Archive for the ‘dinner’ Category

Angel Eggs

Angel Eggs

Are you interested in a new family friendly science project to help celebrate the Easter holiday this year?  We are mad about earth friendly projects that cater to kids of all ages around here and  Angel eggs are a great way to teach your kids how to make all natural food coloring.  Plus, this dish is so pretty, it always takes center stage at the Easter dinner table.

In addition to being fun for kids, its a healthier option for the littles and its good for the earth.  Plus, the ingredients can be found right in your local grocery store, so its an easy project for busy moms.

Formerly known as deviled eggs (we’ve changed the name for obvious reasons), angel egg filling and dyes can be prepared a few days before your Easter dinner (just add 2 tbsp. of vinegar to each dye to make them last longer in the refrigerator).


Grocery ingredients

Grocery ingredients

Your Farmer’s market grocery list:

4 Beets  (red and pink)

Turmeric (orange)

1 bag of Spinach or Spirulina powder (green)

Baking soda (blue)

1 head of Purple Cabbage  (purple)

How to make homemade, natural,  raw, vegan food dyes:

Create red dye by boiling beets for 10 minutes. Place beet water in ball jar and add 2 tsp of white vinegar.

Orange/Yellow is made by boiling 1 tsp. turmeric in 2 cups water for 30 seconds.  Let cool and add egg halves.  The eggs will dye quickly.  Note: If you would like a deeper shade, add 1/2 tsp. more turmeric and keep eggs in dye longer until you achieve the desired shade.

Green dye is made by boiling spinach for 1 minute and letting it simmer for 10 minutes.  Place green dye mixture in ball jar with 2 tsp. white vinegar.  Place egg halves in jar into refrigerator for at least 24 hours.  Note: The spinach green is a much earthier green than the dye you will find in the store.

Green dye can also be achieved by adding 1 tsp. of Spirulina powder to a quart of boiled water.  Stir in powder and let cool.  Spirulina creates bright green eggs.

Purple dye is from boiling purple cabbage.  Wash the cabbage, cut out stem and cut into large pieces.  Place in pot and cover with water.  Boil for 10 minutes.

Blue: Pour half the cabbage water into a bowl with ½ tsp of baking soda at a time until you get the desired blue hue.

Secret to making eggs peel so easily, your toddler can help you:  place a teaspoon of salt and eggs into pot of water. Turn on high until rolling boil. Boil for 10 minutes. Immediately pour out hot water and replace with ice cold water.

Place halved hard boiled eggs with yolks removed into each color (we use Ball jars with lids). Place in refrigerator overnight for the brightest hues.

We like this filling recipe the best:

6 egg yolks

1 tbsp mayo

1 tbsp of pickled relish

1/2 tbsp whole grain mustard

fresh grated Parmesan Reggiano

salt and pepper to taste

Sprinkle paprika on top of finished eggs (we use Emeril’s Essence to top them off)


Angel Eggs

Angel Eggs


Easter is a favorite time of year here in the northeast.  The warm sun melts away the last moments of the cold winter days and daylight lingers just a little longer each evening.  But what we love most about this time of year is honoring our Lord and Savior.  As you are dropping the eggs into the food coloring, be sure to share the story of God’s precious gift with your littles.  It’s the most wonderful time of the year!

xoxo ~D

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2013-02-18 15.46.00 I have added bison meat to our list of ‘go to’ dinners. There are so many reasons why I love making bison for my family.

Why bison, you ask?  Nutritionally, its healthier for you.  We like it because its the same texture and pretty much the same flavor as beef.  Here are some nutritional facts.

As a nurse, my mother instilled in us the benefit of healthy eating habits.  Growing up, she would harvest numerous brilliantly colored foods from my father’s elaborate vegetable gardens.  I remember playing in the soil while my father taught us to appreciate God’s abundance  in nature.  As an avid hunter, he would bring home his bounty from land and water to feed his family and friends.

With a culmination of both of these beautiful attributes under my belt, I love to share healthy eating habits with respect to God’s abundance.

Here I have included a yummy recipe using my neighbor’s bison meat.  I made this for my Moms group and it was so good I had to share. Enjoy!!


  • 1 pound onions, peeled and quartered
  • 6 cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground bison
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon dried oregano
  • pinch cayenne pepper
  • 1 cup dry breadcrumbs, such as Panko
  • 1 egg
  • 2 tablespoons chopped sage
  • 2 cups beef broth
  • 2 tablespoons flour

In the bowl of a food processor, pulse onions and garlic until finely chopped. Set aside 1/2 cup of this mixture. Preheat a tablespoon of the oil in a large sauté pan over medium high heat. Transfer remaining chopped onions and garlic from the food processor to the hot pan and cook, stirring often until caramelized, about 15 minutes. When onions in pan are caramelized, transfer to a bowl and set aside.

Meanwhile, make meatballs. Combine reserved onions and garlic with bison, pepper, salt, soy sauce, ketchup, oregano, cayenne, breadcrumbs and egg. With a spatula, toss lightly to combine. Overworking mixture will create a heavy paste, so use a light hand. Roll into balls and transfer to a plate.

Return pan to medium heat and add remaining olive oil. Add meatballs and brown them on all sides, 5 to 10 minutes. Whisk beef broth, flour and sage into bowl with caramelized onions. When meatballs are browned, stack to one side of the pan. Pour in broth mixture and stir, scraping up any browned bits on the bottom of the pan. Redistribute meatballs evenly in pan and simmer over medium heat, turning meatballs occasionally with a spoon. Cook until gravy is thickened and meatballs are cooked through, 15 to 20 minutes. To serve, arrange meatballs on a plate and spoon gravy over them.

Nutritional Info:
PER SERVING:310 calories (100 from fat), 11g total fat, 2.5g saturated fat, 125mg cholesterol, 770mg sodium, 24g carbohydrate (2g dietary fiber, 7g sugar), 30g protein

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My fiance and I looked around for over a year and finally found a farmhouse with enough land to give our horses a comfortable home.  The house and barn were in disrepair, but I fell in love with the original stonework and surrounding countryside and figured we would update the house little by little over time.

Love the original stone, slate roof and big dormer.

Our barn and countryside.

We rolled up our sleeves as we prepared ourselves for the hard work ahead.  The first weekend we pulled up  the old carpet to reveal pumpkin pine flooring.

Some boards in the random width flooring were as long as 30 feet.

The house dates back to the late 1700’s, and is surrounded by many mature trees.  With the back side of the house tucked into a hill, the sunlight never touched two of the far rooms.  After many days spent huddled under dim lighting, Gregg and I grabbed a couple of sledgehammers, and knocked down walls to let the afternoon light flood into the far corners of the home.

We made a safe place for our horses by adding two post and board paddocks, running water lines and new electric to the lower part of the barn.  After we introduced our horses to their new home, we settled in for our first snowy winter and planned our wedding.

My love affair with barns began as a child and I cherished the soaring ceilings, 17th century stone and precious barn wood that made up our barn. I envisioned turning the rustic space into a romantic backdrop to host our guests on our big day.  We discussed our interests and traditions and with detailed space planning we agreed to host our rehearsal dinner inside our barn.

Our barn in the fall.

With a year to go, our next big project was getting the barn ready for close friends and family.  After replacing the dilapidated roof, we had to remove all of the old trash and moldy hay on the main floor. We carefully took down all of the individual stall half-walls and opened the place up so it created one large room.  After the clean out, we noticed some of the floor boards had rotted through, and Gregg replaced the worn flooring with the old wood from the half walls.

Next, he began wiring the barn for lighting and hung two rustic-looking lights (Home Depot closeout) in the center of the lower beams. While he ran enough electric to properly host the band, I had to come up with creative and low cost ways to add more light and warmth to the barn.

I wrapped grapevine and white lights around the vertical barn beams.

I scavenged my mom’s house and found two large grapevine wreaths, strung lots of white lights around them and asked Gregg for more outlets.  After he graciously agreed, I hung each wreath centered on the two story stone walls.  My friend and I came across five rustic chandeliers in a warehouse and placed no drip candles inside.  We hung one over each seating area and the largest one was centered over the dance floor to add elegance and drama.

Our friends and family enjoying the band.

I found a large branch in the back yard, added more lights and centered it above where the band performed.   We finished off the space with tables and linens, comfortable chairs, and perimeter seating with lots of pillows.


Hubby and I dancing to our favorite country songs

The fall leaves provided a colorful backdrop while we decorated the inside with bright crysanthemums, Indian corn, hay bales and cornstalks.

We could not have pulled off all of the work without our close friends and family graciously donating their time to help us.  This night was our time to kick back and relax after all of the hard work.  As country music filled the cool autumn air, we laughed and reminisced and created new memories as we cherished our time surrounded by all of our loved ones.

Friends sharing stories around the campfire.

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