February - So Far, So Good

I've been less busy than normal this month and I am trying to enjoy my time, not go crazy.  Sometimes I'm good with that, sometimes I'm crazy. 

I did get a lot of work done on menus that were due for my Cook's Warehouse classes all through the summer.  And I could relax while I did them and not try to fit them in around other work. 

I also started organizing tax stuff.  Since I work for myself and contract out to several different companies, I get several 1099s and I have to make sure the 1099 matches what I have in my records.  So far, so good.  I found some mistakes I made on input and I found one mistake on a form but they were easy to fix and I had time to fix them. 

I've been knitting.  I haven't done any crafty things since before the summer.  I was very busy last summer, then had the wedding, then conference, then holidays.  I let my time for knitting and quilting go away and I've been recovering that.  I need to keep the crafty things, I enjoy them. 

I've been cooking and getting a grip on the freezer and the pantry.  We have too much, I want to make sure we don't waste anything!  I've had time to make sure I can make a menu plan, check what I already have and then only buy what we absolutely need.  And cat food. 

Last night I made a recipe that I've made before but I had notes in the cookbook  that it was excellent.  And it used shrimp that I had in the freezer and tomatoes from the pantry.  The only change I made was to use my immersion blender instead of the food processor. 

Scampi on Couscous by Giada DeLaurentiis

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
• 2 (8 ounce) cans chopped tomatoes in their juice
• 1 (8ounce) bottle clam juice
• 1/4 cup dry white wine
• 1 cup water
  
• 2 cups plain couscous
• 2 pounds large shrimp, peeled and deveined
• 1 lemon, juiced
• 1 tablespoon red pepper flakes
• Chopped parsley leaves, for garnish

In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp.