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.
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”
Chile Verde is a green, tangy tomatillo-based salsa or sauce. While you can certainly use the sauce for dipping chips or chilaquiles, I love simmering chicken or pork in the sauce for a quick weeknight stew. I love the addition of jalapeno to the sauce, but it can be omitted if your prefer your food less spicy.
(You can also ramp up the heat by using additional peppers or adding a few dashes of red pepper flakes or chipotle powder.)
There is no need to add a thickener to the salsa — the tomatillos have lots of pectin to do the job.
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 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.