Bring Back the Classics: Tomato Gravy

Heather says:

Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes being forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to. Tomato gravy is nice as a sauce over: rice, pasta, or pan fried meats such as chicken, fish, or pork.  This is a nice practice gravy as it isn’t meant to be perfectly smooth, don’t stress over any small lumps.

 

Tomato Gravy

Ingredients:

• 2 tablespoons butter*
•  2 tablespoons flour
•  1 tsp sugar or honey
•  1/2 teaspoon salt
•  15-ounce can whole or stewed tomatoes
•  1/2 cup milk**
•  fresh ground pepper to taste

*vegans can use olive or coconut oil carnivores can use bacon drippings.
**for creamier flavor use evaporated milk
Directions:

In a skillet over medium low melt the butter or oil.  Stir in the flour; keep stirring until smooth.

Allow to come to a boil and then stir in the half cup milk, a little at a time.  The flour will thicken considerably.   You’ll be left with a very thick roux.  Add the teaspoon of sugar or honey, as well as the salt and pepper.  (Stir continuously).

While still stirring, slowly add the juice from the tomatoes.   Once it has all  been incorporated add the tomatoes and squash ‘em.  (Yes, that’s my technical term).  Allow to return to a boil, then simmer until the gravy is at the desired thickness.

Enjoy.

Pseudo Shepherds Pie

Heather says:

Traditional Shepherd’s pie contains lamb, gravy, and vegetables, covered with mashed potatoes. Its close cousin cottage pie contains beef. This version substitutes vegetable stock for the broth used to make the gravy and contains kidney beans to provide protein. As the mashed potatoes contain milk and are topped with cheese, this one dish* meal is suitable for lacto-ovo vegetarians. If you are opposed to alcohol just use an additional 1/2 cup of stock.

*It ends up in one dish, but takes a several to cook.

• 2 tbsp olive oil
• 1 medium diced onion
  
• 2 cloves garlic - minced or pressed
• 2 carrots, diced
• 2 ribs of celery, chopped
• 1 cup mushrooms - sliced
• 1 cup vegetable stock
• 1/2 cup red wine (or substitute an additional 1/2 cup of stock)
• 1 tsp cornstarch
• 2 cups or 1 can kidney beans (fully cooked)
• 1/2 cup frozen vegetables (use whatever you have on hand: corn, green beans, peas)
• 1/2 tsp dried thyme
• 1/2 tsp salt
• pepper to taste
• 4 potatoes - peeled, and cut into 1″ cubes
• 1/2 cup milk
• 1 tbsp butter
• salt and pepper to taste
• 2 oz of cheddar cheese

Directions after the jump.

Read more

Vegan: Lentil Casserole

Heather says:

This lentil casserole recipe is light on the budget, simple, and filling.

• 2 cups dried lentils
• 4 cups water
• 1TBSP extra virgin olive oil
•  1 onion - diced
• 2 cloves garlic - minced or pressed
• 2 celery ribs chopped
• 2 carrots - chopped
• 1 red bell pepper (optional)
• 1 green bell pepper (or two if the red is omitted)
• 1 tsp basil
• 1/4 soy sauce
• 2 cups rolled oats
• 2 tsp vinegar

In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 - 25 minutes.  The lentils should absorb most of the water.  Stir occasionally

While the lentils are cooking, heat the olive oil over medium heat.  Cook the onion until soft, add the celery, carrot, bell pepper, and garlic.  Cook for 3 - 4 minutes, the carrot should be beginning to soften.  Stir in the basil, soy sauce, and vinegar.

Preheat the oven to 350F and grease a 9 x 9 pan.

Stir the lentils into the vegetables with a fork, as you want the lentils be somewhat mashed.  Stir in the oats.  Press into the pan and bake 20 - 25 minutes and firmly set.

Let the casserole stand for 5 - 10 minutes before serving.

 

Super simple cream of broccoli soup

Heather says:

A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, my lucky readers, get to join us on her cooking adventure.

This version of cream of broccoli is reasonably low in sodium, if you use: low sodium broth, homemade stock, or Better than Bouillon, instead of traditional bouillon cubes or canned broth.

• 2 TBSP butter
• 1 medium onion - sliced
• 1 medium potato - diced
• 6 cups chicken broth
• 3 cups broccoli (florets and stems) - chopped
• 1 cup half and half
• salt and pepper to taste
• pinch of nutmeg (optional - I omit it)

Melt the butter over medium high heat in a pot (at least 3qt in size). Add the sliced onion and cook until soft.

Add the diced potato. In a microwave safe bowl heat the broth. I use my 4 cup glass measuring cup and heat half at a time. While it’s heating don’t forget to stir your potatoes and onions.

Pour the broth into the pot and add the broccoli. Cook until the broccoli is soft, stirring occasionally.

Using a standard or immersion blender puree the soup until smooth. If you use a standard blender just return it to the pot when you are through.

Add the half and half, salt and pepper to taste, and stir until heated through.

Enjoy.

Gazpacho!

Heather says:

With the temperature rising something has to give. Try this Andalusian favorite for a change of pace. Traditional gazpacho is often made with bread blended in, I prefer to serve it on the side or with a dollop of sour cream. This version makes a nice accompaniment to sandwiches or as a light starter course. Directions for a more delicate version will follow the original.

Gazpacho

• 4 - 5 large tomatoes, cored and cut into chunks
• 1 cucumber peeled and seeded
• 1 or 2 bell peppers seeded and cut into chunks (use red or green, red produces a sweeter flavor and prettier color)
• 1 med sweet onion (such as Vidalia) roughly chopped
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup white vinegar
• salt and pepper to taste
• small pinch of cayenne pepper - optional

Blend all ingredients until smooth and chill for at least four hours.

For a more delicate version:

Peel and seed the t0matoes. Seed the cucumber. Dice the onions and mince the garlic. Heat the olive oil over medium heat and sauté the onion and garlic until soft before blending with the vegetables and other ingredients. Chill at least four hours.

« Previous Page — Next Page »