There have been many times, too often to recall, that I have shaken my head, sworn under my breath and just plain ol' kicked myself in the back-end because I never "thought of it". Anything from seeing an invention that is making millions of dollars to wishing I had stayed focus and marketed something that could net me the same.
I remember my brother, wayyyyy back in the early 70s, making English muffin pizzas at my parents first restaurant and thinking it was a stupid idea. I never tried it because I never thought anything but butter and jam belong on English muffins. Boy, was I wrong when just a short few years later, we began seeing these kinds of pizzas in the freezer isle of every supermarket.
I think Yankee stubborness plays a huge part in that manner of thinking as well. Take gravy for example.
I have never swayed from the classic preparation of gravy that I was taught by my Dad. "Using butter-based roux was the ONLY way to make a gravy", I thought for many decades. I never bought that sort of shiny gravy you see in the store that was obviously not made from roux.
Now with my next cookbook almost finished, I wanted to stay in focus with the overall theme, fruits, vegetables and children. How could I make a gravy that is healthy, a gravy that my children would NEVER guess I slipped in a healthy amount of vegetables, a gravy that takes mere minutes to make and a gravy with flavor that mimics the classic presentation?
Now I am sure many of you have made such a gravy in some form or another, but I urge you to come up with a gravy that encompasses ALL the above properties. This recipe does that and more.
I only use low sodium broth because it truly is too salty using regular broth. Not because of my preference to salt(which I might add is an addiction) but because the flavor of vegetables more than compensates and you may even think it is STILL too salty!
This, my friends, is the best gravy.....bar none!
I know, I know, you are probably thinking "What is the big deal with making gravy?". My answer to you is simply to ask any teenager you can if they know how to make real gravy. You will be amazed at the response! It isn't like when we were kids when parents and grandparents showed us how to cook at home, but even young adults. They will not, or can not, make homemade gravy because it is easier to buy it and heat it up. This recipe blows the competition away and only takes about 2 minutes longer than opening and heating up a jar of store bought gravy.
What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your childrens diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.
Perfect for beginners or those in a rush. This gravy should not take more than five minutes from beginnging to end and it will be the best gravy you'll ever have. For an amazingly tasty gravy without fat, simply buy fat free broth.
1(15-ounce)can low sodium beef or chicken broth *
1 cup frozen mixed vegetables of your choice, thawed
1 tablespoon cornstarch
Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.
You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.
Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.
* If you are using bouillion, use enough to flavor 2 cups water.
NOTE: I would like to touch base on two things. First, the beef gravy will not be as brown as you are used to because of the carrots in the mixed vegetables(As evidenced from both pictures above). Purchased gravy uses caramel coloring to darken the end result. And secondly, to make this recipe even quicker. Bring broth to a boil before continuing with recipe. There will be no need to bring it to a boil again if you are going to immediately consume it. The reason I prepare it as directed is because it will get slightly thicker when boiling it after pureeing and I have always brought food up to temp in all restaurants because of health code restrictions.
I remember my brother, wayyyyy back in the early 70s, making English muffin pizzas at my parents first restaurant and thinking it was a stupid idea. I never tried it because I never thought anything but butter and jam belong on English muffins. Boy, was I wrong when just a short few years later, we began seeing these kinds of pizzas in the freezer isle of every supermarket.
I think Yankee stubborness plays a huge part in that manner of thinking as well. Take gravy for example.
I have never swayed from the classic preparation of gravy that I was taught by my Dad. "Using butter-based roux was the ONLY way to make a gravy", I thought for many decades. I never bought that sort of shiny gravy you see in the store that was obviously not made from roux.
Now with my next cookbook almost finished, I wanted to stay in focus with the overall theme, fruits, vegetables and children. How could I make a gravy that is healthy, a gravy that my children would NEVER guess I slipped in a healthy amount of vegetables, a gravy that takes mere minutes to make and a gravy with flavor that mimics the classic presentation?
Now I am sure many of you have made such a gravy in some form or another, but I urge you to come up with a gravy that encompasses ALL the above properties. This recipe does that and more.
I only use low sodium broth because it truly is too salty using regular broth. Not because of my preference to salt(which I might add is an addiction) but because the flavor of vegetables more than compensates and you may even think it is STILL too salty!
This, my friends, is the best gravy.....bar none!
I know, I know, you are probably thinking "What is the big deal with making gravy?". My answer to you is simply to ask any teenager you can if they know how to make real gravy. You will be amazed at the response! It isn't like when we were kids when parents and grandparents showed us how to cook at home, but even young adults. They will not, or can not, make homemade gravy because it is easier to buy it and heat it up. This recipe blows the competition away and only takes about 2 minutes longer than opening and heating up a jar of store bought gravy.
 |
| Chicken Gravy |
Amazing Gravy
What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your childrens diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.
Perfect for beginners or those in a rush. This gravy should not take more than five minutes from beginnging to end and it will be the best gravy you'll ever have. For an amazingly tasty gravy without fat, simply buy fat free broth.
1(15-ounce)can low sodium beef or chicken broth *
1 cup frozen mixed vegetables of your choice, thawed
1 tablespoon cornstarch
Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.
You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.
Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.
* If you are using bouillion, use enough to flavor 2 cups water.
 |
| Beef Gravy |
NOTE: I would like to touch base on two things. First, the beef gravy will not be as brown as you are used to because of the carrots in the mixed vegetables(As evidenced from both pictures above). Purchased gravy uses caramel coloring to darken the end result. And secondly, to make this recipe even quicker. Bring broth to a boil before continuing with recipe. There will be no need to bring it to a boil again if you are going to immediately consume it. The reason I prepare it as directed is because it will get slightly thicker when boiling it after pureeing and I have always brought food up to temp in all restaurants because of health code restrictions.
1 comment:
I couldn't let this go without commenting. You are right, my family has been making gravy the old fashioned way for eons and am eager to try this recipe. Thank you. What a great way to sneak in veggies.
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