I have something to share with you.
The fourth week of Rainbow Dinner and one of the most successful.
The challenge? Cook a meal with three colors of the rainbow that my five-year old daughter chooses. She gets one food choice that I cannot cook with.
The Goal? Get her to try new foods regardless of the outcome. This week the colors are pink, red and white.
This week I wanted to make something that my husband and I would enjoy and make sure that I re-introduced a food back into our dining experience. A pink food. SHRIMP. I love shrimp. My husband loves shrimp. My daughter tried it once, hated it and never tried it again. This week she said I could not cook with red peppers (a red food) so I figured shrimp was fair game.
I started out with an old favorite of mine for red – tomatoes roasted in the oven with garlic, basil, oregano and olive oil. 20 minutes- DONE. And you can smash the tomatoes to use as a light sauce.
Next, I needed white. Cauliflower. She loved the purple cauliflower so let’s use the same vegetable and change the texture. Steam the cauliflower, mash it up, add some cream, butter, garlic and salt and pepper, grab the immersion blender and a delicious Cauliflower Puree is ready to go.
And then my favorite, Shrimp. Light sprinkle of my new favorite spice mix- Kent Rathbun Steak and Chop Salt and then saute.
For my husband and I, the plate looked a bit fancier as I took advantage of the wonderful flavors from the tomatoes to use as a light sauce. As for my daughter, I tried to keep the foods as separated as possible. I even made a butterfly out of the cauliflower. But, once she saw the shrimp, she immediately said “I’m not eating that“. Sound familiar?? But, quick thinking led me to the ketchup bottle(sadly excluding the horseradish) and amazingly enough, she asked for seconds. What, she wanted more shrimp? Five whole shrimp (completely covered in ketchup) eaten by my five year old … Mission Accomplished!!!