Archives for category: mason jar

Here’s an unbelievably easy recipe I learned in a cooking class – add two ingredients to a jar and let it sit overnight. That’s it! You’ll end up with creme fraiche, which is similar to sour cream, but not as sour, and not as thick. It has a higher fat content than sour cream, but… everything in moderation, right?!? You can add a spoonful to scrambled eggs right before serving for some creamy goodness, or use to drizzle over prepared dishes. You can mix in some fresh herbs and a squeeze of fresh lemon juice, then drop some on chicken or fish. Our oldest likes to put it on his tacos instead of sour cream. Fanciest taco ever, ha! 🙂

Homemade Crème Fraîche Recipe

Creme Fraiche

WHAT YOU NEED:

  • 2 tablespoons cultured buttermilk
  • 1 pint heavy cream

WHAT YOU DO:

Combine cream and buttermilk in a non-reactive container (I used a glass pint jar). Mix gently, and allow to rest uncovered at room temperature until thickened to desired texture, usually overnight, or up to 12 hours or so. Cover and store in the refrigerator for up to 2 weeks.

According to J. Kenji Lopez-Alt from SeriousEats.com:
“Add more buttermilk and you’ll need less time for it to thicken (but it’ll be less creamy). Add more, and it takes longer, but tastes better… It gets super rich and creamy at right about the 12-hour mark. You can also halt the process early by just refrigerating it to stop the bacterial action. This is useful if you want a thinner Mexican-style crema agria for drizzling over tacos or sopes. For those of you worried about cream spoiling at room temp, that’s the idea: it’s the good bacteria from the buttermilk multiplying in there that prevents the dangerous bacteria from taking over.”

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avocado-lime-mason-jar-salads-zucchini-noodles-and-fresh-veggies

Our garden still runneth over with zucchinis. I made a batch of mason jar salads, using spiralized zucchinis instead of lettuce. I threw in some baked chicken breast and fresh veggies. Then put the jars in the fridge for a week’s worth of lunches. For the dressing I mixed up avocado, lime juice, fresh cilantro, garlic, and olive oil. Can you say delicious?!?

This recipe is adapted from the cookbook Inspiralized by Ali Maffucci, and she uses a big fancy spiral cutter called “The Inspiralizer.” However I just use a tiny GEFU Spirelli Spiral Slicer. Anyway here’s what I came up with:

WHAT YOU NEED:

  • 1 lb. cooked boneless, skinless, chicken breasts, diced
  • 1 avocado, cubed
  • 1/2 red bell pepper, seeded and diced
  • 3/4 c. sliced black olives
  • 2 or 3 zucchini, spiralized into noodles
  • 12 cherry tomatoes
  • 3 Tbs. olive oil
  • salt and pepper, to taste
  • juice of 1 lime
  • 1 garlic clove, minced
  • 3 Tbs. chopped fresh cilantro
  • 4 pint-size mason jars

WHAT YOU DO:

Make the dressing: In a food processor, combine cilantro, garlic, salt, pepper, olive oil, lime juice, and avocado. Pulse until creamy. Add some room temperature water a few teaspoons at a time then pulse after each addition of water, until desired consistency is reached.

Assemble the salads: Divide the ingredients and the dressing among the four jars: First the dressing (bottom layer), then the remaining ingredients up to the top. Place lids on the jars and refrigerate.

*I assembled everything in advance except for the dressing (just in case the avocado browned), so I prepared the dressing right before serving.

And here’s a link to an avocado scoop I hand-stamped; available at my Etsy shop!

Here’s a craft the kids and I worked on for Valentine’s Day: glass jar candle holders. You can customize these with any colors or patterns of tissue paper to match any holiday or décor. They would make perfect gifts for holidays or teacher appreciation. Many of the supplies can also be found at the dollar store – woo hoo!

DIY Upcycled Jar Candle Holders - just tissue paper and Mod Podge - customize for any theme, colors, or decor.

WHAT YOU NEED:

WHAT YOU DO:

Tear pieces of tissue paper to use as your first layer, and stick to the outside of the jar using Mod Podge.

Add a second layer with shapes (trace shapes onto tissue paper using cookie cutters then cut out – or freehand cut out your shapes).

After your candle holder has its final design, coat all tissue paper with a layer of Mod Podge and let dry.

Place a flameless tea light inside the jar, and enjoy!

DIY Jar Candle Holders - tissue paper and ModPodge - easy kids craft!

DIY Jar Candle Holders - tissue paper and ModPodge - easy kids craft - use different colors and patterns of tissue paper for your theme.

 

 

DIY Jar Candle Holders - tissue paper and ModPodge -  use different colors and patterns of tissue paper for your theme.

 

Turn plain old jars into candle holders with just tissue paper and Mod Podge - DIY Tutorial

Turn old jars into candle holders with just tissue paper and Mod Podge - DIY Tutorial

flameless tea lights

Our little guy used the tissue paper shapes to make his own Valentine’s Day artwork by gluing hearts on paper…

Tissue Paper Valentines Day Craft - Toddler Art

 

 

Here’s a batch of pesto I made with some basil from the garden. I used pine nuts, which are pretty expensive, but I’ve since learned you can use walnuts, pecans, or even almonds instead. It keeps in the fridge for 1 week, or you can freeze in freezer-safe containers or ice cube trays for up to 6 months. Also you can adjust the olive oil so the pesto is as thick or thin as you like. It’s great for pasta, or even as spreads on flatbread crackers, or on sandwiches as a spread.

Fresh pesto - just basil, garlic, parm cheese, olive oil, and pine nuts. Soooo easy I can't believe I used to buy it instead of making it myself.WHAT YOU NEED:

  • 1 c. fresh basil leaves
  • 3 Tbs. pine nuts
  • 1 tsp. minced garlic
  • 1/3 c. grated Parmesan cheese
  • 1/3 c. extra virgin olive oil (+ more if you want to thin it out)

WHAT YOU DO:

In a food processor: combine basil, garlic, pine nuts, and cheese. Add olive oil as it’s running until emulsified. To make it thinner, add olive oil until it reaches desired consistency. Store in an airtight container and refrigerate up to 1 week. Or place in freezer-safe containers (or ice cube trays) to store for up to 6 months in the freezer.

5 ingredient homemade PESTO. Keeps for 1 wk in the fridge, or freeze for up to 6 mos.

 

Here are some gift jars I put together over Christmas, to give as teacher gifts. The kids and I filled them with trail mix and attached a gift card to the twine. Of course, you could switch up the fabric and string for an anytime of the year gift.

DIY Jar Gifts. Switch up the fabric and twine for anytime of the year. Teacher gifts, etc!

WHAT YOU NEED:

  • Jars with lids
  • Jar labels
  • Fabric
  • Coordinating twine or string
  • Contents for the jar (trail mix, baking mixes, little trinkets, office supplies, school supplies, etc).

WHAT YOU DO:

Place a lid/ring on the fabric and cut a circle around it so that enough sticks out over the jar.

Fill jar and label.

Attach fabric between the lid and the ring then put the lid on the jar.

Add string or twine.

Canning jars + fabric tied up with string. This is just one of my favorite things. For teacher gifts, holidays, etc. Fill with trail mix, office supplies, etc, and switch up the fabric/string.

Canning jars + fabric tied up with string. This is just one of my favorite things. For teacher gifts, holidays, etc. Fill with trail mix, office supplies, etc, and switch up the fabric/string.

Canning jars + fabric tied up with string. This is just one of my favorite things. For teacher gifts, holidays, etc. Fill with trail mix, office supplies, etc, and switch up the fabric/string.

Canning jars + fabric tied up with string. This is just one of my favorite things. For teacher gifts, holidays, etc. Fill with trail mix, office supplies, etc, and switch up the fabric/string.

Here’s a fruit, granola, and yogurt combo I just ate for breakfast. It was delicious, filling, and healthy! If you really want to get fancy with this you could layer everything into a mason jar, parfait-style.

WHAT YOU DO:

Just combine these 4 ingredients!

  • 1/4 c. Greek nonfat vanilla yogurt
  • 1/4 c. lowfat granola
  • 1/4 c. blueberries
  • 1/4 c. sliced strawberries

Estimated Nutrition Info:
175 cal
2 g fat
35 g carbs
4 g fiber
9 g protein

{Eating Light} Greek Yogurt and Granola Fruit Bowl - includes nutrition info. Only 175 cal! Could also "fancy" it up by layering everything in a mason jar.

Greek Yogurt and Granola Fruit Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

WHAT YOU NEED:

1/4 c. Greek nonfat vanilla yogurt
1/4 c. lowfat granola
1/4 c. blueberries
1/4 c. sliced strawberries
WHAT YOU DO:

Place all of the ingredients into a bowl and serve.

Estimated Nutrition Info:
175 cal
2 g fat
35 g carbs
4 g fiber
9 g protein

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Our garden veggies are finally starting to grow – hurrah! Here are some sweet banana peppers that grew in some of my container pots.

Use garden banana peppers in an easy delicious jarred pickled recipe - perfect for salads, nachos, sandwiches, and  more.

I love eating the jarred, pickled kind for tons of different stuff especially sandwiches, nachos, and salads. So I decided to try my own, using a recipe I adapted from cucinakristina.com. This is what I ended up with (I halved the recipe below since I used just a few peppers in a 8 oz jelly jar)…

Easy Refrigerated Pickled Banana Peppers - fresh from the garden. Simple easy ingredients, keeps in fridge for 3 mos. No canning needed!

Easy Refrigerator Banana Peppers (lasts for up to 3 months in the fridge).

WHAT YOU NEED:

  • 2 mason jars (approx 1 qt. ea.)
  • 1 lb. banana peppers (or enough to fill the jars)
  • 2 cloves minced garlic
  • 3 c. white vinegar
  • 2 c. water
  • 2 Tbs. Kosher salt
  • 1 Tbs. sugar

WHAT YOU DO:

  • Slice banana peppers into rings. Remove ribs and seeds (I left a few seeds in).
  • Fill each jar full of banana peppers. Add 1 clove of minced garlic to each jar.
  • Make a brine: in a small saucepan, mix the vinegar, water, salt, and sugar. Heat and stir until the completely dissolved. There is no need to bring to a full boil,  just enough to dissolve the sugar and salt. Cool the brine completely.
  • When cooled, fill each jar with pickling brine, seal, and store in the refrigerator.
  • Let the peppers sit and “pickle” for at least 24 hrs before eating.

Garden Banana Peppers - cut into rings, throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Easy Pickled Banana Peppers - no canning needed, just put in a jar with a few simple ingredients and store in the fridge for up to 3 mos.

Refrigerated banana pepper rings - just throw in a jar with some simple ingredients and keep in the fridge for up to 3 mos!

Fresh from the garden pickled banana peppers. Just slice and throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Nachos with pizza sauce, mozzarella cheese, and deliciously topped with pickled banana peppers fresh from the garden.

Here are some of my other recipes to check out if you liked this one:

Salt & Vinegar Cucumbers with Fresh Dill

Wasabi Sesame Soy Cucumber Salad

Banana Peppers on a Pork Chop-Topped Salad

Chocolate Zucchini Bread

Loaded Baked Potato Soup

Spinach & Feta Stuffed Portabellos

Fresh & Easy Guacamole

Fresh Mozzarella, Tomato & Basil Salad

Delicious Lemon Feta ‘Shroom-Fest