Goodie Goodie Gluten-Free®

In my creative kitchen leftovers are the perfect playground for creative masterpieces.  I find it so easy to create "wow" appetizers for company by using little scraps of the previous night's leftovers.  I kid you not, the less I have the more creative I can get.  Instead of having the supermarket at my disposal or a fully stocked kitchen at my disposal, I am left with less, making my body and mind go into instinct mode.   Have you ever stood in your kitchen and let your instincts do the cooking?  the guiding?  the directing? Friday night I was having my cousin come by for a True Blood Marathon and decided I would make a cauliflower pizza for the first time ever.  And for that I went out and bought additional cauliflower.  But I didn't just want to serve that entree.  Would that be enough?  I wanted to add in an app.   Appetizers are easy ways to practice your creative cooking skills in small servings. In my fridge I had le...

Hello Lovelies! I'm not addicted to deviled eggs or anything, but I do love making healthy versions for breakfast .  It's sort of become this fun project I do either in the morning before work or at night.   Making these healthy creations gets me excited for breakfast!!  And I don't know many excited to eat breakfast, especially in New York City, the heart of stress, chaos and time suckage, where those walking the streets are like Zombies at 8am racing to the nearest Starbucks for their triple Venti Latte.   So it's really important that we do eat breakfast, it will set the tone of the day.  And I'm not just talking about your boring hard boiled eggs with a coffee-and down that faster then life itself and head into a meeting, setting your Monday totally off, and completely starved by lunch time.  Na…I'll pass on that scenario, and take getting creative in my kitchen to set the day. Knowing I have nourished myself with foods and vegetables that my ...

Hello Lovelies! I think Spring is in the air!! Can I get a drum roll please?  Or a Whoop Whoop!?  That's awesome!!!!! I can hear it all the way from here.  I knew you'd be in the spirit. Following a strict Paleo lifestyle can sometime be boring-I hate to say it, but if you don't have your creative thinking cap on- you may end up with the same breakfast every morning.  Usually I'll have a smoothie and some hard boiled eggs for protein, but ugh, hard boiled eggs can be bland.   I needed some pizazz, ya know?  Wanted to brighten up my life with taste. The night before work I began to prepare… what do I have in my fridge that can compliment my eggs? I had recently seen a magazine article with different variations of deviled eggs , that was vague in my mind, and I really didn't feel like breaking out the food processor… I had Cilantro, my Goodie herb of the week.   I had Avocados (something I could never live without).  Sea Salt and Bla...

Hello Lovelies! Happy weekend, happy sunshine if you are here in the Big Apple!  It's gorgeous out!  The sun is warm, and the farmer's markets are buzzing with New Yorker's itching to catch some rays.  I found myself at my happy places yesterday, both the Farmer's Market and Barnes and Noble in Union Square.   I bought Daikon Radishes, Sunchokes, Tomatoes, fresh Basil and Empire Apples.  And I only spent $18!! I wasn't even planning on buying the tomatoes, but I hadn't had lunch yet, and those juicy red ones were just calling out my name!   It was strange, I suddenly needed to have a tomato.  So of course fresh basil would naturally go with.  I left thinking lunch would be a Caprese Salad minus the dairy.   But when I got home I was thinking Baked Apples.  So I decided to combine the two.  It sounds odd to pair a sweet and tart baked apple with tomatoes and Basil, but my instincts kept telling me this would be d...

GF Spiced Crunchy Chickpeas Copyright© 2009-2013 Julie Rosenthal.  Recipes by Moi cannot be copied without permission Chickpeas.  How do I love these?  Spiced and herbed of course!  Roasted and baked till crunchy perfection.  That's how.   Perfect for a side dish, in a salad, alone, a quick snack, something on the go.  Whichever you have time for-go for it.  I love this healthy snack!!  Or with your ice cream sundae!  I kid you not.   They are super easy to make.  The Standard Recipe takes a total of 15 minutes to make and prepare.  The Super Crunchy Recipe takes longer, but still super quick.  Sweet. And a super plus-they are packed with protein.  Chickpeas are an energy food.  Also packed with the good fat your body needs.  So while your snacking, you are also packing in the macro and micro nutrients.  Rock on! What you will need: 1 can chickpeas Dried spices and...

**found in Food and Wine Magazine, March 2012 issue Total: 10 minutes Makes 2 cups (8 servings) A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into luscious, low-fat dip. 1 large garlic clove, minced  salt Two 14 ounce cans hearts of palm, drained and rinsed 1/4 cup extra virgin olive oil 1/4 tsp. finely grated lime zest Freshly ground white pepper GF chips, crisps and toasts for serving *Using the side of the chef's knife, mash the garlic to a paste with a generous pinch of salt.  Scrape the paste into a food processor.  Add the hearts of palm and oil and the process to a medium-fine paste.  Add the lime zest, season with salt and white pepper and pulse just to blend.  Transfer the dip to a bowl and serve with chips. Make ahead: The dip can be refrigerated for up to 2 days Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

**found in January 2012 Bon Appetit 4-6 Servings Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast. 2 medium red beets, tops trimmed 2 medium golden beets, tops trimmed 3 blood oranges 1 medium navel orange (preferably Cara Cara) 1 Tbsp. fresh lemon juice 1 Tbsp. fresh lime juice 1/2 small fennel bulb, very thinly sliced crosswise on a mandolin 1/4 red onion, very thinly sliced on a mandolin (about 1/3 cup) Good quality extra virgin olive oil, pumpkin seed or walnut oil for drizzling Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground pepper 1/4 cup loosely packed fresh cilantro and or chervil leaves 1.  Preheat oven to 400 degrees.  Wash beets, leaving some water on skins.  Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour.  Let cool. 2...

**found in Us Magazine April 22nd, 2013 issue Looks like Drew Barrymore is teaching chef Eric Ripert and Us Magazine to prepare her dish! Clams Montecito 1 stick butter (unsalted) 5 cloves garlic, chopped 1 large jalapeno, seeds removed and chopped 1 cup Barrymore Pinot Grigio (or similar brand) 1 lemon, halved 3 dozen Manila clams 1.  In a saucepan on low heat, met butter.  Add garlic and jalapeño.  Cook for 3-4 minutes on medium heat. 2.  Add wine and cook for 5 minutes.  Remove from stove.  Squeeze lemon juice into mixture, set aside. 3.  Meanwhile, preheat grill to medium-high heat.  Spread clams on cookie sheet.  Grill, tossing, until shells open and clams are fully cooked. 4.  Coat clams with butter mixture.  Serve with pan seared cod, if desired and a baguette. Serves 2 Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

**found in UsMagazine February 4th, 2013 issue A little late as usual.  I always post great recipes for great occasions after the fact, but guess what?  That means next year you will be set.   I found this while reading Us, as sometimes they have great recipes that are either naturally gluten free or can be converted gluten free. Superbowl Smackdown-Kick it off with great... GF Cajun Chicken Wings 1 tsp. olive oil 3 lbs chicken wings, halved at joints 1/2 cup butter 1 cup gf hot sauce (some are not gluten-free, make sure you read the ingredients) black pepper as desired blue cheese dressing and celery sticks, for serving (Now, the dish on blue cheese?  Studies used to show it was not gluten free, but now it shows that it is.  However, some Celiac's have issues with the blue cheese family, so why not swap it for ranch or some other creamy concoction.  Processed salad dressings can be an issue, especially Kraft.  I have he...

Recently I went to a friends par-tay and had this amazing, super fabulous spinach artichoke dip.  Hard to believe it was gluten-free, because most dips contain gluten thickeners or flour, but this one was so superb that I insisted my girl JKap send me the recipe!  She used many cheeses and no mayo, since she hates mayo.  And I must say it tasted so much better!  Bravo JKap!  She used frozen spinach but I bet that fresh spinach would be better which is what I bought for when I make it.  I'm psyched!  She also used canned artichokes, so it won't take a five star chef to be able to make this great recipe.   Spinach and Artichoke Dip 13.75 oz artichoke hearts packed in water, drained 10 oz frozen spinach, thawed and squeezed 1/4 cup chopped shallots 1 clove garlic 1/2 cup fat-free Greek Fage yogurt 1/2 cup of Laughing Cow Cheese (this is where the mayo used to be) 2/3 cup Parmigiano Reggiano 4oz shredded part skim mozzarella ch...

Sometimes I just LOVE Facebook.  There are so many inspiring recipes and pictures of gf foods and fashion.  My two vices.  But my fav's are the amazing mouth watering pics of cupcakes and desserts.  But what happens when you don't want so many sweets?  When your body is in a sugar overload?  You need, I need VEGGIES.  I was browsing my newsfeed when I saw "How To Make Your Own Carrot Chips" by National Gluten-Free Expo ".  Looking mighty good carrot chips!  And so easy to make.  So obviously I shared it on my Facebook page, and will make them tonight!  I of course will share a picture!! Here's how and it's so easy and fast! 1.  Peel carrots into thick slices 2.  Toss slices in olive oil and salt 3.  Bake at 350 degrees for 12 minutes 4.  Cool and enjoy Omg,  I am so excited to make these!  I think I will even use my prepared already flat cut slices of carrots-they are about 1/4...

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,...

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...

**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 ...

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. ...

**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/...

**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 r...

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 ea...

**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...