Eating my Words and Lemon Shrimp with Arugula and Couscous

My 5 year old son will not eat beans or most legumes. This probably isn't shocking to most parents of a 5 year old. It's probably not a big deal to most parents of a 5 year old. However in my home it has become quite a big deal. You see I've been feeding my family a vegetarian diet for a little while now (you might remember my post on not eating meat), since he isn't eating beans or legumes, he is mainly eating carbohydrates which again, isn't normally a huge deal but my son has type 1 diabetes. Too many carbs and not enough protein isn't good for anyone, especially someone with diabetes. Because the health of my children comes before anything, we once again eat lean meats. However I do so with much more awareness regarding sustainability and ethical practices.

I carry around The Monteray Bay Aquarium Seafood Watch sustainable seafood guide to make sure I am picking sustainable fish. (There is also a version here for those of you not in the U.S.)
I found a phone application at m.edf.org/seafood that not only lists the fish but also has a few recipes. How handy is that for last minute grocery shopping?!

I still cook a lot of vegetarian and vegan food so I will still have many vegetarian and vegan dishes to share with you. I strongly believe that in order to keep meat eating sustainable it has to be consumed in moderation.

This is a fish dish that I love because it meets my lazy cooking day requirements which are 1: it's healthy 2: everyone will eat it 3: it's quick. By quick I mean that it can be done in as little as 20 minutes. As a bonus, this meal also uses minimal dishes.
I probably don't have to tell you, with 3 kids all 5 and under, plus dietary issues to take into consideration, it isn't easy meeting these seemingly simple requirements. This is one meal that we all love.



I love that this dish comes together so ridiculously quick and easy but is still nice enough for a casual dinner party. I love that the flavors are interesting enough to satisfy my taste but simple and clean enough for my children's palate.

You can make this with baby spinach but really- don't. It is so much better with Arugula. Arugula adds a complexity whereas spinach adds a softness. This dish really benefits from the slightly bitter, somewhat peppery flavor of Arugula. It's OK with spinach, but it really pops with the flavors of the Arugula mixing with the tartness of the lemons and the sweetness they take on when their sugars caramelize.

You can make good couscous if you have the time. If not, the instant variety will work wonderfully, in which case dinner can be done in as little as 15 minutes, including the time it takes the water to boil.
Plus it's healthy! Every time I make this, I wonder why I don't make it more often.


This is a very forgiving recipe, you could easily adapt the quantities to your taste or add various seasonings. Never feel tied to a recipe, make it your own. There are times where I use half the amount of shrimp, or much less arugula or I add capers and red pepper flakes or caramelized onions and roasted red peppers, have fun with it!

Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults

1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste


Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.

Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.

Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.

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Hot Chocolate Love

I, like many people, love Paris. I have fallen in love with many things there - not the least of which is hot chocolate. Not cocoa mind you, I fell for the thick, dark, sinfully delicious chocolate in liquid form.

The last time I was in Paris (which was much too long ago) it was early spring. There seemed to be a constant freezing drizzle, I was always cold and on top of that I was sick. One cup of hot chocolate and my bones thawed. As crazy as it sounds I felt instantly better.

My hot chocolate epiphany occurred at the world famous Angelina. It was fun simply being in a room with so many people excited about hot chocolate. The place was filled with such energy. The hot chocolate (called le Chocolat Africain) was served with a not so small bowl of unsweetened whipped cream and a pitcher of water. Once I drank the chocolate, I had some sort of fantastic reaction. I literally felt different. More relaxed, rested, restored... a little high actually. It was amazing, it was more of a pick me up than any cup of coffee I've ever had and far more enjoyable.

Not only do I love hot chocolate, I love winter, for sledding and snow ball fights, holidays and fires, the quiet that accompanies a snowfall, the softness of the sunrise and sunset. I love winter for giving me the perfect hot chocolate weather.

The following recipe is NOT le Chocolat Africain, that is a carefully guarded secret that Angelina's will not part with. However this recipe is wonderful. If you don't absolutely love chocolate, this recipe is probably not for you.

This is not the kind of hot chocolate you gulp down by the over sized mug full. This chocolate is meant to be savored. This hot chocolate makes you understand why chocolate is considered an aphrodisiac. Be forewarned it is absolutely addictive.


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Hot Chocolate
Makes 2 servings

1 cup whole milk*
4 ounces semisweet chocolate
pinch of salt

In a sauce pan bring the milk to a simmer. Turn off the heat and add the chocolate and the pinch of salt. Whisk to make sure it is all combined.
Serve with unsweetened whipped cream.


* You can use 1/2 cup milk and 1/2 cup heavy cream. It will be much more rich but I find the chocolate flavor is just a bit overwhelmed by the heaviness of the cream. However it is still delicious this way so play around, see which you prefer and let me know!

Black Bean Chili with Sweet Potatoes and Spinach

Every year around the Super Bowl I have this craving for chili. It doesn't make sense to me because I don't watch the Super Bowl, actually I usually don't even know who is playing. All I can think is I'm somehow being subjected to subliminal chili propaganda. Or the fact that I read ridiculous amounts of food related content and they must usually feature chili as Superbowl fare. It makes sense because it's easy. You can make it ahead of time and it can almost effortlessly feed a crowd.
(I know that this year the Saints are playing because the majority of food sites are featuring gumbo. If I develop a good gumbo recipe in time I'll post it for all you Saints fans and Gumbo fans)

It's pretty cold where I live which makes it perfect chili weather. This chili is fantastic if a little nontraditional. The fact that it's healthy is just a bonus. I love the classic combination of black beans with orange things, sweet potatoes, butternut squash, pumpkin... The addition of spinach came about after I had come across some baby spinach in my refrigerator that had to be used and I'm so glad it did! While it only adds a very subtle flavor, it adds lots nutritionally. By the way, my 2 and 4 year old love this.



Black Bean Chili with Sweet Potatoes and Spinach

olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
2 medium Sweet Potatoes, peeled and cut into 1/2 inch pieces
2 tablespoons ground cumin (you could use chili powder)
3 15-ounce cans black beans, drained
1 28 ounce can diced tomatoes in juice
8 ounces baby spinach (you can use regular spinach, just remove the stems and coarsely chop)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic, saute until tender and golden. Add squash and cumin. Cook until fragrant about 2 minutes. Stir in beans and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered, until squash is tender, about 15 minutes (if it is too thick for you, add up to 2 cups of water at this point) . Stir in spinach and season to taste with salt and pepper.

Ladle chili into bowls and serve with cilantro, chopped red onion, sour cream and cheddar to garish.

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