Thread: 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

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.

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

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

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.

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

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

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

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