Category Archives: Recipes

Recipes from the Kitchen of Barbara McNeely

Stir Fry Un-Recipe

Stir FryStir Fry is actually an easy dish to prepare and it doesn’t require a specific shopping list. I tend to use whatever I have on hand. It’s actually a good recipe for using up some of your leftover vegetables.

I made this over the weekend. This time it was sort of pre-planned. I bought a small head of savoy cabbage, broccoli, mushrooms and carrots. Other ingredients I had on hand. Here’s my recipe from the weekend. Just keep in mind that your recipe can vary. One thing that I like to add, if I have it is a can of Water Chestnuts. I love their crunchiness. For this particular meal, I served it with fresh, home-made, whole wheat ciabatta bread; just because it was there. Normally, I like to serve this dish with brown rice.

Regarding quantities: I didn’t really measure anything for this dish, so any measurements I give are approximate. If you don’t have some of the items, don’t worry. And you’re free to add in whatever veggies you think sound good. I don’t think I ever cook this the same every time.

You could also substitute beef or shrimp for the chicken. Or even leave out all the meat, if you choose. It’s up to you.

If you use different veggies, add them into the pot based on how long they take to cook. It’s really a versatile dish. Other options to add to it include: peanuts, bean sprouts, bamboo shoots, bell peppers, or whatever is in your fridge.

The version picture above was made with: onion, garlic, chicken, carrots, broccoli, mushrooms, cabbage, and water chestnuts.

Stir Fry Un-Recipe
  • 1-2 Tbsp Olive Oil
  • 1 Tbsp Toasted Sesame Oil
  • 1 onion, cut into large (about 1 inch) pieces
  • 2-4 cloves garlic, minced
  • 2 chicken breasts
  • ½ cup celery, sliced
  • ½ cup carrots, sliced
  • Broccoli
  • 1 Tbsp toasted sesame seeds
  • ¼ cup blanched, slivered almonds
  • 1 small head savoy cabbage, sliced thin
  • 6-8 mushrooms, sliced
  • 2-3 Tbsp Low Sodium Soy Sauce
  • 2-3 Tbsp Teriyaki Sauce
  1. Heat the oils in a large, deep skillet or wok.
  2. Saute onion and garlic and cook until onion is transparent.
  3. Add the chicken and cook, with stirring, until lightly brown.
  4. Add the celery and carrots and cook about 2 minutes.
  5. Add broccoli, sesame seeds and almonds and cook for about 1 minute.
  6. Add the cabbage, mushrooms, soy sauce and Teriyaki sauce.
  7. Stir and then cover and cook for 2-4 minutes – until everything is heated.
  8. Serve over steamed brown rice, if desired.


Have you tried this recipe? Let us know what veggies you used and how it turned out. Each variation is its own unique dish! Have fun!

Spinach, Tomato & Olive Pizza

Spinach Tomato Olive Pizza
This is a light pizza dish that can be served as a main dish or as an appetizer. I make my own pizza crust, but you can also buy pre-made crusts at the grocery. Also, some restaurants actually sell their dough balls.

Spinach, Tomato & Olive Pizza
  • 2 oz grated mozzarella cheese (~1/2 cup)
  • ¼ cup grated Parmesan cheese
  • 1½ cups grape tomatoes
  • ½ cup pitted kalamata olives, drained
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 garlic cloves, pressed
  • ½ tsp coarsely ground black pepper
  • 2 large basil leaves, chopped
  • 1 cup chopped fresh spinach
  • Prepared, pre-baked pizza crust
  1. Preheat oven to 350.
  2. Slice tomatoes in half lengthwise.
  3. Cut olives crosswise.
  4. Combine tomatoes, olives, olive oil, vinegar, garlic & pepper. For added flavor, allow the mixture to marinate overnight.
  5. Stir in the spinach and basil
  6. Spread tomato mixture on pre-baked pizza crust.
  7. Combine cheeses and spread evenly over pizza.
  8. Bake until hot & bubbly and cheese has melted – about 15 minutes.