Vegetarian Lasagna – soybeans, tomatoes, cheese and spices

Serving 4 persons

Lasagna Pasta, lasagna and I used pre-cooked “no boil lasagna” and must not boil, just soak it in warm water

  • 3 plum tomatoes – good and red madurito
  • 2 cups cooked soybeans
  • 2 cups mozzarella cheese – ralladito
  • Sprig of fresh cilantro
  • Fresh basil leaves
  • 1 / 4 cup Parmesan cheese
  • Dried parsley
  • salt and pepper to taste (I used sea salt)

Soybeans : Ingredients:

  • 2 cups dried soy beans – from the smallest
  • 2 cups vegetable stock – use two cubes of vegetable concentrates
  • 1 cup tomato puree – or replaced with spicy Italian sauce
  • 3 cloves garlic
  • Sofrito – 2 tablespoons
  • bell pepper – diced 1 large
  • 1 tablespoon soy sauce
  • Handful of fresh basil leaves
  • Salt to taste or 1 / 2 teaspoon adobo



In a pan fry in olive oil, the sauce, onion and garlic and then add the broth with soy and simmer for 10 minutes to absorb the dried bean soup while you add the tomato sauce, marinade, the cilantro and peppers. Let simmer 15 minutes stirring. Once cooked the stew, turn off heat and add the basil leaves for flavor with the remaining vapor.


The paste is used as pre-cooked pasta but you can use a regular lasagna. I put just a little soak in warm salt water and was ready to put in layers. If you use a regular, follow the process of boiling it longer. Use a square pan and wet with a little olive oil on the bottom. Then put a layer of lasagna pasta around the mold first vertically and then horizontally. Now place a flat soy cheese then mozzarella, parmesan, pasta and another up at the top end with lots of cheese, tomatoes, a little olive oil, parsley and pepper. Bake at 375 degrees for 20 minutes covered with foil and then 8 minutes without cover to brown the cheese.


Yellow Zucchini Pizza with tomatoes on whole wheat crust

Ingredients: Filling:

• 4 ripe plum tomatoes

• 1 chopped green pepper

• 3 green onions

• 1 / 2 red onion

• 3 yellow squash

• Olive oil – 4 tbsp

• Sprig of fresh basil

• 3 cloves garlic

• 1 cup grated Parmesan cheese

• 1 cup mozzarella cheese

• pinch of pepper

• salt to taste


Wheat crust pizza “pizza dough”


• 5 1 / 2 cup whole wheat flour (the more natural it gets)

• 3 teaspoons brown sugar

• 1 teaspoon salt

• 1 package dry yeast in polka “dry yeast”

• 1 / 2 cup milk

• 1 / 4 cup butter

• 1 1 / 2 cup warm water


To mix the dough, I used the bread maker “bread machine” but dough cycle. The mixing machine faster and better. You do not need the machine to make pizza dough. Can join the hand, then knead it, though it requires more time and effort.

Step 1 – In a bowl place the flour with salt, sugar and yeast.

Step 2 – In another bowl place the water, milk and butter and heat just a little. Then pour it with flour.

Step 3 – Mix the dough and make a ball as shown. To knead, you should sprinkle dry flour on the table where it will make the whole process. The dough should be very compact, as it is comprehensive and takes longer than processed white flour.

Step 4 – I used a wooden rolling pin to thin it more. (See illustration). Then flatten with a rolling pin, put it on a large pizza pan with your hands stretched uniformemente.debe I look good thin. So it is dough.

Step 5 – Proceed to first pour the olive oil with crushed garlic in the bottom and then all the other ingredients.

Step 6 – Add the tomatoes, zucchini, red onion, scallions, peppers and the pizza must end with mozzarella and parmesan cheese. The fresh basil leaves and pepper on top is the ultimate.

Step 7 – Place for 25 minutes at 375 º in oven


Dear Austin

Dear Austin, Please do not burn down. I have big plans for us.  Dear Austin Bloggers, I love you already and am proud to have been welcomed into your little group. Dear City I Adore, Please have your way with my husband while we are apart. I expect him to be madly in love by the time I get there. Dear New Home, I know we haven’t found each other yet, but please save yourself for me. I know many are homeless as of late and they should get first dibs….but second dibs.. CALLED IT. Dear Austinites, I have some openings. See below:

Personal Navigator:
I will be lost on a regular basis (read: every time I leave the house) and my gps is rude and tends to yell when I don’t follow directions. Plus it thinks it knows more than it actually does. Required: Endless patience and keen sense of where I might be even if I can’t tell you.

Restaurant Concierge:
I am actually moving just so I never have to eat at applebees again. I’m not kidding. At least not about the never eating at applebees again. I need someone to tell me what I am in the mood for, the best place to get it, and what they would order. It would be even better if you would just come with me. My personal navigator will probably be ready for a break, so you should just pick me up. Required: Mind reading abilities and must be a bit snobby about food.

Mildly Competitive Exercise Partner:
I plan to explore Austin with a fork in one hand and so I’m guessing my running shoes should be in the other. I need someone who is only slightly better in shape than me so my competitive nature will kick in but I won’t hate you before we even start. You should be nice, too. That way when I don’t feel like preventing (more….I am thirty and did incubate four humans) jiggle for me, I still care enough about you to show up. Required:Obliviousness to my lack of coordination and incessant complaining about being hot.

Model/Tour Guide:
I have a camera. I’m good with it. It use to make me lots of money. We are coming around to each other again. I’d like to spend sometime with it in some cool places. Unfortunately my kids aren’t on speaking terms with said camera or the mama who gets a bit crazy only when her own children are in front of it and act like they have never had a single picture taken (or maybe the opposite is the problem). And I haven’t discovered all the magical places yet. So I have some openings. Requirement: Creative/beautiful location and a willingness to gush about how the photographs I take of your children make you forget about all the crap they break and your stretch marks. Lots of gushing. And showing your friends.

Pew Partner:
We need a church. And in order for it to feel like my church, I need the buzz of a crowd and the intimacy of friends. So I need someone to sit next to me and help me avoid all that stranger danger that occurs during the {greet-one-another} time. Required: Church without pews (probably) and willingness to talk for hours till we know more of each other’s stories than not.

Local Fearless Partner in Crime:
I will complicate your life. But I’ll also let you in on my kitchen creations, read your favorite books, grocery shop with you at midnight, and love your kids. I’ll pack you a picnic, listen to you complain about your mother in law and make you dinner when life is overwhelming. Required: Ability to be easily excited when I say I have a plan. Must be messy, have baggage, and need to be loved.

Steiner Ranch Steakhouse

5424 Steiner Ranch Blvd.
Austin, Texas 78732
Phone: (512) 381-0800
Hours: Sun. 11 a.m.-10 p.m., Mon.-Thurs. 4-10 p.m., Fri.-Sat. 4-11 p.m.

Perched high upon a hilltop at the front of the Steiner Ranch neighborhood is Steiner Ranch Steakhouse. This spot is a multi-leveled eatery with a clubby ranch meets Austin modern feel.  The numerous, generous rock decks offer lots of room for musical performers and amazing vistas of the Hill Country and Lake Travis.

It would be simple to dismiss Steiner Ranch Steakhouse on the assumption that its patios and best-of-the-city views substitute for quality food.  But such an assumption would seriously underestimate the delicious meals being served out of Steiner Ranch Steakhouse’s kitchen.

We visited on a Sunday afternoon, greeted by a sunny patio that provided seriously stunning views of Lake Travis.  As we were seated, Drew Womack played guitar and sang favorites from the likes of James Taylor and Steve Miller Band.  We grabbed mimosas and checked out the menu.

One thing we noticed immediately and consistently throughout our meal was the impeccable, friendly service.   Every person we encountered from the hostesses to our waitress to employees merely acknowledging us in passing were extremely friendly and helpful, lending a welcoming charm.

We started off our meal with two appetizers–the Buffalo Quail Legs and the elk toronadas.  The toronadas featured tender grilled elk slices atop crispy Asiago cheese crostini with pico de gallo.  The elk was perfectly prepared, smoky and tender, and the creamy sauce and zesty pico were the perfect complement to the elk.

The Buffalo Quail Legs were also delicious. The sauce was a smoky mingling of barbecue and buffalo sauces, with hints of roasted garlic. The batter on the legs was so delicate as to almost appear grilled, and the smoky sauce was the perfect off the gaminess of the quail. The smoky-sweet sauce was further complemented by a stout, creamy gorgonzola dip. As we finished up our appetizers, we were treated to a multi-song performance by an operatic duo.

Our party also grabbed a couple of salads. The Caesar was fresh and crispy, with a salty anchovy resting atop and a tart, creamy dressing.

The wedge salad was scattered with tomato, green onions, applewood bacon, and Gorgonzola crumbles. The salad was finished with a creamy blue cheese dressing. Both salads were remarkably fresh and crispy and very large (definitely large enough to share).

We next sampled three entrees. First up was the chicken fried Denver elk. The elk was carefully tenderized, then lightly battered and fried. The elk was covered with a surprisingly light gravy with hints of red and black peppers. The elk was paired with a generous portion of skin-on mashed potatoes that were creamy and rustic. The plate was finished with asparagus, which was a bit on the undercooked side, but the elk and potatoes were so massive and delicious, that we did not miss the asparagus anyway.

One person in our group opted to sample the kabobs from the appetizer menu as an entree. The kabobs on our visit featured skin-on grilled mahi mahi medallions, paired with red bell pepper and onion slices, and mushrooms. The kabobs were grilled just to done, and dusted with zesty seasoning.

We grabbed one side for the table (which we really did not need, in light of the huge entree portions). We opted for the lobster mac and cheese (again, a surprisingly generous portion), which arrived bubbling in a skillet. The penne pasta soaked in a peppery cheese sauce, and was coated with ample amounts of grilled cheese atop the dish. Throughout the pasta were huge chunks of succulent lobster. This side was filling and large enough to serve as an entree in its own right, and was downright delicious.

Finally, we tried the Austin Ribeye, a 10 oz. cut that was prepared to a perfect medium rare. The Steiner Ranch ribeye was topped with an herbed butter with shallots and chives. The steak was seasoned with restraint, letting the meat stand on its own. The steak was paired with the same mashed potatoes and asparagus that came with the elk.

We left Steiner Ranch Steakhouse wondering why it had taken so long for us to seek out this spot. Between the amazing views, delicious food, and welcoming atmosphere, Steiner Ranch Steakhouse is the type of place you want to make your go-to special meal spot. We will definitely be returning.

Eating my way through San Francisco

A couple of months ago I spent a few days wandering through San Francisco. In need of a creative kick-start and a little adventure, this foodie city was the perfect place to explore. I loved everything about the trip. I shopped at a farmer’s market with a view of the Golden Gate Bridge and sat at the counter at an amazing seafood restaurant in Little Italy watching every dish ordered be prepared. I had lunch with a man I met on the streets of China Town and listened to the story of how he came to the US and about the 30 years he had spent living in China Town. I bought fortune cookies made before my eyes and a tiffin box for my collection. I spent hours in coffee shops eating my weight in croissants and met a quiche that ruined me for all other attempts at the dish. I watched the sun go down from a boat on the San Francisco Bay and sailed under the cities iconic bridges.  I read, I wrote, and I walked until I could not consider another step. Soul refreshed.

Here is the thing about seeking out adventure- it’s never over.  It just leads us to thenext place we are supposed to be. San Francisco was amazing and just what I needed, but crossing some of those things off my list just made room for more. When I got home, I knew I had to try to make Bi-Rite’s famous salted caramel ice cream and see if I could make Tartine’s quiche a part of my life. One down…one to go! One down…I should really make a list!

Culinary Adventures (or probably mis-adventures!)

Salted caramel ice cream from scratch (First batch of caramel went down the sink. And by “went” I mean painfully scrapped and scrubbed.)
Make spinach and smoked gruyere quiche
Learn to make croissants
Cook all the recipes from Like Water for Chocolate
Master sandwich bread
Take a cooking class in India
Eat beignets in New Orleans
Can my own pickles
Eat a Hot Dog on the streets of New York City
Make mozzarella
Eat Memphis barbecue
Pick up a magazine with a gorgeous cover recipe, buy all the ingredients immediately, go home and make it.
Give up soda
Make homemade pasta
Go to the Food and Wine Fest at Epcot in Walt Disney World
Buy a local cookbook in every new city I visit
Consistently eat seasonally (and more organic)


What’s on your list of things to eat, recipes to master, and things to embrace?

Oven baked spanish tortilla

I  am crazy for tapas, and I have purchased many a cookbook filled with tapas recipes.  One of my favorites is Tapas: Traditional and Contemporary Tapas Dishes, published by Parragon Books.  (Available here from

One of my favorite tapa is the Spanish-style tortilla.  For those not familiar with the Spanish tortilla, it has little in common with its Mexican brother.  The Spanish tortilla is more akin to a frittata or an omelet, but also includes thinly sliced potatoes.

The classic Spanish tortilla requires some serious knife skills or a mandolin, but this oven-baked approach below is pretty fast, easy, and absolutely delicious.  I have made this for several parties, and it always disappears in a flash.   The recipe below reflects any modifications I have made and suggestions I’ve picked up after making the dish a couple of times.

Olive oil
1 lg. garlic clove (crushed) [TIP: You can use chopped garlic from jar to save time]
4 scallions, white & green parts (finely chopped)
1 green or yellow bell pepper (seeded & finely diced)
1 red bell pepper (seeded & finely diced)
6 oz. potato (boiled, peeled, and diced) [TIP: You can use 6 oz. of canned potatoes)
5 lg. eggs
½ c. sour cream
6 oz. grated Spanish Roncal, Cheddar, or Parmesan cheese
3 Tbsp. snipped fresh chives
Salt and pepper (to taste)
(TIP: Throw the vegetables to be chopped in a food processor to cut down on prep time).

Preheat the oven to 375 degrees.  Line a 7 x 10 inch baking pan with foil, and brush with olive oil or spray with cooking spray.  Set pan aside.



Prep all items to be chopped or seeded (using a food processor or other tips above to cut down on prep time).

Place approximately 1 Tbsp. olive oil, garlic, scallions, and bell peppers in a skillet, and cook over medium heat, stirring, for approximately 10 minutes, or until the scallions are softened but not browned.  Let this mixture cool, and then stir in the potatoes.  Set aside.


In a separate large bowl, beat the eggs, sour cream, cheese, and chives together.  Stir in the cooled vegetable mixture into the bowl and season to taste with salt and pepper.  (Warning: If you use Parmesan cheese, the mixture tends to be saltier than with the other cheeses, so use salt sparingly).
Pour the mixture into the prepared baking dish, and smooth around until even.
Bake in the preheated oven for 30-40 minutes, or until golden brown, puffed, and set in the center. (TIP: You can test by sticking a toothpick in the center of the tortilla.  If it the mixture is golden brown and the toothpick comes out clean, the tortilla is done).
Remove dish from the oven and let tortilla cool and set.  Once cool, run a spatula around the edge of the dish, then invert onto a cutting board with the browned side up and peel off the foil.  If the surface looks a little runny, place it under a medium broiler to dry out.

Let the tortilla cool completely.  Trim the edges, if necessary, and then cut into 48 squares.  Serve on a platter with wooden toothpicks.


Supper Friends

Austin is lucky to have a thriving foodie population, which offers lots of unique opportunities for new and surprising food experiences.  One of the more interesting hidden gems I have encountered lately has been the Supper Friends experience hosted by 2 Dine 4 Fine Catering.

Located on East Side near East 7th and Pleasant Valley Drive is 2 Dine 4 Fine Catering’s facilities, which include a beautifully renovated and totally charming bungalow called The Swoop House.  This spot plays host to 2 Dine 4 Fine’s Supper Friends experiences, multi-course meals designed by either the company’s own culinary team, or by guest chefs.  (An upcoming event on February 8, for instance, features Perla’s sous chef, Josh Venne).  The dinners are open to the public, with reservations available by phone at (512) 467-6600 or email at

We checked it out on a recent Friday night, and found ourselves pleasantly surprised by the beautiful setting, delicious food, and unexpectedly welcoming atmosphere.  We arrived at The Swoop House around 7 p.m. for appetizers and cocktails.  We were total strangers to the event, and did not know anyone else who was attending.

The Swoop House itself drips with warmth, thanks to lots of cozy lighting, beautiful wood, and charming appointments.  The bungalow includes a small bar with a handful of chairs as you enter, which shares a room with the first of three large tables for guests.  The tables, scattered between three rooms of The Swoop House, were decked out in white linens with charmingly mismatched white wooden chairs. Guests names await on place cards, as the catering team begins greeting them with trays of appetizers and a welcome cocktail.  (Be advised, though, that the rest of the evening is BYOB, so alcohol for dinner is up to guests).

The Supper Friends events evolved as a more interesting method for offering tastings to would-be customers of the catering team.  The team noticed that people enjoyed the tasting experience more where more people were sharing the experience, and the setting felt a little less rigid.  Thus, the Supper Friends events emerged as a way for potential catering customers to try out the meals for their upcoming events in a festive atmosphere, while also having the opportunity to see others experiencing the potential menu.

The night of our visit, a bride-and-groom-to-be were having a tasting of a Latin-inspired menu.  We sampled tasty items ranging from tangy sofrito nachos to an absolutely delicious pork carnitas tamale.  The dinner conversation was lively, and guests seemed truly excited and enthusiastic about the experience.  The chef and catering team did a great job of keeping guests informed about their offerings, and welcomed input about the quality of the meal.

The Supper Friends experience was one of the most unexpectedly enjoyable food experiences I have had in some time.  The menus and dates are announced by email on the Supper Friends mailing list, and are also available on the Supper Friends website.   The menu prices change, but generally run anywhere from $45-$75 for a multi-course meal. I highly recommend signing up for the mailing list, or checking out the menus online, and selecting one that tempts your palate.  I will definitely be checking out another Supper Friends event soon.

Bar Mirabeau

00 West 6th Street
Austin, Texas 78701
Phone: (512) 436-9633
Hours: Breakfast: Mon.-Fri. 7 a.m.-10:30 a.m.; Lunch: Mon.-Fri. 11 a.m.-3 p.m.; Dinner: Mon.-Sun. 5 p.m.-10 p.m.; Bar: Mon.-Wed. 4 p.m.-12 a.m., Thurs.-Fri. 4 p.m.-2 a.m.

A few years ago, when Restaurant Jezebel closed its doors after succumbing to a fire, many Austinites mourned the loss of the inventive, delicious dishes created by chef Parind Vora and his team. After forays into the East Side (with Braise) and casual tapas/wine bar (with Simplicity), Vora and his team are lodging a serious comeback with a revamped Restaurant Jezebel, as well as its more casual sibling, Bar Mirabeau (named for the second President of the Republic of Texas, Mirabeau B. Lamar).

Bar Mirabeau, like the new incarnation of Jezebel, makes its home in the sleek new Cirrus Logic space on West 6th Street, just across from the Whole Foods flagship store. The space is equally sleek, modern, and loft-like, with a feel that is definitely more urban contemporary than the former Jezebel spot.   The focus at Bar Mirabeau is handcrafted–from breads, to gelatos, to lox.  We stopped by for brunch on a recent Sunday morning to taste what Bar Mirabeau had to offer.

We started out with the chilaquiles. Bar Mirabeau’s spin on this Tex-Mex favorite was a lovely dish served up in a stack reminiscent of pancakes, of house-made tortillas loaded with savory black beans and delicate goat cheese. The flavor was amped up with jalapenos, green onions, and roasted red peppers. The dish was finished off with a tangy tomatillo salsa verde.

Next up, we sampled the huevos rancheros enchiladas.  This dish included the usual fried eggs, but these huevos hid a spicy duo of cheese enchiladas.  This dish was much spicier than the chilaquiles, which I loved, but it could be too much for those who like to go easy on the heat.  The accompanying black beans and fresh pico de gallo were the perfect complement, and the roasted red pepper tomatillo sauce finished the dish off with a great, zesty kick.

Finally, we indulged our sweet tooth with an order of pumpkin pie pancakes–perfect for a cool fall morning.  This generous plate of fluffy pancakes truly captured the earthy spiciness that marks the best fall pumpkin dishes.  The accompanying pistachios offered a nice crunch, and the dollops of mascarpone cheese provided a touch of decadence.

In all, the meal was quite tasty, and the dishes looked fresh and lovely.  The service at Bar Mirabeau was polite and attentive.  The manager of the restaurant himself visited our table, asked after our meal, and handed out business cards with his contact information.  This spot will be a welcome addition to the still-sparse dining options on this leg of West 6th.  I am eager to visit again to sample the evening wares.  If the brunch was any indication, lovers of the old Jezebel have much to look forward to at these new spaces

Spin Modern thai

4005 N. U.S. Hwy. 183, Suite 1000
Austin, TX 78717
Phone: (512) 258-1365
Hours: Lunch: Mon.-Fri. 11 a.m.-2 p.m.; Dinner: Sun.-Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m.

Austin’s Asian fusion scene has received abundant, well-deserved accolades.  But, when you think of inspired, beautifully crafted and plated Asian fusion, chances are, you are not thinking of a strip-mall location far north on Hwy. 183.  Well, I am telling you now, it’s time to recalibrate your mind set, because there is a new kid on the block that is offering up some beautiful, exotic, complex tastes that belie its unassuming location.

SPIN Modern Thai Cuisine is a bustling spot near Lakeline Mall on Hwy. 183.  Despite the suburban locale, the restaurant offers a very downtown feel, but with remarkably reasonable prices.  The dishes at SPIN are creative, unexpected, and made for sharing.  But be forewarned… you won’t find your run-of-the-mill Pad Thai at SPIN.  Instead, expect striking tastes, uncommon flavor combinations, and dishes that would have much larger price tags at many other spots around town.

The best way to  experience SPIN is with an adventurous group, letting everybody pick dishes to share family style.  The menu at SPIN regularly changes, and the kitchen regularly whips up daily specials based on availability and season.

First up, we sampled the Gai Tot Nuggets.  These crunchy, tangy bites married fried chicken with a spicy salted soy and ginger vinaigrette.  The nuggets were finished off with sesame seeds and fresh cilantro.  This dish was tender yet crispy, and the perfect mix of sour and sweetness.  We ended up ordering a second order because we polished them off so quickly.

We also tried the Baby Octopus Yaang.  This dish featured chargrilled baby octopus, which managed to be surprisingly tender.  The chewiness of the octopus was offset by crunch, julienned green apples and sliced cipollini onions and shallots.  The plate offered a zest of freshness from baby spinach, mint, and fresh cilantro.  A tangy tamarind sauce finished things off with a touch of heat.

Next up, we sampled the Panang Curry Fettuccine.  This dish was dramatic, hearty, and delicious.  Of all of the dishes we sampled, it was easily the spiciest.  Despite being designated as only 1 pepper on SPIN’s heat scale (suggesting it was on the milder side of their spicy dishes), some in our group were surprised by the punch of the heat in this dish.  If you like spicy dishes, however, this dish will hit the spot.  The Panang Curry features a coconut-milk based curry over buttered pasta with tender cubes of stewed sirloin.  The heat from the dish comes from serrano peppers.  The dish is completed with fresh Thai basil.  I absolutely loved this dish.

The star of our dinner at SPIN, though, was the Pad Cha Soft Shell Crab.  First, the presentation of this dish is beautiful.  The colors are vivid, the textures are unexpected, and the plating simply feels adventurous and exotic.  This dish takes fried soft shell crab, and kicks up the fire with Thai chili, basil, and very potent green peppercorns generously draping the dish.  The tangy sauce and fresh cilantro finish the dish.  The Pad Cha dish was unusual, complex, beautiful, and very tasty.  We have ordered it every time we have gone back since our first trip.

Make sure you leave room for dessert on your trip to SPIN.  Depending on your order, your mouth might welcome a bit of cool by the end of the meal.  On our visit, SPIN’s menu included two dessert options, both of which provided a nice, refreshing palate finisher after the melange of flavors during the savory portion of the meal.

First up, we sampled the fried ice cream.  SPIN’s version features ice cream surrounded by pound cake and tempura batter that is deep fried.  Crush peanut toffee and toasted marshmallows topped off this dessert.

Even more delicious was the Coconut Panna Cotta.  This dessert provided the perfect cooling and refreshing end to our spicy SPIN meal with cooling coconut milk panna cotta, a soothing ginger consomme gel, and mint.  Preserved lemon provided a zip of tartness, and candied pecans offered a salty crunch.  A caramel tuile offered a crispy finishing touch.

SPIN is the kind of place you want to visit again and again because the food is exciting, unexpected, and truly delicious.  Despite its location, SPIN easily feels like one of the more groundbreaking, experimental kitchens in the city, and offers up food with price tags that are a fraction of what the plating, creativity, and tastes suggest.  It’s worth a drive up Hwy. 183 to check out this inventive, tasty spot.

Sauteed chicken breasts with fennel

We get biweekly vegetable delivery from Farmhouse Delivery.  In a recent delivery, we received fresh fennel, so I tracked down a recipe I had previously tried.  The recipe I used was from Food & Wine via .  The description below is the recipe with the modifications I used:

2 Tbsp. olive oil
1 lg. fennel bulb (chopped into ½ inch slices)
2 tsp. dried thyme (Note: recipe calls for rosemary, but I used thyme.  Either is delicious).
½ tsp. salt
½ c. chicken broth
1 1/3 lg. chicken breasts (approx. 4-5 breasts)
¼ tsp. black pepper
2 cloves garlic (approx. 1 tsp.)

Heat 1 Tbsp. of  olive oil over medium heat.  Add chopped fennel and 1 tsp. of thyme and ¼ tsp. of salt.  Cook the fennel, stirring frequently until the fennel is golden brown (approx. 12 minutes).

Add chicken broth and bring to boil.  Cover, reduce heat to low, and simmer until the fennel is tender (approx. 3 minutes).  Remove the fennel and cooking liquid from the pan.

Wipe out the pan and heat  remaining 1 Tbsp. of olive oil over medium heat.  Season chicken with the remaining ¼ tsp. salt and 1/8 tsp. pepper. (I used a bit of extra black pepper here, but it’s completely a personal preference).  Add chicken and 1 tsp. of thyme to pan.

Cook chicken until brown.
(I’ve made this recipe twice now, and this is the point where I find the recipe a bit off.  The recipe says browning the chicken will take about 5 minutes, but both times I’ve tried this recipe, I’ve found this step to take 10-12 minutes).

Turn the chicken, and cook until almost done.  (Again, the recipe says this step will take about 3 minutes, but it has taken 7-9 minutes both times I’ve made it).  Add garlic and cook, stirring for approximately 30 seconds.

Add the fennel and liquid, along with 1/8 tsp. pepper.

Bring to a simmer.  Cover pan and remove from heat.  Let steam for 5 minutes.  (I omitted the parsley).

This is what the final result looks like.

I served it with risotto, but it’s also great with mashed potatoes.