Goodie Goodie Gluten-Free®

Hi guys! Have I told you about this new drink that I'm totally addicted to? So lately I'm loving Tigernut Horchata!  What is that?  Well it's a drink that tastes really good!   It's made from Tigernuts which may sound like nuts, but are actually a Mediterranean vegetable tuber root that is made into a drink.  Sounds gross right?  Actually, It's so freaking delicious!  It reminds me of a light and beautiful iced coffee.   This vegetable and drink is allergen free: gluten-free, dairy-free, vegan, Paleo, grain-free and nut-free.  The actual dried veggie is sugar-free.  Free of almost everything and still tastes delish.  This drink is also considered a Pre-biotic which is great for gut flora.  And as a plus this drink is also Organic , so you know nothing but the best is getting into these drinks.  They come in a few flavors.   My favorite is the unsweetened version because it is very low in natural sugars.  Ju...

**found in April 2011 Food and Wine Magazine Total: 35 minutes * 4 Servings 2 Tbsp. extra-virgin olive oil 2 fennel bulbs, each cut into 8 wedges through the core salt and freshly ground pepper 1 large shallot, minced 1 garlic clove, minced 1 thyme sprig Pinch of saffron threads 1/2 cup gf vegetable stock 1 tbsp. vegetable oil 16 medium sea scallops 1/4 cup plain Greek yogurt (converted from whole milk yogurt), seasoned with salt 1.  In a large skillet, heat 1 tbsp of the olive oil.  Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes.  Add the remaining 1 tbsp of olive oil and the shallot, garlic, thyme and saffron and cook, stirring until the shallot is softened.  1 minute.  Add the stock, cover and simmer over low heat, turning once until the fennel is tender, 12 minutes.  Season with salt and pepper, discard the thyme. 2. ...

**found in January 2012 issue Bon Appetit 2 servings To make this pasta sing, use the freshest best quality crab available, such as jumbo lump crabmeat, Dungeness, or King Crab.  Adjust the heat from the Chiles and the amount of lemon juice to your liking. 8 oz. gf linguine kosher salt 4 tbsp. unsalted butter, divided 1/4 cup minced shallots 1 tsp. minced garlic 1-2 Fresno chiles, red jalapeños, or red Thai chillies, seeded, sliced into thin rounds 1 1/2  Tbsp. or more fresh lemon juice, divided, plus 2 tsp. (packed) finely grated lemon zest, divided. Freshly ground black pepper 8 oz. cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells. 1/3 cup fresh mint leave, gently torn, divided. 1.  Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. 2. Drain, reserving 1 cup pasta cooking liquid. 3.  Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a lar...

**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 January 14th issue of Us Magazine, by Jennifer o'Neill. Over salad?  Sheryl Crow's dietitian designs a menu for Us.  Just add snacks! Carbs aren't the enemy, insists the Beverly Hills pro.  Enjoy them responsibly in this roughly 400-calorie pasta dish designed around veggies.  "This generous amount of broccoli makes the penne an afterthought", says beller.  As for the meatballs, "quinoa beats the bread crumbs in most recipes".  Make it Sunday night; have lunch through Thursday! 1 lb. 99 percent fat-free ground turkey 1/2 cup cooked quinoa 1 egg, lightly beaten 1 tbsp. fresh oregano (or 1 tsp. dried) 1 tsp dried thyme 1/4-1/2 tsp. kosher salt, to taste olive oil spray (try PAM) 1/2 cup garlic cloves, minced 2 24-oz jars low-sodium marinara sauce 6 cups broccoli florets 1 cup dry GF penne 4 tbsp. grated Parmesan cheese 1.  For meatballs: In a bowl, combine the turkey, quinoa, egg, oregano and thyme. ...

**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 ski...

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 t...

**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, pa...

Another fabulous find in Glamour Magazine, May 2012 issue.  Chef Julieta Ballesteros of Crema Restaurant knows her Mexican cooking!! And this just happens to be naturally gluten-free! Yeah!! Tacos de Carne Asada Serves 6 1 cup Pico de gallo (recipe below) 1/4 cup chili powder 2 tbsp. vegetable oil 1 lb. flank or skirt steak 6 four-inch corn tortilla's  1 cup canned black beans, rinsed or drained 1/4 cup chopped red onion 1/4 cup chopped cilantro 1 avocado, cut into 6 slices 6 lime wedges for garnish To make the pico de gallo: 5-6 plum tomatoes, chopped 2 tbsp. chopped Spanish onion 2 tbsp. chopped red onion 1 Serrano or jalapeno pepper, chopped 4 tbsp, chopped cilantro Juice of 1 lime Pinch of Salt Salt, to taste First mix pico de gallo ingredients in a medium bowl.  Set aside.  Make a paste with chili powder and oil, and rub onto meat.  Grill steak (or cook in a lightly oiled grill pan) until medium...

**found in July 2011 Glamour Magazine 2 cups flour (try gf all-purpose flour or Brown rice flour) Salt, to taste Seasoned pepper, to taste 2 eggs 1/2 cup milk (or non dairy milk of choice) 1 whole chicken cut up 3 cups light Virgin Olive Oil 1.  Combine flour with salt and pepper in a large zip-top bag. 2.  Work with fork, whisk eggs and milk in a shallow plate or bowl.  Coat chicken pieces generously, and put in bag two at a time.  Shake them in flour mixture, remove and set aside.  Heat oil in a large, deep frying pan over medium heat.  (Test oil temperature by adding a drop of water to pan; if it sizzles, oil is hot enough).  Using tongs, place some chicken pieces in a pan, but do not overlap.  Oil may splatter during frying so be careful!! 3.  Fry about 15 minutes on one side.  Turn pieces over, cover pan and cook 10 minutes more, then take off cover and keep cooking until done, about another 5 minutes. ...

The Memorial Day weekend Recipe Spectacular continues!  I hope everyone is enjoying this heat!  Stay cool!! Famous Chef Pete Evans uses green mango-which is firm and a little crunchy-for the fresh bright salad that accompanies the salmon fillets. 1 tsp. finely grated lime zest 3 tbsp. fresh lime juice 2 tbsp. unseasoned rice vinegar 1 tbsp. light brown sugar 1 tbsp GF soy sauce (Make sure it is gluten-free)! 1/4 cup vegetable oil, plus more for brushing Salt and freshly ground Pepper 1 large unripe mango 1 1/4 pounds, peeled and very thinly sliced 1/2 seedless cucumber, thinly sliced 1/4 cup chopped cilantro 2 tbsp. chopped Mint 2 tbsp. sesame seeds (recipe calls for roasted, but sometimes there is hidden gluten in roasted) Four 7-ounce salmon fillets with skin 1.  In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and gf soy sauce.  Whisk in the 1/4 cup of vegetable oil and season with s...

***found in Kitchen Secrets 2 cups diced seeded plum tomatoes 1 1/2 cups diced peeled mango 1/2 cup onion 1/2 cup chopped fresh cilantro 2 tbsp. fresh lime juice 1 tbsp. cider vinegar 1 tsp. salt, divided 1 tsp. black pepper, divided 2 garlic cloves, minced 4 (6-0z) halibut fillets 1 tbsp. olive oil 1.  Prepare grill 2. Combine the first 6 ingredients in a medium bowl.  Stir in 1/2 tsp. salt, 1/2 tsp. black pepper and garlic. 3. Rub halibut with oil; sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.  Place fish on grill rack, and grill 3 minutes on each side or until the fish flakes easily when tested with a fork or until desired degree of doneness. 4.  Serve with mango salsa. Yield: 4 servings.  (serving size: 1 fillet and 3/4 cup salsa) calories: 295

**found in The Best Of Cooking Light Kebabs: 3/4 cup plain yogurt-low fat or fat free, try Greek yogurt Fage 1 tbsp. grated peeled fresh ginger 2 tsp. ground coriander 2 tsp. paprika 1 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. ground turmeric 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 3 garlic cloves, minced 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 1 medium red onion, cut into 1-inch chunks (about 8 oz.) 1 large red bell pepper, cut into 1-inch chunks 1 medium zucchini, cut into 1-inch chunks (about 8 oz.) Cooking Spray-try PAM 1/2 tsp. salt 1/2 tsp freshly ground black pepper Raita: 1/2 cup plain low fat yogurt 1/3 cup diced seeded tomato 1/4 cup grated seeded peeled cucumber, squeezed dry 1/4 cup reduced-fat sour cream 1 tbsp. minced seeded jalapeno pepper 1 1/2 tsp. chopped fresh cilantro 1/4 ground cumin 1/4 tsp. salt 1.  To prepare kebabs, combine first 12 ingredients in a ...

**found in the December 2010 issue of Bon Appetit prep time: 30 minutes 2 servings 398 calories 2 large limes 3 tbsp unsalted Butter or Ghee, room temp 1 1/2 tbsp Asian sweet chili sauce (make sure it is gluten free) (you can find this in the asian market) 1 tbsp minced green onion (otherwise known as scallions) 12 sea scallops, side muscles removed, patted dry Using Microplane (or grater), finely grate enough peel from limes to measure 2 tsp.  Cut one lime into wedges and reserve. Mix butter, chili sauce, green onion and lime peel in small bowl.  Season to taste with salt and pepper. Sprinkle scallops with salt and pepper. Melt 1 tbsp. butter mixture in large nonstick skillet over medium-high heat.  Add scallops and cook just until opaque in center, 2-3 minutes per side. Divide scallops between 2 plates.  Drop butter mixture in small dollops over scallops on each plate and squeeze lime wedges over. **If the chili sauce you f...

YUM!  I want to eat dinner all over again as I write these recipes!! It's after 10 and now i'm craving GF BBQ.  For those of you who are not aware, many bbq sauces out there are NOT gluten-free.  Ingredients like wheat starch, malt, malt vinegar or wheat syrup/malt syrup can appear in these types of sauces.  Not to mention other thickeners we might not recognize.  But there are a few out there like Dinosaur BBQ and Bone Suckin Sauce that are gluten-free.  Ahhhh...There is hope. For those of you who live upstate in Syracuse-Good news for you!  Dinosaur BBQ one of the best restaurants in Syracuse, NY uses a sauce that is gluten-free!! woo hoo!  And Dinosaur BBQ opened up a location in Harlem, NYC.  Lucky us!! GF bbq for everyone! 1/4 cup thinly sliced red onion 3 tbsp cider vinegar, divided 1 1/2 tbsp honey, divided 2 tbsp water 3 tbsp Dijon mustard (yes, some are gluten free) 3/4 tsp freshly ground black pepper, divided 1 tbsp. b...

Lately I have been experimenting in the kitchen.  There are times that I never follow recipes and I just make it up as I go.  That's what I love about cooking, you can just play and sometimes make a great recipes out of it.  Like in this instance.  I mixed Sesame oil with Extra Virgin Olive oil, a bit of balsamic vinegar and basil.  It's a magical experience on my palate, one that is fragrant. In a saute pan over medium to high heat add the following: 1/4 cup extra virgin light olive oil 1/8 cup balsamic vinegar a few sprinkles of sesame oil-just a few drops-it goes a long way bring to a boil add thin chicken fillets into saute pan let each side brown for a few minutes  Reduce heat to medium. add more oil (both sesame and olive) add more balsamic vinegar add Marsala Cooking Wine (Holland House is gluten-free) add anywhere from a few teaspoons to 1/4 cup of each, depending on how well your chicken is cooking. Cook long...

One of the best ways to enhance a recipe or an already made product is to add your own flare.  With FLARE you can re-create and invent tasty and fabulous recipes, and the special ingredient is YOU.  Without your special touch the re-creation would never have been made.     Click  HERE  for Imagine's Soups Gluten Free Choices-there are sooo many! Creamy Potato & Leek Soup 1 box of Creamy Potato & Leek Soup by Imagine 7 baby fingerling potatoes Dried herbs of your choice (I used chives) 1. Peel the potatoes and slice into pieces 2.  Add the potatoes, soup and herbs into a high speed blender and blend until desired thickness. 3.  Add mixture to the stove in a pot and simmer on medium heat for 10 minutes. 4.  Add a few extra herbs, garlic or onions towards the end of simmering and simmer for a few more minutes. 5.  Serve **Add salt and pepper to taste xoxo Julie ENJOY!! http://www.go...

Copyright© 2009-2010 Julie Rosenthal.  All recipes cannot be copied without owner's permission.  All Rights Reserved.  Coat a large saute pan with Olive oil and simmer on medium heat with 2-3 dashes of Rosemary, a few pieces of already peeled garlic and some black pepper to taste. Add in 1 x package of lean ground turkey meat, cutting the meant into smaller pieces for faster cooking.  Let meat simmer for about 15-20 minutes. In the meantime, peel 2-3 Zucchini with a carrot peeler or a zoodle machine.   Once completed put aside. Once Turkey meat is thoroughly cooked, put aside. In another pan add 1 cup or more of Marinara sauce and simmer on medium heat.   Then add in Zucchini shavings and cook thoroughly.  Once cooked add in the turkey meat and simmer together on low heat for a few minutes. Then serve. This is a great substitute for pasta!  And a much healthier version.  Enjoy! xoxo Julie http:...

Copyright© 2009-2010 Julie Rosenthal.  All recipes cannot be copied without owner's permission.  All Rights Reserved.  In a large sauce pan on Medium heat saute the following ingredients: 2-3 TBSP light olive oil A few pieces of already peeled garlic 5-10 drops of Sesame oil 1 TBSP Teriyaki GF Marinade 2-3 dash of pepper 1 package of lean ground turkey breast 1 splash of Soy sauce Simmer on medium heat until cooked thoroughly, constantly stirring.  Once thoroughly cooked drain and put aside. Veggies: Peel Zucchini with a carrot peeler or zoodle maker and place in saute pan along with 2 TBSP Lime Olive oil. Cut Red, Yellow or Orange Pepper in thin slices with a knife Add 2 Tbsp. or more of Marsala GF cooking wine Add 2-3 dash of Rosemary (dried) Add 1 dash of Garlic powder Add 2 dash of Basil (dried) Simmer Veggies on low to medium heat for about 10 minutes.  Cover pan with lid for faster cooking.  A...

What you will need: Raw fillets of chicken (thinly sliced) Eggs Quinoa or Amaranth flour Beat two eggs together and put in a dish dip raw fillets in egg Coat raw fillets in Qunioa or Amaranth flour Put aside on cutting board In a saucepan on Medium/High saute the following ingredients until brought to a slight boil: 1/2 cup of Granny Smith Woodchuck Beer 1-2 Tbsp. of unsalted butter 1/4 cup white cooking wine with lemon A dash of garlic powder 1 Tsp. GF Berry Hot Jam  1 Tbsp. Thyme infused olive oil 1/2 Tbsp. Lemon olive oil 2 Tsp. Sesame Seeds Saute, flipping fillets occasionally for about 4-5 minutes on each side depending on the thickness of the fillet.  For chunkier pieces cook longer.  If you like a crunchier chicken cook longer. Enjoy! xoxo Julie Copyright© 2009-2010 Julie Rosenthal.  All recipes cannot be copied without owner's permission.  All Rights Reserved.  http://www.goodiegoodiegluten-free.blogspot.com/