Goodie Goodie Gluten-Free®

Over the weekend I woke up with the overwhelming feeling of needing to eat  pancakes.  So I thought, what would be the best way to accomplish Paleo Pancakes and what ingredients could I use?  I began to scour the internet at 8:30a.m. on a Saturday determined to find a good recipe. I came across one that called for 3 eggs, Ghee, Coconut Flour and a sprinkle of salt from Nom Nom Paleo.   I thought…That's easy, and I have Coconut flour.  Score! I ran to my kitchen and began to prepare.   I got out the griddle pan.  I buttered the pan and turned on the heat.  I cracked 3 eggs into my cooking bowl and opened the cupboard looking for the Coconut flour.  I had so many gluten-free flours, but I didn't have coconut flour.  But I wasn't going to give up.  I scoured through my gluten-free flours again and decided on  Arrowroot and Flaxseed Meal, since those were the only two Paleo friendly flours I had, and I hoped for ...

**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  

A tasty sandwich!  The Food Network's Jeff Mauro puts a gourmet spin on a schooltime staple: The Cheesesteak! *Found in Us Magazine, September 17th, 2012 issue Yum!  So let's do this gluten-free.  I converted the recipe to use GF hot dog buns instead of regular hot dog buns (and you can also use other breads such as hamburger buns, baguettes and Challah).  Try brands like Udi's and Rudi's and Katz . For those of who do not know Jeff Mauro, he is  The Sandwich King on The Food Network. Turkey Cheesesteak With Cheddar 1/4 cup olive oil 1 pound smoked turkey, sliced and chopped 1/4 pound Wisconsin yellow cheddar, sliced thin 4 GF hot dog buns 2 carrots, diced 1 red bell pepper, diced 1.  Add enough oil to coat the bottom of a skillet over medium-high heat.  Add turkey and lightly brown.  In skillet, divide turkey into four portions. 2.  Place two cheddar slices on each portion. 3.  Open the buns and place over the ch...

So obviously from the title of this post you can tell that I am LOVING Kale.  It's a green veggie which means it has tons of Vitamin B and folate and is not as sugary as some other veggies like carrots and tomatoes.  There are so many ways to enjoy Kale and it doesn't take a lot of work.  You can saute it or roast it in under 15 minutes!   One of my favorite dishes at Beauty and Esssex a hot spot trendy restaurant located on the Lower East Side of Manhattan has a gluten-free menu and it is divine!  It's so creative and tasty.  My favorite salad dish there is a Kale salad.  They use this creamy dressing (gf of course!) and sliced green apples to compliment the bitterness of the Kale.  OMG it's so good.  So that got me thinking that I wanted to introduce Kale into my weekly home menu's. I have eaten Kale as a side dish for dinner and as part of my breakfast.  YUM!! Sauteed Kale with Feta (cook uncovered) Copyright©2012 Reci...

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,...

**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 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 an...

**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 tim...

**found in March 5th, 2012 issue of People Magazine, converted GF Well, well, nothing like finding a fabulous easy recipe in People Magazine from a famous Southern Cooking Channel Star!! I love those finds!  Especially Mac n Cheese.  Now with most of these mainstream recipes, most likely the pasta used will not be gluten-free and in this case the bread crumbs as well, but don't fret my dear readers, a simple gf pasta and bread crumb conversion is all you need.  Even if you are a newbie to the Celiac world, you are a smart cookie, well a smart gluten-free cookie.  Experiment, because most likely you will create a fabulous recipe and wow your friends and family. (On the off chance your newly converted recipe is a total bust, just try again, because we have all been there, myself included).  Now the trick is of course, is to find the really good gf pasta brands and bread crumb brands, rather then the soggy ones.  Because those soggy brands are out there!...

***found in September 2011 issue of Real Simple Magazine A kid-favorite with grown-up flavor: It's the oozy, gooey, new-y way to enjoy a classic. Classic Grilled Cheese Melt 2 tbsp. unsalted butter in a skillet over medium-low heat.  Form a sandwich with 2 slices Ceddar and 2 slices white GF bread.  Cook, covered, 2-3 minutes per side, until the gf bread is toasted and the cheese is melted. California Grilled Cheese Prepare the classic grilled cheese recipe (above) and add 1/2 small avocado, thinly sliced and 1/8 small red onion, thinly sliced. Pear and Bacon Grilled Cheese Prepare the classic grilled cheese recipe (above) and add 2 tbsp. currant or fig jam (make sure gf), 2 slices cooked bacon and 1/4 small pear, thinly sliced. Pesto and Tomato Grilled Cheese Prepare the classic grilled cheese recipe (above) and add 2 tbsp gf pesto and 2 thin slices tomato Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**found in Food And Wine Magazine September 2011 issue Total: 15min-4 servings 1 1/2 tsp. nigella seeds 1 1/2 tsp yellow mustard seeds 1/2 cup gf sour cream 2 tsp of cider vinegar (recipe calls for sherry) 1/2 tsp ground cumin Salt and freshly ground pepper 3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced 1.  In a small skillet, toast the nigella and mustard seeds over moderate heat until fragrant, about 1 minute.  Transfer the seeds to a plate to cool completely. 2.  In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper 3. Arrange the radishes on a large plate or platter.  Drizzle with the dressing.  Garnish with the toasted seeds and serve. Variation: To turn this into radish slaw, cut the radishes into matchsticks (we like using a julienne peeler or a madoline to do this) and toss with the sour cream dressing and the t...

**found in September 2011 Issue of FoodAndWine Magazine Total: 30minutes  8servings 1 1/4 pounds apricots, halved and pitted 1/4 cup extra-virgin olive oil, plus more for brushing Sea salt and freshly ground pepper 1 1/2 tbsp. fresh lemon juice 1 small head radicchio, cored and thinly sliced 5 ounces baby arugula 1/2 pound of Burrata cheese, shredded 4 ounces shaved country ham 1 tbsp. aged balsamic vinegar 1. Light a grill or preheat a grill pan.  Brush the apricots with oil and season with salt and pepper.  Grill over high heat, cut sides down, just until lightly charred, 5 minutes.  Let cool. 2.  In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper.  Gently toss in the apricots, radicchio and arugula.  Transfer to a platter and top with the burrata, ham and vinegar.  Serve. yummy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

 **found in InStyle Magazine Feb. 2012 Issue By chef Yotam Ottolenghi Cook 1 cup quinoa and rinse under cold water; let dry.  Blanch 1 lb. frozen shelled fava beans or edamame in boiling water for 6 minutes.  Segment 2 lemons into a bowl, squeezing in juice from the membranes and from the third lemon.  Toss in 2 thinly sliced avocados.  Add quinoa, beans, two minced garlic cloves, a large handful of thinly sliced radishes, finely chopped basil, 1 tbsp. ground cumin (with nutty, peppery flavor), 1/3 cups olive oil, 1/4 tsp. chili flakes, and salt and pepper.  Toss gently.  Garnish with more finely chopped basil. Enjoy!! Yummy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

Another golden recipe found in Shape Magazine, November 2011 Issue that happens to be naturally gluten-free.  One of my favorites is Butternut Squash Soup!  It's divine, and this recipe has carmalized pears!  It's like dessert in a soup.  Yum!!  Nothing like Butternut Squash soup to warm you up on a cold winter's day. Serves 6 Prep time: 20 minutes Total time: 1 hour/35 minutes For the Soup: 1 cinnamon stick 1 whole nutmeg seed, smashed with-the knife flat side of the knife 1 stalk lemongrass, chopped 1 cardamom pods 1 1-inch piece of fresh ginger, peeled and chopped (you can leave this out if allergic) 2 dried chipolte chilies 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts only, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1-inch dice 1 cup drained canned or jarred chestnuts, chopped 2 tbsp. chopped fresh sage 8 cups water 2 tbsp. pure maple syrup sea salt For the...

**found in Shape Magazine November 2011 coverted to GF There is nothing like stuffing, candied yams, green bean casseroles and more.  They are all delicious!  But not when it's not gluten-free.  This holiday is such a bummer if not prepared.  That's why I'm here!  To prepare you, get you in the gluten-free groove!  Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there. Beet, Fennel and Fig Salad with Cranberry-Sage Dressing serves 6 prep time: 10minutes total time: 1 hour, 30 minutes Dressing: 4 tbsp. extra virgin olive oil 1/2 cup finely chopped shallots 1 cup fresh or frozen cranberries (I prefer fresh) 1/4 cups balsamic vinegar 1 tsp chopped fresh rosemary leaves 1/2 tsp. chopped fresh sage 1/3 cup water 1 tbsp. pure maple syrup 1/2 tsp. sea salt Salad: 1 pound beets 1 fennel bulb, trimmed and halved 2 tsp. extra-virgin olive oil ...

**found in Food and Wine Magazine-Michael Symon uses this recipe for Thanksgiving as a tangle of multicolored veggies tossed in a light dressing. 1/2 cup sliced almonds 1 small celery root, peeled and very thinly sliced cross wise 1 small golden beet, peeled and very thinly sliced crosswise 1 small red onion, very thinly sliced crosswise 2 medium carrots, very thinly sliced crosswise 6 radishes, very thinly sliced crosswise 1 garlic clove, minced 1/4 cup fresh lemon juice 1/4 cup plus 2 tbsp. extra-virgin olive oil 2 tbsp. chopped dill salt and freshly ground pepper 6 ounces feta cheese, sliced 1. Preheat then oven to 350 degrees.  Spread the almonds in a pie plate and toast until golden, about 7 minutes, let cool. 2.  In a large bowl, combine the celery root, beet, onion, carrots and radishes.  In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper.  Add the dressing and feta to the sl...

Copyright© 2011 Julie Rosenthal. All recipes cannot be copied without owner's permission. All Rights Reserved. How gorgeous was it yesterday in NYC?  A wooping 82 degrees all day long.  The sun shone through my windows and made me feel like Summer was here again.  Even if for a visit, I could feel the sun touch my face and it felt surreal.  Yesterday was a great day to relax, I could feel the vitamin D shine through my windows while I went about my day.  It was lovely. Around mid afternoon I got hungry, but I wanted something healthy.  I didn't have time to go to the market so I had to use what was already in my house.  I had canned artichokes and beets.  I went with beets. I toppled them on my plate in a tower like stack and took shavings of a semi-soft cheese and placed each slice around the plate.  I then grabbed my light brown agave syrup and drizzled about 1 tablespoon at the top of the tower and around the plate.  I p...

***found in the June 2011 Food and Wine Magazine 1/2 cup walnuts, coarsely chopped (calls for candied) 1 tbsp. plus 1 tsp. cider vinegar (calls for sherry) 2 tsp. Annie's Horseradish Mustard or Dijon Mustard 3 tbsp. extra-virgin olive oil Salt and Fresh ground pepper 2 pounds assorted heirloom tomatoes-thickly sliced, quartered or halved if small. 2 small celery ribs with leaves, ribs thinly sliced crosswise 1/4 cup crumbled blue cheese (some celiac's may have problems digesting blue cheese) 1.  In a bowl, toss the walnuts with 2 tsp. of the vinegar and let stand for then minutes. 2.  In another bowl, whisk the mustard with the remaining 2 tsp. of vinegar and the olive oil and season with salt and pepper. 3.  Arrange the tomatoes on a platter; season with salt.  Add the celery and leaves, nuts and cheese.  Drizzle with the dressing and serve. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/ 

** found in FoodAndWine.com Magazine.  Date unknown. 10 servings 1/4 cup plus 1 tbsp. extra-virgin olive oil 2 cups quinoa, rinsed and drained 2 cups fresh orange juice 2 cups water kosher salt 1 large red bell pepper 1 large yellow bell pepper 1/2 cup pine nuts 1 tbsp. cider vinegar 1 medium cucumber-peeled, halved, seeded and finely diced 1 large beefsteak tomato, seeded and finely diced 1/4 finely chopped basil 1/4 cup finely chopped mint Freshly ground black pepper 1.  In a medium saucepan, heat the 1 tablespoon of olive oil.  Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes.  Add the orange juice, water and a generous pinch of salt and bring to a boil.  cover and cook over low heat until the liquid is absorbed, about 15 minutes.  Fluff the quinoa with a fork and spread on a baking sheet to cool. 2.  Meanwhile, roast the red and yellow peppers directly ov...