Source: Food.com
By Elly in Canada

Ingredients:
2 tablespoons extra virgin olive oil
2 onions , sliced
1 lb pork tenderloin
½ teaspoon salt
¼ teaspoon pepper , freshly ground
1 tablespoon fennel seed
¾ cup dry red wine
¼ cup parsley , finely chopped

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. In skillet, heat 1 tbsp (15 mL) oil over medium heat.
2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
3. Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
5. Add pork; brown on both sides, about 4 minutes.
6. Pour in wine and increase heat to high; cover and cook for 3 minutes.
7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
8. Transfer pork to warm serving plate. Set aside.
9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
10. Makes 4 servings.
11. Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

Servings: 4

Source: Adapted from Food.com
By Picholine

Ingredients:
1 lb ground turkey
1 teaspoon salt
2 teaspoons sage
1 teaspoon fennel seed
1 teaspoon thyme
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon cayenne
¼ teaspoon garlic powder
1/8; teaspoon ground cloves
1/8; teaspoon nutmeg
1/8; teaspoon allspice

Prep Time: 7 mins
Cook Time: 8 mins
Total Time: 15 mins

Directions:
1. Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.
2. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
3. Form into patties and cook as needed, freezing leftovers.
4. Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).

Servings: 4-6

Source: Food.com
By Derf
   
Ingredients:
1 teaspoon fennel seed (optional)
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 teaspoons vegetable oil (Becel)
2 boneless skinless chicken breasts , cut in 1 inch cubes
1 medium onion , chopped
2 garlic cloves , smashed
¾ cup reduced-sodium chicken broth
1 medium zucchini , sliced
2 -3 medium carrots , julienned
¼ cup raisins
¼ teaspoon salt
2 teaspoons cornstarch
chopped fresh coriander (to garnish)

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Directions:
1. Place fennel seeds (if using) on a cutting board and break them by cutting once or twice with a large, heavy knife.
2. Or if you have a mortar and pestle, give them a couple of grinds to lightly crush and release the aroma.
3. In a small bowl, mix crushed fennel seeds, cumin, cinnamon and cayenne; set aside.
4. In a large nonstick frypan, heat oil over medium high heat.
5. Brown chicken with onion and garlic about 5 minutes.
6. Stir in fennel mixture and sauté 1 minute.
7. Add broth, zucchini, carrots, raisins and salt; bring to a boil.
8. Cover and simmer over low heat stirring once, 5 minutes or until veggies are tender.
9. Dissolve cornstarch in 1 tablespoon water, stir cornstarch mixture into pan and cook until thickened.
10. Serve over prepared couscous or rice and garnish with chopped coriander.

Servings: 4

Source: Adapted from Food.com
By Mini Ravindran

Ingredients:
1 ½ cups water
¾ teaspoon fennel seed , crushed
1 teaspoon agave syrup (optional)
¾ teaspoon tea leaves (or 1 teabag)

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins

Directions:
1. Boil water with fennel seeds for a good 2-3 minutes.
2. Add tea leaves, turn off the heat and let the same stand.
3. Add agave syrup and enjoy.
4. You can add a dash of milk if you want!

Servings: 1