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

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.

Easy Homemade Sandwich Bread

I’ve always been a little intimidated by yeast. Before I began cooking regularly, I tried a few recipes for yeast rolls and somehow they would come out flat or hard. I just couldn’t help myself from over kneading the dough, letting it rise too much, or too little. Either way, I felt defeated. 

    Recently I was pressed to confront my fear of yeast. My husband was going on a special, low iodine diet and needed bread without iodized salt. So, I “borrowed” my parents bread-maker (which they no longer used) and went about investigating a recipe. With a few adaptations, I developed my own whole wheat, dairy free, cholesterol free version. 

In addition, the ground flax seed adds essential omega-3 fatty acids, while the agave nectar provides a low glycemic, all natural sweetness. 

    My husband has been off the low iodine diet for a couple of months now, but I still continue to make the bread since it is so easy and delicious (although now it includes iodized sea salt). I simply load the ingredients in the bread-maker before I go to bed and press start.

No more buying processed sandwich bread at the grocery store with all sorts of conditioners, preservatives, and artificial colors. Just wholesome, healthy ingredients with a satisfying taste. Plus, there’s nothing better than waking up to the smell of freshly baked bread.

Dairy Free Whole Wheat Sandwich Bread

for the bread-maker

1 1/3 cups of luke warm water

2 cups whole wheat flour*

1 cup all purpose flour*

2 tablespoons of ground flax seed

1 teaspoon sea salt

2 tablespoons canola oil

2 tablespoons agave nectar (honey may be substituted)

1 package of yeast

Add ingredients into your bread-maker and press start. 

It should take a little over four hours to rise and bake. 

Serve warm or at room temperature. 

* use organic ingredients whenever possible.

©2010 tricia barry biagi

Spinach Shiitake Scrambled Eggs with Tarragon

When I think of spring two things come to mind — the freshness of green and the wholesomeness of eggs. This omelet is inspired by both symbols of the season, but with a modern twist: shiitake mushrooms. Known to strengthen your immune system, shiitake mushrooms bring an earthy flavor that pairs well with the sweetness of the tarragon. At our home we call it “Green Eggs and Sham,” playfully referencing the Dr. Seuss classic. The “green” portion is organic, baby spinach and the eggs are organic with added omega-3s (also an excellent source of vitamin E). Using extra virgin olive oil in the pan adds a delicious, nutty flavor you won’t want to miss. In the end, it’s the title alone that convinces our kids that this is an omelet worth eating.

DAIRY FREE

serves 1

Green Eggs and Sham

2 tablespoons extra virgin olive oil (divided)

2 organic eggs with added omega-3s

1/2 teaspoon dried tarragon

sea salt (to taste)

freshly ground black pepper (to taste)

2-3 large shiitake mushrooms (coarsely chopped)

1 cup organic baby spinach (finely chopped)

Whisk eggs with tarragon, salt and pepper and set aside. Heat a small, omelet size skillet on medium heat and add 1 tablespoon of extra virgin olive oil. Saute shiitake mushrooms for 1 minute and add chopped spinach. Cook for 2-3 minutes until softened. Remove from pan and set aside. Add 1 tablespoon of extra virgin olive oil and egg mixture to the pan. Cook for 1 minute and sprinkle spinach and mushrooms across the top of the omelet. Cook for 3-5 minutes until the egg is no longer raw. Flip omelet in half and continue to cook if necessary.

©2010 tricia barry biagi

Dairy Free Irish Soda Bread

What would St. Patrick’s Day be with out a little Irish Soda Bread? 

For those of us who are sensitive or allergic to dairy, the usual butter laden variety would be treacherous. This recipe is a sweeter version than traditional soda bread and uses Earth Balance vegan buttery spread as a dairy substitute. I especially love the hearty flavor of the caraway seeds combined with the sweetness of the raisins. Legend has it that the cross cut on top of the bread wards off evil spirits for the holy feast of St. Patrick, but I find that it simply makes it easier to divide after baking. If dairy is not an issue to you, real butter and buttermilk may be directly substituted.

DAIRY and EGG FREE

serves 8 

Preheat oven to 375º

Dairy Free Irish Soda Bread

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup sugar

1 teaspoon baking SODA

3/4 teaspoon sea salt

9 tablespoons dairy free margarine

1 tablespoon caraway seeds

1/2 cup raisins

dairy free “buttermilk” divided

(1 cup + 1 1/2 tablespoons of original rice milk

mixed with 1 1/2 tablespoons of vinegar)

1. Line baking sheet with parchment and set aside.

2. In a large bowl combine dry ingredients with a whisk.

3. Mix rice milk and vinegar and set aside.

4. Cut the cold margarine into small (1/4") size chunks and mix  into dry ingredients using a pastry cutter or fork until mixture is crumbly 

(do not over mix).

5. Add caraway seeds, raisins and dairy free “buttermilk” reserving 1 1/2 tablespoons to brush on top of the bread.

6. Stir until evenly moist. 

7. Gather dough into a ball. Kneed 16 turns on a lightly floured board.

8. Pat into a flat (1.5" thick) disk onto a parchment lined baking sheet.

9. Slash a cross on top with a knife, brush with dairy free “buttermilk”.

10. Bake for 30-35 minutes until golden.

11. Cut into wedges and serve warm or cool.

©2010 tricia barry biagi

Lyrical Leprechaun Mask

One of the most whimsical symbols of Ireland, and St. Patrick’s Day for that matter, is the mischievous, legendary leprechaun — a dwarf-like creature known to galavant the Emerald Isle hiding pots of gold among the rainbows. Perhaps you have your own playful “little person” at home anxious to rally in shenanigans and jest? Well, here’s a festive craft to help them express their glee. Using geometric shapes, cut with circle cutters and punches, this mask is based upon an orange paper plate.  

A wooden, paint-stirrer stick (available for free at most hardware stores) becomes the handle to hold for positioning in front of one’s face. I used the Martha Stewart four leaf clover punch to add a little luck to the leprechaun’s tie. Pre-cutting the pieces will make this assembly easy and give you something with which to entertain your wee one — at least until the corned beef and cabbage is ready.

Supplies

9" orange paper plate

various shades of green card stock

peach colored construction paper

black paper or card stock

yellow paper or card stock

wooden paint stirrer stick

6" circle cutter

1" circle punch

four leaf clover punch or sticker

x-acto knife (adult use only)

scissors

glue stick

template for hat and bow tie

1. Using 6" circle cutter, cut a circle from the peach construction paper and divide in half.

2. With the 1" circle punch, create eye-holes in semicircle and save one punched, peach circle to be used later as the leprechaun’s nose.

3. Position the peach semicircle on the orange paper plate and trace eye-holes with a pencil.

4. Use the x-acto knife to cut the traced circles away from the orange paper plate, trimming slightly larger than the tracing.

5. With glue stick, attach peach semicircle onto paper plate, aligning the eye-holes. Glue reserved, 1" peach circle on as the nose.

6. Download leprechaun accessories template above and print hat and bow tie on green card stock. Trim out the pieces.

7. Trace the hat band on black paper and trim. Trace the buckle on yellow card stock, cutting the inside of the buckle with the x-acto knife.

8. Assemble hat and bow tie according to the image.

9. Double cut, a 1" circle punch from the black paper resembling a crescent moon smile for the leprechaun. Attach with glue stick.

10. Finish by applying heave glue to the wooden paint stirrer, adhering to the back of the paper plate. Press firmly and let dry until secure.

©2010 tricia barry biagi