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Naturally Dyed Easter Eggs

I love the look of rustic and natural. Easter eggs dyed with vegetables and spices have a muted color – and occasionally marbled. Sometimes you get exactly the color you were going for and sometimes you get surprised. Either way, it’s fun to do and the eggs come out beautiful!

easter eggs

The color egg you start with will affect the color you end up with. Brown eggs give a more muted look while white eggs are brighter.

Want to try it yourself? Keep reading and I’ll explain how I did it.

[1]

Making the Dye and Dying the Eggs

Start with clean, hard cooked eggs. Make sure they are dry.

easter eggs

Prepare your dyes by boiling the color agent with just a bit of salt.

The longer you boil, the deeper the intensity of the color.

Using a jar or other glass container for each color, add about 1 Tablespoon of white distilled vinegar and two cups of the dye liquid. Add eggs and let sit 10 to 24 hours. The longer they eggs sit, the darker the color becomes. I let mine sit over night – about 10 hours.

easter eggs

Remove the eggs from the liquid

and allow to dry completely. Do not wipe them.

Once they are dry, put a tablespoon or so of vegetable oil in your hand and

gently rub it all over the egg. Let it sit a minute or two, then wipe off with a paper towel. And that’s all there is to it! Beautiful, natural Easter eggs!

easter eggs

Here are the colors:

Red – they say beets make red. I found them to be more purple. Raspberries made a nice reddish pink. Other options include hibiscus flower, elderberries, cherries or sumac berries. I’ve read that avocado will dye things red, but I’ve never tried it and I’m not sure what the chemistry of it is.

Blue – purple cabbage. Dried black beans are also a blue.

Yellow – Turmeric (1 Tablespoon of powder or the root)

Orange – yellow onion skins.

Purple – grape juice (or beets)

Green – Spinach

Whatever you choose to dye your eggs with, be absolutely sure it is food grade and not poisonous. Some of the things used to dye fabrics may be natural but are toxic and should not be used on eggs.

easter eggs

So get out your veggies, boil some eggs and have fun experimenting with naturally dyed Easter eggs.

Happy Easter [2]!!

Homestead Blog Hop Featured Badge - Join us each Wednesday for crafts, DIYs, homesteading tips and recipes. [3]

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It’s Mardi Gras! Six food for the party

Posted By HelenFern On In Collection,Holidays,Mardi Gras | 6 Comments

Today is Mardi Gras! A day of revelry and partying – of delicious foods and pageantry!

What is Mardi Gras?

The term, “Mardi Gras” is French for Fat Tuesday. But what is Fat Tuesday? It’s the day before the start of lent. The name, “fat”, is because all the fats in the house are used up in preparation for the lent season, typically a time of fasting.

This is the culmination of the Carnival celebrations in the countries with Roman Catholic roots.  The Carnival season usually begins on Twelfth Night (the Epiphany) and lasts about three weeks.  And the last day is wild celebrations – day and night.

During this celebration there are parades and partying – beads are handed out in the colors of gold (power), green (faith) and purple (justice). It’s a time of indulgences, masquerade balls and fancy, formal parties.

What Foods are Traditional?

Celebratory foods that are traditional here in the U.S. are foods that are synonymous of New Orleans southern comfort.

The King cake [7]

A must for any Fat Tuesday party. King Cake is only available during Mardi Gras – a brioche style cake filled with cinnamon and sugar and decorated with the traditional colors.  What makes the cake special is the plastic baby that is baked inside.  The lucky person that finds it in their piece gets to provide the cake (or the whole party) the next time!

mardi gras [7]

Pancakes [8]

Historically, all animal products and sugar are given up during lent. Pancakes are perfect for using up the milk, eggs and butter before Ash Wednesday. Here are some delicious Caramel Apple Pancakes!

mardi gras [8]

Gumbo [9]

This dish is perfect for feeding a crowd – a large communal dish that is traditional in New Orleans.

[9]

Jambalaya [10]

A delicious mix of seafood, chicken and sausage, this dish a Mardi Gras tradition. Similar to gumbo, but the rice is cooked into the dish, not on the side and okra is not in this dish. It also uses up those meats before the lent season forbids them!

[10]

Fried Okra [11]

Okra is a southern staple. Although not particularly “mardi gras” food, it’s screams New Orleans and fits into any Mardi Gras party in the U.S.! And I love the stuff!! How about some fried?

Oklahoma okra
Mardi gras

Crawfish [12]

Since crawfish season is running at its peak during the Mardi Gras season. It makes it the perfect dish for a party this time of year!

Crawfish mardi gras [12]

 

Make one or two – or make them all! Just make sure you enjoy the celebration!

 

© Copyright 2024 The Lazy Gastronome

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Christmas in Ethiopia – Doro Wat

Posted By HelenFern On In Christmas,Ethiopian,Holidays,Internationally Inspired,Main dish | 6 Comments

Last on our Christmas world tour is Ethiopia. We love the flavors of African food, so this was a perfect one for me to check out. But Christmas is not celebrated in Ethiopia until January 7!

Christmas in Ethiopia 

Ethiopia uses a different calendar than the west (we use the Gregorian calendar). The Ethiopians [16] celebrate Christmas on the 29 of Tahsas, which on our calendar, is January 7.

Starting on November 25, Ethiopian orthodox people begin the season with a 40 day fast. This is called Tsome Nebiyat or the Fast of the Prophets and it directs people to abstain from all meat, dairy and alcohol. And they eat only one meal a day! This is intended to cleanse the body and the soul of sin.

On Christmas Eve the people attend mass from 6pm until 3am on Christmas day – and it’s Christmas day that the fast is broken.

Typically the first meal includes wat, a spicy stew of meat and vegetables, served with a flat bread (injera) that is spongy and acts as a spoon.

Most places eat doro wat, which is wat that is made with chicken, often served with rice. The meal is concluded with fresh roasted coffee that is passed around to take in the aroma.

Everyone dresses in the traditional white garments called shammas. After the meal there is a special church service where the people all receive blessings for the year, followed by games and activities to celebrate this very communal holiday.

What Exactly is Wat?

This delicious stew is made with meat, usually chicken, lamb or beef. It is made with a vegetable mixture, a spicy berbere seasoning, niter kibbeh (spicy Ethiopian butter) and tej (Ethiopian honey wine).

                                                                     

Doro wat is specifically made with chicken, which is what doro means. This hearty dish is delicious and easy to make, but it does cook a very long! However, it’s worth the wait.

Making the Stew

I like to get all my ingredients prepped first. It makes it easy to keep the flow of preparing the stew easier.

Ethiopia

First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.

Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.

Ethiopia

Cover the pot and cook on low for about 45 minutes, stirring occasionally.

Ethiopia

Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.

Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.

Ethiopia

Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour – until the chicken is cooked through.

Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.

Remove the eggs and let them cool a little, then cut them in quarters.

Serve hot over rice with the eggs. There will be enough chicken for about 2 per person – Add some injera on the side and enjoy.

Ethiopia

© Copyright 2023 The Lazy Gastronome

Ethiopia

5 from 6 votes
Ethiopia
Print [17]
Doro Wat

A delicious, spicy, Ethiopian chicken stew

Course: Main Course, main dish
Cuisine: Christmas, Ethiopian
Keyword: basmati rice, berbere, browned butter, chicken, Ethiopia, red onion
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 - 10 whole chicken legs (about 2 pounds)
  • 3 teaspoons kosher salt
  • 1 Tablespoon fresh lemon juice
  • 4 Tablespoons Kitar Kebbeh (spiced Ethiopian butter) You can substitute regular butter, or even better ghee
  • 2 Tablespoons olive oil
  • 3 cups red onion, sliced (about 1 large onion)
  • 2 large clove of garlic, minced
  • 1 Tablespoon grated fresh ginger
  • 3 Tablespoons berbere spice blend
  • 3/4 cup chicken broth
  • 3/4 cup Tej (Ethiopian honey wine) you can substitute a white win, like sauvignon blanc or late harvest riesling, - add 1 teaspoon of honey.
  • 8 large eggs, hard boiled and peeled - pieced all over with skewer
  • Rice and flat bread for serving
Instructions
  1. First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside. 

  2. Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes. 

  3. Cover the pot and cook on low for about 45 minutes, stirring occasionally.

  4. Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.

  5. Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.

  6. Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour - until the chicken is cooked through.

  7. Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.

  8. Remove the eggs and let them cool a little, then cut them in quarters. 

  9. Serve hot over rice with the eggs. Add some injera on the side and enjoy.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

There are a lot of steps, but the time you spend on this dish will create rich and satisfying flavors!

Melkam Gena – Merry Christmas

Leave me a comment – I’d love to hear your thoughts

Christmas in Italy – Linguine con le Vongole

Posted By HelenFern On In Christmas,Holidays,Internationally Inspired,Italian | 7 Comments

Italy is next up on our tour of Christmas [21].

Italy

Christmas in Italy –

Christmas in Italy varies depending on locale. In some place, the Christmas celebration begins on Christmas Eve with a nice meal, others prefer a lighter meal, both are usually without meat. Christmas day, and the day after (Santo Stefano day) are days of feasting and celebration.

The homes and streets in Italy are not adorned like they are in the UK and US (and other parts of the world). What decorations there are use a winter theme – lots of snowflakes. The Italian celebration puts the emphasis on the celebration with family – feasting and spending time together.

Where does the Feast of the Seven Fishes come from?

The Christmas Eve feast is called La Vigilia. As with most Italian traditions, it depends on where you are. The one thing most of Italy has in common is the Christmas eve meal usually does not have any meat. The Roman Catholic Church’s tradition is to abstain from meat on the day before a feast day – and Christmas is a feast day!

In the early 1900s, the Italian immigrants to the U.S. celebrated Christmas Eve with the tradition of eating fish – either a big meal or a small supper. As time has passed though, it has evolved to a huge feast that most Italian Americans celebrate, but few celebrate the same in Italy.

There are many thoughts on where the tradition started. Since most of the Italian immigrants were from Southern Italy where La Vigilia was celebrated, it is surmised that this feast came from that tradition. It’s also unclear why the number seven was chosen. Many families today have 10 or 12 dishes!

This dish fits all three of the celebrations. It makes a perfect dish for one of the seven in the U.S. It’s also a perfect side dish in Italy for Christmas dinner, or for the small Christmas Eve meal.

And it’s easy to make – and delicious!

What is Linguine con le Vongole

This dish originated in Naples on the Italian coast. The first known recipe of this dish was in 1839. The Duke of Buonvicino wrote this simple recipe that was only five ingredients – spaghetti, garlic, olive oil, parsley and fresh clams. (Red pepper flakes came much later)

Historically the clams used were vongole verace – but any small clams (like littleneck or manilla) work.

And the dish has evolved to have two versions – a red, with tomato paste and onions, and a white – like this one that is close to the original. It’s a popular dish in Italian restaurants and often eaten at Christmas time.

Making the Dish

The first thing to do is clean the clams. Rinse them in cool water, them place them in a bowl of cool water with about 2-3 tablespoons of cornmeal.

Italy

Let them sit for about 30 minutes to an hour. This helps to get the sand out. Remove them from the water and rinse them off. Discard any that have opened.

The pasta is next. Cook it in salted, boiling water. When it is al dente, drain it, but save about 1 cup of the pasta water.

In a large skillet, heat 3 Tablespoons of olive oil, the smashed garlic cloves, and 3 Tablespoons chopped parsley stems. Cook them gently for about 2 to 3 minutes, until it is fragrant.

Add the water and the wine. Bring it to a boil, then reduce heat to medium, add the clams and cover, shaking periodically.

Cook for about five minutes.

Remove the clams from the water, discarding any that did not fully open. Strain the liquid and set it aside.

Remove the meat from half the clams and set them aside.

Italy

Wipe out the skillet.

Add the remaining olive oil (1/4 cup), the minced garlic, a little parsley, and the red pepper flakes to the pan.

Cook on medium until the oil is fragrant, about 2-3 minutes.

Add the pasta, the rest of the parsley, clams, about 1/2 cup of pasta water and about 1/4 cup of the broth from the clams.

Simmer for about 10 minutes, letting the pasta soak up some of that broth. If the pasta seems too dry, add a little more pasta water.

Italy

Serve hot with clam broth on the side to dip the clam meat in.

© Copyright 2023 The Lazy Gastronome

This recipe may sound complicated at first, but once you’ve done it once or twice, you won’t need the recipe again.

Enjoy!

Italy

Print [22]
Linguine con le Vongola

A delicious pasta dish slathered with olive oil and garlic with delicious, fresh steamed clams. The steaming liquid makes a great dip for the clams.

Course: Main Course, main dish, Side Dish
Cuisine: Christmas, Christmas Eve, Italian
Keyword: clams, garlic, linguine, olive oil, parsley
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1-1/2 pounds small manilla clams
  • 1/2 pound dry linguine
  • 7 Tablespoons olive oil
  • 4 cloves garlic, smashed
  • 4 cloves garlic, minced
  • 3 Tablespoons chopped Italian (flat leaf) parsley stems
  • 1 cup water
  • 1 cup white wine
  • 1/4 cup chopped Italian parsley leaves
  • 1 teaspoon red pepper flakes
  • cornmeal for cleaning clams
Instructions
  1. The first thing to do is clean the clams. Rinse them in cool water, them place them in a bowl of cool water with about 2-3 tablespoons of cornmeal.

  2. Let them sit for about 30 minutes to an hour. This helps to get the sand out. Remove them from the water and rinse them off. Discard any that have opened.

  3. The pasta is next. Cook it in salted, boiling water. When it is al dente, drain it, but save about 1 cup of the pasta water. 

  4. In a large skillet, heat 3 Tablespoons of olive oil, the smashed garlic cloves, and 3 Tablespoons chopped parsley stems. Cook them gently for about 2 to 3 minutes, until it is fragrant.

  5. Add the water and the wine. Bring it to a boil, then reduce heat to medium, add the clams and cover, shaking periodically.

  6. Cook for about five minutes.

  7. Remove the clams from the water, discarding any that did not fully open. Strain the liquid and set it aside.

  8. Remove the meat from half the clams and set them aside. 

  9. Wipe out the skillet.

  10. Add the remaining olive oil (1/4 cup), the minced garlic and the red pepper flakes to the pan.

  11. Cook on medium until the oil is fragrant, about 2-3 minutes.

  12. Add the pasta, parsley, clams, about 1/2 cup of pasta water and about 1/4 cup of the broth from the clams.

  13. Simmer for about 10 minutes, letting the pasta soak up some of that broth. If the pasta seems too dry, add a little more pasta water.

  14. Serve hot with clam broth on the side to dip the clam meat in. 

Recipe Notes

© Copyright 2023 The Lazy Gastronome

 

Italy

Buon natale! – Merry Christmas

Leave me a comment – I’d love to hear your thoughts

Christmas in Poland – Bigos

Posted By HelenFern On In Casseroles,Christmas,Holidays,Internationally Inspired,Polish | 8 Comments

  Christmas in Poland is full of tradition – and food!! The celebration starts on Christmas eve and continues for three days.

poland

Christmas in Poland

Christmas Eve -Wigilia – kicks off the holiday! It is the most important day of the three day celebrations and is always spent with family and friends.

Traditionally, the meal, called Kolacja wigilijna, was meatless except for fish. There are twelve dishes, one for each of the twelve apostles. An extra chair is always at the table, symbolizing there is room for all. The people of Poland believe that no one should be left alone on Christmas and there is always a place at their table.

While the meal is cooking, the children watch the sky.  When the first star is seen, the meal begins! Everyone has to have a little bit of every dish to ensure good fortune in the year to come. And those dishes always included barszcz (a beetroot soup), carp, herring, pierogi, sauerkraut and poppy seed cake.

Bigos is a popular dish on Christmas, but for those sticking to the meatless tradition,here is another version. The Christmas Eve version is made with wild mushrooms and cabbage.

Christmas day and the day after offers even more feasting.

Where did Bigos come from?

Some say a woman in the countryside created it to use leftovers from the Christmas feasts. Now it’s popular to take the ingredients on hunting trips (why it’s called Hunter’s Stew [26]) to add the game meat and cook up by the campfire. Today it’s one of the most popular dishes in Poland. And it’s on most tables at Christmas.

Bigos is made of a variety of meats and sausage and various vegetables and can be eaten hot or cold, delicious any time of year!

How to Make Bigos (Hunter’s Stew)

This dish takes a while, but the longer it cooks, the more the flavors are enhanced.

First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Chop them coarsely. Save the liquid!

Poland

Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.

In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.

Poland

Cut the pork into chunks – add it and the chicken thighs to the kettle to brown them.

Poland

Add the onion, cabbage, mushrooms, prunes  and tomato paste. Gently cook for about 5 minutes.

Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.

Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.

Remove the chicken from the pot and set aside to cool. When it’s cool enough to handle, strip the meat from the bones and add it back to the pot.

poland

Next, stir in the sauerkraut and simmer for another 1 to 2 hours.

Add salt and pepper to taste and serve with mashed potatoes.

You can have this stew any time of year – hot or cold!

Copyright 2023 Lazy Gastronome

5 from 7 votes
poland
Print [27]
Polish Bigos (Hunter's Stew)

A hearty bowl of cabbage, mixed meats, mushrooms and sauerkraut. Traditional at Christmas, this stew can be eaten hot or cold.

Course: Breakfast, dinner, Main Course, main dish, supper
Cuisine: Christmas, Christmas Eve, polish
Keyword: cabbage, chicken, juniper, mushrooms, pork, sauerkraut, sausage
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 large chicken thighs
  • 1/2 pound pork, cut into pieces
  • 1 large ham hock
  • 8 oz kielbasa or other Polish sausage
  • 1/2 oz. dried porcini mushrooms
  • 1 teaspoon caraway seeds
  • 2 teaspoons dried juniper berries, crushed
  • 1/2 teaspoon cumin seeds crushed
  • 2 teaspoons black peppercorns, crushed
  • 1 bay leaf
  • 3 Tablespoons bacon fat
  • 1 medium onion, chopped fine
  • 2 cups green cabbage, chopped
  • 1/2 cup tomato puree
  • 2 teaspoons paprika
  • 1 teaspoon dried marjoram, crumbled
  • 8 prunes, cut in half
  • 1-1/2 cup pilsner (a light, not sweet or bitter beer)
  • 1-1/2 cup jarred or homemade sauerkraut
  • Salt and pepper to taste
Instructions
  1. First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Save the liquid!

  2. Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.

  3. In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.

  4. Cut the pork into chunks - add it and the chicken thighs to the kettle to brown them.

  5. Add the onion, cabbage, mushrooms, prunes  and tomato paste. Gently cook for about 5 minutes.

  6. Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.

  7. Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.

  8. Remove the chicken from the pot and set aside to cool. When it's cool enough to handle, strip the meat from the bones and add it back to the pot. 

  9. Stir in the sauerkraut and simmer for another 1 to 2 hours.

  10. Add salt and pepper to taste and serve with mashed potatoes.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Wesołych Świąt  – Merry Christmas

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