Salad in a Jar » Family Recipes

Life Without TV and a Simple Pot Roast

Paula — Wed, 01 Feb 2012 23:16:20 +0000

Kay's Pot Roast with Gravy

My parents chose not to have a TV in the house when I was growing up. Evenings were a time of practicing piano, reading, doing homework, and playing Scrabble with my dad during the winter. Don’t be thinking it was a joyous time of family sharing every night, a la Norman Rockwell. I complained, convinced I would grow up to be a freaky farm girl, out of touch with the real world. However, I did love the Scrabble games.

They were open-dictionary affairs. Dad allowed us to pore over a big, fat Webster’s in search of the perfect word. While some would call it cheating, our vocabulary expanded and we learned to spell. Never mind that our favorite words were only two letters long and not ones we would likely use in real life. The dictionary also made for fewer arguments that started with “That’s not a real word!”

We kept notes about high scores on the inside of the box. Obviously, this is not the box we used at home. That one is even more interesting.

So now you understand why I’m addicted to Words with Friends, just like many of you. Not only does it remind me of good times with my dad, it’s a challenge with meaningless consequences– the perfect stress-reliever.

My older sister’s pot roast is another good memory from childhood. Many times I walked into her house after church to the perfume of this recipe cooking in the oven. M-m-m-m. Now that’s what I call aroma-therapy!

Because it’s basic, Kay’s recipe provides plenty of opportunities for customization.

Add garlic.
Cut roast into small chunks to make Beef Tips and serve over rice.
Substitute red wine or burgundy for some of the water.
Use milk instead of water in the gravy.
Add thyme, a bay leaf and/or rosemary.
Add sliced mushrooms, fresh or canned.

Kay’s Pot Roast

5.0 from 1 reviews

Recipe type: Entree

Author: My sister, Kay

Prep time: 30 mins

Cook time: 3 hours

Total time: 3 hours 30 mins

A simple pot roast that’s perfect for Sunday dinner

Ingredients

ROAST
1 2-4 pound chuck roast
Flour
Salt
Freshly-ground black pepper
1 tablespoon vegetable oil
1/4 cup onions, chopped or 1 tablespoon dried, minced onions
1 tablespoon beef bouillon crystals or 1 cube, crushed
1 teaspoon Worcestershire sauce
1/2 – 1 cup water
GRAVY
1 tablespoon flour
1/4 cup water
Salt and Pepper

Directions

ROAST

Dredge trimmed chuck roast in flour seasoned with salt and pepper. (I don’t dredge the meat in flour, and it seems to make no difference in the end but my sister has always dredged her roast in flour for reasons not fully explained.)
Heat oil in large pot and brown roast on both sides at a high temperature.
Sprinkle onion over roast. Add beef bouillon, Worcestershire sauce, and pepper.
Pour water around edge of pan. Cover and cook at 300 degrees for 3 hours. Check once or twice to make sure there is enough water. (Amount of water needed can vary greatly according to the type of pan you use.)
When roast is fork-tender and falling apart, remove from the pan and make gravy with the drippings.
Optional: Add quartered, peeled potatoes and whole baby carrots the last hour.

GRAVY:

Add flour to water and mix well. Add to drippings (if there aren’t many drippings, add water until you have at least a cup of broth) and whisk well. Cook on medium-low until thickened. Using milk instead of water will make a lighter-colored gravy with a slightly richer taste.

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Spicy Mango and Cranberry Cream Cheese Appetizer

Paula — Thu, 26 Jan 2012 00:00:26 +0000

Habaneros give this recipe a kick your guests will love.

My friend Tamara was my husband’s friend first. Not in a romantic way, I don’t think, just a friend. They went to church together as kids, so I inherited our friendship. And I’m glad I did. The amount of blackmail material I’ve squeezed out of her should last for several years.

Seriously, God has used Tamara to teach me a few things about caring for elderly parents, hospitality, and being joyful when life isn’t. She’s a good cook, too. This oft-requested recipe is just one example.

You’ve probably already seen various toppings poured over a block of cream cheese, but this cheese has Gorgonzola added which contributes a certain something special you will be hard-pressed to identify. But the best part is the sauce–Mango Green Apple Habanero Sauce by Cookwell. Unfortunately, it can be difficult to find, but it’s available online, so I decided to go ahead and share it. In Texas, it is available at some H-E-B stores (found mine in Burleson). I am guessing jalapeno pepper jelly would be a good substitute if you can’t find the mango sauce.

Tamara's Spicy Mango and Cranberry Cream Cheese Appetizer

This goes together quickly. Seems like a great idea for a Super Bowl party!

P.S. I was not compensated in any way by Cookwell for saying nice things about their product.

Spicy Mango and Cranberry Cream Cheese Appetizer

Recipe type: Appetizer

Author: from the kitchen of Tamara Allen

Prep time: 10 mins

Total time: 10 mins

Serves: 20

Ingredients

1 bottle Mango Green Apple Habanero Sauce by Cookwell Company (See note)
2 tablespoons Gorgonzola cheese, crumbled
2 8-ounce bars cream cheese, softened
1/2 cup green onions, sliced
1/2 cup dried cranberries

Directions

Combine 1 tablespoon Mango sauce and Gorgonzola with cream cheese using a food processor, mixer, or the back of a spoon and elbow grease. Spoon onto a sheet of plastic wrap and mold into desired shape such as a roll or brick. Chill.
Blend the remaining bottle of the sauce with the onions and cranberries. Mix well.
When ready to serve, place cheese on serving plate and cover with sauce, onion, and cranberries.
Serve with crackers.

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Which Vacuum-Pack Machine Should I Buy to Make Salad in a Jar?

Paula — Thu, 19 Jan 2012 03:57:56 +0000

Next to questions about the feasibility of adding veggies to salad in a jar (answered here), readers ask me most often which vacuum-pack machine to buy. I’ve done some homework and tried out a few different systems to save you the trouble and give you some choices.

A simple FoodSaver vacuum-pack machine with the requisite port needed for the wide-mouth attachment

When I started vacuum-packing salads, I used a FoodSaver machine like the one above. I ordered the wide-mouth attachment and purchased wide-mouth (easier to seal and fill than regular-mouth) quart-size glass canning jars. Unless you have great plans to vacuum-pack most of the food in your refrigerator and freezer, you don’t need a fancy machine. However, to make salad in a jar my way, you must have the following:

a port on the machine (see picture above)
the wide-mouth attachment (ordered separately)
a hose

Please note the hose comes with the machine, not the attachment. You can order a replacement hose here.

The reuseable flat lid goes on top of the jar inside the attachment when lettuce is ready to be vacuum-packed. Once sealed, remove the attachment and place the metal collar on top of the flat lid as insurance to keep the jar sealed in the refrigerator.

I still love my FoodSaver and use it occasionally, but I’ve found some cheaper and space-saving alternatives.

The handheld system seen below is also manufactured by FoodSaver but costs only about $20 and sometimes you can find it for less. You still need the wide-mouth attachment as seen in the picture, but not the hose. You must press firmly against the opening in the top of the attachment to seal the hole so the machine can vacuum properly. It’s rechargeable. This gadget can also be used with specially-designed zipper bags sold by FoodSaver.

Press firmly to create a seal on top of the attachment.

Another option I recently discovered is a hand-held sealer by Reynolds called a Handi-Vac. Although I think they may be out of production now, they are still available at some Big Lots stores for only 3 dollars. Again, you don’t need the hose, but you still need the wide-mouth attachment.

Battery-powered Reynolds Handi-Vac

This works the same way as the Food Saver hand-held device. Position the nozzle over the top of the wide-mouth attachment and press the button to suck the air out of the jar.

Cover the hole and press firmly to create a seal that will allow air to be sucked out of the jar.

This is my personal favorite because it is cheap, small, relatively quiet, and it works! Hope you can find one.

Oh– and one more thing…it works with Ziploc vacuum bags sold at the grocery store but only if you purchase this little rubber adapter sold by Reyn-Lock.

WORKS GREAT with Ziploc vacuum bags!

At 19.95 for one of these adapters, it is incredibly over-priced, and I could only justify it in the name of research. The seal doesn’t seem to hold quite as long or as tightly as a regular FoodSaver machine does with custom-cut bags, but the Ziploc bags are more convenient due to the ease of resealing– perfect for cheese and nuts.

I do have one more option in case you already own a regular FoodSaver machine and a large FoodSaver canister. Attach the hose to your machine and the canister lid. Put the jar inside the canister and seal. Immediately remove the jar and place the metal collar on top of the flat lid and repeat with your other jars. This is a really good use for these canisters because they are not good for storing food. My experience, shared by many, is that these canisters quickly develop cracks, making them useless–except for sealing salad in a jar.

Best use I can think of for these canisters sold by FoodSaver

I have not tried any other brand of full-size vacuum-pack machines because I have not found any with the large-mouth jar attachment. If you know of one, please let me know.

Also, I have not received one dime for references to FoodSaver, Reynolds, or Reyn-Lock in this post. Just sharing what works for me.

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6-Minute Strawberry-Balsamic Sauce

Paula — Thu, 12 Jan 2012 01:55:11 +0000

6- Minute Strawberry Balsamic Sauce tastes fabulous spooned over my homemade Greek yogurt.

It can be difficult to find flavorful and reasonably priced strawberries in the wintertime. So how’s a person to get their strawberry fix? Try this strawberry balsamic sauce with frozen strawberries.

Frankly, if I can’t get good, fresh strawberries, frozen ones are not an option for me unless I’m making a smoothie– until now. When cooked in the microwave, frozen strawberries are transformed into a thick and richly flavored sauce. Some would call it a reduction but I call it perfect for pouring over yogurt and ice cream. I can’t stop thinking of other possibilities such as pound cake or waffles.

What led me to this discovery was an assignment by the California Strawberry Commission to come up with a healthy recipe using frozen strawberries. Since smoothies and ice cream have already been done a few zillion times, I decided to try making a healthy strawberry dressing using strawberries prepared in a similar way. Jump over to their blog to read the tasty results.

HOW TO MAKE STRAWBERRY-BALSAMIC SAUCE IN THREE EASY STEPS!

Chop 1-1/2 cup frozen berries–a little smaller than seen here.

Place in nothing smaller than a 1-quart Pyrex bowl. Add 1/4 cup balsamic vinegar to uncooked strawberries or leave it out if you prefer.

Cook in the microwave for 6 minutes, UNCOVERED, no stirring necessary. Sauce thickens as it cools.

This will remind you of strawberry preserves except it’s a little thinner and not as sweet unless you add sugar or sweetener. If I want it sweeter, depending on what I’m serving it with, I start with 1 tablespoon of sugar or honey or 2 packets of Splenda and go from there.

Shopping tip: Frozen strawberries are significantly more economical in the big box stores. Worth a trip.

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Graham Cracker Party Bar Including a DIY S’mores Table-Top Grill

Paula — Mon, 26 Dec 2011 20:09:00 +0000

A graham cracker party bar makes a festive and unusual dessert for a New Year’s celebration or any gathering of special friends.

Offer your guests the choice to make s’mores and/or to slather graham crackers with a choice of spreads:

Nutella,
flavored cream cheese
peanut butter
cream cheese icing
cookies and cream icing
chocolate frosting
Biscoff spread
jelly or preserves

This is perfect for a relaxed, sit-down meal or a buffet/party where people linger around the food.

Kids love it too. Adult supervision required, of course.

Do-it-Yourself Table-top Marshmallow Grill

You can buy a miniature table-top grill at the store–if you can find one, for 30$ and up. But it’s easy to make them yourself. It’s nice to have more than one if you are serving more than 4 people.

I first used a soup mug and an old apple corer I just happened to find in my kitchen drawer.

If you don’t have the same, you can also make a table-top grill with a clay pot, hardware cloth (available at a hardware store by the inch or foot) and a can of Sterno.

Invert pot and trace shape of 4-inch clay pot onto a sturdy piece of hardware cloth.
Cut hardware cloth with wire snippers and trim if necessary to barely fit inside. You need to be able to remove and replace the wire easily to change the Sterno.
Use a can of Sterno to provide the heat.(In case you’re wondering, Sterno is a formulation of denatured alcohol, water and gel. It’s what they use in commercially sold table-side marshmallow roasters. You can read more about it here.) Sterno comes in more than one size. Buy one that will sit on the bottom of the pot with at least 1-2 inches of clearance from the top.

Graham Cracker Party Bar Guide:

Graham crackers: I like to make my own honey wheat graham crackers (see recipe below) but the store-bought crackers are sufficient. I recommend including a variety. The homemade chocolate crackers are most popular and fabulous with the various spreads.
Chocolate: I prefer to melt chocolate bars suitable for eating in the microwave (your choice, but milk chocolate is traditional), spread it thin (see the picture of the s’more above) on wax paper, chill, and then cut in squares about the same size as the crackers. Again, a variety of different chocolates makes the tray interesting.
Marshmallows: If you are a candy maker, trying making your own in different flavors just as maple, coffee, or orange. I’m not a candy maker so I can’t recommend a recipe. Store-bought marshmallows work fine too.
Roasting Sticks: Wooden or metal k-bob sticks.
Spreads: Several have been mentioned already. My favorite is the cookies and cream frosting. If your party includes kids, they might enjoy a plain buttercream frosting with colored sprinkles or chocolate chips.

Homemade Honey Wheat Graham Crackers–The Recipe (with a Chocolate and Cinnamon Variation)

You don’t have to make your own graham crackers but doing so will make your graham cracker bar a more memorable event. Making them yourself means you can experiment with the spices. It also means you can roll them out thinner–more like a wafer. I MUCH prefer them over the thicker crackers. Using zippered plastic bags is much easier than the traditional method of rolling out the dough on a floured cutting board and transferring each cracker to a cookie sheet.

Place 1/3 of dough into a zippered plastic bag. Chill in fridge 15-30 minutes. Use a rolling pin to roll out dough and distribute evenly throughout entire bag. Use hands to smooth out wrinkles. Freeze.

When completely hard, remove from freezer and barely trim bag on 3 sides.

Carefully peel plastic back from ugliest side of frozen sheet of dough.

Flip over onto parchment paper so silicone baking mat so the smoothest side shows. Pull plastic from top side.

Cut into 16 squares with a pizza cutter or large knife.

Poke 4 holes in each square with the blunt end of a wooden k-bob stick.

Sprinkle with sparkling or sanding sugar. Transfer dough to parchment or baking mat, then to a cookie sheet.

Bake. Re-cut squares immediately after removing from the oven.

The chocolate wafers are my favorite. Cinnamon is delicious too but so far, my friends seem to prefer them plain for S’mores.

Homemade Honey Graham Crackers (Wafers)

5.0 from 1 reviews

Author: Adapted from Great Cookies by Carole Walter

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 48 wafers

Ingredients

1-1/4 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, chilled
1/3 cup lightly packed light brown sugar
3 tablespoons granulated sugar
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract

Directions

Sift flours, cinnamon if using, soda and salt together.
Mix butter and sugars together. Add honey, egg and vanilla and continue to mix.
Add dry ingredients in three batches, mixing just until ingredients are combined and come together in a ball.
Divide dough into 3 equal portions. Place each dough ball inside of lightly floured gallon-sized zippered plastic bag. If dough is very soft, refrigerate for 15-30 minutes.
Remove from refrigerator and use a rolling pin to roll dough out inside plastic bag until evenly distributed and the same thickness everywhere. If wrinkles develop, use your hand to smooth out bag.
Place plastic bag in the freezer and leave until hard. Dough will keep in the freezer for several weeks.
When ready to bake, use scissors to barely trim edges from 3 sides of the bag. Carefully pull plastic from one side (the ugliest side). Place ugly side down on parchment paper or a silicone mat. Peel other side of plastic from dough.
Use large knife or pizza cutter to make 16 equally sized squares. Make 4 holes in each wafer with a wooden k-bob skewer. Sprinkle with sparkling or sanding sugar. If making cinnamon grahams, add a bit of cinnamon to granulated sugar and sprinkle crackers.
Bake at 350 degrees for 13 minutes.
Remove from the oven and re-cut the squares in the same place as previously cut.

Calories: 55 calories per square

Notes

To make chocolate grahams, substitute 1/2 cup of Dutch-processed cocoa for 1/2 cup of flour.

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Creamed Corn with Maple Bacon

Paula — Wed, 21 Dec 2011 17:55:06 +0000

Creamed Corn with Maple Bacon

When meeting new people, I like it when they suggest a hook to help me remember their name. For example, I often say, “My name is Paula, like Paula Abdul on American Idol.” (Outdated, I know.)

But today, I’m saying, “My name is Paula, just like Paula Deen.” (I’m pretty sure I have more in common with Paula D. than Paula A. anyway.) My younger sister sent me Paula Deen’s newest cookbook for Christmas, and one of the recipes inspired me to dress up this family favorite for special meals.

My older sister makes an easy creamed corn dish my husband loves. It’s so simple really– you don’t even need a recipe. After allowing canned creamed corn (pumped up with extra corn) to simmer on low heat for awhile, it becomes thick and slightly caramelized. Paula Deen gave me the idea to top it off with maple bacon. She added it to hominy, but it also takes this creamed corn to new heights.

Feel free to substitute fresh or frozen corn for the whole-kernel corn depending on your emotional disposition regarding the canned stuff. Although I love fresh corn, canned corn evokes good memories for me, going back to the basement cafeteria of my elementary school years in Lucerne, Indiana, where it was easily the best vegetable on the menu.

Creamed Corn with Maple Bacon

Recipe type: Vegetable

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 4

Everyday creamed corn gets dressed up for dinner with a slightly caramelized sauce and maple bacon.

Ingredients

4 strips bacon
Maple syrup
1-2 tablespoons butter
1 14-3/4 oz can creamed corn
1 14-3/4 oz can whole-kernel corn (may substitute 1-1/4 cup of frozen or fresh corn)
1 teaspoon sugar
Freshly ground pepper

Directions

Brush bacon with maple syrup. Arrange in a single layer on a baking sheet lined with parchment paper or a silicone mat. Bake at 375 for 25 minutes or until golden and crispy. Allow to cool. (A note from the voice of experience: Do not lay bacon on a paper towel to cool as bacon will stick to it like glue. Either leave in the pan or use a rack.)
While bacon cooks, melt butter in a heavy saucepan or skillet.
Add corn and sugar.
Heat on top of the stove on low approximately 20- 25 minutes, until thickened.
Stir in crumbled bacon and top with pepper.

Notes

This recipe doubles easily and I recommend you do so for company.

If you like your corn creamier, add heavy cream just before you add the bacon until it’s the consistency you like. Decadent!!

p.s. Merry Christmas to all of you, and may God bless you in 2012. Thank-you for your encouragement, support and most of all, coming back to visit again and again.

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Crunchy Gingerbread Bites (Pfeffernusse) for Christmas Giving

Paula — Wed, 14 Dec 2011 19:28:12 +0000

Crunchy Gingerbread Bites are perfect for Christmas gift-giving or entertaining.

A few years ago, my entry into the Star-Telegram Christmas cookie contest made the first cut. It was exciting even though the prize was no big deal.

I didn’t win.

These cookies did–I think, or maybe it was second place. I’m not sure. Anyway, I printed the details and stuck it in my someday-I-want-to-try-this file.

When I heard our church needed cookies for the Christmas baskets we give to the older and less mobile members, I dug out this recipe. It was the perfect opportunity to experiment because I would have something to do with them besides stuff my face. Turns out they make excellent gifts for three reasons:

They don’t crumble.
They stay fresh and delicious up to 3 weeks or can be frozen.
No decorating required.

By the way, I made up the name “Crunchy Gingerbread Bites” because who can pronounce their real name unless you speak German? I won’t even try to explain the translation, pepper nuts, but you can read about it on Wikipedia.

These miniature sweets are some trouble, officially qualifying them as Christmas cookies. I’ve figured out if you want to be labeled a Christmas cookie, you must be either red, green, or labor-intensive. Not saying these are difficult to make–they couldn’t be easier. It just takes a chunk of time to cut all those little pieces of dough. Don’t worry, the last tray only took about a third of the time of the first tray.

Roll a piece of dough about the size of a pencil. Cut in 1/4 to 1/2-inch pieces.

Originally, I thought I would roll each little ball by hand. HA! There must be about a thousand per batch. People eat them by the handfuls, so trying to make them look perfect is wasted energy.

Space far enough apart so you don't end up with any Siamese twins like I did.

To package them, I put about 3/4 cup in each cellophane bag (available at craft stores) and tied with red raffia. A cute Christmas label would have been nice. (Sigh) Maybe next year.

p.s. While “googling” about the Star-Telegram cookie contest, I ran across this post written by Amy of Sing for Your Supper. She is a local food blogger who actually won the cookie contest in 2010. She published her winning recipe here. I have met Amy and was so excited to find out about this. A belated “Congratulations” to you, Amy.

Crunchy Gingerbread Bites (Pfeffernusse)

5.0 from 1 reviews

Recipe type: Cookies

Author: Adapted from The Buehler Mennonite Brethren Church Cookbook

Prep time: 1 hour

Cook time: 9 mins

Total time: 1 hour 9 mins

Crispy bite-size cookies reminiscent of gingerbread.

Ingredients

1 cup butter (2 sticks)
1-1/2 cups sugar
1 egg, beaten
2 tablespoons dark syrup (I used date syrup but dark corn syrup or molasses is also good)
3-1/2 cup all-purpose flour
2 teaspoons soda
1 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon anise oil (optional)

Directions

Whip room-temperature butter until light and fluffy. Add sugar and egg and continue to beat.
Add remaining ingredients in order given.
Pull off small pieces of dough and roll to the thickness of a pencil. Slice into 1/4-1/2 inch pieces. Place on a cookie sheet covered with a silicone mat or parchment paper.
Bake at 350 degrees for 7-9 minutes or until bottoms begin to brown.

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Brown Butter and Rosemary Dinner Rolls Dressed Up for Christmas

Paula — Wed, 07 Dec 2011 14:37:05 +0000

Brown Butter and Rosemary Dinner Roll Wreath

Are you looking for something easy but festive to take to a holiday gathering? Or perhaps you want to start a new tradition for Christmas dinner.

Although homemade yeast rolls issue an aromatic, come-hither statement on their own, this simple wreath configuration is guaranteed to make them memorable. Don’t fret if you aren’t Mr. or Ms. Bread-Baker-of-the-Year. There’s more than one way to do this. Use the following guide to assess your situation and choose your plan of attack.

No time or too many bread-baking insecurities? Use store-bought frozen bread dough.

No desire and/or time to mix and knead bread dough by hand? (This would be me.) Use a bread machine or a heavy-duty stand mixer to do the job. You could even use a bread machine mix from the grocery store.

Already have a favorite roll recipe but want to dress it up? After letting your dough rise, start with the instructions for shaping the rolls in step 5 and proceed as directed.

Looking for a fantastic bread recipe everybody will snarf up before you have a chance to take home leftovers? Keep on reading.

Not sure about the wreath but want to try the rolls? (They make great slider buns.) Skip the whole wreath idea and put dough balls into two 8 or 9-inch pans as seen here and start from step 5 in the recipe.

The combination of brown butter (click here to see how easy it is to brown butter in the microwave), rosemary and black pepper in this light and fluffy dinner roll recipe means you probably won’t have to worry about leftovers. If you haven’t already, be sure to check out this video for instructions on how to make perfect little balls with yeast dough. No fancy twisting, knotting, or similar frustration required.

I used a 13-inch pizza pan. Brush rolls with butter and sprinkle with herbs and salt just before placing them in the oven--if you like.

Here’s another option, just because I love making decisions about things that have no important, hidden, or long term consequences.

Another way to do it

As you can see in the picture below, I put an oven-safe measuring cup in the middle to maintain the wreath shape.

Left: Before rising Right: After rising, ready to bake

If you would rather hang a bread wreath on your door instead of eating it, you must check out this post by my friend, Paula, of Vanilla Bean Baker.

The idea of the wreath comes from Martha Stewart Living.

Recipe adapted from my very favorite bread cookbook, One hundred years of bread: Classic breads from your bread machine by Sidney Brockman Carlisle.

Browned Butter and Rosemary Dinner Roll Wreath

5.0 from 2 reviews

Recipe type: Bread

Author: Paula

Prep time: 2 hours 30 mins

Cook time: 15 mins

Total time: 2 hours 45 mins

Serves: 15 rolls

A festive ring of rolls you’ll find hard to resist. They make wonderful slider buns.

Ingredients

1/4 cup browned butter
3/4 cup milk
2 tablespoons brown sugar
1 egg
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 teaspoons chopped fresh rosemary
2- 1/2 cups bread flour
2 teaspoons bread machine yeast

Directions

Melt butter on stove and turn to lowest temperature and allow to turn brown. (Careful not to go too far and let it burn.) Or, see my directions for doing it in the microwave in link above. Add to bread machine bowl.
Heat milk in microwave for 1 minute on HIGH. Add to bread machine bowl along with remaining ingredients in order given.
Select dough cycle and start.
When dough cycle completes, dough should be risen to double. If not, allow to sit in machine until it is. Remove dough to floured surface.
Divide dough into 15 equal pieces and make into smooth balls. Arrange on a round pizza pan 13-inches or larger, in a single or double circle as illustrated in the pictures above. Cover and allow to rise until almost double.
If desired, brush with melted butter and chopped rosemary. Sprinkle lightly with sea salt.
Bake in preheated 375 degree oven for 12 to 15 minutes until golden brown.

Notes

To make this in a heavy-duty mixer, add ingredients to the bowl in the same way. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic, about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and start with step 5.
If using frozen bread dough, let rolls come to room temperature and start with step 5.

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How to Make Salad in a Jar That Lasts a Week–a Video Debut and FAQ

Paula — Wed, 30 Nov 2011 21:34:03 +0000

I‘m not much in the mood to cook this week. I usually feel that way after marathon cooking sessions connected with holidays or parties, even though I love doing it. Just as well. I have something else to share.

I recently put up a new video on You Tube entitled “How to Make Salad in a Jar That Lasts a Week”. This is no great Hollywood production but I hope it will inspire you to give this idea a try if you’ve been curious.

This also seems like a good time to answer questions about making Salad in a Jar in a way that’s easier to read than sifting through the entire comment section. If you still have unanswered questions, leave them in the comments here and I’ll get back to you ASAP.

Frequently Asked Questions about Salad in a Jar

I’ll start with the NUMBER ONE, TOP QUESTION!

1. Can I include other vegetables along with the lettuce?

Yes, but the length of time you can keep the lettuce-filled jars will most likely be shorter (much shorter in some instances) depending on which vegetables you add and how fresh they are in the beginning. Personally, I never add anything to the lettuce for 3 reasons:

It takes longer to prepare the jars. I don’t want to spend more than 20 minutes–MAX– on a job that loses its novelty after awhile. Don’t misunderstand. 20 minutes of trouble is well worth the benefit– kinda like doing push-ups. But this is a lifestyle for me so it has be sustainable.
I want my salads to last at least a week or longer.
I never know what kind of salad I’ll be in the mood for from one day to the next so a simple jar of lettuce gives me a clean slate.

Reader Rick did an experiment adding various veggies to his jars of lettuce. You can read about it here.

2. I’ve heard rinsing the lettuce in lemon juice or vinegar will help it stay fresh longer, so maybe I don’t really need this machine.

After a reader suggested this, I did a side-by-side experiment rinsing lettuce with diluted lemon juice compared to vacuum-packed lettuce. The lemon-juice-rinsed and cut lettuce was beginning to turn brown after 3 days. No comparison!

3. Any suggestions for other ways to use a vacuum-pack machine?

There are too many to count but these are MY current favorites. See comments on the original Salad in a Jar post for other ideas.

Use jars for rice, flour, oatmeal, granola and other dry pantry items. It’s also good for homemade stir-fry sauce, barbecue sauce or salad dressing stored in the fridge.
Use the (way too expensive) bags for cheese, leftovers, and meat. (Can you tell I am not compensated in any way by FoodSaver?)

4. Are the flat lids used to seal the jars reusable?

Yes, until they get bent or they rust. I still use some of the ones I started out with 7 years ago.

5. Do I need an attachment for each jar and where do I buy one?

No. The attachment fits over the opening with a flat lid between the top of the jar and the attachment. Once sealed, the attachment is pulled off. See video.

Large mouth jar attachments are available online. I’ve never seen them in a store but sightings have been reported.

6. Which vacuum-pack machine should I buy?

I only know about FoodSavers so I can’t speak about other brands. Look for a machine that has a port for the attachment. I talk about that in the video. You don’t need all the bells and whistles for this project but the really cheap ones don’t have a port, so beware.

7. I prefer to tear lettuce with my hands or cut it with a plastic knife because it helps keep the edges from browning. Why is that unnecessary with this method? Vacuum-packing removes the oxygen that causes the lettuce to brown. I use a sharp knife so I can chop it fast and in fairly small pieces. Hands and plastic knives are way too slow for me. Remember?! 20 minutes. MAX. That’s all the time I allow.

8. Can I preserve other types of greens in the same way?

I’ve experimented with spinach and spring mix. Neither lasted more than 3-4 days. They’re just too fragile. Although some say it works for them. I can’t recommend it. I’m a hearts-of-Romaine girl.

9. How often do you eat salad in a jar?

It’s what I take to work for lunch every day– along with a very small serving of something that’s hot i.e. soup or leftovers, just to keep things interesting.

10. Do you get tired of lettuce?

Honestly, yes. I weary of preparing the jars so I try to do it on the weekends when I’m not tired or rushed like I am at 6 AM getting ready for work. If I get sick of eating salads, I take a break but I’m usually back to them in a day or two because I feel more energetic and my clothes fit better. When I get bored, I switch up the toppings and dressing.

11. I already have a lot of old Mason jars but they don’t have a wide mouth. Can I still use them?

Yes, but the wide-mouth jars are much easier to fill, empty, seal and wash. I HIGHLY recommend them.

12. A vacuum-pack machine can be pretty pricey. Any suggestions?

Places you might check include Tuesday Morning, Ross, eBay, warehouse stores, Walmart, Target and online. Or just ask around. Many people have one sitting in their cabinets that they quit using after they ran out of the original bags that came with the machine.

13. One last reminder. Wash your lettuce thoroughly and keep refrigerated at all times for safety’s sake.

Click here for more information related to Salad in a Jar on this blog.

Many thanks to my friend, Caleb Hastings, who shot and edited the video. I think he did a great job considering what he had to work with.

Here is a sampling of what others are saying about their experience with Salad in a Jar

(We’re talking about vacuum-packed lettuce here– not to be confused with the many versions of a layered salad with dressing and various veggies added to the jar but not vacuum-packed.)

http://blog.rickk.com/food/2010/03/the-great-salad-experiment.html

http://lunchitpunchit.com/2011/07/salad-in-a-jar/

http://www.patchworktimes.com/2011/11/13/salad-in-a-jar-start-to-finish/

http://farmflavor.com/salad-in-a-jar/

http://lifehacker.com/5830602/enjoy-fresh-salads-all-week-with-a-vacuum-sealer-and-mason-jars

http://www.realfoodallergyfree.com/2011/08/salad-in-a-jar/

http://steamykitchen.com/17001-fab-finds.html

http://www.whateverdeedeewants.com/2011/05/salad-in-jar.html

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Thanksgiving and My Version of Libby’s Famous Pumpkin Pie

Paula — Wed, 23 Nov 2011 14:16:35 +0000

May your Thanksgiving celebration be filled with gratefulness and joy.

Thank-you to everyone who stopped by this little website during the past year. A special thanks to…

Those of you who leave comments of encouragement, tidbits of useful information, thoughtful questions, or funny observations
People who stumble, tweet, re-tweet, pin, re-pin and otherwise spread the word about a favorite post.
Readers who come back to report their experience with a particular recipe, good or bad, in person or in writing
Facebook followers and fellow food bloggers– you’re the best
Readers who left supportive and comforting words during my father’s illness and subsequent passing– they were read and re-read
Friends, family and co-workers who eat my rejects and overruns
My friend who proofreads my posts. (If you find a mistake, it’s probably because I changed something after she read it.)

Love y’all. Have a wonderful Thanksgiving!

Give thanks to the LORD, for he is good;

his love endures forever.

Psalm 107:1

p.s. In case you haven’t chosen a recipe for pumpkin pie yet, here’s the one I like . . . . this year. It’s a richer and creamier adaptation of Libby’s classic pumpkin pie. Thanks to Better Homes and Gardens (November 2011) for the idea to cut letters out of pie dough scraps. I bought a set of small alphabet cookie cutters that I’m pretty sure you’ll be seeing again in other projects.

Pumpkin Pie

5.0 from 1 reviews

Recipe type: dessert

Author: Adapted from Libby’s recipe

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 8

My take on Libby’s traditional recipe for pumpkin pie

Ingredients

3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/8 teaspoon allspice
2 eggs + 1 egg yolk
1 (15 ounce) can pure pumpkin
1/2 cup heavy cream
3/4 cup milk
1- 9-inch unbaked pie crust (I used my recipe for Yogurt PIe Crust)

Directions

Combine first 6 ingredients in medium bowl.
Whisk eggs and pumpkin together in another bowl. Add spice mixture and whisk well. Add cream and milk and whisk until smooth.
Optional: Pour pie filling through a medium sieve into microwave-safe bowl for maximum smoothness.
Heat filling in microwave for two minutes, whisking several times.
Fill pie shell. Shield crust around the outside of the pie with aluminum foil or a pie shield which is well worth the money. (http://www.amazon.com/Mrs-Andersons-Pie-Crust-Shield/dp/B00004S1BU).
Bake at 350 degrees 35-40 minutes or until middle jiggles like jello.

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