Lemon And Fennel Tofu Food

SIMPLE FENNEL PASTA

Steps:

• Bring a large, high-sided saucepan filled ⅔ with water to a boil. Add in the pasta along with 1-2 tsp of salt and cook the pasta until al dente, or according to instructions on the package.
• In the meantime, heat up olive oil in a large frying pan on medium-high heat.
• Add the sliced fennel, onion and the sugar to the frying pan and give it a good stir.
• Gently fry while stirring regularly for about five minutes, until the fennel and onion are soft and evenly caramelised to a golden brown color. Turn down the heat a bit if the fennel and onion get dark brown too quickly.
• Season with salt and pepper and stir in the lemon juice.
• Fry for two more minutes, then deglaze the pan by adding the ¼ to ½ cup of starchy water from the pan of boiling pasta. (See note) If you've already drained the pasta at this point, just use tap water. Turn heat to low.
• When the pasta is cooked, drain and add it into the frying pan. Turn off the heat and stir the pasta into the fennel and onion. Adjust sauciness with extra water if necessary.
• Serve up and garnish with the reserved green fennel fronds.Optionally top the pasta with toasted pine nuts or sunflower seeds, or a sprinkle of vegan parmesan.

LEMON AND FENNEL TOFU

Steps:

• Preheat oven to 400 degrees.
• Combine first 7 ingredients in a bowl.
• Spread half the mixture onto tofu slices.
• Arrange tofu in the bottom of a lightly oiled baking dish.
• Bake 15 minutes or until lightly golden.
• Serve tofu with remaining marinade and lemon slices.

CHICKEN WITH LEMON AND FENNEL SEEDS

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
• Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
• Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

LEMON, BEET AND FENNEL ROAST CHICKEN

Steps:

• Wash and thoroughly dry chicken, especially the skin.
• Separate skin of chicken from breast and leg meat as best you can without breaking the skin.
• Rub butter and herbs de provence under the skin and into the meat of the bird.
• Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper.
• Stuff chicken with the onion, fennel tops (reserve the green leafy bits for a garnish) and the lemon halves.
• Sprinkle remaining salt, pepper and lemon powder or sumac if using on the outside of the bird.
• If desired let bird marinate in fridge for a few hours to overnight. I usually let it sit while slicking beets and fennel, and preheating oven to 350.
• Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish.
• Place bird in oven and cook for 1-1.5 hours.
• Check for crisp golden skin and the meat to be cooked through before serving.
• You may want to baste while cooking, though this will keep the skin from crisping. I find the juices from the lemon and veggies keep the bird moist during cooking though as long as it's not over done.