The Lettuce Experiment and a Giveaway

February 7, 2010

2 wk lettuce bowl

In anticipation of post-Superbowl guilt and regret regarding food choices and excess, I’m revisiting the whole salad-in-a-jar idea this week.  It is my number one skinny secret.

I’m also celebrating the 6-month anniversary of this blog.  Leave a comment to be eligible to win the giveaway at the end of this post.

Several commenters on the first post of this blog, Salad in a Jar, have asked questions about using other methods to preserve lettuce.  To validate my claims about why vacuum-packing lettuce is better, I did a scientific experiment right here in my very own lab kitchen.

On Sunday, January 17, I cleaned, chopped (with a regular knife–no plastic knife or hand tearing here because I don’t have time for that) and vacuum-packed Romaine lettuce fresh from the store.

Can’t be sure how fresh the lettuce in the store was and I realize it could be a factor.  Nevertheless, I pretty much ignored that fact since it is out of my control.  I always try to buy the latest date I can find–as I’m sure you do also.

In addition to the vacuum-packed lettuce, I  prepared a plastic bag full of lettuce with a paper towel to absorb moisture.  I also packed lettuce in quart jars but did not vacuum pack it–simply put the lid on.

01-18-10 lettuce Second Day

01-20-10 lettuce Fourth Day

01 22 10 lettuce

Sixth Day

01 24 10 lettuce Eighth Day

01 26 10 lettuce Tenth Day

01 28 10 lettuce Twelfth Day

1-30-10 lettuce jars Fourteenth Day

What you cannot see here is how moist the lettuce is in the vacuum-packed jars compared to the other lettuce. Which means it’s crisper.  Of course, there are no brown edges like the plastic bag lettuce and  lettuce from the unsealed jar because there is no oxygen inside a vacuum-packed jar.

Let me reiterate that ALL LETTUCE WAS STORED IN THE REFRIGERATOR for the entire two weeks.

Only Romaine lettuce was tested.  I would expect results with other types of lettuce to vary.

Observations:

1.  Up until the fourth day, there doesn’t appear to be much difference in the brownness of the edges.  However the vacuum-packed lettuce is crisper and more moist compared to the others.  Guess you’ll have to take my word for it.

2.  Unsealed, cut lettuce goes downhill after four days.

3.  If you do not cut the lettuce, the results may be different.  However, my whole reason for vacuum-packing lettuce is to make a grab-and-go salad that requires absolutely no preparation on a busy workday morning.  Therefore I have NO EXCUSE for not taking a healthy lunch–every single day.

If you have been thinking about purchasing a vacuum-pack machine and aren’t sure if you will use it, here is my advice.

1.  If you want to pack lettuce as I have shown, you ABSOLUTELY MUST have a wide-mouth lid attachment.  You cannot pack lettuce in plastic bags.

You may also use plastic canisters sold with some systems but my experience with them is bad.  They crack. Quickly.  Don’t waste your money.  Besides, the glass quart jars are cheap and you’ll want several of them.

2.  Do you regularly shop at warehouse stores?  If so, you can use it to freeze smaller portions. (Remember the plastic bags are expensive to buy.) Vacuum packed food does not turn icy like  it does in plastic wrap or regular plastic bags.

3. Do you like to seal your flour, sugar, cornmeal, pasta, rice, etc?  Quart and half gallon canning jars work well.  Again you will need the wide-mouth lid attachment.

4. Do you like to keep your leftovers? If so, this is a great way to store them in the freezer while maintaining maximum freshness. Avoid the “icies”.

To summarize, if you don’t cook much, don’t buy much food, don’t think more than one day ahead about what you will eat, and/or have no interest in storing lettuce or fresh produce longer than 3-4 days, I would not recommend a vacuum-pack machine.

If, on the other hand, you cook a lot, buy in quantity, or want to get serious about eating right even though you have a tight schedule (i.e. salad in a jar), think about  buying this handy gadget.

31FPdIUAKwL__SL500_AA280_

Are you still with me?  If so, I am giving away a brand new vacuum pack machine from FoodSaver to celebrate the 6-month anniversary of this blog.  It will come with a wide-mouth lid attachment which is essential for packing salad in a jar.

To enter the contest, tell me your favorite kind of food to see on this blog.  It could be a specific dish or a general category such as desserts,  low-calorie food, salad ideas, quick and easy or family favorites.

Please don’t enter more than once–thank-you very much. Winner will be chosen at random.

The contest will close Thursday evening, February 11 at 10:00 CST.  Winner will be announced Friday morning February 12.

p.s.  If you are reading this in your email, please leave a comment on my actual blog–online–to be entered in the contest.

p.p.s.  This contest is sponsored only by me, Romaine.  Aka Paula.  But if FoodSaver calls, I would love to talk.

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Red Beans and Rice

February 5, 2010

two bowls red beans 

Since the Superbowl includes the New Orleans Saints, Cajun food seems appropriate this week. The cold, rainy weather we’ve had lately is another good reason to think about cooking red beans and rice. Not that I need an excuse.

It’s pretty bad when your standard of excellence for a certain food is a fast food joint.  But it’s true.  My kids (and me, I’ll admit) want red beans and rice that remind us of Popeye’s.

My son is pretty sure I would never put as much fat as necessary to make my red beans taste like theirs.  He might be right.  But this recipe is so tasty and fresh, it’s not missed.

top down redbeans and rice 

The secret may be the sausage.  Get the real andouille sausage if possible.  I love the turkey andouille at Whole Foods. If you can’t find andouille, go with kielbasa.

Also note the long soak time with lots of SALT! Although skeptical at first, I’m now a believer. Don’t worry. It gets rinsed off. 

Red Beans and Rice

Ingredients:
1 pound small red beans, rinsed and picked over
4 slices bacon, chopped fine
1/2 medium onion, finely chopped
1/2 cup green bell pepper, seed and finely chopped
1 celery rib, chopped fine
1 tablespoon minced garlic
1 teaspoon fresh thyme leaves (1/2 teaspoon if substituting dried)
1 teaspoon sweet paprika (I used smoked paprika)
2 bay leaves
1/4 teaspoon cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices
1 teaspoon red wine vinegar, plus extra for seasoning

Directions:
First: Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl.  Add beans and allow to soak from 8 to 24 hours. Drain and rinse well.

Second:  Fry bacon until brown and crispy. Add onion, bell pepper and celery.  Saute until softened.  Stir in seasonings (garlic, thyme, paprika, bay leaves, cayenne pepper and ground black pepper) and cook for about 30 seconds.

Third:  Stir in beans, broth and water. Bring to boil.  Reduce heat and simmer approximately 1 hour.  Beans should be just tender and liquid starting to thicken.

Fourth:  Stir in diced sausage and 1 teaspoon red wine vinegar.  Continue cooking beans another 30 minutes until tender and creamy.  Season to taste with salt and pepper.  I put hot sauce on the table for those members of my family with numb tongues.

Serve over long-grain rice.

Long Grain Rice

Add 1 tablespoon oil or butter to skillet.  Add 2 cups of rinsed and drained long grain rice to skillet and saute until chalky-about 1-3 minutes. Add 3 cups water and 1 teaspoon salt and bring to boil. Lower heat, cover and simmer until liquid is absorbed, about 18 to 20 minutes. Fluff with fork before serving.

Adapted from January/February 2010 Cooks Illustrated magazine.

COMING SUNDAY: A GIVEAWAY…and the lettuce experiment.

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Warm and Toasty Nuts with Rosemary and Shallots

February 3, 2010

close-up nuts in mug

Just in time for the Superbowl, these nuts are a great idea for your snack table.

At a recent Christmas cookie exchange, which I told about here, this recipe was the star of the show.  Nevermind the sparkly cookies,  decorated cut-outs,  fudge and numerous other sweets.  We wanted savory.  We wanted spicy. We wanted salty.  We wanted what we could smell baking in the kitchen. 

nuts on pewter plate 

And…we got it.  Rosemary, shallots and garlic flavor these toasty mixed nuts.  It’s best to eat them warm out of the oven. Certainly the same day. I recommend serving them from a small crock pot since “warm” is really the only way to eat them right.

nuts in mug 

One warning: the smell!

Oh my! Talk about aromatherapy. One whiff and you will forget about your troubles and your waistline. They may even help soften the disappointment if your favorite team didn’t make it to the Superbowl. (Too bad about those Cowboys.)

Warm Mixed Nuts with Rosemary and Shallots

Ingredients:
5 cups mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
1 tablespoon extra-virgin olive oil
2 small shallots, thinly sliced crosswise into rings to yield about 1/4 cup
3 garlic cloves, thinly sliced lengthwise
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh rosemary
1/4 teaspoon cayenne pepper
1 tablespoon firmly packed dark brown sugar
1 tablespoon kosher salt

Directions:
First: Preheat oven to 350 degrees. Arrange nuts in a single layer on baking sheet and toast until golden–8-12 minutes. Transfer to a large bowl.

Second: Add shallots and garlic to hot olive oil in a small skillet over medium heat. Fry until golden brown. Remove to paper towels and set aside.

roasted nuts story board 

Third: Pour melted butter over nuts. Stir in rosemary, cayenne, brown sugar, and salt. Add shallots and garlic and combine well. Serve warm. Nuts can also be reheated in a 300 degree oven for 8-10 minutes but watch carefully.

Thanks to my friend, Scooter, for alerting me to this recipe which originally appeared in Martha Stewart’s Hor D’oeuvres Handbook.

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