Monday, April 2, 2012

Easter Preparation the GREEN Way

In time for Easter preparation here are a few GREEN tips and tricks.  :-)

Last year I posted Coloring Easter Eggs I and Easter "jello" eggs.  Check those out too.  :-)

Hard Boiled Eggs, the right way :-)  Thank you Jessica for this idea!!  :-)
Serves 12
Nobody likes overcooked, rubbery breakfast or Easter eggs. Here's how to get perfect hard-cooked or soft-cooked eggs every time with no guessing.

1 dozen large eggs

Arrange unshelled large eggs in a pot that is wide enough to allow for a single layer. Cover eggs by 1 inch with cool water. Over medium-high heat, bring water just to a boil.

Remove pot from the heat, cover with a snug lid and set aside for 12 minutes (or 3 to 5 minutes for soft-boiled eggs). Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down. Once cooled, pat eggs dry and store in the refrigerator until ready to use, or peel immediately and serve.

For accurate timing, be sure to choose the right pot for the right job. If you're only cooking a few eggs, use a small saucepan; for a dozen eggs, use a large, wide pot so that the eggs are arranged in a single layer.  No kidding, these are the best hard boiled eggs I have ever tasted.

Nutrition:  Per serving (1 egg): 80 calories (50 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 60mg sodium, 1g total carbohydrate (0g dietary fiber, 1g sugar), 6g protein

Naturally and Safely Coloring Easter Eggs (and can save you money) II
Color your Easter eggs with dyes made at home using fruits, vegetables and spices. Experiment with other colorful ingredients such as red cabbage, blackberries, coffee, tea, ground paprika or grape juice, too, if you like.

2 cups roughly chopped, raw beets (for pink/red)
2 cups blueberries, crushed (for blue/purple)
1 teaspoon ground turmeric (for yellow)
1 teaspoon distilled white vinegar
Hard-boiled eggs (see recipe above)

Wax crayon (the ones with no color just wax)

Put your choice of coloring ingredient (beets, blueberries or turmeric) into a small pot with 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer for 10 minutes. Strain through a fine mesh sieve, discarding any solids, and then stir in vinegar. Set aside to let cool until warm or room temperature.

To color eggs, submerge in dye, turning often for even coating, until desired color is reached. For more colors, dye eggs first in one color, then wipe dry and dye in a second color.

Happy Easter!!

*Information from Whole Foods Markets webpage.