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To further my STUFFED COLLARDS recipe, here is a recipe that was born after I ended up with left over stuffing.

While giving it the taste test, I realized it was really good, just on its own, and had to stop myself from eating it all!  Which then led me to believe It would make a great side dish as well!  So, on I went getting inspired, and looking at this beautiful concoction, I thought, why not?  Why not throw some eggs,  a little flour and before I knew it, I had created a “Meat and Veggie Patty! How exciting!  My salivary glands were liking this one, oh ya!

So I crossed my fingers, and “TA DAAAA!”  IT’S ALIVE!!!  and super tasty too!

I’ve also tried a vegetarian version as well, using cooked Mung Beans and I think pan-fried Mushrooms would be yummy too!


1/2 to 1 lb lean ground meat (depending on how meaty)


2 cups (after cooked) Mushrooms, chopped and  pan-fried


1 – 1 1/2 cups (after cooked) Mung Beans

1 1/2 cups Butternut squash, shredded

1 cup Kale, shredded

1/2 med onion finely chopped

4 tbsp Quinoa or Coconut flour

parmesan cheese or goat cheese,

1 hand full Parsley, finely chopped

2-3 med organic eggs (depending on consistency)


Garlic powder

Pinch ginger

Sea salt


Brown Meat or Mushrooms or cook Mung Beans and let them cool

Shred Butternut Squash, Kale and Parsley and put in a large bowl, add the cooled meat or veg and mix together

Add Flour, Spices and Eggs, one at a time, and mix together

Check consistency and add enough egg to make the mixture gooey and so it holds together enough

Add the Goat Cheese or Parmesan (to taste) and mix well

It will be too soft to form in your hands so spoon out into pan and flatten into half-inch or so patties

Brown on both sides (few min) on med heat in a little Olive Oil

Lemon Yogurt Sauce

1-1/2 cups goat or Greek plain yogurt

1/3 cup thinly sliced green onions

1 tbsp lemon juice

1 small garlic clove, mashed

Sea salt to taste




Looking to get more Raw Veggies into my diet, I got this brilliant idea, after my Son in Law gave me some beautiful organic Butternut Squashes this fall!  I thought it would be fun to stuff Collard leaves, kind of like stuffing  grape leaves.

Well, one thing led to another and two recipes were born.  First……………


3 large Collard leaves, washed and dried

1/2 lb Org Lean Ground Meat

OR  for Vegetarian Version

2 cups cooked Mung Beans


2 cups pan-fried Mushrooms, chopped

1 1/2 cups Kale, raw, shredded

1 1/2 cups Butternut Squash, raw,  shredded

2 tsp Allspice

1 tsp Garlic Powder

2 tbsp Olive Oil

Sea Salt, to taste

Pinch of Ginger

Cayenne, to taste



Add Meat or Mushrooms to frying pan, add seasonings and brown on Med heat.  Remove excess oil from meat and set aside to cool.

Add shredded Kale and Butternut Squash to Meat (or Alternate) Add Olive Oil and blend well

Taste the mixture  and adjust spices if necessary

(try not to eat it all, he he)

Spine, or cut out the center stem with a sharp knife.

Add some of the mixture to the center end, roll up, folding ends in

doesn’t have to be perfect, and secure with toothpicks.

I steamed these, just enough to soften the Collard so they are not tough.

Do not over cook, remember the inside mixture just needs to be warmed.

Delicious  served with a Lemon Yogurt sauce!



Fall is here, and I’m in the mood to cook!

Just bought some fresh Ontario lamb, and I’m making a stew!  The weather is getting colder and I need some comfort food!  Nothing fancy, just rib sticking, home cooking that is ready and on the table in a little over an hour from start to finish!

 In my stew, I used Mung beans that I had already cooked and cooled.  You can use white Kidney beans or Navy beans as well.


1 lb sirloin Lamb chop, bone out, cut in pieces

3 cups Butternut Squash, cut up in chunks

1 med Onion, chopped

1\2 cup Strained Tomatoes

1\2 cup Dry White Wine

2 large Garlic Cloves, chopped

1 full tbsp Turmeric

Sea Salt

Hot Chilies

1 cup Mung Beans, cooked or Bean of your choice


Olive oil


In a deep skillet, brown meat on med,  add onions and cook until soft and translucent.  Do not burn the onions!





Add the wine and let it come to a boil for a few seconds.

Add the tomato, spices and salt to taste.


 Add the Squash and stir in.  Pour enough water to almost cover the top.

Bring to a boil, turn heat to low and cook covered for 1 hr.

Add the beans and continue to cook for about 10 to 15 min. stirring occasionally.




I like to drizzle Olive Oil on top and stir it in before I eat it.  I find it brings out all the rich flavours.

Serve with a side of your favourite steamed greens!

I have Rapini shown in the picture.



Till next time……………………………Mangia!