Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for November 3rd, 2012

YAY To New Things

Posted by terrepruitt on November 3, 2012

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

Yay!  I am so excited — I am taking the next level of Nia, Blue Belt AND I received fennel in my organic produce box.  Fennel.  Yay.  Two new things.  As you may know if you’ve read any of my posts about the delivery I receive, I ordered it partly because I wanted to try new stuff.  Yeah, it is possible to go to a store or a Farmer’s Market and purchase produce I have not tried before, but I don’t.  I just stick to what I know.  But when I get it delivered to me then I can work with it.  I am excited to be trying new things.  Ok, I just realized though that while I am cooking with a new-to-me vegetable I did it the same way I do everything.  I have heard about roasted fennel and again, if you’ve read anything about my cooking you know I roast pretty much all my veggies.  So I did that again with the fennel.  This time I also looked at the information on the website of the company that delivers the produce.  Yes, I learned after chopping off the beat greens and throwing them away, that I should find out what portion of the fruit/vegetable can be used.  The information indicated that the bulb can be roasted and the fronds can be used to flavor meat.  I am not familiar with fennel.  It is not a vegetable I even think about.  So I was happy to receive some to try.  Yay a new-to-me vegetable.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

As soon as I cut the fennel I recognized the smell.  So I must have had the flavor somewhere.  Which makes sense because fennel is actually an herb that is eaten as if it were a vegetable.  I’ve probably had it in a Greek dish or something from the Mediterranean region.  I decided to use some of the fennel with the chicken I was cooking.  I just cut off some of the fronds and put them in the dish with the chicken that I was cooking.  I didn’t change the recipe I was planning for the meat, I just put the fennel tops around the chicken.

The bulb of the fennel I sliced, put in a pan, sprayed with olive oil, drizzled with balsamic vinegar, sprinkled with salt, and put in the oven at 400 degrees F.  I cooked it for about 40 minutes.  It was good, but I thought it was sour.  My hubby didn’t think it was sour.  I am wondering if it was because I took the pieces that were drenched in vinegar.  He doesn’t really like vinegar so I decided to take those pieces.  Or maybe it was just what I was tasting.  But I will get some fennel in the future to see.

I still have some of the fronds left so I plan I using them in other dishes.  Maybe cut up on a salad, added to a soup, or cooked with other meat.

Have you eaten fennel before?  Do you cook with fennel?  How do you cook it?

Posted in "Recipes", Food, Vegetables | Tagged: , , , , , , , , , | 4 Comments »