Watch Your Back, Martha Stewart!

I've never been accused of bearing any resemblance whatsoever to Martha Stewart, however, now I can at least be accused of ripping off Martha Stewart. That's about as close as I'll ever come to having my name even mentioned in the same sentence (hell, in the same city, town, county, or state) as Martha Stewart.

While eating lunch at home yesterday, I flipped on the TV and came across Martha making this recipe. Now, I didn't get any exact measurements for the ingredients, but it seemed pretty bullet proof. Or, as my husband says, "Cohen proof." That's in reference to the fact that my mom was a lousy cook (RIP), and I have, historically, until 2009 (the magical year??), also been a lousy cook.

So here's how I pulled together this amazingly simple and delicious recipe......

Saffron Shrimp & Quinoa*
*Martha used couscous, I prefer quinoa
• 3 big carrots, diced (I didn't peel them)
• 1 Fennel bulb, diced
• Splash of olive oil
• Small pinch of saffron threads
• 1.5 pounds shrimp, peeled and deveined
• 1.5 cups veggie or chicken broth
• 1 cup (dry) quinoa
• 2 cups water
• 1/4 to 1/2 cup or more, Golden yellow raisins
• Salt & pepper to taste

Part A
1. In big skillet, heat olive oil. Saute diced carrots and diced fennel and saffron threads for 5-7 minutes.
2. Into same skillet, toss in the shrimp. Saute until shrimp turn pink/orange, then add about 1 cup of the veggie/chicken broth. Continue cooking until shrimp are done to your liking. Salt and pepper to taste.

Part B
1. In another skillet or pot, bring 2 cups of water to a boil, and add 1 cup (dry) quinoa. Lower heat and simmer.
2. After about 10 minutes, add the golden yellow raisins. Simmer about another 10 minutes. Add 1/2 cup veggie broth. Continue to simmer until fluffy looking.

Part C
1. In a bowl, put a scoop of the quinoa/raisin mixture. On top, add scoop of shrimp/veggie mixture.
2. Eat

Part D
1. Graciously receive props from your family on what a fantastic, creative cook you are!