TERIYAKI BEEF WITH PEANUTTY NOODLES

With one simple sauce, you can prepare two dishes: savory beef slices threaded onto skewers and grilled to perfection, and a light, peanutty noodle side dish.

Kids can measure the ingredients for the marinade and whisk it together.

Ingredients

1 cup pineapple juice
2 tbsp. soy sauce
1 1/2 tsp. grated fresh ginger
1 tsp. sesame oil
1 garlic clove, minced
1/2 tsp. crushed red pepper flakes
12-oz. sirloin steak, cut into long, 1/4-inch slices
12 wooden skewers
1 16-oz. package chow mein noodles
2 oz. snow peas, cut into thin strips
2 carrots, cut into thin strips
1/2 cup smooth peanut butter
2 tbsp. fresh lime juice
2 scallions, whites and greens, sliced on the diagonal

Directions

1. Mix the pineapple juice, soy sauce, ginger, sesame oil, garlic, and crushed red pepper flakes in a medium-sized bowl. Pour half of the mixture into a separate bowl (for the peanut noodles) and set aside.

2. Add the steak slices to the medium bowl and marinate in the refrigerator for 30 minutes. Discard the marinade. Soak the wooden skewers in water (to prevent them from burning).

3. Meanwhile, bring a large pot of lightly salted water to a rapid boil. Add the noodles and cook for 3 minutes or until al dente. Put the snow peas and carrots in a colander. Drain the noodles on top of the vegetables and run under cold water.

4. Whisk the peanut butter and lime juice into the reserved half of the marinade. Toss with the cooked noodles, vegetables, and half the scallions. Sprinkle with the remaining scallions.

5. To grill the beef, thread each beef strip onto a skewer (don't bunch up one end, but spread the meat out). Cook the skewers over a medium-hot grill, turning once, until they reach the desired doneness, about 2 to 5 minutes total. Serve with the noodles. Serves 4.

TROPICAL FRUIT TOSS

This Hawaiian dessert salad is both tasty and healthy. Let each diner customize his or her own salad with a sprinkle of grated coconut, chopped macadamia nuts, and/or chocolate chips.

Kids can peel the oranges and the banana and remove the grapes from the vine.

Ingredients

2 navel oranges
1/2 fresh pineapple
1 banana
1 kiwi
1/2 cup red seedless grapes
1 tbsp. or more each of sweetened coconut flakes, chopped macadamia nuts, and chocolate chips or chocolate or rainbow sprinkles
4 slices of star fruit (optional)

Directions

1. Peel and section one of the oranges. Cut each section in half, then add to a bowl. Wash the second orange and zest it into the bowl. Then cut it in half and squeeze the juice into the bowl.

2. Peel, core, and cut the pineapple into chunks (about 1 1/2 cups). Peel the banana and slice it into rounds. Peel the kiwi and cut it into 1-inch pieces. Add the pineapple, banana, kiwi, and grapes to the bowl and toss well.

3. Divide the fruit salad among four plates. Let the kids garnish each with coconut, macadamia nuts, chocolate chips or sprinkles, and a star fruit, if desired. Serves 4.

• Previous: New England Cookout

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• Grilling Ideas |
• Asian Recipes |
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