Saturday, January 10, 2009

Roasted Fennel

i love roasted vegetables. they are delish. fennel is also delish. it packs a lot of licorice-ish flavor into a healthy vegetable. once you know how to roast one vegetable, you can pretty much roast them all. first, preheat the oven to 350'. slice the fennel and arrange on a baking sheet. drizzle some balsamic vinegar on the fennel and sprinkle with crazy janes pepper. place in oven for about 45 mins to an hour. (depends on how thick the fennel slices are). once the fennel is done, you can toss it over a bed of lettuce to make a salad, add it as a side dish to some chicken or just eat it plain. its delish. enjoy!

Tomato Sauce

recently i made whole wheat pasta, and it was so delish i had to make tomato sauce to go with it. so i came up with this. you need:
EVOO (to drizzle)
1/2 onion, minced
2 cloves of garlic
21 oz can crushed tomatoes
2 celery stalks
basil leaves
balsamic vinaigrette
brown sugar
take a medium soup pot, and drizzle EVOO along the bottom at high heat. add the minced onion and grate the garlic cloves into the pot. let cook on high heat for 4 mins, occasionally stirring so the onions do not burn on the bottom. then reduce the heat, and add the can of crushed tomatoes. if you do not reduce the heat, tomato will pop up at you and burn your arms. let the canned tomatoes simmer and chop the celery stalks into small chunks and add to the pot along with a handful of ripped up basil leaves. add a tablespoon of brown sugar and stir. let the sauce simmer for 15 mins and then stir into pasta. enjoy!