I take about a pound of ground venison (obviously, you can use hamburger) and half of a chopped onion with 2 Tablespoons of olive oil, 1 Tsp. of onion powder, 1 Tsp. of garlic powder and 1 Tsp. of dried or 1 Tbs. of fresh chopped parsley, a little salt & pepper, and fry it up. Just before the pink is totally gone from the meat I throw in about 4 chopped cloves of garlic and continue to fry until garlic is soft. Then I add enough flour to make it a dry paste and pour in milk and water mixed (I usually use 3/4 milk to 1/4 water but you can use just milk or even more water), while stirring constantly, until I have a beautiful, thick gravy. While all that was cooking up I opened a quart of Italian Flat Green Beans and put them in a pan with 2 Tbs. of butter (you can omit the butter, my husband just enjoys it this way), 1/4 tsp. of dried savory, 1/4 tsp. of thyme and some salt and pepper and let it simmer. I've already peeled my potatoes and have them on cooking for mashed potatoes; and threw together some biscuits and put them in the oven. Now folks, that may sound just way too "out dated or yesterday" for you or maybe even disgusting, but when I put it on the table it was pretty darn good. I had preserved some jellies and jams which made those biscuits perfect. Think about all this now - my nephew traded my husband some venison for pheasant (yes, they are both hunters), we grew the potatoes, we grew and I canned the green beans and grew and dried my own herbs. Oh yes, and on the side I put a bowl of Cinnamon-Spiced Pears. They came off my tree out by the herb garden and I canned them up as well. Now that's some down-home, cheap eatin'!!
Today I'm going to a wedding shower!! My prayer is always the same for couples tying the knot. I pray that they live together in much love and never take each other for granted.
Anyway, since I'll be gone today I'm having to opt for a crockpot meal. I think a crockpot is an essential tool in the kitchen. Since I work outside the home there are many times it has saved me. Today I'm putting in a Beef Chuck Roast. I'd rather roast it in the oven but this will do. I'm mixing together a little flour, salt, pepper and Herbes de Provence and putting it over the roast with a little water. Now let me give you a little advice here. When you buy Herbes de Provence make sure one of the ingredients in it is lavender. If it doesn't have lavender don't buy it. It's not really true Herbes de Provence. That is an essential herb in this particular blend. The flavor of this herb blend is absolutely sensational paired with a beef roast. You won't be sorry.
Anyway, by the time I get home tonight it ought to be nice and tender and the juices will make a wonderful gravy. I've decided I will be making garlic mashed potatoes to go with it. Oh, and here's a tip. Make your garlic mashed potatoes the way you always do then take some cloves, chop them up and put them in a small pan with olive oil and fry them up. Now the secret is not to fry them up too crisp, but just barely crisp. Scoop them up and put them on a paper towel and then sprinkle salt, pepper and chopped dried or fresh parsley (fresh always tastes best) on them and toss. Then when you serve your mashed potatoes throw the garlic chips on top. Oh, it's wonderful for the tongue and the eye!! I will also be making creamed carrots with lemon thyme as a side. Add a fresh salad or perhaps some applesauce to this meal and then you decide if you can handle a dessert on top of all that!!!! Have a great week-end!