Fergie's Indian Beef Shank Stew

I bought some shanks the other day (my favorite for cooking stews with)  I was going to make the same ole stew I always make and decided to switch it up a bit, okay well maybe a lot.  I am so glad I did... 

4 Beek Shank Steaks 

1 Whole White Onion

5-6 Garlic Cloves 

3 Tablespoons Olive 

1 Tablespoon of each of the following:

Chile Powder

Spanish Paprika

Turmeric

Garlic Powder

Cumin

1 Teaspoon of each of the following:

Black Pepper Corns

Fennel

Coriander

Caraway

Crushed Red Pepper

1 Whole Fennel Bulb, Sliced

1 Can Organic Garbanzo Beans

6-8 Carrots, Peeled & Sliced

Potatoes & Sweet Potatoes

10-12 Cups of Water 

Start off by making your spice blend... 

This will make more than you will need for this recipe but you can use as a seasoning 

on chicken, fish, veggie dishes... just smell it !!! 

Ground up in a spice blender... 

I cannot wait for you to smell this! 

Combine the onion, garlic and 3 Tablespoons of your Indian Seasoning... 

Blend well... 

Generously salt your shanks... 

Heat the olive oil and sear the shanks well... you are not trying to fully cook the meat, 

just searing it! 

Once both sides are nice and brown... 

Remove from pan... 

Add the sliced fennel... 

You may add a bit for oil if you need to ... cook until soft... 

Add the onion, garlic and spice mix... 

Cook for about 3-4 minutes... 

This is the brand of garbanzo beans I used for this recipe... 

Peel and slice your carrots (Jacob did it) 

Add the water, carrots and garbanzo beans ... 

Bring to a boil and lower heat to low... simmer for 45 minutes... 

In the meantime peel and chop the potatoes and sweet potatoes... 

Notice I did not put a quantity down... Because it's a starch you are welcome to add or omit... 

Add the potatoes and sweet potatoes if you are going to use them and 

simmer for another 30-35 minutes... 

Fergie's Carrot, Basil & Arugula Pesto

I pulled all these goodies out of the ground this morning... This pesto is fresh and so easy to make.  This recipe makes plenty to eat now and freeze for later.  

4 Cups Basil 

2 Cups Arugula

1 Whole Garlic, Peeled

4 Carrots

1 Cup Parmesan Cheese, Grated 

1 Teaspoon Salt

1 Teaspoon Pepper 

1 1/2 Cups Extra Virgin Olive Oil 

I always have parmesan cheese in the fridge that I like to grate as I need... 

I use a food processor with the blade attachment ... 

Since you will need a whole head of garlic... 

Using a sharp knife I slice the top right off... 

Makes separating the cloves a lot easier... 

In the same food processor you used for the cheese (by the way no need to wash it) add the garlic... 

The carrots... and process until fine... 

Add the basil and the arugula... Process that as well... 

Add the cheese salt and pepper.... 

Begin to process and slowly drizzle the oil... 

This is the result... 

Remember you NEVER cook pesto... you can add it to hot cooked pasta... 

drizzle on cooked chicken or fish... mix it in mayo for amazing sandwiches... 

I freeze pesto and use it whenever... defrost by setting on the counter or place in fridge overnight. 

I use blue painters tape to label all my kitchen stuff... comes right off and does not leave a 

sticky mess. 

Fergie's Heirloom Tomato, Green Chile & Chicken Casserole

My husband is working at the fire station and I wanted to take them a nice dinner.  My husbands crew is all about homemade comfort food so I made this little beauty!  I used all fresh ingredients but if you are in a hurry you can use canned products.  When at all possible use fresh ingredients.

2 Cups Heirloom Tomatoes

1 Onion

2 Garlic Cloves

3-4 Cups Roasted and Peeled Green Chiles 

2-3 Tablespoons Olive Oil 

2 Tablespoons Powdered Chicken Bouillon 

1 Teaspoon Oregano 

2 Cups Refried Black Beans

12 Flour Tortillas
2 Roasted or Poached Chicken Breast 

4 Cups Monterey Jack Cheese or Sharp White Cheddar 

Heat the oil in a pan and add the tomatoes...                                                              

Onions and garlic... 

Begin to slowly cook for about 10 minutes on low/med heat ... 

They should begin to cook down but do not allow to burn... 

You will end up with these beautiful smokey veggies... 

Put the tomato mixture and the chile's in a blender... along with the oregano and the 

chicken bouillon... 

Blend until smooth... 

Set up your station with the sauce, beans, chicken, tortillas and cheese... 

In a large casserole pour some sauce at the bottom... 

Arrange 6 of the tortillas at the bottom... 

Layer 1/2 of the beans... 

Sprinkle 1/2 the chicken... sauce... and cheese... 

Start the second layer...doing the same as the first... 

Sprinkle the top with plenty of cheese... 

Cover loosely with foil... 

 Bake at 375 for 45 minutes... Raise the heat to 400 and bake for an additional 15 minutes uncovered...

I wish you could smell this!!!