How to Pack the Perfect Salad in a Jar Cooking Lessons from The Kitchn (Image credit: Emma Christensen) We love our canning jars for everything from storing grains in the pantry to shaking cocktails in the park. But by far one of our most favorite ways to use our pint- and quart-sized canning jars is to pack them with salads. Yes, that's right, leafy green salads. Dressing goes on the bottom, veggies and other salad goodies get piled on top. How do the greens not get soggy? The basic idea when packing salads in jars is to start with the heaviest and most non-absorbent ingredients with the dressing on the bottom of the jar and work your way up through the lighter ingredients until you end up with the salad greens themselves. How does everything get mixed together? When you're ready to eat your salad, just unscrew the cap and shake it into a bowl. What's the best jar to use? Any canning jar can be used, but wide-mouthed jars are the easiest for both packing the salad into the jars and shaking them out again. How long will jars of salad keep in the fridge?
Chipotles Peppers photo by: gourmetsleuth.com [Chee-POT-tleh] peppers are smoked jalapeno chili peppers and are also known as chili ahumado. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. Article by: Barbara Bowman Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. Today Chipotles are used widely throughout Mexico as well as in the United States. Smoked Whole ChiliesChile ahumadopictured at the top of this page, (also referred to as "tipico" and "chile meco" - is greyish tan in color with a very rich smoky flavor. Morita, pictured below, means "little blackberry" in Spanish. Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert. Heat Scale Most of the natural 'heat' of the jalapeno is retained in the drying process. How to Buy Chipotles are available dried whole, powdered, canned in "adobo sauce" or pickled.
Mason Jar Zucchini Noodle Salads | Inspiralized Full disclosure: I’m writing this post at 10am. That’s 10am, today. Like, now. Last night, Lu and I went out to a restaurant in Chelsea called Toro. Fan-freaking-tastic. Anyway, I had full intentions on waking up early this morning to write this post. Let’s go back to Toro for a second. We ordered 8 tapas and sealed the deal with a chocolate dessert. Claps all around. Now that I’ve been honest, let’s get to the good stuff: the recipe! While I really really want to call this a “zalad,” I’m afraid to because a restaurant chain down south called “Zaxby’s” apparently has filed for or has a trademark on the word “zalad.” There are two trends that I’ve really wanted to try out: 1. 2. Unfortunately, I don’t own a microwave, so mug cakes aren’t in my future. To buy this large Kerr mason jar pictured in the images, click here. Today, we’re layering all sorts of healthy ingredients into a mason jar that’s perfect for meal prepping for the week or for bringing leftovers to lunch the next day. Step 6
Chile Peppers For serious pepper connoisseurs, there is a simple taste test that measures the tongue-scorching capsaicin content of these fruits. The highest capsaicin concentration is found in the placental region where the seeds are attached. Originally, human laboratory animals were "asked" to taste a series of peppers and rate their hotness. Since veteran pepper eaters tended to be desensitized to the intense heat, the test was performed on people who were not regular pepper eaters. The World's Hottest Chile Peppers Records are made to be broken, and this is certainly the case with chile peppers. From Reeves, Coon & Bosland, 2012 (see above paragraph). Hotness of a chile pepper can vary depending on the environmental conditions under which the specimen grew and how the laboratory test was conducted. According to Dr. In case you accidentally bite into a very hot chile pepper in a dimly-lit restaurant, try sipping on a dairy product, the thicker and creamier the better. Pepper Family (Piperaceae)
5 Affordable Mason Jar Salads Under 500 Calories | RECIPE CORNER Photo Credit: Recipe Corner – Amanda Patton We all know we should pack our lunches every day, instead of eating out. It's definitely the better choice for your health and your waistline. Recent research shows that people who eat lunch out every workday spend $2,500 each year. It's true that packing your lunch does require some forethought, planning and effort, but there’s one tool that has made brown-bagging fun again: MASON JARS! These perfectly portable containers never spill and, with a little ingredient layering, they keep your fruits and veggies from getting soggy. Always have leftovers at the ready. Here are five mason jar salad recipes – one for every day of the week – that cost less than the average restaurant lunch. Deconstructed California Roll - CLICK HERE FOR RECIPE Sushi has always been a lunch budget-buster… until now, thanks to this unrolled version of the very popular California Roll. Cost per serving: $5.50 (ingredients only, not including mason jars)
How to Roast Any Vegetable in 4 Steps Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: The 4 steps to roasting any vegetable, no matter the season. Roasting vegetables is a simple pleasure. From winter to spring to fall, most of our favorite vegetables -- potatoes, asparagus, squash, radishes -- can be dressed up by just a hot oven, a drizzle of oil and a sprinkle of salt. How to Roast Any Vegetable in 4 Steps 1. 2. 3. 4. Still want a recipe? You can even roast your fruit. We're looking for contributors! Photos by James Ransom Follow Marian Bull I take any chance I get to travel, explore, and eat. Past articles from this author you'll love:
I Love Pinterest: The Amazing Mason Jar Salads! SO....this is the beginning of week 3 on Weight Watchers and I am enjoying big success! 6lbs gone so far and I can already feel a big difference. Here's something that has saved me AND encouraged my husband (Mr. Honey Bun and Mountain Dew), and my kids (no tag names needed), to eat healthier without even realizing. So, here is our take on Mason Jar Meals, specifically Mason Jar Salads: Our first step: Hunting and Gathering. Not So Simple Life Our next step: cleaning, cutting, chopping. Then, assembly. Here are a few tips: 1. 2. 3. Here are some of our recipes: Poppyseed: Layer, in this order: -poppyseed dressing -carrot shreds -green peas -pineapple -blueberries -raspberries -lettuce Asian: -light asian ginger dressing -peapods -cabbage shreds -water chestnuts -bean sprouts -quinoa -toasted sesame seeds Seafood (I make a light dressing with light mayo, skim milk, s and p, and parmesan -dressing -cherry tomatoes (halved) -black olives -celery -drained canned crab / drained canned salad shrimp Caesar: -cukes -parmesan
VeganYumYum | Yup, I'm back. Mason Jar Meals Welcome to MasonNation Big Red Kitchen® is dedicated to teaching busy singles, couples, and families how to design healthy, delicious, and time-saving meals for fresh eating at home or on the go. I MasonATE my kids lunches, leftovers, office meals for Himself, snacks, and freezer meals. To me, the Mason Jar is a storage vessel plain and simple and that is all. Mason Jar Meals, Just Screw It Why to…How To…Need to…Part IPart II Mason Jar Meal Tutorials1 hour, 3 salads, 6 meals- How to make 3 classic salads for fresh, healthy, on-the-go eating Mason Jar Meal VideosThe fastest way to “rice” cauliflower- paleo friendly breakFAST/BrunchEggnog MuffinsTeeny Tiny Cinnamon RollsPigs in a Blanket Pancakes with Maple Fried ApplesSelf-Buttering BiscuitsPeaches and Cream Coffee CakesMini Jar Quiche and Go’sPaleo Breakfast Bowls AppetizersMini Quesadillas and Cinnamon Sugar ChipsSamosa BitesShrimp Louis DinnerChicken Cordon BleuCheese SteaksCurry in a Hurry with Cilantro Lime RiceStromboliCreamed Chicken By
The Great Salad Experiment - food I like a good salad, but I don't like making salad at all. Part of the problem is that I like a salad with a variety of vegetables, and that's just a pain to make for one person. And pre-made salad does not stay fresh for long. I thought about vacuum sealing a salad, but I was a bit concerned about all the plastic bags and the salad getting totally squished. Then I found the interesting idea of "salad in a jar." The idea is fairly clever: The Tilia Food Saver vacuum sealer has a mason jar sealer attachment. This works with any regular mouth mason jar - I was making small side salads so I used 16 oz. The salad-in-a-jar woman only put lettuce in her jar. While I was at it, I also prepared two jars, one with romaine lettuce cut with a knife, and one with lettuce that was torn. I packaged everything on a Monday morning and the plan was to see if I could make a whole week's salads in advance, and find out what does and does not keep.
Guest Post: Mason Jar Salads | The Paleo MamaThe Paleo Mama I am so excited to have my friend, Dusti, share her knowledge of making these convienent, beautiful, and frugal salads! Dusti is always showing off her beautiful pictures of these salads and I’ve been intrigued by them. I shared one of her pictures on my Facebook page and everyone LOVED them. Lots of people had questions about them…how to store them, how to stack the salad, how long they last…so I asked Dusti if she could share her wisdom with us all! Mason Jar Salads Thank you to my friend Jackie from “The Paleo Mama” for allowing me to write a guest blog post for her! Like most families, we continue to battle the “convenience” monster that hits the house between 11-1pm for lunch and 5-6pm for dinner. Having a 4-year-old son and a 2-year-old daughter can make prepping for meal times challenging. One thing I continued to see over and over again on Pinterest was these meals in a jar – specifically “Mason Jar Salads“. So one week I decided to give it a go. That’s it! 1. 4. 5.
Lacto-Fermented Dilly Carrot Sticks Today we have another guest post as part of our lacto-fermented week. If you’ve missed any of it be sure to check out my intro, Lacto-Fermented Roasted Tomato Salsa and Lacto-Fermented Escabeche. Today Cara from Health, Home, & Happiness shares with us a lovely recipe for fermented carrot sticks. We love carrot sticks, and we also love the health benefits of lacrofermented foods; they are rich in probiotics that help keep the gut flora in balance which in turn allows us to digest our food and absorb nutrients better. Fermented carrot sticks are also easier for little mouths to chew- perfect for young eaters. Recipe for Lacto-Fermented Dilly Carrot Sticks 6 medium carrots, peeled and cut into sticks1 tablespoon whey1 tablespoon sea salt1 tablespoon chopped fresh dill, or 1 teaspoon dried3 cloves of garlic, quartered (optional)Filtered water Fill to within one inch of the top with filtered water. After fermenting at room temperature, keep in your fridge- they last for months! KimiHarris
15 Foods to put in a Mason jar Mason jar recipes Storing your favorite foods in a Mason jar is a convenient way to have quick and easy meals on hand when you're in a time crunch. From a hearty breakfast to delicious desserts, here are 15 foods that you can put in your Mason jar. The Mason jar makes the preparation for this hearty breakfast minimal. Grab the jar, heat up the oats and go. Get the recipe >> Mason jar breakfast parfait Don't have much time to make breakfast? Find the recipe >> Fresh corn, edamame and radish salad Assemble this salad in your Mason jar for a quick grab-and-go lunch option. Learn how to make this fresh salad >> If you enjoy your Mexican dishes with lots of spice and kick, then you want to make sure you add this salad to your lunch menu. Get the recipe >> Chunky Mediterranean Mason jar salad Who doesn't enjoy a vibrant, colorful salad? Find the full recipe >> Caprese Mason jar salad This popular American salad is a quick option for a hearty, filling dinner. Learn how to make this salad >>
Oven Dried San Marzano Tomatoes | Penni Wisner Halved and seasoned San Marzano tomatoes ready to oven dry. Michael Chiarello taught me to oven-dry tomatoes. We were working on one of his early cookbooks and I’ve used the technique ever since. Because (the dirty little secret is:) even at the height of tomato season, sometimes they taste, well, not the way we remember or think they should. So we need to do something to them to add flavor, or to concentrate flavors already there, or both. San Marzano tomatoes after 2 hours in the oven at 250 degrees F. The flavor of San Marzano tomatoes, the highly regarded plum tomatoes recommended for sauce because of their meaty texture, often disappoints me. In pursuit of more concentrated flavors, I dry them, sometimes simply by putting them in the dehydrator and sometimes by oven drying them. I flavor the tomatoes with salt and pepper, vinegar, olive oil, garlic, and herbs, all dependent on whim and what’s in the garden and the pantry. San Marzanos after 2 more hours at 150 degrees F.