Ahhhh Gravy. My favorite part of Thanksgiving(it’s essential for the “perfect bite”) and actually, quite a life saver for me in the winter months. Since my Husband is part of the Paul Bunyan wannabe association, and my boy is starting to eat like his Papa but stays the shape of a bean sprout(is this preparing me for his teenage years?), I have to find creative ways to stretch a meal while still filling them both up. And, oh yeah, making sure I actually get a plate of food every once in a while.
So, what I have learned to do is use these lovely cans of goodness to stretch my soups and stews. “Beef” them up and what have you. The easiest way is to just add a can of this to whatever meat you are throwing in the slow cooker for dinner. Then fill up the can with water and add that as well. Add your seasonings, turn it on low and you’ll end up with beautifully flavored gravy that you can use for that dinner and a few more dinners after that.
My favorite trick is adding it to any soup you make. I purposely don’t season my soup with any salt products while it is cooking. Then, about 15 minutes before its due to complete its cooking cycle, I add in a can of gravy. Since these gravies are laced with high sodium, I use that to my advantage and use it as the “salt” in my soups and stews. As a bonus, you get the extra seasonings like sage and thyme infused in your concoction. I add a proper amount of pepper, taste to see if any other seasoning is needed, and then let is simmer for about 10 to 15 more minutes.
Now, I do love these gravies. So much that I tried to trade for as many coupons as I could to stock up on them. We ran out in the middle of winter last year and I was devastated. Not this year! Check out what I’ve accumulated so far:
*sigh* I might have a problem. Ok, not yet but if I go back and get even more, then I might have a problem. *Ahem* they’re on sale again this week and I’m getting more tomorrow. So, tomorrow, I’ll admit I have a problem. I mean, it’s only 64 cans….give me a break! :o)