Feeds:
Posts
Comments

Archive for the ‘gravy’ Category

These were fabulous – very moist and tasty. Making the meatballs was slightly labor-intensive, as these were quite sticky during formation. But worth the effort. I loved this classic dish.

Scandinavian meatballs (from About.com, modified slightly by me)

1 pound lean ground turkey

1 small freshly grated onion

1/2 cup panko bread crumbs

2 tablespoons potato starch or cornstarch

1 teaspoon salt

1/4 teaspoon ground pepper

1/4 teaspoon nutmeg for meatball mixture and 1/8 teaspoon to add to gravy

1/8 teaspoon allspice

2 slightly beaten eggs

1/2 cup almond milk

1/2 cup potato starch or cornstarch to roll meatballs in before pan frying them

2 cups chicken broth

2 tablespoons potato starch to thicken gravy

3 tablespoons margarine for browning meatballs

In large mixing bowl, combine the turkey, grated onion, panko, 2 tablespoons potato starch or cornstarch, seasonings, and eggs. I use a food processor to thoroughly combine ingredients. Add almond milk. Process for 1 minute.

Shape meat mixture into about 1 1/2″ – 2″ balls and dust each meatball with potato starch or cornstarch. Heat margarine in a large heavy skillet. Brown meatballs in batches, turning to evenly brown.

Remove browned meatballs from skillet to drain on a plate. Leave pan drippings from brown meatballs in the skillet. Whisk 2 tablespoons potato or cornstarch into 1/2 cup of broth. Add this mixture along with the remaining broth to the skillet. Add 1/4 teaspoon nutmeg to gravy. Whisk and simmer over medium heat until the mixture thickens. Add browned meatballs and simmer on low for about 15 minutes.

Makes about 2 dozen.

 

Advertisements

Read Full Post »

What a fabulous idea ~ healthy and so nicely spiced and flavorful. The yolks thickened up the gravy; the whole recipe came together in less than an hour. This was both hearty and light at the same time. I had it with rice, but tomorrow I’ll try it with some raisin bread at work. Scrumptious.

Egg curry

6 eggs, boiled and peeled

1 1/2 tablespoons olive oil

1/2 teaspoon mustard seeds

1 1/2 teaspoons cumin seeds

1/2 teaspoon turmeric powder

1″ fresh ginger, chopped

2 cloves garlic, chopped

2-3 small rings of green chilies, chopped

2 onions, chopped

3 plum tomatoes, chopped

1 1/2 teaspoons coriander powder

1/2 teaspoon chili powder

1 1/2 cups water

3/4 teaspoon  garam masala

2 handfuls fresh cilantro, chopped

salt to taste

Boil 6 eggs over medium heat. Add enough water to cover the eggs. Once the eggs start boiling, turn off the stove. Cover with lid and set aside for 10 minutes.

Heat a pot on medium heat. Add the olive oil, then the mustard seeds. Once they start to sputter, add the cumin seeds and turmeric powder. Saute for 10 seconds. Now add the ginger, garlic, and green chilies. Saute for 30 seconds. Now add the onions and some salt. Lower the heat to medium low, stir, and allow the onions to become golden (about 10 minutes). Stir frequently.

Drain the water from the eggs and peel. Set aside.

Once the onions are golden, add the tomatoes, red chili powder, coriander, and season with salt. Combine. Increase heat to medium. Continue to cook for about 15 minutes until the onions and tomatoes form a paste-like consistency. Cover with lid while cooking.

Now slice the eggs in half. Then add water to the pot. Lower the heat to medium-low, and add the eggs and gently combine. cover with lid and let the gravy cook for 15 minutes. You may need to smash the yolk pieces into the gravy; this will help thicken the gravy.

Remove from stove; add garam masala. Adjust salt. Add fresh cilantro. Combine. Serve after 30 minutes; this will allow the flavors to combine and gravy thicken. Serve with rice. Makes 4-6 servings.

Read Full Post »

Whenever I go to our favorite Indian restaurant, I cannot order this dish, because they make it with milk. When I saw this on Eats Well With Others, I knew right away I could easily tweak it nondairy. Now I know what I’ve been missing! Yum.

Chicken tikka masala

marinade:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain soy yogurt

1 tablespoon fresh ginger, minced

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons chili powder

1/8 teaspoon freshly ground black pepper

salt

tomato gravy:

1 tablespoon margarine

2 cloves garlic, chopped

1/4 chili pepper, chopped

2 teaspoons ground cumin

2 teaspoons paprika

salt

1 14-ounce can diced tomatoes

3/4 cup almond milk

1/4 cup nondairy creamer

handful of freshly chopped cilantro

Mix all of the ingredients for the marinade in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.

Next day, when ready to prepare, you can either broil the chicken on a foil-lined pan, or grill.

Prepare the gravy: heat a large skillet to medium and melt the margarine. Saute the garlic and chili pepper until fragrant, about 1 minutes. Sprinkle the cumin, paprika, and a pinch of salt. Saute for another minute or two until the mixture turns into a paste-like texture.

Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze and to release any bits stuck to the pan. Simmer uncovered for approximately 10-15 minutes on low heat, until the sauce begins to thicken. Then add the broiled/grilled chicken pieces and milk/creamer. Simmer for another 10 minutes, thickening the sauce and heat the chicken and cream through.

Serve with cilantro garnish, on rice. Makes 4 servings.

Read Full Post »

I made this dish, originally from Gourmet magazine, for Passover this year. Hello, gorgeous! And where have you been all my life? Scrumptious!

Lebanese matzo-stuffed chicken breasts (modified slightly by me)

1 large onion, chopped

1 red pepper, chopped

6 tablespoons olive oil, divided

2 garlic cloves, chopped

4 cups packaged matzo farfel

1/2 cup shelled pistachios, chopped

1/2 cup golden raisins

1/3 cup chopped flat-leaf parsley

2 large eggs

1 3/4 cups chicken broth, divided

2 teaspoons ground coriander

1 teaspoon hot paprika

3/4 teaspoons groun cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

6 boneless chicken breast halves

1/2 cup dry white wine

1 teaspoon potato starch

Preheat oven to 425 degrees F with racks in upper and lower thirds.

Cook onion and bell pepper in 3 tablespoons oil in 12″ heavy skillet over medium heat, stirring occasionally, til softened and golden, about 15 minutes. Add garlic and cook, stirring frequently, 2 minutes.

While onion mixture cooks, rinse matzo farfel in a colander under warm running water until softened, 30 seconds to a minutes. Drain, pressing gently to extract excess water.

Remove onion mixture from heat and stir in farfel, pistachios, raisins, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Whick together eggs and 3/4 cup broth, then stir into farfel mixture.

Set aside 1 1/2 cups stuffing and transfer remainder to a generously oiled 1 1/2 quart shallow baking dish.

Bake stuffing in dish in lower third of oven until set and golden, about 30 minutes.

While stuffing bakes, stir together spices with 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Insert a paring knife horizontally into middle of thicker end of each chicken breast half, stopping about 1″ from opposite end, then open incision with your finger to create a 1″ wide pocket. Pack 3 tablespoons stuffing into each pocket. Pat chicken dry and add to spices, tossing to coat.

In large pan, add remaining 3 tablespoons oil and heat over medium-high heat. Sear chicken on each side for about 5 minutes (you may have to do this in batches). Transfer chicken to a roasting pan and roast in upper third of oven until just cooked through, 16 – 20 minutes.

In your searing pan, add the wine and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Stir in 3/4 cup broth. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then cook, whisking, until slightly thickened, about 2 minutes. Strain sauce, season with salt. Transfer chicken to platter and ladle on sauce. Makes 6 servings.

Read Full Post »

Make-ahead turkey gravy

img_0901

I’ve never made my gravy ahead of time for Thanksgiving, but it sounded like a good idea, in light of the fact that there seems to be so much to do on the actual holiday, so why not get something as important as gravy done ahead of time. This recipe is from Woman’s Day. It calls for turkey wings, but I couldn’t find any (after searching 3 different markets), so instead I used turkey drumsticks. 3/4 cup of flour is called for, but I only used 1/2 cup – I don’t like a very thick gravy. The beauty of this recipe is that you are left with meat leftovers, which, as we all know, can be used for an abundance of recipes. Enjoy!

Make-ahead turkey gravy

4 turkey wings (or drumsticks) (about 3-4 pounds)

2 medium onion, cut up

1 cup water

8 cups chicken broth

1 chopped carrot

1/2 teaspoon dried thyme

1/2 cup flour

2 tablespoons margarine

1/2 teaspoon freshly ground pepper

Heat the oven to 400 degrees F. Put the wings (drumsticks) in a single layer in your roasting pan; scatter onions on top. Roast for 1 1/4 hours or until browned.

Put wings and onion in a 3 quart saucepan. Add water to the roasting pan; stir to scrape up any brown bits on the bottom. Add to the saucepan. Add 6 cups of broth, and refrigerate the other 2 cups. Add the carrot and the thyme. Simmer, uncovered, for 1 1/2 hours.

Remove the wings. Pour the broth into a large bowl, then strain the broth back into the saucepan. Skim off any fat.

Whisk the flour into the remaining 2 cups of broth until well blended. 

Bring the broth in the saucepan to a boil, and whisk in the flour mixture. Boil for 5 minutes to thicken the gravy. Stir in the margarine and pepper.

This will freeze for up to 1 month, and easily reheats. You can also add your drippings from your freshly roasted turkey.

Read Full Post »

%d bloggers like this: