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!

Grilled Fish Tacos

Let me be perfectly clear: while this recipe is for fish tacos, you can make a good taco out of just about anything. Steak, chicken, and carnitas (shredded pork) are popular fillings. But fish tacos are something special. And they’re so easy.

Obviously, since these tacos are gluten-free, they’re not covered in a heavy, and often greasy, batter. Instead, the fresh flavor of the fish shines through, and additional yumminess comes a tangy cabbage slaw. If you’re not up for making a slaw, diced onions and cilantro with a bit of lime juice works just as well. If you like your tacos with a bit heat, add a small amount of diced jalapeno.

Larb, or Ground Meat Lettuce Cups

While you may not have heard of larb by that name, you are likely familiar with the variation known as “lettuce cups”. Lettuce cups often feature Chinese flavors while larb tends to be spicier, with flavors of Thailand and Laos.

This ground meat dish features lime juice, fish sauce, chiles, and herbs. You can use any type of ground meat, though chicken seems to be the most traditional. Serve in lettuce cups and make a little extra sauce for spooning over the completed dish if you’d like.

Once interesting ingredient in this dish is ground toasted rice. It can be optional, but the rice powder adds a bit of crunchiness that is surprising, so I suggest going for it. You can toast the rice on the stove, but I prefer the oven method because it’s less hands-on — I do all the other meal prep while the rice is browning away!

Meatloaf with Ketchup-Vinegar Glaze

I grew up eating really bad meatloaf — it was dry and covered with ketchup. Yet I still loved the stuff. I love it even more now that I’m an adult because, as with many of the foods from my childhood, I’ve discovered and refined recipes that suit my more adventurous tastes. But I admit it: I still frequently use a variation on the traditional ketchup glaze.

Traditional meatloaves are made with a bread-and-milk panade. Unless you’re doing a lot of gluten-free baking, chances are you don’t have much GF bread to spare. Another option is gluten-free breadcrumbs, or…you can do as I do and use meaty, tasty mushrooms to your meatloaf. In addition to adding incredible flavor, mushrooms help keep your meatloaf moist and increases flavor.

This recipe includes basic seasonings. Use them as suggestions. Fresh herbs and different spices can change up the flavor in great ways. Like heat? Add some cayenne or fresh jalapeno. I sometimes add about a 1/2 cup of shredded Parmesan cheese to my meatloaf mixture. There is no one way to make a meatloaf.

One thing: while you can make your meatloaf in a loaf pan, I like this freeform style because it keeps the loaf from stewing in its juices.

[box type=”note” style=”rounded” border=”full”]Instead the ketchup glaze, serve with mushroom gravy.[/box]

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