Chicken-Spinach Wraps with Zucchini Fries

What? I’m supposed to go back to posting recipes now?!

Thanks for hanging in with me while I posted a weeks worth of Jeopardy updates. It was a close and hard fought game last night, one that I know my husband would love the chance to play again, but he had a fantastic run! Thank you for watching him and for all the support and enthusiasm!


Food wise, the last week has consisted of night after night of Jeopardy viewing parties. Chips, pizza, cakes… and all my work on food moderation flew out the door.


I’ve been noticing what some of my fellow grad students bring to class to eat or have at cookouts – yogurt/oatmeal/fruit mixture breakfasts, brie/bread/fruit lunches and lentil/brown rice/goat cheese sides for dinner with freshly baked wheat bread. The way they eat blows my mind, and I’m envious. On a weeknight when I’m strapped for time, my fall backs are spaghetti & marinara or a quickly thrown together chicken dish. I just never default to vegetarian dishes; I would have no clue how to make a filling meal out of it.. yet their dishes always look hearty, healthy, natural and delicious. I guess I have to reprogram my meat and potatoes brain?


So this meal was something I was able to throw together quickly, but I did try to venture somewhat outside the box. The zucchini fries don’t taste like french fries, but they are good. They’re crunchy and non-greasy, and depending on the spice you give them they can take on a couple different flavors. The original recipe for them is from Weight Watchers, but I kicked it up with some cayenne because I found the original to be a tad bland. I don’t do fake substitutes for fatty things (sorry dad, you can keep your cheeseless cheese), so I found these fries to be a nice compromise.


Chicken-Spinach Wraps with Zucchini Fries

For the wraps –
low fat flour tortillas
1 pound boneless, skinless chicken breast (cooked and seasoned like this, except heat oven to 400F and cook for 20 minutes)
1 can black beans, drained and warmed
1/3 package of frozen spinach, cooked according to package instructions

For the zucchini fries (adapted from Weight Watchers) –
olive oil cooking spray
1 tsp Italian seasoning
1/4 teaspoon Cayenne
dash of Old Bay Seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cups dried panko bread crumbs
2 medium zucchini, cut into 4 chunks, then each chunk halved
2 large egg whites, whipped to almost soft peaks

Begin to make zucchini fries when chicken is about halfway done cooking (using suggested method above).
Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, Cayenne, Old Bay, flour and salt. Place panko in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites followed by bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining pieces; liberally coat with cooking spray and add to oven under the chicken (peaking at chicken for doneness). Turn once about halfway through. For crispier fries, cook longer.

When chicken is done, cool slight and cut into small pieces with a knife and fork. Add black beans, cooked spinach and chicken to wraps and fold. Serve zucchini fries immediately.

Remembering [Food From] College

So back in college I was heavily involved in a co-ed community service fraternity, Alpha Phi Omega (APO). The mission and the people really blew my mind and made my college experience what it was. There are a lot of awesome things I could talk about with APO but, you know me, I’m going to talk about food.

marinating shrimpspinach

I don’t remember the reason, but one evening during our normal meeting time we had a pot luck. One person made the most delicious shrimp and pasta dish that I’ve ever had. That’s right, I’m still thinking about it to this day.

It wasn’t a cream sauce or fettuccine type dish, it had angel hair pasta, lightly spiced shrimp and a nice amount of kick. I’d ask for the recipe, but last I heard this person was on a fishing boat in Alaska?

So I did some searching and found Emeril’s Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions. Unfortunately I was pretty underwhelmed.


Changes I made to it include leaving out the green onions and fresh parsley, adding spinach, replacing linguini with angel hair and steaming the shrimp rather than cooking them in a skillet. I thought steaming the shrimp would cut down on a little fat and also hold in the flavor more – maybe I was way off base?

What do you all think – Do you have a great pasta & shrimp recipe? Should I have stuck with the skillet instead of steaming? I’d love to hear your thoughts, and I’d really love to eat a delicious pasta & shrimp dish again 🙂


You can find Emeril’s recipe by clicking here.

Chicken & Roasted Red Pepper Pizza

Hello, readers!

Yes, I was absent last week… and I didn’t even have the courtesy to say why, did I? You see, I was on a top secret mission to California! My husband (this dude) was on Jeopardy! It has been pretty much a lifelong goal of his to be on the show.


And now I’m on another top secret mission – I can’t reveal anything about what happened on the show! It hard… very hard… but I can tell you to watch Jeopardy on Thursday, April 8! I know it’s far away; it will be a long wait for us too, but you don’t want to miss the show!


Since returning from California I’m trying very hard to get back into the graduate school + DinnerCakes mindset. I often find myself daydreaming back to our time at Sony Studios and listening to Alex Trebek answer questions from the audience by going off on humorous rants (did I mention he’s also very polished in real life?).


Ok, ok.. I’ll try not to talk about it constantly. Let’s talk about this pizza.


Today’s pizza is probably the best one that we have made. The toppings work together flawlessly. I even took a page out of Chef Edwin’s book for the roasted red peppers. I had actually never roasted them before, but it’s definitely the way to go here.


There are a few steps to get all the toppings reading, but this pizza really comes together wonderfully. Enjoy!


Chicken & Roasted Red Pepper Pizza

1 boneless skinless chicken breast, cooked this way and sliced
1/2 cup frozen spinach, cooked according to package instructions
1 red bell pepper
freshly grated mozzarella cheese for sprinkling
1 ball of pizza dough from a local bakery or Italian store
1 batch of Mom’s marinara sauce
1 tablespoon olive oil
flour, to sprinkle on work surface

Preheat oven to 525 F. Flour a cookie sheet and roll out dough to a 16 inch circle. Drizzle olive oil over the dough.

For the roasted red pepper, here’s what Edwin instructed me to do:

1) Cut the pepper in half longways, starting at the stem.
2) Put the pepper pieces directly on your burner, turning it as it blackens.
3) After it’s done, put the pieces in a gallon ziploc bag until it cools enough to handle.
4) When they’ve cooled, pull off the blackened skin using your fingers. Edwin adds, “If you have a hard time getting some skin off, just do what you can without destroying it and make a note of it for next time.” (Some other questions I had that he answered for me: No, the ziploc bag won’t melt when you put the peppers inside and no, don’t eat the black stuff).

Pour sauce over dough, then add cheese, cooked and drained spinach, roasted red peppers and sliced chicken.

Transfer cookie sheet to oven and cook for approximately 11 minutes (we use a pizza stone, so we preheat the oven with the pizza stone in the oven, then carefully transfer the uncooked pizza to the heated stone. It takes two of us to transfer the pizza without letting it fall apart, so proceed with caution if you go this route).

Let pizza cool for 2-3 minutes. Slice and serve!

As a kid I never had much of an issue with most vegetables. Asparagus: sure; broccoli: yum; spinach: uh, Popeye? I suppose when you have a German mother who enjoys delicacies such as red cabbage and sauerkraut, other things don’t seem so bad (if you’ve never experienced the process of cooking red cabbage, trust me on this one).

Green BeansSpinach

I wanted to make a green salad with white beans this weekend, but couldn’t come up with the right inspiration. Every where I looked for inspiration just took me down a different path for a latter potential recipe. I still haven’t come up with one but in the meantime I found this to tide me over. The ingredient list is short, the recipe is simple and mixes green with bean, technically.

Spinach with Green and White Beans

Spinach with White and Green Beans
Feel free to try a different kind of white bean.

8 ounces cannellini beans; cooked and drained
4 ounces green beans; picked and cut in half
3 tablespoons oil
1 onion; shopped
2 celery stalks; chopped
1 garlic clove; minced
1/4 teaspoon paprika
1 pound spinach
salt and pepper to taste

Boil the green beans in boiling salted water for 3 minutes then immediately drain and dump in ice-cold water. Drain and pat dry. Sweat the onions and celery in a large pan with the oil for a few minutes. Add the garlic and paprika, continuing to sweat until the onions are soft. Add the spinach, cover and cook until spinach wilts. Note: if you picked a pan that’s not quite large enough, be sure to stir the spinach occasionally.

Add the beans along with 1/2 cup of water and simmer for 20 minutes. Serve and enjoy.

Spinach and Mozzarella Stuffed Mushrooms

Edwin says he loves veggies, but I don’t think he cares for mushrooms very much. This is sort of crazy, right? What kind of flexitarian can’t appreciate some quality mushrooms?

baby bellas

It’s true, mushrooms are a fungus. They have no roots, leaves, flowers or seeds, and the thought of eating fungus is more than a little disturbing. But if you can put all that aside, they’re really a pretty neat food that can add great flavor to your meals.

baby bella capsdiced bellas

You might have guessed, they’re good for you! They can also be a little dangerous, as they’re sometimes confused with young specimens of the deadly poisonous destroying angel mushroom (destroying angel – what an amazing name!).


They do have some special storage and prep concerns that you may want to consider to preserve their moisture without becoming soggy and keep them fresh for several days (brought to you by

ready for oven

  • Store loose button mushrooms in the refrigerator either in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish covered with a moist cloth.
  • Store prepackaged mushrooms in the refrigerator for up to one week in their original container.
  • Clean them using minimal water – wipe them with a slightly damp paper towel or kitchen cloth, as mushrooms are very porous and may absorb water during cleaning and become soggy.


I made these for lunch recently one weekend for my husband Morgan and I, and we really enjoyed them. This is a fairly mild recipe – no strong, spotlight stealing spices or pungent cheeses. If you’d like more kick to yours, try sprinkling a little more cayenne over the top, or using a salty cheese like Pecorino Romano.



Spinach and Mozzarella Stuffed Mushrooms

1 medium prepackaged container of baby bella mushrooms
1/2 square package frozen chopped spinach, cooked
1/3 cup mozzarella cheese, shredded
1 clove garlic, minced
12 turns of black pepper, 4 turns of salt
2 tablespoons Italian seasoned bread crumbs
cayenne pepper
extra virgin olive oil

Preheat oven to 350F. Wipe away any dirt on the mushrooms with a damp paper towel. Pop off the stems by hand (they come out much easier than if you try cutting) and dice stems.

Combine cooked spinach, diced mushroom stems, garlic and cheese (leaving out just a little bit of cheese) in a medium bowl. Using a small spoon, stuff mushrooms caps carefully so that they do not break.

Combine bread crumbs, salt, pepper, 2 or 3 taps of cayenne and a small glug of extra virgin olive oil in a small bowl. Bring together with a fork.

Sprinkle caps with remaining cheese and bread crumb mixture. Cook for 20 minutes; serve immediately.

Poor Man's Potato Cakes

Several readers lately have asked Edwin or myself about how they can use what they have on hand – either learning new ways to use a specific ingredient that they happen to have an abundance of, or ways to improvise with what’s available.

potato cakes_oven ready

Tonight was a bit of an improvising night for me and my husband. We had a great time on Saturday morning at the Arlington Farmer’s Market, which means we brought home various produce that looked good but that we didn’t know what we’d use it for. Among these items were two small to medium sized Russet potatoes.

I’d been eying a recipe for Potato Latkes lately; however when I started making them last night I quickly realized that I didn’t have Yukon potatoes or an onion (how could I not have an onion?). I decided instead of throwing in the towel that I’d, well, improvise!

The result of my improvisation should not be referred to as latkes. To anyone who has had latkes or knows what they are, I’m sure I’m not fooling you! Latkes are typically a Jewish tradition, and it’s really just a simple potato pancake fried until crispy with some grated onion and an egg.

potato cakes

Yeah… that’s not what I made!

I located a red pepper in the fridge that was almost past its prime – in the “latkes” it went! Joining the red pepper were my favorites – frozen spinach and a bit of garlic. And for my final insult, instead of using 6 tablespoons of olive oil and frying my little cakes, I axed the oil completely and simply broiled them!

In the end I was left with potato cakes that were crispy on the outside, soft on the inside, brimming with healthy veggies and a nice kick of salt and pepper. My adventure was a success, and I was able to use some quality produce that we didn’t want to go to waste. There are really endless combinations that you can create!

My husband and I ate these potato cakes on their own, but a side of baked beans would make a nice compliment. Enjoy!

potato cake halves

Poor Man’s Potato Cakes

2 small/medium sized potatoes, cut into 1 inch squares
1 small red pepper (or 1/2 large), diced
1 package frozen chopped spinach (10 oz.)
2 cloves garlic, minced
1 egg
1 square of matzah, crushed
1 tsp kosher salt
dash of black pepper and cayenne

Steam cubed potatoes in a colander, covered, over boiling water until tender, approximately 10 minutes. Cool and mash.

Cook spinach according to package instructions. Drain thoroughly and set aside to cool.

In a medium bowl, combine mashed potatoes and diced red pepper. Add in spinach, garlic, egg, crushed matzah, 1/2 tsp of the salt and some black pepper. Spray a large cookie sheet with cooking spray. Form mixture into patties and place on the sheet. The mixture should stick together without sticking to you. Sprinkle remaining salt over the potato cakes along with some more pepper and a dash of cayenne on each.

Broil (remember to keep your oven door partially open) at the top of the oven for 9 minutes, then carefully turn patties over with a spatula (don’t burn yourself!) and broil for an additional 4 minutes.

Serve, sprinkling with more salt and/or pepper as needed.

Well, I wasn’t entirely sure about posting this recipe since Edwin had just posted an asparagus and pasta dish earlier in the week, but then I thought, “DinnerCakes face-off?”


Of course I didn’t consult Edwin about this, so perhaps later today we’ll have a DinnerCakes rumble. Maybe all the Ghost Baker recipes will suddenly disappear! Maybe my photo over in the right sidebar will be replaced with a Lolcat! Actually the Lolcat thing would be sort of awesome.

cut asparagus

In any event, a few short weeks ago my good friend’s boyfriend was in town on business. My husband and I went to dinner with him and his co-worker at Clyde’s in Georgetown. The wait was a lot longer than what they originally said and the food didn’t knock our socks off, but I liked the idea behind my dish – I ordered mini ravioli with spinach and asparagus.

peascream sauce

As you know, I have to take any opportunity that tricks me into eating more vegetables than I normally might, so I decided to adapt this dish at home. In addition to spinach and asparagus, I also threw in some peas. The ravioli has just enough cheese so that I’m slightly less aware of the massive amount of veggies present. I also found that I could get away with using only the tiniest amount of cream sauce, just enough to keep the ravioli moist and the veggies flavorful.


I really enjoyed this! I’ve had instances in the past where asparagus doesn’t cook quite right, but for this dish I decided to steam them and they were perfect! The cream sauce is really barely noticeable; this is not one of those dishes you get at a restaurant where you have to wade through the sauce to find noodles. *If you’re not a big fan of garlic you may want to use one clove instead of two, as the sauce does have a more noticeable garlic flavor (which I like).

Ravioli with Asparagus, Spinach and Peas

I’d have to say that any dinner that results in me happily eating THREE different kinds of vegetables is a success! It also received the seal of approval from my husband.

Ravioli with Asparagus, Spinach and Peas

Ravioli with Asparagus, Spinach and Peas

1 package of light four cheese ravioli (9 oz.)
13 asparagus, cut diagonally into 1 inch pieces
3/4 cup frozen peas
1 package frozen chopped spinach (10 oz.)
2 cloves garlic*
1/4 cup cream
salt and pepper, to taste
dash onion powder
dash marjoram
1 teaspoon parsley flakes
1 tablespoon shredded parmesan cheese

This dish isn’t time consuming, but it does take a little maneuvering to cook each item separately. You may want to frequently check your vegetables while they’re cooking to make sure you get your desired consistency.

Cook spinach according to package instructions. While spinach is cooking, slice your asparagus and get your other ingredients ready. When spinach is done, drain and set aside. Boil ravioli according to package instructions; steam cut asparagus in a colander (covered) while pasta cooks.

While pasta is cooking, combine cream, garlic, salt and pepper, onion powder, marjoram, parsley flakes and shredded parmesan in a small sauce pan. Stir frequently to prevent a film from forming over the cream sauce. The peas should only take a short amount of time to cook – so start peas when pasta is about halfway cooked. When the peas are done, combine them with the spinach. The asparagus will likely finish steaming just a minute or two before the pasta is done. When done, remove asparagus from colander and combine with spinach and peas.

Drain ravioli when cooked. Return to pot and toss with a glug of extra virgin olive oil. Gently add in the spinach, asparagus and peas, then pour hot cream sauce over pasta and vegetables. Toss just once or twice to incorporate the cream sauce.

This recipe yields enough for two people to have seconds.

Spinach and Mushroom Pizza with Mom's Marinara Sauce

Groan – It’s hard to write this post when I’m still so full from dinner… four hours later! But if I had it to do over again, I’m sure I’d still wind up eating way too much.

flour cookie sheet

My husband, Morgan, and I got back into town yesterday evening from a few long and difficult days. Thanks to everyone who sent good thoughts our way.

rolled doughspread sauce

Getting back into the swing of things, my cooking/baking wish for the next week is that I’ll avoid baking at least until Easter because I indulged in way too many delicious and fattening things at northern bakeries (ever had Checkerboard Cake? We bought some after my dad exclaimed that he used to enjoy it from time to time while growing up. I had never had it before, and now you can bet I’ll be trying to make it soon).


So today was mostly comprised of cleaning up the apartment, organizing for the week, grocery shopping and decompressing. The weather was gorgeous, and Morgan and I decided to pick up some pizza dough from the nearby Italian Store (I’ve mentioned here before that they have outstanding dough).


We bought ingredients for a spinach and mushroom pizza, but this time we made the sauce from scratch using my mom’s excellent marinara sauce recipe. It’s recently become an obsession of ours to make this sauce for spaghetti, chicken, pizza and anything that could possibly use marinara sauce.


I have to say this is our finest pizza yet. Making this sauce from scratch is so easy and probably less expensive than buying ready made sauce. We have leftover sauce, so we keep it in an air-tight container in the fridge; it should keep for the week. The spinach was also a great addition and doesn’t call a lot of attention to itself.


I’ll also repeat myself and say how you really need to find a local (non-chain) pizza shop in your area and try to buy a bag of dough. Waiting to try making your own pizza is just depriving yourself of some of the best pizza you’ll ever have!


Spinach and Mushroom Pizza

1 16 oz bag of pizza dough
1 cup freshly shredded mozzarella cheese
1 package frozen spinach, cooked according to package instructions
1/2 cup sliced shiitake mushrooms
1 tablespoon olive oil
flour, to sprinkle on work surface

Heather-Ghost Baker’s Mom’s Marinara Sauce
1 tablespoon olive oil
1 clove garlic, minced
1/2 to 1 small onion, finely chopped
1 16 oz. can crushed tomatoes
1 6 oz. can tomato paste
3/4 tablespoons sugar
1 teaspoon basil
1 teaspoon oregano
3/4 teaspoon salt

For sauce – Add olive oil to a medium saucepan set to medium temperature. Add garlic and onion and cook until tender, about 5 minutes. Stir in crushed tomatoes and tomato paste and add remaining ingredients. Reduce heat to low; cover and cook for 30 minutes, until mixture is thickened. Stir occasionally. Makes about 3 cups of sauce.

In the meantime, preheat oven to 525 F and cook spinach according to package instructions in a small saucepan. Saute sliced mushrooms in a separate small pan for 2 to 3 minutes.

When sauce is just about done, flour a cookie sheet and roll out dough to a 16 inch circle. Drizzle olive oil over the dough. When sauce is done, pour and smooth sauce over pizza dough, followed by spinach, mushrooms and cheese.

Transfer cookie sheet to oven and cook for approximately 11 minutes (we use a pizza stone, so we preheat the oven with the pizza stone in the oven, then carefully transfer the uncooked pizza to the heated stone. It takes two of us to transfer the pizza without letting it fall apart, so proceed with caution if you go this route).

Let pizza cool for 2-3 minutes. Slice and serve!

As you’re probably already aware, the Steelers won their 6th Super Bowl on Sunday! It was an amazing game; Morgan and I were jumping up and down all the way until the end. My heart is still slowly (very slowly) coming back down to its regular speed. Please excuse me in this post if I’m not able to form complete sentences yet!

chopped spinach

This recipe is originally from 101 Cookbooks, but when I first made it last year I didn’t like it very much. I had high hopes because the recipe and photos looked amazing, but I thought it could be a little more flavorful. After a few changes, this recipe is now one of mine and Morgan’s favorites.


I’ve read that a trick to make macaroni and cheese more filling (so that you don’t eat as much) is to use a sharper cheese. Keeping this in mind, I added some sharp Vermont cheddar to the casserole. I also added chicken, which really made a huge difference (I’m not good with vegetarian meals, sorry Edwin!).


The only thing that I don’t love about this recipe is that it is time-consuming. There are several different steps including cooking the chicken, cooking the pasta, softening the veggies, combining everything and then baking it all together. I’d suggest making it on a Sunday night so that you have leftovers to enjoy throughout the week!

Also, I beg you to grate the cheese yourself and use only freshly grated cheeses. The times I’ve made this recipe with pre-shredded cheese it is never, ever as good. Fresh cheese makes a huge difference!

pasta casserole bowl

Chicken and Pasta Baked Casserole

adapted from 101 Cookbooks

3/4 pound pasta shells (101 recommends whole wheat pasta shells, but my grocery store never has whole wheat)
salt, to taste
1 lb. chicken, sliced (I recommend my recipe to bake the chicken, using 2 tablespoons white wine, paprika, salt, pepper, Montreal chicken seasoning, cayenne, to taste)
1 large yellow onion, chopped
5 cloves garlic, minced
3/4 bag fresh leaf spinach, chopped
1 cup almonds, coarsely chopped
6 ounces fresh mozzerella, grated
4 ounces fresh Vermont cheddar, grated

Preheat oven to 375 F. Butter/spray a large, rectangular casserole dish (I’ve found this works a lot better than round CorningWare).

Boil the pasta in salted water per package instructions. Drain, toss with a two tablespoons of olive oil. Set aside.

In the meantime, cook chicken in a baking dish. I use my standard method to bake the chicken, which you can find here.

Heat a tablespoon or two of oil in a skillet or wok. Saute the onions and a bit of salt for 2-3 minutes. Add garlic, then spinach, cooking for approximately 20-30 seconds. Remove skillet or wok from heat and stir in almonds. Combine spinach mixture with pasta in a large bowl and carefully stir. When chicken is done cooking, slice and add. Set aside. (If you like to sneak in more veggies, I’d recommend sliced mushrooms which I have also added before)

Grate cheese and combine in a medium bowl. Begin by adding a layer of pasta to the casserole dish, followed by a layer of cheese. Continue alternating layers, finishing with a layer of cheese. Sprinkle just a dash of cayenne and paprika over the top. Cover dish with foil and bake for approximately 30 minutes.

Spicy Shrimp and Couscous

I’ve mentioned my dad’s strict dietary restrictions before, but it wasn’t until he began eating that way that I noticed how misleading healthy eating cookbooks, guides and restaurant menus can be.

garlic cloves

I’ve opened new “healthy dinners” cookbooks to find macaroni and cheese and beef stroganoff, or soups thickened with heavy cream and butter. If these are lightened up versions of the original, then I’m truly terrified of the original.


Restaurants like Panera want to showboat as healthy alternatives for lunch, but some of their salads rival fast food cheeseburgers. Most people know that a caesar salad packs in the fat with cheese and heavy dressing, but what about Panera’s Orchard Harvest salad? It sounds absolutely incredible, boasting “field greens, crisp romaine, dried cherries, fresh pears, Gorgonzola, toasted pecans & our cherry balsamic vinaigrette.” Lovely leafy greens combined with fruit and just a hint of nuts, right? The Orchard Harvest salad contains 540 calories and 33 grams of fat, including 8 grams of saturated fat and 0.5 grams of trans fats. Don’t worry, you can also get 48% of your daily value of sodium, or 1140 milligrams. Yikes!

leaf salad

I’ve been eager to share my Spicy Shrimp and Couscous recipe since the last time I made it earlier this week; it’s one of my favorites – quick, easy, spicy, healthy and full of flavor and zip. Buy a bag of frozen shrimp and just use it as needed (and if you’re like me, you can get your husband to remove any legs or tails still on the shrimp… Ghost Baker does NOT mess with shrimp parts!). Couscous smells wonderful when cooked, and did I mention that cooking it only takes five minutes?

cooking shrimp

If you’re like Chef Edwin and can’t handle spice, then try toning down some of the spice either by decreasing or removing the cayenne and chili powder. If you love spice like I do, then please don’t wait to add this healthy dish to your dinner rotation!

shrimp and couscous

Spicy Shrimp and Couscous
(serves two people)

12 frozen shrimp, thawed (by running under cold water)
1 tablespoon oil
5 cloves of garlic, minced
1/8 teaspoon cayenne
1/4 teaspoon salt, pepper, chili powder, paprika and garlic powder
1/2 teaspoon cumin
1 box plain couscous
1 bag leaf salad of your choice

Begin to cook couscous according to package instructions. Mince garlic and set aside. Combine and stir cayenne, salt, pepper, chili powder, paprika, garlic powder, and cumin together in a small dish. Fluff couscous when it’s done cooking and set aside, covered.

Heat wok on medium heat (you can use a skillet if you do not have a wok). When hot, add a little bit of oil to the wok. Add half of your garlic, stir for 30 seconds, then add peeled and thawed shrimp. Stir for 10 seconds and add remaining garlic along with spice mixture (it’s okay if you decide not to use all of the spice mixture). Cook, stirring occasionally, until shrimp are pink and curled.

To serve, add leaf salad of your choice to a plate along with couscous and cooked shrimp.