Father’s Day Gift Idea

He makes the kids pancakes every Saturday morning. He teaches them the proper way to shoot a jump shot. He tells them they “can” when they think they “can’t.” He’s the strength in our family that keeps us going. What would we do without dad?

Yet, it’s tricky to find just the right way to show our appreciation. After all, this is the man who has everything (and whatever he doesn’t have, he will either buy or doesn’t want). So it has to be something sincere; something from the heart; something that is irreplaceable... a perfect opportunity to create art. Fortunately, my husband has a penchant for all things modern, and abstract art can open an easy door for children to discover success in painting. It was Pablo Picasso who said, “It took me four years to paint like Raphael, but a lifetime to paint like a child.”

Pre-made, finished canvases (available at most art supply stores in a variety of sizes) are the answer to making instant artwork suitable for display in the finest of galleries (or dad’s office for that matter). A few tubes of acrylic paint in the primary shades of red, blue and yellow are enough to mix nearly every color imaginable (reference the Bauhaus genius, Joseph Albers, color theory); add a couple of decent artist paint brushes and your child can create the next expressionist masterpiece — at least in the eyes of their dad.

Supplies

Pre-made canvas (Michael’s Crafts has an excellent selection)

One or two 1" - 1/2" wide, artist paint brushes

Tubes of acrylic artist paint in red, blue and yellow

Paper towel, old rag, or sponge

Smocks, or old t-shirts for the kids (acrylic paint does stain)

Newspaper

Cover your work area with newspaper. Squirt quarter-size blobs of paint on a clean, plastic lid from your recycling container. Hand the kids their brushes and let them go to town. Encourage them not to overwork the paint by minimizing long strokes repeated in the same area. Dabbing the brush in multiple colors at once and applying them to the canvas can build beautiful, subtle shades without making a muddy mess. You may also choose to use a paper towel or rag to blot the paint for additional blending. Once dry, with a permanent marker, be sure to have your child include a sentimental note and date on the back of the canvas frame.

The finished artwork

©2010 tricia barry biagi

Curry Raisin Salmon Cakes with Coleslaw

From reducing the risk of heart disease to preventing colon, prostate and breast cancer, omega-3 fatty acids can be an asset to anyone’s diet. This quick recipe not only includes wild caught salmon, which is high in omega-3s, but it also incorporates curry, a spice known to reduce inflammation in our bodies. The sweetness of the raisins also pairs well with the curry’s subtle kick. The zesty aioli is an optional bonus, but truly enhances the flavor of the salmon cakes and is worth the couple of minutes it takes to make it.

As a simple, crisp compliment to the curry flavor, try my coleslaw recipe as well. It maximizes nutrition by enhancing the raw vegetables with a light, agave-sweetened dressing. Both recipes are fantastic for dinner on a steamy summer evening when you want to avoid to heating up the house with a hot oven.

Curry Raisin Salmon Cakes

2, 10 ounce pouches of wild caught, Alaskan salmon

2 organic eggs slightly beaten

2 tablespoons of mayonnaise

1 1/2 teaspoons of curry powder

1 organic apple (I used fuji) peeled, cored and diced

1/2 cup organic raisins

1/4 cup panko bread crumbs

freshly cracked pepper to taste

1-2 tablespoons canola oil

In a medium size bowl crack eggs and beat slightly. Add salmon, flaking apart any clumps. Mix in mayonnaise, curry powder, diced apple, raisins, bread crumbs and pepper. Heat canola oil over medium heat in a large skillet. Form salmon mixture into 4 or 5 patties (depending on the size you choose to create) and cook first side for 5-7 minutes, flip and cook on the other side for 3-5 minutes more. Serve with Zesty Curry Aioli (see recipe below).

Zesty Curry Aioli

1/2 cup mayonnaise

1 1/2 teaspoons curry

1 teaspoon zest of organic lemon

(a microplane rasp grater is a wonderful tool for this)

juice of one lemon (1-2 tablespoons)

pinch of salt (optional)

In a small bowl, whisk together mayo, curry, salt, lemon zest and juice until well combined. Serve atop the Curry Raisin Salmon Cakes

Coleslaw with Agave Dressing

1/2 head of green, organic cabbage

1 large organic carrot (or 10 baby carrots) julienned

1/2 cup organic raisins

Agave Dressing

1/2 cup canola oil

1/4 cup good quality white wine vinegar

2-3 tablespoons of agave nectar

(may substitute honey if agave is unavailable)

Remove outer leaves of cabbage and cut out hard white core. Shred with knife making thin slices. Peel carrot (if necessary) and julienne (cutting in long, thin slices). Mix cabbage, carrots with raisins in a large bowl and add agave dressing. Toss to combine. Serve along side the Curry Raisin Salmon Cakes.

© 2010 tricia barry biagi

Strawberry Watermelon Rocket Popsicles

Few things are more refreshing and relaxing in childhood than a cool, sweet popsicle on a warm summer day. Here’s a super simple recipe I created that is not only sugar FREE, but also made with certified organic ingredients. The kids will love the luscious strawberry flavor and adults will enjoy a taste reminiscent of a delectable daiquiri. These make an excellent dessert after a summer cookout or for the 4th of July.

Watermelon is a perfect base for homemade popsicles since it’s naturally sweet and has a high water content. This recipe will make enough “juice” to fill the popsicle molds twice — so pour your first batch and freeze, then save the rest in a pitcher in your refrigerator. You can refill the popsicle molds as they’re emptied or drink it straight if you like, the juice is so delicious it will certainly satisfy your sweet tooth. Instead of sugar, I added agave nectar (found at Whole Foods or the natural foods section of your grocery) which is lower on the glycemic index and all natural. If you’re unable to find agave nectar, honey is an easy substitute. I used organic, frozen strawberries and an organic, individual-sized watermelon from Whole Foods, but fresh finds from your local farmer’s market would be fantastic too. Once the crowd tires of strawberry (if that’s possible), change-up the recipe a bit by swapping them with frozen blueberries, raspberries or blackberries. The festive rocket popsicle molds are made by Tovolo and are reusable, dishwasher safe, and most importantly, BPA free.

Strawberry Watermelon Rocket Popsicles

2 cups watermelon (seeds removed)

10 ounce bag of organic frozen strawberries (approximately 2 cups)

1/4 - 1/3 cup of agave nectar

juice of one whole lemon, freshly squeezed (about 2 tablespoons)

Add ingredients to a blender and puree until liquified. Pour in individual molds and freeze (for about an hour or two). Once frozen, run the popsicle mold under warm water for a few seconds to release.

© 2010 tricia barry biagi