Category Archives: How To

Onion-Dyed Easter Eggs

Growing up, I remember that we had two different methods for dying our Easter eggs: the way everyone else did it, with the bright pastel blue and pink dyes and stickers and wax crayons that came in the PAAS kits… and the way with the onions.

Onion-dyed Eggs

I remember waffling between preferring the pastels and the onions as I got older. These days, I prefer the look of the onion-dyed eggs to the pastels, especially since my lasting impression of the bright pastel dyes is “makes a horrid mess in the kitchen.” The onion-dyed eggs are a snap to do, and simple enough that kids who are old enough to be trusted handling raw eggs can help.

To start, you’ll need some onion skins.

Onion skins

I discovered that I saved way too many skins for what I needed; I could easily have doubled up some of the skins to get darker colours. In any event, this was a great excuse to make French onion soup. When peeling the onions, try to keep the skins in as large of pieces as possible.

I bought my eggs a week before I planned to dye them. Older eggs are easier to peel. Also (obviously) make sure you’re not buying eggs with the date stamped on them, or brown eggs. Plain old white eggs are needed for this.

Finally, you’ll need some rags or scraps of cloth large enough to wrap an egg in. I had some cotton cloth leftover from making curtains, but any fabric that isn’t super thin should work. You just need it to be strong enough to hold the skins against the eggshells.

Cloth scraps

When you’re ready to dye your eggs, wet both the eggs and the onion skins well. This will help the skins stick to the shell. Also, try to select large pieces that will wrap around the egg well. You’ll want to cover all of the shell. Make sure that the skins are touching the shell, since they won’t colour what they aren’t touching.

Onion-dyed egg

(Now, some people get fancy here and put little flowers or leaves between the eggshell and the onion skins. I’ve tried that and it worked, but I didn’t feel it was worth the hassle of keeping the flower stuck while trying to wrap the egg in the onion and the cloth. Your milage may vary, of course.)

Once you’ve wrapped the egg in the onion skins, bundle the cloth up around everything and tie it off with a rubber band.

After you’ve wrapped up all of your eggs, simply cook them using your favourite method for making hard-boiled eggs. I’ve been using the method from Simply Recipes and it works quite well.

Once the eggs are cooled, remove the rubber band, unwrap the cloth and slip off the onion skins, and admire the pattern on the egg!

Onion-dyed egg

I think this is one of the reasons why I like dying eggs this way: each egg is going to be a unique surprise.

Happy Easter! If you try this out, let me know how it worked for you.

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Freezing the Harvest (Part 2)

In my last entry I wrote about some things you should consider when buying a freezer to save this year’s harvest, and some accessories you should think about getting to go along with the freezer. But once you have the freezer – now what?

Frozen Assets.

Sure, there’s the inevitable trip to Costco, and the quarter of beef you promised to split with your coworker. Once that’s out of the way, here are some tips on how to actually save the beans, broccoli and strawberries you’ve grown and bought at the farmers’ market this summer.

As I said in the previous entry, air is one of enemies of frozen foods. If you stick a raw steak in the freezer and leave it there, you’ll have a nicely freezer-burned steak in no time. This is because freezer air is dry, and freezer burn is basically an area of food that’s become dried out. (Ever hear of freeze drying?) To prevent freezer burn from happening, you want to keep air away from the food.

There are two main types of freezer containers: bags and containers. However, there are pros and cons to all the various containers.

Ziptop freezer bags are relatively cheap, and can be very versatile. One downside to consider, though, is that they can be prone to leaking when the food is being defrosted. Another option is vacuum bags. This requires you to have a vacuum sealer and bags, which are an added expense (and the sealer is another gadget to store when you’re not using it). However, after having had our vacuum sealer for a year, I can confidently say that I love it and can’t imagine freezing anything for long-term storage without it.

Any plastic container can be used as a freezer container. Heavy-duty containers provide the best value for your money. Lightweight containers will crack and break over time. We have a set of Ball freezer jars that are great – when the lids fit. The lids were made to such tight tolerances that they don’t all fit the jars. I’m on the lookout for a better choice for freezer jars.

Preparing the food
Now that you have containers, you just have to freeze your food, right? Well, mostly. Some foods, such as ripe berries, can be cleaned and frozen without any further processing. However, other foods require blanching before you put them up.

Blanching cooks food just long enough to stop the chemical processes that start breaking food down as soon as it’s picked. has a ton of great guides on how to blanch, cook and otherwise prepare fruits and vegetables for freezing. (If you choose to do canning, he also has lots of canning recipes for you to try.)

Experiment a bit to find out what must be blanched and what doesn’t. For example, I shredded a bunch of our larger zucchini last year for use in zucchini breads and cakes. I didn’t blanch any of it, and it’s still fine. Blanching preserves the crispness of a vegetable, and since that isn’t important when making zucchini cake, I skipped the step.

Other stuff
After preparing the food, package it up in your containers. Make sure to leave enough headspace in each of your containers to allow the frozen food to expand. This is more important if you’re using containers than bags; unless you’ve totally stuffed a bag to capacity, it’ll likely have a bit of room for expansion.

Finally, label with the name of the produce and date. It might still be obvious in a year that it’s sweet corn in that freezer bag, but when you have ten bags of sweet corn you want to make sure you’re eating the oldest bag first. I’ve also started adding the name of the vendor when I freeze produce from the farmers’ market. That way, when I find something particularly yummy, it’ll be easier to remember next year who I bought it from.

Got any additional tips? Share them in the comments!


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Freezing the Harvest (Part 1)

It’s mid-summer, and that means fresh fruit and veggies! Even with our small garden, we usually end up with more produce than we can eat ourselves. Add in our trips to the farmers’ markets, and there’s a veritable cornucopia of locally-produced food that must be eaten or saved now. We don’t (yet) have a pressure canner, and not all produce is safe to be canned using a water bath. Therefore, the only safe method available to us for preserving all of the harvest for winter is freezing.

Frozen assets.

Freezing is not the most energy-efficient method for saving produce, of course, but it is quick, doesn’t heat up your house much (compared to canning), and it’s easy. However, learn from my mistakes! There are some preparations you should make before embarking on your freezing adventure.

Freezer choice
My biggest mistake was overestimating the size of our fridge’s freezer. Sure, when it was empty, the little freezer on top of our fridge looked huge. But even when I utilized all of my best Tetris skills in packing it, I was disappointed in the small volume that the little thing could hold.

Additionally, our refrigerator’s freezer had an automatic defrost cycle. Frozen food has two enemies – air and temperature variations – and exposure to either causes freezer burn in frozen foods. The automatic defrost cycle in our fridge’s freezer made it a poor choice for long-term food storage, since the freezer warms itself up slightly to defrost itself. So, to address the size problem and temperature fluctuations, we bought a chest freezer.

Chest freezers come in two main styles: chest and upright. Chest freezers tend to hold more and are more energy efficient than upright freezers. Upright freezers, on the other hand, have shelves like a refrigerator, so it’s easier to find things. Which you choose is up to you and how you think you’ll use the freezer. You’ll also need to decide whether you want a freezer that will automatically defrost itself, or one that must be manually defrosted every so often. (I suggest getting a manual defrost freezer, due to the problems with automatic defrost I explained above.)

Finally, you’ll need to select a size. If you plan on freezing a lot of produce and/or meat at one time, or if you have a large family, you might want to consider getting a larger freezer. If you live in an apartment and floor space is limited, you should consider a smaller freezer.

There are lots of resources out there to help you choose a freezer. I suggest grabbing an issue of Consumer Reports that features freezer reviews – check your local library for back issues. Once you’ve decided on the style and size you want, find out what’s available in your area before making your purchase.

A freezer won’t work without electricity, as some of our friends in the Chicago area found out last weekend when a windstorm ripped through the area and knocked out their power for two days. An item on my fabled “List o’ Things To Do” is researching small, portable generators to power our freezer if our hydro goes out. Fortunately (knock wood) we haven’t yet suffered the same misfortune as our friends, but it might just be a matter of time. Losing an entire year’s meat and veggies to a power outage would hurt.

You should seriously look into getting a generator if your house experiences power outages frequently, or if you plan on keeping a small freezer at the cottage (where the hydro might be a bit spotty). Do some research before buying a generator, though, since there are several different kinds to consider.

Also, regardless of your power situation, think about getting a freezer alarm such as the one sold by Lee Valley. The alarm will warn you if the temperature in your freezer rises too much, and will hopefully give you time to either fix the problem or find someplace else to store your food.

In my next entry I’ll go over what types of containers you’ll need for storing your food, and how to prepare the produce for freezing.

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Grilled and Butterflied Chicken

Like I said earlier, I’m not the grillmaster in our house. That title belongs to my husband. However, I do enjoy coming up with interesting things for him to grill.

We really like doing roast chicken during the winter. One chicken will get us about two meals, plus 6-8 cups of rich, homemade chicken broth. But it’s way too hot during the summer (well, usually) to think about turning on the oven for the length of time it takes to cook a chicken.

So when I wandered across an episode of Good Eats in which Alton butterflies a chicken, I was intrigued. The concept is simple: instead of leaving the chicken all “bunched up” (you know, looking like a regular chicken), you could speed up the cooking process by “spreading out” the chicken so that the heat was more evenly distributed.

A little Googling found me a video that explained very clearly how to make a chicken lay flat (even better than Alton’s explanation. Whoa!). A word of warning about the video: it’s not for the vegetarian. You are doing a bit of custom butchering on your bird, and that involves crunching kitchen scissors through bones.

(Man, he makes it look easy. I always forget that part about cutting through the gristle at the top of the keel bone.)

Anyway, once you have the chicken flattened, it becomes a dream to grill. Now, our experience with the chickens had a fair amount of trial and error in it. Our biggest lesson is evident in this photo.

Butterflied Chicken

This bird? Tasted awesome, but it was a bit charred. The grease from the bird caused some flare-ups. After a trying a few different things, my husband eventually hit on using a lower temperature (increasing the cooking time a bit), and using a syringe filled with water to knock down any flare-ups. We’ve ended up with one perfect bird so far: perfectly crisped skin that isn’t burn, and moist, juicy meat. Unfortunately we were hungry that night, so I didn’t get a photo.

Butterflied chicken, ready to grill

What you put under the skin is really up to you, but we have found a favourite.

What you’ll need:
* olive oil
* salt
* coarse ground pepper
* 2 tsp dried rosemary
* 1 or 2 cloves minced garlic
* one chicken (3-4 pounds is good for two meals for two people.)

In a small bowl, mix together 1/2 tsp salt, 1/2 tsp pepper, the rosemary and garlic. Add enough olive oil to form a nice paste. Set aside.

Prepare the chicken. Remove the back and keel bone, and lay flat. Salt the inside of the bird and rub with olive oil.

Loosen the skin over the breasts and thighs. Spoon the rosemary mixture under the skin. Sprinkle the skin with salt and rub with olive oil. Massage the rosemary mixture around under the skin with your finger tips.

Heat grill to 325-350°F. Carefully lay the chicken on the grill, skin-side down. Cook for 20 minutes. Use a syringe (or a baster) filled with water to knock down any flare-ups from dripping oil or fat.

Using two wads of paper towels, grab the legs and flip the bird skin-side up. Be prepared for flare-ups! Cook for another 20 minutes.

Using a tip-sensitive thermometer, check that the chicken has reached 160°F in the breast and 170°F in the thigh. Remove the chicken from the grill, cover with foil, and let rest for 10 minutes. (The internal temperature should rise to 165°F in that time.)

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