10.11.2011., četvrtak



Cooking With Fennel Leaves

cooking with fennel leaves

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • An aromatic yellow-flowered European plant of the parsley family, with feathery leaves

  • any of several aromatic herbs having edible seeds and leaves and stems

  • leaves used for seasoning

  • aromatic bulbous stem base eaten cooked or raw in salads

  • Time when one has permission to be absent from work or from duty in the armed forces

  • (leaf) the main organ of photosynthesis and transpiration in higher plants

  • (leaf) a sheet of any written or printed material (especially in a manuscript or book)

  • Permission

  • (leaf) flick: look through a book or other written material; "He thumbed through the report"; "She leafed through the volume"

Moroccan chicken stew with preserved lemons

Moroccan chicken stew with preserved lemons

1 kg chicken (I used breast, but other parts can be used as well)

Olive oil

1-2 large bulbs of fennel

2 onions, peeled and roughly chopped

A small bunch of fresh coriander

4 cloves of garlic, peeled
and sliced

2-3 small preserved lemons, deseeded and chopped

80g black and green olives, stoned

A good pinch of saffron

500ml hot organic chicken stock

For the spice rub

1 heaped teaspoon coriander seeds, bashed up

1 level teaspoon ground cumin

1 heaped teaspoon ground ginger

2 tablespoons olive oil

Sea salt and freshly ground black pepper

Mix all the spice rub ingredients together in a small bowl. Put your chicken pieces into a large bowl, massage them with the spice rub, then cover with clingfilm, and put into the fridge to marinate for a couple of hours or, even better, overnight. When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole-type
pan, and fry the chicken pieces over a medium to high heat,
skin side down first, for about
5 to 10 minutes until golden brown.

While your chicken fries, chop each fennel bulb into 8 wedges, and add these to the pan along with the onions, coriander stalks
and garlic. Stir well and fry for a couple more minutes, then mix in the preserved lemons, olives and saffron. Pour in the hot stock, give everything a good stir, then cover with a lid or foil, and simmer on a low heat for 1? hours, or until the meat starts to fall away from the bone. Halfway through, have a check and give it a good stir. Keep an eye on it and add a splash of water if it looks dry. When the time’s up and your chicken looks perfect, stir gently. If it’s still a bit liquidy, leave it to blip away with the lid off until thickened slightly.

Have a taste, season with a pinch of salt and pepper if you think it needs it, then sprinkle with the coriander leaves. Serve with a large bowl of lightly seasoned
steaming couscous.

Gnocchi with Chicken Sausage, Bell Pepper and Fennel

Gnocchi with Chicken Sausage, Bell Pepper and Fennel

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel
recipe courtesy Cooking Light

Preparation Time: 33 minutes minutes
Yield: 4 servings (serving size: 1 1/2 cups)

1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 teaspoons olive oil, divided
6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
1 cup thinly sliced fennel
1 cup thinly sliced red bell pepper
1 cup thinly sliced onion
1/2 cup (2 ounces) freshly grated Asiago cheese
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

1. Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.

2. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; saute 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.

3. Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally. Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.

CALORIES 342 (30% from fat); FAT 11.5g (sat 4.3g,mono 4.7g,poly 1.6g); IRON 1.1mg; CHOLESTEROL 50mg; CALCIUM 155mg; CARBOHYDRATE 45.4g; SODIUM 829mg; PROTEIN 15.9g; FIBER 2.9g

cooking with fennel leaves

See also:

south cooking recipes

red wine for cooking

online restaurant cooking games

crack for cooking academy 2

cooking class ireland

turkey tetrazzini cooking light

poaching cooking method

cooking for real games

smart cooking 1

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