Roasted Vegies Kale #2

Yesterday's recipe was sooooo good, I tried it again, with a couple of variations. This too was very good!
Saute:
1 tsp olive oil
Use 1 serving of the Roasted Vegies (see yesterday's post)
7 cherry tomatoes, halved
5 kalamata olives, halved

Add, cover and wilt the kale:
1 cup chopped rainbow kale
2 Tbls white wine
1 Tbls balsamic vinegar

Mix together and scramble in the vegie mixture:
1 egg
1 egg white
1 tsp brown mustard
1 tsp black pepper

Serve with:
1 tsp of Worcestershire sauce
3 oz of greek plain non-fat yogurt from Fred Meyer. This is optional. It increases the protein by 8 grams, and calories by 55.

Rated a 4.68 on the Kale Scale.

Roasted Vegies Kale

Roasted winter vegies - yum. Especially when mixed with a bit of brown mustard (NOT dijon!!), balsamic vinegar and spices. Using the leftovers tonight for new recipe. The kalamata olives sneak up on you, and I guess I didn't need 10. They are 20% of the calorie count in the recipe, and about 30% of the fat grams.

The roasted vegies included: red potato, carrot, yam, fennel bulb, onion, garlic, golden beet and spices of ground pepper, Mrs Dash, thyme, oregano and turmeric. The vegies were mixed with olive oil, a bit of brown mustard, balsamic vinegar. Bake at 350 for 30 to 60 minutes.

Roasted Vegies Kale
Saute:
.5 tsp coconut oil
Use 1 serving of the Roasted Vegies
5 cherry tomatoes, halved
10 kalamata olives, halved
1 tsp brown mustard

Add, cover and wilt the kale:
1 cup chopped rainbow kale
2 Tbls white wine
1 Tbls balsamic vinegar

Serve with 1 tsp of Worcestershire sauce.
Rated a 4.68 on the Kale Scale.

Kaled Ravioli

First it was the holidays, and then it was a family need that took my attention away from updating the blog. However, I have been eating kale, and taking pictures along the way, so I'll be updating with the "missing kale" recipes as time passes.

At Harvest Fresh in McMinnville on Sunday, I found Gorgonzola Ravioli by Classic Foods distributed out of Portland. That sounded really good, so I bought some. This is an artisan like ravioli. Fresh ingredients. Roasted Garlic Pasta Sauce was by Natural Directions - chosen because it was one of the few without any sugar added.

After cooking the pasta, and mixing it with heated pasta sauce, I put my serving into a bowl and mixed it with 1 cup of chopped kale that I had wilted.

Cook according to directions:

1 package of Gorgonzola Ravioli

Heat until thoroughly reheated/cooked:

1 jar of Roasted Garlic Pasta Sauce

Wilt in frying pan, covered:

1/2 teaspoon coconut oil

1/2 teaspoon ground pepper

1/4 teaspoon Mrs Dash

Add 1 cup chopped kale and stir

Add 1 oz of white wine and then cover

Put together

Drain pasta and mix with the pasta sauce.

Put 1 serving in a small bowl and mix with the wilted kale

Top with Parmesan and serve.

Rated a 4.4 on the Kale Scale.