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

Hummus Power Bowls

I can't believe how excited I have become over this "no recipe" recipe. I mean it is just a salad really? It was funny how I came to learn about the Hummus Power Bowls, one day a co-worker ordered it at Panera for lunch. Then the very next day someone posted pics and a list of ingredients for a homemade version on My Fitness Pal. Immediately I was making my own at home. Now I am addicted. I have made them for lunch and dinner. They are so quick and easy. I have used deli turkey, can tuna and chicken; all delicious! I think what I love is that the hummus and lemon juice creates a creamy dressing for all the fresh ingredients. I even bought the ingredients and delivered them to my Mom. I also made my dear sister try one with tuna, she doesn't even like canned tuna. See I told you I was a little too excited. There are just so many flavor combinations you could make. Just change the hummus flavor, protein or veggies and you have a completely different bowl. Just you wait and see what I come up with next. Lots of ideas rolling around up there. In the mean time give this basic bowl a try and please comment leaving any combinations you try.

Hummus Power Bowls
Serves 1

Ingredients

Baby spinach
Sliced red onion
Halved grape tomatoes or diced tomato
Sliced cucumber
2 Tbsp. cilantro jalapeno hummus or any flavor you like
Sliced chicken, turkey, ham or flaked tuna
Fresh squeezed lemon or lime juice
Salt and black pepper, to taste

Directions

To build a bowl start with baby spinach, top with red onion, tomato, cucumber, hummus and chicken. Season with salt, pepper and a squeeze of lemon.

Here are some Hummus recipes for inspiration.

Best Ever 5 Minute Microwave Hummus

Honey Roasted Garlic Hummus

Smoky Three Pepper Hummus

Spicy Tomato and Olive Oil Hummus

Spinach and Artichoke Hummus

Traditional Hummus

Wasabi Hummus

Linking to:

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

My Pinterventures: Summer Salads Party

Hummus Experiment #3 and Recipe Reviews

Remember the smooth hummus experiment? Well I have been a little lax in experimenting. But when I came across Minimalist Baker's Best Ever 5 Minute Microwave Hummus recipe, I knew it was time for experiment number three. Dana went on and on about how close it was to restaurant hummus. Verdict ... She is SO RIGHT! Oh man this hummus is the right color, the right texture and taste amazing. It is so easy too. You just cook the garbanzo beans and garlic in the microwave and blend the hummus hot. Now you may be shocked at the amount of tahini and olive oil. But I think this is the secret to the recipe. I think many of us try to eliminate too much fat from our hummus recipes by cutting back on the tahini and olive oil. I am guilty of this myself. But it made a huge difference in the end results. So creamy and fluffy! I used four cloves of garlic because I knew cooking the garlic would mellow it out some. I didn't even add any salt because the can of beans I used were not low sodium. It taste perfect! I may have to revisit some of my own hummus recipes and "fatten" them up a bit.

So what did I do with this hummus? Well I admit, I ate some with a spoon. Don't judge! But the real reason I wanted to make hummus was to make a wonderful sandwich I just recently discovered. It is a Hummus Vegetable Sandwich from Martha Stewart. The first time I made this sandwich I made it with store bought hummus and finely diced olives. It was so amazing I decided to make homemade hummus and tapenade so I could make many more sandwiches. I have made sandwiches for my sister, I made a sandwich and took it to work for lunch. The hummus and the sandwich are so delicious. Turns out, this sandwich travels well too. It did not get soggy, it was perfect lunch time fare. I think this will become a regular around here. I hope you will try it for yourself.

Hummus Vegetable Sandwich
Adapted from Martha Stewart
Serves 1

Ingredients

2 slices light honey wheat bread
1/4 cup hummus
1 tablespoon olive tapenade
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Directions

Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

Want to know more about the Tapenade click here 

for two recipes. One spicy and one rich.

Linking to:

My Turn for Us: Freedom Fridays with All My Bloggy Friends

Reasons To Skip The Housework: Skip The Housework Link Party

Ms. enPlace: See Ya in the Gumbo

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Recipe Review: Tahini Salad

Recently I discovered Tahini Salad. I had it as a side at Pita De' Novo. It was so good! It is very similar to Shepherd's Salad but instead of feta it is dressed with a tahini dressing. I really like the nutty, creamy dressing with the fresh cucumber, tomato and herbs. Well after having this new experience I started looking for recipes. I found one at Ziyad Brothers. I followed this recipe as close as possible. I did have to use garlic powder because I had used all my fresh in another recipe. I was a little skeptical about adding warm water to the dressing, so I waited to add it last. I just knew it would water down the tahini. Well let me tell you when I put the tahini into the lemon juice it was like a science experiment went off. It got really thick and almost fluffy as I stirred. So weird? But when you add the warm water it was the consistency of dressing. I searched to see if this was normal and yes others report the reaction too. So don't be surprised. You can use it as a party trick on your friends. Tahini Salad is not only delicious but entertaining as well. I hope your give it a try.

Tahini Salad

Serves 8

Ingredients

2 English cucumbers, diced

4 tomatoes, diced

1 bunch green onions, sliced

1/3 tsp. garlic powder

3/4 cup Tahini sauce

1/2 cup Lemon juice

1/2 cup water, warm

1/4 cup Olive Oil

1 bunch Parsley, chopped

1/4 cup fresh mint leaves, chopped

Directions

Dice cucumbers, tomatoes, and green onions and mix together in bowl. In a small bowl, mix together garlic powder, Tahini sauce, lemon juice, warm water and olive oil. Pour over cucumber mixture and mix well. Sprinkle with mint leaves and parsley, stir well. Serve chilled.

Linking to:
Ms. enPlace: See Ya in the Gumbo
My Pinterventures: Summer Salads Party

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Mango Tomato Gazpacho

This gazpacho recipe is inspired by a salad we make often when mangoes are in season. Mango, Tomato and Avocado Salad is a delicious mix of sweet, bright and creamy ingredients. Mangoes, tomatoes and avocados are just meant to go together in my humble opinion. I love the cilantro, onion and garlic with these fruits. It is what makes this salad savory too. I just knew this combo would make a great summer gazpacho. I was right. It is so smooth and well balanced. I decided to add jalapeno, sweet pepper and cucumber for crunch and texture. I really liked the sweet and spicy together. This would make a great starter for a fish or seafood meal. I added a lot more avocado to my serving than you see here in the photos. It was so good! Next time I see mangoes it will be hard to decided what to make salad or gazpacho?

Mango Tomato Gazpacho 
Make 1/2 gallon; 8 (1 cup) servings

Ingredients

2 ripe mango, peeled and diced
2 ripe tomatoes, diced 
1/2 English cucumber, seeded and diced 
1/2 purple onion, diced 
1 Jalapeno pepper, seeded and diced 
1 mini sweet pepper (red, yellow or orange), seeded and diced
1 clove garlic, minced 
1/2 bunch Cilantro, roughly chopped
1 cup low sodium V8 vegetable juice 
1 cup orange juice
2 or 3 dash of hot sauce 
Kosher salt, black pepper and red pepper flakes, to taste
Juice of 1 lime
2 Tbsp. white vinegar
2 Tbsp. olive oil 
Sliced avocado, jalapeno and more sweet pepper for garnish

Directions

Combine first eight ingredients in a large bowl. Place half of these ingredients in a blender with vegetable juice, pulse until the desire consistency. Place in a large pitcher or bowl (I use a one gallon pitcher). Place remaining ingredients except avocado in the blender, pulse until the desire consistency. Add to the pitcher and stir to combine. Refrigerate for 8 hours or overnight to blend. Serve garnished with sliced or chopped avocado, jalapeno and sweet pepper.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Snippets of Inspiration: Weekend Wind Down Link Party
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday

Gazpacho

I love gazpacho in the summer, when the tomatoes are big and red. I went back to Ed Lester Farms yet again. I brought back huge, beautiful, red, ripe tomatoes. It is so amazing to cut into a tomato and not see white in the center. These tomatoes are as red inside as out. I also found the cucumber, red onion and bell pepper I needed to make this gazpacho. This is a recipe from the WW Recipe Review board. I have made it many, many times. It is really delicious. Over the years I have decided I like a blend of herbs in this recipe. Equal parts parsley and cilantro is perfect. I have used both V8 and tomato juice before. I still can't decide which I like better? As I type this I am thinking this batch of gazpacho was the best yet. But I have to admit I have thought that before. I think it really comes down to the fresh tomatoes and cucumber. This is such a delicious soup! It is almost like salsa in a bowl. It makes a great starter, snack or light lunch. I need to make this recipe a few more times before the summer tomatoes are gone.

Gazpacho 
Makes 1 gallon; 16 one cup servings 

Ingredients

6 ripe tomatoes, diced 
1 purple onion, diced 
1 English cucumber, seeded and diced 
1 green bell pepper, diced 
2 stalks celery, diced 
1 handful each Parsley and Cilantro, roughly chopped 
1 bunch of green onions, sliced 
1 clove garlic, minced
4 cups low sodium V8 vegetable juice (or tomato juice) 
1 teaspoon Worcestershire sauce
1 or 2 dashes of hot sauce, or to taste 
2 teaspoons of sugar 
Kosher salt, black pepper and red pepper flakes, to taste
1/4 cup red wine vinegar 
1/4 cup olive oil 

Directions

Combine first 8 ingredients in a blender or food processor, pulse until the desire consistency. It will have to be done in batches. Combine all ingredients in a large plastic bowl (I use a 1 gallon pitcher), refrigerate for 8 hours or overnight to blend.

Want More Gazpacho Ideas?

Try These Other Great Recipes.

Creamy Gazpacho

This is a wonderful smooth, very creamy gazpacho from Kelsey Nixion of the Cooking Channel. This one you can sip from a glass. I have made it a few times and really enjoyed it.

Cajun Gazpacho

This is actually one of my recipes that I entered in a recipe contest. It won a prize and was published in Country Woman Magazine. It is an adaptation of the recipe I am sharing with you in this post. I just added lots more spice, flavor and seafood. It tastes like a cross between a bloody Mary and cocktail sauce. Delicious! Don't be intimidated by the long list of ingredients.

Green Tomato Gazpacho

This gazpacho is surprisingly sweet and creamy. You would think the green tomatoes would be tart, but they are not. The best way to describe this one is it is sweet and crisp. It also has a great texture, sort of crunchy like pickle relish. It would be a beautiful starter for summer meal.

Linking to:

Ms. enPlace: See Ya in the Gumbo

The Chicken Chick: Clever Chicks Blog Hop
The Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday