Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!
To Make the Dye
Directions are for each individual dye. if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors
Purple = 1½ cup shredded red beets
Rust = 7 yellow onion skins
Yellow = 3 tablespoons ground turmeric or cumin
Orange = 3 tablespoons chili powder
Sky Blue = 1½ cups shredded red cabbage
Dark Blue = 2 cups blueberry juice
Green = 2 cups spinach
1 cup red onion skins = lavender or red eggs
1 bag Red Zinger tea = lavender eggs
Bring 2 cups water to a rolling boil.
Add coloring agent.
Reduce heat and simmer for 30 minutes or longer for the deepest color.
Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.
Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.
Seal the jar and refrigerate overnight or until the egg is the desired color.
Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).
Pour 2 cups of water into the Instant pot and add desired dyeing agent.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes on manual.
When cooking is complete, use a quick release.
Carefully pour through a strainer into a larger bowl, discard dyeing agent.
Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar. Top with a lid and place in fridge.
Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.
Repeat with the other dyeing agents to create more colors.
Dye will keep in the fridge for at least 1 week.
Note: Each jar will hold 4-5 eggs at a time. The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.
Dye the eggs
Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.
When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.
While they are wet, the color will come off if you rub on it too hard. Place on a cooling rack in the fridge to dry completely. This will set the dye, so it won’t rub off.
Once dry, store in an egg carton or other sealed container.
Repeat with more eggs if desired.
* How to hard boil eggs
Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
Place rack into pot and carefully set as many eggs as desired on the rack.
Let the pressure release naturally for 5 minutes. Then do a quick release and remove eggs from Instant Pot and place in ice water bath.
Let eggs sit in water bath for 5 minutes.
Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.
Place eggs into a saucepan and cover with cool water. Bring to a boil then turn heat off and cover the pan. Set timer for 15 minutes, drain and place eggs in ice bath to cool, then store in refrigerator.
I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.
Order your produce today from ….
Try these recipes using fresh herbs from your garden! Don’t have an herbs garden? I can teach you, more to come next week!
25 Must Haves for Your Summer Pantry
- Anchovies or anchovy paste
- BBQ sauce
- Canned lump crab meat
- Canned Tomatoes, Plum, chopped and Sun Dried
- Corn and pickle relish
- Dried or canned beans
- A variety of Italian Cured Meats, Prosciutto, Salami etc. (for Sandwiches, Salads, Pizza)
- Italian Tuna in olive oil
- Marinated Artichoke hearts
- Nuts, sunflower seeds (keep in refrigerator-they’ll last longer
- Extra Virgin Olive Oil
- Oil, Safflower, Sunflower or Peanut
- A variety of olives, pitted & not
- Pasta and Pizza sauce
- Pasta, spaghetti, shells, noodles, orzo
- Pickles and Pickled Vegetables
- Real Parmigiano Reggiano (wedge)
- Roasted Peppers in a jar
- Rice, Jasmine, Arborio, Bomba or Iberia (both Spanish rice for Paella)
- Sardines, in olive oil, mustard or tomato sauce
- Variety of vinegars, Rice, Apple Cider (for pickling), balsamic, red wine
It’s hard to narrow down a list to 25 items you must have (or at least these are must’s for me). You can find a full list of pantry must haves including herbs, spices and more in my book ‘What’s In Your Pantry’ available on my site, Debs Kitchen.
Here’s a gift basket that I designed with Melissa’s Produce full of dried pantry items, fruit, seasonings, mushrooms and more. It also comes with a signed copy of my book, What’s In Your Pantry! Get it here, click on Melissas’s.
(Serve with Roasted Red Pepper Dip
or Tomato Bacon Jam)
Summer Greens with Goat Cheese & Pickled Beets
Orzo Salad with Shrimp
BBQ Chicken Thighs
About Olive Oil
The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.
Not All Olive Oils Are Created Equal
It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.
In a nutshell this is what they found:
Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.
So, Let’s Go Shopping!
- Look for the USDA or CCOF Certified Organic labels.
- Shop brands with International Olive Oil Council certification.
- Buy extra-virgin olive oil from California with the California Olive Oil Council seal.
- If you have special dietary needs, look for KOSHER or VEGAN
- Here are a few more extra-virgin olive oil labels to know.
- Shop with local olive oil producers, if possible.
- Purchase from estate-produced extra-virgin olive oil companies from here and abroad.
- Find reliable stores in your community that you can trust.
How to Keep your Olive Oils Safe
- Buy small bottles of your favorite extra-virgin olive oil.
- Store your bottle in a cool, dark location in an airtight container.
- Do not cook with your extra-virgin olive oil over 400 degrees.
- Use up your extra-virgin olive oil within 12 weeks.
- Occasionally smell your extra-virgin olive oil for rancidity.
If you’d like to read more you can visit Mary here, California Greek Girl
Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!
Let’s Get Cooking with olive oil
Meyer Lemon Cupcakes
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 teaspoons zest from Meyer lemon
1 cup plain Greek yogurt
2 tablespoons juice from Meyer lemon
1 teaspoon vanilla extract
1/2 cup citrus olive oil
Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. Whisk together the flour, baking powder and salt.Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.Add the yogurt, eggs, lemon juice and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.
Here are several recipes for Valentines Day, cook a restaurant style meal and relax in front of the fire!
Avocado with Shrimp Salad photo by Food 52
Chocolate Lava Cake photo, Ghirardelli
How to Build a Cheese or Charcuterie Board
- Start by choosing ingredients
- Choose cheese first – Use a mixture of cow, goat, sheep milk. Choose a hard cheese (Cave Aged Gruyere, Aged Gouda), a soft cheese (chèvre, brie, burrata) and maybe a crumbly cheese (blue, Parmigiana Reggiano). You want a variety of flavors and choose an odd number of cheese as it is more pleasing to the eye.
- Serve approximately 2 – 4 oz. of cheese per person. If it needs to be sliced, do so while it’s cold. Let all cheese come to room temperature before serving.
- Some of my favorite cheese mixes are:
- Havarti, Aged Gouda, Aged Blue Cheese
- Sharp Cheddar, Creamy Chèvre, Parmigiana Reggiano
- Feta, Burrata, Gorgonzola or Fresh Blue Cheese (Pt. Reyes Blue)
- Camembert or Brie, Drunken Goat (or Wine Infused hard cheese)
- Bocconcini with herbed olive oil drizzle, Boursin, Manchego
- Cave Aged Gruyere, Fontina, San Andreas
- Next choose some charcuterie and pâtés, if serving.
- Again serve 2-4 oz. per person and slice the meat/sausage while cold and allow to come to room temperature before serving.
- Some selections might be:
- Choose a variety of hard salami, soft meat such as prosciutto or Jambon Iberico, some smoked sausage, kielbasa, soppresseta, Serrano ham and a selection of pate and/or rillettes. Pair the flavor of the meat (soft to intensive) to the flavor of the cheese (soft to intensive).
- Next choose a serving board, plate or platter that will accommodate your above choices. Remember you’re going to be adding more ingredients. You could choose a rectangular serving platter, cutting board, slate tile, pizza wheel or the like.
- Additions to the meat and cheese might be:
- A selection of jams or preserves such as fig, peach or other fruit jam, or chutneys and honey.
- Grainy or stoned mustard, olive spread, bean dips and antipasto spreads such as muffuletta.
- Next something briny, caper berries, cornichon pickles, pickled vegetables such as a mixed Giardiniera or caponata.
- Add some salty components, roasted nuts, Marcona almonds or toasted pumpkin seeds.
- Crackers, bread sticks, toasted baguette slices, pita bread or pretzels.
- Dried Fruit are great especially for a winter board, apricots, figs, cranberries or raisins.
- Seasonal fruits and vegetables pair well with most meat and cheese, grapes, fresh apricots, apples, pears, cucumbers, carrots, pea pods any kind of berry, artichoke hearts, marinated mushrooms and roasted red peppers.
- Herbs and Edible flowers are a nice addition and brighten up the board as well. Make sure that none have been sprayed with pesticides. Use a variety in season, pansies, chive, sage or nasturtium blossoms. Lavender, borage blossoms (taste faintly of cucumber), dill, cornflowers, Johnny jump ups, bee balm and zucchini blossoms.
Try serving some of the jams, preserves, mustard, spreads or chutneys in small bowls. Anything that has a brine or is juicy should also go into a bowl such as olives and pickled vegetables. This will also give some height to the board, serve breadsticks in a jar or glass as well.
Serve each cheese and meat with its own cheese fork or utensil and picks for the olives or vegetables, spoons, cheese knives and mini tongs for the meat.
Try arranging the board where it will be served so as not to knock anything off while you are moving it. Make ahead and cover with a tea towel to keep out any pests.
This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!
Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)
Dried fruit (cranberries, apricots, blueberries etc.)
Canned and dried beans (for soups, stews, chili)
Roasted Red Peppers, in water
Oatmeal (rolled oats & steel cut)
Mac & Cheese Pasta
Variety of cheeses
Artichoke Hearts, canned in water
Chicken, Vegetable, Beef Stock
Sugar, white, brown, dk. Brown
White vinegar (for pickling)
Apple Cider Vinegar