Good Food

[marnie]

So many times we get trapped in our children's food cycles that we forget that we're in charge of the menu. I know I have. It wasn't until I endured a full-fledged food fight (no throwing, but lots of tears) that I started taking back control of the meal. Don't get me wrong, we still have the fallbacks of pizza and chicken tenders, but last night we introduced beef stir fry - and, after much whining, she liked it. I separated the stir fry from the rice, so she could try pieces _ i knew she liked rice _ without the whole kaboodle combined.

Here's the recipe

Beef Stir Fry

(Serves 4)

Combine 1 pound beef flank steak, cut on the bias into strips about 1/4 inch wide and about 1.5 to 2 inches long, with 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons corn starch and 1 tablespoon minced garlic.

Combine and allow to marinate for 1 hour or more.

Heat 2 tablespoons of canola or peanut oil in a wok over medium-high heat. Add meat and marinade and cook for 3-4 minutes. Add a half a bag of frozen stir-fry veggies and stir until cooked.

Serve over cooked rice (you might want to try mixing white and brown rice to introduce brown rice to your family if you haven't already.)

[Jennifer Smith]

Sounds yummy. FYI - I can't always find flank steak at smaller grocery stores. Try Sam's Club (you get two and it's a good price) or the meat counter at Giant Eagle.

[marnie]

Here's what we'll be trying tonight. Miss N adores bacon ...
Bacon Chicken Roll-Ups - from tasteofhome.com. I'm substituting spinach, instead of onion, for the nutritional (I hope value).

4 boneless skinless chicken breast halves
8 slices bacon
1/2 package cream cheese, softened (use the light variety, but not nonfat)
1 cup fresh spinach, chopped
Salt
Pepper

Cook bacon over medium heat until cooked, but not crisp. You want it pliable.

Flatten chicken breasts. Mix cream cheese and spinach. Spread spinach mixture down the center of each chicken breast. Roll up from long side. Sprinkle with salt and pepper. Wrap two bacon slices around each chicken breast. Secure with toothpicks, silicone bands or cooking twine.

Bake in a 350-degree oven for 35-45 minutes. Allow to rest about 15 minutes and then slice into circles for the kids to eat with a fork, or let them pick them up with their hands and eat.

Serves 4.

[marnie]

On Sunday morning, my daughter came out to the living room where I was multi-tasking - OK reading the New York Times and watching Food Network. She cuddled into my lap - no more New York Times - and we watched Robin Miller make a simple pan fried pork chop recipe with a sauteed broccoli slaw.

Since she had watched, I thought we'd try it for dinner that night. At first she turned up her nose, but then I reminded her that we had watched that lady on TV make it. Since she's convinced I should be on TV some day, she was willing to give it a try.


Pork Chops with Marmalade Sauce

(For 4 - or 5 depending on the age of your child)

Salt and pepper 4 boneless pork loin chops. Heat a saute pan large enough to hold them (without touching) and add peanut oil to cover. Cook pork chops until browned on the bottom (try not to move around). Flip over and cook until the next side is browned.

In the meantime, combine 1/2 jar orange marmalade, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 2 tablespoons chicken broth. Pour into pan with pork chops and cook over medium heat until thickened. Remove from heat.

In a large pot, cook udon noodles (fat Japanese wheat noodles) in salted water for 5-7 minutes. Drain. Scoop onto a platter and toss with 2 tablespoons rice vinegar and the green portion of 2 chopped green onions. Top with pork chops.

Serve with broccoli slaw. Saute one bag in about 1 tablespoon peanut oil until slightly wilted. Add 1-2 tablespoons soy sauce. Remove from heat and add to the side of the platter.

Serve pork chops over noodles with slaw on the side.