Friday: Quick vegetable stirfry

Fridays are fry-days for our house often. Fry as in stir fry - (not the deep fry type!) It's a fast healthy meal and keeps the dishes and clean up to a minimum. So - get out an assortment of vegetables. Here is my list:

Half a cabbage, chopped fine

Four carrots thinly sliced

1 cup of frozen corn

1 cup of frozen chopped spinach

1 can of artichoke hearts quartered

2 zucchini sliced thin

Throw them into a good sized saute pan with three tablespoons of olive oil and 1 tablespoon soy sauce, fresh ground pepper and 2 teaspoons of worcestershire sauce. Add two cloves of garlic and a few shakes of cilantro, oregano and ginger. Stir fry until everything is all tender and add a little more ginger at this point too.

In another pan, cook up your favorite brown rice and put the cover on the vegetables pan to stay hot - and meld the flavors together.

Serve with or on the rice and enjoy the leftovers the next day. It will taste even better the second day.

Thursday: Shrimp Scampi

Oh the lure of the shellfish. I didn't make this meal - but Rainer did and it's not too hard, from what I watched and saw. It also can be made in a frying pan a top of the stove, so not to panic dear Grace.

Take a pound of raw shrimp and make sure the tails are off and they are nice and clean. Put into a pan a tablespoon of butter and olive oil. Start that up and chop finely a quarter of an onion and four cloves of garlic, handful of parsley leaf and plenty of salt and pepper. Squeeze a little lemon into this and then mix it up and throw it into the pan. Let it heat up a bit then add the shrimps.

Cook them until they are pink and start to curl up - but not too long as you are not making rubber erasers out of them!

Serve them the way you like or the way Rainer did with thin carrot chips, steamed asaparagus, and a nice jasmine rice with tumeric. Yummy!