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Gus’ Corner
Secret LoCarb Recipe of the Month
from the LoCarbDiner

It took some convincing to get Gus to part with some of his “Secret LoCarb Recipes” but we appealed to his vanity and got the recipes out of him! (We threatened to tell you all about his secret tattoo!)

Cincinnati Style

Brown 1 lb. fresh ground turkey in 3T. canola oil
Add 15 oz. jar Walnut Acres Fiesta Cilantro Salsa
and 1 can chopped green chilis

Gather together and add the following:
2 tsp. chili powder, 2 tsp. garlic powder, 1 tsp. ground coriander, a pinch or oregano, a pinch of dried or fresh cilantro, 1 tsp. sea salt, a tiny pinch of The Spice Hunter’s dried chipolte peppers (depending on degree of hotness desired), 1/4 tsp. cinnamon or The Spice Hunter’s sweet spice blend, 1 tsp. Lea and Perrins Worcestershire sauce, 1 tsp. Wing-Time medium buffalo wing sauce, 1 bay leaf. If desired, add a small amount of Mexican chocolate to the chili while it is cooking.

Cook until flavors are blended. Adjust spices accordingly during cooking.

Bring 2 quarts of salted water to a boil and add 3/4 cup (per person) of Due Amici Pasta Lite Low Carb Fusilli, Spaghetti, Elbows or Penne Pasta.

TIP: You need to at least double the cooking time that is stated on the package.

Spoon chili over pasta and serve with grated cheddar cheese, sour cream and a mixture of salad greens with locarb dressing.