Spiced Seafood Stirfry - Deconfusified

What better a way to hide additional vegetables in your food than to disguise them as seasoning? This mindset works wonderfully until you remember that you are cooking for yourself as well. At that point you may congratulate yourself on being such a healthy eater. The following is a combination that proved most tasty, and you guessed it! It was discovered by my love of adding, and adding . . .

Here is the really hard part of the recipe. Mix all of the following ingredients together with olive oil: Chopped broccoli hearts, two garlic cloves, garlic powder, one chopped stalk of celery, turmeric, cloves, oregano, rosemary, dill weed, flax seed, minced onion, chopped green pepper, and tomato pulp. The easiest way to add tomato pulp is to hold the tomato over the pan and squeeze. What remains in your hand is fantastic on a sandwich or in a pita because there is no pulp to make the bread moist!
You may be thinking that this is over-spiced. You may be right. Anyway, turn up the heat and listen for the sizzle! This becomes very fragrant quite quickly. Some might instead say pungent. The goal here is to almost burn everything together to make a coating for the seafood that you will add.

I've added squid rings at this point. While they began to cook, I sprinkled them lightly with flour to absorb some of the excess oil, and to make them crispy.

Finally, snow peas were added. That's how many vegetables now? I'm so proud of myself!

This worked out well, but I have to be honest just in case anyone else tries this! I much prefer this recipe with shrimp rather than squid. Also as can be seen in the picture above, I did not allow the seasonings to cook long enough. It should not resemble a pesto, it should be much more blackened. Ah well, live and learn! It was still yummy, just not my best work.