5 medium potatoes

1/2 c. butter

1/4 c. milk

1 shallot bulb (finely chopped)

1 bunch of kale (stemmed and chopped)

1/4 head of cabbage (coarsely chopped)

1 c. mushrooms (chopped)

salt & pepper


Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes.  Drain water off of the potatoes.  Add half of butter and all the milk.  Mash together.  Salt and pepper to taste.  Keep warm on a low flame.

Melt the remaining butter over medium heat in a large deep sided skillet.  Add the shallots and saute until they begin to soften.  Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).

Add the cabbage and mushrooms.  Cook until the cabbage is soft and the mushrooms start to wilt.  Mix the mashed potatoes into the kale/cabbage mixture.  Salt and pepper to taste.


I made this awesome macaroni and cheese the other night.   The original recipe appears on pg 136 of the Beekman 1802 Heirloom Cookbook.  It is a great cookbook if you can get your hands on it.

My Version

3/4 pound kale, stems cut from leaves

8oz egg noodles (I don’t like elbow macaroni)

3 tbsp olive oil

4 garlic cloves, minced

8oz pkg of fresh cremini, oyster & portabello mushrooms, halved and thinly sliced (available in Wegmans produce)

1/4 tsp dried thyme

1/4 tsp rubbed sage

1/4c. all-purpose flour

2 c. milk

1 1/2 tsp sweet smoked paprika

1 tsp. salt

6oz shredded cheddar cheese

60z asiago cheese (I bought a chunk and broke it apart)

2 tbsp  butter

1/2 c. Italian seasoned bread crumbs

In a large pot of  boiling salted water, cook the kale for 5 minutes.  With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil).  Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid.  Coarsely chop.

Add the egg noodles to the boiling kale-cooking water and cook according to package directions.  Drain.

Coarsely chop the mushrooms.

Preheat the oven to 350 degrees.

In a 5-quart Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat.  Add the garlic and cook, stirring frequently, until tender.  Add the mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.

Stir in flour and cook for 2 minutes.  Add milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes.  Remove from the heat and stir in the cheese until melted.  Add the noodles and kale and toss to coat.

Transfer the mixture to a 9×13-inch glass baking dish.

In a small skillet, melt the butter over medium heat.  Add the bread crumbs and toss to coat.  Scatter the bread crumbs over the mac and cheese.  Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.



Kohlrabi is an interesting and unloved vegetable.  I stared at this vegetable at the Farmer’s Market and finally asked the gentleman selling it “what do I do with it?”  He told me that his wife mashes it up with potatoes which gives the potatoes a nice flavor.  He also said something about maple syrup which I blocked out of my mind because I don’t like maple syrup on my veggies.  (Yes, I live in NY and I am not a big maple syrup fan.  I know it is a sacrilege.) 

The one to one potato to kohlrabi mash was very good and it got me thinking about using kohlrabi as a potato substitute in other ways.  Kohlrabi is low in calories and high in dietary fiber and potassium, so they are very good for you.  Also, they have a naturally sweet flavor that is a nice change from the normal potato fare.  So, I decided to try to use kohlrabi instead of potatoes when I had a craving for fried potatoes.


2 medium kohlrabis

1 medium white sweet onion

4oz sliced mushrooms

Extra Virgin Olive Oil


Peel and slice the kohlrabis (just like you would potatoes). 

Cover the bottom of a frying pan with olive oil and heat up on a medium high flame.  Add the kohlrabi slices.  Slice up the white onion and add to the kohlrabi.  Watch the pan and adjust the flame if necessary.  Fry until onions start to become opaque.  Add mushrooms.  Fry until mushrooms match your preference (I like mine a little less cooked than others I know).  Salt and pepper to taste. 


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.


So this was kind of a change for me.  I’ve never done a spaghetti pie before and hiding veggies was an extra bonus.  I originally used 8oz of spaghetti in the pie, but I think I need to cut it down to about 6.  The “crust” was too thick.

This recipe makes about 6 servings.


  • 6oz uncooked thin spaghetti

  • 2 eggs, lightly beaten
  • 1lb ground beef

  • 1/3 c. parmesan cheese
  • 1 onion
  • 2 carrots
  • 4 oz mushrooms
  • 4 stalks of swiss chard
  • 1/2 jar spaghetti sauce (no meat)

  • 1 can diced tomatoes

  • 3/4 tsp. garlic salt
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 2 oz spinach

Cook spaghetti according to directions.  Drain.  Mix parmesan cheese and eggs into the spaghetti.  Press into the bottom & sides of a greased 9″ dish.  Bake at 350 degrees for 10 minutes.

Dice up the carrots, onion, and swiss chard.


Mix it in to the ground beef.  Cook the ground beef over medium heat until the pink is gone.

Stir in spaghetti sauce, tomatoes, mushrooms, and seasonings.  Bring to a boil.  Reduce heat & cover.  Let the pot simmer for 10 minutes.

Lay a layer of spinach leaves over the spaghetti crust.

Put meat mixture on top.  Bake at 350 degrees for 20 minutes.

Cut into squares and serve with some parmesan cheese sprinkled on top.

We have about 2/3rds of it left over.  I covered it and put it in the refrigerator for dinners later this week.


Just a side note:

We have 2 wayward peacocks roaming our neighborhood.  This is what I saw out my kitchen window tonight:

Definitely not something you see everyday!

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 About.com 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!)