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holiday food: gravies and sauces (Please add your own!)

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Posted 10/10/2007 12:42 AM (GMT 0)
Chicken or turkey gravy:  This is what I made this week for chicken but it works for any other meat:  Simmer the pan drippings after skimming off some of the fat.  I then added some Canola.  Then, a few spoons of Red Mill almond flour/meal (available in the organic section of the supermarket - 6g carb per 1/4 c) and about 2 T of protein powder (this is a combo of soy, whey, dried egg and nutrients- no carbs per 3 heaping T), a chicken boullion cube and more water to make the consistency of a decent gravy.  I also added Kitchen Bouquet for color - careful, that has some carbs.   It made a really good gravy.  As always, you have to tweak it for thickness or thinness and taste.  (When I made Swedish Meatballs, I also added sour cream and used a beef boullion cube.)  I understand that body builders use protein powder for various things.  Check the labels because they're not all the same.  This adds bulk to the gravy, and you get the nutrients as well.  I would also suggest trying this out before Thanksgiving so you know how it'll turn out.
Posted 10/10/2007 4:41 PM (GMT 0)
At my house, we don't have a turkey (vegetarians)  - I make a cornish hen for my son-in-law. My mother brings her own turkey and stove top stuffing. Everyone gets to pick a favorite dish and I make it. My favorite dish is always creamed carrots and broccoli. I'll be using konjac flour and Hood low carb milk for the white sauce.  I make pumpkin pie from my own pumpkins- I use my great grandmother's recipe- and I have no intention of changing it. I'll have a couple of mouthfuls of the filling- that'll be enough.

No one else in my family has sugar issues- I love to cook. Most of the requests are already low carb veggie dishes (green beans and almonds, baked cauliflower). There will be plenty for me to eat without changing our traditions. 

I'll make my usual lasagna (with dreamfields), chili, and mac and cheese (again dreamfields) for the 4 day cookie making frenzy during the week. My daughter and I bake 15 different kinds of cookies - some are big 12 dozen batches. We send these out to my elderly aunts, uncles, cousins in the military, etc.  It's a great mother-daughter time for us, and she's learning how to make the traditional dishes and treats from the old country (Russia, Poland, Germany, Portugal). Last year, I had no problems keeping my sugar in line using the link and balance system, and I burned off tons of blood glucose doing all that work -  plus we shop and decorate the house before she leaves on Sunday night.

sandy

Posted 10/10/2007 6:57 PM (GMT 0)
Sandy, can you please write out how you make the gravy you talked about with the special flour?  Thanks.

:-)

Posted 10/11/2007 4:02 PM (GMT 0)
Sure Lanie-

I use about 2 tbsp of drippings from the hen - put them in a pan at medium heat.

I dissolve about 1 tsp of the konjac flour in a little bit of water and keep adding tiny amounts of the konjac flour until I get a thin paste ( like I would if I was using cornstarch or arrowroot)- I usually wind up with about a 1/4 cup of this.

I put the paste into the pan and use a wire whisk to blend the paste into the drippings, then keep whisking until it starts to get thicker. I add stock or water and whisk until I get a nice consistency. This usually makes about 2 cups.

For veggie based sauces, I use unsalted clarified butter instead of pan drippings. I build the sauce with cream, 2% low carb hood milk (for mac and cheese), or broth and browning liquid (for gravy). then add cheese and nutmeg for Mac and cheese, or tamari for the gravy.

To clarify butter - I melt stick butter on low heat in a pan and use a baster to separate the solids from the liquids.

Don't ask me why I make clarified butter ( lol) - it's how I was taught at a vegetarian cooking class many years ago. So I make my usual recipe- and sub the konjac paste for arrowroot paste.

sandy

 

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