The cake is not a lie!
January 16th, 2009Bento #44 - Daikon-tana
January 16th, 2009Ok cheesy title, I’ll admit.
Lunch was leftovers jambalaya, and rice with shredded daikon and carrot topped with scrambled eggs and soya sauce. Very tastey, and filling!
bento#50 - sushi.. ah!
January 5th, 2009Christmas idea #1 - a different lunchbox and lunch guide
January 3rd, 2009http://www.reusablebags.com/store/laptop-lunches-bento-wbook-p-528.html
A cool new type of lunch box.
It would be a great Christmas idea!
And check out other things on this website, they are Earth friendly!
Happy New Year!
January 3rd, 2009Here we are starting 2009 already. It seems like only a few days ago I started writing this blog.
I’ve been looking back over some of my entries and there is some good stuff here! I think I’ll have to start using some of the old recipes again.
Over the holidays the food has been good - roast pork, turkey, steak, and even stuffed peppers to name a few. I’ll try to start posting about my suppers if lunches aren’t anything big that day.
And as always - let me know what you think!
Bento #43 - Its thai’d at 1-1
December 5th, 2008| Last night I cooked in a big rush. Don’t ask why,because I don’t really know where the time went. I started cooking late, and wanted to eat before the kids went to bed so speed was the main factor. I had some of this for lunch today. I chopped up and boiled some baby bok choy in soy and garlic water.I sliced some celery and carrot thin and cut to about 1.5″ long. Spray oil on the pan, and throw them in on high. Before long they were getting toasted bits. Smelled nice too!If you are making rice, start cooking it about here. While all that was cooking I took a chicken breast and de-boned it. I haven’t done that for a while and apparently I need more practice. Eventually I got all the meat off the bones and sliced it into strips.Put the veggies in a bowl off to the side, spray the pan again, and add the chicken on high. Stirring it to get all sides started cooking on the chicken. After a couple minutes add the veggies (all veggies) to the chicken. Also add enough of the bok choy water to cover the bottom of the pan, more if you want more sauce. Let this simmer on medium-low for a couple minutes, 5 at most. Add a big spoon of peanut butter (smooth), a big squirt of ketchup, and a little spoon of garlic. If you have it, add some coconut milk to the mix or condensed milk. Also some red curry paste, lemon grass, and crushed peanuts would be perfect. I didn’t put them in, but it would have made it great! Stir the sauce until the bits are blended together, and let simmer for a few more minutes. I was making ramen noodles for speed, which I cooked at this point. Just before serving, thicken the sauce to the desired point using corn starch. if its been simmering for a while, you might not have to do much. This comes out really close to my favorite C1 spicy (well I like it medium) at a local family run Cambodian-Vietnamese-Thai restaurant. |
Bento #42 - Wonderful world of bSprouts!
December 3rd, 2008That’s my new trendy name for brussel sprouts - bSprouts. Those little cabbages are never given the time of day by people, and are only tolerated at holiday meals when they are placed beside wonderful things like turkey and gravy!
Lately I’ve had problems finding good quality fresh green veggies that don’t cost an arm and a leg. I know this is normally the case in the winter, but this year has been worse than I remember. I’m going to start a spreadsheet of food costs so I can prove I’m not just dreaming this trend.
But enough wordage (is that a word?)! Todays feast is rice, bSprouts, and chicken in a tomato-onion-garlic gravy. Talk about yummy!
Hopefully there will be a picture attached to this posting, but we’ll have to see about that.
I love to get books in the mail
December 2nd, 2008Since nobody writes me letters anymore, I just buy books. Its more fun opening a book anyway cause they have nice big colorful pictures, and they tell me things I want to hear. Letters from that aunt everyone has can be less than complimentary at times (even if i do deserve it I don’t really want to read it!).
This time the books are Fun & Fancy Sushi by Seiko Ogawa, Ine Mizuno, and Ken Kawasumi; and Japanese Homestyle Cooking by Tokiko Suzuki.
Fun & Fancy Sushi has all kinds of sushi ideas from the traditional piece of fish on rice with a seaweed belt, to rice ball ice cream cones and even a sushi cake of sorts. There is something in here for everyone it seems, and most of this would be awesome to serve at a party most of it would be great for kids!
Japanese Homestyle Cooking is a great book that not only walks you through the basic tools before getting started but spends a whole chapter just on cutting techniques. Also at the back of the book is how to prepare foods - like clean fish, and devein shrimp. In between are lots of little recipes for tasty dishes or meals. Some of the best ones are one pot meals and the variations on miso soups!
Now if I can just find time to try these out…
My first Bento article on Helium!
November 27th, 2008Yup, I wrote a bento article under the heading Nutritious lunch box ideas- what is bento.
I wonder if there will be a big demand for it with the USA Thanksgiving this weekend.
The best part is it is already in the top 10% of its title, and I got a very postitive comment mere minutes after posting it!
I love the instant gratification part of this website. 