Braised Fennel

This week in the Pathmark supermarket sales circular, I noticed that fennel is selling at 98¢ each. 98¢ EACH! That's right! E-A-C-H! You don't always see that vegetable going for that price at a large supermarket so that's a bargain!
 If you have never had fennel, it is a vegetable that has the texture and crunch of celery but the subtle sweetness and flavor of anise or licorice. In it's raw state, it's fabulous sliced and served with fresh orange slices in a salad but when cooked, the flavor is more delicate with a soft texture.  It is popular in Mediterranean cuisine.

Here is a braised fennel recipe that I like from the October/November 1992 issue of Martha Stewart Living. It's simple and easy to make.

Serves 4

Ingredients

• 4 medium bulbs fennel
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon sugar
• 1 or 2 cloves garlic, sliced thin
• 1/4 cup fresh orange juice
• 1 cup water
• Salt and freshly ground pepper
• Flat-leaf parsley leaves, as garnish

Directions

1. Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
2. Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
3. Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

Video: How To Baton and Julienne

This cutting technique comes in handy to make vegetable sticks for your crudite platter.

Videos courtesy of Howcast.

Cutting thinner than 1/4" (usually 1/8") is called Julienne. Many recipes call for this especially stir-fries. The vegetables will cook faster.

Recipe: Simple Pasta Salad

It's been a REALLY hot Summer so far and one does not want to cook in such weather.

I came up with this recipe using grocery items I saw on sale at the local supermarket this week.

These are the prices for the America's Choice brand which I find just as good as national brands.

Frozen boxed vegetables (10 oz.) are on sale for 99¢ each.

16 oz. box of dried pasta is 80¢

8 oz. block of cheese is $1.50

16 oz. bottle of salad dressing $1.50

Ingredients

• Half of a 16 oz. box of shaped pasta such as Rotini, Rotelle, (or your favorite shape)
• 10 oz. box of frozen mixed vegetables
• 4 oz. of sharp cheddar cheese
• 1 cup salad dressing (Italian, Caesar, Balsamic, Ranch, or your favorite)

Directions

1. Bring a large pot of water to the boil and follow pasta manufacturer's direction on cooking the pasta shape of your choice.
2. While pasta is cooking, dice up the block of cheese into 1/4" cubes.
3. Add the box of frozen vegetables a few minutes before pasta is ready.
4. When pasta is done, drain the pasta and vegetables. Add to a large bowl.
5. Add the salad dressing and toss to coat. You want to cool down the pasta before adding the cheese.
6. Add the cheese and toss again.
7. Serve at room temperature or chilled.

Recipe: Tricolore Pasta with Zucchini, Onion, Tomato Sauce

I grew a huge zucchini this summer and was trying to figure what to do with it. The reason it was so huge was because I plucked most of the flowers to fry leaving a few left to mature into fruit.

I have this fascination with different pastas and shapes and spied Barilla's Tri Color Fiori (flower) on sale for 99¢ at Pathmark recently. A box of pasta. A huge zucchini. A large bottle of tomato sauce in the pantry that I also bought on sale and a basket of onions. I decided to make a vegetarian dish for dinner tonight and interestingly enough, the color of the vegetables is echoed in the pasta.

Ingredients

• 4 cloves garlic crushed (I used a garlic press but if you don't have one, mince it fine)
• 1 large onion chopped
• 2 zucchini diced
• 3 tablespoons extra virgin olive oil
  
• 1 cup tomato sauce
• 1/4 teaspoon salt
• few grinds of fresh cracked black pepper

• 12 oz box of tri colored pasta (any shape you like)

• Extra virgin olive oil
• Grated Parmesan cheese

Preparation

1. Bring a large pot of water to the boil (this is for the pasta).

2. In a large skillet over medium flame, heat the olive oil for a few seconds and add the crushed garlic. Saute for a few seconds to perfume the oil and then add the chopped onion.

3. Saute until onion is soft (about 5 minutes) then add the diced zucchini. Saute for about another 5 minutes (I like my veggies to maintain their integrity and not be over cooked mush) and then add 1 cup tomato sauce.

4. Stir to incorporate everything together.

5. Finish with sprinkling of salt and pepper and set aside off heat covered. The vegetables will continue to cook slowly steaming under the cover.

This can be served by itself as a vegetable side dish.














By this time, the water has hopefully boiled and you can follow manufacturer's direction on cooking your pasta. When the pasta is done, drain and toss with the vegetable mixture.


Garnish with a drizzle of extra virgin olive oil on top and a handful of grated Parmesan cheese.

This dish serves 4.

Recipe: Curried Cauliflower and Chickpea Stew

I modified this from another recipe that I found years ago. The flavors are VERY Indian. A nice vegetarian hearty dish.

Ingredients

2 tablespoons vegetable oil
2 1/2 cups chopped onions
5 teaspoons curry powder (try not to use Madras curry unless you like spicy) use more or less to your liking
About 6 cups small cauliflower florets (from 1 medium head) or 2 boxes frozen (thawed)
2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
1 14-ounce can unsweetened coconut milk (available in the Asian section of your supermarket)

Preparation

Heat oil in large skillet over high heat.

Add onions and sauté until golden brown, about 8 minutes.

Add curry powder and stir for about 15 seconds. (Make sure curry powder doesn't burn)

Add cauliflower and garbanzo beans; stir for 1 minute coating everything in the onion curry oil.

Stir in coconut milk and bring to a boil.

Reduce heat to medium-low, cover, and simmer gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, for about 15 minutes.

Season to taste with salt and pepper.

Serve over white rice.

Yield: Makes 4 servings

Recipe: Butternut Squash Soup with Parmesan Croutons

Nothing could be simpler to make than this when you stock up on frozen winter squash and chicken broth when on sale.
Thanks to Birdeye for this easy recipe.



Ingredients



* 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
* 2 cups chicken broth
* 1 cup Parmesan croutons
* Dried chives


Instructions

Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.

Serving Suggestions

Garnish each serving with croutons and chives.

Recipe: Easy Butternut Squash Soup

Birds Eye frozen vegetables are on sale this week at $1 a box.
I noticed as well that College Inn canned broths are 99 cents each.
With this in mind, I thought, this would be great to takes these two sale items and put them together to make a butternut squash soup without the hassle of roasting a squash in the oven and all the time and work to prepare this soup from scratch (besides, winter squash is not always available all year!)
For about $4, you have soup for 4 people!


Ingredients

• 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
• 2 cups chicken broth

Cooking Instructions

Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.

*If you would like to turn this into a cream of butternut soup, just stir in a 1/2 cup of cream, half & half, or milk before serving.

Garnish with toasted pine nuts for crunchy texture and/or chopped chives for color.