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Health AND Yummy!!!!!
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<blockquote data-quote="LittleDudesMom" data-source="post: 164259" data-attributes="member: 805"><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: black">Here's a recipe JoG posted on a new thread and I moved it here so we could keep all the recipes together. </span></span></span></strong></p><p></p><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: #000000">This may be one I have to try. I've not been a big fennel person, but I've found myself trying and enjoying some new things since this healthy eating has happened. It looks pretty light too since there's not too much cheese! Thanks JoG.</span></span></span></strong></p><p></p><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: #000000">*******</span></span></span></strong></p><p></p><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">This is a recipe from Ghiada on the Food Network. It is sooooo delicious!</span></span></span></strong></p><p> </p><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Ingredients</span></span></span></strong></p><p></p><ul> <li data-xf-list-type="ul"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">4 fresh bulbs of </span></span></span><a href="http://www.recipezaar.com/library/getentry.zsp?id=24" target="_blank"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">fennel</span></span></span></a></li> <li data-xf-list-type="ul"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">1/2 teaspoon </span></span></span><a href="http://www.recipezaar.com/library/getentry.zsp?id=359" target="_blank"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">salt</span></span></span></a></li> <li data-xf-list-type="ul"><a href="http://www.recipezaar.com/library/getentry.zsp?id=337" target="_blank"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">fresh ground black pepper</span></span></span></a><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">, to taste </span></span></span></li> <li data-xf-list-type="ul"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">1/3 cup freshly shredded </span></span></span><a href="http://www.recipezaar.com/library/getentry.zsp?id=467" target="_blank"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">parmesan cheese</span></span></span></a></li> <li data-xf-list-type="ul"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">4 tablespoons </span></span></span><a href="http://www.recipezaar.com/library/getentry.zsp?id=495" target="_blank"><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">olive oil</span></span></span></a></li> </ul><p><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Directions</span></span></span></strong> <ol> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Preheat the oven to 375 degrees F. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Sprinkle with the salt and pepper, then with the Parmesan. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown. </span></span></span></strong></li> <li data-xf-list-type="ol"><strong><span style="font-family: 'Garamond'"><span style="font-size: 12px"><span style="color: darkred">Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve. </span></span></span></strong></li> </ol></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 164259, member: 805"] [B][FONT=Garamond][SIZE=3][COLOR=black]Here's a recipe JoG posted on a new thread and I moved it here so we could keep all the recipes together. [/COLOR][/SIZE][/FONT][/B] [B][FONT=Garamond][SIZE=3][COLOR=#000000]This may be one I have to try. I've not been a big fennel person, but I've found myself trying and enjoying some new things since this healthy eating has happened. It looks pretty light too since there's not too much cheese! Thanks JoG.[/COLOR][/SIZE][/FONT][/B] [B][FONT=Garamond][SIZE=3][COLOR=#000000]*******[/COLOR][/SIZE][/FONT][/B] [B][FONT=Garamond][SIZE=3][COLOR=darkred]This is a recipe from Ghiada on the Food Network. It is sooooo delicious![/COLOR][/SIZE][/FONT][/B] [B][FONT=Garamond][SIZE=3][COLOR=darkred]Ingredients[/COLOR][/SIZE][/FONT][/B] [LIST] [*][FONT=Garamond][SIZE=3][COLOR=darkred]4 fresh bulbs of [/COLOR][/SIZE][/FONT][URL="http://www.recipezaar.com/library/getentry.zsp?id=24"][FONT=Garamond][SIZE=3][COLOR=darkred]fennel[/COLOR][/SIZE][/FONT][/URL] [*][FONT=Garamond][SIZE=3][COLOR=darkred]1/2 teaspoon [/COLOR][/SIZE][/FONT][URL="http://www.recipezaar.com/library/getentry.zsp?id=359"][FONT=Garamond][SIZE=3][COLOR=darkred]salt[/COLOR][/SIZE][/FONT][/URL] [*][URL="http://www.recipezaar.com/library/getentry.zsp?id=337"][FONT=Garamond][SIZE=3][COLOR=darkred]fresh ground black pepper[/COLOR][/SIZE][/FONT][/URL][FONT=Garamond][SIZE=3][COLOR=darkred], to taste [/COLOR][/SIZE][/FONT] [*][FONT=Garamond][SIZE=3][COLOR=darkred]1/3 cup freshly shredded [/COLOR][/SIZE][/FONT][URL="http://www.recipezaar.com/library/getentry.zsp?id=467"][FONT=Garamond][SIZE=3][COLOR=darkred]parmesan cheese[/COLOR][/SIZE][/FONT][/URL] [*][FONT=Garamond][SIZE=3][COLOR=darkred]4 tablespoons [/COLOR][/SIZE][/FONT][URL="http://www.recipezaar.com/library/getentry.zsp?id=495"][FONT=Garamond][SIZE=3][COLOR=darkred]olive oil[/COLOR][/SIZE][/FONT][/URL][/LIST][B][FONT=Garamond][SIZE=3][COLOR=darkred]Directions[/COLOR][/SIZE][/FONT][/B][LIST=1] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Preheat the oven to 375 degrees F. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Sprinkle with the salt and pepper, then with the Parmesan. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown. [/COLOR][/SIZE][/FONT][/B] [*][B][FONT=Garamond][SIZE=3][COLOR=darkred]Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve. [/COLOR][/SIZE][/FONT][/B][/LIST] [/QUOTE]
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