Pinch Me Please!
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KenSmith108
Posts: 1,966 Member
I want to make sure it wasn't a dream.
I had the best gravy in my life last night.
REAL gravy on a diet.
None of that canned s...tuff
Real gravy!
My sweetie made pot roast with carrots, onions, celery & garlic.
She made a roux with almond flour & butter.
Whisked it into the broth, cooked it down some.
The best gravy I ever had.
My bg# approved too.
OR 
I had the best gravy in my life last night.
REAL gravy on a diet.
None of that canned s...tuff
Real gravy!
My sweetie made pot roast with carrots, onions, celery & garlic.
She made a roux with almond flour & butter.
Whisked it into the broth, cooked it down some.
The best gravy I ever had.
My bg# approved too.
OR 0
Replies
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Yum! I just had chicken with gravy. Take the chicken juice and mix in 1 tsp xanthan gum mixed with 2 tbsp water (made into a paste). Thickens up the gravy nicely0
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Yummy!0
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Sounds yummy!0
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I'd say that is a great BG NSV, and just in time for the holiday season! 0
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Nice tips. Thank you.
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Excellent idea, i need some gravy in my life, roast chicken and cabbage is not the same without gravy.0
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Ken, I love how you and Sweetie enjoy this "diet"
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I've been with my sweetie for 42 years now & still on our Honeymoon. OR
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KenSmith108 wrote: »I've been with my sweetie for 42 years now & still on our Honeymoon. OR
That is inspiring
A message of hope!!
I hope to be right there with my gf one of these days!
Congrats and wishes for many more years of loving happiness
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I have to admit that I cheat with gravy. I use Xantham gum, but I don't like the consistancy, so I use 1tbls of flour. I usually end up eating about 1/4th of the gravy, so about 1/4 tbls of flour. I can live with that.0
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I have to admit that I cheat with gravy. I use Xantham gum, but I don't like the consistancy, so I use 1tbls of flour. I usually end up eating about 1/4th of the gravy, so about 1/4 tbls of flour. I can live with that.
She used a 1/4cup amond flour. Split between us, 3 carbs each. Worth every one of them. OR
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I use a bit of quinoa flour with a bit of arrowroot to thicken gravy, not much though. I like the consistency. I also reduce some of the liquid in order to concentrate flavours and minimize the use of thickeners.0
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I've never been good at making gravy. But I may give it another try. I love it on a fried egg!0
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I rarely have gravy, but it is always the bad kind
I need to learn how to make the good kind0 -
KittensMaster wrote: »I rarely have gravy, but it is always the bad kind
I need to learn how to make the good kind
Check out my diary for last Sunday dinner, it has all the ingredients listed.
I learned a long time ago, stay out of the kitchen when the boss is working.
At best she would let me be her sous chef on big holiday meals. OR
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I could eat gravy on EVERYTHING. One of the foods I miss so badly is mashed taters with a ton of butter and gravy. Mmmm.0
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Sunny_Bunny_ wrote: »I've never been good at making gravy. But I may give it another try. I love it on a fried egg!
Its really easy. Even when I made gravy before it was always lumpy. I tried taking 1/4 cup butter and mushed 1/4 cup almond flour into it until they are well mixed. I had braised the pot roast and veggies in one can of beef broth and about 1/2 a can of water. When they were done I took them out of the pan and dropped little pieces of the butter mixture into the boiling broth while I whisked it. Make sure the piece of butter mixture is well combined with the boiling broth before you add the next piece then there won't be any lumps. The almond flour gave it a slightly different taste but we liked it. It also has a little of a gritty texture but not too bad. I used a finely ground almond flour. 0 -
Speaking of the coming holidays, and now that we have gravy recipes, did you know that stuffing made with bread is a very modern idea? Stuffing used to be made with minced meats, usually a mixture of pork, veal and/or mutton, although other meats were also used when available, spices, and a binding agent. EGGS were used as the binding agent most of the time. Sometimes the eggs were added raw, but usually the eggs were hard boiled. And some cooks used the whole egg, while others only used the yolks. Spices often used were cloves, ginger, and saffron. The stuffing was quite a bit different from modern stuffing, but delicious. I know, because I made a "medieval" meal for a group of friends a few years ago, and made roast chicken with a bread-free stuffing. Anyway, the medieval type stuffing is very LC, so I'm throwing this out in case anyone wants to try experimenting with it before the holidays. If you're not into the medieval spices, you could try it with meat, eggs and modern spices, like sage and rosemary.0
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DebraWilliams1 wrote: »Speaking of the coming holidays, and now that we have gravy recipes, did you know that stuffing made with bread is a very modern idea? Stuffing used to be made with minced meats, usually a mixture of pork, veal and/or mutton, although other meats were also used when available, spices, and a binding agent. EGGS were used as the binding agent most of the time. Sometimes the eggs were added raw, but usually the eggs were hard boiled. And some cooks used the whole egg, while others only used the yolks. Spices often used were cloves, ginger, and saffron. The stuffing was quite a bit different from modern stuffing, but delicious. I know, because I made a "medieval" meal for a group of friends a few years ago, and made roast chicken with a bread-free stuffing. Anyway, the medieval type stuffing is very LC, so I'm throwing this out in case anyone wants to try experimenting with it before the holidays. If you're not into the medieval spices, you could try it with meat, eggs and modern spices, like sage and rosemary.
Great idea, I'll try that!
I hope this helps,
Dan the Man from Michigan
Keto / Water Fasting / E.A.S.Y. Exercise Program
103 pounds down, 21 to go.
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