Trip around the world

Ok, so I honestly can’t go on a trip around the world, but here lately I’ve been craving ethnic food something fierce… Thai, Vietnamese, Mexican, and especially Ethiopian.  Before going gluten-free, I used to have all of these on a regular basis, especially the Ethiopian.  There was an awesome place in BackBay called Addis Red Sea which had the most incredible food.  Lots of wonderful chicken, beef, lamb and vegetarian dishes, all perfectly spiced.  A great Mexican place I used to go was Fajitas N Ritas.  The food was good, but it had the best margaritas anywhere.  The sour ones were superb.  There were several nice Thai and Vietnamese places I used to frequent.  I’ve missed all of that.

Until now.

I’m getting more and more away from the bland steak and chicken that I first started out making and have really started coming into some prety good food.  I know when I was first diagnosed, I thought all I’d be able to eat was meat and veggies.  I’ve since learned that meat and veggies aren’t so bad, and can be very versatile with the aid of spices.

But I digress.

My Ethiopian adventure is on hold for the moment, pending a trip to the spice store.  There’s this awesome spice place in Lexington that my friends have raved about but I’ve yet to go into.  I could just go to Whole Foods, but there’s something about *fresh* spices that appeals to me, especially for something like this.  But this new food rota is full of ethnic food.  I’ve got Mexican, Chinese, Vietnamese and Thai.  Have you ever had those days where you just crave take-away?  The easy food for life on the run?  I have.  So this rota is just for that.

Last night (see below for pics) was Thai Beef in Lettuce wraps.  I made my own soy sauce substitute, which was really good!  It’s not as dark as the real thing, but has all the flavor, and little of the fat (no oil in it).  That recipe can be found here.  The only things I’d change in this is I would spice the beef up more.   Not so much with more heat, but with more spice.  Cumin and or chili powder would’ve suited this nicely.  I also didn’t add the whole amount of chili flakes, since the DH isn’t that keen on hot foods.  i just took the shaker with me and added for myself.  For the rice in this dish, I used half a head of cauliflower shredded in the Cuisinart and then microwave it in a covered bowl (Ok, I used Saran wrap and a glass bowl. ) and microwave for 6-7 minutes.  It makes a darn good rice substiture.  The DH, who hates rice, liked this.

This recipe, btw, comes from 500 More Low Carb Recipes.  Low carb tends to marry well with gluten free.

Thai Beef Lettuce Wraps

1 lbs (455 g) ground beef (Use ground round or sirloin if you can)

1 tsp red pepper flakes

1/2 cup (80 ml) chopped onions

1 clove garlic


1 medium yellow pepper diced (or whatever colour you have on hand)

1/4 cup (60ml) lemon juice

2 tsp chopped fresh mint

1 tsp gluten free beef bouillon granules (I actually use a vegan “beef” one that is wonderful)

1/2 head cauliflower, shredded

1 Tbsp (15 ml) fish sauce (nuoc mam or nam pla)

2 tsp soy sauce substitute


1/2 cup (60 g) chopped peanuts (OPTIONAL)

1/2 cucumber, diced small

16 lettuce leaves (I’d recommend either Romaine or Butter lettuce over iceberg)

In a big skillet, break up and brown the beek with the pepper flakes (I’d also recommend cumin and/or a pinch of chili powder, salt or seasoning salt and pepper.  A pinch of coriander would work nicely too).

When the beef is browned, tilt the pan and spoon off any fat that’s accumulated (with round and sirloin, there’s barely any).  Stir in the onion, garlic, pepper, lemon juice, mint and beef bouillon granules.  Stir until bouillon dissolves.  Turn burner on low and let the whole thing simmer.

Now you can start on the “rice”.  Put the shredded cauliflower in a microwavable casserole dish with a lid (or do the “ghetto” method of a glass bowl and Saran Wrap or wax paper) add a couple of tablespoons of water, and microwave for 6-7 minutes on high.

By the time the “rice” is done, the peppers in onions should be tender.  Drain the “rice” and stir into the beef mixture.  Stir in fish sauce and soy sauce substitute too. 

Put your peanuts if using and cucumber in small dishes.  Arrange 4 good sized lettuce leaves on each of four plates and spoon a mound of the meat mixture next to them.  To eat, spoon some of the meat mixture into a lettuce leaf and sprinkle with peanuts and cucumber.  Wrap in the lettuce and eat as you would a burrito.