~Pesto Beef and Creamy Fennel Veggies~

~Pesto Beef~

Couple pounds of thinly sliced beef, 1 large onion, 2 tablespoons of garlic, 3 heaped tablespoons of pesto, 1/2 cup of chicken stock, salt and pepper to taste.

Heat your skillet/pan up nice and hot add a lil olive oil make sure its nice and hot b4 tossing the onions and garlic in! Once they have cooked a lil sprinkle some salt into the mix to help the onions release some of their liquid. Now i used home made pesto that i froze in the summer so i broke off what "looked" like 3 heaping tablespoonfuls of pesto it cold have been more! But we love pesto in this house so more is GOOD! Let the pesto cook in with the onions and then add your sliced beef! Add your stock once the beef has sealed put the lid on your pan and walk away! Make sure your pan isnt to HOT otherwise we might have problems when you return to stir it :D Let the meat and onions cook down for a good 20 or so mins! If you find that it is sticking to the pan you might want to add some more stock! Keeping the lid on helps the meat cook nicely into the sauce! The longer you cook it the stronger the flavor i found! Goes really well with the Creamy Fennel Veggies and pasta!

~Creamy Fennel Veggies~

Gather around your fav veggies or even once you dont like for that matter as this will surely make them tasty!

Pictured here in my mix is

Broccoli

Cauliflower

Sweet Potato Chunks

Cabbage

you will ofcourse need;

Onions

Garlic

Ground Fennel (1-2 heaped teaspoonfuls)

Heavy whipping cream

1 teaspoon of butter

Some S&P

and Olive Oil

Heat your pan add your oil and butter then toss in your onions and garlic, let them saute a lil then add your sweet potatoes toss them threw, now slowly adding your heavy whipping cream keep it moving so it doesnt thicken n stick to your pan making a terrible mess! Once the cream has been added i started sprinkling the gorund fennel into the sauce!

I added my shredded cabbage next so that it cooked down! Once it had cooked down i added the rest of the veggies making sure there was enough sauce coating everything! I then turned the pan to simmer and put the lid on and cook for another 5-10mins as my boys are not fans of MUSHY veggies :) i served these tasty veggies with the pesto beef and noodles BIG HIT with my boys!