Making a big pot of gravy!

[katesorad]

Mmmmm! Tonight's dinner will be vegetarian "chicken" parm with homemade gravy! Yummy. It's seriously the best thing I ever make.. the smell of the gravy (or sauce) cooking is just incredible. It reminds me of Sundays growing up..

What's your favorite thing to cook? Or for those who don't cook.. what's your favorite thing your family cooks that you get to smell the goodness of all day???

 

[kacaju]

what are you using instead of chicken??
And can I PRETTY PLEASE have your recipe for your gravy??

oh yeah...i am making chicken and dumplings tonight

 

[Hoodie]

I'm just having a hard time getting my head around "gravy" and chicken parm together.

Gravy is made from roast drippings. SAUCE is made from tomatoes! Gravy + chicken = yummy. Gravy + chicken + mozzarella = ick!


(I know - regional differences....;-) )

 

[bicker]

This is my favorite chicken replacement:

http://www.quorn.us/products/Naked_Chik'n_Cutlet.aspx

 

[katesorad]

what are you using instead of chicken??
And can I PRETTY PLEASE have your recipe for your gravy??

oh yeah...i am making chicken and dumplings tonight

I use either Morningstar Farms Chik Patties, which are made from soy protein, or I use tofu! Tonight I'm doing tofu.. I'm going to cut it into strips, dip it into olive oil, then dip it into a bread crumb mixture with a fresh parmesan, basil, oregano, and pepper, and then throw it in some olive oil to brown it a bit.. then throw it in the oven with mozzarella cheese and when it's done I'll coat it with gravy! It's so good!

I'll pm you my gravy recipe!

I'm just having a hard time getting my head around "gravy" and chicken parm together.

Gravy is made from roast drippings. SAUCE is made from tomatoes! Gravy + chicken = yummy. Gravy + chicken + mozzarella = ick!


(I know - regional differences....;-) )

I don't even think anyone else in California calls it gravy haha! But I'm originally from Chicago, and even though my family has been here in the US for a few generations, they all still act like they're straight out of Italy!

I told my MIL that I was going to bring over gravy one time, and she told me we weren't having turkey... it made me giggle.

 

[Buckalew11]

I have learned to LOVE to cook. 5 years ago, I hated it. I'd love to cook a big pot of gravy (sauce) today but I have to work late.

I don;t have a favorite thing to cook. I like it all!

 

[mamacatnv]

I don't even think anyone else in California calls it gravy haha! But I'm originally from Chicago, and even though my family has been here in the US for a few generations, they all still act like they're straight out of Italy!

I told my MIL that I was going to bring over gravy one time, and she told me we weren't having turkey... it made me giggle.

I can pretty much guarantee that

 

[MM27]

I'm just having a hard time getting my head around "gravy" and chicken parm together.

Gravy is made from roast drippings. SAUCE is made from tomatoes! Gravy + chicken = yummy. Gravy + chicken + mozzarella = ick!


(I know - regional differences....;-) )

I was thinking the same thing. Gravy goes with meat. Sauce goes with pasta.

 

[mamacatnv]

I make a soy sauce sesame chicken that is pretty tasty

 

[mjkacmom]

Around here, it's sauce (marinara) without meat, and it's called gravy if there is meat in it (Sunday gravy). I always have containers in the freezer.

 

[katesorad]

I make a soy sauce sesame chicken that is pretty tasty

Yum! I wonder if it can be adapted to fake chicken?

 

[doxdogy]

Would you please pm me the recipe too?

 

[Tinijocaro]

How 'bout you post the recipe, pretty please?

 

[katesorad]

Fine, fine! Here's my gravy.. I kind of adapted it from a family recipe. Mine is meatless, but my family's recipe is definitely not meatless! You can vary it by adding different things, such as red pepper flakes for some heat, or some powdered parmesan for a different flavor and some more thickness.. also, if you're big on garlic, add some more if you want! Or take some away. It's all about adjusting it to your tastes!

Ingredients:
- 4 28-oz cans of 6-in-1 Tomatoes
*Note- you can really use any other type of canned tomatoes. I prefer canned to fresh.. usually easier to use.
- 8 garlic cloves put through a garlic press
- 1 onion, diced up in small pieces
- 1 tablespoon sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/4 cup olive oil

Directions:
1. Put the onions and garlic together in a big pot with the olive oil, salt, and pepper. Cook until the onions are clear and the garlic is browned.
2. Add the tomatoes, basil, oregano, and garlic powder.
3. Don't boil it, but make it hot and an almost-boil, and then keep on medium-low for 4-6 hours.
4. After it's done cooking, use an immersion blender to blend together all of the tomatoes and onions to create a very smooth texture.

 

[LuvOrlando]

I'm just having a hard time getting my head around "gravy" and chicken parm together.

Gravy is made from roast drippings. SAUCE is made from tomatoes! Gravy + chicken = yummy. Gravy + chicken + mozzarella = ick!

(I know - regional differences....;-) )

Not in NY it isn't

I am wondering what fake chicken is though?

 

[mamacatnv]

Yum! I wonder if it can be adapted to fake chicken?

Don't see why not
Brown cubed fake clucker with some fresh chopped garlic in a nice non stick pan. When almost done, add the sauce, continue to stir and cook until the sauce takes on the consistency of a glaze and stays coated to the fake clucker. Top with a handful of the green onion and a sprinkling of the sesame seeds. Serve with rice and steamed broccoli


Sauce: warning, I am not a precise cook.....thus the reason I don't bake

Splash of Soy sauce
dribble of sesame oil
sprinkle of Chinese 5 spice
couple of drops of Chinese hot chili oil
handful of fresh chopped green onion
sprinkling of sesame seeds



As for an all day yummmm
Chicken noodle soup made with homemade stock with bread baking in the bread machine

 

[katesorad]

Don't see why not
Brown cubed fake clucker with some fresh chopped garlic in a nice non stick pan. When almost done, add the sauce, continue to stir and cook until the sauce takes on the consistency of a glaze and stays coated to the fake clucker. Top with a handful of the green onion and a sprinkling of the sesame seeds. Serve with rice and steamed broccoli


Sauce: warning, I am not a precise cook.....thus the reason I don't bake

Splash of Soy sauce
dribble of sesame oil
sprinkle of Chinese 5 spice
couple of drops of Chinese hot chili oil
handful of fresh chopped green onion
sprinkling of sesame seeds



As for an all day yummmm
Chicken noodle soup made with homemade stock with bread baking in the bread machine

That sounds amazing! I'm going to make it next week! I'll let you know how it goes

Oh.. and fake clucker! hahahhahaha!

 

[bicker]

I am wondering what fake chicken is though?

In her case (Morningstar), soy protein and wheat protein. In my case, (Quorn), mycoprotein (a non-animal protein source, that's grown sort-of like mushrooms) and wheat protein. Both have their advantages. I like the mycoprotein for cutlet-type things, because I find it to be juicier and more cutlet-like in texture. If you're going to cut it up into little cubes (like I often do when I'm making chik'n curry) then there really is no difference.

 

[LuvOrlando]

Thanks for the info Bicker I think I will give it a try, it sounds like a good way to get some protein into an otherwise veggie dish. I'm thinking a layer in my Eggplant Parmesan on Sunday would be a nice intro for the family.

 

[bicker]

I've made Chik'n Parmesan a few weeks ago... loved it!