When Did Grazing Take Over Our Children?

Of the many horrors that lurk in the e-mail in-box of a working parent — dental reminders, Facebook invitations involving some weird farm, “thoughts” from the boss — nothing quite rivals the snack request.

Not a month goes by without someone somewhere asking me to serve up some snack for an event that one of my children will attend and that, generally speaking, will not last more than 90 minutes.  [MORE]

Play, Then Eat: Shift May Bring Gains at School

Can something as simple as the timing of recess make a difference in a child’s health and behavior?

Some experts think it can, and now some schools are rescheduling recess — sending students out to play before they sit down for lunch. The switch appears to have led to some surprising changes in both cafeteria and classroom. [MORE]

Herbed Mushrooms with White Wine

This is a great side dish for chicken or beef dishes.  It’s quick, simple & delicious!

1 tablespoon olive oil
1 1/2 pounds fresh mushrooms
1 teaspoon Italian seasoning
1/4 cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.

Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Beef and Horseradish Salad

Flank Steak is one of those universal pieces of beef that can perform many duties.  It can be used as a substitute for shirt/hanger steak when making Fajitas and it takes marinade very well.  The only caution about Flank Steak is it gets tough the longer you cook it.  If you like your meat well done, Flank Steak is not the cut for you…

1 pound flank steak
1 tablespoon olive oil
2 cups julienne red onions
3 tablespoons finely chopped parsley
3 tablespoons chopped green onions
1 cup mayonnaise
1 tablespoon minced garlic
1/2 cup grated horseradish
Juice of one lemon
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
4 cups assorted baby greens
2/3 cup grated Parmigiano-Reggiano cheese
Salt and pepper
2 tablespoons chopped chives

Preheat the grill. Season the flank steak with salt, peper and olive oil.

Place the steak on the grill and cook for 3 to 4 minutes on each side for medium-rare.

Remove the steak from the grill and slice into 1-inch slices.

Toss the beef with the red onions, parsley and green onions. Set aside.

In a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix thoroughly.

Season with salt and pepper. Refrigerate the dressing for 1 hour.

Toss the greens with the dressing and mound in the center of the plate. Arrange the steak and onions around the greens.

Garnish with the cheese and chives.