Blooming Valentine

Hearts, flowers, candy... love. It’s Valentine’s Day again. The quintessential Hallmark holiday. No need to fluff their coffers. Make your own Valentine to show your sweetheart how much you really care. Just a few pieces of colored paper, some fancy scissors and a little time will mean more to the love of your life than a quickly picked, mass produced Kansas City creation. This idea transforms the symbolic heart into a flower and has no shortage of syrupy sweet jargon. It’s up to you to add the words of sincerity and feeling. Have fun, but most importantly, let your loved one know how much they are

loved and appreciated.

Supplies

Red, white, and shades of pink card stock

Heart punch

Scalloped scissors

Black, fine tip Sharpie marker

Small jewel (used for Scrapbooks)

Glue stick

Double sided tape

Craft glue

Metal ruler

X-acto knife

Self-healing mat

Pencil

With ruler, pencil and X-acto knife, measure and trim red card stock to 8.5" x 5.5" on self-healing mat and fold in half so the finished size is 4.25" x 5.5". Punch four hearts from the shades of pink card stock and fold in half, set aside. Measure and trim white card stock with scalloped scissors to the finished size of 3.75" x 5" and adhere to front of folded red card stock with double sided tape. Using stick, glue the right half of each heart to the white, scalloped paper in the flower petal formation. Allow space for the center jewel. Place a small dollop of craft glue in the center of the flower and press on the jewel. After the jewel dries slightly for a couple of minutes, write message with black, Sharpie marker. I wrote, “Thinking of you...” opening inside to: “... makes my heart BLOOM!” Center a heart punch in the inside of the card to create interest and dimension. Finish with a personalize message of love.

Nut and Dairy Free Maple Sweet Potatoes

One of my favorite Thanksgiving side dishes from childhood was sweet potatoes with lightly toasted marshmallows on top. What other time of year did your parents encourage you to eat your vegetables with marshmallows? However, our family recipe included lots of butter and pecans, which were out of the question now that my son had food allergies to dairy and tree nuts. So, in order to have a traditional recipe we ALL could enjoy, I developed this super easy dairy and nut free version. While the turkey is occupying the oven, the sweet potatoes can cook in the microwave. This quickly steams them in their own moisture resulting in soft, tender potatoes. Using real maple syrup is a bit pricey, but worth the splurge. The maple, cinnamon combination create such a luscious flavor that you’ll never miss the butter or pecans.

Nut and Dairy Free Maple Sweet Potatoes

serves 6

4 pounds sweet potatoes or yams (approximately 3 large potatoes)

1/2 cup of Earth Balance Vegan Buttery Spread*

2 teaspoons cinnamon

1 cup of real maple syrup

one or two bags of small marshmallows

1. Wash the sweet potatoes well and prick all over with the tines of a fork. This lets the pressure escape while cooking in microwave and prevents the sweet potato from exploding.

2. Place the sweet potatoes on a microwave safe dish (I used a pyrex pie plate) and cook on high for 12 minutes. Turn the sweet potatoes over, so the softer side is up, and cook in the microwave for an additional 9 minutes, or until the sweet potato feels a squishy all over.

3. Set the sweet potatoes aside for about 10 minutes until they’re cool enough to handle.

4. Slice the sweet potato in half, length wise, and scrape the potato from the skin with a spoon into a large mixing bowl.

5. Add Earth Balance, cinnamon and maple syrup.

6. Mash with a potato masher until combined. They don’t need to be whipped smooth like mash potatoes, a lumpy texture is fine.

7. Spread in a 8.5" x 11" baking dish greased with Earth Balance to prevent sticking and ease with cleaning.

8. Top with marshmallows and BROIL on HI for a couple of minutes, or until marshmallows look puffy and toasted. This happens fast so watch it carefully.

* Earth Balance can be substituted with other dairy free spreads like Fleischmann’s Unsalted Margarine.

©2010 tricia barry biagi

Silly Pumpkin Gourd

Pumpkin gourds – or jack-be-littles, as some say — are the perfect size for small hands to decorate. Easily grasped and light weight, children love to paint, draw on and stick these fall harvest treasures. This quick and easy craft uses classic, brass push pins with colorful coatings — found at most office supply stores. The push pin points are dull enough to keep most kids safe, but if your children are still at risk of randomly swallowing or sniffing small objects than this is an activity I would avoid. I used this craft for my son’s second grade class Halloween party and they loved it. Some of the children used multiple “eye” push pins to create a monster gourd, others only used one eye to make a cyclops. The pumpkin gourds are inexpensive enough to buy in bulk and display in groups to add a festive Halloween spirit to every room of your home.

Supplies

pumpkin gourd or “jack-be-little”

brass push pins with colorful tops

black, permanent Sharpie marker

white paint pen

1. With black Sharpie marker draw dots on white and yellow push pins to make pupils for your eye balls. Placing the dots in various locations around the circular push pin front will provide added expression for your face as well.

2. Use white paint pen to draw fangs or teeth on other colored push pins like blue, green or red.

3. Push the pins into the pumpkin gourd to create your silly (or scary) face design.

©2010 tricia barry biagi

Nut Free Ginger Chicken

Ordering Chinese takeout is a convenient dinner option for many, but since most Asian restaurants serve dishes topped with peanuts and cashews, it can be a deadly bite for those with food allergies. You can still have the taste of Asia at home with this simple Ginger Chicken recipe. Inspired by Mark Bittman from his cookbook, “The Best Recipes in the World,” my recipe uses agave nectar, which delivers a sweet sauce with a lower glycemic index. This version also has a more kid-friendly, milder flavor without skimping on deliciousness. Yet, if spicy is what you like, feel free to add a pinch of red pepper flakes. The finely chopped shiitake mushrooms are known to strengthen your immune system and have anti-cancer properties as well. (www.drweil.com) The minced ginger also has anti-inflammatory effects and helps to ease digestion. Although, the true test of success came the other evening when I was cooking this recipe — my seven-year-old son walked in the kitchen and said with delight, “Mmmm... smells like ginger! Are we have ginger chicken for dinner? I LOVE ginger chicken!” Chalk one point up for mom.

Ginger Chicken

NUT, DAIRY and EGG FREE

2 -3 tablespoons of canola oil

1 medium onion, finely chopped

4 garlic cloves, minced or pressed

one, 3-inch piece of fresh ginger root, peeled and minced

1 pound boneless, skinless chicken breast,

cut into 3/4-inch chunks (organic chicken if possible)

4-5 medium sized shiitake mushrooms,

stems discarded and diced

3 tablespoons soy sauce*

3 tablespoons agave nectar (or honey)

1/4 cup lime juice (fresh squeezed is best)

salt and black pepper to taste (optional)

1. Heat wok or large deep skillet over medium-high heat for

2 or 3 minutes. Add the oil and swirl to coat pan.

2. Add the onion, stir and cook for about 2 or 3 minutes, or until softened.

3. Add the garlic and ginger and continue to cook while stirring, about 30 more seconds

4. Include the chicken, turning the heat to high and browning all sides until the chicken is no longer pink (about 4 to 5 minutes). Reduce heat to medium.

5. Next add the shiitake mushrooms, stir and cook for

2 more minutes.

6. Lastly, drizzle in the soy sauce, agave and lime juice and cook for 2-3 more minutes while the sauce thickens.

7. Serve on brown rice, garnished with steamed broccoli.

* This recipe can be made GLUTEN FREE by substituting the soy sauce with Bragg’s Liquid Aminos All Purpose Seasoning, available at Whole Foods or your local health food store.

©2010 tricia barry biagi

Vegan Monkey Cupcakes

“Monkey see, monkey do,” was a phrase I often heard in my youth. Growing up with a mother from the rural south, most of my life lessons were defined by such folk colloquialisms. So when I came across a playful, monkey-designed cupcake on the cover a family-friendly magazine I had to attempt my best mimicry. Especially since their design and recipe was laden with dairy and peanuts (it used Nutter-Butter cookies for the ears).

My version uses a deliciously, moist vegan cupcake recipe from my favorite vegan cupcake goddesses Isa Chandra Moskowitz and Terry Hope Romero in their book, Vegan Cupcakes Take Over the World. This cookbook is not only filled with excellent vegan cupcake recipes, but also offers witty commentary that will crack a smile on the most serious of cooks. Its whimsical graphic design and cheerful photos are an added bonus. To make these cupcakes peanut free and continue in the vegan vein, I used Cherrybrook Kitchen’s Gluten Free Vanilla Graham Mini Cookies for the ears and face (the swirled imprint of the Mini Cookies add to the monkey’s folly). Instead of M&M’s for the eyes, I used mini-marshmallows (cut in half) which end up creating much more expression than a static, hard-shelled candy. The pupils, nostrils and mouth are piped on using melted, Enjoy Life, allergy-free semi-sweet chocolate chips. But the best part is — no artificial colors, flavors or preservatives — just a yummy, silly cupcake.

Makes one dozen cupcakes

Vanilla Vegan Cupcake Recipe

officially titled, “Sexy Low-Fat Vanilla Cupcakes”

directly from Vegan Cupcakes Take Over the World,

by Isa Chandra Moskowitz and Terry Hope Romero

1/2 cup vanilla soy yogurt (may substitute rice yogurt, see note*)

2/3 cup vanilla or plain soy milk (I used rice milk)

1/4 cup applesauce

3 tablespoons canola oil

3/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

2 tablespoons cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1. Preheat oven to 350º F and line a muffin pan with cupcake liners.

2. In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.

3. Fill cupcake liners three-quarters full. Bake 22 to 24 minutes until a toothpick inserted comes out clean. Transfer to a cooling rack and cool completely.

* For those allergic to soy, a new product called Ricera yogurt is an excellent replacement. Read more about Ricera at their web site:

www. ricerafoods.com

Chocolate Buttercream Frosting

also directly from Vegan Cupcakes Take Over the World

1/4 cup margarine, softened (I use dairy-free Earth Balance)

1/4 cup shortening

1/2 cup unsweetened cocoa powder, sifted if there are clumps

2 1/2 cups powdered sugar, sifted

3 tablespoons soymilk (I use chocolate soymilk)

1 1/2 teaspoons pure vanilla extract

Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).

Decorating the Monkey Face

Chocolate Buttercream frosting (see recipe above)

36 Cherrybrook Kitchen Vanilla Graham Mini Cookies

12 mini-marshmallow (one for each cupcake)

1/2 cup Enjoy Life semi sweet chocolate chips

1 re-closable sandwich bag

kitchen shears

1. Icing cooled cupcake with chocolate frosting.

2. While icing is still soft, place two mini cookies on each side for the ears, slightly digging into the cupcake at a 45º angle.

3. Place the third cookie in the lower, center of the cookie.

4. Cut one mini-marshmallow in half with kitchen shears, position each half of the mini marshmallow, sticky side down, above the third cookie to appear as eyes.

5. Melt chocolate chips in a small, glass, microwave proof bowl for 30 seconds. Place in a re-closable, sandwich size, plastic bag (Whole Foods 365 brand is PVC and phthalate free). Squeeze chocolate down to one corner of the bag and with the kitchen shears, snip the tip of the plastic bag corner creating a small hole for piping the chocolate. Dot chocolate on marshmallows for pupils, dot chocolate at the top of the third cookie for nostrils and swoop across the bottom a quick smile for the monkey’s mouth.

Egg, Dairy, Nut Free Monkey Cupcake Design ©2010 tricia barry biagi

“Sexy Low-Fat Vanilla Cupcakes” and “Chocolate Buttercream Frosting” recipes from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

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