Recipes Included On This Page Roasted Onion and Shallot Gravy Roasted Sweet Potatoes and Summer Vegetables Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Roasted Onion and Shallot Gravy Recipe By : PRILOSEC OTC R Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil or canola oil 2 large Vidalia onions, thinly sliced 2 large shallots, thinly sliced 1/2 teaspoon salt 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, divided 1/2 teaspoon dried thyme, crushed 3 tablespoons Gravy Master, * * I made my own Gravy Master substitute. That recipe will follow shortly. I can't tell if it is exactly like the commercial version because I have never tried it! Seemed to do the trick. I also added 3 tablespoons to my Venison Meatloaf I made. The sweet Vidalia onion adds both richness and flavor to this virtually fat-free gravy. Shallots replace troublesome garlic and add depth as well. This gravy freezes beautifully, so it's great to have on hand for last- minute meals. 1. In a large nonstick skillet, heat the oil for 1 minute over medium heat. Add the onions and shallots, then cook for 2 minutes, stirring frequently. Reduce heat to low and cook for 15 to 20 minutes or until the vegetables are golden brown, stirring occasionally. Sprinkle with salt, set aside to cool slightly. 2. Transfer the vegetable mixture and 1/2 cup of the broth to a food processor, and process until smooth. With motor running, gradually pour in about 1 1/2 cups of the broth (or whatever the food processor will handle without overflowing); process until thoroughly combined. 3. Transfer the gravy to a large saucepan. Add the remaining broth, thyme and Gravy Master. Heat just to boiling over medium heat; adjust seasoning and color to taste. Serve immediately. Makes about 6 cups (12 half-cup servings) Developed by Pat Baird, M.A., R.D. Note: I made this in September 2010. It went nicely with the Roasted Sweet Potatoes and Summer Vegetables and Venison Meatloaf I made. Contributed to the FareShare Gazette by Art; 26 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 89mg Sodium. Back to Recipe List * Exported from MasterCook * Roasted Sweet Potatoes and Summer Vegetables Recipe By : PRILOSEC OTC ® Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium sweet potatoes, scrubbed and cut into 1/2-inch pieces 1 medium Vidalia onion, thinly sliced 1 medium zucchini, cut into 1-inch pieces (about 12 ounces) 1 medium yellow summer squash, cut into 1-inch pieces (about 12 ounces) 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 tablespoon chopped fresh thyme or 2 teaspoons dried, crumbled Salt to taste Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. They can be made ahead and served at room temperature or reheated when you're ready to eat. Sweet Vidalia onions are easy on your tummy—especially when they're roasted—so they're easily tolerated. Sweet potatoes are so rich in nutrients, everyone should eat them whenever possible. Feel free, however, to substitute your favorite potato in this recipe. 1. Prepare grill with medium-hot coals or to medium setting, or preheat oven to 425F. 2. In a shallow baking pan, combine the vegetables, olive oil and thyme; toss until thoroughly combined. Cook on preheated grill or in preheated oven for about 35 minutes or until vegetables are tender and lightly browned, stirring occasionally. Makes 4 servings Developed by Pat Baird, M.A., R.D. Note: I made this in September 2010 and doubled it. I used to large baking pans and roasted the vegetables in the oven. I think the next time I will reduce the temperature a little and make certain I don't use the bottom rack level. Contributed to the FareShare Gazette by Art; 25 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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