Goodie Goodie Gluten-Free®

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...

Need a last minute app for your fabulous GF Thanksgiving?!  Here you go!  Sometimes I wonder back then, did the Pilgrims have any allergies or know about them?  I bet they would have fancied these fabulous recipes!! **found in Shape magazine, November 2011 Naturally GF Serves 6 Prep time: 10 minutes total time: 40 minutes 2 pounds fresh spinach, tough stems removed 8 ounces silken tofu, coarsely chopped 1/2 cup reduced-fat vegan mayonnaise 1/2 tsp minced garlic 1 tbsp. chopped fresh flat-leaf parsley 1 tbsp. fresh lemon juice 1 tbsp. extra-virgin olive oil 1 tsp. sea salt 1/2 tsp. freshly ground black pepper 1. Bring a pot of salted water to a boil over high heat.  Add spinach and cook for 2 minutes.  Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible.  Finely chop spinach and transfer to a large bowl. 2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt a...

**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 Coverted by moi! I have never found so many tears in my life as I did today while reading Food and Wine Magazine.  Super excited as I am, I must blog about this Thanksgiving themed issue!  Now of course most the recipes are not gluten-free, but that doesn't mean you can't make them gluten-free!  And the ones that are gluten-free are great recipes that just happen to be naturally and sinfully delicious gluten-free.  So let's get started.  I have at least 15 new recipes to share and all of them are super fabulous for Thanksgiving dinner.  Like everyone else in our boat I know that the holidays are the worst when it comes to enjoying this feast.  Easy when you didn't have to worry about gluten, but now? Ugh, what a buzz kill.  Seriously!  Too much worrying on this holiday with breadcrumbs, thickeners, gravy, and breads.  Fear not!  I am prepared this year thanks to Food and Wine Magazine and ...

**found in the January 2011 Bon Appetit  8 servings CREAM: 1 cup chilled heavy whipping cream 2 tbsp (packed brown sugar) 2 tbsp dark rum Freshly grated nutmeg CIDER: 12 cups (3 quarts) apple cider 40 whole cloves 10 cinnamon sticks 8 2-inch long strips orange peel 4 2-inch long strips lemon peel 2 tsp whole allspice 1/2 cup  Tuaca  (yes it is gluten-free, see  Link ) 1/2 cup gold rum Ingredient info:  Tuaca is a liqueur with vanilla, brandy, and orange flavors.  It is gluten-free. Cream: Stir all ingredients in medium bowl.  Chill until ready to use, up to one day Cider:  Bring first 6 ingredients to boil in heavy large pot, stirring occasionally.  Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35-40 minutes.  Strain cider into medium saucepan.  Do ahead:  Can be made  day ahead.  Cool, cover and chill. Return cider to simmer.  Remov...

**found in the January 2011 Bon Appetit  8 servings sauce: 1 cup (packed) golden brown sugar 1/2 cup heavy whipping cream 1/4 cup unsalted butter 2 tbsp honey 1 tsp ground cardamon 1/2 tsp ground allspice 1/4 tsp ground cloves 1 tsp vanilla extract Apples: 3 tbsp butter 3 large golden delicious apples, peeled, cored, each cut into 8 wedges 3 tbsp packed golden brown sugar Vanilla ice cream toasted pecan halves (optional) Sauce: Stir sugar, cream, butter, honey and 3 tbsp. water in heavy medium saucepan over low heat until sugar dissolves.  Increase heat; bring syrup to boil.  Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend.  Boil without stirring until sauce coats spoon, about 3 minutes.  Remove from  heat; stir in vanilla. Do ahead: Can be made 1 week ahead.  Cool, cover and chill.  Re-warm before using. Apples:  Melt butter in large skillet over medium-high heat....

**found in Gourmet Magazine December 2000 Makes 12-16 latkes active time: 45 minutes Start to finish: 45 minutes 1 lb potatoes 1/2 cup finely chopped onion 1 large egg, lightly beaten 1/2 tsp salt 1/2-3/4 cup olive oil **Use a dollop of Sour cream or Applesauce  1. Preheat oven to 250 degrees 2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.  Soak potatoes 1-2 minutes after last batch is added to water, then drain well in a colander. 3.  Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style.  Twist towel tightly to wring out as much liquid as possible.  Transfer potato mixture to a bowl and stir in egg and salt. 4.  Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.  Working in batches of 4 latkes, spoon 2 tbsp potato mixture per latke into skillet, spreading into 3-inch rounds with a f...

**found in an old issue of Cooking Light 6 pounds sweet potatoes, peeled and cut into (1-inch) cubes Cooking spray 5 tbsp honey, divided 4 tbsp unsalted butter or Ghee 3/4 tsp salt 1. Preheat oven to 375 degrees 2. Place potatoes in a single layer on 2 large baking sheets coated with cooking spray.  Lightly spray potatoes with cooking spray.  Bake at 375 degrees for 1 hour or until tender, stirring occasionally.  Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth.  Drizzle with 1 tbsp honey.  Yield: 12 servings Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Friedman's Lunch  located in Chelsea, NYC.  If you happen to be in town on Thanksgiving and are in need of a scrumptious catered Gluten-Free Thanksgiving Dinner pre-order at Friedman's Lunch!  Friedman's Lunch is located in the Chelsea Market on 75 9th Ave. at 16th St.  For those serving tables of 8, 12 and 22, Vanessa Tayler Phillips and Tryg Siverson's holiday feast is guaranteed to hit the gluten-free spot! Why: Peach-Glazed whole turkey with sage and rosemary, gravy, cranberry-and apple-flecked stuffing, pumpkin cheesecake and more. When: Order by Monday; pick-up or delivery, Nov. 24th from 4pm-6pm. Contact: Email: info@friedmanslunch.com for menu, pricing and delivery options.  To order by phone: (212)-929-7100 xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/