Goodie Goodie Gluten-Free®

**found in March 2012 Real Simple Magazine Let's start with our favorite GF Greek Yogurt.  Mine is Fage 0 percent and add some pizazz to our usual snack and make dip for entertaining!  Or just a great healthy snack!! Yum, yum! GF Lemon-Horseradish Dip 1 Cup (or individual Greek Yogurt container) with 2 tbsp. horseradish and 1 tsp. grated lemon zest.  In a small bowl, mix together the yogurt, horseradish, lemon zest, 1/2 tsp kosher salt, and 1/4 tsp. black pepper.  Serve with beet chips or some other veggie chip.  Serves 6. (smart-tip-Skip the packaged dips or powdered dips that you just add sour cream, because those are not gluten-free.  For sure those packets are not, as they use agents and thickeners that are never gluten-free, and the it's so hard to recognize the wording they use for gluten.  Make your own.) Spinach-Pesto Dip 1 Cup (or individual Greek Yogurt container) with 1/2 10-ounce package frozen chopped spinach, thawed an...

**found in September 2011 issue of Food and Wine Magazine Season with salt and pepper 1.  Stir mayonnaise with sherry vinegar and GF soy sauce.  Stir in minced ginger and minced red Chile. 2.  Whisk cider vinegar with Dijon mustard, minced shallot and olive oil. 3.  Whisk lemon juice with orange juice and pomegranate molasses. 4.Whisk in olive oil Serve. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

Have you ever seen these out in the stores? Dill Pickle Potato Chips?? I have!  About two weeks ago I was with my brother Greg at Messina Market ( a great eatery/market that carries tons of gluten-free items, including gluten-free bread and will even clean the deli slicer for you, if you ask).  Well, I was really hungry so I got a tuna sandwich with gluten-free bread ( I was super psyched), some gluten-free gummies, a large iced cappuccino and a package of olives.  My brother asked if I was pregnant.  I was not.  Just typical cravings. Suddenly it was like love at first sight, I saw them.  Sitting in the corner with the rest of the chips and I went right for them.  Dill Pickle Potato Chips.  OMG Heaven!  I wanted them.  My mouth was watering.  They were Route 11's Dill Pickle Potato Chips which happen to be gluten-free (not the sour cream and onion ones), yay me! Score!!.  Of course, Greg thought there was something wro...

**found in Lucky Magazine January 2012 This tangy, savory quick pickle is delicious paired with roast duck, braised pork or a rich pumpkin soup. 2 tart, firm apples (such as Granny Smith), cored and cut into cubes. 6 tbsp. apple cider vinegar 1 tbsp. plus 1 tsp. coconut sugar 1 tsp. kosher salt 1 tsp. poppy seeds Combine all ingredients in a medium size bowl and let sit at room temperature for at least 15 minutes and up to an hour before serving. Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

I got this recipe from one of my favorite non gluten-free cookbooks.  I tend to buy all kinds and just convert the recipes.  This cookbook called Homemade by Clodagh Mckenna .  She phrases her recipes as "Irresistible recipes for every occasion".  So true.   Clodagh McKenna, acclaimed cook, writer and television presenter, has created an invaluable kitchen companion as perfectly written in the introduction of her book. This lovely chutney is served at her Cafe.  Canal Cafe. pat of butter 2 onions sliced 2 1/4lb apples (a variety suitable for cooking, peeled, cored and diced) 2 1/2 cups brown sugar 10 whole cloves 1 tbsp. chile powder 3/4inch piece of fresh ginger, peeled and grated 1 3/4 cup cider vinegar 1 tsp. sea salt 1 tsp. freshly ground black pepper 1 tbsp. turmeric powder Melt the butter in a heavy-bottomed saucepan and add the onions and apples.  Stir well, cover and let cook for five minutes. Stir in ...

**found in October 2004 Cooking Light Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby hued compote.  Serve over ice cream, pound cake or with almond biscotti and garnish with mint. 1 cup dry red wine 1/4 cup sugar 1/2 tsp. whole black peppercorns 2 (2 1/2 inch) orange rind strips 1 Cinnamon stick 1 bay leaf 4 cups sliced strawberries 1 cup blueberries Combine first 6 ingredients in a small non-aluminum saucepan, bring to a boil.  Reduce heat, simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup.  Drain wine mixture in a colander over a large bowl, discard solids.  Add berries, toss to coat.  Serve warm or chill up to 2 hours.   Yield: 8 servings  (serving size 1/2 cup)

**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)

Take a dip!  Dipping oils are great subs for a spread on GF Bread.  It soaks up the bread with zesty and tasteful flavor.  Go ahead,  try it.   SAGE, BAY AND GARLIC DIPPING OIL Bay and Sage permeate this garlicky oil, infusing it with wonderful earthy and woodsy flavors. 1/2 cup olive oil 2 garlic cloves, crushed 2 fresh sage leaves 1 bay leaf Combine all of the ingredients in a small, heavy saucepan.  Cook over medium-low heat until the thermometer registers 180 degrees.  Reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200 degrees)  Cool to room temp.  Drain the oil mixture through a sieve into a bowl, and discard solids.  Yield: 12 servings (serving size 2 teaspoons). *** BASIL DIPPING OIL Just two ingredients combine for a complement to all kinds of GF breads. 2 cups chopped fresh basil leaves (about 2 3/4-ounce packages) 1/2 cup olive oil ...