It’s the second edition of Shaun Can Cook!  This week’s selection? Green Curry!

Ingredients:

-Cooked rice (Use the rice cooker)
-Half an onion
-1/4 pound green beans
-2 heads of broccoli
-1 green bell pepper
-8 oz frozen peas
-8 oz-1 pound protein (I gave Shaun the choice of tofu or shrimp and he chose shrimp)
-2 TBSP honey
-1 TBSP Braggs Amino
-1 tsp green curry paste
-1 can coconut milk

Implements Needed:

-Cutting board
-Knife
-Big skillet or Wok
-Strainer to defrost shrimp
-Spoon

-Measuring spoons

-Can Opener

-Lid for the pan.

Instructions:

-Make sure your child is sufficiently occupied. She likes to sort food into different colored bowls.  Sunflower seeds being a favorite.

-Place shrimp in the colander and run cold water over them or soak them for ~5 minutes. If you are using a different type of protein, cut it up into bite sized pieces.
-Cut the onion, first in half and then into longer pieces.

-Put aside on a plate (not in the pan)
-Trim each end of the green beans.  You can do multiple at one time.

-Set aside on a plate.

-Trim broccoli so it’s just the tree part.

-Cut the bell pepper in half.

-Cut out the stem, seeds, and white membrane.

-Chop into long pieces.

-Turn the stove on to medium high heat and put 1 tsp of green curry (more if you like it spicier and are not feeding a child) and the can of coconut milk in the pan and stir it up.

-Next add 1 TBSP of Braggs and 2 TBSP of honey. Stir.

-If you’re using meat or tofu, add it now and cook for about 5 minutes.

-Add all the veggies you chopped.

-Cook for about 5 minutes, covered.

-If you’re using shrimp, add shrimp and peas.

-Cover and cook for 5-10 minutes more-until the peas are no longer frozen and the shrimp is pink.

-Serve on a bed of rice.

-Sit back and watch as your daughter eats it all up and asks for more.

Another HIT by Shaun.  He’s doing great!  See?  Cooking is easy!

You get a twofor today since I totally spaced and forgot last weeks!

First, I’m thankful for my beautiful Christmas tree and the experience that we got to have finding it.

Second, I’m thankful that my dear husband is learning how to cook.  Not because he wants to but because he wants to make some of my evenings a little bit easier and to take some of the cooking burden off of my shoulders.  What a guy!

(Tell us how you really feel honey.)

Last night I taught him how to make Green Curry and it was seriously delicious. 

I walked him through the steps but he made it all.by.himself.  Recipe to follow!

I have so much to be thankful for, here’s to NOT forgetting Thankful Thursday again!!!

As amazing as my husband is, he DOES NOT cook. When we first met, his refrigerator had ketchup, tarter sauce, and beer in it.  That’s it.  The freezer had pot pies, tater tots, and fish sticks. YUM! I did teach him how to make Mrs. T’s perogies-you know, boil water, put them in, wait for them to float, drain them, add some butter, and seasoning salt. I also taught him how to make scrambled eggs.  He was REALLY proud of himself when he made his first egg.

We’ve been together for 7 years.  If I don’t cook, we go out.  Since we’re trying really hard to save money, that means that I cook A LOT. I love to cook.

BUT.

Quite frankly-I’m exhausted.  I NEED SOME HELP!  One of the problems is that I have so many food allergies that we can’t just throw a pizza in the oven and Shaun can’t make eggs or pirogies for me.  We’ve talked about me teaching him to cook but we never do.  Well…

Last night was the night! Look at what my hubby made me!

(These are all phone pictures since I was too lazy (Yes I am THAT exhausted) to go downstairs and get my camera.)

I picked what I would teach him (and he freaked out and said it was too much too soon) and then I told him how to make it.  He did it ALL himself. 

Here’s the recipe, so that he can make it again.

Ingredients:

(He took this picture for himself-the idea for a post came when he said he’d never remember how to make this.)

-2 TBSP olive oil (a turn or so around the pan)
-1/2 onion
-5 cloves (pieces) of garlic
-1 pound frozen shrimp
-1/2 cup wine
-Juice of 1 lemon
-The greens of green onions, chopped
-1/2 tsp salt
-A few grinds of pepper from the pepper mill
-Half a box of pasta
-Quinoa, rice, or rice pasta for your wife

Instructions:

-Put the frozen shrimp in a colander and soak in cold water.

-Put water in a big pot on the stove and turn on high.  It needs to boil for the pasta. Once it boils, cook the pasta according to the package.

-Get a big skillet (the one with the big sides) and put the olive oil in it.

-Chop the onion (a Slap Chop is great for this!), put it in the pan.

-Chop the garlic, put it in the pan.

-Chop the green onions. DO NOT PUT THEM IN THE PAN.

-Cut the lemon in half. DO NOT PUT IT IN THE PAN.

-Turn the stove on to Medium High.

-Stir the onion and garlic mixture until it starts to look a little slimy-about 3 minutes.

-Add the defrosted shrimp.

-Add the wine and the lemon juice.

-Stir occasionally until the shrimp is pink-about 5 minutes.

-Once the shrimp is pink, add the green onions, salt, and pepper.

-Stir and turn off the stove.

-Serve over pasta, rice, or quinoa.  Microwave some frozen broccoli for a side.

Viola!

Lucy loved it!

It was fabulous!  Thank you honey!