Getting kids into the kitchen

  • Tue Jul 3rd, 2012 6:24pm

<b>FOOD FINDS | </b>By Deanna Duff, For the Weekly Herald

Families are constantly on the move during fun-filled summers. But rather than sacrificing home-cooked meals, Katie Workman’s “The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket” offers options that not only satisfy clamoring kids, but involve them in the process.

“There’s no guarantee on this, but it’s often the case that when your kids help prepare something, they’re more likely to try it,” writes Workman.

Workman’s recent Northwest visit found her discussing how to keep things quick and healthy. Her shrimp stir-fried rice can easily be adapted to become a vegetarian dish and utilize seasonal vegetables from local farmers markets. Kid bonus: let them choose and prep some of the veggies.

Shrimp Stir-Fried Rice

Serves 4 to 6


1 pound large peeled and deveined shrimp (31 to 40 per pound), cut in half crosswise

Kosher or coarse salt and freshly ground black pepper

3 tablespoons vegetable oil

3 large eggs, beaten

3 cups cold cooked white or brown rice

½ cup chopped carrots

1 tablespoon minced peeled fresh ginger

2 teaspoons finely minced garlic

¼ cup low-sodium soy sauce, or 3 tablespoons regular soy sauce and 1 tablespoon water

1 cup frozen shelled edamame or peas, thawed

½ cup thinly sliced scallions, both white and light green parts

2 tablespoons chopped fresh Italian (flat-leaf) parsley, or 1 additional thinly sliced scallion, for garnish

Vegetarian note: Skip the shrimp and sauté about 4 cups of chopped veggies, such as chopped broccoli florets or more chopped carrots, slivered cabbage or sugar snap peas, sliced asparagus, and/or more edamame or peas.


1. Season the shrimp lightly with salt and pepper. Heat a wok or a large saucepan over high heat until very hot. Add 1 tablespoon of the oil and, when it is hot, add the shrimp and quickly stir-fry them until they are pink, about 2 minutes. Transfer the shrimp to a plate and set them aside.

2. Heat 1 more tablespoon of oil in the same wok or saucepan over high heat. Add the eggs and scramble them quickly with a whisk or fork. Slide the eggs onto the plate with the shrimp when they are just cooked through, about 1 minute.

3. Return the wok or saucepan to the burner over high heat, add the remaining 1 tablespoon of oil, then add the cooked rice and cook, stirring occasionally, until it is lightly browned in spots, about 5 minutes. Add the carrots, ginger and garlic and cook, stirring, until they become fragrant, 1 to 2 minutes. Add the soy sauce, edamame or peas, and scallions and cook, stirring often, until everything is hot and the carrots are tender, 3 to 4 minutes. Return the cooked shrimp and scrambled eggs to the wok or saucepan and stir until everything is well mixed and heated through, about 1 minute.

4. Garnish the stir-fry with the parsley or scallion and serve.

Excerpted from “The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket” (2012) by Katie Workman. Used by permission of Workman Publishing Co. Inc.