Monday, July 25, 2016

Masonable Mondays #1 - Sushi Inspired

The #Masonable is getting so much attention right now. Everyone is sharing it on Pinterest, Facebook, on their blogs and YouTube. There was even a news station in Arizona that did a segment on their midday news. It is so exciting that everyone loves the idea and wants to share it or put their own twist on it or maybe I should say in it.

In light of all the buzz and attention the #Masonables have been getting I have decided to run a post every Monday with a new idea, tip or trick using those wonderful mason jars and fruit cups. This will be the very first #MasonableMondays of many more to come. 

This Monday I got inspiration from Sushi and the tasty eats from Japanese restaurants. I made a few classics in a jar like Miso Soup, Gyoza and a Salad with Ginger Dressing. Then I made 3 jars that you would never see in a sushi restaurant. It is not sushi, it is "Sushi-ish". A real sushi roll uses seasoned rice to keep all the tasty ingredients in a nice neat bite. I am using rice crackers to make a stack-able sushi bite. Any one jar would make a great snack. Pack any two or heck more depending on your appetite for a great lunch. So read on for 6 Sushi Inspired Masonables.



California "Sushi" Masonable

The first masonable I decided to make was inspired by a California Roll. This roll is probably one of the most popular on sushi menus. It is cool and refreshing with avocado, crab and cucumber. My version is also crunchy with rice crackers as the base of each bite. Like sushi these California stacks are best consumed in one big bite.



California "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of imitation crab or crab sticks
8 slices of English cucumber
1/2 an avocado, pitted, peeled and diced
1/4 tsp. wasabi
1/4 tsp. light soy sauce
1/4 tsp. rice vinegar
Furikake*

Directions

In a small bowl combine wasabi, soy and vinegar. Mix until wasabi is dissolved. Add avocado and stir or mash until avocado is well coating in the wasabi mixture. Set aside.

Fill mason jar with slices of crab stick and cucumber. Place one fruit cup in the top of the jar and spoon in the avocado mixture. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).





Philadephia "Sushi" Masonable

This might be my favorite of the "Sushi" Masonables. I am a sucker for smoked salmon and cream cheese. In fact this combination would make a delicious appetizer for a party. It does take some patience to layer the cream cheese and wasabi. Make sure the cream cheese is softened to make it a bit easier to spread. This one does have a bit more wasabi but it is not too much, just stick to the one big bite rule and all the flavors will combine into a perfect bite.



Philadephia "Sushi" Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round rice crackers
8 slices of smoked salmon
8 slices of English cucumber
2 oz. light cream cheese, softened
1/2 tsp. wasabi
1/4 tsp. light soy sauce
Furikake*

Directions

In a small bowl combine wasabi and soy. Mix until wasabi is dissolved. Set aside.

Fill mason jar with slices of salmon and cucumber. Place one fruit cup in the top of the jar and spoon in half of the cream cheese. Spread into a smooth flat layer. Top with wasabi soy mixture. Top with remaining cream cheese and spread smooth. Sprinkle top with Furikake*. Place lid on top of the cup. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: If you cannot find Furikake you can garnish with sesame seeds and finely sliced nori (dried seaweed).






Miso Soup in a Jar

I love miso soup! I have been buying the instant packets for years. I just recently started making my own with instant dashi and miso paste. I usually make it in a mug under my keurig. Sometimes I include small cubes of tofu. But on this trip to the store they were out. It is still deliciously savory and warm. A perfect compliment to any of the "Sushi" Masonables.



Miso Soup in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3/4 tsp. miso
Tofu, finely diced (optional)
3/4 tsp. instant dashi
2" x 3" piece of Nori or Wakame, broken or sliced

Directions

Fill mason jar with miso and tofu if using. Place one fruit cup in the top of the jar and fill with dashi and nori. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve. To serve remove jar from refrigerator and let jar come to room temperature. This is very important you do not want to add hot water to a cold jar. It will break. Add contents of fruit cup to jar and cover with 8 oz. hot water stir to combine and dissolve the miso. You can place jar on a Keurig and run without a pod on the medium setting. Again stir to combine and dissolve the miso and enjoy!





Gyoza in a Jar

This Gyoza in a Jar made me want a bigger jar! In fact I think I am going to have to buy the pint and a half jars (24 oz) now. Just so I can pack more Gyoza. I love these little dumplings and that dipping sauce is AMAZING! I used frozen dumplings in a bag this time. But I think I am going to make some homemade real soon. I need a Gyoza jar for each day of the week. Really I DO!



Gyoza in a Jar
Serves 1

Supplies

1 wide mouth pint Mason jar
1 empty fruit cup

Ingredients

3 or 4 frozen or homemade dumplings
Sesame Soy Dipping Sauce*

Directions

Cook dumplings according to package directions. Place dumplings in jar. Place one fruit cup in the top of the jar and fill with dipping sauce. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made an individual serving of the sesame soy dipping sauce. I used 1 Tbsp. each soy sauce and rice vinegar, some green onion tops and just a smidge of all other ingredients. Many frozen dumplings come with a dipping sauce. If you are short on time feel free to add it to your fruit cup instead.




Salad Jar with Ginger Dressing

I always enjoy the salads at Japanese restaurants, it is definitely the dressings. You don't find ginger or miso dressing just any where. So I wanted to include a salad jar in the line up of sushi inspired jars. It turned out so good. The dressing is the star here as well. Check out the link below to the dressing I made. I love the tangy sweet flavor. Who knew ketchup, ginger and lemon played so nice together.


Salad Jar with Ginger Dressing
Serves 1

Supplies

1 wide mouth quart Mason jar
1 empty fruit cup


Ingredients

1/2 roma tomato, diced
1/4 cup cucumber, diced
2 Tbsp. shredded carrot
1 green onion, sliced
2 cups torn romaine lettuce
3 Tbsp. Ginger Dressing*

Directions

Layer mason jar with tomato, cucumber, carrot, green onion and lettuce. Fill the fruit cup with ginger dressing and place in the top of the jar. Place lid on top of the cup. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: I made half a recipe of a ginger dressing I found on YouTube. But if you are pressed for time you can use any store bought Asian dressing.




Spicy Cucumber Tuna Salad Masonable

I can't believe I almost forgot to share this one with you. That would have been a complete shame. This is the second time I have made this salad. I normally make a mayo based spicy tuna salad. But this one might be a little better. It is so good! I have also made it with leftover salmon too. Just as yummy! I love the sweet mirin with the spicy sriracha. The cucumber adds a little crunch and the sesame oil and seeds gives it a nutty finish. It is such a light and fresh twist on tuna salad.



Spicy Cucumber Tuna Salad Masonable
Serves 1

Supplies

1 wide mouth half pint Mason jar
1 empty fruit cup

Ingredients

10 round rice crackers
5 oz. can light tuna in spring water, drained
1/2 cup cucumber, diced
1 green onion, sliced
2 tsp. mirin
1 tsp. sriracha
1/2 tsp. sesame oil
1 tsp. soy sauce
Black and white sesame seeds

Directions

In a small bowl combine tuna, cucumber, green onion, mirin, sriracha, sesame oil and soy. Stir until well combined. Fill mason jar with cucumber tuna mixture. Garnish with sesame seeds and a dot of sriracha. Place lid on top of the jar. Stack rice crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

*Note: The cucumbers in this salad will weep so if you want to make it a day or two in advance, leave the cucumber out. You can serve it similar to the California Sushi Masonable and slice the cucumbers.





Linking to:
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist Link Party

Thursday, July 21, 2016

Baked Eggs 8 Ways

Before my ankle injury, I had become obsessed with baked eggs. I got the idea from the Domestic Geek. You can make so many different styles. I have made spinach, artichoke and cheese. I have made bacon, tomato and Swiss too. Mushroom is also delicious. I even made one Miga style with broken corn chips, salsa and cheese. The possibilities are endless! I LOVE the texture of the egg whites cooked this way. That is saying a lot because I am not an egg white fan. I usually find them a little rubbery, but baked eggs are softer. I really really like the texture. You can make them healthy with all veggies or decadent with lots of cheese, sausage and/ or bacon. It is all up to you. I have baked several ramekins at once and was able to cook them according to each persons taste. Dear sister likes her yolk set so I just left hers in longer. Easy! So here are eight ways to enjoy baked eggs. I hope you will find one to make for your breakfast.



Baked Eggs
Serve 1

Ingredients

Cooking spray
1 large egg
your choice of protein, veggies and/or cheese
Kosher salt, black pepper and seasonings, to taste

Directions

Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place protein, veggies and/or cheese around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with salt, pepper or seasonings. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.

Variations:

Bacon Swiss Tomato Baked Eggs
Caprese Baked Eggs
Denver Baked Eggs
English Baked Eggs
Migas Baked Eggs
Mushroom Baked Eggs
Spinach and Artichoke Baked Eggs
Zucchini Baked Eggs

*Instructions and photos for all variations below.


Bacon Swiss Tomato Baked Eggs
10 or 12 grape tomatoes, halved
1 large egg
1 slice of Swiss cheese, chopped
1 slice pre-cooked bacon, chopped
Kosher salt, black pepper and red pepper flakes, to taste



Caprese Baked Eggs
10 or 12 grape tomatoes, halved
1 large egg
1 oz. fresh Mozzarella cheese or 3 Ciliegine balls, chopped
2 or 3 basil leaves, torn
Kosher salt, black pepper and red pepper flakes, to taste



Denver Baked Eggs
2 slices deli ham, chopped
2 Tbsp. onion, chopped
2 Tbsp. bell pepper (yellow, red or green), chopped
1 large egg
1 oz. cheddar cheese, shredded
Kosher salt and black pepper, to taste



English Baked Eggs
1 or 2 links pre-cooked breakfast sausage, chopped
1 small tomato, chopped
3 or 4 mushrooms, Quartered
1 large egg
Kosher salt and seasoned pepper, to taste

*Add a side of beans for a full English Breakfast.



Migas Baked Eggs
Handful of tortilla chips, crushed
1 large egg
2 Tbsp. salsa (green or red)
1 oz. cheddar or Mexican blend cheese, shredded
Sazon seasoning, to taste



Mushrooms Baked Eggs
5 or 6 mushrooms, sliced
1 large egg
Garlic powder, to taste
Dried thyme, to taste
Kosher salt, black pepper and red pepper flakes, to taste



Spinach and Artichoke Baked Eggs
4 to 5 oz. frozen spinach, thawed and squeezed dry
2 canned artichokes, quartered
1 large egg
approx. 1 oz. Italian blend or fresh Mozzarella or Parmesan cheese
Kosher salt, black pepper and red pepper flakes, to taste



Zucchini Baked Eggs
1 tsp. olive oil
1 clove garlic, sliced
1/2 zucchini, chopped*
1 roasted red pepper from a jar, torn
1 large egg
Kosher salt, black pepper and red pepper flakes, to taste

*Coat ramekin and zucchini with olive oil before adding egg.



So that is 8 ways to enjoy baked eggs!
But I am sure there are so many more ways 
to make this simple and easy dish.


Linking to:
Stone Cottage Adventures: Tuesdays with a Twist Link Party

Monday, July 4, 2016

Update

Well I bet you have wondered where I have been? Well...I severely sprained my ankle. I have basically been hobbling around, not driving because it is my right foot. So no shopping or cooking really, basically home bound. Good thing I work from home most of the time anyway. But I am on the mend. Using only one crutch and no crutch when there are cabinets I can brace myself on. I can carry stuff too! With the one crutch I can get myself a drink or make myself something to eat. It is the little things that make me excited. I can't carry the pug but I can let her out, feed her and get her water.


I am getting a lot of love from the pug. 
Evident by the pug fur on my ankle brace and everything else around here. 
I can't wait to vacuum. Boy I never thought I would say that ever. 
Did I say that?

Something amazing has happened while I have been missing. Though I have not been able to cook or blog. The traffic on the blog started to sky rocket. The post on Masonables became crazy popular! First on Pinterest and then on Facebook. I am humbled and excited about all this. Thanks to any and everyone who has visited that post and shared on their social media. I really appreciate it! While I started blogging to just pass on family recipes and recipes I never wanted to forget; I really enjoy helping others enjoy food and cooking. The shares and comments I have read really have made me feel like I can help. It just spurs me on to keep cooking and sharing.


Before my injury, I was testing more ideas for those mason jars and fruit cups. It is so frustrating that I can not get around well. I so want to get the new stuff made, photographed and posted. So please be patient and come back in the future for more #Masonable or Fruit Cup + Mason Jar ideas. I have a lot of ideas running around in my head. 

Another post to come is about my love of Baked Eggs. I was a little obsessed before my injury. I was making a new variation every morning. I will post them just as soon as I can. Until then I just want to thank everyone who visits my little blog. I appreciate your time and all the times you share my posts with others.

Have a Safe and Happy Fourth of July!

Saturday, May 14, 2016

Pizza Masonable

Here is a #Masonable for the kid in everyone. The Pizza Masonable! This jar is just assembly really. Buy your favorite pizza ingredients and pack them to go. Now this jar looks a little empty. It just did not fit in a half pint jar. It was close but just didn't make it. So I used a pint jar. So there is room in that jar for more pizza toppings. Maybe veggies, olives or Canadian bacon anyone? Just load it up. Just between us once you assemble you little pizza you can heat it in the microwave until the cheese melts. YUM! Hot or cold these little pizzas are a great snack or lunch.



Pizza Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round crackers
2 Tbsp. Pizza Sauce
8 Turkey Pepperoni
2 Tbsp. Mozzarella cheese

Directions

Fill mason jar with cheese and pepperoni. Place fruit cup in jar fill with pizza sauce. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.






So now that is four different Masonables for your lunch. 
And I still have two more ideas to come. So keep visiting. 
I hope to have them up soon.



Want more mason jar meal prep ideas?
Check out these other posts.

Shrimp Cocktail Masonable

Here it comes another #Masonable idea! This might be my favorite so far. The idea for this Masonable came from dear sister. Mom, sis and I were enjoying some boiled crawfish at home. She asked if I had a little disposable cup for cocktail sauce. I said I have those fruit cups? She grabbed three and brought cocktail sauce to each of us. That is when it hit me, wouldn't a shrimp cocktail make an awesome lunch. So guess what I made the very next day. The Shrimp Cocktail Masonable! So easy! Think about this! You could make a ton of these and put them in a bowl of ice for an outdoor party. Such an easy make ahead summer party appetizer. With or without crackers this would make great party food. You could use any number of dipping sauces too. Try Deckhand Sauce or Piri Piri Sauce or Kickin' Po Boy Sauce or even Thai Style Peanut Dipping Sauce. So many possibilities. I think I need more shrimp.


Shrimp Cocktail Masonable
Serves 1

Supplies

1 wide mouth pint Mason jar
2 empty fruit cups

Ingredients

8 round crackers
2 Tbsp. Cocktail Sauce
8 boiled shrimp

Directions

Fill mason jar with boiled shrimp. Place fruit cup in jar fill with cocktail sauce. Place lid on top of jar. Stack crackers on lid. Place fruit cup inverted on top of crackers and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.









Want more mason jar meal prep ideas?
Check out these other posts.


Linking to:
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Tumbleweed Contessa: What'd You Do This Weekend?

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