1   15oz can chickpeas, rinsed and drained

1   14.5oz can diced organic tomatoes in juice

1/3 c. crumbled feta cheese

2 cups mizuna

4 tablespoons romano basil vinaigrette

1.  Toss together chickpeas, and tomatoes in a bowl.

2.  Season with vinaigrette.  Toss chickpea mixture with vinaigrette, then stir in mizuna and feta.  Season with salt & pepper if desired.

Serves 2

Nutrition Information (per serving)

377 calories

Total Fat 12.1g

Sat Fat 4.7g

Cholest 22.2mg

Sodium 1,673.7mg

Carb 51.5g

Fiber 17.8g

Sugars 10g

Protein 19.5g


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!