Background

After being asked for a couple of recipes by a couple of people, I've decided to make things a little quicker and more accessible by creating a recipe blog. I'm not a chef nor have I had any professional training. At a young age, I learned to cook and bake. My mother (having learned from her mother) was a fantastic cook/baker when I was young. My grandmother still cooks and bakes and she has never made anything that I didn't like. It's always a treat going there and being asked to stay for lunch or dinner.

I have had an interest in cooking for a long time and lately I've been experimenting with food a lot more. I don't follow recipes much as far as measurements go when cooking, although with baking, it's usually a good idea to adhere to them a little more. I sometimes stand in front of my pantry and eye out the contents of it. From there, I get ideas of things that might taste good and go with it.

I love spices. I always have basil, oregano, onion flakes, garlic powder, rosemary, Italian spice mix, and red pepper flakes on hand. Of course salt and pepper is a must in anyone's home. If you use a pepper mill, then the pepper is much more tasteful than the ground pepper you can buy in bulk. I have many other spices but those I use frequently. Food doesn't have to be bland. Spices add so much flavour to any meal it's a shame not to use them!

I love talking to friends about food we've made. It gives me ideas and a chance to share some information that may be used in their kitchens sometime. I also like meal preparation more when it's quick. A special meal with someone is wonderful and I will take 4 hours to make a delicious dinner, under normal circumstances however, I like it less than 30 minutes. I use shortcuts that are as effective as long cuts. I work all day so when I get home, I'm not only hungry but I don't want to be standing for hours on end in my kitchen. I have other things to do.

I hope you enjoy this blog and maybe get a chance to try some recipes out. I'll warn you ahead of time, I'm really bad with measurements. I don't usually use terms like teaspoon, cup, etc. I use terms like shake, pinch, and so on, but I'll try to be more accurate. I think the key is to smell/taste the food as it cooks. If you think it needs a little more of something, be brave. Throw some more oregano or garlic or whatever in. Be conservative first, then add until you get it right! Have fun with it!

Elaine's Zesty Stir Fry

This is a quick, tasty stir fry that requires little effort. For those who prefer vegetarian or vegan meals, just remove the meat from the recipes; the rest of the ingredients do not contain animal products.

NB: The noodles can be prepared as the package indicates however if they are done this way, add them without the water to the pan when they are ready.

Ingredients (approx. measurements):

• 2 packages of chinese-cut chicken or beef (the kind used for fondues)
  
• 1 package of Europe's Best frozen Zen Garden vegetables
• 2 tbsp olive oil
  
• 3 tbsp Sun-dried Tomato and Herb spice medley
  
• 3 tbsp Roasted Garlic and Red Pepper spice medley
• Salt to taste (I use No Salt)
  
• 1/2 package of rice noodles
• 1 c. water (if noodles are not prepared as the package indicates)
  

Preparation:

• In a large non-stick pan, cook the meat in olive oil. When fully cooked, add vegetables and spices
  
• When the vegetables have thawed but still need to cook a little more, add noodles (and add water only if noodles weren't prepared as instructed on the package) and cover. Allow the noodles to steam until they are soft
• Remove from heat, serve, and salt to taste