Lan’s got three recipes to make your Valentine’s even sweeter! From Lan:
Every Valentine’s Day, my husband spoils me with flowers. And every year, I have every intention of doing something in return. This year, the kids are helping out. Here are some kid friendly recipes to help make a loved one feel extra special this holiday:
What’s Valentine’s Day without strawberries? Try these marinated ones from Eatiquette, a Vetri Community Partnership program that is transforming school lunches in the Philadelphia area by teachings 5,900 kids how to prep and serve food while learning the positive effects of a healthy diet.
Marinated Strawberries with Mint Whipped Cream
1 pound fresh strawberries
3 tablespoon lemon juice
¼ cup sugar
¼ cup heavy cream
3 tablespoon fresh mint leaves
• Wash and quarter the strawberries.
• Mix with the sugar and lemon juice and marinate for 1 hour. In a blender mix the cream and mint until thickened.
• Top the strawberries with mint whipped cream.
This is one of our family’s go-to desserts thanks to one of our daughter’s cooking class at the JCC of Manhattan. The Cake is moist, super easy to make, and is ideal for kids with various good allergies.
Chocolate “Wacky” Cake
3 cups of all-purpose white flour
2 cups sugar
½ cup cocoa powder
1 teaspoon salt
2 teaspoons baking soda
¾ cup vegetable oil (canola, safflower or any other flavorless oil)
2 tablespoons vinegar (white or apple cider)
2 teaspoons real vanilla extract
2 cups cold water
(optional: 1 cup white or semisweet chocolate morsels)
• Preheat oven to 350 degrees F. Prepare the pan(s) by spraying them with a quick release spray such as Baker’s Joy or by brushing them with shortening, lightly dusting them with flour, turning the pan(s) upside down and tapping briefly to remove any excess flour.
• Sift together the dry ingredients into a large bowl. Make three holes in the ingredients with your finger or a spoon. Pour the vinegar into one, the oil into the other, and the vanilla into the third. Pour the cold water over everything and mix together. (Add chocolate chips, if using.)
• Pour the batter into the pan(s) and bake for around 30-35 minutes for two 9-inch rounds or 40-50 minutes for a 9 x 13-inch sheet cake. Test the doneness by sticking a toothpick or a cake tester into the center of the cake and checking if it comes out clean.
• Remove the cake(s) from the oven and allow them to cool in the pan for 15 minutes, flipping them onto a cooling rack the rest of the way. If you plan to decorate the next day, you can simply allow the cakes to cool all the way in the pan(s), covering them well with plastic wrap and leaving them at room temperature overnight.
Guacamole is a hubby favorite (and also popular with my daughter). We can’t wait to try the one from Chef “Ricky” Camacho, whose innovative take on Mexican cuisine has made Tribeca’s Anejo a hot spot.
Anejo’s Traditional Guacamole
3 ripe Hass avocadoes
1 tablespoon yuzu juice (if you can’t find yuzu juice, use a combination of grapefruit and Meyer lemon juices.)
1 teaspoon lime juice
¼ cup red onion, diced
1 jalapeno, seeded and chopped (use plastic gloves when handling to protect hands from the capsaicin oil — that’s what imparts the spicy heat — so you want to protect your hands so you don’t get “jalapeno hands” or the prolonged stinging and burning of the skin after it comes into contact with the capsaicin-rich oils of the pepper.)
Season with salt to taste
• Split the avocados by running a knife length wise along the pit.
• Open, remove avocado flesh and combine all ingredients in a large stainless steel or wooden bowl.
• Roughly mash making sure to leave good chunks of avocado throughout.
• Garnish with cilantro springs and pomegranate seeds.
• Serve with crispy corn chips.
© Lan for BreezyMama, 2016. |
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