Sautéed Caramelized Fennel

I'm currently enamored with Fennel and often cut it up and add it to my lunchtime salads, but today I wanted to make it a different way to tame it for the rest of the family who are not as crazy about the licorice-like taste as I am. I decided to sauté it in a combination of Olive Oil  and Vegetable Oil to give it a higher smoke point and I sliced the Garlic so it wouldn't burn. I finished it with a bit of White Wine. It was so delicious and was greatly appreciated by all my non Fennel loving family members!  

Be sure to use a frying pan that is not nonstick if you want to caramelize it properly. I used my trusty All Clad stainless steel frying pan and the Fennel ended up with that golden glow that is the hallmark of good caramelization. All in all it took less than 10 minutes to prepare and that includes slicing the Fennel and the Garlic and cooking it too. It was so easy and so fast and so good that I will be making it often!  

Sautéed Caramelized Fennel

2 Fennel Bulbs, top and bottom trimmed and cut into thin slices

2 Tablespoons Vegetable Oil

2 Tablespoons Olive Oil

1/4 teaspoon Sea Salt

2 - 3 Garlic Cloves, peeled and slice thinly

1/4 cup dry White Wine

Heat the Oil in a frying pan (not nonstick) and add in the Fennel slices. Cook, stirring often until the Fennel starts to brown. Add in the Sea Salt and the Garlic and continue to cook until the Fennel is golden brown.  Then add in the White Wine and cook until the liquid is completely evaporated. All in all it should take about 5 - 6 minutes to cook. 

Five Element Analysis

Fennel is one of the few Metal Element vegetables, but because it is caramelized and becomes sweet, as does the Garlic, it also has the properties of the Earth Element.  The Olive Oil adds the Wood Element and the White Wine brings in the Fire Element. All that's needed is a main dish from the Water Element, such as Fish or Pork or even some Beans and you will have a balanced meal!

Sautéed Spinach and Beets

I've just returned from teaching in England. While there, I stayed at an Airbnb so that we could cook and my friend Deirdre made a delightful dish of Sautéed Spinach and Beets. I'v never thought of putting these two ingredients together, but Spinach does belong to the same family. The dish came about because we found a package of pre-cooked beats so it was a simple matter to slice them and add them to some sautéed Spinach and Garlic. It took no time at all. However, if you cook the Beets yourself, it will take much longer. She drizzled the dish with Balsamic Vinegar and it was wonderful!  I hope you like it too.

Sautéed Spinach and Beets

4 small or 2 large Beets, cooked* and sliced 1/4"  (in half if small, in quarters if big)

10 oz of Spinach (2-5 oz packages) of Spinach

2 Tablespoons Olive Oil

3 Cloves of Garlic, minced

1/4 teaspoon Salt

2 Tablespoons Balsamic 

Heat the Olive Oil and add the Garlic. Cook, stirring until you smell the Garlic fragrance Add in the Beets and stir and then add in the Spinach. Sautéed until the Spinach wilts. Sprinkle with the Salt and drizzle with the Balsamic Vinegar. Toss to coat and serve immediately. 

*If using fresh Beets, boil with the peels on until the Beets can be cut through with a knife. Rub off the peels and trim the ends. Then proceed with the recipe above.

Five Element Analysis

Beets belong to the Earth Element as they are sweet root vegetables, but they also have some Fire due to their red color. Spinach belongs to the Wood Element and the Olive Oil and Balsamic Vinegar add even more Earth. The Garlic brings in the Metal Element. Be sure to serve with a Main Dish from the Water Element, like Fish or Pork to balance the meal.  

Simple Sautéed Corn and Edamame

I haven't been posting much since I've been working so hard on my cookbook - due out later this year. Testing recipes over and over again kind of takes away the time and creativity I need to develop new recipes but I will be done soon and I'll keep you posted. about the release date!

 In the meantime, here's something I whipped up tonight when I wanted some protein from a vegetable source. I had three ears of Corn in the fridge that needed to be cooked and I found a container of already cooked shelled Edamame from Trader Joe's. If you can't find this particular product, look for Edamame in the shell and cook following the package instructions and then peel them. I cooked the Corn, cut it off the cob and sautéed it in Butter it with some Green Onions and the Edamame. I added some Tamari too and it was so good!  My son said he was going to add some Sriracha to his, but he gave a thumbs up to the dish, which means he will definitely eat it again.  I served it with a Green Salad with lots of other cut up vegetables. This dish a really quick and easy to make when you have so many other things to do and it's delicious!

Simple Sautéed Corn and Edamame

3 Ears of Corn

9 oz of shelled Edamame (already cooked)

3 - 4 Green Onions, ends trimmed and cut into small pieces

3 Tablespoons Butter

1 teaspoon Tamari

Bring a pot of water to a boil and add the fresh Corn. Cook for 5 - 7 minutes and remove. Cool and cut the Corn off the Cob.  

Melt the Butter in a frying pan over medium high heat. Add in the Green Onions and cook until you can smell the fragrance strongly. Then add in the Corn and the Edamame and sauté for 4 - 5 minutes or until the Corn and Edamame are hot. Then drizzle on the Tamari and toss to coat.  Serve immediately.

Five Element Analysis

Corn belongs to the Earth Element whereas the Edamame is partly the Water Element because it's a bean and partly the Wood Element because they are green. The Tamari brings in a hint of the Water Element and the Butter and Green Onions contributes the Metal Element. For a balanced meal, serve it with a Fire food, as I did with a Lettuce Salad with Tomatoes and Red Onion pieces (more Metal) and dressed it with Lemon Juice and Olive Oil  (Wood foods) to balance things out.

Stir Fried Chicken and Broccoli

Stir-frying food the Chinese way is very, very fast if you cut up all the ingredients ahead of time. And these days, it's so easy to buy things ready to cook, like Broccoli Florets. I happened to have a big bag that I bought, so I've been making Broccoli several different ways. My favorite was a family classic - Chicken and Broccoli, which I realized that I have never posted, even though I make it often. If you cut up the Chicken and marinate it ahead of time and have Broccoli florets on hand, this dish literally takes only minutes! 

The sauce is a classic Chinese Brown Sauce made from Chicken Broth, Oyster Sauce, Tamari and a few drops of Sesame Oil. I use Kikkoman Oyster Sauce because it is Gluten Free and if you don't like Shellfish, there are some Vegan versions out there too.  The Cornstarch that is mixed in with the Chicken makes the sauce thick enough for my family, but if you like a thicker sauce add a little bit more Cornstarch. If it gets too thick, add a little bit more water. It's very forgiving. You can also make this dish with sliced Beef too and it's also delicious!

Stir Fried Chicken and Broccoli

¾ pound of boneless Chicken – Thighs or Breasts

2 Tablespoons Rice Wine

2 Tablespoons Tamari

3 Tablespoons Cornstarch

2 – 3 cups Broccoli Florets, cut in half if large

2 Tablespoons Vegetable Oil

2 large Garlic Cloves

Sauce:

¼ cup Chicken Broth

¼ cup Water

2 Tablespoons GF Oyster Sauce

1 teaspoon Tamari

a few drops of Toasted Sesame Oil

Optional: 1 teaspoon of Cornstarch mixed with 2 teaspoons Water

In a bowl, mix together the Chicken Broth, Water, Oyster Sauce and Tamari. In another small bowl, mix together the Cornstarch and Water.  

Cut the Chicken into chunks less than 1”.  Place in a bowl with the Rice Wine, Tamari and Cornstarch.  Mix thoroughly.

Boil a small pot of Water and bland the Broccoli for 1 minutes.  Drain and rinse with cold water.

Heat the Oil in a large frying pan or wok.  Add the Garlic and cook until you just smell the fragrance.  Then add in the Chicken, pushing down so that it forms a single layer and starts to brown on one side. Turn over and cook on the other side. Then add the Broccoli and the sauce mixture. Stir to combine. Then add in the Cornstarch mixture and cook until lightly thickened.  Serve with Steamed Rice.  

Five Element Analysis

Chicken and Broccoli both belong to the Wood Element, so this is a mostly Wood dish. However, the Oyster Sauce, Tamari and Sesame Oil bring in the Water Element and the Rice and Garlic contribute the Metal Element. The Fire Element is only found in the Rice Wine and the Earth Element in the Cornstarch, so be sure to add another dish or two that bring in those Elements for balance.

Colombian Chicken, Potato and Corn Soup

I visited Colombia years ago and had such a wonderful time and I loved the food!  My favorite thing was Ajiaco - a rustic Colombian Chicken, Potato and Corn Soup. I had it many times and it was always delicious!  I did ask my hosts how to make it and I got a recipe but I was stymied by my inability to get Guascas - the herb that flavors the soup or Criollas Potatoes, which makes the broth thick and creamy. So, I put off making it all this time. Recently, I was cleaning out a stored box and I found the recipe. Of course like many recipes from home cooks, it doesnt give precise measurements. 

So, my first task was to find Guascas and I found it at a local Latin Market. If you can't find Guascas, use an extra Bay Leaf. Then I needed to find a substitute for Criollos Potatoes as I wasn't interested in canned ones, but I had a brainstorm that I could create a creamy broth with a Russet Potato and then cut up other Potatoes like Yukon Gold and Red Bliss for the Potato Chunks. I also wanted to make the soup a little easier to eat. So, I used Corn Kernels instead of slices of Corn on the Cob. And, I wanted to make it faster so I used Chicken Broth and bite sized pieces of Chicken Breast cooked only for the last 15 minutes.  I served it the traditional way with Capers, cut up pieces of Avocado and Sour Cream for those who wanted it. I remember that it was served with a kind of Salsa that contained Aji Chilis that I didn't make, but it might be really good to add in a little hot sauce too. it was so delicious and it immediately transported me back to Bogota. I love this soup!

Colombian Chicken, Potato and Corn Soup

5 cups Chicken Broth

1 medium Onion, minced

3 Garlic Cloves

1 medium Russet Potato

2 Tablespoons Gauscas

1 Bay Leaf

1 - 2 teaspoons Salt

3/4 pound of Chicken Breast or Tenders cut into bite sized pieces

1 pound of mixed Baby Potatoes - Red Bliss, Yukon Gold and Purple peeled and cut into quarters

1 1/2 cups frozen Corn Kernels

For Serving: Capers, Avocado pieces and Sour Cream

Place Chicken Broth in a pot and add the Onions, Garlic, Russet Potatoes, Bay Leaf and Guascas. Bring to a boil and reduce to a simmer and oook for 20 minutes. Remove the Bay Leaf and use a Potato Masher to mash the Potato. Taste and add Salt if desired. Then add in the Chicken, the remaining Potatoes and the Corn and bring back to a boil. Cook for an additional 15 minutes.  Serve with Capers, cut up Avocado and Sour Cream, if desired.

Five Element Analysis

As a soup, this automatically belongs somewhat to the Water Element, but the Potatoes and Corn make this a very Earthy Soup. The Chicken Broth and Chicken bring in the Wood Element and the Capers and add even more. The Gauscas, Bay Leaf and Sour Cream contribute the Wood Element and the Avocado (Haas) contributes the Water Element .Only the Fire Element is missing, so sprinkle on some hot sauce or serve this with a green, leafy Salad to create a balanced meal.  

Cincinnati Chili

Here's a recipe I've been meaning to post for a while. I have a friend from Cincinnati who told me so much about Cincinnati Chili that of course I had to try making it. I got the ingredients from his Mom when she was visiting one time and finally made it at home. For those of you who don't know, Cincinnati Chili is served one of 4 or 5 ways: One way is just the Chili with Meat; another way is with Spaghetti Noodles; another way is with Raw Onions and/or Cheese and the last way is with Kidney Beans. I'm not sure if that's the correct order of ways, but these are the right ingredients for authentic Cincinnati Chili. I like it best with Gluten Free Spaghetti and topped with sweet chopped Onions, my son and daughter-in-law definitely also wanted lots of Cheese. The Chili itself is unusual because it is spiced with Cumin and a bit of Cinnamon, Allspice and Cloves, which gives it an almost Middle Eastern flavor and because of the Chocolate added, it also reminded me a bit of Mexican Mole. It's really a delicious Chili!  

Cincinnati Chili

1 pound Ground Beef

1 Onion, minced

2 Garlic Cloves

1 14 oz can Tomato Sauce

1 cup Beef Broth

3 Tablespoons Chili Powder

1 teaspoon Sugar

1/2 teaspoon Cumin

1/4 teaspoon Cinnamon

1/4 teaspoon Allspice

Pinch of ground Cloves

Optional:  1 15 oz can of Kidney Bans drained

Optional:  1/2 ounce Baking Chocolate

Optional  a pinch of Red Pepper flakes

Brown the Ground Beef in a frying pan with the Onion and Garlic, breaking up the meat as much as possible. Cook until the meat is no longer pink. Add in the Spices and Chocolate (if using) then the Tomato Sauce and Beef Broth and Kidney Beans (if using).  Bring to a boil and then reduce to a simmer. Cook for 30 minutes.  

Serve with cooked Spaghetti Noodles and/or Cheddar Cheese and/or raw, chopped Onions

Five Element Analysis

Ground Beef and Beef Broth belong to the Earth Element. The Spices and the Garlic and Onions contribute the Metal Element and the Cheese adds even more if you use it, The Kidney Beans bring in the Water Element (otherwise it is not strongly present except in the liquid nature of this Chili). The Fire Element is represented by the Tomato Sauce and the Red Pepper Flake sand Chocolate if you add them. The Wood Element is present if you use Spaghetti made with Wheat flour and serving it all the ways is a balanced meal. But, the Wood Element is absent if you use Gluten Free Spaghetti like I did, so be sure to add a green vegetable for balance. 

Lentils with Leeks, Celery and Bacon

I returned from England last week and have been so jet lagged that I haven't been cooking anything new. But, I did make something at my Airbnb the week before that was so good, I want to share it with you and I want remember it to make again too. I had limited ingredients and sometimes that's a blessing. I knew I wanted to make a Lentil dish as I wanted leftovers for lunch the next day and I thought I had a jar of Sun Dried Tomatoes in the fridge, half full. But it wasn't there and all I could find that might work were Butter, Celery, Leeks and Bacon. The Bacon of course was English Bacon, which is a lot more meaty and a lot less fatty. Here in America it's called Back Bacon (and a bit like Canadian Bacon only thinly sliced).  I cooked the Lentils in Water with Chicken Bouillon cubes added (as I couldn't find canned Chicken Broth) until tender. This flavors the Lentils so no extra salt is needed. Meanwhile, I sautéed the Leeks and Celery in Butter with the Bacon. When the Lentils were done, I drained them and added everything together. It was so good and even better the next day!

Lentils with Leeks, Celery and Bacon

2 cups of Green Lentils

4 cups of Chicken Broth (or 4 cups Water with 2 Gluten Free Bouillon Cubes)

1 large or 2 small Leeks, green part cut off, sliced in half and then sliced thin

2 stalks of Celery, trimmed and sliced thin

6 pieces of English Bacon (or 1 cup of Canadian Bacon or Ham) cut into small pieces

3 Tablespoons Butter

fresh ground Pepper to taste

Put the Lentils and the Chicken Broth in a small pot. Bring to a boil and then reduce heat to a simmer.  Cook for 20 minutes and check to see if they are tender. If not, cook for an additional 5 - 10 minutes and check again. Lentils should take no longer than 40 minutes until they get tender. When tender, drain off the broth and put into a mixing bowl. 

In a frying pan, melt the Butter and add in the Bacon, Celery and Leeks. Cook until the Leeks and Celery are softened. Then add to the Lentils and toss to mix thoroughly. Sprinkle with Black Pepper and serve warm or cool. 

Five Element Analysis

Lentils as Pulses belong to the Earth Element. The Leeks and Butter bring in the Metal Element. The Celery and Chicken Broth contribute the Wood Element and the Bacon makes sure the Water Element is present too. The Fire Element is only found in the tiniest bit of Black Pepper so it would be good to serve a green salad with Tomatoes to bring that element in too for a more balanced meal.