Well, here we are on a Friday and I realize I have not posted the "Sunday Gravy" recipe yet! It is the middle of July and HOT as can be ...high nineties every day......But I guess life must continue, even if it IS hot as Hades!
The Sunday gravy we made was essentially a tomato sauce, but with a lot of unusual meats cooked for hours in the sauce. The meats, incidentally, were WONDERFUL after all that long cooking in the tomato sauce. SO -- my thought is why not just make a regular spaghetti sauce -- and, separately, cook the pork or beef neck bones or ribs, lamb shank and sweet Italian sausage the day before, in some beef broth or water, with a bay leaf, onion and garlic. Then, this could be refrigerated overnight (so the FAT could be removed) -- and then added to the spaghetti sauce for a cook time of about an hour. For me, one hour of stuff cooking on the stove (and producing heat) is lots better than 4 or 5 hours!
My favorite Spaghetti Sauce: a large onion, chopped a green bell pepper, chopped 1 small carrot, coarsely grated (helps to sweeten the tomato, so less sugar is needed) 2large garlic cloves, finely chopped or grated 2 6 oz cans tomato paste 1 8 oz can tomato sauce (or crushed tomatoes) 1 14.5 oz can stewed tomatoes 1 T. Italian seasoning 1 T worchestershire sauce 2 T sugar 1 t. salt and
1/2 t. pepper 1 cup water or broth (from cooking meat the day before) 1 bay leaf Saute the veg in a tsp. or two of olive oil until limp...then add all the other ingredients and simmer for 30 to 45 minutes, stirring occasionally to prevent burning on the bottom. NOW.....add the meats that you have pre-cooked and de-fatted; and let it all simmer for 30 minutes to an hour, adding more broth if necessary. Hope this makes a Super Sunday Gravy for you. Serve over any kind of pasta that floats your boat -- add a salad and some crusty bread to sop up the extra gravy -- and you've got a real feast -- Low fat , delicious, and much quicker than the original!!
I hope life treats you kindly and gently every day -- and remember to be thankful for all the blessings we so often take for granted.
Friday, July 15, 2011
Friday, July 8, 2011
Great, homemade Salad Dressing
Hope all of you had a happy and safe 4th of July holiday! We did, and are now back to the 'dailys' ....Those things I grudgingly do, because they have to be done and someone HAS to do them...like laundry, cleaning (as little as possible) cooking, paying bills, etc, etc..and on and on and on!
Today I want to share with you a great salad dressing that is delicious, nutritious and low fat....very low fat
First, juice about 4 fresh lemons....or 3 lemons and one small orange. You will need a shaker or a jar with tight-fitting lid to make this....so put the lemon/orange juice in the shaker. Now add about 2 Tsps. to one Tblsp. of dijon mustard to the shaker. Add a splash of water -- or a splash of rice wine vinegar and one of water, too. Now pour in 3 packets of Splenda granular...or about 2 - 3 tsps of sugar. Add 1 or 2 whole garlic cloves, peeled and smashed. Add a bit of salt and pepper and shake really hard for a few seconds.
Add 1 or 2 Tblsps of canola oil and shake like the devil. This makes a great, refreshing viniagrette dressing that keeps in the fridge of at least a week or so.
And it is infinitely variable -- you can use lime juice, lemon juice, vinegar, flavored vinegars, etc. You can also use peach or apricot preserves or seedless raspberry jam, mixed with a small amount of the dressing to make fruit-flavored dressings.
To increase the viscosity, if you like a thicker dressing, I have found that Instant Fruit Pectin, mine is Ball brand (made for canning and jelly making), is the ticket. Just add a tsp to the mixture and then shake -- experimentation is the key here, adjusting the amount of fruit pectin to the amount of liquid mixture to get the desired consistency.
this dressing can be used for all kinds of salads -- from green salad to potato and macaroni salads. For the denser salads, I like to mix some greek yogurt or Hellman's green top low fat mayo with the dressing to give more of a creamy consistency.
OK -- the Sunday gravy.........Well, I am still working on the "adjustments" to this recipe -- so that is still on the docket -- but just taking a bit more time than expected.
Until next time, I hope life treats you kindly and gently every day -- and pass it on to someone who needs kindness and gentleness today. It will surely come back to you when you need it.
Today I want to share with you a great salad dressing that is delicious, nutritious and low fat....very low fat
First, juice about 4 fresh lemons....or 3 lemons and one small orange. You will need a shaker or a jar with tight-fitting lid to make this....so put the lemon/orange juice in the shaker. Now add about 2 Tsps. to one Tblsp. of dijon mustard to the shaker. Add a splash of water -- or a splash of rice wine vinegar and one of water, too. Now pour in 3 packets of Splenda granular...or about 2 - 3 tsps of sugar. Add 1 or 2 whole garlic cloves, peeled and smashed. Add a bit of salt and pepper and shake really hard for a few seconds.
Add 1 or 2 Tblsps of canola oil and shake like the devil. This makes a great, refreshing viniagrette dressing that keeps in the fridge of at least a week or so.
And it is infinitely variable -- you can use lime juice, lemon juice, vinegar, flavored vinegars, etc. You can also use peach or apricot preserves or seedless raspberry jam, mixed with a small amount of the dressing to make fruit-flavored dressings.
To increase the viscosity, if you like a thicker dressing, I have found that Instant Fruit Pectin, mine is Ball brand (made for canning and jelly making), is the ticket. Just add a tsp to the mixture and then shake -- experimentation is the key here, adjusting the amount of fruit pectin to the amount of liquid mixture to get the desired consistency.
this dressing can be used for all kinds of salads -- from green salad to potato and macaroni salads. For the denser salads, I like to mix some greek yogurt or Hellman's green top low fat mayo with the dressing to give more of a creamy consistency.
OK -- the Sunday gravy.........Well, I am still working on the "adjustments" to this recipe -- so that is still on the docket -- but just taking a bit more time than expected.
Until next time, I hope life treats you kindly and gently every day -- and pass it on to someone who needs kindness and gentleness today. It will surely come back to you when you need it.
Monday, July 4, 2011
Banh Mi Sandwich
Happy 4th all! As promised, here is the recipe for the Banh Mi Sandwich, that you would swear came from the Parisian Bakery in Houston, TX.
First, you must make the slaw -- it Makes the Sandwich...don't try to sub cabbage slaw for this slaw.
1/2 c. water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrots
1/2 cup julienned daikon radish kosher salt
Combine water, sugar, vinegar in small saucepan and bring to boil. Transfer to a bowl and cool. Add carrot and daikon to the mixture and season with kosher salt. Stir well and set aside for at least 30 minutes -- or refrigerate overnight. Note: if the mixture gets stinky, it has not gone bad. Just drain off the marinade and fix a new batch of marinade and pour over the veg. Sometimes the daikon lets out a lot of stinky vapors into the marinade. Don't worry -- it is OK.
Now you will need the following: French baguette rolls or bolillos (South Texas talk for French rolls)
Mayonnaise -- best if you can find Kewpie brand japanese mayo, in your Asian market
fat free or very low fat bologna and ham and turkey or sliced pork loin (very thin slices) Any or all of these
4 tsps soy sauce 1/2 cup fresh cilantro stems and leaves
1/4 of a seedless cucumber, cut into lengthwise strips about 1/4 to 3/8 inch wide
Now to assemble the sandwich ............Heat the rolls in toaster oven or big oven until warm and crispy outside. Split open and spread mayo on cut sides and heat for another minute or so. Now fill with bologna, ham, turkey, sliced pork - all or whichever you desire. Now drain about 1/4 to 1/3 cup of carrot /daikon slaw and nestle inside the meats. Follow this with fresh cilantro sprigs (however many you desire) and a slice of cucumber. Now pour about 2 tsps soy sauce over this.....and ENJOY!!! Hope you like this cool and refreshing sandwich ---Nice for this hot weather. The Sunday gravy was certainly NOT worth the effort ....it was good, but not sensational, so -- into the round file with that recipe! -- or significant modifications that will make it more "cook friendly". Enjoy your holiday (I hope you each had a holiday on the 4th of July) --and I hope life treats you kindly and gently every day. Pass it on !
First, you must make the slaw -- it Makes the Sandwich...don't try to sub cabbage slaw for this slaw.
1/2 c. water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrots
1/2 cup julienned daikon radish kosher salt
Combine water, sugar, vinegar in small saucepan and bring to boil. Transfer to a bowl and cool. Add carrot and daikon to the mixture and season with kosher salt. Stir well and set aside for at least 30 minutes -- or refrigerate overnight. Note: if the mixture gets stinky, it has not gone bad. Just drain off the marinade and fix a new batch of marinade and pour over the veg. Sometimes the daikon lets out a lot of stinky vapors into the marinade. Don't worry -- it is OK.
Now you will need the following: French baguette rolls or bolillos (South Texas talk for French rolls)
Mayonnaise -- best if you can find Kewpie brand japanese mayo, in your Asian market
fat free or very low fat bologna and ham and turkey or sliced pork loin (very thin slices) Any or all of these
4 tsps soy sauce 1/2 cup fresh cilantro stems and leaves
1/4 of a seedless cucumber, cut into lengthwise strips about 1/4 to 3/8 inch wide
Now to assemble the sandwich ............Heat the rolls in toaster oven or big oven until warm and crispy outside. Split open and spread mayo on cut sides and heat for another minute or so. Now fill with bologna, ham, turkey, sliced pork - all or whichever you desire. Now drain about 1/4 to 1/3 cup of carrot /daikon slaw and nestle inside the meats. Follow this with fresh cilantro sprigs (however many you desire) and a slice of cucumber. Now pour about 2 tsps soy sauce over this.....and ENJOY!!! Hope you like this cool and refreshing sandwich ---Nice for this hot weather. The Sunday gravy was certainly NOT worth the effort ....it was good, but not sensational, so -- into the round file with that recipe! -- or significant modifications that will make it more "cook friendly". Enjoy your holiday (I hope you each had a holiday on the 4th of July) --and I hope life treats you kindly and gently every day. Pass it on !
Sunday, July 3, 2011
July 4th weekend
It is HOT......and time for celebrating this great country in which we live. No matter how many gripes and complaints we have, there is no country like USA ....and we are thankful that we had the good fortune to be born here.
This weekend, we are making Sunday Gravy and pasta.......wow ....the acid test for reducing fat, I'd say!
But we shall try as best we can -- and will report in the next post how it turned out. It smells delicious as it is cooking -- and can't wait to taste. We have an authentic Italian recipe -- and we are excited to try this.
This week, we found a way to make a super low fat Banh Mi Sandwich -- has perhaps 4 or 5 grams of fat for a big, delicious sandwich -- Cool and refreshing and tastes just like the original from Parisian Bakery in Houston!! A real coup on our part, we think. Will also share that recipe on my next post. For now, have a happy and safe 4th of July.......and may life treat you kindly and gently every day.
This weekend, we are making Sunday Gravy and pasta.......wow ....the acid test for reducing fat, I'd say!
But we shall try as best we can -- and will report in the next post how it turned out. It smells delicious as it is cooking -- and can't wait to taste. We have an authentic Italian recipe -- and we are excited to try this.
This week, we found a way to make a super low fat Banh Mi Sandwich -- has perhaps 4 or 5 grams of fat for a big, delicious sandwich -- Cool and refreshing and tastes just like the original from Parisian Bakery in Houston!! A real coup on our part, we think. Will also share that recipe on my next post. For now, have a happy and safe 4th of July.......and may life treat you kindly and gently every day.
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