Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Storrmmee > wrote:
: > : i can make what i call thick broth, that is add some flour/cornstartch
: > to
: > : some of the liquid then re add, stirr and let sit after its brought back
: > up,
: > : thicker than broth, but ntot thick gravy... remember i was brought up on
: > : sausage gravy, Lee
: > : "W. Baker" > wrote in message
: > Ii never had sausage so I am not sure if it is gravy to eat on sausages or
: > gravy made FROM sausage, as I am a kosher northerner:-) I guess from your
: > comments that it is a thick gravy.

: You can get turkey sausage or beef. You want the crumbled kind like ground
: beef. Cook it then add seasonings like black pepper and cayenne. Then add
: enough flour to coat. Cook for a minute. Slowly add milk. Can use soy or
: rice milk. You can make it as thick or as thin as you want. Serve over
: biscuits or toast.

Sounds pretty carby by time you do all that. I suppose I could use my
low carb bread.

Wendy

it is carbier than i usually eat nowadays, but even a smallish portion is
good, and if you cut back a bit on the thicknening it would still taste
good... hhhmmm, i wonder what vegetables it would be good on besides
potatoes,... will have to think on that, Lee
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Storrmmee > wrote:
> : > : i can make what i call thick broth, that is add some
> flour/cornstartch
> : > to
> : > : some of the liquid then re add, stirr and let sit after its brought
> back
> : > up,
> : > : thicker than broth, but ntot thick gravy... remember i was brought
> up on
> : > : sausage gravy, Lee
> : > : "W. Baker" > wrote in message
> : > Ii never had sausage so I am not sure if it is gravy to eat on
> sausages or
> : > gravy made FROM sausage, as I am a kosher northerner:-) I guess from
> your
> : > comments that it is a thick gravy.
>
> : You can get turkey sausage or beef. You want the crumbled kind like
> ground
> : beef. Cook it then add seasonings like black pepper and cayenne. Then
> add
> : enough flour to coat. Cook for a minute. Slowly add milk. Can use soy
> or
> : rice milk. You can make it as thick or as thin as you want. Serve over
> : biscuits or toast.
>
> Sounds pretty carby by time you do all that. I suppose I could use my
> low carb bread.
>
> Wendy

Storrmmee > wrote:
: it is carbier than i usually eat nowadays, but even a smallish portion is
: good, and if you cut back a bit on the thicknening it would still taste
: good... hhhmmm, i wonder what vegetables it would be good on besides
: potatoes,... will have to think on that, Lee

Try mashed caulifloweer, our fauxtatoes:-)

Wendy

that was my first thought, i think if made as dry as possible that might
work... i was also thinking maybe sliced parsnips or rutabegas, could fry
and might be more like potatoes... Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : it is carbier than i usually eat nowadays, but even a smallish portion
> is
> : good, and if you cut back a bit on the thicknening it would still taste
> : good... hhhmmm, i wonder what vegetables it would be good on besides
> : potatoes,... will have to think on that, Lee
>
> Try mashed caulifloweer, our fauxtatoes:-)
>
> Wendy

"Storrmmee" > wrote in message
...
> that was my first thought, i think if made as dry as possible that might
> work... i was also thinking maybe sliced parsnips or rutabegas, could fry
> and might be more like potatoes... Lee

I don't know the carb count of turnips. I like them raw but can live
without them. Parsnips though have as many carbs as potatoes I think. At
least they spike me very badly. Good thing I don't like them!

oops, maybe turnips might work, they also do well mixed with a bit of
potatoe for the taste so that might be a way to do it by mashing and mixing,
potatoes don't bother me if i keep the serving small. Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> that was my first thought, i think if made as dry as possible that might
>> work... i was also thinking maybe sliced parsnips or rutabegas, could fry
>> and might be more like potatoes... Lee
>
> I don't know the carb count of turnips. I like them raw but can live
> without them. Parsnips though have as many carbs as potatoes I think. At
> least they spike me very badly. Good thing I don't like them!
>

Storrmmee > wrote:
: that was my first thought, i think if made as dry as possible that might
: work... i was also thinking maybe sliced parsnips or rutabegas, could fry
: and might be more like potatoes... Lee
Parsnips might taste gook, but are amlonst as carby as the potato. Make
sure you whap up that cauliflower in nthe food processor if you want it
like potatoes, as it is hard to chop it fine enough by hand. I might
sugest a stick blender, but not to you, after your recent comments:-)

Wendy

lol, that would be the dh job... i think i must have confused the ruta's
with turnips, i was thinking one of those guys had significant less carbs,
Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : that was my first thought, i think if made as dry as possible that might
> : work... i was also thinking maybe sliced parsnips or rutabegas, could
> fry
> : and might be more like potatoes... Lee
> Parsnips might taste gook, but are amlonst as carby as the potato. Make
> sure you whap up that cauliflower in nthe food processor if you want it
> like potatoes, as it is hard to chop it fine enough by hand. I might
> sugest a stick blender, but not to you, after your recent comments:-)
>
> Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Storrmmee > wrote:
> : > : i can make what i call thick broth, that is add some
> flour/cornstartch
> : > to
> : > : some of the liquid then re add, stirr and let sit after its brought
> back
> : > up,
> : > : thicker than broth, but ntot thick gravy... remember i was brought
> up on
> : > : sausage gravy, Lee
> : > : "W. Baker" > wrote in message
> : > Ii never had sausage so I am not sure if it is gravy to eat on
> sausages or
> : > gravy made FROM sausage, as I am a kosher northerner:-) I guess from
> your
> : > comments that it is a thick gravy.
>
> : You can get turkey sausage or beef. You want the crumbled kind like
> ground
> : beef. Cook it then add seasonings like black pepper and cayenne. Then
> add
> : enough flour to coat. Cook for a minute. Slowly add milk. Can use soy
> or
> : rice milk. You can make it as thick or as thin as you want. Serve over
> : biscuits or toast.
>
> Sounds pretty carby by time you do all that. I suppose I could use my
> low carb bread.

Or really tiny biscuits.