Walk into my kitchen and look into my pantry, it seems as if I’m preparing for the apocalypse. Bags after bags of dried beans and grains, canned foods, cartons of shelf stable nut milks, spices galore from all of the the world and enough peanut butter to last possibly forever. My cabinets are almost an aspiring chefs dream. A Kitchen-Aid mixer, a VitaMix, a LeCreuset stock pot and braiser, and an Instant-Pot are just the beginning. We also have 2 deep freezers full of frozen meats, vegetables, bone stock and breastmilk.
I come from the philosophy that if you have the tools needed, you’re always prepared. Whether it’s a rainy day with a sick kid at home, I can make soup in a flash because I have quarts of bone broth in my freezer; if my husband surprises me with friends coming over for dinner, I can make Japanese chicken curry for 6 in under 20 minutes. If it takes me longer than an hour to make dinner, I’ve taken too long. I’ve got 2 kids and “ain’t nobody got time for dat.”
So, tonight was one of those nights where I just didn’t want to send much time on dinner, I didn’t want to head out to the store (our CSA fruit/veggie box gets delivered in a couple days) and I’m over soup. I scanned my freezer looking for pork chops then realized they’re in the back freezer outside, it’s raining, so I decided on some frozen shrimp I had picked up at Target for my MIL who didn’t use them. Oooooh! Do I have any couscous? Of course I do! I have four different kinds, so I grabbed the Israeli (pearl). Hell yes! A can of artichoke hearts! I vaguely remember my daughter asking for a lemon, check! we’ve got a lemon. Shrimp, lemon….. I need some green. PARSLEY and DILL! I’ve got dried parsley but out of dill. Oh wait! No I’m not. I run to the bedroom for my dill dōTERRA essential oil! I’ve got a random packet of red pepper flakes from the last time we ordered pizza (don’t hate… we all have these) and I’ve got the smallest wedge of Parmesan cheese in my fridge. Dinner is in the bag.
Having essential oils in your arsenal is not only beneficial for your health and emotional wellness, you can also incorporate it into your culinary skills!
So here’s the recipe for Lemon & Artichoke Shrimp with Couscous
2-1/4 cups less-sodium chicken broth
1-1/2 cups Israeli (pearl) couscous
1 tablespoon olive oil or butter
2 garlic cloves, minced
1 small shallot, minced
1 can (14 ounces) artichoke quarters, drained
1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
1/4 teaspoon ground black pepper
Pinch of red pepper flakes
Juice of 1 lemon
Zest of 1/2 lemon
1 tablespoon roughly chopped fresh dill (or 1 drop dōTERRA Dill essential oil)
1 tablespoon roughly chopped fresh parsley (or 1 teasooon dried)
1/3 cup shaved Parmesan cheese, for garnish
In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.
Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.
This is one of my husband’s favorite dishes. It’s also one of my pantry staples. It took me longer to defrost the shrimp than to cook the whole meal: I had dinner on the table in under 30 minutes and was not a single leftover in sight.
Are you ready to add essential oils to your arsenal?
Comment below what are your favorite dishes to use essential oils in or what you would switch out a dried or fresh herb with an oil? I cant wait to get some inspiration!