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

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Piccadilly Salad

Growing up the family would go to the cafeteria on occasion. Piccadilly Cafeteria is what I remember most. The funny thing is I don't remember the entrees we would get. I remember choosing the appetizers and dessert. There was an Italian salad, gumbo and cheesecake. That is the extent of my memory of the dishes we would always get. I remember the cheesecake being a must have and then having to agonize over whether to get the salad or gumbo. The funny thing is I remember us all getting the gumbo, but Mom and Dad always complained because it wasn't like home. The salad on the other hand was always delicious. It was served ice cold in a little square baking dish with the dressing on the side. It sat on a chilled buffet table so even the dish was cold. This week I decided to relive those cafeteria days by making a Piccadilly Salad at home. The salad is very simple but very flavorful as well. It is a simple layered salad starting with iceberg lettuce. All the flavor comes from the salty and savory toppings. The Parmesan is nutty, the capers briny and the anchovies add salty, slightly fishy, umami flavor. Then you drizzle the whole thing with Italian dressing. With all this flavor there is no need for salt just some freshly ground black pepper. It is so good! Dear sister thought there may have been olives on the cafeteria salad. I tried it with and without. Both are great but I think I like without because the capers shine more. This is a great starter for a dinner party. You can assemble them ahead of time and refrigerate until ready to serve. They will be ice cold just like the salad of my youth. 

Piccadilly Salad
Serves 1

Ingredients

1/4 head of iceberg lettuce, shredded
1 to 2 Tbsp. Parmesan cheese, shredded
1 to 2 tsp. capers, drained
Black pepper, to taste
2 anchovie filets
2 Tbsp. Italian salad dressing (fat free works too)

Directions

Assemble salad in a chilled bowl. Layer lettuce, Parmesan and capers. Season with black pepper. Garnish with two anchovies and a shot glass filled with Italian dressing. To serve pour dressing over the top.

Print It

Linking to:
The Tumbleweed Contessa: What'd You Do This Weekend?
Yesterfood: Treasure Box Tuesday
God's Growing Garden: Tuesdays with a Twist

Spicy Cilantro Coleslaw

I don't remember how this recipe came about. I seem to remember making it for a BBQ dinner with the family. It was a huge hit with Mom and dear sister back then. I love the sweet heat in this slaw. The honey and rice vinegar adds just a hint of sweetness. They also balance the heat of the pickled jalapenos. The cilantro is also a great ingredient in this slaw, adds lots of flavor and freshness. This slaw is so fresh and light, perfect for a BBQ, fried fish or on tacos. That is my plan for this slaw tonight. It is going to add crunch to my Piri Piri Salmon Tacos. So I hope you will give it a try and don't forget to check out the tacos too.

Spicy Cilantro Coleslaw

Makes 8 servings

Ingredients

1 bag coleslaw mix

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt, or to taste

2 Tbsp honey

1/4 cup pickled jalapenos, chopped

Directions

Whisk vinegar, oil, salt, honey and jalapenos in a large bowl. Add cilantro and coleslaw mix; toss well to coat and let flavors blend about 30 minutes. 

Linking to:
Carole's Chatter: Food on Friday - Picnic Food
My Pinterventures: Summer Salads Party

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

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

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

Men’s Club Coleslaw

My Dad has been a member of the Men's Club at church for many years. These special men from the church plan fundraising activities to do projects around the church. Most of the time the money is for materials and they provide the hard work and talent it takes to make the improvements. One of the fundraisers is an annual Chicken Char-broil. They start days in advance with prep work and then Sunday after church they sell plates with half a char-broiled chicken, dirty rice, coleslaw and a roll. I have always asked Dad how do they make the coleslaw? Can you get the recipe? See my family really doesn't have a coleslaw recipe to call it's own. So I would love to use the Men's Club recipe as our tradition. Dad says that he is usually doing other tasks but they make tubs of it at a time so he does not know the proportions. He said they use Miracle Whip, Wishbone Italian Dressing, sugar and garlic paste. They like to use the cross-cut cabbage because it is easier to get into the foam cups they serve it in. Well I have tried a number of times to make a small batch and failed. But I think I have finally got something delicious this time. This is not the official recipe of the Men's Club. It is my version. It has great garlic flavor which is unique in coleslaw. It is not too sweet, just right. I love how savory and how easy it is to prepare. I still hope to get the secret recipe one day. I just may have to volunteer to stir the tub in order to get it. In the meantime I am happy to use this as my recipe whenever coleslaw is in order. I hope you enjoy it too.

Men’s Club Coleslaw

Serves 6 to 8

Ingredients

1/2 cup Miracle Whip Salad Dressing

3 Tbsp. Wishbone Italian Dressing

3 Tbsp. sugar

1/2 tsp. kosher salt

1/8 tsp. black pepper

1 clove garlic, grated

16 oz. coleslaw mix (cross-cut if available)

Directions

Combine all ingredients except coleslaw mix in the bottom of a large salad bowl. Stir until combined well and sugar has dissolved. Stir in coleslaw mix until well covered with dressing. Served chilled.

Linking to:
Ms. enPlace: See Ya in the Gumbo
My Pinterventures: Summer Salads Party
Carole's Chatter: Food on Friday - Picnic Food