[carlo3b]

chopped raisins that have been soaking in water in the fridge for a couple of days. This plumps them up. It's a 'sweet touch'. For the gravy, instead of flour, I blend some cornstarch with water and add. It comes out nice and clear, no lumps.

What wonderful tips my dear friend, thank you so much for sharing them with us... Yummmm

 

LowCarb Turkey and Rosemary with Roasted Florets

Rosemary is always delicious paired with Turkey and Chicken, but use it sparingly because it has a very strong flavor and aroma.

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried crumble rosemary
• 1/2 packet sugar substitute
• 3 1/2 pounds assorted Turkey parts, about 6 pieces
• 1 cup small cauliflower florets
• 1 cup small broccoli florets
• 1 small red or green pepper, cut in 2 pieces

1. Heat oven to 400º F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add Turkey and vegetables. Toss until well coated.
2. Arrange Turkey, skin side up in a jelly roll pan. Place vegetables, in a single layer, around Turkey. Roast 40 minutes, until Turkey is cooked through and browned. Halfway through cooking time, flip vegetables over  and finish.

[carlo3b]

Thia Coconut Curry Tofu

• one med. pkg tofu
• one can coconut milk
• 1 med-small head bok choy
• 1 med. onion
• 2 cloves garlic
• 1 red pepper
• 1 lg. zucchini
• 1 tsp. red curry paste
• small amount of sweetener to taste
• 3 Tbls. soy sauce (to taste)
• 1 Tbls. grated ginger


1) Cube tofu and marinate with soy sauce and ginger.
2) Fry onion and other veggies, and throw in tofu and marinade.
3) Add coconut milk and curry paste.
4) Add a little sweetener.