Gravy

- meat stock (making it yourself is best because you know exactly what's in it)
- some lentils (green one from the tin works best)
- some of the veggies you will be having for dinner.

Cook until the veggies have gone slightly soft and then blitz it all with a blender.
Start off with a little stock (far less than you think you will need) and then add more after you have blended everything to get the thickness you want.
If you are having meat, add the juices to the gravy.

For some reason adding sliced peppers and a few sticks of chopped celery makes the gravy extra yummy. Also adding herbs and spices that compliment your meat works nicely.

I also use this recipe as my base for soups and curries. It freezes well too!

-----------------------------------------
(Vegetarian)
Thinly slice a couple of yellow onions and cook them slowly in a couple T of butter until soft and nicely carmelized.
add 500g or so of thinly sliced fresh mushrooms.
add a little water to the pan, and a teaspoon of vegetable base (it's like bouillon, but not full of salt; it adds so much flavor to a lot of things...)
Let the mushrooms cook down and let most of the liquids evaporate. Then add some heavy cream, about 3-4 T maybe.
Let that bubble and thicken and add salt and freshly ground pepper.

-----------------------------------------
Search for Konjac Flour. It's a soluble dietary fiber from a tuber. 0 to 1 carbs
and then you'd just take the meat juices and add it to that. Or whatever way people make gravy.

-----------------------------------------
I use home made split pea soup as my gravy. I make a huge batch of it in my crock pot, freeze em in small containers and keep just one bottle in the fridge for easy scooping.
2 tbsps of it has about 10 calories and really livens up those morning egg and beans.

-----------------------------------------
The way I make gravy is...

chop up an onion finely and fry in a little oil until it caramelises. If you want it meatier also cook some finely chopped mushrooms - preferably a strong tasting variety like the brown chestnut ones.

Then I usually chuck in a few of the brown flavourings - whatever is to hand - wocester sauce, soy sauce, balsamic vinegar, all of the above. If I have a bottle of red wine open, then a glass goes in.

Add plenty of black pepper and top up with water. (if you've boiled vegetables, then use this water)

If you have been roasting meat - you can always add the juices.

Listed in

1. Monica Jones's Slow Carb / 4HB

Add to...