Braised Cabbage and Kale

Perfect side accompaniment for almost any meal. Easy to prepare at the last minute. Vegetarian and vegan friendly by removing the bouillon from the list of ingredients.


1 medium cabbage, sliced thinly/ julienned
1 large bag of fresh chopped kale or 2 bunches kale
1 red bell pepper julienned
2 carrots peeled and cut thin (using mandolin)
1 yellow onion sliced thinly
2 whole habanero peppers
1 tablespoon EVOO or garlic infused EVOO
1 tablespoon powdered chicken bouillon
2 teaspoons black pepper
1 teaspoon salt


In heavy pot add olive oil. Heat to medium heat.

Add onions and bell peppers. Cook on medium low for 5 minutes.

Add habanero peppers and carrots (if carrots aren’t julienned then add with onions and peppers).

Immediately add half of kale, that has been washed. Increase heat to medium high. Put top on pot. Cook until kale begins to decrease in mass mixing with other ingredients.

Add 1/2 of chicken bouillon and 1/2 of cabbage, which has been thoroughly rinsed and drained. Mix with ingredients already in pot. Put top on pot. Cook for 2-4 minutes.

Add remaining kale, cabbage, and salt/pepper and stir. Cover again and cook another 3-4 minutes.

Cabbage/kale mixture is finished when all greens are slightly wilted and tender.

When serving be careful not to serve the habanero peppers which have burst during the steaming/cooking process.

Coconut Curry Shrimp

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An easy recipe with many layers of flavor (not too spicy). You can easily substitute chicken for the shrimp. Serves 4-5 people. Ingredients 1 tablespoon EVOO 1 teaspoon ground cumin/geera 1 tablespoon ground curry powder (mild mix) 2 teaspoons ground ginger … Continue reading

Red Beans

A Monday Night Staple in New Orleans’ homes! Vegetarian and vegan friendly, simply leave out meat. Serve with rice and cornbread. Serves 6-8.


1 onion diced
3 celery stalks diced
1 green bell pepper diced
1 bunch parsley minced
1 tablespoon minced garlic
2 jalapeño peppers diced (omit if you don’t like spicy or remove all seeds)
1 pound red beans, sorted and soaked overnight
3 smoked or andouille sausage links OR 1/2 lb ham/pickled meat such as pig tails
7-8 cups water
2 bay leaves
1 tablespoon olive oil
Salt, pepper, and creole seasoning to taste

In large heavy pot heat olive oil. Once heated add meat (if using link sausage dice/chop/slice first). Brown meat in order to render fat from it, over medium high heat.

Add all vegetables to meat and drippings. Cook over medium low heat until vegetables are translucent.

Add beans (rinse with fresh water before adding), bay leaves, and seasoning. Add water. Stir and cover.

Simmer on medium, stirring occasionally for 1 to 1 1/2 hours or until beans are tender.

For creamier consistency i.e. thicker gravy, crush beans against the side of pot with cooking spoon. Add water while cooking if necessary.








Clean Salad Dressing and Marinade

I use this recipe to top my green salads and even to marinate meat. These simple 4 ingredients make a fresh accompaniment!


1 lemon
1 tablespoon creole/ course mustard
1 cup apple cider vinegar
1 tablespoon clover honey

In small bowl whisk vinegar, mustard, and honey. Squeeze whole lemon into mixture, careful not to include lemon seeds. Whisk again and chill until ready for use. Whisk each time you want to use, for ingredients will settle at bottom of bowl.