10/30/2013

Tonight I made the most delicious fennel, I wish I had more!

I like to cook with pretty simple ingredients and whole foods. I’m not great at measurements or timing. But maybe I’ll get better. In the meantime, here’s my recipe for delicious fennel!

Ingredients:

1 medium onion (I used yellow) sliced thin
1 fennel bulb cut into thin wedges
olive oil (as much as you want!)
1 small plum tomato
salt
1 tbs butter (feel free to use olive oil if you are vegan)

1. First melt some butter and olive oil in a wide non stick pan. After it’s hot, throw it the thinly sliced onion and thin wedges of fennel and don’t move them. Turn the heat up to medium high and walk away. You want the bottoms to brown a little which means not staring at the pot and fighting the urge to stir.

2. After the bottoms of the fennel and onions are slightly brown (maybe 10 minutes?) stir everything around, add the tomato (chopped however you like) and let it cook down for a minute.

3. Next add about a 1/4 cup of hot water and cover the pan. Turn down the heat to medium low and let it cook for about 20 minutes (until the fennel is as tender as you want it). You can add more water if the fennel isn’t tender and it’s getting dry.

4. Once the fennel is cooked, take the lid off the pan and continue to cook at low heat until there isn’t that much liquid (this is called reducing and makes delicious rich sauces).

For those actually on candida diets, follow what your body is asking for. I didn’t eat tomatoes for a really long time, but now I eat them occasionally. Fennel only has 5-10 carbs per bulb (depending on size) so it seems relatively safe for the candida diet and it’s really good for digestion!

Enjoy!