Weight Loss Goddess

Today Easter Eggs have become a central part of Christian Easter celebrations in North America with chocolate Easter eggs, Easter egg hunts and decorating Easter eggs. It is unclear as to the specific reason for decorating eggs, but painted eggs have been part of spring celebrations in many cultures for centuries, each with their own styles and color traditions. Red and version of red have been the most common color in many cultures, symbolizing the blood of Christ.

 

The most famous Easter egg to date is the first Faberge egg. This small gold egg encased in platinum and enamel was created by Peter Carl Faberge in 1883 as an Easter gift for the Empress Marie of Russia from her husband Tsar Alexander. The egg was gorgeous, and a tradition began with a new egg being designed each Easter. Nicholas II, Alexander’s son, continued this tradition with a total of 57 eggs designed in total.

 

Today, Easter eggs are generally connected with the Easter Bunny and Easter egg hunts. The Easter bunny came to be part of Easter tradition because rabbits and hares are known for their ability to produce multiple births and that made them a natural choice for the celebration of spring and new life. For many decades, young children have taken part in Easter egg hunts, searching for colorful eggs laid by the Easter bunny in the grass. Easter egg hunts have become a traditional part of American Easter celebrations, with the Whitehouse and many community churches hosting annual Easter egg hunts each year.

It never fails. Year after year the stores pack their shelves with various items mean to “decorate” an egg. All dressed up for Easter, the plain, white egg you normally have for breakfast or use in your baking becomes a multi-colored, glittery, or tie-dyed work of art.

 

If you celebrate Easter then you, too, probably purchase dozens of eggs to decorate but do you know why you do it?  Is it simply because that’s what your mother did each year because that’s what her mother did? And why does a bunny deliver them?

 

Though-out history, eggs have been a part of many spring celebrations. Eggs are generally thought of as a symbol of life and Easter is in Spring when new life abounds in the world. The Romans, who believe that “All life comes from an egg” used eggs in their spring festivals and feasts and salted hardboiled eggs were part of Jewish traditions as well.

 

Pagan beliefs viewed the egg as a sacred symbol and an old fable told of an egg that fell from heaven and hatched the goddess of Fertility, Astarte (Easter) Since then eggs have been found as symbols of new life and fertility in Rome, Northern Europe, China and Japan.

 

Christians later adopted the use of eggs into their Easter celebrations as the “seed of life” symbolizing Christ’s resurrection. Many different beliefs have been held about the actual use of eggs. It was once believed that eggs laid on Good Friday and cooked on Easter would promote fertility of the trees and crops will protecting against sudden deaths.

Lunch

 

If you are planning to have friends and family over after church or so you can sleep in a bit then a lunch between noon and 3 p.m. is the thing for you to do. A lunch can be served either buffet style or as a sit down affair but whichever you choose your lunch menu will offer a little more than a brunch menu with additional hot dishes. You can still serve finger foods but adding more meat and vegetable dishes will make your lunch-time meal a hit.

 

Think of items like:

• Ham
• Potato salad
• Spinach salad
• Deviled eggs
• Green beans
• Corn
• Carrots
• Macaroni and cheese
• Biscuits

 

Add an Easter themed punch, tea, or soft drinks and your meal will be complete.

 

Dinner

 

If you’re hosting an even anytime after 5 p.m. then a more extensive menu is in order. A larger menu can still be simple yet elegant. If you can make a dish in advance, do it. Anything you can do prior to the day of the even will help keep you sane and stress-free.

 

For the main course think:

• Leg of Lamb
• Rib Roast
• Ham
• Salmon

 

Ideas for side dishes could include:

• New potatoes
• Roasted root vegetables
• Green Beans
• Rice Pilaf
• Pasta
• Sugar Peas
• Artichokes
• Asparagus

 

Don’t forget to include other items such as salads, various appetizers, fruits, cakes, and breads. Complement your meal with a nice beverage and your elegant dinner is complete.

 

Once you’ve decided what time of day to hold your event, you’ll want to plan the decorations and come up with any games you might play. Don’t forget desserts too.

You think about doing it each year but you keep putting it off thinking it would be too much trouble. But now, you’ve made the decision to have guests over for Easter and now you need to decide whether to host a brunch, lunch or dinner? No matter which time of day you choose to host your gathering bring out your best dishes and show them off. Make sure to take it easy and have fun. The party won’t be fun for anyone if the hostess is stressed out.

 

Let’s take a look at some ideas for having a gathering for each time of day.

 

Brunch

 

If you’d like to have your crew over between 10 a.m. and noon then a brunch is what you should aim for. You’ll have to get up a little earlier in the day to host a brunch but you can prepare the dishes beforehand and warm them up just prior to your guests’ arrival. Think of serving the food buffet style. This works out easier for both the host and guests.

 

You can serve items like:

• Quiche
• Omelets
• Fruit
• Waffles or pancakes
• Ham or egg salad sandwiches
• Breakfast breads and cakes
• Assorted appetizers or finger foods

 

Add a beverage like juice, coffee, tea, milk, hot chocolate or soda and you have a simple, yet satisfying brunch.

Egg Salad - When the craving hits you, there is nothing better than an egg salad sandwich on lightly toasted bread. How about freshly made egg salad nestled in a bed of lettuce leaves with a bit of paprika or chives on top?   Like deviled eggs, egg salad can be made so many different ways. Grab your favorite ingredients and make a bowl with your left over boiled eggs.

 

Scotch Eggs - If you like eggs, sausage and deep fried food you’ll absolutely adore scotch eggs.

Although called Scotch this dish isn’t Scottish at all. Instead it was created by the London food shop Fortnum & Mason – well known for being a favorite shop of the British Royal Family.

 

Peel your boiled (chilled) egg and roll the egg in flour. Then,  wrap the egg in the ground sausage meat. Dip the meat/egg mixture in beaten eggs and roll in bread crumbs. Then deep fry until the sausage is golden brown. Find your favorite recipe by googling “scotch eggs”.

 

Pickled Eggs - These might not be a favorite item on your list but you have extra eggs so why not give them a try?  At the very least, you can gather the kids around and conduct an experiment with eggs and various pickling recipes. There are many types pickling recipes with names like sweet and sour, pineapple pickled eggs, dark and spicy eggs, cidered eggs, garlic pickled eggs, and beet juice eggs.

 

Now, you have a few ways to make use of your extra hard boiled eggs. Don’t forget that you can slice and add to salads or cooked dishes for extra protein, too. And, if you just plain don’t like eggs, boiled or otherwise make up one or more of these dishes and share with family or friends.

So, you have extra hard-boiled eggs from your Easter egg dyeing adventures?  Don’t blame me, you’re the one that boiled them all. But since you have a few on hand, how about a few ideas of things you can do with your extra eggs, colored or not.

 

Deviled Eggs - The term deviled typically means spicy or hot. Adding black or cayenne pepper or even a bit of horseradish in your yolk mixture will certainly give you that taste sensation but a deviled egg can have a hint of sweet, too, when adding sweet gherkins or relish.

 

Oh, deviled eggs how I love thee! Sweet, spicy, tart or just plain tasty, deviled eggs are a staple of any picnic or barbeque with your favorite aunt or grandma smiling secretly at requests for her “secret” recipe.

 

Plain Ole Hard Boiled Eggs - Did you know that “hard boiled” eggs should not be actually boiled?  Why not, you ask? Because boiling the eggs makes them rubbery. Instead, you should boil the water, take the pot off the heat and leave the eggs in the hot boiled water for the length of time it takes to get them to the stage you like, soft- (1-4 mins.) or hard-boiled (15-17 mins). It’s also best to use older eggs and pierce them with a needle prior to cooking to make them easier to peel. Once they’re finished cooking (or after they’ve been dyed or decorated) simply peel, sprinkle with a bit of salt & pepper and enjoy.

What You Need:

 

1 (8 oz.) pkg. baby spinach

1/4 C red onion, sliced into rings

1 pint strawberries, sliced

8 strips of bacon, cooked and crumbled

1/4 C red onion, sliced into rings

1 C mayonnaise

1/2 C sugar

1/4 C raspberry vinegar

 

How to Make It:

 

Put the spinach into a large salad bowl.

Layer the onion rings over the spinach.

Spread the sliced strawberries over the spinach.

Sprinkle the bacon over the top of the entire salad.

Place the mayonnaise into a mixing bowl.

Sprinkle the sugar into the bowl with the mayonnaise.

Pour the raspberry vinegar into the mixture and whisk until the ingredients are completely incorporated together.

Pour the dressing over the salad and allow it to set 15 minutes while the dressing soaks into the salad.

 

Serves:  8

 

The salad won’t need to be tossed if you allow it to stand so the dressing can soak in.  This leaves your salad in layers and gives it an attractive look when placed on the table.  If you prefer, use a sweet salad dressing instead of the mayonnaise and sugar. I like the Wishbone Raspberry Walnut with this, or one of the Ken’s Dressings with Pecan in it.  Just whisk the vinegar into the salad dressing until well combined. 

A hearty salad you can enjoy at brunch or lunch.

What You Need:

 

8 slices of bacon

4 green onions

1 1/2 T red wine vinegar

1/4 C extra virgin olive oil

1/2 t salt, divided

1/2 t pepper, divided

8 C mixed salad greens

4 pears, peeled and sliced

1/2 C Parmesan cheese, shaved

 

How to Make It:

 

Set the oven temperature to 400 degrees and allow the oven to heat.

Place the bacon on a wire rack in a single layer.

Line a rimmed baking sheet with heavy duty aluminum foil.

Place the green onions on the prepared baking sheet.

Set the wire rack of bacon over the top of the green onions.

Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.

Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.

Place the cooled green onions in a bowl.

Pour the vinegar into the bowl with the onions.

Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.

Place the salad greens into a large salad bowl.

Pour the vinegar mixture over the greens and toss to coat well.

Place the pear slices on top of the greens.

Sprinkle the crumbled bacon over the entire salad.

Sprinkle the remaining salt and pepper over the salad.

Top with the cheese before serving.

 

Serves:  8

 

Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well.   The green onions in this recipe take on a flavorful taste due to the bacon drippings.  Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.

A sophisticated and unusual looking salad.

What You Need:

 

1 (8 oz.) box campanelle pasta

1 lb. fresh asparagus spears, sliced

1/2 C green onions, sliced thin

1/3 C fresh mint, chopped

1/3 C feta cheese, crumbled

3 large navel oranges, peeled and white pith removed

2 T olive oil

1 T cider vinegar

1/2 t salt

1/4 t pepper

 

How to Cook It:

 

Cook the pasta as directed on the box.

Add the asparagus spears to the pasta during the last 2 minutes of cooking time.

Drain, rinse under cold water being sure to drain well again.

Place the pasta and asparagus into a large serving bowl.

Fold in the green onions.

Add the mint and the cheese and toss until well blended.

Cut two of the oranges in half lengthwise.

Slice each half of the oranges crosswise then add them to the pasta.

Toss again to combine the orange slices well.

Shred 2 t of the orange peel and place in a shaker jar.

Squeeze 2 T of juice from the remaining orange into the jar.

Pour the olive oil and vinegar into the jar.

Sprinkle the salt and pepper into the mixture.

Shake well to combine the ingredients together.

Pour the dressing over the entire salad then toss to coat the salad mixture well.

Cover the salad and refrigerate from 1 hour to overnight.

Toss the salad again just before serving.

 

Serves:  10

 

Campanelle pasta is delicate yet sturdy pasta that is shaped like a cone with ruffles.  This pasta can be found in most supermarkets.

 

Most any type of citrus fruit such as limes, lemons or grapefruit can be used in this recipe.  Try them all and see which one you like the best.  The asparagus is optional. You might like to leave it out if you are serving it to your children.

What You Need:

 

1 (20 oz.) can pineapple chunks, reserve juice

1 (3.4 oz.) pkg. instant vanilla pudding mix (sugar free if you are counting calories)

1/4 C orange flavored instant breakfast crystals

1 (11 oz.) can mandarin oranges, drained

1 (16 oz.) can fruit cocktail, drained

2 bananas, sliced

1 pear, cut into chunks

1 apple, cut into chunks

1 C fresh strawberries, sliced

 

How to Make It:

 

Place the pineapple juice into a mixing bowl.

Sprinkle the pudding mix and the breakfast crystals into the juice.

Whisk until the powders are completely dissolved.

Place all the fruit into a large mixing bowl and toss to combine.

Fold the pudding mixture into the fruit well.

Cover and refrigerate for at least 1 hour or until chilled through.

 

Serves:  8

 

Use any type of fruit you like in this fun salad.  Peaches, apricots or kiwi all taste great and have loads of vitamins.  You can also substitute your favorite yogurt in place of the pudding.