The Art of Cooking

I LOVE to cook, and my family says that its a natural gift. I would say some of it is based simply upon observation. I watched my mom and dad cook growing up, and especially became more observant into my teens and early 20s. The majority of it though I think is just natural instinct.

I cook many dishes: chicken stir fry, fish, ground beef variations with pasta as well as a variety of sauteed veggies. What I like to do is take ordinary flavored veggies (zucchini, peppers, etc) and add life to them. What I mean by this is flavor them up so they aren’t as boring.

Growing up, my mom would always boil zucchini in a pot, and don’t get me wrong, they were good, but plain, soggy zucchini is well, boring. I newly concocted a sauteed recipe, that everyone in my family loves.

I take zucchini, slice them up (you can make them as thin or thick as you would like–they cook faster and retain more flavor when thinly sliced from my experience). Put olive oil spray in the pan to avoid burning. I then add olive oil, “Old Bay” seasoning, onion powder, garlic powder, lemon juice, and worcestershire sauce. Let them cook on one side for a few minutes, then flip them over.

They are DELICIOUS and tasty nutritious way to make your veggies more favorable.


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