Yep. That's how my little one would say it...although there were no peas in it...
*disclaimer: I don't use recipes (pretty much) ever. I also don't measure things. Sorry. I do estimate very well, though!
So, here's what my wee one and I had for dinner tonight, since the hubs had to work late.
I think I shall call it: Yummy Garlic Shrimp with Spinach over Tarragon Couscous
So, I started with this:
That's bulk couscous from Sprouts (if you have one close to you, run don't walk to what I promise will become your most favorite little grocery in town) and a box of Rachel Ray Chicken Stock. Any brand is great, RayRay's was just on sale when I picked it up.
Now, couscous is easy. Simply cook two parts liquid to one part couscous. So, I did one cup of H2O, one cup of chicken stock and boiled that on high (to which I added one cup of couscous, but I'm getting to that).
Couscous is not only easy, it's also amazing. It's made of semolina and it's from North Africa, if you're interested, and if you've never paid a bunch of attention to it, here's a close-up.
But, why is it amazing, you ask? Because, you CAN'T screw it up!! You simply boil the water/liquid, then add couscous, stir once, clap a lid on it and take it OFF THE HEAT. Let it sit there and do its thing. Fool proof!
So, after I boiled the water & stock, I added a little of this:
Yeah, about this much:
Told ya I don't measure. It's about a teaspoon. Most likely.
Anyway...*whistling awkwardly*
Boil. Add couscous. Stir once. Clap lid. Remove from heat.
Moving on to the shrimp: I always have frozen, fully cooked shrimp in the freezer since my little shrimp loves it. Throw some olive oil and butter in a skillet. (About 2 tsp o.o. and 1 tsp butter...salted stick butter, as one of my favorite peeps always proclaims: "As the Lord intended!!!")
And because butter always looks so good:
Yeah, that's about a tsp of garlic powder I added (this meal is all about the simple stuff). Add shrimp (defrosted per package directions) and frozen spinach. I kid you not, people. This is so easy schmeezy. Break the spinach up into little bits if you can (just slam the bag against the counter...good stress relief, too, btw!)
Cook 'til done, but don't over-cook, 'cause then it'll get tough. Basically when the spinach is soft and warm, you're good to go. Then, take the lid off of your couscous, add about a tsp of tarragon (it's a buttery, fragrant herb...so yummy), some salt and pepper to taste, fluff with a fork, and plate that baby up!!
My little said it was really good, and I have to agree. And yes, I realize that having a wee one who not only will eat, but also loves shrimp, garlic, and spinach is a blessing. Did I mention she wants to be a chef when she grows up? Go figure!
And to accompany our meal, I drank San Peligrino sparkling water from Italy. My daughter, of infinitely finer tastes, chose this:
Oh yeeeah! CapriSun, baby!
