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In today’s Cooking with the Moms radio podcast, our featured topic, Back-to-School Brain Food, highlights the importance of feeding kids a delicious array of foods rich in omega-3 fats, iron, and zinc — all important for brain health. Be sure to listen in as we share two family favorites, Teriyaki Salmon in Foil and Szechuan Beef Stir-Fry. Also tune in to hear our 9-year old guest, Simon (Liz’s son), talk about clever ways to get kids to eat their veggies and to learn about his latest food jag: quesadillas. Here’s a recipe Simon asks for when he’s having a quesadilla craving:

What is your resolution for 2008? Ours is to start a weekly audio podcast, redesign our website, and get serious about writing our second book. We’re counting on our club members to hold us to it! If one of your resolutions is to cook healthier meals for your family, here’s a recipe for beef stew to get you started. Click here to see how easy it is to make it.

Sweet & Hearty Beef Stew
Makes 6 Servings

8 ounces presliced mushrooms
2 pounds lean stew meat
One 16-ounce bag baby carrots
One 8-ounce can tomato sauce
1/3 cup maple syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1 cup frozen peas, thawed
3 tablespoons cornstarch
3 tablespoons cold water
6 whole wheat rolls

Place the mushrooms in the bottom of a slow cooker. Top with the stew meat and carrots.
Pour the tomato sauce, maple syrup, and vinegar over the top and sprinkle with the salt.
Cover and cook for 6 to 7 hours on low. When done, whisk the cornstarch and water together in a small bowl until well blended and then stir into the beef mixture along with the peas.
Allow the mixture to thicken, 2 to 3 minutes. Serve with the whole wheat rolls.

Tip: Take your peas out of the freezer when you start your slow cooker and allow them to thaw on the counter until you’re ready to add them to the stew.

Nutrition Information per Serving: 340 calories, 11g fat (4g saturated), 520mg sodium, 29g carbohydrates, 4g fiber, 32g protein, 220% vitamin A, 20% vitamin C, 30% iron