Sunday, January 01, 2012

Lucky Stuffed Kale

This recipe incorporates lucky foods from several cultures for New Year's
Lucky Stuffed Kale

1 pound of ground lamb
1 medium onion
1 Tbs olive oil
1 cup cooked black eyed peas
1/2 cup cooked rice
1/4 cup pine nuts toasted
1/2 cup golden raisins plumped in boiling water
1/2 teaspoon cinnamon
1/4 teaspoon allspice
juice of 1 lemon
Several sprigs fresh mint
1/4 cup parmesan cheese
20 leaves of kale (cabbage would be good too)
1 cup of tomato sauce diluted with 1/2 cup water

Saute onion in olive oil until soft and slightly browned and set aside.  Saute ground lamb until cooked, breaking up into small pieces.  Mix lamb, onion, peas, rice, pine nuts and raisins in a food processor and process until coarsely chopped.  Return to pan and stir in spices, lemon juice, chopped mint leaves, and parmesan cheese.

Cook kale or other suitable leaves in boiling water until they soften, then place in icewater.  Take one leaf at a time, place filling down the center of the leaf, and roll like a burrito.  Place filled leaves in a greased 9x13 pan.  Cover with tomato sauce and sprinkle with more parmesan cheese.  Heat in a low oven until warm (we cooked for an hour and a half at 250 because we were warming a cooked ham).


Bumpy1 said...

Please keep blogging about your eye surgery, I'd love to read more. I was told I should not get this type of surgery until I am 60, something about a risk because my eyes would still be trying to focus using their natural ability and could cause problems. I have a -11 and -10 prescription and need progressives, but I can't find a frame that is small enough for my face that is also deep enough to accommodate progressive high-index glass lenses. Not sure what I am going to do.

Pem said...

@Bumpy1: Email me if you want at pam55sc at gmail. I've never seen what you were told, so I suspect you might want to look for an ophthalmologist who works with more different kinds of lenses.