If you Make the Gravy, You're Always Welcome

Thanksgiving is a holiday about sharing food and fun, whether with family or friends. Many families have traditional gatherings that have been ongoing for years and years. And many hosts include friends who are far from family. If you want to be a guest who is always welcome, volunteer to make the gravy!

Many years ago I learned about making smooth gravy in my college foods classes. Of course, the method concentrated on the science involved but the result was smooth gravy.

Here's my "recipe" for turkey gravy. After the turkey is roasted, remove it from the roasting pan and tent it with aluminum foil to keep it warm. It's easier to carve after resting about 15 minutes. Pour all of the drippings into a measuring cup and allow to settle, the fat will rise to the top. The secret is mixing the flour with fat but not liquid. I have a plastic measuring cup with a spout that pours out the liquid or you can carefully spoon the fat off the top.

For 4 cups gravy, use 1/2 cup drippings (fat only), 1/2 cup all-purpose flour and 4 cups broth or water.

Use equal amounts of fat and flour, allowing 2 tablespoons for each cup of gravy. For liquid, use broth or water or a combination. My mom always used the water drained from the potatoes. I cook the gravy in a 3 quart saucepan. Combine the fat and flour in the saucepan and cook until well mixed and bubbly. Add 2 cups of the liquid and whisk constantly until the gravy thickens. (I find it hard to add the liquid gradually without having lumps form  so I add it all at once.) Once it's thickened, add more liquid to the right consistency and season with salt and pepper. After pouring the drippings out of the roasting pan, scrape the browned bits to add after the gravy it's cooked. These bits are bursting with flavor. Preheat your gravy boat and serve velvety smooth gravy with the meal. (If you find lumps in the gravy, just strain it before serving!)

Green Herbs and Blue Grass

The Desert Botanical Garden located in north Phoenix highlights cactus families and desert plants and something is always blooming. In November they are hosting special events and diverse music groups. The extraordinary glass sculptures by Dale Chihuly glow as you approach the entrance in the darkness.

Last week my husband and I attended and evening of blue grass music and a cooking class featuring fresh herbs from the garden.  We purchased dinner featuring the foods prepared by Chef Greg Reynolds during his cooking demonstration. The menu: Herb Rubbed Grilled Chicken Breast, Dry Monterey Jack Risotto and Heirloom Tomato Chopped Salad with Artichokes and Avocados. Herbs were the star of each dish.

Chef Reynolds prepared an herb oil by first blanching fresh herbs-Italian parsley, chives, basil and Greek oregano- in boiling water about 1 minute to set the colors. After cooling in an ice bath, he gently squeezed out moisture and added the herbs to olive oil. After a brief "chop" in an electric blender, he has a fragrant and flavorful oil in a brilliant greeen.

After the class and dinner we sat under the stars and clapped along to lively blue grass music.

Meatless Monday- A Healthy Choice

The “Meatless Monday” campaign has received a lot of recognition lately and it’s a great way to make changes slowly to your diet: start by planning a meatless meal once a week.

The 2011 Dietary Guidelines for Americans recommend that everyone increase the amounts of fruits and vegetables in their diets and move toward a plant-based diet. Although some people have always avoided animal products, the many benefits of a vegetarian diet have become more apparent in recent years as studies have shown that diets high in total fat and saturated fat increase the risk of heart attacks, high blood pressure and diabetes. Many Americans are beginning to follow a “flexitarian diet” based on plant foods, but also including meat, dairy, poultry, eggs and fish. 

Here's an easy recipe that is one of my favorites for "Meatless Mondays".

Vegetarian Black Bean Soup 

Rinsing the beans thoroughly removes a significant amount of sodium. Using low sodium chicken broth instead of the vegetable broth also reduces sodium. For a second meal, I like to serve the soup over rice instead of adding the sherry but I still garnish with sour cream and cilantro. This soup also freezes well but the spiciness intensifies. Chile peppers en adobo keep well in the refrigerator and can be added to meats and stews for a smoky heat.

Makes 4 servings

2 teaspoons canola or vegetable oil

1/2 cup chopped onion

1/2 cup chopped carrot

2 cloves garlic, minced

2 (15 3/4 ounces) cans vegetable broth

2 (15 ounces) cans black beans, drained and rinsed

1 (14 ounces) can diced tomatoes

1 teaspoon chili powder

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 chipotle pepper en adobo, chopped

1 bay leaf

1/4 cup dry sherry, if desired

1/2 cup reduced fat sour cream

1 tablespoon chopped cilantro

 Heat the oil over medium heat in a medium saucepan over medium high heat. Add the onion and carrot and cook until softened, 5 to 6 minutes. Add the garlic and cook 30 seconds stirring constantly.

Stir in the broth, beans, tomatoes, chili powder, sugar, salt, cinnamon, chile and bay leaf. Bring the soup to a boil. Reduce the heat to low and simmer 20 minutes. Remove bay leaf.

Remove about 2 cups of the soup. Using an immersion blender or blender puree the remaining soup. Add the reserved soup to the puree. Stir in a little water if the soup is too thick.

Stir 1 tablespoon sherry into each serving. Garnish each with sour cream and cilantro.

 Tip: Remove the seeds from the chipotle chile to reduce the heat if desired.  Or add another pepper if you like it smokin’ hot.