1 pound ground halal meat (see document for links to local markets), diced
3 tablespoons salt
3 cloves crushed garlic
3 pounds peeled, roasted chicken breast meat
1 (10 ounce) can condensed cream of chicken soup
2 (6.8 ounce) cans minced onion
salt to taste
1 teaspoon ground black pepper
1/4 cup olive oil
1/16 ounce feta cheese
4 hot peppers Burglic Alternet (1/4 cup) jar smoked black olives in nondairy, non-nutritional preparation
4 sour cream
4 portobello mushroom caps
4 blueberries
Preheat oven to 450 degrees F (230 degrees C).
Stir together the dry halal meat, salt, garlic, chicken with salt and 2 green bell peppers - they'll probably shrink a little. Place in a shallow baking dish and cover with vegetable stock.
Stir the soup until just boiling, reduce heat and simmer for 15 minutes.
In a medium saucepan or saucepan over medium heat, prepare the other seven peppers with the remaining onion. When cool enough to handle, remove all caps and seeds from pepper. Slather thinly sliced pepper onto the roasted pepper. Toss to coat and garnish with salt and pepper.
Prepare the squash according to package directions; brown easily. Add the potatoes to the tomato soup and substitute the onion, olives and mushrooms, season with salt and pepper. Call over any extra meat for drippings and herbs; set aside.
In a 9x13 inch baking dish, stir the squash mixture on top of the peppers. Place onion and tomato sauce in a small bowl and mix well. Stir in kale and produce broth, turn heat to medium and simmer for an additional 28 to 36 minutes. Stir in the cooked squash and cover.