Before I give you my recipe for tonight, let me show you some pictures of what I picked up on the way home tonight:

A sweet basil plant that smells awesome!

Greek oregano plant

Local strawberries

Local tomatoes 🙂

And now for tonight’s recipe:

  • 1 steak, chopped into bite size pieces
  • 1 garlic scape, chopped
  • 1 bunch scallions, chopped

  • 1 zucchini, chopped

Bought this beauty at Wegmans

  • 1 head of pac choi, cut up

  • 6 small red, orange, & yellow peppers, chopped

  • 1 can mushroom pieces
  • hoisin sauce
  • soy sauce


I found this baby scallion in bunch

Isn’t it cute???



I have found the best way to chop up pac choi, lettuce, etc. is with kitchen shears.  Cut the leaves crosswise into strips:

Chop up the meat and vegetables before you get started.

Put extra virgin olive oil in a pan with the pieces of steak.  Mix together a tablespoon of hoisin sauce with a tablespoon of soy sauce and pour over the steak pieces.  Cook the steak pieces on a medium high heat.

After the steak is browned on the outside, take the meat out and set it aside.  Put vegetables in the same pan – using the the liquid remaining in the pan to cook the vegetables in.

Cover the vegetables and allow to cook on medium for about 5 minutes.  Stir at least once.

Uncover the vegetables and add the meat back to the pan.  Turn up the flame to medium high.  Cook for about 2 minutes, stirring constantly.

Add salt & pepper to taste right before serving.



Yesterday we came home from shopping around 1:30pm.  I had only had a piece of bread with peanut butter on it for breakfast and I had to leave for a friend’s house at 3:00pm.  I knew I was having dinner there, but I didn’t know what or when.  I decided to make a hearty lunch salad to make sure that I wasn’t cranky or tempted with junk food.

As you might have experienced before, steaks comes in two sometimes.  I had another 6oz steak which had been a companion to Friday night’s dinner.  I figured I would make a nice steak salad using the steak and the plethora of salad greens we have.  I also had half an onion left and figured that would go nicely also.

First, I trimmed off the fat on the steak and sliced it into strips.  I sprinkled some Montreal Steak seasoning on top.

I cut the onion up into strips and put it in the frying pan with extra virgin olive oil twice around the frying pan.

(Just a side note here – I went to Sicily several years ago.  One of the places I visited was an olive tree farm.  Extra virgin olive oil is the best to cook with when you do not want a strong olive-y flavor.  Also, the darker the green the better.  Extra virgin olive oil is the first press of the olives and none of the pit is squeezed into the oil.)

Next I put the steak strips in the frying pan.  I seared the steak on each side until a nice “crust” was formed.

While I was cooking the steak, I mixed together leaf lettuce, spinach, and mixed greens which included mizuna and arugula.

I laid the cooked steak on top of the greens mixture and put ranch dressing on top.  (Ranch was fine, but I would like to try this again with Italian dressing.)

We both enjoyed the salad and it did satiate any hunger I had until my meal later in the day.



**Sometimes kitchen items have other uses.  Saturday, somehow, a snake got into the house.   (For those of you who don’t know – I am deathly afraid of snakes.)  The cats had cornered the snake under one of the bookshelves.  Mom and I pulled out the bookshelf and it’s gross head popped out and started snapping at my cat Chloe.  I wanted that snake out of the house and dead. (Angels on an antique May altar were broken while we were in pursuit of a snake.  The snake had a lot of nerve hiding under the bookshelf with the statue of Mary on it.  I decided to crush it’s head for her.)

So, in my determination I grabbed my blue Ikea oven mitt and grabbed the wretched creature.  It promptly started biting itself.  I got the snake outside and Mom chopped of it’s head.  The oven mitt is now sitting in the doorway to the cellar – waiting to be disinfected.  You never know when you kitchen items may come in handy!

The versatile IKEA oven mitt!

This week when I picked up my CSA distribution, I brought home lettuce, spinach, carrots, Swiss chard, and mixed greens.

I found a recipe for Steak Diane Stir-Fry at under “Busy Cooks”.  Having just attended a dinner for volunteers on Monday where Steak Diane was one of the choices (I did not get it), I was intrigued by the recipe.  (I also like Google’s new feature when you search for a recipe where you can click on the ingredients you are looking for.) You can check the link above to see the original recipe.  Below is my take on it.  I made it for 2 people.

  • 6 oz steak
  • salt
  • pepper
  • extra virgin olive oil
  • 1 onion, thinly sliced
  • about 3 mushrooms
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Weber’s horseradish mustard
  • 2 tablespoons lemon juice
  • 1 cup veggie broth
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh cilantro
  • 1 carrot
  • 3 stalks of Swiss chard
  • fresh garlic

I decided to chop up everything first, so I could move quickly when I started cooking.

First, I trimmed all the fat off of the steak and cut it into slices.  I put a little pepper and salt on the pieces and set aside.

(Yes, I like my pepper.  Also, I use paper plates.)

Then I chopped up an onion and a clove of fresh garlic.  I put this on one plate.

Next, I sliced up mushrooms, carrot, and the stalks of the Swiss Chard and put them in a dish.

Finally, I chopped up the leaves of the Swiss Chard.

I mixed the Worcestershire sauce, mustard, lemon juice, broth, cornstarch, and cilantro together and set aside.

I hit the frying pan three times around with the extra virgin olive oil and turned the flame on high.  I put the slices of steak in.  I flipped over until each side had a nice “crust.”  When the pieces were seared on all sides, I pulled it out of the pan and set aside.

Next, I added the onion and garlic to the pan.  I turned the heat on the flame down from 10 to 8.  I kept stirring the onions and garlic until they were a golden brown.

Next, I added the mushrooms, carrots, and Swiss Chard stalks.  I mixed these into the onion garlic mixture and stirred until the carrots and mushrooms started to look cooked, but not mushy.

(The steak & onions were spitting a bit, so I didn’t take a picture.)

I added the Swiss Chard leaves to the mixture along with the broth mix.

I stirred this around until the leaves started to cook down.  Then I added the steak back in.

I let that cook in the pan, stirring constantly (if you don’t the cornstarch starts to stick to the pan) for about 3 minutes.

I had been cooking rice during this time also.  I put some rice on each of our plates and covered with the Steak Diane mixture.


We both enjoyed this quite a bit.  Just a note – it does have a little kick with the horseradish mustard and Worcestershire sauce, so if you are sensitive to something like that, you may want to use plain (yuck) mustard.  (I am from Buffalo – the only type of mustard for me is Webers!)