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!
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.
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.
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!
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.
So get out your veggies, boil some eggs and have fun experimenting with naturally dyed Easter eggs.
Happy Easter [2]!!
[3]
Leave me a comment and tell me what you think.
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Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.
Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.
Christmas in Greece
Christmas in Greece is similar to other parts of the world, with a few exceptions.
Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.
And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.
Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).
And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.
Making the Avgolemono Soup
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.
Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!
Copyright 2023 Lazy Gastronome
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Course:
Breakfast, dinner, Main Course, main dish, supper
Cuisine:
Christmas, Greek
Keyword:
chicken, Christmas, Christmas Eve, eggs, lemon juice, rice, soup
Servings: 6 bowls
Author: HelenFern
-
3
large
chicken thighs
-
3
Tablespoons
olive oil (plus more for garnish)
-
1
cup
chopped onion
-
2
cloves
garlic, minced
-
64
oz
chicken broth
-
2
bay leaves, dried
-
3/4
cup
jasmine rice (raw)
-
3
eggs
separated
-
1/2
cup
fresh lemon juice
-
fresh parsley or dill for garnish
-
salt and pepper to taste
-
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top.
Copyright 2023 Lazy Gastronome
Καλά Χριστούγεννα – Merry Christmas
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Are you looking for something unusual for breakfast? These potato “waffles” make a fantastic breakfast [11] for a holiday or Sunday morning. They are easy to make and totally delicious.
I had planned on freezing some to use at a later date, but my husband ate them all!!
What are hash browns?
The 1887 Kitchen Companion cookbook called these potatoes hashed browned potatoes. Made of boiled or cold leftover potatoes, they are browned in flat “pancake”, then folded like an omelet.
Hash means to chop, so, “hashed” potatoes are chopped potatoes. Here we’ve used modern technology and used shredded, frozen potatoes.
Making the hash brown waffles
Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.
Pour the liquid into the dry bowl and gently stir to incorporate it all together.
Let is sit for about 15 minutes.
Heat a waffle iron (I used a Belgian waffle maker. They are deeper).
About 2/3 of a cup of the mixture goes into the waffle maker, close, and cook for about 5 minutes.
When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.
Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.
When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.
Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options.
© Copyright 2023 The Lazy Gastronome
Hash brown potatoes and cheese cooked together in a hot waffle iron - add an egg and it's a meal!
Course:
Breakfast, brunch, Main Course, Side Dish
Cuisine:
American, brunch
Keyword:
blue cheese, egg, hash browns, mashed potatoes, waffle
Servings: 6 large waffles
Author: HelenFern
-
3
cups
thawed shredded hash brown potatoes
-
3/4
cup
shredded cheddar
-
1
Tablespoon
grated onion
-
1/4
cup
milk
-
2
Tablespoons
flour
-
8
large
eggs
-
1/2
teaspoon
kosher salt
-
1/2
teaspoons
fresh cracked pepper
-
1/4
teaspoon
smoked paprika
-
1/4
teaspoon
dried, crumbled sage
-
1/4
teaspoon
lemon pepper
-
chopped chives for garnish
-
Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.
-
Pour the liquid into the dry bowl and gently stir to incorporate it all together.
-
Let is sit for about 15 minutes.
-
Heat a waffle iron (I used a Belgian waffle maker. They are deeper).
-
Place 2/3 of a cup of the mixture into the waffle maker, close, and cook for about 5 minutes.
-
When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.
-
Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.
-
When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.
Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options.
© Copyright 2023 The Lazy Gastronome
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I’m playing with garbanzo [16] beans and vegan foods again! This time it’s one of my favorites sandwiches – Egg salad, sans any eggs! It’s easy and delicious!
Why Garbanzo beans?
Garbanzo beans are a great protein. They are low fat, high fiber and full of vitamins and minerals. One cup has more than 14 grams of protein and 12 grams of fiber. They have magnesium, iron, folate, zinc, vitamin B6 and thiamine, just to name a few vitamins and minerals. These humble beans are a perfect vegan alternative to meat!
Making the Vegan “eggs”
Grinding up the beans is the first step. Drain the can and put the beans into a food processor.
Process until they are coarsely ground.
Add the dry ingredients and process until slightly smooth, then add the remaining ingredients except the relish and adjust the amounts to your taste. Process until smooth.
Remove from the food processor and stir in the pickle relish. Add any more mayonnaise or mustard to suit your tastes. A little salt and pepper, then refrigerate for a couple of hours.
Build your sandwich with your favorite toppings. I like lettuce and red onion. (I was out of avocado).
Enjoy!
© Copyright 2023 The Lazy Gastronome
Garbanzo beans are a great protein. They are low fat, high fiber and full of vitamins and minerals. One cup has more than 14 grams of protein and 12 grams of fiber. They have magnesium, iron, folate, zinc, vitamin B6 and thiamine, just to name a few vitamins and minerals. These humble beans are a perfect vegan alternative to meat!
Course:
dinner, lunch, sandwich, supper
Cuisine:
sandwich, vegan
Keyword:
chick pea, garbanzo, nutritional yeast, sandwich, turmeric, vegan
Servings: 3 cups
Author: HelenFern
-
1
15-oz can
garbanzo beans
-
2/3
cup
nutritional yeast
-
1
Tablespoon
turmeric
-
1/2
teaspoon
sea salt
-
1/2
teaspoon
lemon pepper
-
1/2
cup
vegan (egg free) mayonnaise
(adjust to your taste - more dry or more wet)
-
1/2
cup
yellow mustard
-
1/2
cup
sweet pickle relish
-
Bread and other sandwich condiments
-
Grinding up the beans is the first step. Drain the can and put the beans into a food processor. Process until they are coarsely ground.
-
Add the dry ingredients and process until slightly smooth, then add the remaining ingredients except the relish and adjust the amounts to your taste. Process until smooth.
-
Remove from the food processor and stir in the pickle relish. Add any more mayonnaise or mustard to suit your tastes. A little salt and pepper, then refrigerate for a couple of hours.
-
Build your sandwich with your favorite toppings. I like lettuce and red onion. Enjoy!
© Copyright 2023 The Lazy Gastronome
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I love scrambled eggs [21], but I’m also trying to eat more plant based foods. I love the tofu scramble and I used to buy a box of “Tofu Scramble” until I discovered it was pretty much a box of nutritional yeast priced triple what the yeast cost. So I experimented. This breakfast sandwich will have you hooked!
Here’s how scramble your tofu:
Not only does this taste great, it is so easy to make!
Start by draining the tofu.
Put it in a bowl with the yeast, turmeric, lemon pepper, garlic powder, salt, and smoked paprika.
Be sure to use only nutritional yeast. It is a deactivated yeast that comes in flakes, granules or powder. I use the flakes. It’s got a nutty flavor and has a lot of nutrients. It’s tasty sprinkled on top of baked potatoes too!
Using a fork, mash up the tofu with the seasonings until they are well mixed.
Heat the oil in a skillet and add the “eggs”. Gently sauté until the tofu starts to firm up.
Stir in the onion, bell pepper and tomatoes.
Cook until it’s all heated.
Put into a pita or flatbread and serve hot. So good!
© Copyright 2022 The Lazy Gastronome
A delicious and easy plant based alternative to eggs.
Course:
Breakfast, brunch, lunch
Cuisine:
vegan, Vegetarian
Keyword:
flatbread, nutritional yeast, tofu
Servings: 4 sandwiches
Author: HelenFern
-
1
10 - 12 oz package
silken tofu
-
1/3
cup
nutritional yeast
-
1/4
teaspoon
turmeric
-
1/2
teaspoon
garlic powder
-
1/2
teaspoon
lemon pepper
-
1/4
teaspoon
smoked paprika
-
1/4
teaspoon
salt
-
2-3
tablespoons
chopped red onion
-
4-5
tablespoons
chopped sundried tomato packaged in oil
-
2-3
tablespoons
chopped green bell pepper
-
4
pita or flatbreads
-
Start by draining the tofu.
-
Put it in a bowl with the yeast, turmeric, lemon pepper, garlic powder, salt, and smoked paprika.
-
Using a fork, mash up the tofu with the seasonings until they are well mixed.
-
Heat the oil in a skillet and add the "eggs". Gently sauté until the tofu starts to firm up.
-
Stir in the onion, bell pepper and tomatoes.
-
Cook until it's all heated.
-
Put into a pita or flatbread and serve hot. So good!
© Copyright 2022 The Lazy Gastronome
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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