ISO: ISO Pat-No Cal: The fennel seed countdown continues. I tried your Chicken with Fennel and Olives...

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And Marg, CDN I tried your Pasta with Roasted Red Pepper Sauce last night...

It's full of flavor and so easy. The vegetables took longer to roast. (I think my oven needs a new ignitor.) but were worth the wait. I added a pinch of red chile flakes and almost regretted it--the long roasting must have brought out the heat. I topped it with Parmesan cheese but Romano, if I'd had it, would have been better.

The sauce resembled a vodka/cream/tomato sauce, but was much healthier, and the fennel and red pepper flavors were really well balanced.

I'm down to only 2 jars of fennel now!

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=7942

 
Hey, Joe- make some quick Italian sausage to freeze using your fennel seed

I buy ground pork then add toasted fennel seed, hot chili pepper flakes, garlic, ground onion, pepper and oregano to make a really decent substitute for commercial Italian sausage to use in sauces and other recipes, If you made up a batch you could freeze in lb or half lb batches to use later.....and it would use up lotsa fennel seed.

 
That chicken recipe is in my queue, Pat- I'll be making it soon. You always post the best recipes!

 
Good idea--I've always intended to make sausage but the thought of hauling out the KA meat grinder

attachment stops me.

It never quite occurred to me to just pick up some ground pork!

 
Sometimes you have to hit me over the head. With a meat grinder.

Or in this case with ground meat.

 
Thanks for saying that Cathy. I think I just got lucky when I found Gails Recipe

Swap so many years ago as a high percentage of my recipes and inspiration came from all the great folks who made that such a great little place to hang out and learn from.

 
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