How To make Fennel Seed Onion Dip
1/2 ts Fennel Seeds
1 c Cream Cheese; Softened
1 c Sour Cream
1/4 c White Onion; Minced
1/2 ts Salt
1/4 ts Black Pepper
1 ts Paprika
Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips
How To make Fennel Seed Onion Dip's Videos
Shortcut Fennel & Bacon Ragù from Lyndsay Bettles | Genius Recipes
This week Kristen is cooking up a ragú that replaces all the usual chopping and simmering with a very unconventional trick. Find out how to make this richly flavored sauce that you'll want to put on pasta, polenta, pizza, and much more in this #stayathome edition of Genius Recipes. GET THE RECIPE ►►
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INGREDIENTS
2 large or 3 small fennel bulbs, roughly chopped
8 strips smoked bacon, roughly chopped
2 garlic cloves, roughly chopped
1 sprig of rosemary, picked
1/2 teaspoon chile flakes
1/2 teaspoon fennel seeds
2 tablespoons extra-virgin olive oil
1 liter (1 quart/32 ounces) tomato passata (see Author Notes)
Sea salt, to taste
Cooked pasta, to serve (or see Author Notes for more serving suggestions)
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flax seeds
how to eat flax seeds [how to consume flax seeds]
Flax seeds have a hard coat or cover, which does not break easily. Unless flax seeds are toasted or soaked, the coating will not break. If you consume also just like that, the seeds will be eliminated as is from your body. that means you will be eating flax seeds but not benefitting from also ki consumption.
So what;s the right way to eat flax seeds? Roast them on an iron skillet or airfryer for a few minutes only to loosen up their coat/cover, which can then be pulsed to powder easily. Toasted flax seeds taste nuttier and do not go rancid easily. That means you can enjoy them for a long time without smelling rotten oil inside. Rich in Omega 3 fatty acids, flax seeds are one of their best sources for vegans and vegetarians.
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You should try to include flax in your daily diet to get your omega 3 dose, besides improve the ingestion of other minerals and nutrients that these tiny seeds are packed with.
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How To Prepare Fennel
Find hundreds of fennel recipes on
First trim the hard hollow stalks about an inch above the bulb. Then cut the leaves from the stalks. Use the fronds as a garnish or chop and use like other herbs. Next trim away the thin stalks and any remaining fronds. Cut the stalks crosswise in equal length slices. Use in soups or stews or as a bed for roasted chicken and meats.
To slice the fennel bulb trim about a half inch off the bulb before cooking. Stand it on the root end and cut vertically into thin slices. If you are grilling the fennel bulb and want it to stay together, keep the root end intact and slice.
Sauteed Panir with fennel seed and Sundried tomato vata spiced sauce
The Vedic chef at Linda's, Cornville
2821 Chef Jasper White's Fennel Slaw
Jasper White’s Fennel Slaw
Fennel is pares magically with all sorts of seafood. In this case it works to compliment crispy fried almond crusted fish similar to the way coleslaw is used traditionally. If you don’t have a mandolin, sharpen your knife, because the thinner you cut the fennel, the better this dish will be. The slaw is best served slightly chilled with fried seafood or warmed with grilled or baked fish.
2 small heads (10 ounce) or 1 large head fennel
1 small (4 ounce) sweet onion, such as Vidalia
Texas Sweet or Maui
1 teaspoon fennel seeds, chopped finely
1/4 cup green olive oil
3 tablespoons lemon juice (1 lemon)
½ teaspoon sugar
kosher or sea salt
freshly ground black pepper
1. Trim off the fennel stalks, reserving the sprigs from
a few fronds for garnish. Chop the fronds finely (there should be about 2 tablespoons) and set them aside. Halve the bulbs from top to bottom, cut out and discard the cores. Trim the leathery outer pieces down to the tender flesh. Cut the bulb in half and then slice across the grain with a mandolin or knife to create very thin slices. Peel and halve the onion, then shave across the grain with a chef’s knife to create very thin slices.
2. Toss the fennel, chopped fennel fronds, onions, and fennel seeds together in a medium bowl. Add lemon, oil, sugar and toss to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. It is best made an hour or more ahead and then before allow the slaw to warm to a cool room temperature.
Makes about 1 quart.
I made a big mistake making this Salad | MyHealthyDish