Oct 17, 2012 |
I’ve been waiting for this day. This day when I finally used my new OXO International Good Grips Little Salad and Herb Spinner. Right away, the size is perfect. My little two-person household doesn’t eat much salad so using a full head of lettuce or other greens can lead to waste.
Last week I bought a set of 4 oz. canning jars. They’re the perfect serving size for us. For desserts, a special beverage, and yes, even salads. I’ve been planning to make my Feta, Tomato and Spinach Salad since I bought them. Enter the ease of OXO.
I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.
After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]
After just a few quick pumps of the spinner, I removed the basket and dumped out the water. The spinach leaves were fresh, vibrant, and ready to go into the Spinner Bowl.
Next I cut the tomatoes. With small cherry Romas, it was quick and easy. Just look at those juices pouring out!
Then I topped it with the crumbled Feta cheese and tossed.
Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.
Doesn’t that just scream “flavor”?!
I now have six mini salads in my refrigerator, just waiting to be eaten! How simple is that?
A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!
Thanks, OXO!
And Frankly, My Dear… that’s all she wrote!
[Disclaimer: I’m an active member of the OXO Blogger Outreach Program, as well as an Amazon Affiliate. I have not been compensated by OXO in any way for this post, and all opinions and reviews are my own.]
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Jul 3, 2012
Remember about six weeks ago when I brought home some vegetation that looked promising? And then it didn’t?
Well, with some hard work, cooperating weather (less heat), and some Miracle-Gro and water, my crops are starting to, well, crop.
It took a full month of delicate, tedious care and prayer, and now my three plants are beginning to bear food. The tomato plant already blessed us with two beefsteak tomatoes last week, but I thought that would be all for this year.
Until this morning. I went out to diligently water, and in my pruning, peeking, and pouring, I found all these glorious new beginnings.
Fred the Tomato
Edgar the Eggplant
Gigi the Green Pepper Plant
I’m thinking in about a month, I should be enjoying some really wonderful Ratatouille from The Unemployment Cookbook.
Next year I’m going to invest in a raised-bed garden and plant some other types of produce like maybe potatoes and lettuce and zucchini. I’ll also try my hand at more upside-down planting with berries and grapes and such.
My mouth’s watering just thinking about it.
Do you like to garden? What are some of your gardening tips?
And Frankly, My Dear… that’s all she ate wrote!
Sep 2, 2011
by Molly Jo Realy @MollyJoRealy
I’m the first to admit, whenever I hear “Ratatouille” I think of Remy the Rat and Alfredo Linguini from the Disney movie. That is, in fact, what inspired my first attempt at making this dish.
This dish is super easy, super cheap, and super delicious. It can be eaten as a main dish with bread sticks, or tossed onto pasta. I add the cooked veggies onto crust and sauce for a homemade pizza. It freezes great, and reheats in the microwave. However you choose, enjoy!
VEGETABLE INGREDIENTS:
1 medium eggplant
2 medium zucchini
2 cups cut mushrooms
5 Roma tomatoes
1 medium onion
1 green bell pepper
1 red or yellow bell pepper
OIL INGREDIENTS:
1/2 cup extra virgin olive oil
2 to 4 fresh pressed garlic cloves (depending on size and how much garlic you like)
1 TBSP dried Italian seasoning mix (I prefer Pampered Chef or McCormick)
Chop all vegetables and set half of each aside. Layer the first half of each in the crock pot in this order: Eggplant, zucchini, mushroom, tomato, onion, bell peppers.
In a small bowl, combine olive oil, pressed garlic, and Italian seasonings. Mix well. Drizzle half over the layered vegetables.
Repeat the layers of vegetables, drizzle with remaining oil mix.
Cover, and let sit on medium low for 5 or more hours, or on high for 2 hours. Stir halfway to blend juices, vegetables, and oil.
And Frankly, My Dear… that’s all she wrote!
I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.
After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]
Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.
A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!
