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 with orange and an herb, maybe it was mint or basil or even T

**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, garnish with the herb sprigs

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 metabolism, impairs br

**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 of these added chips

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 mildly flavored ye

**Found in August issue of InStyle Magazine This salad looks to die for!  I can't wait to make it!! Serves 4 6 tbsp. Serrano Vinaigrette (recipe below) 1 medium seedless watermelon, skin and rind removed, and cut into 12 3-inch squares (1/2-inch thick) 1 Serrano Chile, thinly sliced 1/4 lb. baby arugula leaves (about 5 cups) 1/2 tsp. kosher salt 1/2 lb. feta, cut into 8 slices (1/2-inch thick) 1.  Shake vinaigrette vigorously.  In a large bowl, toss watermelon, Serrano, and arugula with half the vinaigrette.  Season with salt.   2.  Set out 4 plates.  Place a small amount of dressed arugula on each plate, then 1 watermelon slice, then 1 feta slice.  Layer melon and felt until each plate has 3 watermelon slices and 2 feta slices each.   3.  Garnish with the dressed Serrano slices and drizzle vinaigrette around each plate. 4.  Serve immediately. For Serrano Chile Vinaigrette Makes 1 cup 1/2 cup olive oil 1 tbsp. freshly squeezed lime

**found in July, 23rd issue of People Magazine Silk-Handkerchief Pasta with White Bolognese Serves 8 2 tbsp. olive oil, plus more for garnish 1 lb. ground pork 1 lb. ground beef 1 cup finely chopped onion 1 cup finely chopped fennel 1 cup finely chopped celery 1 cup finely chopped parsnip 4 cloves garlic, chopped 2 tsp. red pepper flakes 2 tsp. black pepper 1 tsp. salt 3 1/2 cups (1 bottle) dry white wine 4 cups low-sodium chicken stock (make sure this is gluten-free) 1 cup whole milk 1 tbsp. chopped sage, plus more for garnish 1 (1 lb.) box lasagna sheets, broken into thirds (Gluten free lasagna brands such as De Boles and Tinkyada, both can be found at Health Smart in Murray Hill NYC) Grated Parmigiano Reggiano cheese and chopped parsley 1.  Heat oil in a very large skillet and brown meats until cooked through.  Remove meat; leave liquid in skillet. 2.  Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, st

In June I took a trip to Dallas, Texas.  I had never been to Texas before, and despite my disappointment of not seeing tons of men in cowboy boots and cowboy hats and going line dancing etc, I was pleasantly surprised by their wonderful assortment of gluten-free restaurants and menus.  Everyone in Dallas knows about gluten-free, I'd even say more then NYC and that is saying A LOT!.  Almost every restaurant I went to had a gluten-free menu, or even better advised that they served gluten-free toast and/or bagels!! (By taste I have a feeling they were Udi's, but I'm not 100 percent sure. Almost positive though).  And the restaurants that didn't have a gluten-free menu, knew exactly what a gluten allergy or Celiac was, in fact, they were able to cater especially to me based on being Celiac, without a problem.  There was only one restaurant I wouldn't go back to, because they just didn't know what they were talking about, but I will not mention it in this post.  I

**found in July 23rd Issue of People Magazine L.A. chef Suzanne Goin's tips for adding a twist to your meals. Cool Marinades "Add citrus zest to marinades for fish, chicken and steaks," suggests Goin.  "If the dish is spicy, use lime.  Orange gives a Mediterranean flavor, and lemon is great with everything." Summer Salad Citrus dressing adds "a freshness" to salads, says Goin.  Mix 1 tbsp. olive oil, 1 tsp. cider vinegar, a dash each of salt and pepper, plus a hearty squeeze of an orange wedge.".  (original article uses Red wine vinegar). Thirst Quencher: For a summer cooler, blend 3 cups cubed watermelon until smooth, strain into a small pitcher, and mix juice with 1 1/2 cups cold water, 1/2 cup lime juice and 6 tbsp. simple syrup.  Serve over ice.  "My family drinks this with lunch or dinner," says Goin. Tangerine Sauce Makes 6 servings 3 tangerines, peeled and separated into segments 1 1/2 cups tang

**found in Food and Wine Magazine, September 2011 issue OMG, divine!! I so miss having lobster rolls out in the Hamptons!  It's so annoying that I can't have this because of  hidden gluten, and well the bun!  But now there are many gf brands that carry hot dog and hamburger rolls gluten-free.  Yay, issue averted! Active time: 45 minutes/Total time: 1 hour 30 minutes 4 servings Two 1 1/4-pound live lobsters 8 fresh or dozen kaffir lime leaves 1 tbsp. vegetable oil, plus more for rubbing 1 large shallot, minced 3 oil-packed anchovy fillets, minced (optional) 3/4 tsp. curry powder 3/4 cup mayonnaise 2 tsp. fresh lime juice 1 tbsp. chopped dill Salt 4 GF hot dog buns, split (try  Udi's  or Ener G Gluten-Free  or  Rudis ) 1 Kirby cucumber, thinly sliced 1.  Preheat the oven to 300 degrees F.  In a large pot of boiling water, cook the lobsters until they turn bright red, 8 minutes.  Drain and let cool. 2.  Twist the bodies from th

**found in Oprah Magazine, April 2012 issue Yum!  Nothing like a summer juice on a breezy day, and if it's an alcoholic day just add Vodka, I prefer Kettle One since it's the only vodka that doesn't bother me.  You decide. One day in Maui, I tried to make my own version of a drink I had at the juice bar Liquiteria in NYC.  I added pineapple because it was on the table and mint because it was in my garden, and after my first sip, i said, "O' Mai Mai!".  Add vodka for a bit of liquored tang! 3 apples, cored 6 mint sprigs, plus one more for garnish 2 cups pineapple 1 1/2 knob of ginger 1/4 cup lemon juice 1 oz. vodka (optional) Dash cayenne pepper Using a juice extractor, juice the apples, mint, pineapple, and ginger.  Stir in lemon juice and vodka (if using).  Top with cayenne and garnish with mint. Makes 2 cups. Total time: 10 minutes Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

Again, I have converted the pasta to be gluten-free.  So you can still have Oprah's recipes minus the gluten. **found in April 2012 Oprah Magazine This recipe came from having nothing left in the house but a box of spaghetti and some lemons.  I grab whatever fresh herbs are available in my garden, about 2 handful's worth, total.  I usually serve the pasta with a nice piece of fish grilled on the panini press for a few minutes. 1 pound GF Spaghetti 1 1/2 cups basil leaves 1 tsp. lemon thyme leaves 1 tbsp. oregano leaves 2 tbsp. olive oil 1 tbsp. lemon juice 2 tbsp. butter spread-any gluten free kind will do (or Ghee=Clarified Butter) 1/2 tsp. truffle salt or kosher salt 1/2 tsp. ground black pepper 1/4 cup grated Parmesan cheese Zest of 1 lemon Bring a pot of water to a boil and cook pasta according to the package directions.  Blend the herbs, olive oil and lemon juice in a food processor.  when pasta is al dente, drain and toss with herb mi

**found in April 2012 Oprah Magazine Oprah says she uses whole basil leaves instead of lettuce because lettuce would wilt in the heat of a panini press. 2 tbsp. chopped scallions 1/2 tsp. olive oil 2 tsp. mayonnaise 2 slices of Udi's or Katz GF Whole Grain Bread-or any gluten-free bread of your desire 2 large basil leaves 4 oz. thinly sliced smoked-turkey breast (Boar's Head is gluten-free, just make sure the deli slicer is cleaned before your turkey is sliced on it) (cross-contamination no-no) 1 slice pepper Jack cheese 3 thin avocado slices 3 thin tomato slices Saute scallions in olive oil over medium-high heat.  Spread 1 tsp. mayonnaise on each slice of bread and top with a basil leaf.  Layer the cheese, turkey, scallions, avocado, and tomato on one slice of bread and cover with the other, mayonnaise side in.  Place on a panini press set to medium-high heat and heat until cheese melts, 3 or 4 minutes. Makes 1 sandwich. Active time: 15

Found in Bon Appetit, March 2012 issue Active time: 15 minutes/ Total 40 minutes 6 servings.   2 1/2 lb. parsnips or carrots, peeled, cut into about 3 x 1/2 inch strips 1 tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary 1 large garlic clove, minced 3 tbsp. olive oil Kosher salt, freshly ground pepper 1/2 tsp. (or more) ground cumin Preheat oven to 450 degrees.  Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet.  Season with salt and pepper and toss to coat.  Spread out in a single layer.  Scatter rosemary sprigs over.  Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer.  Crumble leaves from rosemary sprigs over; discard stems and toss to coat.  Sprinkle 1/2 tsp. cumin over.  Season to taste with salt, pepper and more cumin if desired. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**found in April 2012 Oprah Magazine Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  Does this pic not make you drool?!  Can you believe these are gluten-free??  Sizzling veggie fries can be yours at home, baked in the oven-no deep fryer required.   Parmesan Zucchini Fries 1 1/2 pounds zucchini, trimmed 1/2 cup all-purpose flour-convert this to GF All-Purpose Flour, try  Bob's Red Mill 2 tsp. kosher salt, divided 3/4 tsp. ground black pepper, divided 3 large eggs 1 1/2 cups GF plain bread crumbs-original recipe calls for gluten crumbs, but you can easily access GF bread crumbs, try  Glutino Bread Crumbs 1/2 cup grated Parmesan cheese 1 tbsp. chopped dill (optional) 1.  Preheat oven to 425 degrees.  Arrange an oven rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment pap

**found in April 2012 Oprah Magazine Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer. 1 1/2 pounds Jewel or Garnet sweet pota

**found in April 2012 Oprah Magazine Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer. 2 large russet potatoes (about 1 pound each)

I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer. In April 2012 issue of Oprah Magazine I found a few tantalizing french fries recipes that will satisfy your craving instantly!!  There are 4 recipes, and only one has gluten, which i naturally have coverted easily to gluten-free.  It&

**found in Oprah Magazine, April 2012 Issue Spread It On THICK...GF Style Creamy versus crunchy is only the beginning.  The abundance of new and inventive nut butters means choosing a favorite stick to the roof of your mouth salty-sweet spread has never been more delicious.  These six will help you get your fix. 1.   Artisana Organic Raw Cashew Butter is superrich and naturally sweet.  Try piping it into Medjool dates for hors d'oeuvre, or thin a few spoonfuls with coconut milk and a pinch of cayenne pepper for an easy stir-fry sauce.  **This brand is certified Kosher (KSA).  **This butter is also peanut-free. 2.  Stir Saratoga Peanut Butter Company Adirondack Jack -a 50-50 blend of peanuts and almonds, mixed with sunflower seeds, almonds, peanuts, cranberries, flaxseeds, cinnamon and honey-into GF oatmeal for a silkier texture. 3.   Justin's Chocolate Hazelnut Butter has a short, all-natural ingredient list of strikingly nutty flavor.  Perfect for smear

You know what I love about going to Bed Bath and Beyond the most?  Their gluten-free section.  This weekend I needed a few things for my bathroom, things I dread to pick up, that I don't want to waste my day doing like buying a toilet brush and a plunger.  I mean really, do I need to take time out of my day for this?  Ugh.  Chores.  So I went to the 18th and 6th avenue location, because I also needed to go to the Container Store.  Just a word of advise, never go there on a weekend!  It's mobbed!  So mobbed you'd think Justin Bieber was giving autographs or something.  (I just love that song he sings " Boyfriend ". So upon my arrival I was already dreading it.  Ugh.  My saturday...here.  Bummer.  Then I remembered the 18th Street and 6th avenue location has a huge food section, and not just any food, but food fit for all allergies and a huge gluten-free section.  Heaven!  I could browse around the store eating sugar cookies from Enjoy Life , which is exactly

Today is Sunday and boy is it HOT, HOT, HOT out.  Approaching 95 degrees here in NYC I have decided to spend the rest of the day indoors blogging some fabulous Summer recipes.  I had a stack of pulled tears from various magazines sitting in a pile, finally realizing it was time to sift through them.  Oh dear lord, each one looked sooo good.  I was drooling, seriously.  I love Summer!  It's the perfect time to play with fun recipes and not just desserts!! Wonderful veggies like Corn.  Corn is perfect in the summer as part of your meal or just a snack.  I always have corn in my house in the Summer. **found in Martha Stewart Magazine-unkown date and issue Active time/Total time: 20 minutes Serves 12 Grilled corn is delicious with cilantro butter.  Olive oil can be used in the place of butter if needed. 1 cup packed chopped fresh cilantro 1 stick unsalted butter, room temp. 1/2 tsp. finely grated lime zest, plus 2 tsp. fresh lime juice 12 ears corn, husked G

**found in InStyle Magazine December 2011 Issue Pls note that I revised these recipes to be gluten-free.   If you can make a gluten-free pancake, you'll flip over how easy it is to whip up a large batch of blini, says chef Melissa Perello of the critically acclaimed San Francisco restaurant Frances.  Here are her simple savory toppings. Start with...Buckwheat Blini-yields 40 mini blini 1/2 tsp. sugar 1 tsp. dry active yeast 2 tbsp warm water 1 1/2 cups lukewarm milk 3/4 cup all-purpose GF flour-converted to GF, try Bob's Red Mill 1 cup buckwheat flour 1 tsp. salt 2 tbsp melted butter 2 eggs **remember if you dine at this restaurant, their version is NOT gluten-free.  Pls note. 1.  In a large bowl stirl to dissolve sugar  and yeast in water.  Add 1 cup mil and continue to stir.  Let sit for 5 minutes. 2.  Sift both flours and salt into a medium bowl, then add to yeast mixture.  Whisk in remaining milk, melted butter and egg until c

**found in InStyle Magazine, December 2011 Issue Punch is one of the smartest ways to serve drinks at a party...no shaking, stirring, or blending required.  This crowd-pleasing, sweet-tart blend, courtesy of Seattle entertaining expert Heather Christo, is made with prosecco, mixed juices, and cinnamon.  Yum! !!!Make cranberry ice cubes!  Buy ice cube trays with unexpected shapes, such as stars and gemstones. We used a long, skinny cylinder style and dropped in fresh cranberries to create beautiful icy accent in the punch.  See pic! Serves 10-20 2 trays cranberry ice (plus a 5-lb bag of regular ice) Zest of 2 oranges 4 cinnamon sticks 5 cups cranberry juice 3 cups orange juice 2 bottles of prosecco 2 oranges or blood oranges, sliced 1. Pour regular ice into a punch bowl 2. Add cranberry ice, zest and cinnamon sticks 3.  Add juices, prosecco, and orange slices.  Stir. 4. Serve cold.  (For a stronger spiked punch, add 1 cup dark rum) **Rum

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 wrong with me, with all of the random foods I had chosen.

Did you know you could be missing out on a host of benefits, from cancer-fighting agents to improved cardiovascular health?  A recent French study discovered that a diet rich in fruit might even help preserve your memory as you age.  Plus, the more varied your diet, the more likely you are to get all the vitamins, essential minerals and phytonutrients you need.  Below a guide to expanding your fruit palate. IF YOU LIKE APPLES... Similar Nutrition: Papaya A medium papaya has even more fiber then a medium apple-enough to satisfy about 20 percent of your daily adequate intake.  Add papaya to a salad with sliced jicama, cucumber, lime juice, chili powder, and salt. Similar Taste: Quince This relative of the apple is denser and more tart.  To soften and sweeten, David Lebovitz, author of Ready For Dessert, poaches 8 quince with 7 cups water, 1/2 cup honey, 1 cup sugar, lemon juice, and 1 vanilla bean (15-25 minutes). IF YOU LIKE BANANAS... Similar Nutrition: Kiwi K