Onion Gravy

Here is a gravy that pairs perfectly with Salisbury steak, meatballs or schnitzel. And one can never go wrong by smothering mashed potatoes with a spoonful of onion gravy!  

• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups liquid (water, meat juice or broth)
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon black pepper 
• salt, to taste

1. Cook onion in oil in a heavy skillet over medium heat, until onion is softened and browned, about 10-15 minutes.
2. Add  minced garlic and saute for another minute or two.
3. Sprinkle flour over the onions and continue to cook, stirring, for several minutes.
4. Gradually stir in broth, Worcestershire sauce, and pepper. 
5. Simmer (stirring often) until gravy is slightly thickened.
6. Season with salt.

 

Thai Linguine

We have enjoyed this Thai dish several times over the past few months.  I think you will too!

• 12 ounces linguine
• 1 pound chicken breasts, thinly sliced
• 4 tablespoons oriental sesame oil, divided use
• 1/2 cup green onions, chopped
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 2 cup thinly sliced red peppers
• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar (or use white vinegar)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 2 tablespoons sesame oil and toss to coat.
2. Heat remaining 2 tablespoon oil in heavy large skillet over medium heat.  
3. Stir fry chicken pieces and remove to separate plate.
4. Add green onions, garlic, and ginger and red peppers; saute until red peppers soften, about 2 minutes. 
5. Add honey, peanut butter, soy sauce, vinegar, chicken broth and pepper flakes; whisk to blend. 
6. Simmer sauce for several minutes.
   Pour over pasta and toss to coat. 
7. Transfer to platter; sprinkle with remaining green onions.

Chicken Noodle Soup (made easy)

There's nothing quite like homemade chicken noodle soup to cure whatever may ail you. (And it seems that in January there are many who are 'ailing'!)  If the thought of cooking up stock and making your own noodles is a little daunting, here's a short-cut recipe that is delicious and doesn't take long to cook up! 

• 1 rotisserie chicken
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 stalks celery, diced
• 3 carrots, peeled and thinly sliced
• 1 or two cloves garlic, minced
• 10 cups chicken stock (store-bought or homemade)
• 350 gr / 3/4 pound noodles (I used fresh linguine from the deli, cut into 2 or 3-inch pieces)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1 star anise* 
• 1/4 cup chopped fresh parsley

1. Remove the meat from the rotisserie chicken; cut into bite size pieces and set aside.
2. Heat oil in a large stock pot over medium heat.  Add the onions, celery, and carrots, and saute until onions begin to turn translucent. Add garlic and saute for another minute or so.
3. Pour the 10 cups chicken stock into the stock pot. Add bay leaf, star anise and parsley and simmer over medium-high heat for about 30 minutes.
4. Meanwhile, cook noodles in a separate pot according to directions...being sure not to overcook.  Drain.
5. Add chicken pieces and noodles to the soup pot.  Test and adjust seasonings as needed.  Heat through and serve.

*star anise is optional, but gives a wonderful exotic flavour to the soup.

Serves 6-8