Category Archives: Easter

Menu Plan Monday – March 29, 2010

The host for the Gluten Free Menu Swap this week is Gluten Free Goodness.  The theme is Cheep and Easy Foods which is pretty much all I make during the week.  We eat mainly whole foods, and do all our baking from scratch which keeps the cost down tremendously.  As the big kids are also helping with the cooking now (one time a week one of them makes dinner – yay!), the easy part is a must when you are teaching or learning different cooking techniques.  You don’t have to make dinner too complicated to get a great meal when you are using fresh, whole ingredients, thank goodness!  This week my menu is pretty chicken heavy, as our local free range chicken is on sale.

Gluten Free Menu Swap Monday

For more menu ideas head over to Laura’s for Menu Plan Monday.

Monday:  Mom subs in library/Boy Scouts

Pepper Steak over rice (brown jasmine, presoaked) and salad

Tuesday: Mom in school library/no piano this week/make cookie dough, chill

Mushroom Herb Chicken with broccoli

Wednesday: No dance this week/youth group/bake cookies

Tangy brown sugar-mustard chicken and mixed veggies

Thursday: Decorate cookies, freeze/bake mini carrot cupcakes

Chicken Escarole Soup with GF French Bread

Friday: Dye eggs/Decorate carrot cupcakes, freeze

Thai Chicken Pizza and salad

Saturday: finish prepping for Easter/make Easter Story Cookies with kids/set frozen cinnamon rolls and hot cross buns to thaw in fridge for morning

Omelettes and salad

Sunday: Easter/bake cinnamon rolls and hot cross buns for breakfast with homemade apple turkey sausage and fruit.

Apricot and herb glazed ham, salad, roasted spring veggies, fresh fruit, gf cardamon orange twists, rosemary-apricot rolls, mini carrot cupcake, brown sugar cookies, Easter Story cookies.

Gluten Free-zer Friday – Hot Cross Buns

Today is my dear friend Cari’s birthday.  In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink.  We will also be making some brownies to celebrate Cari’s love of chocolate.  We miss you, Cari.

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues.  Please consider the Angel Foundation as a place to share your resources to help families faced with cancer.  Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

*      *      *      *      *      *

Now onto Free-zer Food Friday…  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

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Hot Cross Buns
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3 Tablespoons water
1 1/2 teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2 1/4 teaspoons yeast
1 Tablespoon sugar

*3 cups bean flour blend (or 2/3 cup garfava flour, 1/3 cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
1/4 cup brown sugar
2 1/4 teaspoons xanthan gum
1 1/4 teaspoon ground cinamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3 eggs
1/4 cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1 1/2 teaspoons cider vinegar

3/4 cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
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Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
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Icing:
3/4 cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2 1/2 teaspoons milk substitute and 1/2 teaspoon gluten free vanilla flavoring)

Put dried fruit into a bowl.  Cover fruit with warm water, just to cover.  Allow to soak until needed in recipe.  Optionally, you can soak the fruit in orange juice for a different flavor.  Sprinkle the gelatin onto the 3 tablespoons water in a small bowl.  Set aside until gelatin has absorbed all the water.  Mix gelatin into the warm milk substitute.  Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
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Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer.  Blend well.  Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar.  Mix on low until blended, then on high for 3 minutes.  Drain fruit and blot dry.  Stir dried fruit and lemon zest into dough.

Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball).  Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper.  Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size.  Gently brush buns with egg wash.  With oiled scissors, snip a cross shape 1/4″ deep into each bun.

**Bake buns in a preheated 375 degree oven for 25 to 30 minutes.  Allow buns to cool on a cooling rack.  Mix icing ingredients together until smooth.  Place in small zip closure bag.  Snip a small corner of the bag to let icing out.  Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
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To freeze after baking: When icing is set, wrap buns well and freeze.
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To freeze before baking: Make recipe up to shaping dough into buns, but before they rise.  Place baking pan into the coldest part of the freezer.  Allow to freeze solid.  Store dough well wrapped until ready to use.  When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight.  Remove pan from refrigerator 1/2 hour before baking.  Brush with egg wash, snip cross shape, bake, etc as directed.
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*I have also used gf millet flour in place of the garfava in this recipe.
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**Note:  When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan.  I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed.  This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.

Spring-time is Muppet time!

 

 

One Step into Spring

(Leo Sayer and Julie Andrews – hee, hee!)

 

(Nice hat, Kermit!)

Natural Easter Egg Dyes

 

Note:  I DID NOT do the lovely eggs you see above.  Go to Craftastica to read their blog entry on natural egg dyes and interesting techniques of patterning and see some GREAT eggs!  WOW!!

 

 

(Article from Mom Spa Newsletter last year:)

 

When it comes to coloring our eggs for Easter, we usually use the Easter egg dying kits you get at the store.  Then there are the times we get the hankering to try dying our eggs with natural dyes found in our own kitchen.  It’s fun and easy to make your own egg dyes.  It is a really fun experiment activity to do with the kids. 

 

The two main ways to use your own dyes are to add dyes to the eggs when boiling them or to dye the eggs after they have been hardboiled. It is a lot faster to boil the dyes and eggs together, however you will use several pans if you want to make multiple colors. Dyeing the eggs after they have been cooked takes as many dishes and more time, but we have found this to be more practical for us (after all, most stoves only have four burners!). 

 

For your ingredients you can try both fresh and frozen produce. We found canned goods make much paler colors. Boiling the colors with vinegar will result in deeper colors. Some materials need to be boiled to impart their color (name followed by ‘boiled’ in the table). Some of the fruits, vegetables, and spices can be used cold. To use a cold material, cover the boiled eggs with water, add dyeing materials, a teaspoon or less of vinegar, and let the eggs remain in the refrigerator until the desired color is achieved.

 

Here is the method for using natural dyes:

Wash eggs in warm soapy water to remove any oily residue that may stop the color from coloring the eggs. Let eggs cool before attempting to dye.

 

To color and boil your eggs all at once: 

•Place the eggs in a single layer in a pan. Add water until the eggs are covered.  

•Add about 1 tsp of vinegar to the water in the pan.

•Add the natural dye. Use more dye material for more eggs or for a more intense color. You need to use your own judgment about exactly how much of each dyestuff to use. Except for spices, place a handful (or two or three handfuls) of a dyestuff in a saucepan.

•Bring water to a boil.

•Reduce heat and simmer for 15 minutes.

  1. If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.

  2.  

To make your dye first, then add a hardboiled egg:

  1. Add tap water to come at least one inch above the dye material.  This will be about 1 cup of water for each handful of dye material. Bring the water just to a boil, and then reduce the heat to low. Let simmer about 15 minutes or up to an hour until you like the color obtained. Keep in mind that dyed eggs will not get as dark as the color in the pan. Remove the pan from the heat and strain.  

•Pour mixture into a liquid measuring cup. Add 2 to 3 teaspoons of vinegar for each cup of strained dye liquid. Pour the mixture into a bowl or jar that is deep enough to completely cover the eggs you want to dye. If you have them, a canning jar would work great for this.  Use a spoon  to lower the eggs into the hot liquid. Leave the eggs in the water until you like the color, several hours to overnight. The longer the egg soaks, the deeper the final color will be. If you plan to eat the eggs be sure to do this step in the refrigerator.

 

•When eggs are dyed to the color you desire, lift the eggs out with the slotted spoon. Let them dry on a rack or drainer. An egg carton works nicely as a drying rack. Be careful to handle the eggs gently and minimally as some of the colors can easily be rubbed off before the egg has dried.

For a textured look, dab the still wet egg with a sponge.

 

Eggs colored with natural dyes have a dull finish and are not glossy. After they are dry, you can rub the eggs with cooking oil to give them a nice gloss.
 

Lavender

Small Quantity of Purple Grape Juice

Violet Blossoms plus 2 tsp Lemon Juice

 

Violet Blue

Violet Blossoms

Small Quantity of Red Onions Skins (boiled)

 

Blue

Canned Blueberries

Red Cabbage Leaves (boiled)

Purple Grape Juice

 

Green

Spinach Leaves (boiled)

Liquid Chlorophyll

 

Greenish Yellow

Yellow Delicious Apple Peels (boiled)

 

Yellow

Orange or Lemon Peels (boiled)

Carrot Tops (boiled)

Celery Seed (boiled)

Ground Cumin (boiled)

Ground Turmeric (boiled)

 

Brown

Strong Coffee

Instant Coffee

Black Walnut Shells (boiled)

 

Orange

Yellow Onion Skins (boiled)

 

Pink

Beets

Cranberries or Juice

Raspberries

Red Grape Juice

Juice from Pickled Beets

 

Red

Lots of Red Onions Skins (boiled)

 

You can use fresh and frozen berries as ‘paints’, too. Simply crush the berries against dry boiled eggs or dip a Q-tip into the juice to use as a paint brush

 

Try coloring on the eggs with crayons or wax pencils before boiling and dyeing them. You can also wrap your eggs with several rubber bands before dying your eggs for a striped effect.  

 

Another fun way to get some interesting dye effects is to use the dry outer layers of onion skins.  I like to get a wide variety of colors.  I found that most grocery stores will let you snag a variety out of their onion bins for free if you ask them ahead of time.  Carefully wrap the onion skins around a raw eggs and hold them in place with string or rubber bands.  Boil your eggs as you normally would.  Unwrap and polish with vegetable oil.

 

Happy Easter!

Natural Easter Egg Dyes

Tuesday, March 18, 2008

1 Comment $manage-tooltip$


Tuesday, March 18, 2008 – 01:16 PM
Angela,
THanks for visiting my site…we’re getting ready to experiment with our Vitamix right now. Whoo Hoo!  

I am going to pass your site on to one of my friends who  I think would benefit from your gluten free stuff. She does gluten free.

Easter Story Cookies

Hi!  I have moved.  You can find this post at angelaskitchen.com.  :)