This blog talks about food and the game I play with my family in making different meals each weeknight, but it is really about my family. We are unique and we are ordinary.
I have two children with very different personalities and needs just like many of you. I try not to dwell on their differences but my daughter wears hearing aids, lip reads, and is learning sign language. But, she loves to Irish dance. It is not easy for her but she never quits. Oh, believe me she gets frustrated because she can’t hear the music or the noise in hard shoes is so loud that what she could normally hear she loses. My son has Autism and ADHD. He loves to be part of group even though it is a struggle for him. The other day he had a moment of clarity when he was talking with us. He stopped and looked at us and said, “I’ve over used that joke haven’t I?” Yes! He was praised for understanding the social context.
Yet, they are normal. They have their own unique preferences for clothing and food just like other kids. I have no magic bean on how I got my kids to be fearless tasters of new foods other than it began with our first pediatrician. She told us, “Start with bitter foods peas and green beans. Don’t start with fruits because kids will come to expect sweet tastes and won’t eat the bitter vegetables as easily. And, there are no kid foods.” Both of those items I think set us off on the right path for us.
I still need to get dinner to the table quickly many nights. Stir fries with different vegetables, proteins and sauces are a great way to do this.
This was a huge success. The kids loved the sauce and shrimp. Both kids ate two servings and my son took the leftovers in his lunch the next day. Yes, we pack him dinner leftovers most days for his lunch at school. He loves it and doesn’t care what the other kids are eating.
I served this over brown rice.
Honey Garlic Shrimp and Broccoli
- 2 pounds shrimp, cooked, medium, thawed and tails taken off
- 6 tablespoons garlic, minced (more or less to taste)
- 1 teaspoon ginger
- 1 cup honey
- 1/2 cup soy sauce
- 2 heads broccoli, cut into florets
- 2 tablespoons corn starch
- In a bowl mix together the garlic, ginger, honey and soy sauce in a bowl. Taste and adjust spices to your liking. We like a bit more soy but some people prefer more honey or garlic.
- Place shrimp in a gallon size Ziploc bag. Place 1/3 of the sauce in the bag. Shake to coat shrimp. Place in refrigerator at least one hour or until ready to cook.
- When ready to cook place a large wok or skillet over medium-high heat. Remove shrimp from bag and place the shrimp in wok. Discard remaining marinade and bag.
- Allow shrimp to cook until they just start to curl 1-2 minutes per side.
- Remove shrimp from pan. Add broccoli and a bit more sauce to the pan. Allow broccoli to cook to desired tenderness. My kids like it a bit more cooked than most Chinese places serve it. I cook it for about 10-12 minutes. Eight minutes will get you to a crisp point.
- Mix corn starch and water in a small bowl until cornstarch dissolves.
- Add shrimp back to wok with all but 1/4 cup of marinade. Quickly stir the cornstarch mixture again to make sure it is still well blended. Pour into the sauce and continue cooking stirring continually until the sauce thickens and shrimp are heated through.
- Serve hot over rice if desired.