Kale, Butter Bean, and Shrimp Couscous Bowl

The other day I went out for a walk, which is quite a production these days. Giant stroller, warm clothes for mamma and baby, diaper bag filled with essentials, keys, phone. I got all the way outside and realized I had forgotten my phone. I stood still for a second, considering my options, and decided that it might be good for me to be without my phone for a few minutes. For the first half of the walk, I had company, so it was no problem. As soon as my friend and I parted ways, though, I started feeling like I needed my phone. At least 4 times, I caught myself reaching for it. It turned into a great exercise, because without the constant ability to check on things and communicate with people, my mind was able to have a little break. I was truly amazed at how refreshed I felt and how sparkling clear my thoughts became.

I think I may make a habit of forgetting my phone more often.



Kale, Butter Bean, and Shrimp Couscous Bowl

adapted from Food and Wine, February 2013

This recipe takes less than 10 minutes to come together, and it is exceedingly delicious. Leftovers are great for lunch, especially if you only cook the shrimp as needed.

2/3 cup whole wheat couscous
3 tablespoons extra virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
one 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 bunch lacinato (Tuscan) kale, ribs removed, chopped
salt and pepper to taste

In a bowl, combine the couscous with 3/4 cup boiling water, cover and let stand for 5 minutes. Fluff with a fork. In a nonstick skillet, heat the olive oil over medium heat. Add the shrimp, a sprinkle of salt, and the crushed red pepper and sauté until opaque, about 2 minutes. Transfer to a plate and set aside. In the same pan, melt the butter. Add the beans, capers, and lemon juice and cook until the beans are hot, about 2 minutes. Add the beans to the couscous and toss, tasting and adjusting seasonings. In the same pan (again!), add the kale and another sprinkle of salt, and cook for about a minute, stirring constantly, until it is bright green but still holds most of its shape. Divide the kale and bean/couscous mixture between 4 bowls, and top with the shrimp.

Serves 4.

Crispy Kale Salad

Well, apparently the baby didn't get the memo, or maybe she just doesn't have a calendar handy, but the official due date is here! I am totally unconcerned, since about 50% of pregnancies go past their "due" date, but I am getting very eager to meet this little girl, and have started doing everything that I can to encourage her! I'm trying to incorporate daily long walks and a fair amount of spicy food (even though I have to keep the Tums close).  Enter a crispy salad with a hit of Thai chile in the dressing.



This past weekend, my friend Meg and I went to a tour/dyeing demonstration/mill ends sale at Lorna's Laces, a locally-owned hand-dyed yarn company. I've been falling more and more in love with knitting ever since last winter when I got inspired to knit a sweater... even though I didn't know how to knit yet. I threw myself into the deep end on that project, and ever since I have felt like nothing could possibly be beyond my reach, if I want it. That said, I've been finding immense satisfaction from smaller projects lately; finished Christmas gifts are just flying off my needles!



Crispy Kale Salad

If you're new to the wonderful world of kale, try this Roasted Kale and Coconut Salad too; it will blow your mind.

1 large bunch lacinato (Tuscan) kale
2 carrots
1 large radish
1 cucumber
2 cups chopped bokchoy
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro, optional

for the dressing:
1 tablespoon brown sugar
1 tablespoon water
juice of two limes
1 Thai chile, seeds removed, minced
1 tablespoon fish sauce
1/2 teaspoon minced garlic

Preheat the oven to 250 degrees. Remove the ribs from the kale, and tear half into large pieces (about 5 inches). Arrange the pieces on a large baking sheet, coat with cooking spray, and sprinkle with salt and pepper. Bake for 30 minutes, until crispy. Cool completely.

Use a mandoline or a very sharp knife to cut the carrots, radish, and cucumber into thin wafers, and chop the remaining kale into thin strips. Place vegetables and herbs in a large bowl and prepare the dressing. Combine the brown sugar and water in a small bowl and microwave for 30-60 seconds, then stir to dissolve completely. Add remaining 4 dressing ingredients and stir to combine. Add about 2/3 of dressing to the salad and toss. Arrange salad on plates, top with crispy kale, and drizzle remaining dressing over. Serve!