I’ve never been a huge fan of tomatoes, though I am trying (and finding them to be less, well, icky than I tell myself). But when I tried an Israeli shakshuka — a dish traditionally made with tomatoes and peppers — in a restaurant, I fell in love. It’s a breakfast dish, but I’d eat it any time of day or night.
One evening, I was playing with tomatillos and greens, considering a chile verde type dish. I didn’t have a plan, and I didn’t have any pork handy. I did have eggs, and it made sense to add the eggs to the dish. Voila! Later, I poked around the Internet for ideas to improve this dish; weirdly, what I found came out as a cross between one of my favorite ways to prepare greens and this final dish. The real difference is the tomatillo, which adds a lot of tanginess to the dish (and makes it a bit juicier than the greens alone).
Serve this to vegetarians and they will think you’re a genius. Serve it for brunch. For dinner. Take leftovers for lunch. You will thank yourself. I promise.
I like to pretend it’s my Hungarian heritage that draws me to to this dish, but the truth is I love stews of all kinds, at any time of year. This braised dish sits on the back of the stove for a few hours, filling your house with the scent of paprika and yumminess. Oh, and it’s effortless to make this dish gluten free!
To offset the heat of the paprika, the recipe uses a bunch of onion. These cook down into the sauce to add a rich sweetness that will have you reaching for second before you realize it!
My recipe calls for a thick sauce that clings to the beef, but if you like a looser, soupier sauce, that is fine. The sauce will soak into buttered noodles, rice, or even gluten-free rolls.
This is a great, easy recipe for weeknight meals. Soy sauce and fish sauce marinate the chicken. A bit of brown sugar added to the final stir fry adds a touch of sweetness and helps caramelize the chicken while it’s cooking. Bright green broccoli is the final touch in this fast meal.
For reasons unknown, most Chicken Tikka Masala dishes in restaurants are on the bland side. This is great if you’re introducing someone to the idea of Indian food, but these dishes are not palate-pleasers.
This recipe, based on Madhur Jaffrey’s, is full of flavor. Ginger, garlic, cumin, and various other spices bring tons of flavor. Grated tomato melts into the dish, adding even more flavor. I love serving this at parties or dishing up for leftovers during the week. It just gets better with time!
I love meatballs — there’s something, well, fun about round food. And meatballs are easy to make, even when you’re gluten free. I made these meatballs — with tasty ground chicken and a lot of ginger! — for a party at a friend’s house. There were actually three kinds of meatballs (I was feeling overachieve-y that day), but these were the hands-down favorite.
Since then, I’ve made them whenever the mood strikes (and whenever ground chicken is on sale). They’re delicious with chicken wraps or on top of rice noodles. I mix up a quick chile sauce with a bit of lime juice, chile paste, and fish sauce to pour over the noodles or as a dipping sauce. Of course, my gluten-free ponzu would work just as well!
When my husband switched to a lower carb diet, I joined him. Since I’m gluten free, it wasn’t a huge dietary shift for me, and, frankly, it helped me cut back on the rice I’d been using as a crutch since quitting so many other foods. Since this diet modification, I’ve been experimenting with lots more vegetable-based meals. And, we’re eating a lot more eggs.
One Sunday, we had a scrambled egg tutorial (this was followed by basic poached eggs and simple fried eggs). Since then, I just avert my eyes when he makes his scrambled eggs. It’s painful. Apparently my process was too complicated for him. Continue reading “Scrambling Some Eggs”
Our household is eating more eggs than ever, and I’m including them in my lunch bag in different ways (hello, frittatas!). Lately, though, I’ve been adding soy sauce eggs into the mix because they’re the perfect mid-afternoon snack.
What are soy sauce eggs? Quite simply, they are hard- or soft-boiled eggs that have been peeled and marinated in a soy sauce solution. The marinade penetrates the egg white and adds lots of flavor.
I make them in batches of six, though I think I’m going to need to up my game and starting making them by the dozen since the husband is also consuming them. He likes having a low calorie, low carb option at the ready.
These eggs are, of course, delicious on their own. I also use them when making my versions of bibimbap or ramen. Add them as a topping to stir fries or fried rice. Or anything. Seriously. Anything.