I made gravy today! Yup, that's right, gravy!!
Weeeeeell, maybe it isn't officially gravy because there were no lumps in it!!
Anyway, I was cooking chicken thighs in a small bit of canned broth - Swanson reduced sodium beef broth. As they were cooking I got a craving for gravy on them. Hmmmm, what to do...
When my chicken was done, I cooked it without the skin, an old habit of mine, I just pull the skin off and throw it away, I took the thighs out and left whatever was in the pan in there. I added the rest of the can of broth which was maybe 1 1/2 cups, and added 1/2 cup whole milk. Started that on a gentle but steady boil. Added a few shakes of McCormick grill mates Montreal chicken seasoning and a few shakes of a generic chicken seasoning. Cooked it down to less than 1/2 of what I started with. Was smelling good and the tastes I was taking were GREAT!
When it got to less than half I put some in my plate, not as thick as I wanted but good. So to the rest of the pan I added 2 heaping tablespoons of sour cream and whipped them in. A bit more thicker. I ate my serving. Went to check what was left in the pan as noticed as it cooled it became thicker. It is nice and thick now, a good gravy consistency.
Next time I make it, I won't add the sour cream, I will just let it sit a few minutes and go from there.
My gravy craving is gone and I stayed on program!!!
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I love spontaneous recipes like this. In the past, when I made gravy, I started by making a roux, equal parts of oil from the chicken and/or butter and flour or cornstarch, and then I added other flavors as it thickened. I was the gravy go-to-person for family gatherings, but I rarely made it outside of holidays because it was too fattening.
ReplyDeleteLike you, I discovered gravy can be made without flour or cornstarch and it can be delicious too! Sour cream makes it more of a sauce than a gravy, but I have been known to add a dab just before serving to give it a lighter color.
Talking about food, I'm curious about what some of the contributors or others eat on a daily basis. How much meat do you eat? Like for example on a typical day. Thank you
ReplyDeleteI was explaining to someone earlier that I use vegetables as a condiment to my meat. I went out to lunch today, had wings as an appetizer (I ALWAYS ask ahead if they are breaded. If not, then I get em!) and had a HUGE cheeseburger (hold the bun!) with a fried egg, and fried mushrooms and onions on it. I am on maintenance, so I had sweet potato fries-I had maybe 3 of them. For dinner I had a "bratworst burger", and a hot dog. Now, mind you, I don't always eat such fatty meat-but, sometimes that's just how it happens. That is all I have had to eat today, and I am still full. That makes me happy!!!! Tomorrow I am eating out too-Already looked at the menu-They have wonderful salads where we are going-I will probably get the antipasto salad------During the week I cook up chicken, make it into a salad-add curry and mayo, or have langostino salad (recipe is on the blog), or meatballs---Anyways, the moral of my story is I eat primarily just meat, with a little veg. Again, think of veggies as a condiment to your meat---------
DeleteThank you Jennifer !
DeleteToday I had baked fish with collard greens for lunch. If I eat out at the local Deli, Tailgate, I may have a couple of hot dogs or 3-4 sausages with peppers and onions. They also have great egg salad, ham and pickle salad, and chicken salad. I often order a large container of one of these salads and a small container of beets, coleslaw, grilled veggies, etc.
ReplyDeleteTonight I had organic pot roast from Trader Joe's with corn on the cob and coleslaw. I'll have the rest of the pot roast on top of a Trader Joe's pre-made salad for lunch.
I often eat a large portion of meat without veggies. Meatballs are big on my menu; I'll have 6-8 of them with sauce. If I'm cooking them at home, I made throw corn in with the sauce when I'm heating it up. I eat a lot of meatloaf too.
Some days I eat a large portion of meat and other days it's smaller. For example, sometimes when I eat out I have a whole rack of ribs and other times I can only eat a half rack.
My appetite is not the same every day; some days I'm hungrier than others. I eat when I'm hungry and I don't eat when I'm not. Many days I skip breakfast, but weekends I often eat a late breakfast, which generally is 3-4 slices of bacon. Sometimes I have an egg or two, but not always. If I eat out I might have an omelet with lots of meat and some veggies.
I never thought of it this way but I guess I too think of veggies as a condiment to my meat. If I don't I can end up eating too many veggies and messing up the balance.
Question about meatballs and meatloaf - since recipes all call for some type of breading to bind them together - are we just not allowed to make them homemade - but can eat from restaurants or frozen? I struggle with this logic since homemade is so much better for you because you can control the quality of your ingredients by using organics. Thank you
DeleteYou can add breadcrumbs in meatloaf and meatballs when you make them. We can have breadcrumbs inside things like this; we cannot have breadcrumbs on top. For example, no fried chicken, shrimp, fish, crab cakes etc. topped with bread crumbs. Inside only. This is true if you buy them or make them yourself.
DeleteThank you so much. That helps. I might not be eating enough meat. Most days I'm not too hungry but today I was too hungry. Need to fill up more. I'm not eating between meals, just water.
ReplyDeleteI have a question. I've steered away from ham & pickle and 1000 island dressing because in my mind they are made with sweet pickles, thoughts? Once I have these thoughts I just can't bring myself to eat it.
ReplyDeleteOne of the fundamentals on this program is: nothing sweet to the lips. Ham, pickles, and 1000 island dressing are all on program, but if it tastes really sweet to you, then stop eating it out and make this salad yourself. Be sure you are using unsweetened pickles.
ReplyDeleteIt's going to be tough for me to do it because the doubt is in my head but it's good to know.
ReplyDeleteThanks Theresa.
I only use two salad dressings on my salad(I'm very picky), and they are thousand island dressing and French dressing. I also use Bleu cheese, but that's not used regularly. If I'm having meatballs, my salad has 1000 island on it. If I'm Having deli meat, it has French dressing. Lol! I'm very particular!
ReplyDeleteAre you saying gravy's off limits even when made with corn starch instead of flour? Hmmm... did not hear that. I've had it several times since I started this journey 17 weeks ago and still successful with my weight loss. For some reason I thought this was like a condiment and could have sparingly? I don't use fat in mine. I make it with homemade de-fatted stocks and thicken with a little corn starch (we can eat corn). ??
ReplyDelete