Goodie Goodie Gluten-Free®

**found in August 2012 Marie Claire Magazine Be your own beach bar!  Unwind after a day in the sun and impress pals with a new wine from a fancy vineyard that's affordable ($8). 3 cups Woodbridge by Robert Mondavi Sweet Red Wine (Mondavi Chardonnay is one of my favs!) 1 cup fresh strawberries, thinly sliced 1 Fuji apple, thinly sliced 1/2 cup fresh basil, stems attached 1-2 tbsp. Elderflower Cordial Raspberry seltzer water to taste Combine wine, fruit, basil and cordial in a pitcher, then refrigerate for 15 minutes.  Add seltzer and pic a garnish like lemon lime or whatever floats your boat.  Stir and serve. Julie's fruit garnish suggestions:  Try a watermelon or pineapple wedge or a hearty slice of mango. Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

 Last night I had a birthday party at Barrio 47.  I was a little worried since it was more like tapas plates, and me being gluten-free and all, but my friend assured me the manager said they could do gluten-free and were familiar with it. I got there very early.  It was such a cute spot!  I would go back in a heartbeat!!  It was a quirky little restaurant with a FABULOUS bar downtown on 8th avenue and Horatio street.  Heart of the village.  Upon entering there were tons of fun jars with peppers and fruits used for drinks.  The two bartenders made amazing concoctions and were super friendly. They tend to use a lot of tequila and rice milk, both of which are gluten-free, so in my book this place was already getting stellar ratings in my book.  The bartender made me a tasting of rice milk, tequila and a hint of ginger.  Delicious.  Even the glass was pretty.  Then I had a rice milk tequila cocktail wi...

**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

Ahh refreshing!  Nothing like a crisp salad to satisfy my simple salad cravings.   **Found in September 2011 Food and Wine Magazine. Total: 10 minutes-2 Servings The herb vinaigrette here would be lovely on any summer lettuces 1/2 cup flat-leaf parsley leaves 1 large scallion, white and pale green parts only, chopped 2 tsp. coarsely chopped tarragon 3 tbsp. vegetable oil 2 tsp. white wine vinegar 1 tbsp. water Salt and freshly ground pepper to taste 1 head Boston lettuce, separated into leaves Chervil or tiny tarragon sprigs, for garish 1.  In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar (can sub in cider vinegar) and water and puree.  Season the vinaigrette with salt and pepper. 2.  On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves.  Drizzle the salads with the vinaigrette,...

Speaking of sugar, as I just blog about delicious sugary chocolaty brownies, I read this article in the March issue of Marie Claire magazine 2012 and it does ring truth.  So even though I write a lot about desserts and baking, I think it is very important, gluten-free or not to keep in mind your sugar intake, because sugar does change the way you behave, probably more then you would think. Sugar: It gives you a rush, messes with your mind, and always leaves you wanting more.  Joanne Chen reports on why researchers are now calling for the government to regulate the sweet stuff like a drug. Is sugar worse for you then, say, cocaine?  According to a 2012 article in the journal Nature, it's a toxic substance that should be regulated like tobacco and alcohol.  Researchers point to studies that show that too much sugar (both in the form of natural sucrose and high-fructose corn syrup) not only makes us fat, it also wreaks havoc on our liver, mucks up our metabol...

**Pardon the hole marks in the brownie, I used shish kebab sticks to make sure the batter was done. Ok, so this morning after my morning coffee I woke up inspired to bake!  It's been a while since I have felt the inspiration urge.  Lately everything that I have been baking has come out horribly, and even last week I vowed that , that day would be my last for baking and cooking until I could regain my baking mojo.  Well I think it came back today friends!  It really did.  I used a mix, I wanted to work my newly inspired mojo slowly back into my baking world, so I took out my dear old friend Betty from the baking cupboard, you know her, and will always love her...Betty Crocker!  A household name for decades. So I used her Brownie Mix GF of course! (which also happens to have chocolate chips in it) And added: 1/2 tsp. Tahitian Vanilla extract 1/3 cup Hershey's GF Butterscotch morsels 1/2 cup GF Semi Sweet Chocolate morsels **All ...

What a loaded title right!?  It's a little bit of everything, call it fusion for your taste buds.  I found this recipe in InStyle Magazine, August 2012 issue , and I can tell you I am a sucker for Gluten-Free fried anything, because fried GF is so rare at restaurants!  I can never just walk into a restaurant even one that may have a gluten-free menu and order the fried breaded clams, or the GF fried beer battered chicken.   So when I saw this recipe, I felt it was a must to blog. For Pickled Shrimp: Serves 4-make one day ahead 2 tbsp. Old Bay seasonings (this brand is gluten-free) 1 lb. shrimp (about 26-30), peeled 1/4 tsp. ground celery seeds 1/4 tsp. ground allspice 1/2 tsp. fried red pepper flakes 1 tbsp. sea salt 1/3 cup freshly squeezed lemon juice (about 2 lemons) 2 garlic cloves, minced 6 fresh bay leaves, or 12 dry 1/4 cup fresh flat-leaf parsley leaves, minced 1/2 medium Spanish onion, thinly sliced (A Spanish onion is a mil...