How a throw-together pantry sauce became smittenkitchen’s secret weapon.
, where Smitten Kitchen’s Deb Perelman reveals what she actually cooks for her two kids.
Of all the things I expected to happen in the realm of food once I had kids—a sharp uptick in Cheerios, peanut butter and jelly sandwiches, chicken tenders, and macaroni and cheese—broccoli was nowhere on that list. I ate it growing up but not with any enthusiasm. When I began cooking on my own, I was far too interested in leafy greens, broccoli rabe, and cauliflower for ho-hum broccoli trees to ever take center stage in my kitchen.
This changed when I got pregnant with my first child and my craving for iron-rich green vegetables—and especially broccoli—was constant. An attempt to recreate a cousin’s broccoli slaw—thinly sliced raw florets tossed with almonds, dried cranberries, and a shallot buttermilk ranch—led to my eating the entire giant bowl standing in the kitchen that day. This recurred many, many times over the course of my pregnancy.
I also make a whole lot more meatballs than I ever expected to as a parent—and not just the kind that swim in marinara sauce on top of spaghetti. Ground meat plus lots of seasonings has proven to be a useful formula in my weeknight cooking, and meatballs also happen to make great leftovers. So it was only a matter of time before I thought to combine our family’s favorite vegetable and protein in a single sheet pan dinner.
It turns out they were onto something. I remembered that tsukune are often served with tare, a thick and glossy soy-based sauce with teriyaki vibes. So the next time I made the meatballs and broccoli, I served them with a sweet-sour sauce I whisked together from ingredients I had lying around, such as Worcestershire sauce, soy, honey, and......ketchup! This did the trick with the kids, but I was surprised to find myself won over too—the meatballs are totally better this way.
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