Kale and sausage stew

Been getting random veggies from a local farm delivered and decided to make a stew out of the green kale.

1 lb green kale
1 lb hot italian sausage
1 can condensed cream of chicken soup
16 oz of chicken broth
2 medium potatoes cubed
2 parsnips diced
1 chopped onion
2 medium carrots
1 can pinto beans
3 minced garlic cloves & two tablespoons olive oil.
Salt and pepper to flavor.

Brown the sausage, drain and set aside. Sauté the onions, carrots, potatoes, and parsnip to soften with the garlic and olive oil. In a large stock pot mix the broth and condensed cream of chicken and start dumping in the rest of the ingredients except the beans and kale. Add just enough water to make sure everything is covered and bring it to a boil. After boiling for a minute reduce to a simmer. Add the beans and kale and simmer for 60 minutes before serving.

Reduced Twice Red Wine Spaghetti Sauce

We had some left over red wine that was just past drinkable so we decided to cook with it last Friday.  I found this on Cooks.com.

http://www.cooks.com/rec/view/0,1826,144164-243206,00.html

I'd recommend adding 1 or 2 bell peppers, but I'm a bell pepper fan in my pasta sauce. Just mix them in with the onion mixture.  The second thing you can do is cook the pasta in a mixture of both wine and water for some extra decadence.  I'd certainly make this again.  Enjoy!

REDUCED TWICE RED WINE SPAGHETTI SAUCE

1 lb. hot ground Italian sausage
2 lg. onions, chopped
6 garlic cloves
2 c. hearty red wine
8 oz. beef broth
2 lg. cans pureed tomatoes
3 to 5 fresh tomatoes, chopped
2 bay leaves
1/4 tsp. thyme
1 tsp. oregano
1/2 tsp. basil
Handful of crushed red peppers
Salt and pepper

In a heavy frypan, cook the sausage (we get extra hot sausage). Drain off the fat. Set the meat aside and put the fat back in the pan. Add the chopped onions. Saute over medium heat for 15 to 20 minutes until the onions are golden brown. Crush the garlic and add directly to the onions. Stir for 1 to 2 minutes. Add the red wine and bring to a boil. Scrape the bottom of the pan with a spatula.
Place the sausage in a deep cooking kettle. Add the red wine and onion mixture to the sausage. Add boiling hot beef broth. Bring the liquid to a boil and reduce until the liquid has almost completely evaporated.

Add the fresh and canned tomatoes and the spices. Return the sauce to a boil, lower heat and let simmer, stirring frequently for 30 minutes or until the sauce has reduced to desired consistency. Remove the bay leaves and season with salt and pepper. (We're convinced the more you reduce something, the better it tastes. If you have the time, this is a wonderful spaghetti sauce. Try this sauce with our Spaghetti Pie recipe.)

Simple Sausage and Spinach Soup

This was very quick to make, very tasty, and was pairs excellently with a bold white wine.  We served with some bruscetta and baguettes.  Four stars!

Sausage and spinach soup

Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.

Ingredients

10 ounce sweet turkey Italian sausage
 Cooking spray
1 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

Stovetop Sausage Mac and Cheese

I've made this simple recipe a few times now since I spotted it in Cooking Light.  It's one of those where you question the "light-ness", but you really don't need a larger serving since it's very filling. 

The one change I'd recommend to the recipe below is using hot or spicy Italian sausage instead of the sun-dried tomato sausages.  It gives this recipe a bit more of a kick.  Enjoy!

Ingredients

4 ounces chicken and sun-dried tomato sausage (such as Gerhard's), chopped
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/3 cup (about 1 1/3 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
5 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
Chopped fresh parsley (optional)

Preparation

Heat a large nonstick saucepan over medium-high heat. Add sausage; sauté 4 minutes or until browned. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium. Stir in cheeses, onion powder, and garlic salt; cook 3 minutes or until cheeses melt, stirring constantly. Stir in pasta. Garnish with parsley, if desired. Serve immediately.

Yield

4 servings (serving size: about 1 1/4 cups)

Nutritional Information

CALORIES 433(29% from fat); FAT 13.9g (sat 7.8g,mono 3.8g,poly 0.9g); PROTEIN 23.6g; CHOLESTEROL 56mg; CALCIUM 340mg; SODIUM 538mg; FIBER 2.7g; IRON 2.4mg; CARBOHYDRATE 53.1g