Page 6
November 29, 2017
Chicago-Style
Steppin
Fun, Healthy Social
Dance for Couples
and Singles.
Weekly Classes
www.groovinhighsteppers.com
Denise Johnson 503-819-4576
Hernandez Williams 206-683-4101
Co-Founders and Instructers
F Lamb
OOD
and Butternut Squash Stew
Ingredients:
•
•
•
•
•
8 ounces ground lamb
8 ounces 90% lean ground sirloin
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped peeled butternut squash
1 cup chopped onion 2 garlic cloves, minced
Directions:
•
•
•
•
•
•
•
1 tablespoon tomato paste
2 teaspoons all-purpose flour
1/2 teaspoon each ground coriander and cumin
1/4 teaspoon each ground paprika and cinnamon
1 cup unsalted beef stock
3 cups chopped kale
2 tablespoons chopped flat-leaf parsley
1. Preheat oven to 450°.
2. Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes
or until browned, stirring to crumble.
3. Add all ingredients. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture.
4. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.
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