Herbed Roast Turkey and Turkey Gravy

OK, this year my turkey rocked the Casbah!  FINALLY I found the perfect turkey! Super moist, superior seasonings and awesome gravy to boot. All from Cook's Illustrated Holiday Entertaining 2009 issue. Using fresh herbs from the garden was key. Brining the turkey, allowing it to air dry in the frig overnight and cooking it on a V-rack all produced a bird that was succulent and full of flavor with a nice crispy skin and super moist meat. Making the gravy alongside with the fresh herbs also was an added bonus. The hunt is over and I can now focus on other issues next Thanksgiving! Bon appetit!

https://www.npr.org/2011/11/23/142528496/thanksgiving-secrets-cooks-tips-from-chris-kimball

https://www.cooksillustrated.com/recipes/2685-best-turkey-gravy

CURRY CHICKEN WITH CASHEWS

In 2009 Ruth Reichl was Gourmet's editor in chief. I am an avid fan of Gourmet magazine and have subscribed to it over the years, often finding dishes that become family favorites. After reading Ruth's book, Tender at the Bone, I came across a copy of the Gourmet Today cookbook in a used bookstore which was published under Ruth's tenure. It claims to have "recipes for the contemporary kitchen", focusing on cost, speed, number of ingredients and any number of issues facing cooks today. A quick peek told me it would be the contemporary equivalent of the original Joy of Cooking. I have made a few of the recipes, but one that my boys always request and that the editor claims is one of the most popular recipes is the Chicken Curry with Cashews. Good comfort food and different than most dishes I make. Bon appetit!

https://www.epicurious.com/recipes/food/views/chicken-curry-with-cashews-231358

Sage Oatcakes

This little treat is so easy to make and great for those of us who don't particularly like uber sweet pastries. Full of good for you oatmeal and seasoned with fresh dried sage from the garden I paired these with local honey infused with fresh sage and left to marinate for several weeks. Super yummy with a nice pot of hot tea. Popped them in the freezer to pull out on cold days when the urge hits and the tea is calling. Bon appetit!

https://learningherbs.com/remedies-recipes/oatcakes/

You may substitute lavender for the sage, just pulse the lavender and the flour in a food processer to break up the lavender flowers (chop them into fine bits first).

Potatoes Au Gratin

Well, it's been a bumpy eight weeks as the ravages of a systemic Candida infection due to treatment for Lyme Disease have impacted my health and I have had to cut out almost all carbs. Wow! I always thought I ate healthier than most...all natural, hormone free, antibiotic free whenever possible, grain fed, organic, locally grown, etc., etc.  Hours in the kitchen every night surely translated into healthy food....Julia Child fashion, full on butter and cream...nothing artificial here. Little did I realize how many carbs I was consuming and how that was impacting my system. Don't forget the wine (thanks, Julia)....every night....lots of it. Talk about sugar overload! Now, I still ascribe to Julia's philosophies...whole food, REAL food, etc. I just didn't recognize that often my big bowl of healthy farro succotash was really just a big bowl of carbohydrates (OK, complex carbohydrates, I know), but pair that with a few glasses of wine and some good bread and you have a potential diabetic nightmare if abused. After eight weeks of consuming between 20 - 35 grams of carbs per day I finally have gotten my system on the road to recovery, but it was brutal! (Who knew limes, for example, have carbs?! You CANNOT imagine how little 20 -35 carbs truly are!). Along the way I lost over 10% of my body weight and am just now slowly reintroducing carbs as I rebuild my gut flora. My doctor and my acupuncturist both prescribed resistant starches to begin rebuilding the gut flora as they feed the good bacteria in the intestine. First recipe right out of the gate due to the high level of resistant starch....cooked and then cooled potatoes....I made a delicious Potatoes Au Gratin (oh, how I love the French cooking!) and have nibbled a bit every day. They are great for breakfast, lunch or dinner so it was easy to make a batch and just keep it in the frig. I don't typically use a recipe as it is so easy, but I am attaching one that is how I make it noting that I add a small amount of thinly sliced onions to the mix. Bon appetit and happy gut flora! Great to know you can eat all these calories and do something good for yourself at the same time.

https://www.onceuponachef.com/recipes/potatoes-au-gratin.html