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Spaghetti Carbonara with Kale

Updated on July 3, 2013

Spaghetti Carbonara Kale

Fusion Cuisine or Left-Overs used creatively?
Fusion Cuisine or Left-Overs used creatively? | Source

Ingredients

Left Overs found in the fridge.....
Left Overs found in the fridge..... | Source

Baby Kale

The last of the big bag of baby Kale.
The last of the big bag of baby Kale. | Source

Pan Cooked

All that Kale to cooks down to just this much.
All that Kale to cooks down to just this much. | Source

Eggs

Whisk the eggs
Whisk the eggs | Source

Eggs Cooked by HOT Pasta

Quickly drain the pasta and add eggs, stir.  The eggs will be cooked by the hot pasta.
Quickly drain the pasta and add eggs, stir. The eggs will be cooked by the hot pasta. | Source

Mix in the cheese and red peppers

Source

Rate this dish!

5 stars from 1 rating of Spaghetti Carbonara with Kale

Here is the Fusion Cuisine Recipe!

This doesn't take much time. The water is set to a boil while you prep the other ingredients.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 4 Servings

Ingredients

  • 4 C. left-over fresh Baby Kale
  • 1 sardine canned in oil
  • 4 cloves chopped garlic
  • 1 T. Olive oil
  • 1 package pasta 8, 1 pound
  • 1 egg
  • 2 servings egg whites, follow container instructions
  • 1 C. Parmesan cheese
  • fresh ground pepper pepper

Spaghetti Pasta Instructions

  1. Set a pot of water to boil with a dash of salt and olive oil in it. THEN….
  2. Wash and lightly chop the baby Kale. Remove stems if you are lightly sauteing the kale. Leave stems on for a full cook of the greens.
  3. Heat up a non-stick skillet and add the garlic and sauté for a minute or two until the garlic is translucent but not brown. Add the chopped sardine to the pan. Once all is hot and mixed...
  4. Then add the baby kale and stir until it is wilted down. You can cook it a bit or leave it in the wilted state only. DO chop it finer if you are cooking it less though! Also, you may wish to remove more of the stems if you are leaving the baby Kale less cooked. You want toothsome not tough!
  5. Cook the pasta per the instructions on the box.
  6. Drain the pasta and IMMEDIATELY put the egg and egg whites on the pasta and toss. The heat of the pasta will fully cook the eggs.
  7. Then toss in cooked greens and Parmesan cheese. Grind some fresh pepper on it.
  8. For an extra zip I splash on more extra virgin olive oil and toss one more time.

Fridge Left Overs COULD BE Fusion Cuisine

Using fridge left-overs could mean standing in front of your open fridge and eating whatever you can grub out right there and then. Just admit you have done this before, and let's move on.

What it means, in this context, is to examine what items you have left over in the fridge and then try to come up with something palatable for a meal. Often the foods can be combined into a toothsome delight. Sometimes the foods are so not compatible that you have to admit to your family you are just emptying the fridge of all those left-overs.

But back to Fusion Cuisine!

I so loved when I went to a restaurant and had my first Fusion Cuisine. First, it was weird. Second, it did taste pretty good. And third, I realized I was in the cutting edge of dining at the end of nearly every week in my house. I served Fusion Cuisine to the family at least once a week.

So, if you have some left-over Indian Biryani, pesto pizza, and left over fruit salad, you too can create a multi-cultural Fusion Cuisine fine dining experience. The Biryani stands on it’s own. The pesto pizza becomes naan bread and the fruit salad can become a fruit chutney. There you have it. (And thank the Internet for giving you a hint of what spices to add to make pizza naan bread and fruit salad a fruit chutney!)

The Biryani and Fruit Salad recipes are below!

Here is what I am doing with my Friday left-overs. In this case, I have some Spaghetti Carbonara tossed with greens sauteed in olive oil, garlic, chopped up sardines. Add to that a side dish of eggplant sauteed and then finished in the oven in a bath of pasta sauce. Oh, the Mexican cheese (which was all that I had left) makes the eggplant Fusion Cuisine too.

It’s all in the marketing! And this will work until your kids grow up enough to realize just what you have been doing to them.

One other thing, it also sets up your daughter-in-law to NEVER be able to cook ‘just like Mom.’ If you find the daughter-in-law particularly charming and worthy, let her know about your desperate left-over to Fusion Cuisine meals.

Friday Night Left-Overs Sad....Sad Sight

Friday night and I am in a quandary of what to make for dinner. I want it to taste good, look good, and I do not want to go to the grocery store. I don’t know about you but every time I go to the grocery store I buy twice or three times as much foods stuffs than what I planned on buying.

So, let’s go foraging in the fridge and the pantry. First in the fridge is a left over bag of baby kale that I purchased last week at the Costco store. We have had greens with a Vindaloo sauce and greens in a stir fry and greens in a salad and we are tired of eating greens but the frugal part of me says we will not waste these greens. These greens are getting a bit limp too so they need to be eaten today.

Other leftovers include one lonely little sardine from a tin that my husband ate, a nearly empty container of parmesan cheese, several heads of garlic, and (oh my gosh) an eggplant that I got at a good sale price and forgot all about.

Now I go to the cupboard where I find the last package of pasta on the shelf. Hmmmm….

This is when the idea of a spaghetti carbonara pasta dish with fresh greens sautéed in onions and garlic and a broken up sardine comes to my mind.

Now, I only have one egg but the husband does keep a carton of egg whites in the fridge for his morning self-made muffin, egg, and Canadian bacon sandwich.

Eggplant Baked

Source

Eggplant Ingredients

The forgotten eggplant!
The forgotten eggplant! | Source

Cut and drain eggplant

Source

Assembly Line Eggplant

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Eggplant Served

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Eggplant Easy Peasy

Well, let's make the eggplant a nice Italian side dish. The fusion is that I only have Mexican cheese on hand!

Slice the eggplant and sprinkle a bit of salt on it. Set it in a colander in the sink. The salt will bring out the excess water and also helps if the eggplant was picked or used a bit out of its time as this takes away any bitter eggplant flavor. Lightly rinse the eggplant and pat dry before you saute it.

Sauté the eggplant in a bit of garlic olive oil. Once the eggplant is done, add the pasta sauce and red pepper flakes to the pan and heat until the pasta sauce is hot. Pre-heat the oven broiler. Sprinkle the fusion Mexican cheeses on the top and pop the pan into the oven under the broiler. UH, MAKE SURE THE PAN IS OVEN BROILER SAFE! You don’t want to ruin the handle on your pan! Or transfer to a oven safe dish, like I did this time! Once the cheese melts, the dish is ready.

If you are me, you have to stand right there with the eggplant as it sits under the broiler or else it will burn. You can remove the burnt cheese but the kitchen smelling of burnt cheese will give you away!!

There you have it Kitchen Left-overs Dinner uh, I mean Fine Dining Fusion Cuisine for your family.

Comments

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    • NMLady profile imageAUTHOR

      NMLady 

      5 years ago from New Mexico & Arizona

      Thanks to Eiddwen for a stop-by! Nice to hear from you!

    • Eiddwen profile image

      Eiddwen 

      5 years ago from Wales

      Mmmm another to try out ;voted up shared and saved.

      Enjoy your day.

      Eddy.

    • NMLady profile imageAUTHOR

      NMLady 

      5 years ago from New Mexico & Arizona

      Thanks sdzulu!

    • profile image

      sdzulu 

      5 years ago

      This is delicious!!!!!!

    • NMLady profile imageAUTHOR

      NMLady 

      5 years ago from New Mexico & Arizona

      Thanks carol!

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      Lots of yummy recipes here...Great photos..Love kale, eggplant..and everything. Will be voting up and pinning.

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