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Thread: Fettuccine with Sausage and Kale

  1. #1
    [email protected] Guest

    Default Fettuccine with Sausage and Kale






    I found this recipe in a free Kindle cookbook "50 Shades of Kale"
    I never realized that kale is such a powerhouse of vitamins and
    nutrients

    I made this with fettuccine instead of the linguine, it was great
    anyway. Definitely a do again.

    http://www.kokoscornerblog.com/mycor...-and-kale.html

    or
    http://tinyurl.com/b5gef6q

    @@@@@ Now You're Cooking! Export Format

    Linguine With Sausage And Kale

    pasta, Italian dishes

    1/2 pound fresh whole-wheat linguine
    2 tablespoons kosher salt
    1 tablespoon olive oil
    3 links sweet Italian sausage
    local, pasture-raised; preferred
    1 teaspoon chili flakes, evenly divided into 2; portions
    1/2 yellow or red onion, chopped
    1 bunch kale, trimmed,; chopped
    1/2 cup freshly grated parmesan (parmigiano; reggiano)
    1/4 cup heavy cream
    1 preferably from grass fed cow

    Bring a large stockpot full of water to a boil. * Add the salt and the
    pasta and cook according to the package instructions. * Before
    draining the pasta, reserve 1 cup of the cooking water. * Drain the
    remaining water from the pasta and set pasta aside. Heat a large
    skillet over medium heat
    and add oil. Add the sausage and cook 2 to 3 minutes, breaking it up
    with the back of a spoon. * Sprinkle the chili flakes over the sausage
    and press them into the meat. * Add the onions and cook 2 minutes more
    until the onions are soft. * Add the kale and reduce the heat to low.
    Cook 2 minutes more, stirring often until the kale is tender. * Add
    the cream, and scrape up any bits of sausage clinging to the inside
    bottom of the pan. *
    Add the linguine and half the Parmesan, toss well. * Add half of the
    reserved pasta water and toss again, adding a few tablespoons more if
    the mixture is too dry. * Divide the pasta between four plates or
    bowls and garnish with remaining chili flakes and Parmesan.

    If you haven't been satisfied in a long time, maybe you need some real
    meat. Flavorful sausage is high in thiamine needed for long bursts of
    vitality. Whole-wheat pasta gives you a longer burn of energy, that
    means tantalizing stamina plus more trace nutrients like iron and
    calcium, important for your blood and bones.

    Nutritional Stats Per Serving (about 2 cups): 430 calories, 18 g
    protein, 53 g carbohydrates, 18 g fat (7 g saturated), 35 mg
    cholesterol, 6g fiber, 510 mg sodium

    Ramsey, Drew; Iserloh, Jennifer (2012-09-01). 50 Shades Of Kale:
    Delicious & Nutritious Kale Recipes How To Cook Kale Salad, Kale
    Chips, Kale Soup (Kindle Locations 297-307). Minerva Salus Publishing.
    Kindle Edition.

    Notes: 50 Shades Of Kale Cookbook

    Yield: serves 4


    ** Exported from Now You're Cooking! v5.87 **

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


  2. #2
    jmcquown Guest

    Default Re: Fettuccine with Sausage and Kale

    On 12/10/2012 9:46 AM, [email protected] wrote:
    > 1 preferably from grass fed cow


    I finally realized what this meant but had to read it several times to
    realize it referred to the cream. For a minute I wondered what on earth
    I was supposed to do with the cow! LOL

    The recipe looks very tasty, thanks, Koko! I'll give it a try.

    Jill

  3. #3
    l not -l Guest

    Default Re: Fettuccine with Sausage and Kale


    On 10-Dec-2012, [email protected] wrote:

    > I found this recipe in a free Kindle cookbook "50 Shades of Kale"
    > I never realized that kale is such a powerhouse of vitamins and
    > nutrients

    Thanks for the recipe and tip about the cookbook; I eat kale often and
    appeciate having a few more recipes to use it in. Here's one I made
    last night
    * Exported from MasterCook *

    Sauteed Kale and Campanelle Pasta with Balsamic Vinegar

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 bunch Kale, cleaned and rough chopped
    1 cup Celery -- sliced
    1/4 cup Onion -- diced
    Salt - to taste
    Pepper - to taste
    1 1/2 tablespoons Balsamic Vinegar
    8 ounces Campanelle -- or similar pasta shape
    1 tablespoon olive oil

    add oil to the saute pan, kept the heat on med low and slowly cook the
    onions.

    When they begin to caramelize just a bit, add celery and saute an
    additional couple of minutes. A little minced garlic is a good optional
    addition. When done, remove the onions and celery and set aside.

    Saute the kale. Add a 1/2 cup or so of the pasta water, cover for 5
    minutes or until wilted and tender.

    Add al dente pasta, celery and onions to the sauted kale and mix
    thoroughly.

    Add some balsamic vinegar and toss, then add the salt and pepper.

    - - - - - - - - - - - - - - - - - -
    -

    Per Serving (excluding unknown items): 258 Calories; 4g Fat (15.6%
    calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg
    Cholesterol; 38mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 0
    Fruit; 1/2 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0

    ..

    --

    Change Cujo to Juno in email address.


    If you have dietary issues that make nutrition information very
    important
    to you, please calculate your own; the nutrition information supplied
    with
    this recipe is approximate and should NOT be used by those for whom the
    information is critical.

  4. #4
    [email protected] Guest

    Default Re: Fettuccine with Sausage and Kale

    On Mon, 10 Dec 2012 10:32:55 -0500, jmcquown <[email protected]>
    wrote:

    >On 12/10/2012 9:46 AM, [email protected] wrote:
    >> 1 preferably from grass fed cow

    >
    >I finally realized what this meant but had to read it several times to
    >realize it referred to the cream. For a minute I wondered what on earth
    >I was supposed to do with the cow! LOL
    >
    >The recipe looks very tasty, thanks, Koko! I'll give it a try.
    >
    >Jill


    LOl Looks like I forgot to delete the number 1. I hope you do give it
    a try it's really good and not too saucy.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


  5. #5
    koko@letscook.co[email protected] Guest

    Default Re: Fettuccine with Sausage and Kale

    On Mon, 10 Dec 2012 15:59:38 GMT, "l not -l" <[email protected]> wrote:

    >
    >On 10-Dec-2012, [email protected] wrote:
    >
    >> I found this recipe in a free Kindle cookbook "50 Shades of Kale"
    >> I never realized that kale is such a powerhouse of vitamins and
    >> nutrients

    >Thanks for the recipe and tip about the cookbook; I eat kale often and
    >appeciate having a few more recipes to use it in. Here's one I made
    >last night
    >* Exported from MasterCook *
    >
    > Sauteed Kale and Campanelle Pasta with Balsamic Vinegar
    >

    snipped and saved.

    That looks great, thanks for sharing.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


  6. #6
    sf Guest

    Default Re: Fettuccine with Sausage and Kale

    On Mon, 10 Dec 2012 06:46:24 -0800, [email protected] wrote:

    >
    > I made this with fettuccine instead of the linguine, it was great
    > anyway. Definitely a do again.
    >
    > http://www.kokoscornerblog.com/mycor...-and-kale.html
    >
    > or
    > http://tinyurl.com/b5gef6q
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Linguine With Sausage And Kale


    Thanks! I emailed that information to the two Amazon Prime users in
    my family.

    --
    Food is an important part of a balanced diet.

  7. #7
    jmcquown Guest

    Default Re: Fettuccine with Sausage and Kale

    On 12/10/2012 1:21 PM, [email protected] wrote:
    > On Mon, 10 Dec 2012 10:32:55 -0500, jmcquown <[email protected]>
    > wrote:
    >
    >> On 12/10/2012 9:46 AM, [email protected] wrote:
    >>> 1 preferably from grass fed cow

    >>
    >> I finally realized what this meant but had to read it several times to
    >> realize it referred to the cream. For a minute I wondered what on earth
    >> I was supposed to do with the cow! LOL
    >>
    >> The recipe looks very tasty, thanks, Koko! I'll give it a try.
    >>
    >> Jill

    >
    > LOl Looks like I forgot to delete the number 1. I hope you do give it
    > a try it's really good and not too saucy.
    >
    > koko
    >

    I wouldn't know where I'd get a cow, much less put a cow. <G>

    I've added kale to my shopping list. I don't have linguini or fettucini
    in the house but I have dried spaghetti. That should work. (I really
    don't need to buy more pasta and I don't use enough of it to make my
    own.) At any rate, this sounds like a simple dish I'd definitely enjoy.
    So thanks!

    I love Italian sausage. But for ease of prep I'd probably buy bulk hot
    Italian sausage at the butcher counter rather than adding crushed red
    peppers to links of sweet Italian sausage extruded from the casing. I
    freeze most leftovers and in this case it would make a few quick-fix
    meals. In that case I'd make a little extra sauce, though.

    Thanks for the idea!

    Jill

  8. #8
    Nancy Young Guest

    Default Re: Fettuccine with Sausage and Kale

    On 12/10/2012 9:46 AM, [email protected] wrote:
    >
    >
    >
    >
    >
    > I found this recipe in a free Kindle cookbook "50 Shades of Kale"
    > I never realized that kale is such a powerhouse of vitamins and
    > nutrients
    >
    > I made this with fettuccine instead of the linguine, it was great
    > anyway. Definitely a do again.
    >
    > http://www.kokoscornerblog.com/mycor...-and-kale.html
    >
    > or
    > http://tinyurl.com/b5gef6q


    That is just what I like to order for lunch, often. Maybe the linguine
    is penne, maybe there is also some chicken, spinach rather than kale,
    but the general idea is the same. I cannot resist it.

    Thanks for the recipe.

    nancy


  9. #9
    [email protected] Guest

    Default Re: Fettuccine with Sausage and Kale

    On Mon, 10 Dec 2012 13:47:25 -0500, jmcquown <[email protected]>
    wrote:

    >On 12/10/2012 1:21 PM, [email protected] wrote:
    >> On Mon, 10 Dec 2012 10:32:55 -0500, jmcquown <[email protected]>
    >> wrote:
    >>
    >>> On 12/10/2012 9:46 AM, [email protected] wrote:
    >>>> 1 preferably from grass fed cow
    >>>
    >>> I finally realized what this meant but had to read it several times to
    >>> realize it referred to the cream. For a minute I wondered what on earth
    >>> I was supposed to do with the cow! LOL
    >>>
    >>> The recipe looks very tasty, thanks, Koko! I'll give it a try.
    >>>
    >>> Jill

    >>
    >> LOl Looks like I forgot to delete the number 1. I hope you do give it
    >> a try it's really good and not too saucy.
    >>
    >> koko
    >>

    >I wouldn't know where I'd get a cow, much less put a cow. <G>
    >
    >I've added kale to my shopping list. I don't have linguini or fettucini
    >in the house but I have dried spaghetti. That should work. (I really
    >don't need to buy more pasta and I don't use enough of it to make my
    >own.) At any rate, this sounds like a simple dish I'd definitely enjoy.
    > So thanks!
    >
    >I love Italian sausage. But for ease of prep I'd probably buy bulk hot
    >Italian sausage at the butcher counter rather than adding crushed red
    >peppers to links of sweet Italian sausage extruded from the casing. I
    >freeze most leftovers and in this case it would make a few quick-fix
    >meals. In that case I'd make a little extra sauce, though.
    >
    >Thanks for the idea!
    >
    >Jill


    Jill, with the leftover kale and sausage mix I made ravioli and little
    meat pies for the freezer.

    koko

    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


  10. #10
    [email protected] Guest

    Default Re: Fettuccine with Sausage and Kale

    On Mon, 10 Dec 2012 14:16:29 -0500, Nancy Young <replyto@inemail>
    wrote:

    >On 12/10/2012 9:46 AM, [email protected] wrote:
    >>
    >>
    >>
    >>
    >>
    >> I found this recipe in a free Kindle cookbook "50 Shades of Kale"
    >> I never realized that kale is such a powerhouse of vitamins and
    >> nutrients
    >>
    >> I made this with fettuccine instead of the linguine, it was great
    >> anyway. Definitely a do again.
    >>
    >> http://www.kokoscornerblog.com/mycor...-and-kale.html
    >>
    >> or
    >> http://tinyurl.com/b5gef6q

    >
    >That is just what I like to order for lunch, often. Maybe the linguine
    >is penne, maybe there is also some chicken, spinach rather than kale,
    >but the general idea is the same. I cannot resist it.
    >
    >Thanks for the recipe.
    >
    >nancy


    You are welcome ;-)

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com


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