• The onions and fennel need to be thinly sliced. This can be done in a food processor fitted with a thin slicing blade. To save washing between slicing the vegetables, slice the fennel first, remove from the bowl and slice the onions.
• Sliced celery can be substituted for fennel.
• Any type of pizza base can be used instead of focaccia.
• Minced garlic can be found in the produce section of the market.
• Preheat broiler.
• Start onions.
• Prepare remaining ingredients.
• Make salad.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 medium fennel bulb, 1 small can chopped tomatoes, 1 tin anchovy fillets, 6 ounces medium shelled shrimp, 1 container shelled pistachios nuts, 1 bottle dried oregano, and 1 10-inch focaccia bread or thick pizza crust.
Staples: Onion, minced garlic, reduced-fat oil and vinegar dressing, salt and black peppercorns.
2 cups thinly sliced onion
1 tsp. minced garlic
1/2 cup water
1 focaccia bread (weighing about 8 ounces)
1 cup chopped, canned tomatoes
4 anchovy fillets, rinsed and cut in half
6 oz. medium shrimp, shelled and deveined
1 tsp. dried oregano
2 Tbsp. shelled pistachios, coarsely chopped
Preheat broiler and line a baking tray with foil. Heat a medium-size skillet over medium-high heat. Add the onions, garlic and water. Bring to a boil, cover and cook 5 minutes. The onions will be translucent and the water evaporated. If liquid still remains, remove cover and cook until the water evaporates.
While onions cook, place focaccia bread on baking tray. Cut focaccia bread in half horizontally. Spread tomatoes evenly over the inside of the bread. When onions are finished, remove from heat and spoon over the tomatoes. Place anchovies and shrimp evenly over the onions and sprinkle with oregano. Place under broiler about five inches from heat. Broil 3 minutes. Remove from broiler and sprinkle pistachios on top. Broil 2 minutes. Watch to make sure pistachios do not burn. Makes 2 servings.
Per serving: 488 calories (26 percent from fat), 14 g fat (1.8 g saturated, 8.7 g monounsaturated), 145 mg cholesterol, 33.5 g protein, 60 g carbohydrates, 6.3 g fiber, 1053 mg sodium.
2 cups sliced fennel
2 Tbsp. reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper
1 Tbsp. chopped fennel leaves (optional)
Cut top off fennel. Wash and slice bulb. If slicing in a food processor, use the thin slicing blade. Place in a bowl and add the dressing and salt and pepper to taste. Sprinkle with fennel leaves. Makes 2 servings.
Per serving: 38 calories (27 percent from fat), 1.1 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 1.2 g protein, 7 g carbohydrates, 2.7 g fiber, 49 mg sodium.