Quick Cooking Is My Passion

On the first day of a “from scratch” web blog, where do you start? I would think you should start at the heart of the subject you are intense about sharing. In this case, I will start with what makes me so engrossed and spellbound about recipes, cooking, and preparing quick and easy, yet frugal dishes.

I came from a large family whose father was a poor, dirt farm, sharecropper. For those of you that need that phrase explained; we lived on a farm in the middle of the backwoods of Louisiana. We did not own the farm, my Daddy just raised the crops and shared the profits with the owner. We had a lot of love but very few of the modern conveniences. So I learned to make a meal for a family of ten on pennies instead of dollars. This may seem like a tall tell and an impossible feat, but I will attempt to prove my statements.

This topic can not be covered in one post, nor can it be covered in one recipe. In the weeks to come, I will be adding recipes to use in providing good food in a simple manor and making it stretch to feed many. If I stray to a more complicated recipe, I urge you to bring it to my attention.

I know there are others out there who have plenty to add to this post, so by all means, give me a shout and I will add you as an author or just sign up as a subscriber if that’s what you desire.

I think the most basic recipe that has to be in any cooks possession is this:

HOW TO MAKE GRAVY

(White, Brown, or Red)

3 Tablespoons Cooking oil (vegetable oil is best)

1/4 Cup flour

Your favorite seasonings

1-1/2 Cups water( or milk for white gravy)

1 Can tomato sauce (for red gravy)

***You always start with the basic gravy ingredients, which are cooking oil, seasonings,  and flour.

1. In a medium size skillet, heat oil over medium high heat. Gradually add the flour, stirring constantly, until a smooth paste is formed (adjust flour as necessary). Add seasonings.

For Brown Gravy

Use step #1 and continue stirring until the flour mixture turns a nice golden brown. Do not have the heat too high or the mixture will start to burn as you stir it.

2. Continue stirring while you gradually add enough water to make your desired thickness. (My husband likes thick gravy while I prefer a nice pouring consistency)

3. Continue cooking, over medium to low heat until flavors blend and your preferred thickness has been obtained.

White Gravy

Use step # 1 and stir just until mixture is completely combined.

2. Gradually add the milk, stirring constantly.

3. Reduce heat and simmer for about five minutes.

Red Gravy

Use step # 1 and stir just until mixture is completely combined.

2. Gradually add the can of tomato sauce, stirring constantly.

3. Reduce heat and simmer for about five minutes. Additional water may be needed for thinner gravy. Add a small amount of water at a time if needed.

Now that you have the recipe for the basic kinds of sauce, the possibilities are endless. Some stews and soups start with red gravy, while milk (or white) gravy is the basis of chowders and cream soups and the brown gravy is used in beef tips and Swiss steak. Almost any recipe can be stretched to feed more people by adding one of the gravy bases and using different seasonings. Normally the menu would include rice, potatoes, noodles, or bread to stretch the dish even farther.

While I decide what the next step should be in this blog about quick and easy cooking, please feel free to give me some suggestions or ask for some specific advise.

Love to hear from you.

JanetK