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Lemon Basil Turkey with Gravy

9:19 PM






Hi. Welcome to our first for-real entry. Everything before this was real, too, we just had a house warming party to get ready for and were, therefore, a little bit busy. We were engaging in an activity known as creative cleaning: all of the mess goes into the closets so that we seem slightly put-together. You know. It went well, by the way; if you came, we love you and we hope you had fun.

Anyway, tonight's dinner is great because it includes corn-free, gluten-free, dairy-free gravy. Gravy's usually thickened with corn starch or flour, making it an automatic no-no at restaurants. This little trick, however, is effective and delicious. 

We used turkey thigh for this because it's a nice dark meat... but we sort of wished we used chicken. Turkey tends to be a little more chewy.

Prep Time: 10 minutes
Cook Time: 30 minutes, or until turkey reaches 170˚F

Product Love: 
Arrowroot Flour, thickening agent
Tinkyada, gluten-free noodles (with a really great texture)

1. Prep your Turkey
Cut it into smaller, faster-cooking pieces and season it. We used salt and some delicious lemon basil from the garden. Tanya planted a little herb garden and she's had wild success; fresh lemon basil comes in handy with both dinners and beverages. 


Tanya's Lemon Basil. Our favorite use: lemon basil lemonade.

2. Cook your Turkey
Drizzle some olive oil in a pan and brown the turkey. When it's more than half-way cooked, shred it with two forks; hold the meat with one, and use the other to shred. Return the turkey to the pan to finish cooking. 



3. Prepare your Arrowroot Mixture
Arrowroot Flour is great. It comes from the arrowroot plant and is high in starch, making it an ideal thickening agent that's often utilized in Asian cuisines. For this, we mixed one cup of water with two tablespoons of flour and allowed it to thicken. We then poured it over the turkey, allowed it to bubble for a few minutes, and removed it from the heat. 




4. Pair the Turkey with Whatever You Want
We made gluten-free noodles because I'm obsessed with them. Make the noodles (these take about twenty minutes), add some butter alternative, salt, lemon basil, garlic, and whatever else smells good, and you're ready. For a serving of veggies, we plated spinach arugula salad with carrots.



Manga!

See you soon,
Tanya + Becky

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