Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.

Risotto with Chicken and Fennel

Risotto with Chicken and Fennel
Serves 3

1.5c Arborio rice
8oz chicken breast
Oregano, salt, pepper
1 small onion, small dice
3 cloves garlic, minced
2 Tbs butter
1/4c white wine
Chile flakes
1 smaller fennel, sliced thin
4oz mushrooms, sliced
4 cups chicken stock
Balsamic, Parmesan, Parsley

Season the chicken with s/p and oregano, cut into bit sized pieces.
Make risotto: Sweat the onion, fennel and garlic with butter and salt and chile flakes, and then add the rice. Saute for a few minutes, and add the wine and one mushroom fine diced.
Add stock and chicken and start making risotto. At about 20 minutes of elapsed stir time, add mushrooms.
Once risotto is at proper done-ness and creaminess, finish with a bunch of parmesan, a splash of balsamic, and some parsley.

Braised Chicken with Fennel and Cherry Tomatoes

Braised Chicken with Fennel and Cherry Tomatoes
Serves 4

1 large fennel bulb, thin slice
1 tbs vinegar
2 lbs boneless chicken thighs, whole
olive oil
1 Pint cherry tomatoes, halved
2 tbs capers
1 cup chicken stock
1/4c chopped basil
Juice of 1 lemon
~1.5 lbs potato, cut up

Brown the chicken.
Add fennel and stock, and braise 10 minutes. Add potatoes and go another
20, add tomatoes and go 5.
Finish with capers basil and lemon.

Fennel and Sausage Risotto

Fennel and Sausage Risotto
Serves 4

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removeda
1 large fennel bulb, thinly sliced
chicken stock
1 small onion, finely chopped
1 clove garlic, minced
Salt and freshly ground pepper
1 1/2 cups arborio rice
Pinch of saffron threads
1/2 cup white wine
1/2 cup Pecorino-Romano cheese
1 tablespoon unsalted butter
2 tablespoons chopped flat-leaf parsley

Cook the sausage halfway. Add the fennel, and reserve both once things are cooked.
Make risotto.
At the end, add everything in, and finish with butter and herbs.

Roasted Chicken with Potatoes and Kale

Roasted Chicken with Potatoes and Kale
Serves 6

1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon

Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.

Chinese Mustard Roast Chicken

Chinese Mustard Roast Chicken
Serves 4

1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper

Pre-heat oven to maximum, and put pan into the over to heat up.

Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.

Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.

Somewhat Indian Somewhat Jambalaya

Eh, it's kind of hard to classify.

Coriander-Crusted Sausage Meatballs in Fennel Rice

Serves 4

1 1-pound package raw chicken sausage with fennel
About 1/4 cup ground coriander, to coat sausage
2 medium onions, chopped
2 huge fennel heads, chopped, fronds reserved
3 ribs celery, chopped
1 tsp fennel seed
1 tsp cayenne
2 cups jasmin rice
4 cups chicken stock
Kosher salt and freshly ground black pepper to taste
Canola or grapeseed oil for cooking

Preheat oven to 375 degrees.
Remove sausage from casings and roll into 12-18 balls (2-3 balls per link). Roll sausage balls in coriander to coat.
Place an oven-proof casserole or soup pot over high heat, add oil to coat and sear sausage meatballs until dark golden brown and delicious, about 6-8 minutes. Remove sausage meatballs to a plate.
In the same casserole, add the onions, fennel, celery, and spices. Season and weat until softened and reduced in volume, about 15-20 minutes.
Add rice and stir to combine. Add back the sausage meatballs and pour in chicken stock. Bring to a simmer, cover, and bake in oven for 35-45 minutes, until rice is cooked through.
Let rest 15 minutes covered, garnish with lots of fennel fronds and serve family style.

Simple Weeknight Pasta

Pasta with Sausage, Beans, And Fennel
Takes ~40 mins
Serves 4+

1lb Sausage, out of the casings. (Chicken makes it healthier)
1 sm Onion, fine chop
1 clove Garlic, Minced
1t Chili Flakes
1/2t Oregano
1 bulb Fennel, thinly sliced and fronds reserved
28oz can Crushed Tomatoes - I like Cento
19oz can Cannelini Beans
1lb Ziti with Lines
1 package basil, finely sliced

1. Take sausage out of the casings and brown, breaking it up.
2. Once almost cooked, add Onion, garlic, spices, and fennel. Cook until sausage is brown and vegetables have softened some.
3. Add tomato and beans, simmer for 10+ minutes
4. Meanwhile, cook the pasta
5. Mix everything, add the basil, and serve with parmesan. Reheats nicely.