My brother in-law Mike (seems to be about 12 Mike’s in our families) usually has good taste in most things including food he posted this to his Facebook, I in turn pinned as it is called to my Pinterest and Lyn in turn batted her eyes and ask “Do you think you could…” So yesterday as we were drying some more Kiwi (metzah metz attempt) we went to Wholefoods to picked up so ground lamb and kale and as Lyn put it on the way home “ I am going to go home have a glass of wine while my husband cooks me dinner” Spoiled maybe but deservedly so, beside I love her ever so much.
From The Paleo Secret
- 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a flat surface)
- 1 to 1 ½ lbs of ground lamb
- 2 bunches of kale (washed, de-stemmed and chopped)
- 2 large onions (chopped)
- salt and pepper
- 4 Tbsp coconut or palm oil for cooking
Steve note: they do not give measurements I suggest from 2 Tsp to 1 Tbsp. or cumin and coriander. Also next time I am adding some cinnamon.
Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.
While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking. When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl. Enjoy!
Other lamb recipes from stevesacooking.com
BBQ Masala Yogurt Marinated Butterflied Leg of Lamb
Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses
Roast Leg of Lamb with Lemon, Garlic, and Rosemary
What's New and Beneficial About Kale from Wholefoods
- Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability–just not as much.
- Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
- Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.
- Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
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