Easter Eggs Made with Natural Dyes

I dyed Easter eggs using natural dyes recently after seeing the process here.  I found it on Pinterest originally.  If you've noticed I haven't posted many blog posts lately, you can blame it on Pinterest.  I spend way too much time looking around.  If you are on Pinterest and wish to "follow" my pins, my boards are at http://pinterest.com/shari3139/.  

Thought I'd show you my 4th burner pot I first saw on "Food In Jars" -- linked on the left side of my blog.  The pot comes with a handy wire basket -- great for steaming veggies or boiling eggs.  I also intend to use this pot to process small batches of canned jam this year.

Anyway,I got some unusually results with the dyes.  I think I may have had some uniques chemical reactions because of the method I used to hard boil the eggs.  The recipe I used for the perfect boiled egg called for salt and vinegar in the boiling water.  I got a bit of a salty coating on my eggs and had to scrub it off (which also took off some of the brown tint too.  So odd!).  I think if I had boiled the eggs in just water, my results may have been different.  

I made dye baths with red onion peel, grape juice, red cabbage, beets and paprika.  I found it funny that they are all kind of the same color at the beginning, but create such different colored eggs.
The instructions are different for each color, but none of them were hard to make or took any exotic ingredients -- just boiling water, white vinegar, and the item that contains the color.

I found the red cabbage to have the most interesting result.  I got dark teal and pale teal all in the same batch.  The beets gave a nice mottled pink color.  The red onion was supposed to create jade green, but mine look more like a burgundy with a green patina instead.  The paprika made a nice pale orange and the grape juice made a dark lavender color.

I think they turned out quite lovely.  This is what I have left over after giving my friend, Cristin, some of them.  She contributed some of the red onion skins and she assisted me with making the dyes.  She made a fun creative project even more fun -- and the good music and a great bottle of Concord Wine helped too.  Good times!

Gluten Free Peanut Butter Cookies

Here it is, Christmas Eve again.  Charlie and I are enjoying a slow paced day together, listening to Christmas music on the radio, baking cookies, wrapping a few gifts, and preparing for my family to arrive tomorrow morning.  What a nice way to spend a day!

I just finished making some Peanut Butter Cookies that are moist and chewy -- and just happen to be gluten free as well.  I thought I'd share the recipe because it is so simple and tasty.  A friend from work brought these cookies to a potluck and they were a smash!  She makes them in her toaster oven and it works out just fine.  I've doubled her recipe and baked them in a 350 degree oven.  

Mix together:

2 cups peanut butter
2 cups sugar
2 eggs
2 tsp. vanilla

Stir the ingredients together well.  Form the dough into walnut sized balls and place on a greased cookie sheet.  Use a fork to press down on the ball a little and give the cookie that signature peanut butter cookie look.  Bake for 10-12 minutes at 350 degrees.  They will still look a bit moist when you take them out.  Let them cool for a few minutes then carefully transfer them to a wire rack to finish cooling.  The cookies are very fragile until they are done cooling -- despite my friend's warnings, I broke the first one I took off the baking sheet.
I also added chocolate kisses to some of the cookies after they came out of the oven.  Who can complain about chocolate on top of their peanut butter?!?

I hope you all have a Merry Christmas, Hanukkah, Kwanzaa, Solstice or "Festivus for the Rest-of-Us".  Whatever you celebrate -- do it well!  Live it up!  Love one another -- spread Peace and Goodwill -- all of the good stuff that we need more of on this earth.  Stay safe if you are traveling.  Oh, and don't eat too many cookies.  :)

Dutch Pancakes

When you start raising chickens for their eggs, eventually you start to look for recipes that make good use of your eggy abundance.  This past week I made a recipe that was both delicious and helped use the eggs that I've been stockpiling -- Dutch Pancakes (a.k.a. German pancake or Souffled pancake).

There are a variety of recipes available on-line, but I took my recipe from a book that I've been adoring lately.  I've omitted the fruit topping recipe that is in the book -- although it looks amazing, I just stuck with maple syrup for the topping.  I also omitted orange zest from the batter because I didn't have any.  I'm going to list the recipe as I made it, then encourage you to buy the book to get the real thing.

Preheat the oven to 450 degrees.  Beat together 4 eggs, 2 Tbsp sugar, and 1 tsp vanilla extract with an electric mixer on medium speed.  On low speed, beat in 3/4 cup milk then 3/4 cup bread flour and a few good shakes of cinnamon (who needs measuring spoons?).  The batter is ready -- it is just that simple.

I used a nice sturdy skillet that my Grandmother gave me -- one that she used for years.  You'll want something that can go in the oven and is non-stick.  Heat the pan on the stove top and melt 2 Tbsp butter.  After the butter stops sizzling, pour in the batter and put the pan in the hot oven.  Bake for 10 minutes at 450 degrees.  Then lower the heat to 400 degrees and bake for another 10 minutes.

The pancake puffs up because of the eggs and also the gluten in the bread flour.  When you pull it out of the oven, the pancake deflates in the middle, but the edges stay crispy and raised.  Add whichever toppings you prefer and serve (up to 6 servings, but Charlie and I split one for a filling breakfast).  It tastes a lot like french toast -- yum!

Now, as I stated before, this recipe was adapted from a book that I absolutely love!  When I first got my chicks this past Spring, my mother bought this book for me as a gift.  It has lovely photographs (the author is a chef and food stylist) and 125 recipes that use either eggs or chickens as key ingredients.  It is also a memoir about raising chickens on a small scale -- like I am doing.

The book is arranged seasonally -- which is a unique approach that I really like.  For instance, it starts in early Spring -- with the arrival of young chicks in the memoir, and seasonal recipes like "Herb-Buttered Chicken with Spring Vegetables".  It moves through the seasons making good use of fresh fruit and vegetables.  As a vegetarian (not vegan, obviously) I really like the egg recipes.  My husband eats meat though so I will make use of the chicken recipes as well.  I'm looking forward to trying "Baked Eggs with Basil-Mint Pesto", "Cinnamon Breakfast Popovers", and "Rhubarb Ginger Custard Bars".

I highly recommend this book and think it would make a great gift for the chicken lover in your life.  Even if you don't have chickens, the recipes are great -- and not too complicated.  This is one that you will return to over and over.  Lovely!

The New Coop and the Quiche Factory

This is the new 4'X6' chicken coop that the chickens are going to call home this winter.  In the photo above, you can see that it has a row of nesting boxes that are accessible from the outside.  On one end there is a window and a door for the chickens to enter and exit (with a ramp).  On the opposite sides are the door that I can enter through and as you can see in the photo below (left), a vent for warm weather.
I've placed their water on a crate and hung their food from one of the rafters to keep the bedding from getting kicked into them.  I may get a heated water dispenser for the cold -- but I'm not sure.  Does anyone have any experience with those?

The interior has a couple of roosts and plenty of room for the chickens to run around.  It has 6 nesting boxes -- many more than 7 chickens actually need.  Here, the chickens are excited about the pile of treats I gave them this weekend (apple slices and the last of the garden squash).  I call the chickens a "Quiche Factory".  They are putting out a couple of eggs a day -- brown, fresh, and so tasty!

This is Ruby.  She is my most aggressive chicken at this point.  She comes right up to me to try to grab any treats I might have in my hands -- and she often ends up chomping on my fingers instead.  She is at the top of the pecking order from what I can tell.  She is a pretty chicken though and as long as she lays eggs and doesn't hurt the other ladies she can stick around.