Sunday, August 26, 2012

Spicy Peanut Butter Turkey - Dairy, Soy, Wheat/Gluten Free

  This sounds strange but is so tasty. I discovered it online and started making way back before we knew about most of Jack's allergies. Back then, we made it with chicken and real soy sauce and served it over brown rice. We've had to adjust the recipe some since then but it still is one of our very favorite dishes. Even though it has very few ingredients, it has a complex flavor and along with the spiciness and peanuts, it's very reminiscent of Thai food.

  Also, I recently discovered coconut aminos while at a great local health food store called The Sunflower Shoppe. It's soy free but tastes pretty close to soy sauce, though milder. The downside of that is that to replicate the flavor intensity of a recipe calling for soy sauce, you have to use a ton of it and, well, it ain't cheap. So if you have this stuff available to you, give it a try. Maybe you'll like the milder flavor and the convenience of not having to make your own "soy sauce" and it'll be worth the price. Here's my favorite soy sauce substitute recipe that works really well in this dish.

Also, you can adjust the spiciness by adding more or less red pepper flakes. 1 tsp is about what we use and it's not too hot for my 3 year old and almost 2 year old, but they have strange palates!

Spicy Peanut Butter Turkey

1 lb turkey cutlets, cut into 1 inch pieces
1 Tbl olive oil
1/2 tsp each salt and pepper
1 cup chunky peanut butter (smooth works fine too but isn't as fun!)
1/3 cup soy sauce substitute (recipe linked above), soy sauce, or 1/2 cup coconut aminos + 1 tsp salt
1/2 cup water
1 tsp crushed red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
2-3 green onions, thinly sliced
2 cups cooked quinoa (preferably cooked in vegetable broth rather than water, for flavor)

In a measuring cup or small bowl, mix peanut butter, soy sauce, and water until smooth and blended. Stir in pepper flakes, garlic, and onion powder and 1/2 tsp salt. Set aside.*
In a large skillet, heat olive oil over medium-high heat. Add turkey, salt, and pepper. Stir frequently to prevent turkey from sticking to skillet, about 6-8 minutes until cooked through and beginning to brown a bit.
Reduce heat to medium-low. Pour peanut butter mixture into skillet with turkey and stir constantly, being sure to scrape the bottom well, for 5 minutes. Stir in sliced green onions.
Serve over quinoa.

*The longer this mixture sits, the better all the flavors become. If possible, make this 30 minutes or so before you start cooking, but the flavor will still be great if you make it right before hand.

1 comment:

  1. <3 YUMMMM <3
    XOs to the four of you !!!!!
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