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

Easy Homemade Pizza

Having a friend spend the night is a memorable moment of childhood. Sleeping bags, popcorn, chattering past bedtime. Yet a highlight of youth can be a headache for some. Ease the evening and create a little fun by having the kids make their own pizza, from scratch!

It’s simple with this “no yeast” pizza crust recipe, and the best part is the kids can mix it themselves. Engaging children to make their own dinner encourages them to try tastes they usually refuse. Plus, pressing out pizza dough and sprinkling their own toppings fosters a sense of freedom and autonomy that younger kids crave. Made with whole wheat flour and added ground flaxseed, the crust is an opportunity to deliver that crucial fiber and omega 3 fatty acids so often missing from our children’s daily diets. Cake pans (especially the Wilton aluminum variety) transform into excellent personalized pizza pans for each child. It’s also helpful to line the pans with parchment paper, which creates a crispy crust and quickens clean-up time. An assortment of toppings can be placed in cereal-sized bowls for swift spreading by small fingers.

Whole Wheat Pizza Crust

DAIRY, EGG, NUT FREE

serves 4

Preheat oven to 400º

2 cups whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon sea salt

2 tablespoons ground flaxseed

1 tablespoon dried Italian seasoning

2 tablespoons agave nectar or honey

1/3 cup extra virgin olive oil

2/3 cup warm water

Pizza Toppings

pasta sauce from a jar

(I recommend organic Muir Glen Tomato Basil Pasta Sauce)

mild Italian ground turkey sausage (cooked)

organic baby spinach (finely chopped minimizes its distinct flavor)

shredded organic mozzarella cheese OR

Daiya dairy free mozzarella style shred*

In a medium size mixing bowl mix dry ingredients together with a whisk. Add agave (or honey), olive oil and water a combine with a fork until a ball of dough appears. For personalized pizzas divide the dough into quarters and distribute among the pizza pans. Spread tomato basil pasta sauce using the back of a spoon. Sprinkle your choice of toppings, finishing with cheese (or dairy free option). Bake for 15 to 20 minutes, or until crust is golden and cheese is slightly brown.

* Daiya dairy free mozzarella style shred is the BEST 100% dairy free cheese I’ve ever tried. It actually melts and stretches like real mozzarella and has a delicious buttery flavor. Daiya is FREE of many of the common allergens including; Soy, Dairy (Casein or Lactose) Gluten, Egg, Wheat, Barley, Whey, and Nuts. It is also free of artificial ingredients, preservatives, hormones & antibiotics.

2010 © tricia barry biagi

Monogrammed Birthday Sugar Cookies

Monogrammed lunch boxes, monogrammed backpacks, monogrammed pencil cases. Why not monogrammed birthday cookies? This year for their April birthday’s I made my kids monogrammed sugar cookies to share with their classmates. It was especially a thrill for my son who has food allergies. His birthday is the one day a year when he can eat the same treat everyone else is having for the birthday celebration. His friends ooh-ed and ahh-ed over the way the letter “L” was arranged to look like a maze. My daughter also proudly passed out her personalized, pink creations to her pals. And since the recipe was dairy, egg, and nut free, all her friends (with food allergies or not) could eat them without worries.

As a life-long lover of sugar cookies and after spending years searching for the perfect recipe I have finally found it! My hero, and fellow food allergy mom, Kelly Rudnicki, has an amazing web site that shares delectable recipes she’s created called www.foodallergymama.com.

She has also published a new cook book titled “The Food Allergy Mama’s Baking Book”, which can be purchased on Amazon.com.

My favorite aspect of this recipe is how the dough rolls so smoothly, without extensive cracking or falling apart. The cookies keep their shape after baking and when using parchment paper, have just the right amount of crunch and color. Most importantly, these cookies taste fantastic! The applesauce and vanilla blend so sweetly together that it’s tough to eat just one.

Since vanilla is such an essential flavor for this cookie, it is worth it to buy the best available. I used what Kelly recommended (as well as a staple on the Martha Stewart Show): Madagascar Bourbon Pure Vanilla Extract, made by Nielsen-Massey Vanillas, Inc. It is a little pricey, but worth the purchase after you’ve tasted it’s exceptional flavor. I bought my bottle at Whole Foods, but William Sonoma offers it as well. Also, Kelly uses Crisco shortening for the recipe, but I used Spectrum’s Organic All Vegetable Shortening, which works well too. Since we avoid artificial colors (due to their link in causing hyperactivity) I used India Tree Natural Decorating Colors derived from vegetables (available at Whole Foods) for the icing. I found my alphabet cookie cutters in a large tin at William Sonoma years ago, but Sur la Table sells them now individually.

EGG, DAIRY, and NUT FREE

Kelly Rudnicki’s

Sugar Cookie Recipe

Egg, Dairy, Nut Free Apple Tarragon Chicken Salad

    As the weather gets warmer, I try to minimize the meals called for heating up the oven. The solar heat gain from our large, glass windows battles the cool air enough without a hot oven aiding and abetting. 

This sweet, chicken salad recipe is just the thing to reduce the heat. 

It makes an excellent lunch or light dinner that is sure to please all the taste buds in your house. Making the extra effort to use fresh tarragon will pay off by delivering a crisp, clean flavor. I use organic apples and dried cranberries as well, since they are both considered to have high levels of pesticide residue that remain on their skin. Pink Lady apples are sweet and delicious, or Fuji apples may be substituted instead... whichever are more readily available. Whole Foods sells the Pavich brand of dried, organic cranberries, which cost only a few cents more than the ubiquitous Craisins, but will give you peace of mind knowing you’re doing something healthier for your family and your planet.

   For those interested in avoiding eggs, I use a mayonnaise called Veganaise (also found at Whole Foods in the refrigerated section). 

This tasty alternative to regular mayo is cholesterol free and made with canola oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour and lemon juice concentrate. Other brands of egg-less mayo work well too, or if eggs are not an issue regular mayonnaise may also be used.

EGG, DAIRY, NUT and GLUTEN FREE

serves 4-6 (depending on portion size)

1 pound organic boneless, skinless chicken breast

1 apple cored and chopped 

freshly squeezed juice from half of a lemon 

(or 1 tablespoon lemon juice)

1/2 cup egg-less mayo

1/2 cup dried cranberries

1 tablespoon of finely chopped fresh tarragon (or 1 teaspoon dried)

sea salt and freshly ground pepper to taste

Generously add sea salt and pepper to a medium sized pot of boiling water and poach chicken until thoroughly cooked (about 15 minutes for fresh chicken, 30 minutes for frozen chicken). Remove pot from burner and let chicken cool slightly in the water (about 15 minutes). Meanwhile, core and chop apple leaving skin intact. In a small bowl, sprinkle the apple with lemon juice to thwart oxidation. Coarsely chop chicken. Combine all the ingredients in a medium size mixing bowl finishing with additional sea salt and pepper to taste. 

2010 © tricia barry biagi

Whimsical Bunny Mask

“Here comes Peter Cottontail... hopping down the bunny trail...” words that, for better or worse, continually ring in my mind this time of year. Create your own “Cottontail” with this playful bunny mask made from a paper plate. While there are lots of paper plate ideas on the internet, this one is unique in its use of simple shapes and sturdy materials. Props like this also provide an excellent opportunity for kids to engage imaginative play. Perhaps acting out the classic Beatrix Potter story of Peter Rabbit or inventing their own bunny tale? Either way, this bunny mask will send them hopping (with a little help from all the handfuls of jelly beans).

Supplies

sturdy, white paper plate (found at party supply stores)

8.5" x 11" white, pink card stock

gray construction paper (or brown paper bag)

15" long, 2" wide ribbon (I used a sheer, turquoise color)

2.5" circle cutter

pinking shears

scalloped edge scissors

1" heart punch (I used Martha Stewart’s brand)

X-acto craft knife

self-healing cutting mat

glue stick

paint-stirrer stick (free at most hardware stores)

Bunny face template

outer ear template

inner ear template

1. Download templates above.

2. Print bunny face template and outer ear template on white card stock. Print inner ear template on pink card stock.

3. Using regular scissors, trim bunny face template out.

Cut eye holes with x-acto knife.

4. Center bunny face template on the front of the paper plate

and trace eye holes with a pencil.

5. Use x-acto knife to cut eye holes from paper plate.

6. Using circle cutter, cut two circles from gray (or brown bag) paper.

7. Trim edges of circles with scalloped scissors.

8. Cut outer and inner bunny ears with pinking shears.

9. Punch heart from pink card stock (to be used for the nose).

10. With glue stick, adhere gray circles and heart nose on the front of the paper plate as shown in the photos.

11. Glue pink inner ear onto white outer ear.

12. Flip the paper plate over — using glue stick, paste ears at the top of the paper plate, pressing hard and holding until secure.

Set aside to dry for a few minutes.

13. While paper plate is still flipped face down, position paint-stirrer stick in the center the plate and paste with glue stick, pressing firmly until secure. Set aside to dry for a few minutes.

14. Flip paper plate to view front of face and add a bow tie on the stick at the base of the plate.

Velum Easter Cards

I love to make handmade cards for the holidays. It’s that little “extra” that lets someone know you took the time to create something beautiful in honor of them. Here are two Easter designs I created when my daughter was a baby — simple, clean and iconic. The translucent velum creates a softness of color when layered upon the pastel card stock. The added details of adhesive jeweled eyes, tightly tied bows, glittered chick feet, dimensional beak, and cotton tail provides finishing touches of thoughtfulness. 

Supplies

8.5" x 11" yellow, pink, orange card stock

translucent velum

Martha Stewart orange glass glitter 

10 inch long, 1/4 inch wide ribbon

Martha Stewart adhesive jewels

scalloped edged scissors

cotton ball

Martha Stewart glitter glue

fine-tipped Sharpie markers in bright, pastel colors

Chick and Bunny template

X-acto craft knife

metal ruler

self-healing cutting mat

Japanese hole punch

1. Download chick and bunny template and print on velum paper.

2. Trim bunny and chick out of velum with X-acto craft knife. 

3. Measure, cut pink or yellow 8.5" x 11" card stock into four 4.25" x 5.5" rectangles using metal ruler, x-acto knife and cutting mat.

4. Trim 4.25" x 5.5" rectangles with scalloped edge scissors.

5. Align and center velum chick or bunny over card stock rectangle.

6. Use Japanese hole punch to make holes at the “x” on the template.

7. String ribbon through holes, tie in a bow, trimming ends until even.

8. Adhere jeweled eyes.

9. Using glitter glue, add cotton tail on rabbit.

For chick: 

10. Use glitter glue to draw feet and sprinkle with glitter.

11. Trace beak template on orange card stock; cut and score with X-acto knife; fold and glue on the top of the chick card.

12. Finish with message written with fine-tip Sharpie markers.