SCHOOL BELLS RINGING
In our part of the country children have already returned to school (where did summer go). Traditionally, it's Better Breakfast Month and it's important that children have a nutritious meal before they leave for the day. Studies show that children who have eaten function better academically than children who haven't. That's why most schools have a breakfast program so that students who arrive there hungry have food available.
COMMUNITY ADVOCATES FOR HEALTHY FAMILIES
I have long advocated the importance of eating meals together and its benefits. It was the high point of our family's day and I still have good memories of those times when there were six of us around the table.
So I am excited about Ready, Set, Relax! sponsored by Community Advocates for Healthy Families (CAHF). Monday, October 6, is the date for the second annual event. Although this is held in Bryan, there's no reason why families throughout Chief and Rays shopping area cannot participate if eating together is not happening on your watch as a parent.
Here's how it's done: CAHF asks families to take a night off from homework, organized sports activities, scheduled meetings and other outside commitments after 5 PM so they can spend an evening relaxing, communicating and having fun together. For more information or to have questions answered, please contact the CAHF hotline at 419-633-6236.
Since I have "been there done that" many years ago, I do know how rewarding making the effort to do something together can be. Mark your calendar now for Bryan's second annual Ready, Set, Relax! Monday, October 6, 2008.
FOOD IDEAS FOR READY, SET, RELAX!
Since this is a family event everyone should be involved in food preparation, even the pre-school members. Prior to October 6, have a conversation about what food to make and assign jobs. Keep it simple because Ready, Set, Relax! involves other things besides eating. Whether participants vote for favorite foods or something new, making dinner should be a family affair.
It won't be too late to cook outdoors so maybe Dad's job can be to grill flat iron steak for 6. Flat iron steak, beef chuck shoulder, is a relatively new grilling meat. I used it instead of flank steak because it was $2.00 per pound cheaper. In the original recipe the meat was to be grilled over high heat but I never cook meat over an open flame. For health reasons and to keep it from overcooking, I've grilled for years by indirect heat. It takes longer but I think you'll be more pleased with the results.
GRILLED MARINATED FLAT IRON STEAK
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons white vinegar
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic powder
- 1/2 cup canola oil
- 1 1/2 pounds flat iron steak
Whisk together until well blended soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Lay steak in a 2-quart |
oblong glass dish. Pierce both sides of steak with a sharp fork. Pour marinade over steak, then turn and coat other side. Cover and refrigerate overnight. Assuming that you have a two burner grill, turn the heat to high on one side. Brush the unheated side lightly with oil. Place steak on top, discarding marinade. Cook to desired doneness. I grill 20 minutes on one side and 15 on the other for a total of 35 minutes. Flat iron steak was perfect for my taste. Recipe makes 6 servings.
Source: Adapted from recipe provided by www.Allrecipes.com, the world's favorite recipe web site.
Indoors, other family members can be making the rest of the meal. Smashed potatoes are good for younger cooks to tackle because lumps don't matter! See Mary's Memo, August 25, 2008, for directions. Instead of salad make a relish tray with a variety of fresh vegetables. I said to keep the meal simple so what could be easier to do for dessert than Rice Krispies Treats (recipe on the Kellogg's cereal box) or maybe S'Mores on the grill. You may have other ideas for dinner but whatever your family decides, have fun doing it!
POUND CAKE, A PERSONAL FAVORITE
Because I love pound cakes I couldn't resist this one from Land-O-Lakes. Customers at the Bryan Chief gave it rave reviews. Serve with a spoonful of assorted fresh berries (I used unsweetened sliced strawberries and blueberries).
LEMON POUND CAKE WITH BERRIES
- 4 eggs, separated
- 2 cups sugar
- 1 cup butter, softened
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 2 teaspoons fresh lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Glaze:
- 1/3 cup sugar
- 1/3 cup lemon juice
- 1 tablespoon fresh lemon zest
- Fresh berries
Preheat oven to 350F (325F if using baking pan with dark interior). Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside. Combine 2 cups sugar and butter in large bowl. Beat at medium speed until creamy. Add egg yolks; continue beating until creamy. Mix together baking powder and flour in small bowl. Reduce speed to low. Beat until well mixed. Gradually add flour mixture alternately with milk, starting and ending with dry ingredients. Add lemon zest, lemon juice and vanilla. Continue beating until well mixed. Gently fold in egg whites by hand. Pour batter into greased and floured 12-cup Bundt pan. Bake for 50 to 65 minutes or until a toothpick inserted in center comes out clean. Meantime, stir together glaze ingredients except berries in a 1-quart saucepan. Cook over medium heat until sugar is dissolved (3 to 4 minutes). With toothpick poke holes in top of cake; spoon glaze over cake. Let stand 15 minutes; remove from pan. Serve with fresh berries.
Source: Land-O-Lakes recipe |
