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"Joyful Curmudgeon" An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.


Hoffman Helpful Hint – 14 November 2007
By Mary T. Hoffman

Today Frank and I had a lot of fun cooking up a big batch of curried collard greens, sweet potatoes and lentils in a large electric wok. (This dish is right up there with my favorites!) We like to cook up enough to last for several days refrigerated. Then it’s very easy and quick to warm up individual portions in the microwave oven, and all I have to do in the morning is make a big salad, as I usually do most days.

In our recipe section at we have several recipes with collard greens, similar to the one we made today.

In today’s version, we used only the following ingredients: fresh collard greens (sometimes we use frozen), sweet potatoes, lentils, onions, canned crushed tomatoes, raisins, turmeric, paprika, cumin, and cinnamon, which we served over a bed of brown basmati rice.

In preparation, early in the morning I started cooking two pounds of lentils on the stove top. Then I started making our usual large, raw, tossed salad to store in the refrigerator to accompany our curry later in the day. Except for the salad, we made enough food to last at least four days. This way of cooking is ideal for people who don’t have the time to cook every day.

These were the ingredients for today’s fresh, tossed salad: romaine lettuce, chicory, zucchini, carrots, celery, broccoli, radishes, and onion.

Experiment – It’s fun to try new recipes and make changes in old ones!

For more ideas, also visit:

Go on to: Quick and Easy Cranberry Relish – 15 November 2007
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