Fennel Stew

Fennel is a fun veggie that is under-appreciated. It is delicious and warming. Fennel is also great for nursing moms! I made this in the crock pot, but the stove top is great too.

1 bulb fennel with stem and fronds, chopped
1 lb red potatoes, large dice
1 pint mushrooms, sliced
1 yellow onion, diced
3+ cloves garlic, minced
2 TB savory
2 TB tarragon
1.5 liters stock
1/3 C olive oil
Salt and pepper to taste

Place all ingredients in a crock pot on low and let cook for 4+ hours or simmer one hour on stove top.


Herbed Mushroom and Potato Kebabs

If you can fight the pollen, get outside and cook! Veggies are more fun on a skewer. Try this simple side dish with your grass fed steaks.

1/2 lb fingerling potatoes, cleaned, halved, and parbolied
8 oz baby bella mushrooms
1 bunch fresh dill, chopped
1/4 Cup olive oil
salt and pepper

Parboil the potatoes to soften, about 7 minutes. They won’t grill very well unless they are mostly cooked. A knife should just go into them, not cause them to crumble apart. Drain them well and let cool.

Toss mushrooms, potatoes, herbs, oil, salt, and pepper to coat well. Skewer on either metal kebab skewers or soaked wooden skewers. Grill 3 minutes on each side until tasty grill marks form. Handle carefully with tongs.

Place skewers on a HOT grill for quick cooking to prevent dryness

Cooks Tip on Skewers: Soak wooden skewers 20+ minutes in cold water before adding food to them. This will reduce the chance they will catch on fire. However, they will still probably char significantly if you have flare-ups. Burning skewers tend to allow food to all through the grill. Not delicious.

Veggie Leftovers Samosas

Make Thanksgiving leftovers Indian! Go ahead and be “lazy.” Get pre-fab egg roll wrappers at the grocery store and skip making pastry. You can also use pre-fab pie crust, phyllo dough, or puff pastry! This is so fast and easy, you’ll have to tell all your friends.

Crispy Samosas

Mix 3 Cups of left over veggies: Chopped green beans, sweet potatoes, corn, peas, mashed potatoes, carrots, etc. Stir in 2 tsp curry powder. Adjust the spice according to your taste.

Place 2 TBSP veggie filling on wrapper pastry (egg roll wrappers are about 3 inches square). Fold into a triangle and seal edge with a mixture of 1 egg beat with 2 TBSP water. Crimp edge down with a fork.

Brush samosas with a little peanut or vegetable oil. Bake in 400 degree F oven for 12-15 minutes, until crispy brown. Samosas can also be deep fried 3-5 minutes.

Serve with dipping sauce made from equal parts left over cranberry sauce and sauteed onions. Simply saute chopped yellow onion in butter until caramelized them stir in an equal amount of cranberry sauce.

These make a great dinner, appetizer, or hors devour for your holiday entertaining. Use vegan pastry and veggies for a vegan version.


Latin Blackened Shrimp with Cilantro Saffron Potatoes & Cubanelle Salsa

I really love cubanelle peppers. They are NOT hot, making them a perfect for children.


2 medium cubanelle peppers, seeds removed, diced

2 plum tomatoes diced

½ medium red onion diced

1 large handful cilantro diced

1 tsp fresh ground black pepper

2 TBSP olive oil

½ C red wine vinegar

Mix together gently and refrigerate.

Wash potatoes well. I use purple skinned potatoes for this because the color looks wonderful. Any small potatoes will work fine. Cut into halves or thirds for large bite sized pieces. Place in tepid tap water, cover, and bring to a boil.

Cooks tip: adding potatoes to boiling water causes uneven heating. The skins peel off and the outside cooks too quickly leaving starchy sludge in the water. Always heat potatoes and water together.

Cilantro Saffron dressing for potatoes

2 TBSP hot water

1 tsp saffron threads

2 TBSP olive oil

1 TBSP chopped garlic (1 large clove)

1 large handful cilantro rough chopped

Salt and pepper to taste

Steep saffron in hot water for 5 minutes. Add other ingredients. Stir and set aside.

Latin Blackened Shrimp

Peel and devein 1 lb shrimp of your choice.

Dry seasoning blend

1 tsp granulated garlic

1 tsp cumin

1 TBSP paprika

1 TBSP black pepper

½ tsp salt

Mix seasoning together in separate bowl. Heat skillet to medium high with a small drizzle of olive oil. Add shrimp. Toss in skillet and sprinkle over dry seasoning. Toss to coat. Let cook 2 minutes undisturbed.

Drain the potatoes (they should have cooked about 20 minutes to tender). Add potatoes back to pot. Pour over cilantro saffron dressing and turn heat to medium.

Toss shrimp. Allow to cook undisturbed 2 more minutes.

Toss potatoes to coat for 2 minutes. Everything is now fully cooked.

This meal takes about 20-25 minutes depending on your knife skills. It goes great with a sweet chardonnay.

Published in: on August 27, 2009 at 11:02 am  Leave a Comment  
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