Terre Pruitt's Blog

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

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Posts Tagged ‘evening Nia classes’

Fennel Turkey

Posted by terrepruitt on March 5, 2013

I had received fennel before in my organic produce box.  I didn’t know what to do with it.  So I did what I always do with vegetables.  I roasted it.  It was really good.  I was surprised. I might have received it another time after the first, but I am not sure.  In my last produce box I received another fennel bulb. I was going to roast it to go with dinner.  I had taken some ground turkey out of the freezer to defrost.  When I went to cook the fennel I realized I didn’t have anything to cook with the turkey.  If I am cooking ground turkey to put in something, like a tortilla, I don’t mind it being just cooked meat.  If I don’t have something like that to put it on or in, I liked to add something to it.  So I decided to cook the fennel in a pan, then add the turkey to it.

I didn’t have any onions so I used those dehydrated kind.  Normally my flavor is onion, as in I use the onion to flavor the dish, but this time I wanted the fennel to do it so I didn’t use a lot of the onion.  Had I had a fresh onion I would have used about 1/4 in order to allow the fennel to be the main flavor.

You know I love to cook veggies and ground turkey.  It is one of my “staple” menu items.  This combination turned out really well.

I didn’t measure as I cooked so I am guesstimating as I type:

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, ZumbaFennel Turkey

2 tablespoons of olive oil
1 bulb fennel, chopped
1/4 onion, chopped
package of ground turkey
1/2 tsp garlic salt
1/2 tsp season salt
1/2 tsp thyme
3/4 teaspoon salt
1/2 bunch kale chopped
2 turns of pepper grinder

Pour olive oil in pan along with the chopped fennel and onion.  Cook until tender.  Add the ground turkey, the garlic salt, the season salt, and the thyme.  Stir the fennel and meat while cooking.  Add some salt (not all of it).  Cook until the turkey is almost done.  The idea is to just wilt the kale so make sure the turkey is done enough.  Then put the kale in the pan and add the rest of the salt.  Cook only until the kale is wilted.  Then add the pepper.

We had this for dinner this week.  We ate it will pasta.  I like linguine.  I put my fennel turkey on the side, whereas my husband piled his on top of his pasta.

I really enjoyed the flavor of the fennel.  So much so that when I was in the grocery store the next day I almost bought some more.  Then I remembered I am going to get more in my produce box this week.  Yay!  I am happy that I have received a few things I would not have just gone out and purchased.  And I am happy that I have learned I do like these things enough to now go out and buy them.  Fennel is really good!

Tonight we had the leftovers in a tortilla with cheese.  You know me and leftovers!  Awesome.  Leftovers really help when I have a late Nia class.  Currently my evening Nia classes are late, so being able to have dinner on the table within 15 minutes of getting home is necessary.  I grilled my tortilla.  It was really good.  Fennel has a nice flavor.

Have you tried fennel, the vegetable?  If you cook it, how do you cook it?

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