Celiac.com 09/07/2019 - With fall just around the corner, and plenty of delicious summer vegetables still on hand, this vegetarian chili is easy to make and delicious to eat. It's guaranteed to leave plenty of smiling faces at the table.

Ingredients:

• 3 tablespoons olive oil
• ½ cup chicken broth
• ¼ cup chili powder
• 1 tablespoons ground cumin
• 1 teaspoon salt
• ½ teaspoon ground cayenne pepper, optional
• 8 oz. fresh tomatillos
• 1 medium zucchini, diced
• 1 cup diced onion
• 2 tablespoons minced garlic
• 1 can sweet corn kernels, fresh, canned or frozen
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 cup thinly sliced carrots
• 2 cans red, black or pinto beans
• 1 can tomatoes in purée, tomatoes coarsely chopped
• 1 cup diced tofu (Optional)

Directions:
Heat oil in a large stock pot over medium heat. 

Add onion and cook 2 to 3 minutes, stirring, until onion starts to soften. 

Add garlic and stir until garlic becomes fragrant.

Add red and green bell peppers and carrots and cook about 5 minutes, stirring often, until carrots soften a bit.

Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute.

Add tomatillos and zucchini and cook about 10 minutes, stirring often, until tomatillos get soft.

Stir in remaining ingredients. 

Bring to a boil, reduce heat to low, cover and simmer 20 minutes.

Uncover and simmer another 10 minutes, stirring occasionally, until sauce thickens and vegetables are tender.

Serve with your favorite gluten-free bread, crackers, or tortilla chips.

Celiac.com 07/28/2018 - What do you get when you cross pico de gallo, guacamole and shrimp? The answer is this fresh, delightful ceviche that can also be served as a fancy salsa, and is sure to be the breakout star for your next food gathering.

Ingredients:

• 1¼ pounds raw shrimp peeled and deveined
• 4 medium limes, juiced
• 2 medium/large avocados
• ½ Persian cucumber
• 4 medium fresh tomatoes
• 1 small onion diced
• ½ cup cilantro chopped
• 1 tablespoon olive oil
• ¼ tsp salt and black pepper, or to taste
• Tortilla chips and gluten-free hot sauce of choice, as desired

Directions:
Season shrimp lightly with salt and pepper. 

Place a large skillet over medium high heat. Once the pan is hot, add 1 tablespoon olive oil. Add shrimp in a single layer and sauté about 1½ minutes on each side. 

When shrimp is cooked through, remove from the pan.

Transfer shrimp to cutting board, coarsely chop and place into a large mixing bowl.

Squeeze the lime juice over the shrimp, stir and set aside to marinate.

As shrimp marinates, dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

Add dice onion and chopped fresh cilantro. 

Gently stir everything together until well combined. 

Serve in small bowls, with hot sauce and tortilla chips, as desired.

Celiac.com 07/07/2018 - Summer means many things, but among them, summer means peaches and fresh salsa. This happy salsa blends roasted tomatoes, peaches, and onion with a dash of jalepeño pepper for a tasty refreshing summertime salsa treat.

Ingredients: 

• 2-3 8-ounce fresh peaches, pitted and peeled—about 2 cups
• 4-5 medium tomatoes—about 1½ cups
• ½ medium red onion, diced small
• 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded
• Small handful cilantro
• Juice of 2-3 fresh limes
• 1 teaspoon kosher salt, or more as needed
• Tortilla chips, for serving

Note: Goes great with guacamole!

Directions:
In a cast iron skillet or pan, roast 8-10 tomatoes, jalapeño and onion. Add add peach chunks last, Roast tomatoes, pepper, onion, until blackened and soft. Roast peaches until browned, or even a bit charred.

In a blender, combine about 1 cup of roasted tomatoes, peaches, red onion, pepper, cilantro, lime juice and salt, and purée until smooth.

Adjust flavor with additional ingredients or salt, as needed.

Serve with tortilla chips and guacamole, as desired.

Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.

Ingredients:

• 2 cans gluten-free green chili enchilada sauce (I use Hatch brand)
• 1 small head cauliflower, roasted and chopped
• 6 ounces chicken meat, browned
• ½ cup cotija cheese, crumbled
• ½ cup queso fresco, diced
• 1 medium onion, diced
• ⅓ cup green onions, minced
• ¼ cup radishes, sliced
• 1 tablespoon cooking oil
• 1 cup chopped cabbage, for serving
• ½ cup sliced cherry or grape tomatoes, for serving
• ¼ cup cilantro, chopped
• 1 dozen fresh corn tortillas 
• ⅔ cup oil, for softening tortillas
• 1 large avocado, cut into small chunks

Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.

Directions:
Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.

Add chicken and brown lightly on both sides. 

Remove chicken to paper towels to cool.
 
Cut cauliflower into small pieces and place in the oiled pan.

Roast in oven at 350F until browned on both sides.

Remove from the oven when tender. 

Allow roasted cauliflower to cool.

Chop cauliflower, or break into small pieces and set aside.

Chop cooled chicken and set aside.

Heat 1 inch of cooking oil in a small frying pan.

When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 

Remove soft tortilla to a paper towel and repeat with remaining tortillas.

Pour enough enchilada sauce to coat the bottom of a large casserole pan.

Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.

Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.

When pan is full of rolled enchiladas, top with remaining sauce.

Cook at 350F until sauce bubbles.

Remove and top with fresh cotija cheese and scallions.

Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.

Ingredients:

• 3 cups ripe fresh tomatoes, diced
• 1 cup shredded green cabbage
• ½ cup diced yellow onion
• ¼ cup chopped fresh cilantro
• 1 jalapeno, seeded
• 1 Serrano pepper, seeded
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• salt to taste
• black pepper, to taste

Directions:
Purée all ingredients together in a blender.

Cover and refrigerate for at least 1 hour. 

Adjust seasoning with salt and pepper, as desired. 

Serve is a bowl with tortilla chips and guacamole.

Celiac.com 06/05/2018 - It’s never a bad idea to have a great fresh salsa recipe on hand as summer approaches. This happy salsa blends roasted tomatillos, yellow mangos pineapple, and onion with fresh fruit and a dash of jalepeño for a tasty salsa treat.

Ingredients: 

• Two 8-ounce yellow Ataulfo mangoes, seeded, peeled and chopped—about 2 cups
• 10-12 medium tomatillos (10 ounces total), husked, rinsed and finely chopped—about 1½-2 cups
• 10-12 ounces fresh pineapple chunks, peeled, cored and chopped—about 2 cups (larger chunks okay for roasting, smaller for adding later)
• ½ medium red onion, halved, diced small
• 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded
• Small handful cilantro
• Juice of 2-3 fresh limes, more as needed
• 1 teaspoon kosher salt, or more as needed

Note: Goes great with guacamole!

Directions:
In a cast iron skillet or pan, roast 8-10 tomatillos, pineapple chunks, jalapeño and 2 onion halves.

Combine about 1 cup of mango, roasted tomatillos, roasted pineapple, 1 red onion half, pepper, cilantro, lime juice and salt in blender and purée until smooth.

Pour into a large bowl, and add remaining chunks of fresh mango, pineapple, and tomatillo, along with the diced onion.

Adjust flavor with additional ingredients or salt, as needed.

Serve with tortilla chips and guacamole, as desired.

Celiac.com 04/28/2018 - Looking for a tasty, memorable, gluten-free dish to star in your next breakfast or brunch production? This Spanish-style egg and potato omelette is just the thing. A simple blend of eggs, onions and potatoes is coaxed into a delicious, memorable entreé.

For the eggs and potatoes:

• 1 pound Yukon Gold or other yellow potatoes
• 9 large eggs
• ¾ cup extra-virgin olive oil
• 1 medium yellow onion
• Coarse sea salt
• Freshly ground black pepper

For the herbed mayonnaise:

• Handful of fresh dill. Or any blend of any herbs you like, including mint, basil and thyme
• ⅓ cup mayonnaise
• ½ lemon

For the eggs and potatoes: 
Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. 

Rinse and cut the potatoes into ¼-inch rounds, placing them flat in the skillet as you work. 

Peel the onion and cut into thin slices, adding them to the pan. 

Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don’t stick to the pan.

Strain oil through a heatproof colander into a heatproof bowl. 

Position an oven rack 6 inches from the heated broiler element. 

Put aside at least 1 tablespoon of the onion-flavored oil; you can save the rest to use again later.

Whisk the eggs in a large bowl, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat.

Coat the empty skillet with reserved oil and heat to medium high.

Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. 

Transfer to the oven and broil about 3 minutes, or until puffy and golden brown.

Prepare the herbed mayo by mincing the dill or other herbs, and place in medium bowl, along with the mayo. Squeeze in the juice from the ½ lemon, stirring until well mixed.

Use a thin spatula to loosen around the edges of the eggs and then under them. Slide cooked eggs and potatoes out of the pan and onto a cutting board. 

Sprinkle with a dash of salt, and allow to rest a few minutes. 

Cut into 6 equal wedges, and serve warm or at room temperature, with dollops of the dill mayonnaise.

Celiac.com 02/17/2018 - Roasted vegetables and smashed potatoes come together with enchilada sauce to deliver a tasty, memorable meal.

Ingredients:

• 10 medium roasted potatoes, smashed
• 1 head cauliflower, cut into florets
• 12 ounces whole button mushrooms
• 3 small zucchini, chopped
• 2 cups chopped carrots
• ½ cup black olives (canned, sliced)
• 3 cups water
• ½ cup milk, more as needed
• ¼ cup butter 
• 1 dozen corn tortillas
• 3 cups gluten-free enchilada sauce, red or green, as desired
• 8 ounces shredded Cheddar cheese
• ¼ cup olive oil
• salt and pepper to taste

Directions:
Heat oven to 425 degrees F (220 degrees C).

In a large mixing bowl, combine cauliflower, mushrooms, zucchini, potatoes and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper.

Spread vegetables in a single layer in a shallow baking dish. Roast vegetables until tender, about 30 minutes. Stir once about midway through cooking.

Remove roasted vegetables from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).

In a large bowl, mash the potatoes with the butter and milk to standard mashed potato consistency.

Stir in roasted vegetables.

In a dry skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce.

Put a large spoonful of potato-veggie mixture into the center of each tortilla.

Top mixture with 1 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish.

Pour extra sauce over top, and top with remaining cheese.

Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, until the enchiladas are heated and cheese is bubbly.

Celiac.com 01/10/2018 - If you're looking for a tasty variation on the usual winter stews of soups, try this delicious red chile sauce. It makes a great potluck dish and is sure to leave plenty of happy eaters on game day.

Ingredients:

• 2 pounds boneless pork shoulder, trimmed and cut in half
• 2 quarts of chicken broth
• ¾ cup dried chiles de arbol
• 4 or 5 dried ancho chiles
• 3 15-ounce cans white hominy, drained and rinsed
• 6 cloves garlic (2 smashed, 4 minced)
• 2½ teaspoons ground cumin
• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 1 tablespoon dried Mexican oregano (regular will do in a pinch)
• 1 bay leaf
• Kosher salt
• Diced avocado, tortilla chips, lime wedges, chopped cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Directions:
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.

Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

Transfer the chiles and 1½ cups of the soaking liquid to a blender.

Add the smashed garlic and ½ teaspoon salt and blend until smooth.

Strain through a fine sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and ½ teaspoon salt; set aside.

Heat the vegetable oil in a stock pot over medium heat.

Add the onion and cook about 5 minutes, stirring occasionally, until soft.

Add the chopped garlic and cook about 2 minutes, until fragrant.

Increase the heat to medium high.

Put the onion and garlic into a bowl and set aside for a few minutes.

Add the pork to the pot and sear, turning as needed, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, ½ teaspoon salt and ½ cup to ¾ cup of the chile sauce, to taste.

Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook for about 3 hours, turning the pork a few times, until tender.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.

Remove the bay leaf.

Put the pork on a cutting board, chop, and return chopped pork to the pot.

Add water or broth as needed if the pozole is too thick. Season to taste with salt.

Serve with assorted toppings and the remaining chilihil sauce.

Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero.

I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole.

This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles.

Ingredients:

• Three 15-ounce cans of hominy, drained
• 8 cups chicken stock
• 2 cups water
• 6 chicken thighs on the bone, with skin
• 1 pound tomatillos, husked and halved
• 1 medium onion, quartered
• 2 poblano chiles, cored, seeded and quartered
• 2 jalapeños, seeded and quartered
• 6 large garlic cloves, smashed
• 1 tablespoon oregano leaves
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil

For Serving:

• Finely shredded cabbage
• Fresh Mexican cheese (queso fresco)
• chopped cilantro
• sliced radishes
• chopped onion
• diced avocado
• sour cream
• tortilla chips
• lime wedges

Directions:

In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes.

Skim any fat from the cooking liquid and reserve.

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano.

Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth.

Season with salt and pepper.

In a large deep skillet, heat the vegetable oil.

Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes.

Pour the green sauce into the cooking liquid in the stock pot.

Add the hominy and bring to a simmer over moderate heat.

Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through.

Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

Celiac.com 09/23/2017 - Looking for a light refreshing salad that will help you turn corners at the next cookout? Look no further.

Esquite is basically an the off-the-cob version of elote, the popular Mexican street food dish. This recipe adds grilled and chopped poblano chiles.

Ingredients:

• 4 ears of corn, in husk
• 3 small poblano chiles
• 3 tablespoons unsalted butter
• 2 scallions, chopped
• ⅓ cup crumbled cotija cheese
• ¼ cup fresh cilantro, chopped, as desired
• 3 tablespoons fresh lime juice
• 2 tablespoons fresh Mexican crema with a dash of hot sauce, as desired, for serving
• 1teaspoon gluten-free hot sauce, to taste
• vegetable oil (for grill)
• Kosher salt

Directions:
Heat a grill to medium heat; oil grate.

Whisk lime juice and hot sauce in a medium bowl, with a dash of salt. Set dressing aside.

Grill corn in husks for about 10–12 minutes, turning occasionally, until corn husks are charred black and some of the kernels are dark brown

Grill chiles alongside corn, turning as needed, for about 8-10 minutes, until blackened in spots and crisp, but tender.

Transfer corn and chiles to a platter to cool a bit before shucking corn. While corn cools, peel the charred skin off of the poblano chiles. Remove seeds from chiles and chop.

Butter the corn, then cut kernels from cobs, and place into bowl with the dressing.

Add to corn along with scallions. Toss to combine.

Top with crema, cojtija cheese, and cilantro as desired.

Salt to taste and serve with lime wedges.

Celiac.com 08/19/2017 - One of my favorite taquerias serves some of the tastiest grilled scallions I've ever had. This recipe brings those winning flavors to the grill.

Ingredients:

• 4 bunches scallions
• 3 tablespoons olive oil
• 1 teaspoon salt
• pinch of cayenne

Directions:
Trim scallions and toss with olive oil, salt and a pinch of cayenne

Grill until charred and beginning to wilt, about 3-5 minutes.

Splash with lime juice and a dash of olive oil.

Serve with lime wedges.