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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]!!

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Christmas in Greece – Avgolemono

Posted By HelenFern On In Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish | 7 Comments

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.

Greece

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.

greece

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.

Greek

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

5 from 4 votes
Print [7]
Avgolemono - Lemony Chicken and Rice 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.

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
Ingredients
  • 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
Instructions
  1. 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.

Recipe Notes

 

Copyright 2023 Lazy Gastronome

 

Καλά Χριστούγεννα – Merry Christmas

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

Hash Brown Waffles

Posted By HelenFern On In Breakfast,Brunch | 6 Comments

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.

waffles

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.

waffles

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.

waffle

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.

waffles

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

5 from 5 votes
waffles
Print [12]
Hash Brown Waffles

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
Ingredients
  • 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
Instructions
  1. 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.

  2. Pour the liquid into the dry bowl and gently stir to incorporate it all together.

  3. Let is sit for about 15 minutes.

  4. Heat a waffle iron (I used a Belgian waffle maker. They are deeper). 

  5. Place 2/3 of a cup of the mixture into the waffle maker, close, and cook for about 5 minutes.

  6. 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.

  7. 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.

  8. When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.

Recipe Notes

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

waffles

waffles

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

Vegan “Egg Salad” Sandwiches

Posted By HelenFern On In Sandwich | 7 Comments

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.

vegan

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.

vegan

Build your sandwich with your favorite toppings. I like lettuce and red onion. (I was out of avocado).

vegan

Enjoy!

vegan

© Copyright 2023 The Lazy Gastronome

5 from 7 votes
Print [17]
Vegan "Egg" Salad Sandwiches

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
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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. 

  4. Build your sandwich with your favorite toppings. I like lettuce and red onion. Enjoy!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

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

Tofu “Scrambled Eggs” Sandwich

Posted By HelenFern On In Breakfast,Brunch | 10 Comments

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!

tofu

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.

tofu

Heat the oil in a skillet and add the “eggs”. Gently sauté until the tofu starts to firm up.

tofu

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

tofu

5 from 4 votes
tofu
Print [22]
Tofu "scrambled Eggs" Sandwich

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
Ingredients
  • 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
Instructions
  1. Start by draining the tofu.

  2. Put it in a bowl with the yeast, turmeric, lemon pepper, garlic powder, salt, and smoked paprika.

  3. Using a fork, mash up the tofu with the seasonings until they are well mixed.

  4. Heat the oil in a skillet and add the "eggs". Gently sauté until the tofu starts to firm up.

  5. Stir in the onion, bell pepper and tomatoes.

  6. Cook until it's all heated.

  7. Put into a pita or flatbread and serve hot. So good!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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