Tag Archives: gravy

London Broil is Falling Down!

In my pantry toady:

  • 1 lb london broil
  • 1 14 oz can pinto beans
  • 2 medium Russet potatoes, quartered
  • 1 14 oz  can cream of mushroom soup
  • 1/2 large sweet yellow onion
  • 1 tbsp garlic paste
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1 pinch asafoetida
  • 1 tbsp sour cream

beefbbeansMaking pot roast without actual gravy (or bullion, etc) was a challenge… until it proved to be easy enough for even a dim child. Throw it all in the pot, set it and return in that amount of time (ish). We let the slow cooker run a little longer than anticipated… which meant our worst case scenario here was whipping the fallen apart potatoes in the food processor with a little sour cream. Best worst case scenario ever! The meat-n-beans get 5 spoons, and the potatoes end up only getting 4. I might’ve liked them more about two hours before we got there. Regardless, this is a major win for naked meat!

Advertisements

The Shepherd with a Moral Objection to Meat

In my pantry today:

  • 1/2 c Nutrela, dry
  • 2 M Russet potatoes
  • 1/2 M sweet yellow onion
  • 3 L cloves garlic
  • 1/4 c whole wheat flour
  • 1.25 c vegetable broth
  • 1 tbsp tomato sauce
  • 3 tbsp butter
  • 3/4 c frozen peas
  • 6ish baby carrots
  • 1/4 tsp turmeric
  • 1 tsp coriander
  • 1 pinch asafoetida
  • 2 tbsp sharp cheddar, shredded

shepherdsvegetarianpieThis might’ve ended up being a full-on vegan recipe, but in an effort to ensure that my first experience with Nutrela wasn’t assuredly terrible (it’s easier to be assuredly terrible if it’s unfamiliar) I employed the assistance of butter and cheese. To be fair, I was wicked excited to see a non-meat protein that touted such an excellent black and white side-label (see below) for $1.99. And that’s not $1.99 a serving, it’s for an entire box with several meals slated. I really wanted this to work, and I will let you know up front that it was a relatively good experiment despite using primarily dairy fats in lieu of my normal heavy-handed seasoning.

nutrelaStart by preparing your Nutella… crap, Nutrela… according to box instructions.  When cooked and drained and then squeezed for excess moisture (because it will be in excess), set aside and go about doing the things with which you are familiar.

I sliced the garlic and onion thin, then minced it like I could give a shit and added it to the melted butter on L-ML. Stir in turmeric and let the whole mess saute in golden glory while for about ten minutes. I like to leave the skins on my potatoes for both ease and potential nutrients; slice and boil them until soft. 5-10m before they’re ready to drain/mash, throw the baby carrots in with the boiling water. When you drain the potatoes, just pick them out before mashing happens and set them aside.

nutrela2Now your garlic and onion should be ready to push to one side and fork-smash (I couldn’t find the whisk) whole wheat flour into. Mix in the tomato sauce and other seasonings. Make a paste then begin adding in broth. When everything is thick and gravy-y, add in Nutrela then stir in peas and sliced baby carrots. Remove from heat and pour into a glass baking dish. Fork-smash those taters and layer that on top. But not really on the top-top because you will also decide to toss on a sprinkle of cheese in one last silent prayer to the Not Sucking Gods. Bake at 400° for 20m or until cheese begins to brown. I believe I can do better with Nutrela, but believing even that means a huge success just happened — make sure you get it boiled to a texture you like, then pull out 4 spoons!

 

Broccoli and Violence (ft. Sesame Quinoa)

In my pantry today:

  • 3 c broccoli florets 
  • 1/2 sweet onion
  • 2 cloves garlicBro
  • 1 packet gravy mix
  • 2 c unsweetened almond milk
  • 1 tsp butter chicken spice mix
  • 1/2 tsp turmeric
  • 1 tsp vegetable ghee
  • 1/2 tsp olive oil
  • 1/4 c quinoa
  • 2 drops sesame oil

broccoliandviolenceLife has been a little more dramatic than usual lately and I am not cooking nearly as much as I’d like. Last night I made a loaf of banana bread just to feel alive (in the kitchen, that is), but as I’ve already recently written about banana bread it’d be pretty boring to write about it again so soon (although this time I used caramel extract and added glazed almonds). Instead I’m going to go with the easy thrown together mess tonight offers. So start out that thinly sliced onion and garlic heating in ghee/oil in a pan warming to ML. Mix in the turmeric to color everything orange, let cook for 5m or so.

Turn the burner up to M, throw in the broccoli until bright green. Reduce heat and add in (already mixed with one another) the almond milk, gravy packet and spice mix. Mix everything then cover and continue to cook on ML for 10-50m, or until broccoli reaches your desired level of crunch. Serve over quinoa cooked with two drops of sesame oil in the water, then pull 4 spoons out of the silverware drawer.

8394572713_00a56d19de_kIn terms of proof of my recent drama, how about this: my car window was shot out while the wife and I were driving through a neighborhood that didn’t look bad enough for it. This had certainly never happened to me before but now I can… check it off my bucket list? Now I can praise Jesus, Buddha, Allah and Xenu that the window stopped it before it came through at full force; I narrowly avoided this shot whose perpetrator probably won’t be found.

And on Friday I start a new DMD (“Disease Modifying Drug”) that requires my first dose be monitored for six hours in a doctor’s office because it might dangerously slow my heart rate. discovery_medicine_no_64_volker_brinkmann_figure_4If I clear that hurdle, however, I get to take a pill for MS instead of having to give myself nasty injections. I’ve been trying to clear off the bulk of my client(s) work in case of a worst-case scenario here, but it occurred to me that I also need to cook  in case I am unable to feed us properly once getting home. If I weren’t so busy right now I might have time to be a little more scared than I am; as it is, I’ve got to stop spending selfish time here and get back into Photoshop. Wish me all kinds of luck getting to the weekend!

Cheddar Chicken Pie with Broccoli Sentinels (is Only Platonic Friends with the Curry Cabbage)

In my pantry today:

  • 1 frozen, unbaked pie shell
  • 1 can chicken breast, drained and rinsed
  • 2 c large broccoli florets
  • 2/3 c cheddar cheese, shredded
  • 2 eggs
  • 1 “roasted chicken” flavored gravy packet
  • 1/2 c unsweetened almond milk
  • 3/4 c vegetable broth
  • 1/2 tbsp butter
  • 1/2 c minced onion, minced
  • 3 cloves garlic, minced
  • 1/2 tsp turmeric
  • pinch asafoetida

I have had so. much. pie. this holiday season. It really is kind of ridiculous how pies culminate for an annual winter slaughter of the human diet and pride: pecan, caramel apple cheesecake, plain cheesecake with a mandarin orange pie winning the pie-ze this year for both deliciousness and moxie. After rounding out the last family jaunt yesterday with a pizza, I feel it is safe to start officially distancing myself from rich meals and desserts that do nothing but inadvertently complicate my health and/or well-being.

That being said, I made a pie for dinner tonight. Don’t you judge me.

In the freezer still lived the other half of a crust two-set I’d gotten on sale, canned chicken in the cupboard and cheese in the fridge. Oh, and fresh broccoli; that’s probably the healthiest and therefore most important part of things. Before you get to arranging health around the edge of your pie, start your onion and garlic in butter heating to M. After five or so minutes of making sure everything gets coated and tossed, add the turmeric and asafoetida; stir. While that’s being perpetrated drain and rinse the can of chicken and mix your gravy packet with almond milk. Add eggs to this mixture one at a time and whisk until blended. Return to the stove and stir in 1/3 c of broth and the chicken; toss everything together and spoon into the pie crust. Add the remainder of broth to the egg/gravy mixture. Arrange chunky florets around the edges and secure it all with a pour-over of casserole gravy. Bake in a 375° oven for 45 minutes, remove to sprinkle 1/3 c cheddar over and into the florets and continue baking until a knife comes out of the middle clean. And because I made this earlier today in advance of dinnertime, when I warm it back up at 35o° for 10m I will have sprinkled on another 1/3 c cheddar. This ended up being delicious in flavor, but a little unsatisfactory to me in consistency… then again, the bottom crust I found too soggy was forked off my plate and eaten by my wife. Still, my conscience tells me to go with just 3 spoons on this.

Also, while making that I had also started some cabbage that’s been waiting patiently in the fridge. I don’t know what I’m going to do with it yet — I don’t want to take the easy way out by throwing it into broth and declaring a soup; I’ve got plenty of that in the freezer right now. No, I want this cabbage to go places, travel the world and be better than freezer soup:

  • 1 medium head cabbage
  • 1/2 c onion, diced
  • 3 cloves garlic, diced
  • 1-2 c vegetable broth
  • 1 tbsp vegetable ghee
  • 1 tsp olive oil
  • 1.5 tbsp mustard seeds
  • 1 tbsp hot curry powder
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

cabbageThis one’s easy. Start the mustard seeds out in a ghee-oiled pot heating to M. When it’s near full heat, add the onion and garlic. When the seeds start snapping, add the spices and stir into a pasty mess. Add a dash of broth. Add cabbage in by little handfuls, all the while mixing and adding broth as needed to get everything spiced right proper. Add enough broth to cover the pan bottom, then put a lid on it and dial the heat down to the L side of ML. I cannot yet give this spoons because I do not feel it is yet a finished product. Good luck to my imagination!

 

Oven-Fried Broccoli and Cajun Dal Gravy

In my pantry today:

  • 1 medium onion
  • 1 tbsp garlic paste
  • 1 tsp olive oil
  • 1.25 c vegetable broth
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 3/4 c dry moong dal
  • 1 tbsp Piquilo and Artichoke bruschetta
  • 1 tsp asafoetida
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp hot red chili powder
  • 1 tsp hot red curry powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 2 tbsp brown ground flax seeds

and:

  • 3 c broccoli florets
  • 2 tsp olive oil
  • 1/2 tsp lemon juice
  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 tsp got curry powder
  • 1/3 reserved packet of Shake N Bake® Parmesan bread crumbs

oh, and:

  • 1 c dry Basmati rice, prepared and ready to eat

So when I looked in the fridge today, I was a little astounded at how much produce was still living within its walls — when there are viable choices in the ice box then it indicates that I’ve been a little too often relying on convenience foods. Wallets and asses can only take so much. It is time to begin a systematic (and hopefully delicious) eradication — it looked like the broccoli would be first to fade in this horse-race, and therefore there is a lot of broccoli in urgent need of digestion.

Start out by prepping the head of florets into florets with their own minds, toss with olive oil and seasonings, then set aside while you get your gravy on.

Puree onion and garlic paste together in a food processor, then add to the tsp of olive oil warming to M in a deep pot. Start your dal to rapid boiling and let it stay that way for about 10-15 minutes. As your onion begins to warm, stir in seasonings, bruschetta and flax. Mix your corn starch with your broth and add to the fray. Stir over M until it begins to thicken just the teeniest bit, then drain and add your dal and almond milk. Turn off the heat and cover; let it stand for at least an hour before serving over Basmati rice.

Take broccoli out of the fridge and toss with that leftover Shake N Bake®. Spread the florets evenly over a baking sheet. Use parchment paper if it’s handy, or just have a non-stick pan. Put in a preheated-to-425° oven for 8-10 minutes, and serve atop the rice-n-gravy. 5 spoons!

Living the Dream: Cube Steak Style! (or, “What a Crock!”)

In my pantry today:

  • 4 big slabs of cube steak
  • 1 medium onion
  • 1 carrot
  • 3 cloves garlic
  • 2 packets au jus mix
  • 1 packet onion gravy mix
  • 1c Dad’s leftover-from-frozen Christmas gravy
  • 3 c water
  • 1 c kale chips
  • 3 medium russet potatoes
  • 2 tbsp unsweetened almond milk
  • 1 tbsp butter
  • 1/8 tsp salt

Yesterday, during the meatsplosion, I immediately set today’s dinner up in the crock pot; today finds it the best cube steak I have ever eaten. Well, >burp< found it, that is.

I will start by saying that I feel kinda weird cooking with meat now — how a few months of gradual dietary changes have culminated in feeling like meat is a long-lost ex lover coming back for CDs is beyond me. A lot of the weight I’ve lost is due in part to eating a lot of protein, which for most of my life I believed came only from delicious animal flesh. And speaking of animal flesh:

First thing’s first — take Dad’s Christmas roast beef gravy out of the freezer and put it in the crock pot on H to begin it’s thaw and move to the other counter. Dice your onion then crush ‘n slice your garlic cloves. Mix your three sauce packets with three c water. Put all that noise in the crock pot and leave it on H for about an hour, then turn to L and leave for 24 hours. Wait until tomorrow to put that carrot in to avoid a total mushpit.

The next day’s dinnertime you’ll just need to slice and boil, then smash and butter your potatoes. I’m a big fan, both for texture and convenience, of leaving the skins on; there isn’t much simpler than making mashed potatoes so why complicate it with more knives and poor fine motor skills? Slice your carrot and put in the crock pot to cook on L while the potatoes boil. When the potatoes flake apart upon sticking a fork in their boiling starch-water, it is time to drain and smash. Milk and butter make the smashings fun and delicious — add just a smidgepinch of salt here.

Put your meat and gravy on top of your potatoes then top with kale chips (visual interest and nutrition!). You’ll have already made kale chips, right? From what I understand we should all be eating that green on the daily. This recipe gets 4 spoons — it was close to a 5 spoon moment, but, well, cube steak can aim only so high.