Posts Tagged ‘fennel’

I-Don’t-Want-A-Cold Soup

I really, really don’t want to be coming down with a cold.  I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.



  • 1 celery stalk, finely sliced
  • 1 fennel stalk, finely sliced
  • 1 medium carrot, finely sliced
  • 1/3 medium onion
  • 2 garlic cloves, minced
  • 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
  • 1/4 cup red quinoa
  • 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
  • 1 1/2 teaspoons fresh grated ginger
  • 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
  • 1 teaspoon sea lettuce flakes

To Do:

Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes.  Add everything else and bring to a boil.  Turn down the heat and simmer for 20 minutes.

Mmm… it’s good and it FEELS good!


Random Dinner

I do these random dinners quite often.  They’re simple, quick, and satisfying.


  • 1 carrot, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 fennel bulb, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 head of kale, leaves stripped from stems and torn into smallish pieces
  • 8oz pre-cooked chicken sausage (or 8oz marinated firm tofu)
  • 1 cup chicken or vegetable broth
  • 1 teaspoon arrowroot powder (or 1 tablespoon cornstarch)

What I did:

  • Heat the olive oil in a large pan on medium heat, add onion, carrot, fennel, and sausage (if using tofu, add at the end to keep it from disintegrating) and saute for about 3 minutes.
  • Add broth, kale, seasonings of choice (about 2 teaspoons, depending).
  • Cover and allow to cook for about 15 minutes, add arrowroot/cornstarch and allow to thicken for about 5 minutes.
  • Serve over rice or pasta.

Like I said, this is really a standard meal for me.  About 3/4 of what I get in the CSA box can be used in this recipe.