cooking dinner can be so much more than cooking.

Rummaging around in the kitchen and surfing the internet for recipes with my girlie tonight was sooo much more than just making food to eat.  The conversation was rich…there was bonding over whisking and sauteing. It is funny the way cooking and sharing meals together can bring such richness to relationships. In fact, as we were chatting and telling stories about our days, she clicked on a blog that her boyfriend had recently sent her…Why Cooking A Meal Is just as “Christian” As Praying…that highlighted the importance of doing all things for the glory of God…even in cooking!  Such a fine reminder…

And so we conversed and cooked and shared a little life together over a lovely Asian Steak Salad…adapted from

Warm Asian Steak Salad


    • 1/2 cup orange juice
    • 1/2 tablespoon fresh ginger
    • 1/2 tablespoon rice wine vinegar
    • 2 cloves garlic, smashed
    • 2 teaspoons tamarind sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon olive oil


    • 1-6 oz. sirloin steak, sliced


    • 6 cups mixed greens
    • 1/2 seedless cucumber, thinly sliced
    • 3 green onions, thinly sliced
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon slivered almonds


  1. Whisk together all dressing ingredients.
  2. Pour 1/4 cup of dressing over sliced steak in a shallow non metallic dish, turning to coat.
  3. Cover and marinate in refrigerator for 2 hours or overnight. (We did not have time to marinate, so we just threw the steak in the pan-marinade and all.)
  4. Reserve remaining dressing.
  5. Saute steak slices approximately 10 minutes.
  6. In a serving dish, toss reserved dressing (not all of it) with salad greens, cucumber, green onions and cilantro.
  7. Arrange steak over salad, garnish with slivered almonds and serve immediately.


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