I spend Sunday afternoons doing lunch prep, weeknight meal prep, and making fun stuff like condiments. Once I learned how crazy easy it is to make some of the foods I use all the time, I became an evangelist for saving money on certain items (dear every friend I have, I do apologize for my behavior, and, look!, I made you mustard!). Continue reading “Homemade Condiments”
Many people believe the pico de gallo — a mix of tomatoes, onions, pepper, and cilantro — served in many Mexican restaurants is the only type of salsa there is. Salsa is, quite simply, Spanish for sauce, and these sauces can be as varied as sauces in any other cuisine.
For fish tacos, nothing beats a fruit-based salsa. I love the flavor of this spicy grilled pineapple salsa. It comes together quickly, and can be used for other dishes as well!
One of the things I love about gluten-free eating is the variety of foods I’ve discovered by exploring the foods of various cultures around the world. While a GF diet can be challenging, I think it also encourages me to explore foods more broadly than I once did.
Of course, sometimes that exploration takes me right back home. As a native of California, I have Mexican food in my blood. When my husband and I travel, the first food we crave is Mexican (and those cravings have lead to some very, very interesting meals in various countries of the world). Generally, our first meal at home comes in the form of tacos. Continue reading “Bringing It All Back Home: Chicken Chile Verde”
I love nachos, but they don’t love me. If they did, then the platter wouldn’t be so overstuffed with deliciousness! It’s really hard to practice portion control when you’re facing all those chips.
To make my life easier, I love to make individual nachos. These handheld bites have everything that makes a nacho great: crispy corn tortilla chip, meat or beans or both, tangy salsa, cheese, sour cream, olives if you wish. They’re perfect for leftover meats like pulled pork. And, of course, they’re gluten free!
These nachos are also great for parties where you don’t want to serve a big messy platter of food. Figure three chips (or one corn tortilla) per guest, and load them up with your favorite toppings!
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”
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!
I started making turkey enchiladas many years ago as a way to use up turkey leftovers after Thanksgiving. They are amazingly fast to pull together, meaning you’ll impress family and friends with something that seems complicated but is super-easy (don’t tell!). And these enchiladas are naturally gluten-free.
If you don’t have turkey, substitute leftover chicken. Or make them vegetarian with grilled or roasted vegetables. While I like to do the traditional rolled-up version of enchiladas, sometimes, I substitute what I call an enchilada pie: I layer tortillas, sauce, meat or veggies, and a bit of cheese (sort of like a lasagna). When made like this, the end result reminds me of chilaquiles.
Be prepared to work assembly-line style by having all your ingredients lined up and ready to go before you get started.
A note about store-bought enchilada sauces: to my surprise, many of the sauces I see on market shelves are not gluten-free. In this recipe, I use tomatillo salsa with some green chiles in place of green enchilada sauce — I love how it adds tanginess to the dish. For enchiladas made with a red sauce, I start with my own Red Chile Sauce, adding flavors to suit my mood.