Trav's Teriffic Gravy

Turkey parts,giblets and necks.
1/2 large Onion
1 Tablespoon Sage
1 teaspoon Rosemary
1 teaspoon Thyme
1 teaspoon each salt and pepper
1/2 teaspoon garlic power
Corn starch- See Below

Place parts in a 2 qt saucepan. Add water to cover the meat about one inch.
Place pan on stove and turn heat to medium. Take the 1/2 onion and quarter it, add it to the pot. Add the remaining ingredients. Boil this very slowly for one and one half hours. Remove anything that starts floating to the top that you don’t want in there...i.e. fat. Remove the pan from heat, strain your liquid and separate, leaving the meat and giblets alone to cool. Discard any parts of skin, bone, cartilage etc. Now you should have enough stock to create a gravy, set aside 1/2 cup of this stock to cool for later use, continue to boil the remaining stock while the meat and giblets cool. Once cooled take the neck bone and pick the meat from it, do this to any other parts you have added. Dice the giblets in to very small pieces. Now add the meat and parts mixture to the boiling stock. boil this together while mixing the corn starch as per the directions on the package, using the 1/2 cup of stock reserved earlier. With the stock boiling slowly stir in the corn starch mixture and boil to thicken. Check the seasoning before serving and adjust if needed.

 

Fruit Crunch

1/2 Cup Granola

1 Cup Frozen or Fresh Fruit, any kind will do

1 Tablespoon Blue Agave (like Syrup)

Few dashes of how much you like of Cinnamon, Nutmeg, Cloves, Ginger and/or Allspice

Heat oven 350, In single serve oven proof container put 1/4 Cup Granola. Put your frozen fruit of choice on top then squeeze on the Blue Agave and spices of choice and remaining 1/4 C Granola. Place in oven. Cook until all bubbly and delicious, usually around 20 minutes depending how frozen it was before going in. This is sweet and crunchy. Mmmm think I am going to make some now.


Swiss Chard

15-20 Swiss Chard Leaves - Broken down (read below)

2 cloves Garlic, minced

1/2 Yellow Onion, chopped

2 T Oil or butter

1/2 Cup Stock (Chicken or vegetable)

 

Wash you Swiss Chard, remove the stalk from the leaves. Place in two piles. Once all of them are cleaned, I like to take the stalks and cut them into pieces/slices like celery. Then I like to take my Swiss Chard and slice them down the middle completing to half them where the stalk came out then placing both halves together and cutting the opposite direction to make ribbons with the chard.

Heat up a skillet on medium heat add in the oil, once heated add the stalks onion and garlic. Cook until the color is removed and things start to smell real good. Add in the leaves and cook for about 1 minute (if that) add in the stock, be careful things may get a little steamy now, turn down the heat to low and simmer for 15 minutes or until the stock turns into a nice sauce and the leaves are tender. That's it, serve over rice or use it as a side to a number of meals. This is one of my favorites. I hope it becomes one of yours as well.



Mushroom Soup- Not Diet

2 Cups Finely Chopped Mushrooms (the sky is the limit on what kind, shop around).

1 teaspoon salt

1/4 teaspoon Dry Mustard

4 Tablespoon Butter

4 Tablespoons Flour

2 Cups Chicken Broth

2 Cups Half and Half

1/4 Cup Finely Chopped Chives

In a nice size soup pot add the Butter, Mushrooms and salt. Sauté on Med-High heat for about 5 minutes or until it starts browning a bit. Add in Flour and Dry Mustard. Continue cooking until the Flour starts to turn slightly brown, almost a light tan. Slowly add in Chicken Broth stir the whole time or you will get lumps. Add in Half and Half, turn down heat to Medium and simmer for 5 minutes or until it starts to thicken. Serve with Chives on top... Great for winter nights.

 

Candied Butternut Squash

1/2 Butternut Squash, seeded

3 Tablespoon Chicken Broth

4 Tablespoon Blue Agave (like Syrup)

Few dashes of how much you like of Cinnamon, Nutmeg, Cloves, Ginger and/or Allspice

Take the Squash and put it in the middle of aluminum foil. Add all the ingredients in order on top of the Squash to keep it moist. Fold the foil into a closed packet and place in oven 350 for 30 minutes. Carefully take out, open the packet... carefully it's hot... and poke the flesh with a knife. Did it go in easy? Did it come out easy? Is the flesh soft? If so then it is done. Let cool and enjoy. This will make easily 2 servings. I even like this one for breakfast sometimes...mmmm Sweet.

 

Twice Baked Potato

2 Potatoes, about the size of your fist. Scrubbed, poked with fork a few times and put in microwave for 5 minutes or until knife goes in and out easily.

1/2 Cup Cooked Butternut Squash (See Recipe below)

1/4 Cup Chicken Broth

Mrs. D- No Salt Seasoning spice blend Paprika

Take the Potatoes, cut in half and carefully scoop out the meat of the potatoes leaving the "boat" behind. Take the scooped potato and squash and mash them using the chicken broth and seasonings to blend into a smooth mash. Mound in each of the halves sprinkle with Paprika and bake in the 350 oven until top is slightly crisp to the tap. Makes 4 servings. Great to individually freeze these for later use before second cooking or on the go meals.

 

G's Easy Breezy Sweet Potatoes

Wash, peel and cut Sweet potatoes.

Spray a cookies sheet with no stick spray.

Preheat oven to 425degrees.

Cut ...into piece of desired shape and bake about 10 minutes then flip bake another 10 mins or until golden color and Voila! Always best when served warm. :-)

Thank you Gina C in CA. These sound delish and I can't wait to make them.

 

Cooked Butternut Squash

Make sure you put a damp towel below your cutting board to give you good non-skid traction.

Take your Butternut Squash and cut it just below the stem and flower ends, place in your compost bowl. With a heavy knife slice the butternut squash in half from top to bottom. Scoop out the seeds and the membrane from the hole, save for planting or toasting... more later on that later. Now I slice the squash in half separating the top solid piece and the bottom hollow piece. Using a paring knife (smaller for better control) hold the pieces with the skin facing you, peel down the squash towards the cutting board until all skin is off. Cut into manageable pieces and cook in a pot with about 1 Cup water in it on medium heat, cook until the pieces are soft to pierce with a knife. Cool and either use or freeze in 1 Cup measures in plastic bags for later use.

 

Onion Soup

3 Large Onions

1 Tablespoon Butter

1 Quart Chicken Stock

1 Clove

1 Bay Leaf

1 Tablespoon Flour

Salt and Pepper

Topping:

Sliced Baguette

Olive Oil

Shredded Swiss Cheese

In a large pot on Medium heat Melt the butter and cook onions until onions are cooked down to a golden brown mass that is about a quarter the original size. Then add in Flour, clove and bay. Cook for 3 more minutes. Slowly add in the Chicken Stock and make sure to keep those lumps out. Cook for about 10 more minutes. Take out the Bay and the Clove. Turn oven on to Broil. Get your ramekins out (or I even use large coffee mugs) Fill each oven proof container to 2" from the top. Place on a slice of toasted Baguette bread, generously place Swiss Cheese on top and sprinkle with Olive oil. Place under the broiler.. DO NOT WALK AWAY OR CLOSE THE OVEN DOOR. Watch as they start melting and the cheese starts to brown. Take out and serve. These will stay Molten Lava hot for a while.. but well worth it...