Category: Entrees

Slaws, Sauces, and Extras for Tacos

Last week, we talked about all sorts of taco fillings. But, as every taco connoisseur knows, it’s not just the filling, it’s the sauces and extras that punch up the flavor of tacos. Different types of fillings call for different types of sauces.

Oh, yes, you can still enjoy the traditional shredded lettuce and grated cheddar cheese taco. I’m not going to judge. Except, okay, to say shredded cabbage in a light sauce is so much better. The cabbage has better body, in my (never humble) opinion. If you do use lettuce, consider tossing it in a light vinaigrette. Continue reading “Slaws, Sauces, and Extras for Tacos”

Tacos, Tacos, Tacos

I have a weakness for tacos. Beef, pork, chicken, vegetables, and, most especially, fish tacos. I used to think I was a burrito girl, but, eventually, I had to be honest with myself: tacos won my heart way back when I was too young to realize I had a heart to give to food.

Back then, I was seduced by tacos from Taco Bell; it wasn’t long before I realized those were, pardon the pun, thin shells of tacos. Maybe Taco Bell’s recipes have improved since then, but I haven’t been back. Mostly because I’ve discovered tacos that make me crave them, time and again.

Generally, tacos are a safe gluten-free food to order in restaurants. Yes, you need to verify the corn tortillas — which also can be used to make awesome quesadillas — are made from corn only. While this is the norm, it seems the “artisanal” tortillas sometimes have wheat flour. Which makes absolutely no sense to this California girl. You want a wheat tortilla? There are plenty to be had! Continue reading “Tacos, Tacos, Tacos”

Beef with Broccoli

If there’s one thing I miss about my pre-gluten-free days, it’s going out for Chinese food. Sure, even then, I could make it for myself, but there’s something about the way restaurants prepare the food that had me going back, time and again.

Yeah, that’s generally a solid clue what I ordered wasn’t the most healthy choice on the menu. Except when I ordered beef with broccoli. Done right, it’s a fairly healthy dish. And, it turns out, it’s so easy to make at home.

Which is perfect for those times when I want to treat myself with my favorite food!

Chicken Paprikash

Since I’m half Hungarian, I’d like to pretend that I’ve been making this dish since birth. The truth is I’ve only been making it for a few years. While you can make it spicy with the addition of cayenne or hot paprika, I like the way the onions and paprika mellow into a slightly sweet and smoky dish. Some dishes don’t need to be spicy hot!

This version uses chicken on the bone (I generally use thighs because they are so good and relatively inexpensive), but you can substitute boneless meat. The volume of onions will seem huge, but they cook down pretty quickly. The longer the onions braise, the more they melt into the sauce.

If you’re making this for a party, transfer the browned meat and onions to a crockpot and cook on low for several hours. I prefer using cut-up boneless thighs if I’m making this for a party.

Chicken Vindaloo

Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.

If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.

As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!

Chicken with Preserved Lemons and Green Olives

There are, by my count, a zillion ways to make this dish, but all are essentially braised chicken with preserved lemons and green olives…and a fantastic sauce to be soaked up by gluten-free pasta or rice. Modify the flavors as your mood strikes, adjusting spices to evoke dishes from Morocco to Spain.

Chicken Chilaquiles

I love leftovers, but sometimes figuring out how to repurpose them is a challenge. Especially when it comes to party leftovers, like, oh, tortilla chips. Oh sure, it’s easy enough eat them in their natural state (and believe me, I do!), but you can only have chips for dinner so often before people start to talk.

Chilaquiles, with or without chicken, are a perfect solution. All you need are gluten-free tortilla chips, salsa, some protein, and a bit of cheese. Or skip the protein. It’s your call. Seriously, this recipe can be modified, reconfigured, or reimagined to suit your every taste and whim.

If you do this right, you are hitting a leftover trifecta: chicken, tortilla chips, and salsa. That’s a win!