After all the excitement of Halloween and Superstorm Sandy, it feels good to slow a little. I'm going to share a wonderful new recipe I found that uses fennel seeds. This delicious spice is similar to anise, and has a bit of a black licorice taste. Fennel seeds area a common ingredient in Italian sausage and meatballs and some rye breads. You may see these seeds, plain and sugar-coated, at Indian restaurants, to be eaten after the meal. Here is a link to a good article about fennel.
Enjoy this recipe. It's quick and easy (like most things I cook), good for you, and it smells delicious! I prepared it ahead of time on one of my late days, put it in the refrigerator, and it was all ready to slide into the oven when I came home. If you make it, let me know how it comes out.
Spinach and Black-Eyed Peas Casserole
1 can black-eyed peas
1/4 cup olive oil
1 onion, chopped
3 cups fresh spinach
1 (28 ounce) can peeled and diced tomatoes (I also added fresh tomatoes)
2 teaspoons salt
1 teaspoon fennel seed, ground (I just put them in a plastic baggie and rolled a glass over it)
Curry, basil, oregeno (These spices are optional, but I liked them all)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a large saucepan over medium high heat. Saute onion and garlic with spinach, tomatoes, salt and fennel for 15 minutes.
3. Combine beans with spinach mixture in a 2 quart casserole dish.
4. Bake in preheated oven for 15 minutes.
5. Serve over cooked barley
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