Cauliflower and Fennel

INGREDIENTS

1    head cauliflower
2    medium fennel bulbs

1    cup white table wine

2    tablespoons sherry or vermouth

1    tablespoon olive oil

2    tablespoons fennel fronds, chopped

1    tablespoons white wine vinegar

2    tablespoons Dijon style mustard

1    tablespoon honey

METHOD

Cut the leaves and stem from a head of cauliflower and slice it into ½ inch slices from florets to the base. Set the two outside pieces aside. Divide the flat slices into 3 to 4 pieces each and keep the outside slices and any loose florets for another meal.

Cut the fronds and stems off of the fennel bulbs and slice the bottom ¼ inch of the bulb off, removing the outer most layer. Retain some of the fronds and slice the bulb into ¼ inch slices top to  bottom. Cut these slices in half crosswise.

Heat a large skillet over medium heat and add the wine and sherry, cauliflower and fennel. Cover and braise the vegetables until they are tender-soft and slightly browned, about 10 to 12 minutes, stirring occasionally. If the pan becomes dry. add ¼ cup dry white wine at a time. Remove the vegetables with a slotted spoon to a serving dish.

While the vegetables are cooking, add the oil, fronds, vinegar, mustard and honey to a food processor and process to a puree. When the vegetables are done, serve them drizzled with the honey-mustard sauce.

Adapted from a recipe in Cooking Light magazine

Sesame Chicken and Asparagus

I don’t know if my taste buds are immune to sesame now, but this dish should have tasted stronger than I thought it did when I made it. I even went out and bought a new bottle of sesame oil and tried it a second time without much change. At any rate, kit still was very good.

INGREDIENTS

1    bunch asparagus, about 1 pound

2    boneless, skinless chicken breasts

2    tablespoons butter

½   cup chopped shallots

1    tables[poon dry white wine

1    teaspoon dried tarragon

2    tablespoons sesame oil

2    tablespoons sesame seeds, toasted

METHOD

Wash and trim the asparagus by breaking off the hard part of the stems, then cut into 1 inch pieces. Set aside. Cut the chicken into  bite-sized pieces and set aside.

Heat a large skillet over medium heat and add the butter. When melted, add the shallots and cook for 3 to 4 minutes, stirring occasionally. Add the chicken to the skillet and, stirring occasionally, cook for 4 to 5 minutes. Add the white wine and the asparagus and cook for 4 to 5  minutes un til the asparagus is crisp-tender. Remove from the heat and pour on the sesame oil, stirring to combine. Remove to a serving dish and garnish with the sesame seeds.

French Toast Sandwich

INGREDIENTS

2    large eggs

¼   cup low fat (2%) milk

½   teaspoon ground cinnamon

2    teaspoons vanilla extract

4    slices bread of your choice

      filling*

METHOD

Prepare a stove-top grill or large skillet with a little olive oil or cooking spray. In a medium bowl, whisk together the eggs, milk, cinnamon and vanilla and then pour this into a pie plate or other large flat bowl. Heat the skillet or grill over medium-high heat. Place each slice of bread into the pie plate and allow it to absorb some of the liquid then put the bread, wet side down, onto the grill or skillet. Cook for 3 to 4 minutes until browned and remove.

Place the filling on the cooked side of 2 of the pieces of bread, dip the uncooked side into the pie plate and put onto the grill. Dip the uncooked side of the other 2 slices of bread into the pie plate absorbing the last of the liquid and then put them on top of the ones on the grill, cooked side down

Cook the sandwiches for 3 to 4 minutes until well browned and carefully turn them over to cook the other side, again for 3 to 4 minutes. Remove from the grill, slice in half diagonally and serve.

*FILLING The original recipe called for an almond butter (2 Tbsp) maple syrup (4 Tbsp) and sliced banana filling, with the butter and syrup mixed and applied first. Not having a banana around, I decided to use a peanut butter and honey mixture for the filling, 2 tablespoons each, mixed. It worked well, but feel free to make up your own.

Adapted from a recipe in Cooking Light magazine