I have had such a hard time making good beef gravy since I stopped using packet mixes. I usually don't have time to make roast beef, and even when I did, it wasn't that fabulous...until this time!
I took a 3.5 lb beef roast, sprinkled it with salt and pepper, rubbed some mustard powder on it, then brushed it with a little Worcestershire (check to make sure it's df/sf), then rubbed it down with a healthy amount of browning sauce. It was magic! When the roast was done (after letting it rest), I made a roux with some grease from the pan drippings (fortified with a little canola oil...my roast didn't have a whole lot of fat), letting the roux brown until it smelled nutty. Stirred in the drippings and some beef broth (made with Better than Bouillon beef soup base (check to make sure it's the df/sf variety). It was heavenly!
Oh, and our Easter dinner was roast beef and gravy (obviously), mashed potatoes, roasted asparagus, honeyed ginger carrots, deviled eggs, and rolls (and orange rolls...but those weren't df/sf). It was a wonderful Easter dinner!
Saturday, April 14, 2012
Sunday, January 29, 2012
New Potatoes and Peas
This is one of my son's favorite dishes! Grandma makes it every time we come visit.
Steam some new potatoes with some freshly shelled peas (if you can get them. If not, diced regular potatoes and frozen peas are good too!).
In a saucepan, melt 2 Tbsp of either MSPI safe margarine or clarified butter (ghee) for each 2 cups of sauce you want to wind up with. Add an equal measure of flour to the hot, melted margarine/clarified butter and stir for a minute or two. You don't want to color the roux, just cook the raw taste off the flour. Add 1 1/2 cups rice milk for each 2 Tbsp of margarine/clarified butter used, stirring constantly until it comes to a boil and thickens. Add 1/4 to 1/2 cup MSPI safe coffee creamer (gives it that nice creamy taste). Season to taste with salt and pepper. Sauce will be a little thin. That's OK...the potatoes will help thicken it up a bit. Pour the sauce over the steamed potatoes & peas, stirring to coat. Add a little more salt and pepper, if needed.
Steam some new potatoes with some freshly shelled peas (if you can get them. If not, diced regular potatoes and frozen peas are good too!).
In a saucepan, melt 2 Tbsp of either MSPI safe margarine or clarified butter (ghee) for each 2 cups of sauce you want to wind up with. Add an equal measure of flour to the hot, melted margarine/clarified butter and stir for a minute or two. You don't want to color the roux, just cook the raw taste off the flour. Add 1 1/2 cups rice milk for each 2 Tbsp of margarine/clarified butter used, stirring constantly until it comes to a boil and thickens. Add 1/4 to 1/2 cup MSPI safe coffee creamer (gives it that nice creamy taste). Season to taste with salt and pepper. Sauce will be a little thin. That's OK...the potatoes will help thicken it up a bit. Pour the sauce over the steamed potatoes & peas, stirring to coat. Add a little more salt and pepper, if needed.
Raspberry Chocolate Muffins
4 cups flour
3/4 cup sugar
2 Tbsp baking powder
1 tsp salt
12 oz fresh raspberries
3 to 4 oz MSPI safe dark chocolate, grated
1.5 cups rice milk
2/3 cup oil
2 eggs
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add raspberries and grated chocolate and toss to coat with flour mixture. In a separate bowl combine the rice milk, oil and eggs, whisking until thoroughly combined. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. Mix the dry into the wet, JUST until the dry ingredients are wet (no more than 12 to 15 strokes). Batter will be very lumpy! Scoop into jumbo size muffin liners (makes 20 jumbo muffins) or into regular size muffin liners (have no idea how many it would make...more than 20!). Bake for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. These freeze nicely!
3/4 cup sugar
2 Tbsp baking powder
1 tsp salt
12 oz fresh raspberries
3 to 4 oz MSPI safe dark chocolate, grated
1.5 cups rice milk
2/3 cup oil
2 eggs
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add raspberries and grated chocolate and toss to coat with flour mixture. In a separate bowl combine the rice milk, oil and eggs, whisking until thoroughly combined. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. Mix the dry into the wet, JUST until the dry ingredients are wet (no more than 12 to 15 strokes). Batter will be very lumpy! Scoop into jumbo size muffin liners (makes 20 jumbo muffins) or into regular size muffin liners (have no idea how many it would make...more than 20!). Bake for 20-25 minutes, until a toothpick inserted in the center comes out cleanly. These freeze nicely!
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