English: A bundle of collard greens, from an o...

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I stocked the fridge with fruits and veggies.  Why?  Because it’s been forever since I’ve had my green juice.  Several people were getting sick,…so I felt the need to help stave off any illness.

Kris’ green juice in a blender:

1 large handful kale

1 large leaf collard green

1 large leaf swiss chard

1/2 banana (frozen)

1 frozen whole okra

1 small apple

3 cuties

1 handful frozen grapes

750ml water

1 large handful spinach


My secret snack fetish = Kale Chips

1) Pre-heat oven to 325 F

2) Tear kale leaf into 2″ x 2″ pieces (discard stems or save for green juice!)

3) Place on aluminum baking sheet

4) Lightly drizzle with olive oil.  Sprinkle with salt

5) Bake for 7 minutes.  Remove from heat immediately.  Expect a nice crunchy texture and a flavor similar to a potato chip!


Steamed Musseles with White wine butter sauce

French wine from the Loire Valley made from mo...

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So, I am having a craving!  Yes, mussels, butter, wine….  so, why not find a recipe that combines them all??

Click here to find out more!

I want to cook this sometime this weekend!

Steamed Mussels with Wine, Garlic & Parsley

by Joanne Smart

Serves six to eight.

Steamed Mussels with Wine, Garlic & Parsley Recipe
Click here to find out more!
Click here to find out more!
3-1/2 to 4 lb. mussels
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
3/4 cup chopped fresh flat-leaf parsley
Good-quality crusty bread, sliced or torn into pieces, for serving

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 260; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 24; Monounsaturated Fat (g): 4; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1.5; Sodium (mg): 570; Cholesterol (mg): 60; Fiber (g): 0;
photo: Scott Phillips
From Fine Cooking 76 , pp. 54

Red Thai Curry


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On my quest to learn to cook… and my craving for curry….  I created a recipe to cater to my taste.  Here’s what you’ll need:

Makes 4 servings:

  • Trader Joe’s Red Thai Curry
  • Pre-cut asian stir fry veggies (mushrooms, snowpeas, red bell pepper, white onion, etc)
  • Whole wheat spaghetti noodles
  • 2 chicken breasts
  • Salt, pepper
  • Red pepper flakes
  • Soy sauce
  • Sesame oil
  • Olive oil
  • 1 stalk green onion
  • 1/2 bunch cilantro


  1. Cut chicken breasts into cubes, roughly equal in size for even  cooking.  Season with salt and pepper (or use Montreal steak seasoning — what I used as I had it easily on hand) to taste.  Heat skillet on medium heat.  Drizzle olive oil into pan when it’s hot.  Place chicken cubes into pan.  While that’s heating up, we’ll boil the noodles and cut the green onions and cilantro.
  2. Place pot onto stove…half filled with water for boiling the noodles.  place half bag of spaghetti noodles into pan once water is boiling.  Leave half covered for about 10 minutes…stirring occasionally.
  3. Dice green onions and cilantro.
  4. Once chicken has started to brown, add splash of soy sauce and splash of sesame oil and red pepper flakes.  Add stir fry asian vegetables.  Stir occasionally.  Once chicken is browned and no longer pink on the inside, add red thai curry sauce and simmer for about 5 minutes.
  5. Strain spaghetti noodles into a strainer.  Place noodles on a dish and top with meat, vegetables, and curry sauce.  Top with fresh cilantro for presentation.