes.

4 Cups water
1 Cup sugar
1 vanilla bean, split lengthwise
1 (3-inch) cinnamon stick
4 small firm Bosc pears

1. Combine the water and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves.  Add vanilla bean (split and whole) and cinnamon.  Cover, reduce heat, and simmer 15 minutes.

2.  Peel and core pears, leaving stems intact.  Cut about 1/4-inch from the base of each pear so they will sit flat.  Add pears to sugar mixture.  Cover and cook over medium heat 10 minutes or until tender.  Remove pears with a slotted spoon; chill thoroughly.  Discard the cinnamon stick.  Scrape seeds from vanilla bean, and stir seeds into sugar mixture.  Discard bean.  Set aside 2 cups sugar mixture; reserve remaining mixture for another use.

3.  Return 2 cups sugar mixture to pan; bring to a boil over high heat.  Cook until slightly syrupy and reduced to 1/2 cup (about 12 minutes).  Chill thoroughly.  Serve sauce with pears at room temperature or chilled.

Yield 4 servings-serving size: 1 pear and 2 tbsp. sauce

Enjoy!! xoxo

Tuesday, June 19, 2012

Mango and Yogurt Parfait

**found in July 2012 Glamour Magazine

Serves 6

3 medium mangoes, peeled and cubed
2 tbsp. fresh lime juice
2 tbsp honey 
1/4 tsp ground cinnamon
3 cups vanilla yogurt
Fresh mint leaves, diced kiwi or mango for garnish

1.  In a food processor or blender, puree mangoes until smooth and transfer to a bowl.  Add lime juice, honey, and cinnamon to the mango puree and stir to combine.  Chill until ready to assemble parfaits.

2.  To assemble: In parfait or stemmed glasses, spoon in a 1-inch-thick layer of yogurt, top with a layer of puree, and repeat layering to the top.  Chill until ready to serve.  Garnish with fresh mint leaves, diced kiwi, or mango if desired.

Enjoy!! xoxo Julie 

Berry-Basil Sundae

**found in July 2012 Glamour Magazine
Serves 4

Hot dang! Summer time is here, and its time for some super fabulous fun recipes that everyone can enjoy, and why not use fresh herbs grown straight from the ground?  Natures finest delights!

If you're a fro-yo fan, you are going to love Schimoler's sundae treat:
Slice 1 lb. strawberries
combine with 1/4 cup sugar
1 tbsp. fresh lemon juice
Let stand for 30 minutes at room temperature.

Meanwhile, combine
1 cup heavy cream
1/2 tsp. vanilla extract in a chilled bowl
whip until soft peaks form.
Fold in 1 tbsp. confectioners' sugar
3-4 basil springs chopped
Spoon berries into a parfait glass or bowl
add scoops of strawberry fro-yo or ice cream.
Top sundae with whipped cream
garnish with basil leaves.  

**Try Greek Frozen yogurt for this fabulous dessert!

Yum!! Enjoy!! xoxo Julie 

Freezing Food Tips

*found in July 2012 Glamour Magazine

YES, You can freeze that!  3 more food-pro tips for your Sub-Zero

1.  Coffee.  "Pour into ice cube trays, freeze and then use in inched coffee.  Unlike regular ice, these cubes won't dilute the flavor." Sugarman

2.  Herbs.  "For hearty herbs like rosemary, I just pop the springs into a storage bag and place in the freezer.  For basil, I puree the leaves with olive oil, then freeze the paste.  Easy, instant use." Schimoler

3.  Nuts.  "Almonds and walnuts are naturally oily and can spoil in your cupboard.  Freeze them until needed for topping a salad or an ice-cream sundae." Peterson

Enjoy! xoxo Julie 

Summer Snow Cones

**found in July 2012 Glamour Magazine

Tops 4-8 cones

Scoop shaved ice into glasses, then pour one of Peterson's scrumptious flavors on top!  (see picture above)

Put 1 cup orange juice (from 3-4 medium oranges) in a blender.  Add 2 cups water and 1 tbsp. agave syrup, or sub in 1 tsp. sugar.  Blend.  Pour over shaved ice.

Chop 10 fresh strawberries.  Blend with 2 cups of water and 1 tbsp. agave syrup.  Pour over shaved ice.

Heat 3 cups lime juice (from about 30 limes) in a sauté pan for 3 minutes.  Let cool completely, then stir in 2 cups water and 1 tbsp. agave syrup.  Pour over shaved ice.

To make shaved ice:

Freeze water in a Tupperware container, then shave ice with a cheese grater into a chilled bowl.  (or if you have a crushed ice feature on your refrigerator, use that!  So much easier.

Enjoy!! xoxo Julie

Lazy Afternoon GF Summer Fruity Ice Pops

**Found in July 2012 Glamour Magazine

Meet Neesa Peterson of NYC's Imperial Woddpecker and NYC food stylist Susan Sugarman and Kirsten Schimoler, who develops flavors for Ben and Jerry's in Vermont.  "You can have dessert and stay in shape for bathing suit season!" says Schimoler.  It's all in moderation".  We have a feeling you are going to LOVE these perfectly portioned treats.

Makes 10 each 

Lemon and Thyme Ice Pops

In a saucepan, combine 1 cup sugar, 3/4 cup water and 1- springs thyme.  Place over medium-high heat, and bring to a boil until sugar is dissolved, 3-5 minutes.  Remove from heat, and let steep for about 45 minutes.  Strain the sugar syrup and discard thyme.  Add 2 1/4 cups lemon juice (from about 20 lemons).
For all pops: soar wooden sticks before starting (1 hour).  Pour mixture into molds, add stick, and freeze 4-5 hours overnight.

Watermelon and Ginger Ice Pops

In a saucepan, combine 2/3 cup sugar, 2/3 cup water, and a 4-inch piece of ginger, peeled and thinly sliced.  Boil mixture until sugar dissolves; remove from heat, and let steep for about 45 minutes.  Strain, and discard ginger.  In a blender, puree the fruit from a 4 pound seedless watermelon.  Pour into a fine strainer set over a large bowl, and press out liquid, discarding the flesh.  Stir in the sugar syrup.  Pour into molds and freeze.

Blueberries and Cream Ice Pops (not vegan-vegetarian)

In a saucepan, combine 1 pound blueberries, 3/4 cup sugar, and 3/4 cup water.  Place over medium-high heat.  Cook mixture until sugar is dissolved and blueberries are soft, about 10 minutes.  Let cool; then pour into a fine strainer set over a large bowl, and press out liquid, discarding the flesh.  Stir in 1/2 cup heavy cream.  Pour into molds, and freeze.

Enjoy!! xoxo Julie

Elle Magazine's Herb Crusted Chicken

**found in Elle Magazine 2012 issue-Converted to GF

Serves 6

6 boneless, skinless chicken breast halves
6 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter or Ghee
2 Tbsp. extra virgin olive oil
1 1/2 Cup plain dry Gluten-Free bread crumbs (try Glutino)
6 Tbsp. chopped fresh basil
3 Tbsp. chopped fresh parsley
1 1/2 Tbsp. chopped fresh rosemary
1 1/2 Tsp. salt
1/2 Tsp. pepper
2 Lemons, cut into wedges for garnish

1.  Using a meat mallet, pound the chicken breasts between sheets of plastic wrap to 1/2-3/4 inch thickness.
2.  Arrange the chicken in a 15 inch x 10 inch x 2 inch glass baking dish.  Pour the lemon juice over the chicken, cover and refrigerate for one hour.
3.  Remove the chicken from the dish and pat it dry with paper towels.  Preheat the oven to 450 degrees.
4.  Melt the butter with the oil in a small saucepan over medium heat.  Set aside and let cool slightly.  Then mix the bread curbs, basil, parsley, rosemary, salt and pepper in a medium bowl.
5.  Brush the chicken breasts on both sides with the melted-butter-and-oil mixture.  Then coat the breasts on both sides with the bread-crumb mixture.  Place the chicken on a baking sheet and bake until the bread crumbs are golden and chicken is cooked through, about 20 minutes.
6.  Transfer to plates or serve family-style on a single platter.  Garnish with the lemon wedges and serve.

Enjoy! xoxo Julie