[recipes] 
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curry chicken - gluten free
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Ingredients:

1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons gluten-free curry powder (make sure it's certified gluten-free)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil or coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, minced
1 can (14 ounces) coconut milk
1 cup gluten-free chicken broth
2 cups mixed vegetables (such as bell peppers, carrots, and peas)
Fresh cilantro, chopped (for garnish)
Cooked white or brown rice (gluten-free) for serving
Instructions:

Season and Brown the Chicken:

In a bowl, mix the gluten-free curry powder, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and pepper.
Season the chicken pieces with about half of this spice mixture.
Heat the oil in a large skillet or pan over medium-high heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the skillet and set aside.
Prepare the Curry Base:

In the same skillet, add a bit more oil if needed. Sauté the chopped onion until it's soft and translucent.
Add the minced garlic and ginger, and sauté for another minute until fragrant.
Add Spices and Liquid:

Add the remaining spice mixture to the skillet and stir to coat the onions, garlic, and ginger.
Pour in the coconut milk and chicken broth, and stir to combine. Let the mixture come to a gentle simmer.
Simmer and Add Chicken:

Return the browned chicken pieces to the skillet and let everything simmer together for about 10-15 minutes, allowing the flavors to meld and the chicken to cook through.
Add Vegetables:

Add the mixed vegetables to the skillet and continue to simmer for an additional 5-7 minutes, or until the vegetables are tender.
Adjust Seasonings:

Taste the curry and adjust the seasonings if needed, adding more salt, pepper, or spices to suit your preference.
Serve:

Serve the gluten-free curry chicken over cooked white or brown rice.
Garnish with chopped fresh cilantro.
Enjoy:

Enjoy your flavorful and gluten-free curry chicken with rice, and perhaps some gluten-free naan bread or a side salad.
This gluten-free curry chicken recipe is a comforting and satisfying dish that brings together the rich flavors of curry spices and tender chicken in a creamy coconut-based sauce. Feel free to customize the vegetables and spices to your liking.

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meatloaf - gluten free
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Ingredients:

1 1/2 pounds ground beef (or a mixture of ground beef and ground pork)
1 cup gluten-free breadcrumbs (made from gluten-free bread)
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper (any color)
2 cloves garlic, minced
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup ketchup (gluten-free)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
For the glaze:
1/4 cup ketchup (gluten-free)
2 tablespoons brown sugar (or coconut sugar for a refined sugar-free option)
1 tablespoon apple cider vinegar
Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C).
Prepare the Meat Mixture:

In a large bowl, combine the ground beef, gluten-free breadcrumbs, chopped onion, chopped bell pepper, minced garlic, eggs, applesauce, ketchup, chopped parsley, dried oregano, dried thyme, salt, and black pepper.
Mix well until all ingredients are thoroughly combined.
Shape the Meatloaf:

Transfer the meat mixture to a baking dish and shape it into a loaf shape.
Make the Glaze:

In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
Apply the Glaze:

Spread a generous layer of the glaze over the top of the meatloaf.
Bake:

Place the baking dish in the preheated oven and bake for about 50-60 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
Rest and Serve:

Once the meatloaf is cooked, remove it from the oven and let it rest for a few minutes before slicing.
Slice and Enjoy:

Slice the gluten-free meatloaf and serve it with your favorite sides, such as mashed potatoes, steamed vegetables, or a gluten-free gravy.
This gluten-free meatloaf is flavorful, moist, and perfect for a comforting and satisfying meal. Enjoy!

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pork chops - gluten free
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Ingredients:

4 bone-in pork chops
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil or cooking oil of your choice
1 tablespoon butter (or dairy-free alternative)
Fresh herbs (such as rosemary, thyme, or sage) for garnish (optional)
Instructions:

Season the Pork Chops:

Pat the pork chops dry with paper towels. This helps the seasoning stick and ensures a nice sear.
Season both sides of the pork chops with salt, pepper, garlic powder, and paprika.
Preheat the Pan:

Heat a skillet or frying pan over medium-high heat. Add the olive oil and allow it to get hot.
Sear the Pork Chops:

Carefully place the seasoned pork chops in the hot pan. Cook for about 4-5 minutes on each side, or until they develop a golden-brown sear. The internal temperature of the pork chops should reach at least 145°F (63°C). Cooking time may vary depending on the thickness of the chops.
Add Butter and Baste:

In the last minute or two of cooking, add the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the pork chops with the melted butter. This adds extra flavor and moisture.
Check Doneness:

Use a meat thermometer to check the internal temperature of the pork chops. Once they've reached the recommended temperature of 145°F (63°C), remove them from the pan.
Rest the Pork Chops:

Place the cooked pork chops on a plate and cover them loosely with aluminum foil. Allow them to rest for about 3-5 minutes. This allows the juices to redistribute throughout the meat, ensuring juicy and tender pork chops.
Serve:

Garnish the pork chops with fresh herbs, if desired.
Serve the gluten-free pork chops with your choice of sides, such as roasted vegetables, mashed potatoes, or a side salad.
Enjoy:

Enjoy your perfectly cooked gluten-free pork chops with your favorite sides, and savor the delicious flavors!
Remember, always double-check labels and ingredients to ensure that all components of your meal are gluten-free.

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spaghetti - gluten free
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Ingredients:

For the Tomato Sauce:

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes (check label for gluten-free)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Optional: red pepper flakes for some heat
For the Gluten-Free Spaghetti:

8 ounces gluten-free spaghetti (such as brown rice, quinoa, or lentil pasta)
Salt for boiling water
Fresh basil leaves, chopped (for garnish)
Grated Parmesan cheese (make sure it's gluten-free, or omit for dairy-free)
Instructions:

Prepare the Tomato Sauce:

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and add the dried basil, dried oregano, salt, pepper, and red pepper flakes if using.
Stir well, bring to a simmer, and let the sauce cook for about 15-20 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed.
Cook the Gluten-Free Spaghetti:

Bring a large pot of water to a boil. Add salt to the boiling water.
Add the gluten-free spaghetti and cook according to the package instructions until al dente. Be sure to follow the recommended cooking time for your specific pasta type, as gluten-free pastas can have different cooking times.
Once cooked, drain the pasta and rinse it briefly with cold water to prevent sticking.
Combine Sauce and Pasta:

Add the cooked gluten-free spaghetti to the tomato sauce and toss gently to coat the pasta evenly with the sauce.
Serve:

Divide the gluten-free spaghetti among serving plates.
Garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired.
Enjoy:

Serve the gluten-free spaghetti immediately while it's hot. You can also add some extra red pepper flakes, grated cheese, or a drizzle of olive oil on top, if you like.
This gluten-free spaghetti recipe provides a classic and flavorful Italian meal that's safe for those with gluten sensitivities. Feel free to customize the recipe with additional ingredients such as sautéed vegetables, cooked ground meat, or a dairy-free cheese alternative.

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sukiyaki - japanese 
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Sukiyaki is a delicious and flavorful Japanese hot pot dish that features thinly sliced beef, vegetables, tofu, and other ingredients cooked in a savory and sweet soy-based broth. It's typically enjoyed during colder months and is a great communal meal to share with family and friends. Here's a traditional sukiyaki recipe for you to enjoy:

Ingredients:

1 pound thinly sliced beef (traditionally ribeye or sukiyaki-cut beef)
1 onion, thinly sliced
2 cups napa cabbage or bok choy, chopped
1 package of shirataki noodles, rinsed and drained
1 block of firm tofu, cubed
2-3 green onions, cut into 2-inch lengths
1 cup enoki or shimeji mushrooms (optional)
1 cup konnyaku (optional), sliced into thin rectangles
2 tablespoons vegetable oil or suet
Sukiyaki Sauce:
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup sake (Japanese rice wine)
3 tablespoons sugar
1 teaspoon dashi powder (or 1 cup dashi broth)
2-3 eggs, beaten (for dipping)
Instructions:

Prepare Ingredients:

Slice the beef into bite-sized pieces if they're not already pre-sliced.
Cut the onion into thin slices.
Cut the napa cabbage or bok choy into bite-sized pieces.
Rinse and drain the shirataki noodles. If they're too long, you can cut them into more manageable lengths.
Cut the tofu into cubes.
Trim the roots of the enoki or shimeji mushrooms and separate them.
If using konnyaku, rinse and cut it into thin rectangles.
Make Sukiyaki Sauce:

In a bowl, mix together the soy sauce, mirin, sake, sugar, and dashi powder (or dashi broth). Set aside.
Cooking Sukiyaki:

Heat a sukiyaki pot, large skillet, or shallow pan over medium heat. Add the vegetable oil or suet.
Add the sliced onion and cook until translucent.
Layer Ingredients:

Add the thinly sliced beef on top of the onions. Allow the beef to cook slightly before moving on.
Add Sukiyaki Sauce:

Pour a portion of the sukiyaki sauce over the beef and onion. Allow the meat to cook in the sauce for a minute or so.
Add Vegetables and Tofu:

Add the napa cabbage or bok choy, shirataki noodles, tofu, and other optional ingredients like mushrooms and konnyaku to the pot.
Simmer and Cook:

Pour more sukiyaki sauce over the ingredients and let everything simmer together. You can add more sauce as needed throughout the cooking process.
Dipping and Eating:

As the ingredients cook, you can start dipping them in the beaten eggs. Once the meat and vegetables are cooked to your liking, dip them into the beaten eggs and enjoy.
Continue Cooking:

Keep adding more ingredients to the pot, dipping them in the eggs, and enjoying the delicious flavors.
Serve:

Serve sukiyaki with steamed rice and the remaining sukiyaki sauce for dipping.
Remember that sukiyaki is a communal dish, so it's best enjoyed with family or friends gathered around the table. Enjoy the rich flavors and wonderful experience of cooking and sharing sukiyaki together!