the low gravy

I have opinions about frozen dinners

I go through periods where I eat them a lot. … like – every day. They may not be objectively the healthiest. But they save me from the executive function failure of not eating anything, because I can’t decide what to eat (and they also take very few spoons, & are apt to have at least some veggies).


As much as I like dessert, I don’t like desserts in my frozen dinners.

I mean: I like broccoli. I like brown sugar apple crumble. I do not like broccoli with apple crumble sauce.

And 99% of the time, that’s what happens when entree and dessert are packaged together.

You know what I think would work great, for those frozen dinner lines with “dessert included!” as a selling point?

Frozen / cold desserts. – in a separate compartment or cup that you can remove before you stick the main part of the mean in the microwave (They already sell dinners with sauces in separate packets). If it’s a “healthy” “diet” brand, it could be a fruit sorbet or frozen yogurt. If it’s a “home-style,” “Like grandma’s,” brand, they could have a mini dish of ice cream and chocolate sauce.

Good idea, right?

When you remember that pack of sausages in the freezer….

Carbquik simple drop biscuits topped with sausage gravy and fried eggs

Gravy was made by browning sausage, draining off some of the fat. Sprinkled with about ¼ teaspoon of xanthan gum, then added in ½ cup heavy whipping cream and ½ cup of water. Tons of pepper, a little salt. Reduce until thick


Country fried steak with mushroom gravy,  green beans and garlic cauliflower mash

dredged four seasoned hamburger patties in egg and then pork rinds. Fry until golden. For the gravy I sauteed slice mushrooms and onion in olive oil. Deglazed the pan with a few shakes of worcestershire sauce. Added heavy whipping cream and reduced until thicken. Season with salt and pepper


Orecchiette with Chorizo Gravy

Submitted by cookingwithleftovers

It took me until the last mystery box to discover that not using every ingredient in the box was the way to go. The ‘little ear’ pasta is my favorite kind, so that is the star of this dish, mixed with creamy, thick, spicy, earthy gravy sauce.. Cozy comfort food.

2 ½ cups dry orecchiette pasta, cooked
1 ½ cups reserved pasta water
4 pads of butter
1 tablespoon of flour
2 chorizo sausage links
2 big sticks rosemary (about 2 tablespoons, chopped), divided
asparagus stalks and ½ lemon
tomato garnish

Cook the pasta al dente with about ½ tablespoon rosemary in the boiling water, and reserve the cooking liquid. Squeeze the chorizo out of the casings and into a hot pan. Cook until crispy.

Remove ¾ of the chorizo from the pan; add butter and flour. Cook on low heat for 5 minutes until combined, then add the pasta water slowly- a little at a time- mixing into the flour and cooking on low heat until gravy-like. Add in the remaining rosemary and season well with salt and pepper. After another 5 minutes or so, fold in the chorizo.

Cook the asparagus with the lemon in the oven- 350 degrees for about 20 minutes.

In a bowl, add a big spoonful of pasta, a big spoonful of chorizo gravy, a few tomato quarters as a garnish, and top with some asparagus.

Just plan to take a nap afterwards..