Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
This easy recipes is great for enticing kids to try new foods. Many
parents already worried about their children's eating habits are concerned
when their youngsters refuse to eat meat.
While vegetarian parents are not phased, this poses a significant
nutritional challenge, particularly to parents of children who don't each
vegetables either. One way to a kid's stomach is to make the eating experience
more multi-sensory.
In this recipe, a portion of the steak is cut into thin strips,
skewered, and seasoned with a touch of garlic, onion and thyme. Kids can
eat right off the skewers or take the meat off with their fingers. For the
grown-ups, the steak is left whole and further seasoned with a lively mixture
of crushed green peppercorns, paprika and coriander.
Green Peppercorn Steak
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Time to table: 20-25 minutes
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Serves 2 adults and 2 children
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1 pound London Broil, trimmed of visible fat
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1/2 teaspoon dried thyme
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
GROWN-UPS
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1 teaspoon ground coriander
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1 1/2 teaspoon sweet Hungarian paprika
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1 tablespoon green peppercorns, drained and crushed*
Set oven controls to broil. Line a broiling pan with aluminum foil
and set aside.
Cut about 1/3 pound of steak diagonally across the grain into thin
strips. Thread the strips on skewers. Combine the thyme, garlic, onion, and
salt together in a small bowl. Lightly season the skewered steak with about
1/3 of the mixture, if acceptable, otherwise season with salt.
Add the coriander, paprika, and peppercorns to the remaining seasoning
mix. Rub the mixture on both sides of the steak. Broil the steak for 6-7
minutes on each side for medium rare or 8-9 minutes for medium to well done.
Broil the skewers for 3-4 minutes on each side or until well done. Cut the
steak into thin diagonal slices across the grain to serve.
* To crush the peppercorns, place them in a plastic bag. Squeeze
out excess air and seal the bag. Place the bag on a cutting board and crush
with the flat side of a meat tenderizer.
GROWN-UPS
Calories 240; Calories from fat 100; Total fat 11g; Saturated fat
5g; Cholesterol 115mg; Sodium 490mg; Carbohydrate 3g; Dietary fiber 1g; Sugars
1g; Protein 31g
CHILDREN
Calories 130; Calories from fat 60; Total fat 6g; Saturated fat
2.5g; Cholesterol 75mg; Sodium 190mg; Carbohydrate 1g; Dietary fiber 0g;
Sugars 0g; Protein 31g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco
Bay Area. She is a syndicated columnist for "Pleasing Picky Eaters" and the
author of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids."
To order a copy, send check or money order for $18.45 ($14.95 + $3.50 for
shipping) to Kristene Fortier, 2033 Ralston Ave. PMB 106, Belmont, CA 94002.
Send questions or tips to
pickykids@aol.com and visit
www.healthykitchen.com for more
recipes. |
