Me, A Mom

3 kids and a dog

Archive for the tag “suggestions”

Just say no to CANNED Gravy

Just say NO

Image result for just say no

to canned gravy

here’s how.

get some stock going (chicken or beef depending on what you roasted) I use kitchen basics unsalted

you want it super hot but not boiling

In a fresh pot:

Take several TBS of light flavored olive oil(does just as good as butter )

but if you have drippings(the oil and browned bits in the pan you roasted your turkey or beef in)

you can use those instead

into the pot it goes

brown up 2 TBS flour

add 1 tsp onion powder

1/2 tsp lawry’s seasoned pepper

(love this I add it to many casseroles and soups)

1/4 tsp garlic powder

cook this till the flour mixture is browned…watch carefully it can start to burn quick if the heat is too high

once the oil mixture is browned slowly add in the stock a little at a time using a whisk

add the hot liquid slooooooowly

adding just enough till you get to the desired consistency

add salt to taste

then….taste and make sure it’s right

strain if needed though if you whisk carefully there should not be lumps

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prefer a darker color?  add a few tsp of instant espresso powder or

a chunk of safe beef or “non beef” bouillon

again I prefer unsalted products so I can add salt to our tastes not super salted like so many pre-made products

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now who doesn’t love a great homemade gravy

enjoy

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Meat loaf….without eggs!

Seriously…

you don’t NEED eggs to make meatloaf…

there are other things you can do to make it great!

first use good meat

I don’t use cheap “ground beef” to make meat loaf, it shrinks and you end up with a hockey puck in a bunch of grease.

Use real food, ground round or ground sirloin

when I have time I try to use more than one animal

I mix together beef, pork and sometimes, chicken or turkey

(about 2 pounds of meat is good for our family)

for each pound of meat

1/2 tsp salt

1/2 tsp pepper

(additional spices you may want to try:figure about 1tsp per pound of meat)

-onion powder

-garlic powder

-oregano(going for a pizzay flavor)

-paprika

-hotpepper(use only 1/4 tsp per pound of meat)if you like spicy stuff

other spices to try would be premade mixtures

like:

taco seasoning

italian dressing mix

fajita mix

etc….

I love Penzeys spices and they have many mixtures to try and explore

(optional: 1 cup of finely¬†ground bread or cracker crumbs, or you could even add dry oatmeal…if using crackers you won’t need to add the salt)

all the bread does is make the mixture bigger(takes up more space….lasts a little longer)

be firm but gentle

mix thoroughly but not to sausage consistency

many people add eggs….they are not necessary despite popular opinion

if you want more moisture you could add

1/2 cup of any of the following(pick one don’t use all)

apple sauce

ketchup

bbq sauce

veganaise

italian dressing(or other salad dressing)

after mixed place into oiled pan

also optional:

toppings:

top with raw bacon layer it on top before baking and …yum!

spread ketchup(or bbq sauce) on top prior to baking

and bake till internal temperature reaches 165

slice and enjoy! its even good the next day cold as meatloaf sandwiches!

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