I was sitting at my desk around noon on Monday. My office phone rang and because the screen is broken, I can’t see the number of internal caller ID. I picked up, “Nutrition Services, this is Nicole.”
“Niiiicole…guess what I’m holding?” said the director of the wellness center and peer of mine.
“I don’t know. What?” I asked.
“…YOUR COOKBOOK!!!” he said with excitement.
Of course I questioned whether or not he was just messing with me. But he quickly had me convinced that he was, in fact, in possession of my cookbook.
…And I needed to get my hands on it. Stat.
I bolted across the street and straight into a meeting he was in that was in progress. I squealed. Teared up. And snatched the book from him in complete excitement and in retrospect, probably somewhat rudely.
I walked back to the hospital, paging through the cookbook in its entirety, giddy with excitement.
I got back to the kitchen and finished reading over the cookbook…every page. I am so in love. It was surreal to see the book, in its entirety…in the flesh. I immediately had my coworker take my picture with the book…because I had to give it back. I signed the first copy for my coworker and handed it back, very begrudgingly.
Seeing the book was just what I needed to get re-inspired in the kitchen – at home for the blog and for my current cookbook project. Gluten-free baking MAY be the end of me! 😉
This meal got bumped from one week to the next, and then again. It’s a shame because this meal was phenomenal. I often have bad luck with Food Network Magazine recipes, but this one was killer. I promise, you’ll love it, too!
- 1 cup dry whole-wheat couscous
- 4 tsp extra-virgin olive oil, divided
- 1 lb shrimp, peeled and deveined
- Pinch of red pepper flakes
- 15 oz can no salt added diced tomatoes
- ½ bulb fennel, halved, cored and sliced
- 3 cloves garlic, minced
- ½ tsp salt
- black pepper, to taste
- ⅓ cup dry white wine
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 scallions, sliced
- 2 Tbsp fresh dill, chopped
- ½ cup (2 oz) feta cheese, crumbled
- In a small pot, heat 1 cup plus 2 tablespoons water over high heat until boiling. Stir in couscous, return to a boil, cover, and remove from heat. Allow couscous to sit for 10 minutes; fluff with a fork and keep warm.
- Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer shrimp to a plate.
- Heat the remaining 2 teaspoons olive oil in the hot skillet. Add the tomatoes, fennel, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and chickpeas and bring to a simmer, cooking until the chickpeas are slightly softened, about 3 minutes.
- Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta and remaining 1 tablespoon dill. Serve shrimp over the couscous.
Diabetes cooking class this morning – vegetarian entrees! Hockey game tonight!