3 tablespoons olive oil
1/2 pound lean ground lamb
1/2 pound Italian sausage
1 onion, sliced into 1 inch wedges
1 cup chopped celery
2 carrots
1/4 cup chopped green bell pepper
1 clove garlic, minced
1/2 pound Italian sausage, cut into 1 inch pieces
3 cups spinach, rinsed
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Spread a 16 ounce can of water on the bottom of a 8x8 inch baking dish. Sprinkle four slices of cheese over the water, then layer the meat with the celery slice, carrots and bell pepper strips. Top with the sliced garlic. Top with the pepper and celery strips, then lay out the olives on top. Spread more cheese over meat and vegetables.
Bake in the preheated oven for 15 minutes, or until lightly browned.
Draw all of the meat mixture into the baking dish. Top with 10 slices of tomato. Spread tomato mixture over the meat and vegetables. Top with cheese and tomato, then sprinkle with salt and pepper. Cook briefly with a wooden spoon, then quickly remove from heat.
Good for ages 4+ but make sure to whisk well prior to feeding. As with some pomegranates, this relatively new spice blend may have its uses..such as in a food like this.I have used it for breakfast and lunch and sincerely like it..Although it can be made into cakes by adding the pomegranate seeds at the beginning..(recipe made for *RECIPE GROUP*).The pomegranates provide springy texture and add the perfect balance of tart and sour. I have even used them to frosted miniature muffins..good gose!!PS- I always add a small pinch of nutmeg (to taste) at the beginning of each whisk.
Outstanding, I saute the fresh parsley and butter among other veggies, it was so delicious! First time i used Cool Whip instead of whipping cream, Cust One on top instead of kneading, and lots of honey instead of the milk. I saute uncovered in a little bit of butter, peanut butter, or greek yogurt with a little salt, pepper, garlic, and onion (maybe sprinkling a little buttermilk in the mix at the end). The roasted red peppers add a nice touch of color. I served this with a lengthened Rubella Bread Recipe.
Variations include:
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