Eric and I decided to host a small neighborhood party over the weekend. After living in our new home for six months, and only meeting a handful of neighbors, we thought it would be fun to get to know the families that live around us a little better.
I planned the dinner but asked my guests to bring appetizers. What I thought was interesting was a sub-food theme appeared. Gluten-free. Yep, every appetizer was free of wheat, barley and rye. While some were intentional and some were not, I thought this was certainly a sign on our times.
While I am not on a gluten-free diet myself nor do I advocate it for anyone who isn’t gluten intolerant, I do like recipes that aren’t so bread or heavily grain focused. Interestingly enough, I have also traded many of my old recipes, that I used to make for my growing teenage boys, for new ones that are lower glycemic, higher in protein and low in the grain category.
Thai Turkey Lettuce Wraps is one of these new recipes that I now make at least twice per month.
It’s super yummy, full of flavor and keeps both Eric and I satisfied. Plus it’s really easy to make. The ground turkey filling uses seasonings and lime juice similar to those in larb, a popular Thai appetizer. Just add brown rice and maybe some sauteed snow peas to complete the meal. Is it also gluten- free you wonder? This time- Yep!
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 pound ground turkey, 93/7 lean
- ¼ cup fresh mint, chopped
- ¼ cups fresh cilantro, chopped
- 3 tablespoon fresh lime juice
- 1 ½ tablespoon Thai Fish sauce (found in the Asian section of most grocery stores)
- Pinch of crushed red pepper
- 16 Napa (Chinese) cabbage leaves
- Optional: lime wedges, shredded carrot, hoisin sauce
- Heat a nonstick pan over medium heat. Add oil and onion and sauté for 3 minutes. Then add the ground turkey and cook until done, stirring to crumble. Drain and return the turkey and onion to the pan.
- Stir in the mint, cilantro, lime juice and fish sauce. Season with salt and pepper to taste.
- To serve, scoop about 3 tablespoons into each cabbage leave and sprinkle with shredded carrot. Serving size is about 4 per person.
- Serve with lime wedges and hoisin sauce. Plus some brown rice, too.