Hello again! I am trying my best to get organized and back in the swing of life. But, truth be told, half of my house is still in boxes. There is still more painting to do, tons of boxes to unpack, and I have plywood for kitchen counters, lol! It is moving slowly but at least moving forward. Making this bento really picked my spirits up and gave me a day of feeling like me again. :)
In the bento: pasta with kale, mushrooms, onions, garlic, tomatoes, and flavored with some amazing black truffle sea salt. On the side I have cucumber slices, an organic apricot, some Wish Farms blueberries (the best!!), and a pack of awesome Oloves.
Woohoo! It’s only been about a month since I posted a bento!! It’s not much, but at least it is a step in the right direction. The house remodeling is starting to wind down a little and for the first time in months, this new house is starting, just barely, starting to feel like a home. It’s not my home yet. But it is a home. :)
In the bento: yellow rice, refried beans, taco meat, sour cream, black olives, tomatoes, cherries, and slices of beautiful green avocado.
Given that this is the current state of my kitchen...
I’m not doing very much cooking. Nope, that’s a lie. I’m not doing any cooking! It’s inconvenient now, but when it’s done, it’s going to be awesome! It’ll be well worth all of the dust, lol! I’m really excited :)
I’m not sure if I can actually call this a bento but...
This is tomorrow’s lunch in a bento box. I saw mushrooms in the store and immediately starting craving them, so I made sautéed mushrooms and onions, a ham sandwich, and peach slices. It may not look like much, but it’s a better lunch than I’ve had in a long time.
Thank you all for still being here!!!!!
But, in less than a week, I’m headed back home to Florida! I’ve been away for over 4 months with only a 10 day trip back home. But this time, I think I’m going to be home for good. I would be excited to get back into my normal routine, but I’m headed home to a new house full of boxes and construction, lol. My normal routine doesn’t exist anymore. It’s going to be an adventure!
But, back to the whole reason you are here.... the bento!
In the bento: a large salad, rice with umeboshi, sautéed beef with green onions, and slices of a super sweet cara cara orange. Please forgive me for the not-so-great iPhone photo ;)
What’s the easiest thing to cook in a hotel room? Salad! Lol! Even though the hotel I’m staying at has a small stove, it is really awkward to use and very quickly gets exhausting and frustrating. So, I’ve conceded and most of my made at ‘home’ meals are salads, but I’m trying to keep them interesting using different ingredients. The one in this bento has red, yellow, and orange tomatoes, blueberries, jicama, and a bunch of chia seeds. The rest of the bento will take me through lunch and into afternoon snack time with a mandarin orange, kiwi, smoked gouda, and pretzel crisps.
Still doing iPhone photos, so I’m sorry for the graininess :)
I’m trying to make the most of my time in Colorado and go sightseeing on the weekends, but the weather hasn’t been very good lately. I do post a good bit of photos to Instagram, if you’d like to follow. Plus, I’d love to follow you back!
I’m starting to roll through all of my favorite ‘no-cook’ lunches like salads, sandwiches, finger foods, etc. What are your favorite ‘no-cook’ items to pack for lunch?
I realized how much of a dork I am because the first thing I planned for my very first day off in Colorado was a trip to a Japanese grocery store, haha! I also went to the Celestial Seasonings tea factory too which was pretty cool. The grocery store was in a tiny place called Sakura Square. The whole block used to be full of Japanese businesses, but over the years it has dwindled to the grocery store, a restaurant, and Buddhist Temple.
In the middle of the square there are statues of important people in the Japanese-American history of Colorado. Which, of course, included a bust of Governor Carr, who is a pretty neat figure in American history. (I am not a historian, so please forgive me if any of this is inaccurate) During WWII the American government forced all West coast Americans with Japanese ancestry to move into internment camps. Over 100,000 people were forced out of their homes and into ‘War Relocation Camps’. Well, Governor Carr was the only elected official who spoke out against it! The only one!
I can only hope that we continue to learn from our past.
But, on a much much lighter note, the grocery store was awesome! They had umeboshi, my favorite pickles, lots of shapes and patterns of fish cake, some beautiful dishes, and of course some bento boxes. I bought a really pretty purple bento box as my souvenir bento :)
My hotel room has a really tiny kitchenette, so I was able to throw together a bento. But, please forgive my bad iPhone photo, lol!
In the bento: rice with umeboshi, pickles (shibazuke), sautéed mushrooms, a mandarin orange, blackberries, cucumber, and a sprout salad with lots of goodies.
Can it be? Can it really be? A new bento?!?! Wow! It has been over a month! I’ve missed making them... and eating them too. I’m super excited about eating this one because of the big pile of umeboshi paste with shiso stuck in the middle of the rice. I was so lucky to find a bottle of it imported from Japan. And, I found it at my local oriental market! They usually don’t stock a lot of Japanese products outside of the really popular stuff (Pocky, Hello Kitty stuff, etc.). I was so excited to find it!
In the bento: mixed vegetable stir-fry, rice with umeboshi paste, cucumbers, and delicious strawberries from Wish Farms.
I love finding Wish Farms’ strawberries in my grocery store because I had the amazing opportunity of going out to one of the strawberry fields, learning about their family run farm, meeting some amazing people, and picking boatloads of fresh strawberries! Whenever I see them in the store it reminds me of that wonderful day and I can’t resist them. :)
But now it’s 2014. The start of a new year, closing down the bento shop, starting a new job, looking for a new place to live... a new life. Everything is changing and I’m excited to jump right in! I’m graduating this semester, and I’ve already found a job. I’ll be starting on the 13th and I can’t wait! It will take some time to get into my new routine, but I’m looking forward to bringing bentos to work :)
I was looking through my bento photos from the last year, and there were a few that I was really proud of. They aren’t charaben or really fancy. Just fresh bright food and simple touches to make them pretty. I hope you enjoy :)
And, since I’m shutting down the bento shop, everything is still on sale (at least 10% off). I’ll keep adding things to the super markdown clearance section periodically. But nothing is going to be restocked. It all needs to go :)
Wow, it’s been a long time since I posted a bento! Between the holidays, school, looking for a job, and the ‘cat in a tree’ incident, I have just been too busy. To elaborate on the ‘cat in a tree’ incident, my sweet baby was chased up a tree by the neighbor’s dog that escaped. It was horrible. To make a very long story short, the dog didn’t get her but she really hurt her paws and ripped out some of her claws during the climb. She was a good 50 feet up a pine tree. At the very top, as high as she could go. It took a good 3 hours before she calmed down enough to begin her descent. Poor girl, she was so brave coming down. Every jump, she would look at us on the ground, motion towards the branch, cry, and wait for us to cheer her on before making the leap. Broke my heart. She slept for 2 days straight. She’s still healing but she’s back to being her crazy self.
Since things have been so stressful here lately, I wanted an easy no-fuss bento for today. Just simple ham and swiss cheese lettuce wraps, a boiled egg, tomatoes, carrots, celery, and an apple wedge.
The big store sale is still going on. I think I’ve decided to shut the bento shop down, so I’m looking to get rid of all of the inventory. Right now everything is marked down by at least 10% and I’ll continue to put things on clearance and mark them down further as time goes on. So if you’ve had your eye on something, now’s the time to get it because I won’t be restocking.
I hope you all had a wonderful holiday!
Added this bento to What’s for Lunch Wednesday!
Another super simple lunch to keep me working today. The pasta has a dried Italian salami that I sautéed with onions, garlic,and tomatoes. It completely changes the texture of the salami because the fat melts out of it and the flavor gets amped up 10-fold. This one was really peppery so it went well with the sweet onions and sharp salty parmesan crumbles.
In the bento: pasta, broccoli, a sweet potato flower, and an apple wedge.
Here is a link for the cutter used to make the flower and a video of how it’s done.
Added to What’s for Lunch Wednesday!
I’m spending my day sitting at my desk working on my dissertation. I don’t need anything fancy for lunch and I couldn’t spend a lot of time on it either. It was so tempting to just make some tuna salad and eat it right out of the bowl, but I forced myself to take the extra 10 minutes to pack it up ‘bento style’ because I knew it would make my lunch so much better.
In the bento: tuna and egg salad on arugula, a tomato flower with yellow squash center, cucumbers, and pita chips. It’s truly a simple lunch, but the little extra touches make it special.
Added to What’s For Lunch Wednesday!
My two favorite parts of this bento are the flowers and the truffles. More so the truffles than the flowers though. See that cheese in the back with the black bits? Yeah. That’s probably some of the best cheese I’ve ever had. And it has truffles in it. It doesn’t get much better than that! My mom found it for me at Mazzaro’s Market, which if you’re in the St. Pete area you really need to check it out. I believe it’s a moliterno al tartufo cheese from Sardinia. And it’s brilliant! Very rich and earthy. Heres a little more information on it and how it is produced.
The rest of the bento has rice topped with flower furikake that I brought back from Japan, flower shaped sweet potatoes, sausages, raspberries, zucchini ribbons, and an arugula salad. And the cheese. Oh the glorious cheese! Lol, I sound like Steve Urkel :)
Have you ever had halloumi? It’s a Greek cheese that has a super high melting temperature. Because of the high melting point, you can grill or fry it without it losing shape, melting, or separating and getting oily. It tastes like salt, lol. The flavor is really mild, but it’s quite salty (at least the brand I have is super salty). I had wanted to try it for a long time and my awesome mom found some for me! Thanks mom!
In the bento: vegetable pasta (onion, garlic, tomatoes, mushrooms, corn, and zucchini) topped with halloumi that was grilled in a pan with a little olive oil, a side of raspberries and grapes, and slices of raw zucchini and yellow squash.
I hope you all had a wonderful Halloween!
So, what do you do when your bento is a flop? When it doesn’t live up to your expectations? To post or not to post, that is the question! My intentions this morning were to make a Halloween bento with creepy frog eyes for dessert. The frog eyes are actually green and black tea tapioca pearls. And, they turned out fine, but the rest of the bento just lacks pizazz. It’s boring. I tried cutting cheese into pumpkins, cats, etc. but none of it worked right. Sigh. I almost didn’t post this post this photo, but I thought it might be nice to see the mess-ups every now and then. It would have been a fine bento if the rest was Halloween themed, or I replaced the frog eyes with something not so gross looking, lol. But in the end, this is how it stands, in all of it’s *ahem* glory.
But on the bright side, the bento giveaway os over and a winner has been chosen!!! Check your emails Priscilla F.! If I can’t get in touch with the winner, I will pick another one in a couple of days.
There’s a cold front moving in today with gray clouds and cooler temperatures. It’s the perfect October and Halloween weather. All I want to do is cozy up on the couch with a thick blanket, a cup of tea, and a scary movie. I wanted to make a dark, stormy, and brooding bento to go along with the weather so I tried to stick with the darkest colors I could find in the kitchen.
In the bento: a jack ‘o lantern mandarin orange (Check out the jack master, Sheri, at Happy Little Bento!!!), a tomato, grapes, asparagus, spinach with soy sauce, rice, and dulse. Dulse is the purple stuff on the top of the rice. It’s a dried seaweed that my mom’s friend introduced her to in Canada. I’d never heard of it before, which is a shame because it’s really good. Nice and salty. Tastes like the ocean. :) I’m almost through the bag she brought home so I’ll have to find a way to buy some here.
Don’t forget to enter the Halloween bento treat giveaway!!! I’m giving away an awesome box of bento loot!
Today’s random Japan photo is one of my favorite photos of the entire trip. Fushimi Inari Taisha is a shrine in Kyoto that is dedicated to Inari, the god of rice. There are fox statues all throughout the complex because it is believed that foxes are Inari’s messengers. Fushimi Inari is most famous for it’s thousands of torii gates covering the trails on the mountain. The gates are amazing and I’ll show you some photos of them later. But, it was actually the foxes (in Japanese: kitsune) that struck a cord with me.
It’s that time of year! I love Halloween! I haven’t had the chance to make a Halloween bento in a few years. So, this year, I was determined to make one. I had these small blocks of parmigiano reggiano cheese from Il Villagio and thought that they would make perfect skulls. I took one of the snack blocks, cut it in half and carved a skull out of each half. Then used the trimmings to make the bones. They’re perfect on top of some ‘blood and guts’. :)
In the bento: spaghetti with parmesan skulls, cucumbers, artichoke dip, and a vampire mouth made out of apple slices, peanut butter, and almond slivers. I also sent along some pita chips for the dip.
Every now and then I get an unbelievable craving for egg salad. I’m not sure why. I don’t even really like eggs all that much. But, sometimes, I just have to have them! I decided to package my egg salad a little different today, and avoid all of the extra carbs that go along with bread, by putting the egg salad in a hollowed out tomato and decorated it with sunflower sprouts. Pretty cool huh? Tomatoes stuffed with tuna salad and chicken salad are awesome as well.
In the bento: egg salad stuffed tomato, carrots, broccoli, ham sticks, cucumber, apples, and orange slices. I used the pink flower shaped silicone cup to hold the oranges and the green bear and frog silicone baran to keep the ham separated from the broccoli.
Today’s random Japan photo is of a stunningly beautiful tree in Kamakura. If I remember correctly, this tree stood watch near the entrance of Hachimangu Shrine.
It’s really easy to take a leftover sandwich, throw it in a plastic bag, grab a bag of chips, and head off to work. But it’s also pretty easy to take 3 extra minutes and turn that sandwich into a colorful, healthy, appetizing lunch. I cut my sandwich into two pieces and added slices of cucumber, watermelon, a grape tomato, and some leftover sautéed barley with vegetables. So in 3 minutes, I avoided using throwaway plastic, eating unhealthy chips, and added fresh fruits and vegetables. Bentos rock!
In this bento, I used some new products that have just been introduced to the store: flower shaped silicone cups and grass silicone baran. I dearly love using silicone cups because they keep everything perfectly separated. Almost every single bento I make uses them, they are my staple bento supply! Along with the flower shaped ones, we also got in some star and heart shaped silicone cups. I’m also really excited because we have egg molds for the first time ever!! Yay!!
Until next time…
Have you seen those gorgeous PB&J roll-up photos online? You know, the ones that look like perfect pinwheels? They have distinct and perfectly separated layers of peanut butter and jelly, no smearing, no goopinees, no squishing, they’re perfection! Yeah. I can’t make those. I tried cutting them with floss, used different ratios of peanut butter and jelly, tried sawing through them with a serrated knife, etc. I’m just going to have to accept that they just aren’t in the cards for me.
Despite all of my best efforts, my PB&J rolls always look like a mess. I tried to hide them by distracting you with bright fruits and vegees :) In the bento: PB&J rolls, tomatoes, radish star, carrots, cucumbers, nectarines, and a hard boiled egg.
Today’s random Japan photo is from the Waseda University campus. Between the bus stop and the Waseda garden, there is a beautiful tree covered brick walkway. As you go down the path, this guy is sitting right outside the garden watching over the walkway.
It has been raining here for three days straight! I wish I could skip work and curl up on the couch with a bunch of blankets and watch movies with my cat. But alas, I can’t. Since I had to go to work I made a super simple furikake rice bento. Furikake is basically dried bits of seaweed, dried vegees, spices, sesame seeds, salt, etc that’s made to sprinkle over plain white rice. It comes in endless different flavors and varieties. I brought this colorful one home with me from Japan, it’s so tasty! There are a lot of different dried vegetables and flavors in there. Along with the rice I have a small salad with avocado and sweet peppers, a cup of raspberries, and a hard boiled egg.
Today’s random Japan photo is from one of the streets we walked down while wandering the Gion district in Kyoto. Gion is one of the most famous geiko (or geisha) districts in Japan. We weren’t lucky enough to spot a geiko or maiko, but walking the quiet back streets was worth it even without a sighting.
I need a do-over for last week. After spending four days on jury duty and the other three going to a family funeral, I’m ready to forget the whole week even happened and start fresh! To start this Monday off on the right foot, I made a brunch bento with breakfast sausages that I wrapped in a thin omelette (the same way you would make tamagoyaki but with a sausage in the middle). These eggs are super tasty! They’re from my Aunt and Uncle’s chickens :) The rest of the brunch bento is a small grape and pineapple fruit cup, steamed broccoli, and strips of a sweet bell pepper.
This bento features these cute silicone leaf baran and a radish star made using this method.
Here’s to a better week ahead!
Who says you can’t have breakfast for lunch? Not me! The bulk of this bento is a ham, onion, and provolone omelette resting on a bed of sautéed kale and onions. Yum! I ate each piece with a bit of spicy home-grown sprouts and it was awesome. The rest of the bento is filled up with a small arugula, walnut, and cranberry salad, raspberries, and sweet potato flowers. Here is a link to the sakura punch I used along with a video of how to make the 3D effect (I used the large one).
This bento box is one of my souvenirs from Japan. My husband and I traveled to Nikko and took a bus up the mountain to Kegon Falls and Lake Chuzenji. It was a wonderful break from the heat and hurry of Tokyo. The weather was beautiful and cool. Along the streets were a lot of shops selling wood bowls, carvings, etc. I found this sweet little bento box there and the shop owner carved my name in Katakana and the date on the bottom. ^_^
So, today’s not-so-random Japan photo is of Kegon Falls.
The town and the street are level with the top of the waterfall. To get to the bottom, you have to take an elevator down through the rock and walk through a long cold tunnel to the viewing platform. The scenery down in the ravine was stunning! I wanted so badly to touch the water! I know it’s super cold, but I wish I could have gone down and put my hand in the pool or the stream after the falls.
Sometimes, the simple, everyday foods can be the best. I made this ham wrap bento for my husband and he loved it. The wraps have black forest ham, romaine, arugula, green onion, cheddar, and a little mayo wrapped with a whole wheat tortilla. On the side, he had green olives, cucumbers, nectarine slices, and tomatoes.
When I left Japan, my amazing lab mates threw me a going away party. This Waseda University and Hello Kitty towel was one of the gifts they gave me. It’s so cute!
Today’s random Japan photo is from Nijo Castle in Kyoto.
The details on the outside of the castle are beautiful. I really enjoyed the juxtaposition of the highly polished gold and black in the front and the weathered wood and copper(?) in the back.
Added to What’s For Lunch Wednesday!
I’m still catching up on all of the fruit I missed over the summer. I almost added grapes to this bento too but I couldn’t find room. Haha! In the bento: sautéed vegee pasta with shaved parmesan, a cup full of raspberries, soybeans, broccoli, and dragon fruit. The pasta is separated from the rest of the goodies using these kawaii reusable silicone baran.
Today’s random Japan photo is a view of the moat surrounding Matsumoto Castle. Matsumoto Castle is also called the crow castle because of all of the black on the exterior. When we were there, the city of Matsumoto had begun a restoration project on the moat. Over the years layers of sediment have built up to the point that the water in the moat is only a couple of feet deep. After the project is finished, the moat should be a few meters in depth.
Is it really Friday? This week went by so fast for me. There were so many more things I was supposed to accomplish, lol. At least I managed to get dinner cooked last night. I was in the mood for something simple so I baked a couple of BBQ seasoned chicken breasts on a bed of onions. They were so good! There was only a small piece left over for this bento so I had to add a lot of extras to fill it up. In the bento: baked chicken breast, soy beans, raspberries, blueberries, cucumbers, carrots, tomatoes, and some sweet little apple bunnies.
I get a lot of emails asking about the bento products I use and whether they are in the store. So I’m going to try to be disciplined and give the links in my blog posts. This bento was made in the Lunchbots Uno and I used the cute green silicone baran from the bear and frog set.
And now it’s time for a random Japan photo! Yay! -_^ I know, I’m a dork. This is a path we walked at Ryoan-ji in Kyoto. It took us to and from a small island in the middle of the lake. Trivia time!!! Without Googling it, do you know what Ryoan-ji is famous for?
This summer was an amazing adventure. I have thousands of photos to sort through! It will take a long time for me to catch up blogging about all of the places we went.
I’ve been binge eating all of the foods that I didn’t eat in Japan: tacos, chips and salsa, fruit, big salads, and spaghetti. It’s also nice to be back in a real kitchen! I’ll never again complain that my kitchen is too small, lol. My apartment in Tokyo had a one burner stove, no counter top, and I was taller than the refrigerator. It was convenient for a temporary place, but not really easy to cook in. But now that I have the room I can get back to cooking on a regular basis and making bentos again.
I picked up this cute rabbit bento in Omiya and brought it back as a souvenir. I usually don’t use 2-tier bentos that much, but it was too cute to pass up. The bottom tier has spaghetti with shaved parmesan and the top tier has peach slices, carrots, blueberries, raspberries, and broccoli.
It finally happened! I actually made my first decent bento in Japan. I’ve brought my lunch to work a couple of times, but they weren’t worthy of photos, lol. I’ve been collecting a few bento supplies little by little and I think I have enough boxes to start regularly making bentos. But, even with the right supplies, making bentos here is difficult for me. My apartment only has a 1-burner stove! Do you know how hard it is to cook with only one burner? I’m spoiled at home with a standard American 4-burner so I’m finding it a little bit difficult. Yay for one pot meals!
This bento, luckily, didn’t require any cooking so it was easy to prepare. In the bento: tuna salad with green onion, tomatoes, mushrooms, baby corn, carrots, and cucumber slices.
You may notice a complete lack of fruit in this bento. Well, fruit in Japan is really expensive. I mean, really expensive. For example, my grocery store has watermelons right now. They’re small by US standards, about the size of a basketball, and they’re going for $20. No joke, $20. Don’t even get me started on the cherries! Not only is the fruit too expensive for me to purchase, the selection is very small as well. I did see a small ‘farmers market’ looking place that I want to check out. Hopefully they have some good produce.
Keep in mind, I’m living in the middle of Tokyo where everything seems to be a little more expensive. I’m not sure if this is typical all over the country. And, the fruit I’m seeing may be out of season, I’m not sure. But, next time you see a beautiful bento made in Japan and it has fruit, think about the $20 watermelons and give it some serious respect ;) …
We had spaghetti last night for dinner so of course we are having it for lunch as well. Instead of just throwing it in a box and trying to make it look good, I decided to chop up the noodles and make a baked cheesy pasta. I mixed in shredded cheddar and shaved parmesan, threw some extra cheese on top, and baked it in a small Pyrex bowl. I have fallen in love with using Pyrex dishes for my bentos because they can go in the oven, microwave, fridge, everything. Super convenient. Along with the pasta I packed a snack sized Steeltainer with a simple arugula salad, cherries, a lychee, and a delicious strawberry mochi for dessert.
My family threw a ‘going away party’ for me this past weekend and the strawberry mochi were part of a gift bag full of airplane snacks from my sister. But, I couldn’t help myself and opened them up early :)
My trip to Japan is approaching fast! I’m leaving a week from today and I’m running around like a crazy person tying up loose ends. I’m so excited to go! I’ve always dreamed of going to Japan. It’s going to be an amazing experience to get to live there for an entire summer. I’ll be blogging, instagraming, and videoing the whole trip. I hope you’ll come along for the ride :)
Yesterday was one of those days when I needed some comfort food for dinner. I’ve been trying to keep myself as calm and stress-free as possible so my busy time is spent doing things other than making bentos :( Actually making a bento is a nice creative outlet and it makes me happy. It’s all of the other stuff that has to happen before making the bento that I’ve had a hard time getting done. You know, like actually going grocery shopping, lol. So with very little food to work with in the fridge, I decided on breakfast as my comfort food dinner.
In the bento: pancakes with chopped strawberries in the batter, bacon, orange slices, bacon, scrambled eggs, bacon, and tomatoes and bacon. I was loving the bacon last night! I could’ve eaten the whole pack by myself, lol.
I know it isn’t the proper way to serve scrambled eggs, but since they would be traveling I made sure to cook the ‘you know what’ out of them. I didn’t want any soft or runny bits that could spoil.
I totally cheated and bought a pre-made Cuban sandwich for lunch yesterday. I only ate half of it and the rest made for a perfect bento. In my Lunchbots Eco: Cuban sandwich, papaya chunks, strawberries, cucumber, and tomato skewers.
In case you missed it, I posted a radish star tutorial video yesterday. I really appreciate all of you watching the videos and for the great feedback :) Any requests?
I now have less than a month before I leave for Japan! I’m excited to go but I’m also a little nervous about the flight and working with new people. I’ve been extremely busy getting everything prepared, filling out a bunch of paperwork, getting a place to stay, trying to communicate with my host professor, getting the house and bills ready, making sure the cat is taken care of, trying to get my papers published before I leave, finishing up last minute research, etc. Needless to say, I’ve been a bit stressed the last couple of weeks.
I forced myself to stop all of the millions of errands and chores and take the time to make a nice lunch. I have a fridge full of vegetables that I haven’t had the time to cook or eat. And all of this stress, anxiety, and take-out food is taking a toll on my body. :(
The grocery store had a ton of Vidalia onions and they are so sweet! I made this pasta full of sautéed Vidalia onions, garlic, broccoli, carrots, and tomatoes. I could’ve just eaten the sautéed onions plain, lol. The rest of the bento has an arugula and pineapple salad (thanks for the idea Mom ^_^) separated from the pasta by a row of cucumbers.
Here’s to the rest of the week being easy and stress free! :)
I’m staying home today to catch up on some cleaning and laundry. Even though I didn’t have to go to work, I still wanted a bento for lunch. Instead of just throwing my leftovers on a plate and heating it up, I dressed it up a bit.
In the bento: pork chop slices, cheddar mashed potatoes, grapes, carrots, tomatoes, and some rainbow chard and chick peas. This was my first time trying rainbow chard. Inspired by Happy Little Bento, I decided to give it a go. And, ….. its good! I sautéed onions and garlic, added the chick peas, sprinkled it with Pav Bhaji masala spices, and threw the chopped chard in at the end. Love it!
In case you missed it, I uploaded a carrot flower cutting video tutorial. For those of you who have already watched it, thank you so much!!!!
When I’m having a really lazy night but don’t feel like ordering out, soboro is the perfect quick meal. Plus, it’s easy to make a big batch so you have enough for lunch the next day. If you haven’t made soboro before here are some good recipes from Just Bento and No Recipes. I don’t really follow a recipe, just toss things in and taste as I go. For this batch I used ground beef, the leftover carrot bits from making the flowers, onion, garlic, soy sauce, mirin, and cracked pepper. I like to make mine a little intense and super flavorful.
In the bento: soboro over rice, carrot flowers sitting on cute silicon leaf baran, strawberries, daikon and carrot pickles, and cucumbers.
I actually filmed the steps to make these carrot flowers yesterday. Now I have to figure out how to get it edited, lol.
I have a really good batch of sunflower sprouts growing in the kitchen. Have you tried them before? They kind of remind me of raw spinach leaves, but with a little bit more of a flowery taste. This morning I tried to sautee them, thinking that they would get bright green, but it failed miserably. They don’t get brighter, they turn brown and icky. Yuck! Looks like raw is the way to go!
In the bento: rice with pickled plum, sunflower sprouts, tomatoes, brats leftover from dinner, strawberries, and carrot flowers.
I’ve been getting a lot of people asking how to make these 3-d flowers. I found a Japanese video that makes them without a cookie cutter, but I can’t find a good video that makes them the way I do. My goal this week is to make a flower tutorial video. I figure, if I promise it here then I’ll absolutely have to get it done and I can’t procrastinate, lol!
Until next time…
Have you seen Ochikeron’s videos on Youtube? She’s amazing! Everything she makes looks so delicious and yesterday I saw one on simmered mushrooms and bonito chunks. I only had baby portabellos but I decided to simmer them using her method and they are wonderful.
In the bento: couscous, simmered mushrooms, orange slices, home grown green beans, carrots, celery, and daikon radish flowers.
Every now and then, a Monday rolls around where my body and brain absolutely refuse to wake up. I think I need another Sunday :) I knew work would be miserable without bringing a bento so I forced myself out of bed and put this ‘no cook’ lunch together.
In the bento: ham and avocado wraps, a variety of home-grown tomatoes, cucumber, carrots, a baby portabello mushroom, mango, and some of the biggest blueberries I’ve ever seen! The blueberries are huge! And they’re sweet to boot. A couple of weeks ago I went to Wish Farms’ strawberry fields and they told us about their bluebbery farms and how big the berries were. I found these beauties in the grocery store this weekend and they weren’t exaggerating. Yum!
Maybe I’ll make blueberry pancakes for dinner tonight….. or I might take a nap ;)
There is so much news to tell! I’m really excited because I’ve been given a summer internship at Waseda University in Tokyo! I get to spend the whole summer in Japan! (Insert the appropriate amount of squealing here ^_^) It’s going to be 10 incredible weeks!!! I’m still having a hard time believing that this is actually happening. Visiting Japan is a dream for me (and to be honest, a bit of an obsession, lol) but to be able to live, work, go to the grocery store, sight-see, and spend over 2 months getting a taste of life in Japan is beyond what I ever could have imagined. Anyway, I’ll post more details about the trip, JSPS, and the EAPSI program in a later post because I’ve got to get back to work. :)
Today I really wanted to take a salad so I have 2 bentos. The salad is pretty run of the mill except those cute little yellow pear tomatoes are home-grown. The other bento has potato casserole, meatloaf, broccoli, mango, and some lemony green olives. These olives are awesome! They’re from a company called Oloves and I instantly fell in love with them. I want to try their other flavors too.
Well, I’ve got to get back to work. Have a good weekend and…
I know everyone is still trying to recover and regain some normalcy after the terrible events in Boston yesterday. So I’m going to keep this post short and sweet.
In the bento: rice topped with ground beef, onion, and mushroom soboro, apple bunnies, cucumbers, and a home-grown salad of black cherry and yellow pear tomatoes with green beans.
Good morning! It’s nice to have a bento again :) I’m still planning out my super strawberry bento, but in the meantime I have this one to tide me over. In the bento: rice with a pickled plum, strawberries, leftover Mongolian Beef from our Chinese take-out last night, cucumbers, and some yellow sweet bell pepper slices.
As I was taking the photo of this bento in the wee early hours of the morning, the sun decided to come pop over the top of the fence. I usually don’t like food photos with hard lighting, but for some reason I thought this one was pretty. :)
Just curious, which one do you guys like better? The super sunny or the traditional? I had to show them both because I can’t decide, lol!
I hope your day is just as sunny and bright!
My bento postings have been few and far in between lately. It seems to be the rule of life that everything happens at once. So I’m trying my best to get one thing done at a time and not go into total panic mode, lol. But, that means less bentos :( Sigh. But on the bright side, it’s sakura season!!! Unfortunately we don’e have any sakura in Florida, at least not where I live, so I have to make my own!
In the sakura bento: salted sakura onigiri wrapped in a preserved sakura leaf, sakura shaped carrots, soy beans, tamagoyaki, strawberries, and a tomato. An of course, I couldn’t resist using these new silicone sakura baran!! They’re my new favorite bento accessory :)
In bento shop news, I just uploaded 4 new silicone baran, including the sakura one above and two new adorable snack bentos.
Until next time...
I’ve missed okra something fierce. I don’t know why we haven’t had it so long, but I got a big pack of okra the other day and pan seared it with onions. Oh okra, where have you been? Fried okra is may favorite, but pan seared does the trick. Yum!
In the bento: baked chicken topped with avocado salsa, okra, carrot flowers, tamagoyaki, cucumbers, yellow squash, nectarine slices, and tomatoes.
The baked chicken was pretty fantastic too. In a baking dish I put a layer of ginger and lemongrass, then a layer of onions, then a layer of carrots. The chicken went on top with some salt and cracked pepper and the whole thing baked at 350. The ginger and lemongrass smelled like heaven! And all of the flavors permeated the chicken but weren’t super strong. When topped with the salsa (avocado, lime, cilantro, tomatoes, celery, green onions, salt, pepper) it was a healthy tropical paradise :)
Well, I’m sick for the 5 millionth time, so I’m going to go back to bed. Have a great weekend!!
Ever since Sheri from Happy Little Bento made curry, I kept thinking, mmmmmmm curry. Last night I couldn’t handle it anymore so I busted out a pack of curry roux and went to town. Next time I’m in the curry mood I need to try the recipe she suggests, it sounds awesome! This one was just made with whatever odds and ends I had in the kitchen.
In the curry: a medium hot pack of Golden Curry roux, ground beef, onions, cabbage, zucchini, corn, carrots, peas, and green beans. I was concerned that it wouldn’t be spicy enough so I also added half of a chopped up ghost pepper. To be honest, it could have been spicier. Oh well, it was still good :)
To pack the curry in this bento I strained off most of the liquid and piled the goodies on top of the rice. Along with the curry is some leftover greek yogurt cole slaw, and a small fruit salad.
Barley with vegetables is one of my favorite side dishes. It’s so easy because I saute up whatever vegetables I have on hand, toss in some cooked barley, a little Vegeta for seasoning, a bunch of cracked pepper and it’s done. Simple and delicious. For last night’s dinner I sliced up a pork tenderloin and browned the ‘medallions’ in a pan with olive oil and served it with the barley and some low fat cole slaw made with greek yogurt. Lunch consists of the dinner leftovers along with a few strawberries, blueberries, and a couple of cucumber slices.
The robotics competition last weekend was a blast! I truly had no idea how much fun it would be and I’m getting excited about next year. Our team didn’t make the finals but we did pretty darn good. Especially for being a rookie team! Here’s a video I took of one of our matches. Our bot is #4769 on the red team (at the start of the video, we’re the ones closest to the camera). The first 15 seconds are autonomous mode and the robot has to find the target and throw the frisbees without human help. Yeah, we nailed that! Then the kids get to take over and load the bot with frisbees, shoot the targets for points, and repeat. You could also get points by climbing the tower but our bot didn’t climb, they focused on shooting.
Do you know a FIRST robotics team? If so, I’d love to check out their website :)
What do blueberries, robots, and rice have in common? Well, for me, a lot. I’m going with my husband and his school’s robotics club to their first FIRST Robotics Competition which starts tomorrow! So help me out in rooting for Team 4769 - The Electrodes! This is the first year that my husband’s school has had a robotics club and it has been a lot of work! They only get 6 weeks to design and build their robot for the competition and they have done a fantastic job.
We leave tomorrow, and by the time we get back from the competition, that container of blueberries in the fridge will probably have gone bad. And since we ate up all of our perishables, knowing we would be out of town, rice was the only thing I had in the house to make for lunch. See, blueberries, robots, and rice go together perfectly.
In the bento: rice with furikake, blueberries, a tomato, avocado slices, and carrots.
Last night we had beer brats with Guiness mustard and topped with piles of sauteed onions and mushrooms. They were unbelievably good. In fact, they were so good that we ate them all! I had planned for this bento to be filled with a luscious beer brat hoagie, but alas, our stomachs got the better of us and I was stuck with an empty bun. :( This morning, a can of tuna came to my rescue (and put the cat in tuna-juice heaven) to turn this failed beer brat bento into an awesome tuna hoagie bento.
The rest of the bento is pretty self-explanatory: nectarine slices, blueberries, cucumbers, and a tomato. But the tuna salad is full of surprises with dried cranberries, slivered almonds, onion, and of course a little Guiness mustard :)
My husband and I are trying to be more disciplined about what we eat. In all honesty we eat pretty well... and I have the bento photos to prove it, lol. Our newest food quest is to eat a lot more salads. I try to keep them interesting by changing up the ingredients and not using lettuce as a base all the time. This lunch salad is the same as the one the night before but it was really good and I wanted it again.
In the bento I have dirty rice which looked, well, dirty. I added some cheddar and cucumber skin flowers to it to make it a little less dirty looking, lol. There is also a big cup of fresh Florida strawberries. The salad has a shredded broccoli base (I bought a bag of broccoli slaw and used it for salads instead of actually making broccoli slaw), jicama, beets, snow peas, cucumber, and carrot.
This poor bento is fruitless! I hate making a fruitless bento but we ate all of our apples and oranges over the weekend. I didn’t even have any bright red tomatoes to throw in there for color. Looks like there’s an epic grocery shopping trip in my future.
In the bento: rice topped with zucchini, broccoli, and onions simmered in tikka masala sauce, grilled chicken, broccoli, a hard boiled egg, and cucumber slices. Even though it’s not that colorful, it’s still healthy and delicious.
Mmmmmm brunch! Who doesn’t like brunch? I got inspired to make a brunch bento by a rerun of How I Met Your Mother where they were talking about how awesome brunch is. Apparently it really got to me because next thing I knew I was making a brunch bento. :)
In my Lunchbots Eco: spiral pancakes, strawberries, sausage, spinach tamagoyaki, cheese, a salad with a homegrown tomato and sakura cut cucumber, and a strawberry milk whoopie pie! I spent my evening baking whoopie pies instead of actually making dinner, but it was worth it!
I haven’t actually been cooking very much lately. Between my crazy schedule, the house getting torn apart because of a pipe leak underground, and my husband working super late nights and weekends with the robotics club at his school, there just hasn’t been much cause to cook dinner. And if I don’t cook dinner, that usually means I don’t have a bento. :( Doug really needed to take lunch with him today so I took the easy way out with tuna sandwiches.
In the Lunchbots Eco: tuna sandwich rolls, a small salad, broccoli, and orange slices.
I’m determined and stubborn today and I’m cooking an awesome dinner whether there’s anybody here to eat it or not! :)
I got a new pack of furikake (rice seasoning sprinkles) and couldn’t wait to use it. Then I realized that I’m completely out of my favorite white rice and all I had was brown. I love brown rice, but in this instance it’s just not working. This furikake is so pretty and the brown rice doesn’t even come close to doing it justice. Oh well, it still tastes fabulous!
In my Steeltainer: brown rice with furikake, spicy pickles, half of an egg, cheese, carrot, a homegrown tomato and celery salad, nectarine pieces and blueberries.
I almost didn’t make a bento this morning. I was super tired, getting sick again (aarrrrggghhhh!!!!!!!), and really feeling lazy. Not to mention the snoring kitty snuggling on me. But I forced myself out of bed, kicked my butt into gear, and made lunch. And it was totally worth it. This is much better than campus food!
In my Lunchbots Eco: leftover grilled chicken from last night’s dinner, leftover potato salad with a little shichimi togarashi (a Japanese blend of chili peppers, sesame seeds, and spices), blueberries, tomato slices, carrots, cheese, and a radish.
I found this photo when I was rummaging through my computer the other day. This was a bento I made last year and never got around to posting. I don’t remember the reason why I didn’t post it. Perhaps because it just didn’t make for a pretty picture. Even though I’m not a big fan of it’s looks, it’s the what’s under the skin that counts, right? I do, however, remember that it tasted fabulous!
In the old lost bento: hamburger patties with Bull Dog sauce, roasted broccoli and sweet potato, white dragon fruit, a Babybel cheese, hard boiled egg, grapes, and a wee little tomato.
OK, I have to admit... I’m not sure this is even remotely special enough to be called a bento. But hey, it makes me happy and full, so a bento it is! -_^ Along with the blueberry salad I packed some leftover chicken and mushroom pasta from lunch with my mom yesterday. Sometimes, you just have to throw something in a box, right?
It’s been a long time since I’ve had omurice but I ran into Cooking With Dog’s omurice video and guess what happened next? My ketchup bottle went a bit crazy on the top, lol, but it tastes wonderful.
In my Lunchbots Eco: omurice, tomato and snow pea salad, cheese, radish, cucumbers, blueberries, and strawberries.
In the meantime, in the bento store...
Coming back from a long weekend is tough on the bento making routine. I really didn’t feel like making one this morning but the thought of having to eat on campus was worse than my laziness. So, I made one of the easiest things possible, a tuna sandwich. To jazz it up a bit I added some dried cranberries and almond slivers in the tuna salad. I have to admit, it was pretty darn good. Well worth the effort!
In my Lunchbots Eco: tuna salad sandwich, cucumbers, carrots, golden and red grape tomatoes, and a nectarine.
I saw this sandwich on Pinterest yesterday, and I had to have it! Mine isn’t nearly as nice and doesn’t have all of the goodies, but I got the general craving out of the way. In today’s bento: egg salad sandwich, carrots, celery, and tomatoes.
The most important thing I learned today? I really need an egg slicer, lol!
It’s been a rough few weeks. First I was sick, then my husband was sick, now I’m sick again, lol. Sometimes it never ends. So, today I’m having a ‘case of the Mondays’ but at least I have some comfort food to make me feel better.
Packed in a Pyrex storage dish: barley with tomatoes, onion, garlic, basil, and artichokes, kielbasa, cucumbers, cherries, yellow squash, and a little lonely tomato.
Here’s to a great week to come!
I woke up this morning realizing that I had nothing for lunch. No leftovers, no sandwich fixings, nothing. The only thing I could find to cook was some pasta and of course I had nothing to go with it...
Until I remembered the awesome parmesan cheese I had stashed in the fridge :) I tossed the noodles with browned butter, onions, garlic, and a ton of parmesan and cracked pepper. It’s simple, unbelievably delicious, decadent, and extremely bad for me.... lol. To counteract all of that buttery, cheesey, carby goodness I filled the rest of the box with fruits (blood orange, cherries, strawberries), vegees (broccoli, sugar snaps, daikon radish), and some more homemade pickles.
Happy New Year! I hope 2013 is a wonderful year for all of you :) It’s nice to be back bento-ing again after the holidays. I had to start the year off with a little bit of an indulgent lunch. Packed in my Steeltainer: rice with green onion and sausage, summer squash, sugar snaps, cherries, strawberries, and some homemade daikon and carrot pickles.
There are still a few days left to save 13% at the bento shop! Use code NEWYEAR13 and it’s good through 1/10/13.
Well, this is it. My last bento for 2012! It has been a crazy year and I’m excited to see what 2013 has in store :)
For the last bento of the year, I really wanted to stick to the basics and my favorites. It’s packed with white rice, a pickled plum, carrots, sauteed portobello mushrooms, apples, broccoli, and snow peas.
I hope you all have a wonderful and safe new year!
BTW, a little birdie may have told me that the New Year’s sale at the bento store is up and running... use code NEWYEAR13 to save 13% through 1/10/13 :)
My parents found a giant box waiting for them at work the other day. Guess what was in it????? Lobsters! They were a Christmas gift from a friend who is in the lobster business. How cool is that?!?! Anyway, they sent a ton of lobsters (the box was 50 pounds!) and I was lucky enough to get my hands on a couple of them. Instead of just eating them plain, I decided to make some baked lobster macaroni and cheese with onions, broccoli, and a little carrot thrown in. Yum!
I didn’t have time to go to the grocery store yesterday, so the rest of the bento is full of whatever I could find in the fridge: palm hearts, green olives, tomatoes, home-grown sprouts, salami, cheddar cheese, zucchini, a radish, and my last lady apple.
See that sweet little apple? Is it not the cutest thing in the entire world?!?! It’s called a lady apple (awwww) and I’ve never had them before. I’m super excited for lunch today because I can’t wait to try it.
This is one of the easiest bentos in the world to make because it didn’t require any cooking. The hardest part was keeping the lettuce where it was supposed to be. In the bento: tuna salad topped with home grown sprouts (alfalfa, radish, broccoli, and mustard sprouts), tomatoes, snap peas, a little salad of black and green olives with green bell pepper, and of course the lady apple.
I’m almost finished with the new bento store which will be launched this week. ^_^ And, to celebrate we’ll be having a sweet coupon code! I’m also introducing $7.95 flat rate shipping to anywhere in the US no matter how much bento awesomeness you get! Until everything is up and running...
I have finally convinced my meat-a-saurus husband to go meat-free on Mondays. It’s only one day of the week, but it’s a step! This was our first meatless dinner (which was from last week): sauteed baby portobello mushrooms, spicy red lentils, purple potatoes, apple slices and a tomato. With the dinner, we had a full on salad but he only got a tomato with lunch.
Are you a meat eater? If so do you do meatless Mondays?
I was about to name this bento the “Super Simple Salad and Spaghetti” bento. But, I figured that the “S” bento would be a little easier to read. Honestly, it doesn’t get much easier than this. The spaghetti is leftover from dinner last night, and all the salad required was chopping some cucumber and tomato. The sakura (see, another ‘S’) were punched from sharp cheddar cheese. This lunch was ready to go in less than 5 minutes. Yay!
I decided a few months ago, that the Bento Store was in need of a serious makeover! Well, I finally found a solution that I love and I’m working hard at transferring all of the data over and making it look pretty. But, once it’s done it’ll be awesome! I’ll finally be able to implement coupon codes (gasp, shock, awe!!!), it has automatic inventory tracking (yipeeeeee!), and it should be a lot more user friendly and easier to navigate (yaaaayyy!!!). It will probably take me another week or two to get it a sorted out, but I’m excited!
In the meantime...
This is going to be a ridiculously speedy post. Why? Because I’m off to the land where dreams come true! Tonight me, my mom, my aunt, and my cousin are doing our annual girls weekend at Disney and going to Mickey’s Very Merry Christmas Party! I’m only a little bit excited, hahahaha!
So, quick and dirty... my bento for today (I had to work this morning... :( boo, hiss, boo) has tuna macaroni salad, blackberries, tomato, black olives, celery, asparagus, cheese, cucumber, and a seckel pear.
If you’d like to, tell me your wish and I’ll drop a penny in the water at It’s a Small World and make the wish for you! My wish from last year hasn’t come true yet....... but I’m going to wish for it again and I know it’ll come true someday. :)
The mom of one of my sister’s friends makes the absolute best egg rolls in the known universe. And I was lucky enough get get my hands on a few. I packed this Steeltainer egg roll bento for Hubs and it has the egg rolls, soy sauce, a tangerine and blackberry salad, a cucumber, tomato, and black olive salad, cheese, carrots, celery, a homegrown green bean, and backed prosciutto asparagus rolls.
The Thanksgiving Weekend bento sale was a huge success! Thank you to everyone who participated!
Hubs has the week off for Thanksgiving and I don’t have any microscope time today. Yipee! So I made us some brunch to celebrate a lazy Monday morning together. Our brunch has sausage, eggs with Chinese sausage and mustard sprouts, toast, homemade strawberry kiwi jam that I got from our family reunion, persimmons, pomegranate, and some grapefruit juice.
Are you guys making anything special for Thanksgiving? So far, I’ve only committed to roasted brussels sprouts (and going over to my mom’s early to help cook everything else) but I’m thinking about trying to make some pumpkin whoopie pies... have you guys ever made any? I need to find a good recipe.
What are your favorite Thanksgiving treats?
Also, I’m having a big Black Friday bento sale! Well, actually it’ll be Black Friday through Cyber Monday. Everything in the store will be 10% off and a free gift is shipped with every single purchase! No coupon codes or minimum purchase required. ^_^
I blame Twitter. For some reason, over the last few days, I have seen so many tweets about fried rice. So guess what I developed a craving for? This morning I made myself some fried rice with ham, egg, carrots, corn, peas, and half of a kung pao pepper from the garden. It wouldn’t all fit in the bento, so I ate the rest for breakfast. Yum!
I’m so excited about this bento! See that green bean? Yeah, I grew that. See those radish sprouts on top of the fried rice? Grew those too. And the mustard sprouts by the green bean? ^_^ Aren’t they adorable!
I can’t wait for the next few months to go by because my vegee garden is blooming like crazy! I love the process of watching the plants grow and bear fruit, but, it takes a long time. I needed some instant gratification so I started a kitchen sprout garden. I am loving it! The Hubs and I love to eat sprouts. Right now I’m growing mustard, radish, and alfalfa. I’ve also started some sunflower sprouts but they take a lot longer to grow. I can’t wait until they’re ready, but in the meantime...
We had our annual family reunion last weekend which, for me at least, signifies the official start of the fall season. From here on out the rest of the year is going to be full of events, dinners, holidays, and trips. So to get myself in the mood for fall I wanted to make some ‘fall-ish’ foods.
Today’s bento has pork tenderloin medallions (my moms recipe), stuffing, green beans, a Babybel cheese, cucumbers, and another sweet little seckel pear.
Here is one of the other bentos I made for A Night in Tokyo. You can see the ginger chicken bento here if you missed it. This bento was really simple with a vegetable somen, apple bunnies, snow peas, broccoli, carrots, and a Babybel cheese.
A Night in Tokyo is an amazing event hosted by the Japanese Club at USF (University of South Florida). The club let me set up a booth on bento boxes and a lot of people stopped by to see all of the cute stuff I brought. I had 3 pre-made bentos and a bunch of supplies and boxes to look at.
A Night in Tokyo was a really cool event. If you ever have the opportunity to go, you should! They went the extra mile to make the entire room special. Even the doorways!! At the beginning of the event, I’m pretty sure I heard them say that they had 1000 cranes and 1000 lucky star origami!
There were different booths set up around the room, including an amazing selection of Kimono.
But, the highlight of the night was the performances. The night started with a bang thanks to Tampa Taiko! They drummed for over 30 minutes for us... and it was awesome! I took a little video and put it below. It doesn’t come close to doing them justice.
There was also a demonstation by the Aikido club, a 100 years of Japanese Fashion show (they had everything from kimono to Lolita!), a traditional singing performance, a modern J-Pop singer, a traditional Japanese dance, and a modern J-Pop dance. Unfortunately it was too dark for me to get good pictures of the other performances.
Last night was the annual Night In Tokyo hosted by the USF Japanese Club. They graciously let me join in the festivities by setting up a booth educating people about bento. I had a couple of premade bentos and a bunch of different styles of boxes, baran, food cups, punches, picks, etc. to show everybody.
This ginger chicken bento was one of the ones I brought. It has rice, a pickled plum, ginger chicken, tamagoyaki, cucumbers, and rambutan.
I’ll share lots more about the event later, but for now I’ve got to run!
I am so proud of this bento! Not so much for the bento, but for those gorgeous slices of tomato. It’s the first tomato off of one of my tomato plants. I was so excited watching it grow that I would go outside to check on it about 4 times a day. Now that the weather is cooling down, I’m starting to get a lot of blooms in the garden. My cucumbers have actually started producing too! There are 4 baby cucumbers out there just waiting for a bento!
Other than the fantabulous tomato, this Steeltainer bento has Boar’s Head jerk turkey, lettuce, and pickle roll-ups, cucumber slices, yellow squash slices, and a Babybel cheese.
I blame the following photo on my mom. It’s all her fault. She had to go and mention ‘picking up some cupcakes’ if I didn’t have time to make my normal Halloween mummy pops. Yeah. It’s her fault. I woke up this morning wanting cupcakes something fierce. I’ve had a hard time finding really good cupcakes (even in the specialty shops here) lately and have had a craving for weeks.
After tearing apart the kitchen I found just enough ingredients to pull these together. They’re cinnamon cupcakes filled with apple chunks that were simmered in brown sugar, cinnamon, and nutmeg. Then piped with fresh cinnamon buttercream and topped with more apples. But, what makes them really good is that I strained off the sweet syrup from the apples and brushed the tops of the cakes with it. Oh my heaven!
Over the next month or so I’ll try developing a real recipe for them, because yeah, they are that good.
Do you see that sweet little pear in the top right corner? Isn’t he cute?!?! I found these little seckel pears over the weekend and they’re perfect for bento. I needed to make this bento really quick this morning, so I couldn’t do much cooking. In my smallest pan I made some tamagoyaki (rolled omelette) with colby jack cheese, quickly rinsed the pan, then sauteed some butternut squash. Everything else only needed to be washed and sliced.
Simple and easy doesn’t have to be boring!
I just realized that today I hit 300 bentos! Wow, I can’t believe 300 have passed already. It’s been so much fun sharing all of these lunches with you. Thank you for stopping by to see them!
It’s finally starting to cool off and I thought we should celebrate the new temperatures with some beef stew for dinner. For the bento, I drained the liquid off and just packed the meat, potatoes, carrots, and onions. Even without all of the stew liquid, they still taste delicious.
The rest of the bento has yellow squash slices, asparagus, zucchini ribbons, grapes, one of the rubiest ruby-red grapefruits ever, and a tomato, black olive, and parmesan salad. Seriously though, that grapefruit was amazing!
Thank you all so much for hanging out with me for 300 bentos! I hope you hang around for 300 more :)
This is definitely a “me” bento! Hubs would be so disappointed if he saw that much rice in his bento. Haha! I love it though! Especially because I brought those nori sheets with me. I hate soggy nori so instead of making nori wrapped onigiri I made little crispy nori, rice, and beef ‘burritos’ at lunchtime. Yum!
In the bento: rice with preserved sakura and green onion, bulgogi marinated beef, apples, carrots, cucumbers, broccoli, and the tiniest little tomato.
I am happy to say that after two Rapidweaver crashes yesterday, I finally was able to upload a whopping total of 20 new bento boxes to the store! I’m really excited about this batch because they’re super cute. My favorite is a tie between Rilakkuma and the grey polka dot bento. Too cool!
I know this bento seems super simple, but that’s what I love about it. All it has is brown rice, soboro, scrambled egg, apples, cheese, and snow peas. Like I said, super simple. But, insanely delicious.
Along with a super simple bento comes a super simple post. Have a great Monday!
We’re trying to eat up all of the black forest ham I bought at the store, so here is another ham sandwich bento. I’ve tried to make them look a little different every time, so we don’t get bored (see the bread-less ham sandwich and classic ham sandwich bento posts). Even though the basics in our lunches are the same, small changes here and there make a big difference.
Along with the sandwich I packed some snow peas, a Babybel cheese, yellow squash slices, cucumbers, grapes, and a few little mushrooms.
Simple. Low-carb. Healthy. These are the qualities I’m striving for in Hubs’ lunches this week. I think this one hits the mark, but I am a little concerned about it not being enough food. It has to be enough to keep him from going hungry, but not so much that he’s stuffed. Today he has: ham, lettuce, and pickle rolls, cucumber slices with hummus, a hard boiled egg, a grape, and apple slices.
Packing low-carb isn’t easy, but I’m trying! :) Do you guys have any low-carb staples that are good for bentos?
Oh this poor bento. As soon as I went outside to take it’s picture it started pouring down rain. Luckily I ran back in before everything got soaking wet, lol!
In my Lunchbots Eco, I packed a ham, cheddar, lettuce, and mayo sandwich, cucumber slices, apple bunnies, radish slices, broccoli, a Babybel cheese, and a little leftover chicken with garlic sauce that we had for take-out the night before. I haven’t made a sandwich for myself in quite some time, so it was a nice treat.
I like to keep a couple of packs of instant ramen in the house. It isn’t the most nutritious thing in the world, but it works in a pinch. I once tried to transport some ramen soup in a thermal container. Haha! By the time lunch came around, the noodles had sucked up all of the liquid and completely disentegrated. I was left with a salty carb-blob. Not pretty.
To use instant ramen in a bento you have to be a little creative. This time, while the noodles were cooking, I sauteed some brussels sprouts, onions, corn, carrots, and a chopped up kung pao chile. When the noodles were done I tossed them in the pan with the vegees, added a few spoonfuls of the noodle cooking liquid, and the flavor packet. And there you have it. Some spicy vegee ramen.
I packed the pasta in the large Steeltainer bento and then packed an afternoon snack of orange slices, cucumbers, and a Babybel cheese in the Steeltainer snack bento.
It’s apple bunny season! Well, almost. The grocery stores around here are starting to put out this years crop of fresh apples. I haven’t gotten my hands on a honey crisp yet, but it’s coming. I love adding apples to bentos because they’re so versatile. You can carve just about anything into the skin of an apple and it looks good.
For today’s bento I decided to make a few apple bunnies to go along with the last of my sticky rice, cucumber slices, sesame carrots, and pickles.
I have to make a confession. I love vinegar. I mean, really love vinegar. All types of vinegar. I also love excuses for eating a lot of vinegar, such as french fries dripping with malt vinegar... and pickles. Ohhhh pickles! My husband always yells at me for drinking the pickle juice before the pickles have been eaten and they get all dried out. Anyway, the point of this story is to say that I made pickles! I really need to make them more often because I love them!
This batch of pickles has cucumber, daikon radish, and carrot slices. I marinated them in a combination of seasoned rice vinegar (love this stuff) and ume vinegar. Ume vinegar is the leftover super salty vinegar from making umeboshi (pickled plums). I also added some preserved sakura (the pink thing on the cucumber in the photo) to give a little bit of extra flavor. Thank goodness I made a big batch because I can’t stop eating them!
Hubs isn’t the biggest pickle fan so I only put a small cup of them in his bento. The rest of the bento has bok choy, sticky rice, pork chop, grapes, a monster cheese, a cracked egg, and plum slices.
The sticky rice was a combination of Sheri’s recipe on Happy Little Bento and this Ochikeron cooking video. My version has brown beech mushrooms, carrots, corn, and onions and the rice cooking liquid has temari and mirin in place of some of the water. If you haven’t made Sheri’s sticky rice or any of the flavored steamed rice dishes from Ochikeron, you should! It’s a wonderful dish!
I’ve been seeing a lot of sandwich bentos floating around the internet lately and it gave me a horrible craving for egg salad sandwiches. Eggs and I have a love/hate relationship. Typically I’m not a huge fan, but every now and then I get a craving and go all egg-crazy for a day. Yeah, it was one of those days.
I’ve been a bit sick for the last few days and I’m using it as an excuse for not having any pretty decorations in this bento... and the last one really. That’s my story and I’m sticking to it! In the bento: mini egg salad sandwiches, zucchini spears, sprouts, and nectarine and orange slices.
Mmmmmmm BBQ! We had a ton of BBQ left over from a family birthday party this weekend. I’ve had so much BBQ I think I’m going to pop! To counteract of the heavy meaty-ness, I packed Hubs a big salad in the bottom tier of this bento. The rest has BBQ chicken, potato salad, and some grapes and cherries. I know it isn’t low-carb, but why let good potato salad go to waste? ^_^
There were some cool updates to the bento store today including some new 3-tier bento boxes, a stainless steel bento sale, and some new cutters and sauce containers.
Last night’s dinner was really simple. The potatoes were leftovers, the broccoli only had to be steamed, and the chicken was easily cooked in a pan with a bit of olive oil, garlic, and onions. The rest of the bento was just as easy: white peaches, a cherry, cucumber slices, carrots, and tomato slices. Simple and quick, just the way I like it.
Our food has to be simple these days because I have so many different things going on. On top of all of all the normal things like work, cleaning the house, etc. I’m also helping to organize a student run scientific conference on campus, giving a bento demo to the Japanese Club at my university, and dealing with termites..... again!
When I say bento demo, what I really mean is that a group of 40 students will be making their own bentos! Over the last couple of weeks I’ve had to figure out how to prep for that many people to make their own bentos... yeah... not as easy as it sounds. I’ve finally found some clamshell style takeout containers that they’ll use for the box.
The fun part is that everybody will be able to make their own octo-dog bento and we’re going to have a little deco-ben contest for a bento starter kit prize. The not-so-fun part is that it’s impossible for 40 people to be able to cook anything...... all they’ll be able to do is assemble and decorate. So, that means, before I even go I have to do the grocery shopping, make 80 octo-dogs (I must be masochistic), 40 hard boiled eggs (cooked and peeled), 40 onigiri (if I decide I have the motivation and/or time, hahahaha....), slice a bunch cucumbers, slice a ton of fat carrots, wash a ton of cherry tomatoes, grapes, etc., and organize all of the food to be transported. Once I get there I’ll have help setting up so that won’t be so bad. I’ll be sure to take lots of pics!
Anyway, if you feel like sending some “extra time” vibes my way, I’d greatly appreciate it! :)
Usually if I make a bento, for either myself or the Hubs, the other gets stuck with an ugly mess of random leftovers in a box. But, yesterday I had the energy and the motivation to make nice looking lunches for the both of us. Hubs has the larger Lunchbots Eco on the left and mine is the smaller Steeltainer bento on the right. They’re packed with mostly leftovers, as per usual: beef kabobs, vegee kabobs, corn on the cob, and homemade potato salad. Then I added some fruit and cucumbers to freshen it up a bit.
Now that the weather is starting to cool off I’m looking forward to grilling more. I dearly love grilled kielbasa. I mean, LOVE grilled kielbasa. What are your favorite grilled foods?
Added to What’s for Lunch Wednesday!
I’m doing my best to put all of this kale to work, lol. Thank you all so much for the fantastic kale ideas and recipes. Today’s bento has kale sauteed with shimeji (brown beech) mushrooms, onions, and garlic. I love the look of these mushrooms! The rest of the bento (packed in my Steeltainer) contains an array of different colors and flavors: ham and swiss rolls, cucumber, kiwi, tomatoes, a radish, green beans, and blackberries.
Even though it’s still as hot as the surface of the sun... it smelled like fall yesterday morning. I love it when all of sudden, bam, it’s fall! My husband claims he can’t smell fall, and he calls me crazy, lol. Can you smell the change in the seasons? I know I can’t be the only one!
I know Hubs wants low-carb, but it’s just a tiny bit of pasta, lol! It was really good too so it’s worth a little cheat. I tossed the pasta with sauteed onions, chorizo sausage, tomatoes, and garlic. Everything in moderation right? The rest of the bento (packed in my Lunchbots Uno) is pretty healthy though: seared zucchini, spicy baked chicken breast, hard boiled egg, cucumber, and some grapes.
I went to the farmer’s market this weekend and picked up the last bag of kale. I swear, this bag is big enough to feed an army! Last night we had a giant pan of sauteed kale and onions, and I barely made a dent. I think I’m going to do some kale with mushrooms for my bento tomorrow and one of these days I hope to try my hand at kale chips. Do you have any favorite kale recipes? I could use some inspiration!
I’m really excited right now because my first tomatoes are starting to ripen! They’re so bright, they look like they’re lit from within, that photo isn’t a camera trick, that’s what they really look like. I swear, I go outside and check on them like 5 times a day. It’s a little rough on tomatoes in the FL heat, but so far they’re surviving!
I really didn’t want to go to work today. Really, really didn’t want to go. Everybody has those days every now and then and today was mine. To top it off, I hadn’t made myself anything for lunch and would have to eat on campus. Bleh. So, to make my day better, I took some time this morning and created a wonderfully self-indulgent bento. Going to work is suddenly starting to look a little brighter.
In the bento: sakura rice (rice mixed with preserved cherry blossoms), cucumbers, salami, zucchini ribbons, tomatoes, a radish, carrots, celery, nectarine slices, and dry roasted almonds. I packed it in my Lunchbots Eco and it’s a ton of food. This is actually two and half meals, lol. The nectarine slices and almonds are for breakfast and I’m saving the carrots, celery, and half of the salami for an afternoon snack.
Added to What’s for Lunch Wednesday!
Well, we got lucky again and Tropical Storm Isaac shifted away from Tampa. Even though we aren’t getting the brunt of it, we’re still getting a ton of rain. I like rainy days, but they sure wreak havoc with taking bento photos. In a, very brief, moment of sunlight I ran outside to snap this pic. So, please excuse my crazy looking hand, it was still raining, lol!
I’m trying my best to keep Hubs’ bentos low-carb. Even though this one has a lot of fruit I think he’ll like it. In the bento: a no-lettuce salad, spicy ginger beef skewers, an egg, salami, nectarine slices, and some grapes.
In totally unrelated news, I got a sudden desire to make some cute amigurumi, or crochet, animals. The thing is, I didn’t know how to crochet. Haha! I went out, bought some yarn, taught myself how to crochet, and made a little bunny rabbit. Awwwwww.
I used this pattern from All About Ami. There are a ton of mistakes, lol, but I’m getting better. Right now I’m working on a Totoro then making some gifts for friends. Have you ever made any amigurumi? What is your favorite craft?
My dear sweet husband has presented me with quite a challenge this year. He requested that I make his bentos low-carb. Not zero-carb, but he doesn’t want rice and bread every day. It’s a lot harder making bentos this way, for me at least, because I find myself out of ideas for things to keep him full. I’m going to have to get quite creative here soon, lol.
This bento wasn’t too bad because of the salad. I think using these peppery and nutty greens are a little more satisfying to eat than the standard romaine lettuce, so I’ll probably be relying on them a lot. Along with the salad he has leftover beef stir-fry, pluot and plum wedges, grapes, a hard boiled egg, and a mini-Babybel cheese.
I’m looking forward to seeing how well I can keep up with this challenge. If you have any low-carb bento ideas, I can use all the help I can get!
Makiko Itoh didn’t make my obsession any easier to bear with her article on sakura either. It’s a wonderful piece, you should go read it, and it only fueled my sakura dreams.
Guess what? I finally, after months, got so lucky and Shirley of Little Miss Onigiri posted a Facebook link to Anything From Japan and they sell both the leaves and blossoms. This was my first time ordering from them and I was very impressed with how quickly my package arrived. Everything was exactly as stated and arrived in perfect condition!
My first foray into the world of eating sakura had to be a bento. ^_^ Hellllllloooooo sakura ongiri! Both onigiri are wrapped with a preserved sakura leaf and topped with a preserved sakura blossom. Oh my. I’m in love. The blossoms are packed in salt, so the flavor is quite intense (you can rinse some of the salt of if you want, but I like it) and they taste like a cherry blossom crossed with an umeboshi (pickled plum) because they are pickled in ume vinegar. I am in salty/sour heaven right now!
Along with the onigiri, the bento has beef stir fry, a simple salad, and plum and pluot wedges.
Have you had preserved sakura before? Or sakura mochi? What is your favorite sakura dish? I’m also thinking of making a salad dressing with them, do you know of any recipes?
I really need to cook quinoa more often, I love this stuff! This batch has white, black, and red quinoa and I cooked it in the rice cooker with a bit of Vegeta for seasoning. It’s topped it off with some bulgogi marinated beef with onions, carrots, and asparagus stems.
After cutting the carrots into sakura shapes and cutting the asparagus to fit in the box, I chopped up the stems and cut-out leftovers and added them to the beef. It worked out perfectly so that I didn’t waste any food. The rest of the bento is just cherries, tomatoes, cucumber, and a hard boiled egg.
Other than making a bento, the majority of my Sunday afternoon was spent making chocolate toffee whoopie pies. The cookies are chocolate and the filling is toffee buttercream.
Oh my! This might be the best dessert I’ve ever made! The cookie turned out moist and chewy like the cookies on an ice cream sandwich. And, I discovered that if you mix fresh homemade buttercream with soft gooey toffee, it turns into something magical. Heart stopping, knee weakening, unbelievably magical.
I used this whoopie pie recipe for the cookie part (minus the mint, these were just plain chocolate). I chose it because it didn’t call for shortening, which I didn’t have. The filling was made with a simple vanilla buttercream (butter, confectioners sugar, vanilla, and a dash of milk) mixed with toffee. I cheated on the toffee and made use of the handy sweetened condensed milk trick. Did you know that if you boil an unopened can of sweetened condensed milk for 3 hours it turns into toffee? Yeah, it’s a total cheat but it tastes great!
I’m off to eat some whoopies!
This bento has a little bit of everything: barley, mac ‘n cheese, plum, chicken sausages, ham and chipotle cheddar rolls, and zucchini pasta. Phew! That’s a lot of food! I haven’t used my Lunchbots Eco in a while and I forgot how big it was. I almost didn’t have enough stuff to fill it up.
Hubs’ daughter is heading back home today, so last night I thought I’d treat her to her favorite blue box of mac ‘n cheese. My intellectual side kept screaming “Noooooo! Stop! Don’t eat it!” but the kid in me kept on munching. It even made it into the bento! Sometimes I have no self control.
On the healthier side of things, I made some delicious zucchini! I cut it into tiny little strips and just barely boiled it to make it more flexible. Then tossed it with onions, garlic, and tomatoes that had been sauteing in olive oil. Topped it with some fresh basil, parmesan cheese, and a ton of fresh cracked pepper and it was good. Real good!
I had seen a tweet about zucchini pasta and just winged it when I got home. Luckily it turned out really nice. I think this is my new favorite zucchini recipe. You should try it!
Today is the last day of the Back to School Bento Sale!!! Prices will go back to normal tomorrow.
After having dinner at my Mom’s house last night we went out back for some swimming and sunset watching. The swimming was good, my Husband’s daughter is in town and she showed us a bunch of tricks in the pool, but we weren’t fortunate enough to have a pretty sunset. But still, sitting out there on the dock, with a cup of hot coffee, looking out over the water is pretty awesome with or without a sunset.
This morning I scrambled to throw together some leftovers from our dinner last night to make myself a bento for work. The pork tenderloin and barley just had to be thrown in the Steeltainer box, making my life a lot easier. The only cooking I did was to boil the zucchini ribbons and carrot slices. I was even too lazy to get out the mandolin so I made the zucchini ribbons with my vegetable peeler. Works like a charm! Then I filled in the rest of the box with sliced cucumber and peaches.
After I went outside to take the picture I realized that I got my sunset after all. My weather beaten back porch could pose for an old dock any day. Combine that with the sunset colors of the peaches and carrots and I’d swear that those zucchini ribbons are really a palm tree swaying in the breeze.
On a less fanciful note, the Steeltainer snack bento giveaway is over. The winner has been contacted by email, as soon as I hear back from her I’ll make the official announcement. If you would still like to get your hands on a Steeltainer bento I’ve uploaded 4 different versions of Steeltainers to the bento store! There’s even a cute little round one! The Back to School sale is up through Aug 10th, 2012 so the new Steeltainers are 10% off.
This poor bento seemed doomed from the start, the only decent fresh food I had in the fridge was a giant bag of cherries, lol! Not only did I need to make a bento, but I had to find enough food for dinner. Luckily we had a frozen kielbasa in the freezer so I cooked some brown rice and threw together the last dregs of brussels sprouts, corn, peas, carrots, capers, and bacon together for our vegetable.
Dinner was saved!
The Back to School bento sale is going strong! Sale prices will be valid until at least August 7th!
I love soboro! I love how easy it is, how filling it is, and how tasty it is! Mmmmmmmm soboro. I never follow an exact recipe when making it, but if you’d like one, there’s a great recipe over on Just Bento. Seriously, give it a try, you won’t regret it!
For dinner last night I made the soboro, brussels sprout and bacon hash, brown rice (under the soboro), and spicy green beans with tomatoes. For lunch I just packed up the leftovers and added some grapefruit slices. I also got to pack it in my brand new Steeltainer full size bento box! If you haven’t heard, I’m giving away one of their snack bentos.
August is fast approaching and I’ve been seeing all of the ‘back to school’ gear in the stores. So, I thought I’d do my part and today I launched the Back to School Bento Sale! :) Going back to school shopping with my mom was always one of our favorite pastimes, so much so, that even though I’m well beyond ‘back to school’ age, we still go sometimes! What are your favorite ‘back to school’ memories?
To me, the best part about going on vacation is being excited to get back home again. Nothing beats sleeping in your own bed and being surrounded by your own things. Why is it that no shower in the world is ever as good as the one at home?
After driving all day, neither Hubs nor I wanted to cook. Hello Chinese delivery! For lunch today I packed some leftover vegetable lo-mein, Mongolian beef, a tomato, grapes, a radish, carrots, and asparagus spears.
I’m looking forward to cooking my own dinner tonight! The unfortunate part about Key West is that 80% of the restaurants have basically the same menu. There are only so many blackened fish sandwiches I can take! So, tonight is grilled pork chops, barley with vegetables, asparagus, and a big salad. Yum!
What foods do you miss the most when you’re out of town?
Last week I had to go to a meeting during lunchtime and the email said to bring a brown bag lunch. I’ll give you two guesses as to what I brought, lol! Being that I was going to be in a meeting with a good 15 other people I wanted to pack foods that were easy to eat. The only thing that required a fork was the avocado salsa, everything else was easy finger food.
In the bento: ham and pickle roll-ups, white nectarine slices, cherries, avocado salsa, cucumbers, tomatoes, and grilled pork chop slices.
My husband and I are fortunate enough to have spent the last few days in Key West for our summer vacation. Every year we come down to the keys to dive, sight see, and relax. We have to go home tomorrow but I know that we’ll be back next year! Whenever I think of Key West certain images always come to mind. Chickens roaming freely through the streets, hot fresh conch fritters, coral reefs, and beautiful old-Florida style cottages.
Clockwise from the top left: Duval Street, Truman Annex, conch fritters, chickens, and Fort Zachary Taylor.
Happy Bento-ing and Happy Summer!
Now that it’s officially summertime here in FL the weather thinks it’s necessary to give us a thunderstorm every afternoon. I normally love thunderstorms, but not when I need to take photos, lol! I did manage to run outside between lightning strikes to show you this ham roll-up snack bento.
In the bento: ham, spinach, and pickle roll-ups, a cherry, tomatoes, white peach slices, and brown rice with an umeboshi.
Notice anything different? Yup, that’s a new bento box! The amazing folks over at Steeltainer sent me a snack sized bento box to try out and review. I’m going to use it for a couple of weeks to see how it holds up before giving my official word. ^_^ So, stay tuned because not only will there be a review but I also have one to give away!
Every year Bento & Co. holds a bento contest and this year it was worldwide! You could make a bento out of anything but it had to have at least two onigiri. All in all there were over 200 entries! The top 10 were chosen and now they’re up for vote! If you get a minute go and cast your vote :).
I entered this teriyaki chicken bento but was not chosen as a top 10 finalist. The entries that they chose are amazing and they definitely made the right choices. I was blown away by the quality of the bento photos submitted! Wow! Next year... it’s all about next year ^_^ I’ve got to step up my game! But, in the meantime, I now have a gorgeous bento to share with you guys! Yay!
Along with the teriyaki chicken I have two onigiri (one stuffed with miso and the other with umeboshi), green onion tamagoyaki, cheese, multi-colored radish slices, cherries, cucumber, tomatoes, sugar snaps, broccoli, and a carrot flower.
Yesterday I opened the refrigerator and staring right at me was a top sirloin filet, bulgogi marinade, and a big jar of kimchi. I’m not sure how it happened... it definitely wasn’t on purpose or anything. -_^ If truth be told, I totally winged it. I’m not ashamed to say that I don’t know the proper way to make bulgogi beef, but what I ended up with was amazing!
I sliced the sirloin into thin strips and let it marinate for about 8 hours, laid the strips on a baking sheet, and cooked them at 400F in the oven until they were cooked and the leftover marinade on the meat got nice and thick and sticky. Mmmmmmmm!
I’m eating them wrapped in a lettuce leaf along with a few pieces of kimchi and chopped green onion. This is how we ate our meat at the Korean BBQ a few weeks ago and I loved it!
The rest of the bento has mushroom couscous, cheese, a ton of fruit, and a tomato and jicama salad.
The 4th of July is coming up and I haven’t made any special food plans! I’ve been so distracted with the house that I completely forgot to plan a cool recipe for Wednesday. Help!! Do you guys have any simple, festive, easy to make favorites?
I admit it, I’ve been a lazy cook since summer started. I’ve even only managed about one bento a week! Well, I’m ready to get back in the kitchen and eating my own homemade food. The problem is that I don’t have any groceries, lol. This bento is the very last of most of my produce. Luckily we always seem to have sandwich fixings or we’d be going hungry!
In the bento: ham, cheddar, and greens sandwich, tomato and cheese salad, soy beans, cherries, raw sugar snaps, and carrot sticks.
Even though I have been lazy in the kitchen, Hubs and I have been crazy busy! On top of all of our regular work we are rearranging and spring cleaning the entire house! We’re moving Hubs’ desk and books out of the “office” room and I get to take the whole room as a craft studio! I’m so excited! It wasn’t even my idea, it was all Hubs’ idea! I knew I married the right guy :)
Right now my room is a giant mess because everything is being moved around. Once it’s all finished I’ll share some photos. I’ve never had my own craft room before so I’m beside myself with excitement!
In the meantime.... anybody want to come over and cook for me ;)
As I said, this was our first Korean BBQ experience and it was our first time eating at Rice Restaurant and Lounge here in Tampa. We had so much fun trying all of the different side dishes and sauces. They gave us 10 different banchan, side dishes, to try with our rice and meat. Just look at all that food!
Along with the banchan we were each given a bowl of rice, 2 different dipping sauces, a plate full of lettuce leaves for making wraps, and a bowl of soup. She even gave us different soups so we could pass them back and forth. I was in “new taste” heaven!
For the meats we chose pork belly and beef galbi. Both were fantastic! We must have tried every combination of meat, sauce, and vegetable. One of the best parts about the whole experience was our waitress. She was truly a gem. We never felt uncomfortable asking what things were and she helped us choose interesting combinations of flavors and was always available with a story and quick with a joke to make us laugh. It felt more like dining at her house than being in the middle of a restaurant. We couldn’t have asked for a better experience.
To top it all off we were each given a cup of cold sweet rice tea for dessert.
There was so much food so, of course, we took home some leftovers. Most of the banchan were gone (the kimchee was the first to go, it was so good) but we had enough leftover pork belly, a few pickled vegetables, sweet black beans, and marinated hot peppers to make a bento for lunch today.
I have fallen in love with Korean BBQ! I can’t wait to get the chance to go back to Rice. In the meantime I’m going to try to expand my culinary skills to include some of the wonderful Korean foods we’ve been lucky enough to try.
What is your favorite Korean dish?
The weather here has been dull, grey, and rainy for two weeks straight. Combine that with Hubs being out of school for the summer and my bento making has nose-dived, lol. Sometimes it’s nice to take a break but I miss bentos. Since I knew that I didn’t need one for lunch today, Hubs and I are going out to lunch together, I made this one for dinner.
It’s about as simple as it gets: baked chicken, carrots, brown rice, yellow tomatoes, raspberries, lychees, and a mini Babybell cheese.
I’ve been quite busy the last few days getting paperwork together for my qualifying exam on Monday. Yay! It’s nothing hard and there aren’t any tests but my PhD committee has to sit down and go over all of my coursework and my Master’s thesis to make sure I’ve done everything. My worst fear is having to take another class, lol. I haven’t taken a class in four years... I’m not sure I remember how! :)
Have a great weekend and Happy Father’s Day!
I needed a quick and easy lunch today. Whenever I want something filling, delicious, and simple I tend to go for a vegee pasta. This time I changed it up a bit and made it nice and spicy! I sauteed the vegees until almost done, then added the cooked somen and my spicy sauce. The sauce is just a mixture of 1 part Sriracha, 1 part honey, and 2 parts temari or soy sauce. It can’t get much easier than that! I never measure the ingredients either, just guesstimate until it tastes good. :)
The rest of the lunch was soy beans, raspberries, yellow grape tomatoes, and a slice of beautiful flower kamaboko. I felt like I’d struck gold when I found that kamaboko in the market, it’s so pretty.
I really wanted to use my takoyaki pan yesterday. The problem was that I also really, really, really wanted buffalo chicken. I’ve been craving buffalo chicken lately. I finally figured there was only one way to both solve my craving for buffalo chicken and satisfy my desire to use my takoyaki pan...
I made buffalo chicken bites! Woo-hoo! I made a basic takoyaki batter (flour, water, eggs, salt) but left out the dashi and replaced 1/2 cup of the water with buffalo sauce. In each bite is a piece of popcorn chicken and they’re covered with extra buffalo sauce, blue cheese dressing, and fresh blue cheese crumbles.
Next up in the takoyaki pan? Breakfast bites! I’m going to make pancake bites stuffed with sausages and drizzle them with maple syrup. Mmmmmmmmm.
Oh, forget the spaghetti, do you see what else is in there??? Lychees!! Yay! Lychee season has finally hit Florida! I’m only a little excited. Tee-hee-hee. There are actually 2 lychees but the second one is underneath. Not only do we have lychee but I also found some gorgeous cherries and blueberries. I love this time of year.
After all this fruit, everything else seems boring in comparison, lol. The salad has cucumber, tomato, black olives, and palm hearts and the ham is rolled with raw spinach leaves and pickle spears.
This month I was unbelievably lucky to be sent a box from Sylvia from Frolic Through Life. She said that she loves quinoa and wanted to do a quinoa themed box. Oh my heaven! She didn’t just send me quinoa. She sent me four fantastic foods made with quinoa! I had no idea these items even existed.
I mean, wow! Where do I start? Hubs and I immediately ripped into the quinoa clusters. They’re fabulous! The chocolate didn’t last long either, lol! The thin cakes tasted a lot like plain rice cakes. I ate them with the nut butters as afternoon snacks. Everything in this box was good. I was spoiled!
I’m definitely going to be getting more of these great quinoa products. This is why I love FPP!
I was so excited to try the pasta that I made it the same night my package came. Patience? What patience? I don’t even know what that word means. ;) While the quinoa pasta was cooking I sauteed onions, mushrooms, carrots, garlic, and snow peas. Once it was all finished, I tossed it all together with fresh cracked pepper.
The pasta has the texture of the whole wheat pastas I’ve tried and it was good! I dearly love vegee pasta and this hit the spot. For lunch the next day I packed it with a grilled pork chop, Korean melon slices, cheese, and a kiwi and blueberry fruit salad. Looking at this picture makes me wish I still had some.
If you’re interested, hop on over to Carrie at Family Fitness Food to see what I sent her.
So, what’s in your freezer stash? A good freezer stash is essential for a bento on the go. Whenever I have extra rice, meatballs, patties, etc. I always freeze them in bento sized portions for a day like today. I pulled two Morning Star Farms vegee patties, rice, and soy beans out of the freezer and quickly defrosted them in the microwave. In seconds, half my bento was finished!
I also cut up some strawberries, leftover steamed multi-colored carrots, leftover steamed green beans, and made a cucumber, tomato, and palm heart salad. This bento actually ended up having a bit too much food in it, I couldn’t finish it all!
What do you keep in your freezer stash?
I know these pickles look a little strange (bottom of container on the right) but they are heaven! I have almost perfected my pickle recipe. As soon as I give it a few more tries I’ll share all of the nitty gritty details with you. The pinkish color comes from the use of ume vinegar. Ume vinegar is the vinegar leftover from making umeboshi (pickled plums). It’s intensely salty and has a very unique flavor. To make these pickles I’m using a combination of ume vinegar, seasoned rice vinegar, and red shiso leaves. I can’t get enough of them!
I was very tempted to just eat pickles for lunch but I forced myself to pack some other food. I wasn’t really in the mood to cook, after all it was 6AM, so I made the simplest thing I could think of, tamagoyaki with cheddar cheese. It got a little browner than I like but, as I said, it was 6AM. I filled the rest of the bento with corn on the cob, a radish, steamed colorful carrots, a mini Babybel cheese, and blueberries.
I finally sent out my first newsletter! Yay! Yeah, I know, I’m a nerd. ^_^ If you’d like to start getting them the sign-up box is over on the right. Also, I got in a few new bento boxes and posted them up in the store. They’re perfect for a summer picnic!
This weekend was my husband’s birthday and we had a a little party for him at my parent’s house. My amazing mom made us grilled chicken with pitas and tzatziki, a greek salad, roasted green beans with almonds, shrimp, and lots of hummus and crackers. We were stuffed!
We got sent home with leftovers and I knew I wanted to make them into a bento. Since we had been eating it all weekend I wanted to add a bunch of new stuff as well. Other than the grilled chicken and pitas, I packed a hard boiled egg, shiso leaf, blanched snow peas, strawberries, yellow squash, cucumber, carrots, a radish, and a marinated mozzarella pearl. Then I decorated the bento with an edible flower and some boxwood basil leaves.
I’m finally starting a proper newsletter! If you want to sign up, check the sidebar on the right and the signup box is right there. I promise I won’t spam you, lol! I’ll send a newsletter out no more than twice a month. It’ll be an easy way to see what’s been going on at Ohayo Bento, new and restocked products in the bento store, and special offers for newsletter subscribers.
Have a happy Monday and Happy Bento-ing!
It’s almost summer and I’m getting the itch to go back down to the Keys. Hubs and I are planning a diving trip off Key West and I can’t wait to go! This bento reminds me of the islands a little with the flowers and all of the greenery. I sent it to work with Hubs today and I hope it takes him on a mini vacation.
In the bento: ham, greens, and pickle rolls, a hard boiled egg, corn, strawberries, jicama flowers, snow peas, cucumber, a carrot rose, and a sprig of boxwood basil.
What wonderful things do you have planned for the summer?
To do tacos or burritos in a bento, they almost have to be DIY. I’ve tried making them ahead of time, but by the time lunch hits, the tortilla is soggy and just falls apart. Yuck! Plus, I think it’s fun to have to assemble them at lunch. Yeah, I know, I’m a dork. :)
These tacos come with seasoned taco beef, refried beans, cheddar cheese, sour cream, and some homemade avocado salsa. I love making this salsa! It’s so simple and wonderfully delicious. I’m going to try my hand at posting an actual recipe for it at the bottom. Cross your fingers for me!
Anyway, enough of the taco talk already! We have giveaway winners to announce! In total, there were 244 entries in the Happy Birthday giveaway! Wow! I’m so impressed! I had so much fun reading all of your comments. Thank you all for entering.
The winners were randomly chosen by Punchtab (the program that organized the giveaway). And they are........ drumroll please.......
Lori and Evelyn!
Yay!!! ^_^ You’re packages will be heading out soon!
I had a few people email and ask if they could purchase the giveaway as a bundle if they didn’t win. Unfortunately I’m super low on some of the inventory, but I did post the bundles in the bento store if you’d like to pick one up. I also added a couple of Open Box items to the clearance section.
Printable Avocado Salsa Recipe
Printable Avocado Salsa Recipe w/o picture
Who doesn’t love ginger? Freshly cut ginger always smells so fresh, crisp, and clean. I’m half tempted to rub it behind my ears. ^_^ But, for as wonderful as it smells, it can get a bit overpowering when you use too much. This ginger beef had just the right amount of ginger flavor but without too much of the ‘heat’ that fresh ginger gives. The trick is cutting the ginger in large chunks and cooking it in the pan with everything else. Then, just before serving, pull the ginger pieces out of the pan. If it isn’t quite enough flavor, do what I did, and put those cooked juicy ginger chunks through a garlic press to extract the juice. It’s like liquid gold.
Hubs is still on his “I don’t like rice” kick. *sigh* So I paired the ginger beef with wild mushroom couscous. But please, don’t let anybody know it came from a box. Haha! For lunch, I added blueberries, a plum tomato, and marinated mozzarella.
I’m so impressed with how well the Happy Birthday giveaway is going! If you haven’t entered yet, you still have 5 more days to do so! Here is the giveaway link. I’m raffling off 2 bento starter kits! Oooh it’s so exciting!
Mother’s Day is coming up this weekend. Do you have any special plans?
I made this bento for Hubs last week and he said it was his favorite bento of the year! Awwww! Don’t tell him, but, it was also one of the easiest. I’ll keep it my little secret though. It has spinach and ham rolls with parmesan flakes, pickles, sweet potatoes, cucumber and tomato salad, a mini-Babybel cheese, and sweet and spicy shrimp.
The shrimp were unbelievably easy to make. I keep a stash of cooked, peeled, and deveined shrimp in the freezer for a quick snack or appetizer. Usually I just serve them with cocktail sauce but I didn’t think that would translate too well to a bento. I needed a sauce that would coat the shrimp and not leak all over the place... honey. I mixed some tupelo honey with Sriracha and a dash of salt and tossed it with the warm shrimp. The taste was surprisingly complex for such a simple sauce and the heat didn’t hit until the very end. I’m definitely going to be making this again!
Don’t forget to enter the Happy Birthday giveaway!
Who doesn’t love breakfast for dinner? What about breakfast for lunch? Sounds good to me! I didn’t plan on making breakfast for dinner last night until I saw that Whole Foods’ cheesy bacon maple sage breakfast sausages were on sale. Whoever decided to put bacon in a sausage needs the Nobel Prize.
To go along with the delicious, fatty, heart clogging sausages, I made carb-cakes. I mean pancakes. :) Hubs can’t have breakfast without them. All of this bad-for-you food guilt caught up with me and I opted for a nice and healthy frittata full of mushrooms, onions, and spinach... with just a little cheese on top.
All of these “stick to your ribs” foods desperately needed the aid of fresh fruits and vegetables (cucumber, tomatoes, and grapes). I also added some ham wrapped pickles for a little acidity.
Pay no attention to the slice of sour cream pound cake in the corner. I assure you, it’s just a figment of your imagination.....
Well, back to business. I was in the mood for very simple home cooking the other day. Nothing fancy. No crazy flavors. No difficult techniques. Just simple tasty food. The ginger roasted chicken breasts that eventually came out of the oven were nothing short of delicious.
I roasted the chicken over a bed of onions, ginger, and garlic. Oh my wow. Have I ever mentioned that I love ginger? Cooked this way, the onions got very sweet and everything was infused with delicious ginger.
In order to not take away from the sweet simplicity of the ginger roasted chicken I paired it with rice and sauteed zucchini, carrots, onions, and celery.
Of course it all made it to the bento as well. To brighten it up for lunch, both flavorfully and visually, I packed it with a bunch of fresh berries, thick greek yogurt with Florida Tupelo honey, and tomatoes.
Those amazing raspberries were given to us at TECHMunch by one of the sponsors, Driscoll’s Berries. I have to say, they are some of the sweetest raspberries I’ve had in a long time. Thank you Driscoll’s!
I’m off to make takoyaki!
Happy Monday! I hope you all had a fantastic weekend. I had one myself because I was lucky enough to attend TECHMunch in Tampa on Saturday. I’ll talk more about it later, but I had a great time and got to meet some amazing people.
Poor old Hubs was going to end up with just a ham sandwich for lunch today. As I was staring at the sandwich and bag of chips my guilt kicked in. Next thing you know I’m over at the stove cooking up a tamagoyaki with cheddar cheese in one pan and zucchini in another. He still got the ham sandwich, but he also got this snack bento instead of a bag of potato chips.
In the bento: tamagoyaki with cheddar cheese, zucchini, blueberries, campari tomato slices, a mini-Babybel cheese, carrots and celery.
We ended up with a bunch of leftovers for dinner last night. Being that we’d ate the same thing for a couple of days, I couldn’t bear any more chicken for lunch. I threw together a really quick ‘no-cook’ bento to hold Hubs over until I got back in the kitchen.
The top tier has a salad with purple cauliflower! It looks really cool but tastes just like normal cauliflower. The bottom tier has mango, a Babybel cheese, carrot salad, blueberries, tomato, and ham rolls.
The 2-year birthday of Ohayo Bento is coming up next month and I want to celebrate! I’m not sure what to do though, so I made a little Facebook poll to allow you guys to decide for me! Tee-hee-hee. If you don’t mind, click here and head over to the Ohayo Bento Facebook page to cast your vote. Voting will end on May 1st.
Hubs and I were overdue for some good fried rice and stir-fry. Mmmmm comfort food! The stir-fry has chicken, lotus root, mushrooms, onions, and zucchini and the fried rice has onion, carrots, peas, corn, and scrambled egg.
Speaking of scrambled egg, I made another tamagoyaki. This one was a bit more difficult because I added a layer of ham and it made it a little tough to get the roll going. But, it turned out pretty and delicious in the end. I filled up the rest of the Lunchbots Eco with caprese salad, a Mini Babybel cheese, and orange wedges.
Yesterday was a wonderful day to cook out on the grill. It was so bright and sunny that I couldn’t bear being stuck in the kitchen for too long. So, Hubs and I trekked out the back door and grilled some pork chops and corn on the cob for dinner. I did manage to stay in the kitchen long enough to make a caprese salad and green onion tamagoyaki.
This is probably the best tamagoyaki I’ve ever made. Izumi from Soul Soup Soap posted a video on how to make tamagoyaki. And... it works!
Added to What’s for Lunch Wednesday!
I hope you all had a wonderful holiday! Hubs and I had a great time hanging out with family and taking it easy. But, taking it easy meant I didn’t go to the grocery store. Luckily, my mom sent me home with some potato casserole and I scrounged up just enough vegees and chicken to round it out for a nice dinner.
I hadn’t planned on making a bento, due to my lack of bright fresh fruits and vegees, but at the last minute I caved and made one anyway. My fridge is now officially empty! In the bento: chicken strips, steamed cauliflower, sauteed zucchini, potato casserole, strawberries, and cucumber slices.
Guess what? I ordered a takoyaki pan! I ordered it from Jlist (see link on the right) and I can’t wait for it to get here. Get ready for some takoyaki bentos!
I had the craziest craving for octo-dogs yesterday... and I don’t even like hotdogs! I don’t know what it is but as soon as you turn a hotdog into an octopus it suddenly tastes better. Along with the octo-dogs I made some quick spicy cucumber pickles, a hard boiled egg, steamed asparagus, tomatoes, orange slices, and rice with furikake and a pickled plum. Yum!
In other news, I opened up an Etsy shop! I only have a few things up so far. There’s a link in the sidebar to the right or you can click here to check it out. So far I have a couple of quilted bento bags that look more like purses than lunch bags, lol. But, I’m working on some more traditional bento bags that will be a lot less labor intensive, and thus a lot cheaper :)
Anyway, if any of you have an etsy shop or profile let me know because I would love to friend, like, circle, love (or whatever the proper Etsy term for it is) you!
Wow, one week without bentos feels like an eternity! I spent all of last week volunteering at a conference on campus and didn’t have the time, or the need for that matter, to make myself lunch. It’s nice to be back to bento.
After reading Makiko Itoh’s posts on sakura, I’ve been wanting some preserved flowers and leaves. OK, want isn’t the proper word. I think obsessed is more appropriate. I’m going to make a pilgrimage out to our local Japanese market to see if they have any. If not, the online hunt continues. If any of you know where to order some preserved sakura blossoms and leaves please let me know.
In the meantime I had to satisfy my sakura fancy with a cookie cutter. For today’s bento I have sakura shaped honey glazed sweet potato, flower shape ham and swiss sammies, a hard boiled egg, cucumber, asparagus, and a strawberry and pineapple fruit salad.
Added to What’s For Lunch Wednesday!
Whole Foods had bangers on sale yesterday and I couldn’t resist an excuse to eat more Branston Pickle (the dark goopy stuff on the mash). I would probably eat nothing but pickles if I thought I could get away with it, lol. As delicious as bangers and mash are, they don’t lend too much in the way of color. In an attempt to make those 50 shades of brown look more appetizing I sauteed a pan of kale, onions, and garlic just until wilted and still a bit crunchy and added a tomato salad, carrots, cucumber, and strawberries.
Have you guys heard about the TechMunch conferences? Apparently there is one in Tampa this year and I was thinking of buying a ticket. If you’ve been to one, let me know what it was like. And, if you’re going to this one I would love to meet up!
I really don’t like frying things. Not just for health reasons but I hate the way it makes the house smell. So, when I got a craving for coconut chicken I was curious whether I could get it crispy enough in the oven. Well, it worked! To get it super crispy I cut the chicken into 1/2 inch strips, dredged it in flour, eggs, and a 1/2 panko bread crumbs and 1/2 coconut flakes mixture. Then I baked them at 475F flipping them halfway through. The high heat made them crispy and brown on the outside and tender and juicy on the inside. Yum!
The rest of dinner consisted of couscous, steamed broccoli, and toasted chick peas. We ended up eating all of the chick peas but I had enough of the rest to pack for lunch. I rounded out the rest of the bento with kiwi and tomatoes.
Last weekend Hubs and I went to the Morikami Japanese Museum and Gardens for their annual Spring Festival. The gardens are truly beautiful. We enjoyed walking along the paths and experiencing all of the different views.
My photographs don’t do it nearly the justice it deserves. The museum was wonderful as well. We spent quite some time looking at all of the art on display.
Our favorite part of the festival activities were the Ronin Taiko drummers. They were phenomenal. That was the first time I’ve had the opportunity to experience drummers in person. It was amazing! I wish I could go back and see them again.
To be honest, I expected more Japan oriented vendors and food choices. The Japanese food options were pretty standard fare and easily available anywhere (yakitori, teriyaki chicken, miso soup, etc.). I was really hoping to see some hard to find foods like okonomiyaki, taiyaki, mochi, takoyaki, dango, etc. but there wasn’t any. It seemed that most of the vendors weren’t Japanese related unless they were selling bonsai. I did find some beautiful washi paper though! I was also a little surprised to not see a Japanese snacks or bento box vendor. Maybe I should apply for a spot next year!
All in all, it was a beautiful day. We really enjoyed our time there and hope to go back next year.
Added to What’s for Lunch Wednesday!
Hubs and I went out to dinner last night and I didn’t have any leftovers for today’s lunch. So, I basically packed the fridge, lol. I have a scrambled egg, green beans, cucumber, soy beans, tomatoes, fresh Florida strawberries, ham and muenster cheese rolls, and a veggie burger patty. I really need to get more vegee burgers, they’re so good and perfect for bentos!
Hope you all are having a great week! Time for me to get back to work! :)
Hubs and I have been trying to cut back on our carb intake lately, but I couldn’t take it anymore! I needed a big bowl of rice! I’m sure my lack of resolve had nothing to do with the awesome new furikake that I found. I got so lucky this weekend when I found a Japanese specialty market! It’s everything I thought it could be, lol! If you’re ever in Tampa check out this shop. It’s called Kotobuki and the woman who runs it is fantastic.
To go along with my new furikake I packed scrambled egg, a giant strawberry, and some leftover beef and broccoli that we had for dinner.
This weekend Hubs and I are heading to the Morikami Museum and Japanese Gardens for their Hatsume fair. I can’t wait! I hope they have lots of foods to try! :)
Have a great week!
This is a super quick bento that I put together for Hubs. It has whole wheat shell pasta with tomato sauce, a cucumber, jicama, and tomato salad, grapefruit, an egg, and a few slices of purple sweet potato.
This has a to be a super short post, so have a great weekend!!!
When walking to the convention center I came across a store that had the perfect souvenir for me... a bento box! Lol! I know, I’m a total nerd. I’ve been wanting a tiffin style bento box for a long time so I was stoked when I found this one.
I packed the top tier with snack foods: cheese rolled with ham, cucumbers, tomatoes, nectarine slices, half of an egg, and some grapes. In other words, pretty normal stuff. But, the bottom tier... oh my, the bottom tier. As per usual, it contains leftovers from dinner. Hubs made some perfectly grilled pork chops. They are amazing! To go along with them I very lightly roasted some asparagus and made a vegetable/barley concoction.
I couldn’t stop eating the barley, it was so good, and simple to put together... While the barley cooked in the rice cooker I sauteed onion, garlic, mushrooms, green beans, carrots, peas, and tomatoes in a pan. After tossing in the cooked barley I seasoned it with a ton of fresh cracked pepper and a handful of fresh chopped basil. Oh my. I think I have a new food obsession, lol!
I won’t bore you with tons of photos from my trip, but here are a couple that I really enjoyed.
On the way to Palm Springs we took a detour to the coast to see some seals! I didn’t really realize how drastically different the coasts of Florida and California are. I’m used to warm water, dolphins, and beaches that slope gently into the sea. The waters off the California coast are cold (58F when we were there!!) and inhabited by the cutest seals! It was also amazing to see how the earth seemed to have broken off leaving cliffs that fell into the sea.
While in Palm Springs we took an aerial tram to the top of a mountain! It was cold and windy but the view was breathtaking.
I hope you all had a wonderful week! I look forward to catching up with you!!
I’m leaving for San Diego tomorrow! I’m presenting my research at the Biophysical Society meeting, but since my brother lives there my parents are coming as well. They’re going to drop me off at the conference for 3 days then we are going to Palm Springs! :)
The three of us are flying together (I even managed to get the seat next to them too) so I packed three simple in-flight bentos. I repurposed some washed blueberry tubs that I’d saved and they all have basically the same thing: ham and coleslaw rolls, string cheese, strawberries, cucumbers, tomatoes, and a giant olive.
The boxes have little holes in the bottom and lid so I lined it in plastic wrap to keep everything fresh. I also placed a paper towel between the wrap and the lid. Hopefully this holds us over as we travel across the country.
I will be out of town until March 3rd which means I can’t ship any orders from the store until the following Monday (March 5th). I’m going to do what I’ve done in the past and offer a free gift with all orders placed until March 3rd and all shipping will be done on the 5th.
I’m really looking forward to tying some new restaurants on this trip. If you know of any good ones please share!!
This last week has been hectic and crazy. I’m leaving for the Biophysical Society Conference in San Diego on Friday so I’ve been running around trying to get everything ready. I don’t even want to remember the number of loads of laundry I’ve done, lol! Plus, Hubs doesn’t know how to feed himself. ^_^ So I’m trying to plan for easy things for him to make.
I needed to make myself a quick lunch today so I pulled all of the easy and pre-cooked things out of the refrigerator and tossed them in a bento. It has some spicy cucumber and carrot pickles, carrots, strawberries, leftover roasted brussels sprouts, tomatoes, and leftover lemongrass chicken and brown rice.
I just joined Pinterest (as Ohayobento, yeah I know, real creative ^_^) So if you’re on or know of anybody fun to follow let me know! :)
I had a ton of eggs leftover from my marathon macaron making session for Valentine’s Day (pics below). Hubs and I aren’t really big egg eaters so I was scratching my head trying to figure out what to do with all of these eggs. And then it hit me, frittata!!
It’s a pretty simple frittata full of shredded zucchini, yellow squash, and onion with some cheddar cheese on the top. For lunch I packed it with a bunch of vegees and made some fresh onigiri before I left the house. I stuffed one of the onigiri with bonito flakes and the other with pickled plum. Katsuobushi, or bonito flakes, is skipjack tuna that has been fermented, smoked, and shaved. It has a fishy smell but doesn’t taste fishy at all, at least not the brand I got. It’s smoky and savory. I even sprinkled some over my hot frittata and added some to a pot of sausage and vegetable soup. Yum!
I’ve been working on my macaron making and decided that they were halfway decent enough to give away for Valentine’s Day. I’m such a nerd and I love giving away treats to everyone at work so I made 4 batches of macs: almond, pistachio, Nutella, and strawberry. I’m in love with the pistachio ones!
The macs still need some work, I’m plagued by the occurrence of hollow shells most of the time. I think I’ve figured out the problem so I’ll be making some more here soon. Some of my buds at work said that they would take care of any practice batches that I need to give away. :)
It was supposed to be a gorgeous quinoa salad with chunks of fresh firm avocado, tomatillos, tomatoes, lime, and papaya. But, my avocado was a lot riper than I thought, so instead it’s a quinoa guacamole! :) I pretended to Hubs that I did it on purpose, tee hee hee.
Along with the quinoa we had pan seared mojo salmon and mushroom couscous. I filled out the leftovers with the usual fixings of fruit and fresh vegees.
Stinker was very happy we had salmon last night, lol. I told you, spoiled kitten!
Sheri over at Happy Little Bento had a gorgeous and delicious looking baked mochiko chicken bento the other day. It looked so good that I just had to try her recipe. Mine didn’t turn out quite as pretty but it tasted darn delicious! Along with the chicken I have rice cooked with some vegees, half of an egg, zucchini slices, a Babybel cheese, and grapefruit segments.
For the last couple of weeks my unbelievably amazing mom has been making Stinker a new cat tree (Can we say spoiled kitten??). Stinker thoroughly enjoys the new tree and I got lucky enough to snap this wonderful shot of her looking all pretty for the camera. :) This tree rocks! I need to get a picture of the whole thing but it has platforms, a hiding box, and a braided hanging rope. I wish I was small enough to play on it, lol!
I made a ham sandwich for lunch today but I knew that I would need a little something in the afternoon. This little snack bento should be perfect to get me through until dinner. The vegee side has olives (under the cucumber), broccoli, cucumber, zucchini, and a radish while the fruit side has strawberries, raspberries, blueberries, and papaya.
I’m having one of those days where you just want to skip out of work and go do something fun... Who’s coming with me?!?!?!? Remember Senior Skip Day in high school? I’m thinking we need a grad student skip day! ^_^ But, until then... it’s time for me to get back to work.
I couldn’t stop craving the miso sauce I made for that vegee pasta last week. I wanted to do something a little different with it though, so I used it to coat some pan seared tofu. Hubs has decided that he doesn’t care for the texture of tofu. :( Oh well, I tried.
Along with the tofu we had fried rice and pan seared okra. For lunch I packed the leftovers with some carrots, cheese, cucumbers, a tomato, and a fruit cup. Simple and tasty!
I’ve been trying to stay away from pasta lately but I was in dire need of some comfort food. We lost a dear family pet this week. My bird Pretty Bird passed away after being my friend for 24 years. The last few days have been hard, to say the least.
I’ve made vegee pasta a few times but this is the first time that I added a miso sauce to it. My vegee pasta will never be the same. Right before serving I tossed it with a sauce made from miso paste, mirin, soy sauce, sesame seeds, and a touch of sesame oil. Oh my deliciousness!
Hubs and I haven’t decided if this bento is going to be his or mine... a serious game of rock/paper/scissors may be in order. :) It’s a pretty simple bento full of easy to eat finger foods. It has an egg, black olives, cheese, roasted brussels sprouts, ham/provolone rolls, a radish, broccoli, carrots, cucumber, a strawberry, blueberries, and cherries. Phew, that was a lot!
I was so excited this weekend because I made my first successful batch of macarons! I really want to make some to give away to friends at work for Valentine’s Day. I want to have a couple different flavors but not anything too hard to make. Here are my ideas so far... lavender cookies with chocolate ganache filling, strawberry cookies with chocolate, strawberry cookies with cheesecake, almond cookie with cheesecake, pistachio cookies with chocolate, and hazelnut cookies with Nutella.
Also, for those who are interested, I just added a ton of new stuff to the store! Mostly bento bags but a couple of new silicon cups. :)
Mmmmmm spinach! I think spinach is probably one of the most polarizing vegetables. You either love it or hate it. Me? Oh, I love it! We had a big batch of spinach last night that was cooked with a ton of caramelized onions and garlic. I just hope it isn’t so much garlic that everything else in the box will end up tasting like it, lol!
The rest of the bento has a tiny pumpernickel, turkey, and cheese sandwich, tomatoes, blueberries, cherries, celery and some ham, cheese, and celery rolls.
My New Year’s resolution this year was to learn how to (and then get good at) making macarons! Why? Because they’re awesome, hard to find here, and expensive when you do find them. I’ve decided that I want to make a few flavors for Valentine’s Day so I need a few practice batches... oh darn. I’m all excited because I’m going to try my first batch in the next couple of days. If you’ve made them and have any tips I would love to hear them!! Wish me luck!
Added to What’s for Lunch Wednesday!
I know this bento doesn’t look like much but I’m so proud because it’s my first omurice dish! Omurice is an omelet wrapped chicken-rice dish. I used the instructions from Cooking With Dog and though my omelet skills aren’t even close to hers, it still tasted fantastic.
I’m heading over to California at the end of February to go to the Biophysical Society Meeting and I need some must-do’s and must-eat’s in San Diego. I’m staying in the Gaslamp quarter to be close to the convention center. Any recommendations for food or fun things to do in the evenings?
I made a tuna sandwich for lunch today so I decided to make a bento to take to work for breakfast. It’s pretty and colorful but very simple. I cooked some spinach with soy sauce and sesame seeds, steamed some asparagus, and boiled an egg. Other than that, everything else (mango slices, strawberry, cherries, and blueberries) came straight out of the fridge. Easy peasy!
Hubs and I spent our weekend bottling our first batch of home-brewed beer! We brewed it and let it ferment for 10 days before bottling. Technically it’s beer right now, but we have to wait a few weeks for the yeast to create the carbonation for us. Even without the carbonation it was pretty tasty! I was really impressed, it was a lot better than I thought it would be, lol! Have you guys ever made your own beer?
Added to What’s for Lunch Wednesday!
Hubs has decided that he wants to start eating more tofu! I’m so excited! I love tofu, but he hasn’t really been into it in the past, so I thought a gradual transition would be a good idea. For the first tofu introduction I made these tofu/turkey patties (basic instructions below) and pan fried them. Luckily... he loved them!
Along with the patties we had vegee pasta with spinach, mushrooms, carrots, onions, peas, corn, green beans, and garlic. I know we should watch our carb intake, but man, that pasta was good.
For lunch I paired our dinner leftovers with some cucumber and yellow squash slices, a Babybel, tomatoes, cherries, and strawberries.
For the tofu/turkey patties: scramble 1 block of drained firm tofu with a fork so it is all crumbles and mix with ground turkey, finely chopped onion and mushrooms, a little soy sauce, salt, pepper, garlic, and whatever other savory seasonings you like. Then patty them, dredge in panko, and pan fry. Easy peasy and delicious! A little hot sauce on top makes them perfect!
Happy New Year!! I hope that 2012 turns out to be a fantastic year for all of you. Hubs and I had a great break. We spent most of our free time just hanging out at the house and it was wonderful. I’m not all that excited about going back to work but all good things must come to an end.
To cheer up my first day back I packed myself this bento and it has rice with a pickled plum, sauteed mushrooms with a little teriyaki sauce, a Babybel cheese, ham slices, 2 gorgeous strawberries, nectarine slices, and some greens seasoned with soy sauce and sesame seeds.
I have microscope time all day today, which means I won’t be leaving the lab for a good 8-10 hours. So, I needed a bento big enough for lunch and an afternoon snack. To accomplish such a grand feat I broke out a Lunchbots Eco and filled it to the brim with: pan seared tofu with teriyaki sauce, carrots, blueberries, cucumbers, a Babybel cheese, tomatoes, lightly sauteed zucchini, and a hard boiled egg. I have a feeling that I won’t go hungry, lol!
I’ve been having a bit of a hard time with my experiments at school lately, so wish me some luck! :)
Yesterday was a pretty good day. I got a lot accomplished and, surprisingly, most all of it turned out pretty good! I spent the day finishing some little treats to give away at work and cleaning the house. I even managed to make a tasty chicken stir-fry dinner too!
Today’s bento has leftover stir-fry, a tomato and parmesan salad, blueberries, sugar snaps, carrots, a Babybel cheese, and one giant grape. It had to be a quick and easy lunch because my main focus was making sure the treats were done.
I must have made a thousand chocolate covered pretzels! ^_^ Just kidding! But it was a lot. Each little treat has 6 pretzels and a little paper ornament that I made. I hope everybody likes them!
I decided to make myself a simple and healthy snack bento for tomorrow since my schedule is a little “up in the air”. I packed it in the Lunchbots Pico so I can easily take it on the run. The left side has ham sammy rolls and edamame while the right side has a ton of persimmon slices, half of an egg, and some giant grapes.
Lately, every time I get a spare 30 minutes I’ve been working on some giveaway crafts for the holidays. I got really inspired by all of the gorgeous washi tape at Omiyage. (I got some washi tape and stationary from them. I can’t wait to place another order!!) I’m making some paper ornaments and tags using pretty scrapbooking papers and washi tape. I have to admit, I think washi tape is going to be my newest obsession, lol!
Be forewarned, if I have your address you may get a random letter from me! I can’t wait to use this beautiful stationary :)
The crafting bug has bit me pretty bad this season. Oooh maybe I’ll use this bento as a mid-crafting snack!
I can’t believe it’s December already! I know everybody says that, but since I spent most of the month of November laying on the couch sick, I am really behind. It’s actually a little comical that I’m still sick, it just won’t go away, lol. I should say that I can’t wait to get caught up at work, but really, I can’t wait to get caught up with blog reading, responding to emails, and talking to all of my twitter friends, lol!
I made this bento for Hubs to take to work tomorrow. It has flower shaped sammies, a Babybel, peppers, carrot sticks, blackberries, brussels sprouts, and raw zucchini slices. I’m also going to send him a little container of ranch dressing to dip the vegees in.
I can’t wait to start checking out everyone’s holiday bentos!
Added to What’s For Lunch Wednesday!
It rained all day long yesterday and the sun refused to poke his head out of the clouds so I could get some good lighting, lol. Not only was it a gloomy day but I’m sick again. It feels like I’ve been sick this entire month. This one is the worst so far and it refuses to go away. I’ve been battling fevers, coughs, tonsils the size of golf balls, and massive headaches for 4 days now. I’m ready for it to go away, lol.
I managed to get myself to the grocery store yesterday for some essentials and picked up a rotisserie chicken for dinner because I’m getting a little tired of chicken noodle soup. All I had to do last night was cook the brussels sprouts and cheesy potatoes. Then making a bento for hubs was super easy. I owed him a good bento for taking such good care of me while I’m pathetic :)
I’m going to drag myself upstairs and go back to bed.
I’m pretty sure I said that life was supposed to be getting back to normal. Seems like that was just wishful thinking, lol! On the bright side, what I’ve been super busy with is dinners with family, birthday parties, and getting ready for the holidays. All of which are a lot of fun so I guess I can’t ask for much more than that.
I used Izumi’s gorgeous bento box again and filled the bottom with vegetable fried rice topped with sakura shaped sweet potato slices. The sakura cutter came from her too! The top tier has some rather odd looking mini sausages, carrot sticks, tomatoes, and sauteed zucchini. I was excited about the mini sausages but they turned out a bit bumpy and weird, they still taste good though. :)
My contributions to Thanksgiving dinner this year are going to be an apple pie and roasted brussels sprouts. What are you guys making?
Added to What’s for Lunch Wednesday!
I’m not sure I’ve fully expressed how awesome the printed wax papers Izumi sent me are! I used 2 strips to wrap up a not-so-pretty bit of casserole. Now I can just pull it out, put it on a plate, and throw it in the microwave without fear of messing up my salad. Brilliant!
Since the casserole didn’t really match the curvature of the box I threw in a Babybel cheese to hold it in place. The rest of the bento is pretty self-explanatory but I will say that I brought along a banana and a little bit of dressing.
I’m now on a mission to find pretty printed wax paper locally. Wish me luck! If you know of any place to get some please tell me :)
It feels like months since I last posted a bento. My life is typically very busy but the last few weeks have been crazy. One of the brightest spots was getting Izumi’s (Soul Soup Soap) wonderful package. I was chosen for one of her giveaways and the package she sent was amazing. She really took a lot of time and care putting this together. Thank you!
Today’s bento has a few of the goodies that Izumi sent: the gorgeous sakura bento, matching sakura wrapping cloth, adorable strawberry paper cups, and printed wax paper! I’m so happy to have some pretty wax paper! I know you can’t see the design too well here, but I’m sure I’ll be using it a lot, it’s beautiful.
I filled this wonderful bento box with rice, pickled plum, southwest chicken, purple cabbage slaw, carrots, pear, kiwi, olives, and a little pickled ginger.
Added to What’s for Lunch Wednesday!
Before I started making this bento I knew I wanted stripes and strips all over the place. Sometimes you just need some stripes! I have striped zucchini slices, a striped Babybel cheese, strips of carrot, strips of pork chops, and the pasta is penne so I’m counting that as stripes too.
This has to be a short post because I need to get back to work. I hope everyone is having a great week!
I love Sundays. During the week my dinners have to be fast and simple and I never have time to make something like kale. Today I was able to simmer this kale with a little browned bacon for a few hours before dinner. It doesn’t make the house smell the greatest (lol) but it’s totally worth it.
While I sent Hubs out back to grill the pork chops I made some mashed potatoes and we ate them topped with some Branston pickle. For lunch I packed up our dinner leftovers and added the most adorable little pear, zucchini slices, a Babybel cheese, carrot sticks and a few pieces of fresh fruit.
This is looking to be quite a busy week for me, but it will end will end great. Next weekend is our yearly family reunion and I always look forward to going. It’s full of family history, crafts, food, food, and more food! It will be a fun end to a hectic week.
Have a great week!
The cool weather is starting to crop up more and more often these days. We are still getting hot and humid afternoons but the nights and mornings are delightfully cool. Here in mid-south Florida we don’t see many fall colors. Palm trees don’t tend to turn orange and red, lol. So I’m getting my Fall colors bento style.
The majority of this bento is delicious fried rice. Hubs says my fried rice is one of his favorite things to eat. I think he must be buttering me up for something. Hmmm. I wonder what he wants? :)
Along with the fried rice is a cup of soboro, persimmon and kiwi wedges, a few celery sticks, and a cauliflower.
Have a great Friday!
I was rummaging around in the kitchen yesterday trying to figure out what to make for dinner but just couldn’t decide. Hubs even came in to help look around. Then, as if it were destiny, we both turned around and in unison said, “Lets do Chinese take-out”! Brilliant!
I always get the spicy mongolian beef (our fav restaurant does it brilliantly, it’s truly amazing, but it’s been kind of gross at other places) and Hubs got the spicy Florida orange chicken. This is a picture of Hubs’ bento with his orange chicken, a krab rangoon, radish, egg, kiwi, tomato salad, Babybel cheese, and some brussels sprouts to fill in the gaps.
I threw my bento together this morning and completely forgot to take a picture. D’oh! Oh well.
Have a great day!
Can you tell I need to do some grocery shopping? My bento stash is running so dry that I resorted to adding a mini Hershey bar to fill up space in this bento! I am usually against adding dessert or candy because I eat too much of it as it is. ^_^ But, since this bento is for Hubs it’ll be fine. Tee-hee-hee.
The top half contains some unbelievable juicy grilled chicken, wild mushroom couscous, and sauteed carrots. The bottom half has a radish, Babybel cheese, a campari tomato, edamame, green olives, and of course the Hershey bar.
I hope you all had a wonderful Halloween! We spend ours at my parents’ house passing out candy and glow bracelets. This year we passed out a ton of glow bracelets! They are always a big hit with the kids. We saw some fantastic costumes, ate way too much food, and had a great time hanging out with all of the friends and family that came.
I finally made a Halloween bento! I wanted to be a lot more ambitious but I just ran out of time. I spent most of the day making mummy pops to give away at work. Isn’t he cute? I cut most of the stick off of this one so that it would fit in the bento. They are all over the internet so I’m not going to attempt a link to the original, lol. It’s just a double stuffed Oreo on a stick dipped in candy melts. The eyes are M&M’s.
Along with the mummy pop I made a really mean cheese with enormous teeth, a sweet potato Jack, meatballs with bones sticking out, carrots, checkerboard zucchini, a radish flower, and a tomato.
Last year’s Halloween bento is below. I like it a lot better. Anything with a black cat has to be awesome, right?
I hope you all have a fun and safe Halloween!
Added to What’s for Lunch Wednesday!
My vegetable stash is a bunch of odds and ends right now. There wasn’t quite enough of any one thing so I threw it all together and made a simple vegetable pasta. I sauteed carrots and onions in a little butter and seasoned it with Vegeta. Once the carrots were mostly cooked I threw in the zucchini for a minute or two, then threw in the pasta. At the last minute I tossed it with some baby spinach leaves and enoki mushrooms. Once again, it seems that the simplest things are the most delicious.
For lunch, I packed Hubs the pasta with a chopped up tomato (his request), apple chunks, grilled sausage, edamame, raw zucchini slices, and a few enoki stems.
Yup, I have baked chicken strips and a hard boiled egg in this bento. The important question is... which came first? :)
I’ve decided that I need to get better at making sure everything looks right in my photos before the sun goes down. See the tabouleh in the middle with the lime wedge? See how it’s pushed away from the container on the top side? *sigh* I swear it didn’t look like that in person. As soon as the camera gets involved I seem to become a little disconnected from what I’m seeing. I think a tripod will help because most of my focus seems to be on keeping my hands as still as possible. Any other tips you guys care to share???
Photography issues aside, this is a pretty tasty bento. I have baked panko crusted chicken strips, an egg, tabouleh, yu choy greens, and some beautiful dragon fruit. I left the peel on because I couldn’t resist the color!
Look! It’s my first white dragon fruit! I was going to pass them up in the market until I realized that they were the white fleshed variety. They do taste a little different from the pink ones I’ve had in the past. They’re a little less sweet with a slight hint of lemon but still a very mild flavor.
I made a giant batch of taco meat and fixings for our friends this weekend and had plenty of leftovers for lunch. This time, instead of a regular tortilla I used Flatout’s spinach wrap. I spread the whole thing with a thin layer of refried beans then sprinkled on taco meat, sour cream, shredded cheese, and shredded lettuce.
Along with the burrito and dragon fruit I packed Hubs some enoki mushrooms, tomato wedges, zucchini spears, carrots, and a Babybel cheese.
Don’t forget to check out the Super Bento Box Sale! Every single bento box, including the Lunchbots stainless steel boxes, are 10% off.
Added to What’s for Lunch Wednesday!
Yeah, I was lazy. I made frozen cheese ravioli with spaghetti sauce for dinner last night. I didn’t even make a side, lol! Honestly, it made for a pretty boring dinner, but after jazzing it up a bit with fruits and veg it became an exciting lunch.
In the bento: cheese ravioli with spaghetti meat sauce, orange slices, cucumber slices, green olives, mushrooms, carrot sticks, 1/4 of a hard boiled egg, and another pretty radish.
Today is going to be a busy day. I’m training 3 new people on the AFM (atomic force microscope) that I work with. I hope I have time for lunch! :) This week is just flying by, I can’t believe it’s already Wednesday! There are so many things that I want to accomplish... better get to work!
Sheri at Happy Little Bento had a bento the other day with the prettiest little radish flower. I’ve been meaning to make one for the longest time but never seemed to remember to buy radishes, lol! Then when I did buy radishes I would forget to make them into flowers. Sometimes my brain just doesn’t want to work. I promise that when you look at it straight on it looks prettier, lol!
Along with the radish I have a mini-Babybel cheese with a funny star cut out of the wax, steamed cabbage seasoned with a little chicken bouillon, half of an egg, cucumber slices, grilled chicken, and a little bit of mushroom couscous.
Added to What’s for Lunch Wednesday!
Hubs and I got a free pizza from Papa Johns for their million pizza giveaway! Free pizza is always a good thing! This morning, I almost threw the last two slices in a plastic bag and walked out the door. But, I couldn’t help myself so I made them into a bento instead.
I used a circle cookie cutter to cut out the pizza and added, cucumber slices, half of an egg, half of a tomato, a green olive, pomegranate seeds, plum slices, and edamame. I already had hard boiled eggs in the fridge so it really wasn’t time consuming to make this bento. Taking the photo took more time than actually putting it together, lol!
What’s my favorite thing to cook when I don’t really feel like cooking? Taco soup! This one is a bit different though because I used kielbasa instead of ground meat. The reason I love it is that is so easy to make and always seems to hit the spot. This time I sauteed the sausage and onions, added a little water and a taco seasoning packet, two cans of diced tomatoes, a bag of frozen mixed vegetables, and a can of garbanzo beans. Then just let it simmer until the flavors come together.
For bento packing I put down a layer of rice and spooned the bits from the soup on top with just enough of the liquid to flavor the rice underneath. See that giant tub of spicy hummus with sesame seeds? Well, it was supposed to go with the little container of pita chips that I left on the kitchen counter this morning, lol. I ended up eating it with the cucumbers and tomato though, so it didn’t go to waste.
I decorated my desk at school for Halloween and decided that I was in need of a crow to sit above my cubicle and watch the rest of the room. Before I could take it to work Stinker kitty went inside a big paper bag, pulled out the plastic bag with the crow, got the crow out of the bag, and proceeded to kill it for me. I’m sure she thought she was doing me a favor so how could I be angry? Plus, I think he even looks a little more Halloween appropriate now. :)
This was my first attempt at these chicken strips and I’m definitely going to cook them again. I used breast meat, which has a low fat content, because I coated them in a Sriracha/mayo mixture then dredged in panko. The fat in the mayo heats up and soaks into the first panko layer which lets them get really brown and tasty. I was impressed by how crispy they were on the outside because the inside wasn’t dry in the slightest. Plus, anything with Sriracha is goooooood!
We ate them with roasted carrots and sauteed polenta slices. For lunch I added the last of my dragon fruit, cucumber, tomato wedges, grapes, and nectarine slices.
It rained for the entire weekend so Hubs and I stayed home and had two full lazy days. It was almost like taking a vacation without leaving the house. I think it was just the break we needed because I’m starting this week with loads of motivation... until I think about all of the chores I didn’t do, lol!
Added to What’s for Lunch Wednesday!
Last night we had a fantastic dinner of roasted kabocha squash, steamed yu choy seasoned with soy sauce, and some super tasty chicken sausages. It was a great dinner. It was so good in fact, that we ate pretty much everything I cooked which left nothing but one tiny chicken sausage for this bento.
Given the lack-of-cooked-food circumstances I just threw a turkey sandwich, nuts, a banana, and a tub of leftover fried rice in Hubs’ lunch bag and figured that I would eat out today. Then 6:30AM hit and I started feeling guilty for not making a bento. Combine that with the fact that I would rather spend that lunch money on more fabric and I threw a hodge-podge bento together at the last minute.
Most of this bento is pretty obvious except for maybe the soy beans, tuna salad, and big chunks of aged parmesan. I could snack on parmesan chunks all day!
Spending most of the weekend away from the house made me behind on my chores. Yuck! So instead of cooking a big meal I picked up a rotisserie chicken and made some vegee filled fried rice to go with it. For lunch I wanted to add a little extra veg so I defrosted some frozen edamame and threw them in along with dragon fruit and pomegranate seeds.
I was afraid that the pomegranate wasn’t ripe, but it’s the sweetest one I’ve had in years! My mom picked up two of them for me this weekend and I’ve been eating them like crazy. I don’t think they’re going to last very long, lol!
I wish I could say that I made this spanakopita (spinach pie) but I didn’t. Hubs and I spent most of the weekend at my parents’ house and the spanakopita is leftovers from last night’s dinner out. The salad is also leftovers and it has romaine lettuce, cucumbers, calamata olives, and huge slices of feta. My mom bought me some beets at the market and I couldn’t resist adding them to the salad.
I was lucky enough to find some more dragon fruit this weekend too! It reminds me so much of a mild kiwi that I thought it would be funny to have the two side-by-side. I know it’s a lot of fruit but I didn’t eat much fruit over the weekend and I have some pretty hearty vegetables waiting for me to cook them this week.
Since it’s officially October I decided to decorate my desk at school for Halloween. I only have a couple of little things so far. I am in dire need of some bats! Hopefully they inspire me to make some Halloween bentos!
Have a great Monday!
This bento looks a bit messy but it’s going to taste fantastic! The salad has some amazing parmesan and the broccoli and cauliflower were sauteed with sesame seeds and some nanami togarashi (a spicy Japanese chili pepper spice with orange peel and other flavors). To go with those amazing flavors we have grilled kielbasa and smashed sweet potato.
The bad part is that when I packed this up in Hubs’ bag I forgot the apple. Oops! I think I forgot the salad dressing too, lol!
I’m very forgetful and day-dreamy today. I think because I had such a productive day yesterday my brain took a vacation. :) Hopefully it comes back soon... and with a tan!
I’ve cooked a ton of Chinese and Japanese inspired foods and I’m pretty familiar with most of the ingredients and techniques. I decided it was time to expand my culinary adventures and try out making some Indian dishes.
I blame it all on Natakiya from Bento Anarchy! She makes some of the most delicious looking curry. I was always intimidated and didn’t know where to even begin with curry but she kindly posted her instructions for us and I’ve managed to make some pretty decent curry, if I do say so myself. ;)
I’m still not to the point where I want to attempt making any Indian inspired sauces on my own. I like to get very familiar with the taste “as it should be” before I go changing things and attempting my own version. For dinner last night, and today’s bento, I made a dish using a jar of Calcutta Masala. Oooooohhhhh myyyyyyyy! It was delicious!
I sauteed chicken pieces, onions, and carrots until they were about 3/4 of the way done. Then I threw in zucchini, and roughly chopped cauliflower. I meant to add chickpeas but totally forgot them at the last minute (they’re still sitting on the counter, lol). I tossed everything around a bit then poured the jar of masala on top and let it all simmer until cooked but with the vegees still a little crunchy. We ate it with a side of cous-cous and it was wonderful.
I don’t know what my next India inspired adventure will be but I’m looking forward to it! What are your favorite Indian dishes? Any suggestions for must-try foods?
This is a seriously protein packed bento. I didn’t mean for it to be, it just turned out that way. We had soboro for dinner so I packed it on a thin bed of rice with scrambled egg, apple slices, cucumber slices, some nuts for snacking, and a baby spinach salad with some amazing aged parmesan.
I made the soboro pretty basic but tasty by cooking the ground beef with tons of onion, garlic, and lotus root. The lotus root doesn’t add much of anything in the way of flavor but the texture is unbeatable. It was all cooked and seasoned with soy sauce, mirin, and a bunch of fresh ground pepper.
The official ribbon cutting ceremony for our new science building is tomorrow. There’s even going to be a tour and I think I might get to show off our lab. Speaking of which... I need to go clean the lab!
Before I go, I wanted to show off the new picks I put up in the store. I’ve never had the opportunity to have a good bento pick selection so I’m really excited about these. I hope you enjoy!
Have a great week!
This week has been crazy busy and I don’t think it’s going to slow down for a while. It seems that everything I need to do happens all at the same time. The good news is that I’m almost finished writing my dissertation proposal! Yay! It’ll probably need to be edited and revised a few times but at least the first draft is almost done.
After Hubs left this morning I decided to make myself some lunch to bring to school. Since I was only cooking for myself I didn’t make any meat. Nor did I pay too much attention to making it a balanced meal (it was 5AM, at that hour I’m excused from making healthy choices, lol) I sauteed some lotus root with mushrooms and seasoned it with a little leftover homemade teriyaki sauce I had in the fridge. The yu choy was steamed and tossed with a little soy sauce and sesame seeds. The rest of the bento was easily thrown together: edamame, kiwi, grapes, and carrots.
I didn’t realize I was at 200 bentos! Wow, where does the time go? I started looking back through my old photos and... oh my. Some of them are really pretty, but others? Well, lets just hope that they get lost in cyberspace, lol!
Usually I take a picture of Hubs’ bento because it’s a little bigger and I have more room to play (I pack his in the Lunchbots Eco and usually take the Uno for myself). But last night I just couldn’t figure out how to pack it nicely without adding a lot of random things. Sometimes bigger is not better. So, I decided to take a picture of mine instead. I packed rice, a pickled plum, BBQ chicken, steamed snow peas, sweet potato medallions, kiwi, and grapes. I managed to control myself with the grapes this time! -_^
Putting this bento together was less about making a pretty bento and more about cleaning out the fridge. I used the last of the ham, mini sub rolls, cherries, cucumber, and carrots. It wasn’t quite enough to fill the box so I added some salami rolls and red sweet peppers to pack everything tight.
I’m so happy today is Friday! It’s been a tough week and ended with me having to stay home today because I was sick. Nothing serious, just some tummy issues. I think I needed the break mentally as well. I’m looking forward to a long weekend of relaxation, friends, crafts, and lots and lots of sleep.
Have a great weekend!
Shirley from Lovely Lanvin posted a recipe for a Japanese pasta dish called Spaghetti Napolitan. It looked simple enough to make and the flavor combinations intrigued me enough to give it a try. I have to say it was pretty good. It’s definitely a nice break from regular spaghetti. Give Shirley’s recipe a try, you won’t be disappointed.
When I made Hubs’ bento he asked for extra ham on the top which is why you can’t see very many noodles. I promise they’re in there. The Napolitan turned out to be quite rich so I paired it with crisp cucumbers and carrots and some nice fresh mango and a cherry all packed in the Lunchbots Eco.
I had a bit of a rough day yesterday. Nothing serious, just a little frustrated, but it was enough to make me not want to cook. But, the idea of leaving the house to get some take-out was worse than actually cooking, so I cooked. Maybe we’ll have take-out tonight :)
The easiest thing for me to whip up is stir-fry. While the rice cooker did it’s job I sauteed onions and mushrooms and marinated the beef in some Dale’s. Then got the pan wicked hot and threw in broccoli, cauliflower, and the beef. A few tosses later and... dinner! For lunch all I did was add some mango chunks and a little salad.
Added to What’s for Lunch Wednesday!
I blame the randomness of this bento on Hubs! He came in the kitchen while I was making it for him... the extra block of cheese and olives? Yeah, they’re his fault, lol! Truth be told, I had some extra space in front of the pork chops and asked him what he would like to fill it with. Some of those grapes are his fault too. ;)
This bento wasn’t supposed to be so random. It started with just the mashed potatoes, pork chop, field peas, raspberries, and salami wrapped cheese. Then I went all wild and threw grapes into every hole I could find. Beware of the great grape temptation, it may get you one day! I’m still blaming the olives and cheese on Hubs though.
On top of the mashed potatoes is my absolute favorite new-to-me thing! Branston pickles. Oh wow, this stuff is amazing! It’s big chunks of pickled vegees in a thick balsamic vinegar sauce. I like them straight (bear in mind I’m one of those crazy people who likes to drink dill pickle juice) but they’re perhaps the best when paired with creamy mashed potatoes. Yum!
I decided to make some curry for dinner last night because I had the sauce and it was easy. What I didn’t realize was that I was craving it! As soon as the sauce started getting fragrant I was starving for it! Wow! I almost couldn’t wait for it to finish.
Hubs isn’t the biggest rice fan so I made some spaghetti noodles to eat it with. For lunch I packed the pasta, curry, cherries, sweet pepper slices, sugar snaps, and a fruit cup with plum and dragon fruit pieces.
Hubs and I went to my parents’ house for dinner last night because we have some of our favorite family members visiting from North Florida. We ate a huge Southern dinner of ham, fried corn bread, garden peas, green beans, homemade potato salad, sliced tomatoes, corn on the cob, and some of my Aunt Bonnie’s world famous sour cream pound cake for dessert. I think I’m still full!
My mom can never let me leave the house without taking a bag full of food and I probably wouldn’t have had a bento today if she hadn’t. Mom’s contributions are brown rice California roll sushi, cherries, and the orange sweet pepper. I added celery, sugar snaps, and that amazingly colored dragon fruit from my stash.
Today was the first day to smell like Fall this year. The temp was in the low 70’s this morning and felt fantastic. I can’t wait until the evenings are cool so I can leave the windows open. Plus, the open windows make the kitty happy :) She’ll sit in front of them all day barking at squirrels and lizards and just watching the world pass by.
Hubs actually requested sausage and potatoes for dinner last night. I gave in to his “man food” cravings but made him eat a big salad first and a corn on the cob.
For lunch I packed us matching bentos but didn’t take photos mine. We both get a big box containing salad with green goddess dressing and a Lunchbots with sausage and potatoes, corn on the cob, an overripe nectarine, some celery sticks, and a tomato. I know we have tomatoes in the salad but I couldn’t find anything else to fill up that little space.
A little bit of store update: the insanely popular bright Color Life bento boxes are back in stock as of today! Yay! There are also a few brand new products that I’ll post up as soon as I get good photos of them. Once the new stuff is up I’ll change the sale item. Don’t forget, you can request an item to go on sale, just email or comment about it and I’ll put it on sale ASAP.
Things are finally settling down a bit in the new physics building. The lab is starting to run smoothly again and we even have our own desks outside of the lab! I’m going to spend the morning setting mine up. I’ve been really looking forward to having a quiet space, there are way too many distractions in the lab, to finish writing my dissertation proposal. Hopefully I’ll be able to make a lot of progress pretty quickly.
It’s Friday again! Yay! To top it off, it’s a 3-day weekend too! I’m only a smidgen excited, lol.
This week’s Finger Food Friday was my Mom’s idea. I called her for inspiration because I had “bento block” and she suggested kabobs. Brilliant! We had big kabobs for dinner and I made some small ones for lunch. They have chicken, tomatoes, zucchini, and yellow squash. I also made some grape kabobs and 2-bite rice cups with pickled plums. The sauce in the middle is a quick dipping sauce for the kabobs: sour cream, salsa, and chopped cilantro.
Have a great weekend everyone!
Sometimes you just have to grab some lunch and run. I had a little time this morning but not enough to really cook anything and I used up all of the sandwich fixings making Hubs’ bento last night. I figured I could fill my belly with a little instant ramen, veg, and fruit so that’s what I did.
The box contains: beef ramen with green onion, a slice of fish cake, zucchini slices, grapes, mango, a raspberry, and a little tomato.
I once tried making ramen and transporting it in thermal jar. Once lunchtime came around the noodles had gobbled up all the soup and I was left with a carb loaded mush. So, to take ramen with me I cook the noodles and pour out most of the cooking water, leaving just enough to dissolve the packet. After swishing the noodles around for a bit and picking them out they’ve picked up just enough flavor.
Even though it is instant ramen, and a lot of carbs, it’s still better (and cheaper) than most of the fast food joints on campus. :)
I spent most of the day laying on the couch with a bit of a cold. Luckily, it’s already starting to get better. I didn’t have the energy to cook dinner so for Hubs’ bento I made some pastrami sammy roll-ups.
Along with the roll-ups I packed some salt and pepper cashews, carrots, raspberries, mango pieces, and grape tomatoes.
I’m going to run off to bed early. Have a great night!
Added to What’s for Lunch Wednesday!
It’s the first Friday since school started so I wanted to make Hubs a really casual lunch. This one is packed full of finger foods for taking a quick bite, snacking, and leaving one hand free so that he can play some chess with the chess club.
I packed carrots, zucchini spears, and snow peas in the small Lunchbots Pico along with some spicy hummus for dipping. The other box has a fruit salad with pluot slices and honeydew next to 2 PB&J pocket sammies. I made the pocket sammies using the squisher tool here.
Wishing everyone in Hurricane Irene’s path a safe weekend!
I got sick and tired of having bentos without much color and seeing all of Sheri’s gorgeous, bursting with color, bentos didn’t help. So here is my carnival of color! If I dare say so... I love these bentos! All of the bright rich color makes me smile. I think today is going to be a great day!
Hubs and I have matching bentos except that I added some pita chips to his. I’m sending some hummus on the side as well. Packed up all nice and tight are grilled pork chop slices, carrots, corn, pluot slices, sprouts, and a little salad. The salad has golden cherry tomatoes, regular red tomato, and snow pea slices tossed with a little lime vinaigrette dressing.
Yup, that’s right, this is my very first Lock&Lock bento set! Before I tell you all about it I have to give a huge thank you to Jenn from Not Exactly Bento for giving away this awesome set! Thank you so much Jenn, you rock! ^_^ The set I won contained 3 glass containers with locking lids and a fork and spoon that fit perfectly into the green bag pictured in the back. The bag is insulated, zips up tight, and has handles to make it easy to take with you.
The bento kit also came with two insulated travel tea infusing mugs. OK, these things are cool! You can just put your tea right in the cup and there is a mesh strainer that fits in the top to filter the leaves out while you drink. The bottom part even screws off so you can store more tea for later.
I have to apologize for the photo. I was so excited to use the Lock&Lock set but it was storming outside so I didn’t have any natural lighting. Trust me, this photo does not do it justice.
I packed Hubs’ lunch in the new Lock&Lock set because he specifically requested it! I think he’s as excited as I am, lol! It’s pretty much just leftovers: roasted chicken and carrots, quinoa with caramelized onions and zucchini, and honeydew. I also sent him with a little container of plum sauce for the chicken.
Added to What’s for Lunch Wednesday!
I actually stopped at the store on the way home from work yesterday because I was seriously craving some teriyaki-esque chicken and fruit. Mission accomplished! I made Hubs and I some teriyaki-esque chicken and broccoli over pasta for dinner. I’m calling it teriyaki-esque because my sauce didn’t quite turn out right, it tasted great though.
For lunch I packed the leftovers with slices of an amazing and crispy white flesh peach, golden cherry tomatoes, and sprouts.
Stinker the cat always comes out on the back porch with me while I take my bento photos. Usually she doesn’t leave the porch but all of a sudden she bolted off the porch and went chasing a lizard. She’s never actually caught a lizard before, so imagine my surprise when I look up to see her walking toward me with a giant lizard hanging out of her mouth! She had such a proud look on her face and I think she wanted to give it to me but I turned tail, ran in the house, and made Hubs take care of it.
Hubs made her let it go and surprisingly it ran away! I guess she just didn’t know what to do with him once she got him. My sweet little innocent baby girl has grown into a full-blown warrior hunter cat. Oh how time flies. ^_^
I almost didn’t finish this bento before the sun went down. The photo is a bit dark but all of my inside lighting has an ugly yellow tint to it. Yesterday was one of those days where I had to scrounge through the freezer for easy pre-cooked food. Between writing, or at least attempting to write, my dissertation proposal and moving the lab to the new building I was exhausted.
Luckily I found some cooked ham and a bag of corn in the freezer. Add a little rice and voila! Dinner! For lunch I tried to punch it up by adding a secret layer of heaven (miso paste) in the rice, pickled plum, some enoki mushrooms, cheddar cheese, and some super ripe cherries.
Time to get back to work...
I cannot believe the summer is almost over. I didn’t finish half of what I wanted, but I had a great time. Hubs and I just got back from a diving trip in the FL Keys. We went on 8 dives! It was truly an adventure and I wish I could do it again. We saw hundreds of fish, numerous coral reefs, tons of jellyfish, and even some remains of wrecked ships. Hubs even got to see a few sharks but I missed them. My favorite part was slowly gliding into a huge school of little fish. If you go slow enough, they actually don’t mind you being there and they swim all around you in a giant group. It’s such a surreal experience, it’s like visiting another planet.
For our last night in th
I came home a little battered and bruised (thanks to a bunch of jellyfish stings and my fins tearing up my feet) so it’s taking me a little bit of time to get back into the swing of things. We took quite a few underwater pictures but I haven’t had the latest ones developed yet. I hope they turn out!
I couldn’t wait to make a bento so I threw this one together at the last bit of sunlight. I tossed some frozen vegees in the rice as it cooked and packed it with some purple cabbage slaw, soy beans, and cherries.
I hope you all had a wonderful summer! I can’t wait to catch up on everyones bentos!
You know what I love about taco soup? It tastes just as good cold as it does hot! I decided to take our turkey taco soup dinner to lunch by draining off most of the “soup” part and putting a ton of the goodies on a bed of rice. Yum!
I felt that the soup had enough red so I filled the rest of the bento with some kiwi and soy beans to bring in some fresh green. After filling in the little hole with cheese, my 5 minute bento was done! Quick, simple, healthy, and delicious. :)
Added to What’s for Lunch Wednesday!
I finally managed to get myself some quinoa! I’ve had it at restaurants before but this is the first time I’ve cooked it for myself. To make it nice and flavorful I cooked it in vegetable broth then tossed it with some aged parmesan and a little bit of plum flavored sesame seeds. Delish! It’s a nice change from rice and has a great texture.
We had friends over on Saturday and I made cheese-steak sandwiches out of shaved top sirloin. They were really tasty, and I used up the last little bit in today’s bento. Everything else is pretty self-explanatory.
I’m excited but stressed all at the same time. They finished building our new Physics building and we get to move in! Yay! The bad part is that we have to move the lab. Boo! The big equipment movers are coming tomorrow and today is my last day to finish up the teeny tiny bit of data that I need for my second paper. Otherwise it’s going to be a couple of weeks before I can start working on it again. So, of course, the AFM refuses to cooperate, lol.
To top it all off, Stinker managed to get worms. Poor baby! She doesn’t spend much time outside but I did spot a flea on her last week, haven’t seen him since though. Last night we found out about the worm issue. So she’s off to the vet today to get some help. It shouldn’t be a big deal but it still makes me worry.
Here’s hoping for an abundance of data, tasty food, and a healthy kitty.
Do you see it? That odd looking hairy thing on the right? It’s a rambutan! I’ve never had them before but they were at the market today and I couldn’t resist. I hope they’re tasty!
Paired with the rambutan I packed a nectarine and some edamame in the Lunchbots Pico. For the main part of the lunch I packed some spicy sausage fried rice with a little Sriracha on top for an extra kick in one of the long black 1-tier bentos. I find that my favorite bentos are the 1-tier ones with wide open spaces so I’m going to try to branch out and use some of my other boxes.
I’m so excited about trying rambutan for the first time. What’s the last “new to you” food that you tried?
We made it home! Key West was fantastic. I haven’t had time to edit our photos, but I’m hoping to get to them soon. Hubs and I dove on 2 coral reefs 7 miles off Key West. It was amazing, I love being under the water swimming along with all of the reef fish. It’s such a surreal experience. I can’t wait to go back!
Now that we’re home I wanted some basic home cooking. I’m a little tired of fish and fried food so I made a simple chicken stir fry and rice. It was tasty, full of vegetables, and most importantly... not greasy. No matter where we ate it all felt a little greasy. Anyway, for lunch I paired it with cherries, a black plum, and some string cheese.
Starbucks has started selling bento boxes! They call them bistro boxes, but they’re really bentos. I haven’t tried one yet but they look OK. I keep telling Hubs that I’m going to graduate and open a bento restaurant. If Starbucks is getting in to it I better graduate soon, lol.
It’s good to be home, I can’t wait to get back in touch with all of you!
Added to What’s for Lunch Wednesday!
It’s time! It’s finally time to go to Key West!! I’m so excited I could scream, OK so maybe I squealed a little, lol. We’re leaving before the sun comes up, picking up our friends, and driving down to the very tip of the beautiful Florida Keys.
We’re leaving so early and I know we won’t want to stop for breakfast so I figured I would make a breakfast bento for everyone to share. I have an apple bran muffin, cheese disk, and strawberry fruit bar for each of us. On top of that I packed some fresh cherries, celery, and a couple of bananas.
I always get inspired by Sheri’s field trip bentos, over at Happy Little Bento, so every time I get plastic containers (berries, pastries, etc, ...) I wash and keep them. They make the perfect take-out bentos because you don’t have to worry about bringing anything back home. This was a really deep one that had pastries in it so it was tall enough for the muffins and nothing gets squished. Sweet!
Have a great weekend everyone!
Yesterday Hubs, LG, and I checked out a new frozen yogurt place and I was pleasantly surprised to see that they also had a little shop full of British foods. We were intrigued by the bangers so we got some and I made them for dinner tonight with some onions, mushrooms, and mashed potatoes. I will admit, I was a little scared of them at first but they actually turned out to be really tasty!
For lunch I packed them with a dried fruit and nut mix, a crunchy nectarine, and some broccoli.
It’s time to put something new on sale and I couldn’t resist these onigiri wrappers with rice mold. It’s a little hard to understand how neat they are so I’m thinking of making a video showing how to use them. They actually have a pocket for your nori so that the nori and rice don’t touch until you’re ready to eat. I’m in love because I hate soggy nori, lol.
On Friday we’re leaving for an extended weekend in Key West with a couple of friends. It’s been too long since we were in the Keys. Playing over and over in my head... trying to reason with hurricane season. It’s just one of those songs, gets in your soul. Key West, here I come!
Added to What’s for Lunch Wednesday!
Aahhhh! A bento! I’ve been craving a bento for lunch but just haven’t had the time to make one. I was so excited about a big pile of sticky shiny rice that I couldn’t decide if I wanted it with miso or a pickled plum, so I decided to treat myself to both! With a lunch like this, tomorrow has to be a good day.
I was surprised to find figs in the grocery store today so I had to pick some up. I don’t think of figs as being a summer fruit, but they looked pretty good. The rest of the bento has raspberries, blueberries, a Babybel cheese, green beans, and a slice of ham.
This week is so short! We had Monday off due to the 4th of July holiday and we’re leaving on Thursday to go to Orlando for the weekend. Why Orlando?? We’re going to Disney!! I think I’m more excited than the little one! Lol! I love Disney :) My absolute favorite ride is Space Mountain. What’s your favorite???
Added to What’s for Lunch Wednesday!
Tonight is the Twitter corn party! Yeah... I completely forgot. I love Twitter food parties but this one just slipped my mind, lol. There is some corn in my fried rice though... does that count??
I had a bit of a break tonight because Hubs and LG are visiting some friends and I have the house all to myself. That also meant that I only had to cook for myself! I made some fried rice with andouille sausage, corn, peas, beans, carrots, onions, and green beans and paired it with some steamed edamame. Yum!
The lunch portion is packed in the Lunchbots Uno bento and I threw some fruit into the Pico to take to work for breakfast. Pretty simple, but so delicious!
I’m off to check out all of the amazing Twitter corn party entries and you should too! There are some unbelievably creative corn dishes being made!
Added to What’s for Lunch Wednesday!
I feel so out of touch with everyone online. Man, I don’t know how you all do it! We’ve had Hubs’ little girl here for less than a week and I can’t keep up with anything, lol! We had a simple dinner with chicken teriyaki, rice and broccoli (it was all I had energy for) so I added some fruit and a pickled plum to make it lunch.
I hope you all had a great weekend! We spent most of it at my parents’ house, which was a blast. LG got to see lots of her cousins, have 2 slumber parties, swam in the pool multiple times each day, do crafts, go clothes shopping, and generally get all around spoiled by Grandma! We were informed that Grandma’s house is better than ours because she gets chocolate milk before bed. If only everyone else in life were that easy to please, lol!
If anyone has any extra time laying around, I could use some! ^_^
Who can have the discipline of a balanced diet with all this amazing fruit? Not me, lol! Hubs’ little girl is here so we had some mac and cheese for the first time in a long time. We also had a rotisserie chicken and some corn on the cob but the corn didn’t make it to lunch.
The rest of the lunch is pretty basic: apples, grapes, strawberries, broccoli, and some cheese. Mac and cheese and a cheese wedge, I might be regretting that later. Oh well. All that fruit will make up for it.
Well, I spent my first kid night coloring, coloring, more coloring, playing with play-doh, playing restaurant with play-doh food, and taking a walk and counting all of the kitty cats we saw. The official count was 21 kitties! We love kitties in our neighborhood! ^_^
Tomorrow Hubs and LG are spending the day in the pool and I’m jealous because I have to work all day. Bummer! :( At least I have a bento!
We are desperately in need of groceries. I usually do my shopping on the weekend but we spent the whole weekend getting PADI Open Water Diver certified! The course was a lot easier than I expected it to be. Hubs and I are naturally comfortable in the water so we didn’t have any issues, just lots of fun! We’re already planning dive trips to the Florida Keys at the end of the summer. I can’t wait!
On top of all that, Hubs’ little girl (I don’t want to use her real name online so I’ll call her LG for little girl) is coming down for her summer visit tomorrow. We’re in the middle of spring cleaning so it’s a mad rush to get it done before she arrives. We have so many cool things planned once she gets here so we don’t want to have to spend any time on the house.
Today’s bento was a desperate run through the kitchen. I have a ham sammy with no mayo (we’re out) just some really awesome mustard, the last of the blueberries, two cheese wedges and pita chips. I decided to throw in some little crispy snacky things too. I don’t know what they’re called but they taste like peanut butter.
The bag is one of my latest bento bags. I think I’m finally ready to start making some for other people, lol. I have so much gorgeous fabric, I can’t wait to use it! I’m sure with LG here I’ll have little to no time to sew, but hopefully by the end of the summer I should have a few in the store!
This summer is turning out to be insanely busy but crazy wonderful all at the same time. I hope you’re all having as much fun as I am!
Added to What’s for Lunch Wednesday!
When it rains it pours. Hubs and I have way too much going on all at once. I’m sure we’ll survive though. I had to throw something together in about 10 minutes before work this morning so this is what I get.
I packed a tuna salad sammy, cherries, lychees, and olives in the Lunchbots Eco. Then for a snack I packed some pita chips and a creamy cheese wedge.
Time to run and try and get something accomplished, lol!
I am loving only having to make a bento for myself! I took Sunday afternoon to cook some rice and orange ginger tofu just for my lunches. This tofu is so good. Poor Hubs doesn’t know what he’s missing!
To make the marinade I heated the juice and zest of one orange, chopped ginger, chopped garlic, soy sauce, mirin, and some brown sugar in a small pot to get all the flavors to come out. I marinated the drained and pressed tofu slices in it for about 30 min, took them out and grilled them in a pan, removed the tofu, then strained the marinade into the pan, added some sesame seeds, and let it simmer to thicken up a bit. I strained it because I thought the ginger would get a bit overpowering.
It tastes great to me, but lately my taster hasn’t been right. Ever since I got really sick back in January, foods haven’t been tasting right. So who knows, it could be gross, but to me it’s great, lol!
The rest of the bento is pretty basic: rice with furikake, a pickled plum, cucumbers, grapes, and apple slices.
I know, I know, this isn’t really a balanced lunch. But what can I say? The fruit this time of year is so good. Plus, I still need to make up for the lack of fruit in the winter.
For dinner last night I made some chicken with a mushroom/red wine sauce so that is the bulk of the non-fruit part of today’s bento. The rest is pretty self-explanatory, except maybe the little red Babybel cheese.
Hubs doesn’t need a bento for the rest of the summer! Yay!!!! Now they’re all mine!!!! Mwuahahahaha! Poor old Hubby is going to have to fend for himself. He’ll survive... I think.
Hubs had to work late so we went to my parent’s house for dinner and are going to stay the night. That means I got Momma’s cooking! Lucky for Hubs there was enough left over to make him a bento from Momma’s house.
He has leftover meatloaf, mashed potatoes, green beans, creamed peas, snow peas, a campari tomato, a sweet red pepper, dried figs, dried apricots, cherries, and some garlic stuffed olives. I love raiding Mom’s fridge.
We have a new student working in our lab this summer which is usually a little stressful, but we got lucky and he’s pretty cool. Of course I’m not at all biased... the first day he was here he walked past my desk and said “Ooh, cool bento box” to which I proceeded to jump up and down in excitement that he knew what a bento box was, lol!
Here’s to hoping a great and exciting summer to everyone!
Linked to What’s for Lunch Wednesday!
I love the fruits of summer! For lunch I packed Hubs a lychee, blueberries, and nectarine slices. I’m so happy to have lychee again. The bulk of the bento is a fresh salad, steamed broccoli, a Babybel cheese, rice cooked with vegetable broth, and a few slices of turkey sausage.
I’m so jealous of Hubs’ bento I think I’m going to go make one for myself too!
Have a great week!
I was not in the mood to cook dinner last night. Nothing sounded good, I haven’t been to the grocery store since last weekend so it was slim pickins, I wasn’t inspired, and I just didn’t feel like cooking. I should know better by now and not attempt to cook under those dire circumstances but I did it anyway.
I ended up making some baked lemon-pepper chicken, couscous, and zucchini fritters. The chicken was really tender but just didn’t taste very good. The fritters were bland, cakey, and horribly boring. The couscous was a boxed flavored mix that I tried for the first time, and guess what, it was kind of nasty.
The moral of this story... Takeout!
For lunch I packed the blah dinner with some green olives, fruit, nuts, a Babybel cheese, and some tomatoes. I suspect Hubs will bring home a box full of blah dinner but missing all the other stuff, lol.
Here’s to hoping for some good cooking ahead!
Michele over at Bento for the Picky Child made soboro and I couldn’t stop craving it! So last night I made soboro with onions and an egg scrambled in at the last minute. Ahhh craving satisfied!
For lunch I put the leftover soboro and some zucchini on a thin bed of rice and sent along a smaller snack pack with fruit, nuts, a Babybel cheese, and some dried cranberries.
I finally changed the sale in the bento store, lol! I think the last one was up for almost a month. Sometimes life just gets in the way. I’m also planning on re-vamping a few pages on the site... when I can find the time. Anyway, back to the sale, for a minimum of a week (tee-hee-hee) the really cute shaped sauce bottles are 10% off.
This month’s theme for the #twitterfoodparty is tofu! I decided to go pretty basic and make some teriyaki tofu squares. They are delicious! The teriyaki sauce was just a mixture of soy sauce, mirin, brown sugar, a little bit of garlic, and a splash of rice wine vinegar. I marinated the cut and drained tofu for about an hour, pan fried them, then reduced the leftover sauce until it was thick and sticky and coated the squares with it.
The one boo-boo I made was that I dredged them in a bit of mochiko and it just peels right off, oh well.
For the bento, I paired it with rice topped with plum flavored sesame seeds and a pickled plum, cucumber slices, cherries, blackberries, and some little tomatoes to fill the gaps.
Hubs isn’t a huge tofu fan, so this bento... is all mine!!! I can’t wait for lunch tomorrow!!!
Is May almost over already? It feels like it just started! Pretty soon Hubs’ school will be out and I won’t need to make him bentos for the summer. That means I get the whole summer for “me” bentos!! I’m trying to use it as an excuse to want to go to work, lol.
For today’s lunch I made Hubs a pasta salad with broccoli, bacon, and onions and packed it with celery, rolled up salami, an egg, tomatoes, and some green olives.
It’s been a while since I’ve used my old 2-tier boxes and I like it :)
We had some amazing grilled pork chops for dinner. I marinated them in soy sauce, garlic, and ginger for about an hour before grilling. They were super savory and salty and yum!
For lunch I packed them with furikake rice, fruit, broccoli, tomatoes, and little celery sticks.
This has to be a quick post because we’re watching the Lightning in the Stanley Cup Playoffs! Go Bolts!!!
I’ve been on a weird spaghetti kick lately. I used to only make spaghetti with ground beef but over the last couple of weeks we’ve had it with all kinds of different things. Honestly, I think it is a lack of “cooking energy”, spaghetti is just so easy to make. Today’s version turned out really good though. Hubs said it tasted like a gourmet restaurant, to which I asked if he’d ever actually eaten at a gourmet restaurant. ^_^
To make this one I chopped up some chicken breast into bite sized pieces, seasoned with garlic and italian herbs, browned it in the pan, added the sauce, and let it cook for a bit to make sure the chicken was cooked. Then I added a can of drained and sliced palm hearts and about half a cup of toasted almond slices. I let it simmer for another 15 minutes and served it with some amazing parmesan.
So, the best part about this bento, ... what? You don’t want to hear any more about the bento? Why not? Oh! That’s right! I have to announce the giveaway winner!!! I was blown away with how excited everyone was about this giveaway. Thank you all for participating!
“I "liked" you on fb...megan smith! I have been looking and wanting to start doing some bento lunches. My hubby takes his lunch most days, so I wanna do something different and fun for him! Plus we have 2 children, so always looking for new and fun things to do with/for them! Oh and I follow your blog:)“
I will ship out your goodies as soon as I get your mailing address. :)
So, what did she win?
Only the most awesome giveaway ever! ^_^ Lol! Congratulations Ecumeg, I hope you enjoy your new bento supplies!
If you would like a copy of the list of entries or of the original PDF of the random.org page just email me and I will be happy to send them to you!
Sometimes, more often than not, there just isn’t enough time to make a fancy lunch. Today was one of those days. It doesn’t mean it can’t be tasty though!
I threw leftover fried rice and grilled turkey sausage in a Lunchbots bento box along with a cup of fresh fruit.
After making it I realized that I picked up a lot of the colors from the bento bag I made yesterday so I threw it in the photo to make things prettier. I hope the rest of the week stays this bright! Happy Monday everyone!
Linked up to What’s for Lunch Wednesday!
There are a lot of stray and feral cats in our neighborhood, most all of them have been fixed and released, and we keep a bowl of cat food by the door for them. A couple of them are friendly and you love on them but most will run if you get too close. Then there’s Mama Cat. The woman who traps and gets them fixed said she was the hardest one to catch. I don’t doubt it.
Mama Cat rules the roost. She doesn’t care who you are or why you’re here. Humans are so beneath her. She won’t let anyone get close to her but she never runs away, she just saunters away annoyed and waits for you to leave.
Over the last couple of years we’ve formed a relationship with her. She’ll follow us to the mailbox and back, she lets us know when the food dish is empty by staring in the window, and she lets us get about 5 feet from her before she starts to walk away. Trust me, 5 feet is close for Mama Cat.
So last night I went to go out back to take these photos and guess who was on the back porch taking a bath? I didn’t want to bother her so I stayed as close to the door as possible and took my photos. She sat there the whole time and just watched me. I’m sure she thinks I’m nuts.
The bento isn’t much to look at, but it will be delicious! For dinner I made spaghetti with pumpkin and toasted almonds. It was wonderful! It needed a little fresh parmesan, but other than that, it was really good.
Don’t forget to enter the giveaway!!!
Have you entered the bento giveaway yet???? Check it out!!!
I was starving yesterday! I went to work without any food, yup, I’m a smart one, and by the time 2PM rolled around I was famished. I ran home and of course, there wasn’t anything to eat that didn’t require more cooking than I was willing to commit to. So I ate a piece of leftover cake from Hubs’ graduation party. Of course after having cake for lunch (it was a small piece, I promise) I laid down for a 20 minute nap... 4 hours later...
Needless to say, I didn’t cook yesterday. It was just “one of those days” so I decided we needed Chinese take-out.
In order to avoid the same thing today I got my butt in gear this morning and made a bento to bring to work for both breakfast and lunch. I packed a ton of fruit and leftover Chinese (sesame balls, a krab rangoon, beef with garlic sauce, and rice with pickled plum). I had to break the end off the krab rangoon so that it would fit right. I’ll probably eat most of the fruit for breakfast then polish off the rest at lunch.
I keep promising myself I’m going to cook tonight... wish me luck!
Here is Hubs’ bento which just contains a lot of leftover takeout: ribs, potato salad, coleslaw, pineapple, carrots, and some sugar snaps. He doesn’t know it yet but I completely forgot to put the BBQ sauce in his bag this morning... oops.
I cannot believe it has been a full year since my first bento! Time goes by so slow yet so fast. Boy has my style changed too. I used to try to make cute bentos but they never really worked. Eventually I gave up and just made bentos that came naturally, cute or not. Here’s my first one...
Ahhhh the “under the sea” bento. I even had blue rice. I can’t do colored rice... it creeps me out, lol. I feel so nostalgic looking back at my old bentos. I’d like to try to regain some of that excitement and creativity again. Maybe I’ll try for some cute this week. :)
But.... the best part? Giveaway time!! I think giveaways are more fun for me than everyone else, lol! In honor of my one-year bentoversary I’m giving away...
In this giveaway:
- a handmade cotton utensil pouch
- a Lunchbots Uno stainless steel bento box
- 6 soy sauce containers
- 4 silicon cups
- a tamagoyaki pan
- animal themed cutters
- cylinder rice mold
Due to the numerous inquiries about the safety of the bento products in our store I feel the need to say the following: none of the products in this giveaway or in the Ohayo Bento store contain radiation. These products were not even in Japan during the earthquake/tsunami disaster. All products from the Ohayo Bento store were in the United States before the radiation concerns and they all currently live upstairs in my office in sunny Florida.
The details: this giveaway is only open to US residents because I don’t know anything about international contest rules. All entries must be received by 11:59PM Eastern on Monday May 23rd. This contest is only open to people 18 years of age or older. The winner will be chosen at random using Random.org. Entries will be numbered in the order they are received.
I will keep a spreadsheet of all the entries as they come in. If you wish to see a list of the entries email me at heather(at)ohayobento.com and I would be more than happy to provide it.
You can enter more than once! Each of the following categories counts as a separate entry.
1) Tell us how your bento style has changed or, if you are new to bento, what kind of style do you think you will have?
2) Tell me that you are a follower of the blog or become a follower and tell me so!
3) Like Ohayo Bento on Facebook and tell me what your FB name is (if you don’t want your name public you can email it to me: heather(at)ohayobento.com). Or comment on the giveaway announcement post!
4) Be a follower of @ohayobento on Twitter and tweet about the giveaway. Super sweet friends from overseas will probably RT this giveaway for me :) so, after tweeting about it, send me a DM or come here and comment that you want your tweet entered into the giveaway.
5) Make any purchase at the Ohayo Bento Store. All orders received during the giveaway period will automatically be entered.
Added this bento to What’s for Lunch Wednesday!
Good luck and Happy Bento-ing!
I was in a rush to take these photos and didn’t realize how close up I got. One should never be that close to a hotdog. Lol!
This is just a super simple small bento with octo-dogs, fried rice, kiwi, and black-eyed peas.
Last night we finally made it to my mom’s house and I gave her the Mother’s Day gift I made. I haven’t taken pictures of it yet but we’ll be back on Saturday so I’ll take some photos then. She had bought me a sewing machine for Easter so I thought it was only appropriate to sew her something. Before getting the machine I had never sewn so I made a bento belt and a utensil pouch then decided to make a 4 foot by 4 foot quilt. Yeah, I’m that brand of crazy. It actually worked though! There are a lot of mistakes but it’s not falling apart, lol. Anyway, I’ll try to post some pics of it this weekend.
Yesterday Izumi posted a recipe for these patties over at Soul Soup Soap and they looked delicious! If you haven’t checked out her blog before... you are missing out! Anyway, I had a block of tofu in the fridge and as soon as I saw the recipe I wanted to make them.
I did a couple of things differently. I used ground chicken and mixed it with fork scrambled tofu, added scallions, and added a bit of Better than Bouillon chicken. They were so good! The tofu kept the texture nice and prevented them from getting dried out. Go check out her recipe and try them for yourself. :)
The rest of the bento was very basic. I made some quick freezer vegee pasta (frozen mixed vegees sauteed in a little butter then tossed with the cooked pasta and a little Better than Bouillon Vegetable) and packed it all with pineapple, peas, and carrots.
I have to admit, when I find a new ingredient I tend to obsess a little.... OK a lot! You’ll have to forgive me because right now my newest obsession is Better than Bouillon. I find myself adding it to almost everything to kick the flavor up. So far I’ve only tried chicken and vegetable but I’m going to try the others soon. Yum!
Today calls for a super-speedy bento and a super-speedy post! I boiled some sweet potato pasta and I’m eating it with a pickled plum, tomatoes, and avocados. Then for dessert I have mango and kiwi slices.
Don’t forget about the giveaway coming up :) It’ll open on the 16th in honor of my first awful bento, lol! Until then...
I have 3 different salads in this bento: seaweed, crab, and vegee. The vegee salad has tomatoes, cucumber, and feta cheese all packed in the Lunchbots Pico with soy sauce fishes and pickled ginger.
The larger bento has sushi made with crab, cucumber, carrot, and avocado. On the side to fill the gap I added crab sticks, pan seared tofu, and shrimp. See the little cup of wasabi? I found a whole package of itty bitty silicon cups! They are about the size of my thumb and so cute!
This weekend was really busy. Friday night Hubs graduated!!! It was really nice to watch him walk across the stage, it’s about time! Then on Saturday we spent the day on the beach in Sarasota. A bonus to going to the beach in Sarasota was that I got to pick up some macarons. I HAVE to learn how to make them!!
I’m wishing all of you a healthy, happy, and fun week ahead!
Added to What’s for Lunch Wednesday!
I found the most gorgeous red spinach at the market today and I had to try it. The color is amazing and the taste... well, I didn’t like it. It wasn’t bad, just not really good. It looks really pretty though, lol.
The rest of the bento is pretty simple: rice cooked with peas, corn, and carrots, seaweed salad, and a chicken and lotus root stir-fry.
The 16th of this month is the 1-year anniversary of my first bento! Aaahh!! Am I really a year older?!?!?!?! Nah, I decided to stop aging, lol! But the blog is a year older so I think we need to celebrate! Hmmmm... I’m thinking...... GIVEAWAY!! Tee-hee-hee I love having giveaways! Anyway, stay tuned, it’s coming up soon :)
Who says a bento can’t be healthy, pretty, and super fast? Not me! This bento took 5 minutes to make and didn’t take any more effort than a traditional tuna sammy.
I lined the box with purple leaf lettuce and filled half of it with tuna salad. Then I added a sliced tomato, pickle, and carrot and zucchini spears. To make it a little prettier I cut some cheddar cheese flowers.
The best part about it? No cooking! Tee-hee-hee.
I know this post says warm Florida sun but that’s just to lure you in. It’s been HOT! My poor air conditioner might not survive, lol!
Lunch today is mostly leftovers: furikake fried chicken, toasted chick peas with sweet potato, and rice with pickled plum. The leftover bento just seemed so bland so I made a second one with carrot, honey mango, zucchini, pickles, and a tomato to brighten things up a bit. Luckily these black one-tier boxes are easy to stack.
I thought I was through being sick. My whole family got this really nasty cold that lasts for days and days and days. So last week when I felt crappy for a day and a half with a sore throat and all, I thought I beat it. Yup, that’s what I get for thinking, lol. Hubs has had it for 3 days now and it started in on me last night. Boo-hiss-boo.
It’s time to rotate the weekly sale. This week, it’s the Lunchbots Duo and Uno bundle. Sweet!
This is just a quick snack bento for me for tomorrow. Hubs is staying home sick so he doesn’t need a lunch.
On the fruit side: honey mango, watermelon, grapes, and cantaloupe. On the vegee side: pickle spears, zucchini spears, carrot, a tomato, and a ham flower.
Hubs always complains that his clean forks hang around the bottom of his bento bag .... yeah, he’s a germaphobe. So I made a utensil pouch! I told him I didn’t have any boy fabrics, lol, so this one will be mine when I find him a better pattern. I’m also working on some bento bags and straps too.
I’m not very good at sewing yet, so don’t look too close, lol! My awesome momma got me a sewing machine for Easter and I’ve been playing with it every free moment I get, which is never enough time. It’s been a lot of fun to play around and actually make something usable. :)
Added to What’s for Lunch Wednesday!
I had to help Hubs give an exam last night so I threw this frittata and bento together before we left. I have to say, it turned out pretty good. I used leeks, sweet potato, and a little cheddar cheese. Yum, yum, yum!
In the bento there are 2 stacked slices of frittata, a pickle spear wrapped with ham, seaweed salad, a tomato, and fruit all packed in the Lunchbots Uno. I’m jealous of this bento, lol! I want one too!
Have a great weekend!
I thought of a name for this bento, yay! Probably has something to do with not feeling so sick. :)
Today’s bento for Hubs is just a simple ham sandwich and a salad. Nothing fancy, but sometimes, a plain old sandwich is just the right thing.
Ugh. I’m sick. I hate being sick. I hope this one goes away fast. I still managed to make Hubs a nice bento though. It looked prettier in real life (darn you artificial lighting!).
There’s a big fruit salad with a campari tomato, seaweed salad, fried rice, and slices of a pork roast.
I posted some new bundles last week so I’m starting to put them on sale. This week it’s 10% off the round silicon cup bundle. I like this bundle because it gives a nice variety of size, color, and height. The bundle usually goes for $7.75 but it’s 10% off for a total of $6.98.
The bundles have been really popular so I’m going to try to put together a few more. If you have any bundle ideas let me know and I would be glad to make them!!
Until next time...
We still had some leftover gyoza so I added them to a salad for today’s bento. The salad has a mix of butter greens, romaine, olives, purple cabbage, jicama, tomatoes, radishes, and mango. I added a pickled plum on there too ^_^
Still no Easter themed bentos for me and I fear I have run out of time. I have a ton of work to do tonight and may not even have time to cook. *sigh* Guess I will have to wait until next year.
Speaking of all of that work.... gotta run!
Can you tell? I missed my little window of sunlight :( It is definitely time to look at some lighting options.
I love potstickers (gyoza)! It’s been a while since we had them so I thought it was about time.
I made the filling a little different. I had the usual: ground beef, ginger, garlic, chopped green onion, soy sauce, and little mirin. But I also added some of those really fine clear noodles (the package doesn’t have any English and I can’t remember what they’re called, hahaha!). I really like the addition of the noodles, it broke up the meat chunks and added a good texture.
To go along with it I made some fried rice and attempted to make green beans. I had these gorgeous fresh green beans and decided to just heat them up in the oven with a little butter and salt (I like them super crunchy, not cooked, just a little warm). I checked on them when they were almost done, turned the oven off and made a mental note to take them out in about a minute or two. Half an hour later I opened the oven... Lets just say that they looked like they had aged 100 years, lol! All the water had been cooked out of them and they were dull green wrinkly sticks of bleh. That’s what I get for not just steaming them on the stove.
So, there isn’t any green in today’s bentos, *sigh*, but they are still really tasty. Hubs’ bento is the one in the Lunchbots Uno and mine is packed in the 3-tier sakura bento. They both contain potstickers, fried rice, orange slices, mango, and grape tomatoes.
There are only 2 more lunch days this week and I still haven’t made an Easter themed bento! I don’t even have any ideas... yet. I’m still waiting for the spark of inspiration. If you have an Easter themed bento and want to link to it in the comments I would LOVE to see it!!!
I decided I wanted to make some ginger lime chicken and of course I had to make it from scratch. Well... most things I attempt turn out pretty good so I was due for a dud. I don’t know if I put too much ginger, or should have added something else, but it was just “meh”. It wasn’t great, but it wasn’t un-edible either.
I served it on a bed of shredded cabbage, to keep the carbs down, and topped it with chopped tomatillos and mango. The topping was really good!
For lunch I packed hubs the chicken, orange slices, and vegees (green beans, radish, jicama, and tomatoes).
After last night’s dud I’m hoping that the gyozas I’m planning on making tonight turn out good. *crossing fingers*
My mom and I had a wonderful time visiting with family this weekend. Now it’s time to catch up with all of the house work that didn’t get done!
We had a quick and simple dinner of grilled pork chops, rice, corn on the cob, and a salad.
For tomorrow’s bento I added seaweed salad, tamagoyaki, oranges, and green beans to the leftovers. Once again I was able to take my photo before the sun went down. Yay! I love sunlight!
Time to go unpack! I hope you have a great week!
After hubs took this bento to work I uploaded the photo to my computer and noticed the wonderful lighting job on the salad. Lol! It’s so dark! I promise it doesn’t look that way in real life ^_^
Today’s bento was really simple. Just a roast beef sandwich, cabbage salad with mango, olives, and tomato, and some tuna salad stuffed peppers.
The tuna salad isn’t just any old tuna salad. Instead of using mayonnaise I used the last of the ricotta that I had in the fridge. It’s nice and thick and creamy. Yum!
After our lab group meeting this morning I’m off for my weekend getaway. Have a great weekend!! See you Monday!
Do you see it? Do you see it? I finally have pickled plums again! My mouth is watering just thinking about them. Notice something else? I actually managed to make a bento before the sun went down. Ahhh the beauty of natural light filtered through the trees makes me wish every bento was made during the day.
So what’s in it? Rice with a pickled plum and plum flavored sesame seeds, mochiko mahi-mahi on a bed of shredded cabbage, sauteed summer squash, seaweed salad, and fruit.
The mahi-mahi was wonderful. I mixed a ton of nanami togarashi (Japanese 7 flavor chili pepper) in the mochiko (glutinous rice flour) with a little bit of salt and garlic powder. All I did was sprinkle some salt on the fish pieces, dredge them in the flour mixture and pan fry them. The mochiko gave them a really light crispy but chewy texture with a little bit of heat at the end. Delish!
I can’t wait for the weekend to get here! My mom and I are going up to North Florida to visit family. What this means is that my weekend will be filled with Pollyanna, rummy, awesome food, and maybe, just maybe if I’m really lucky, some of my Aunt Bonnie’s famous Bear Cake! Mmmmmm!
Which comes first? The chicken or the egg? Seeing that this is hubs’ bento I’m guessing the egg, he loves hard boiled eggs. The cauliflower has that yellowy color because I cooked it with some Better Than Bouillon Chicken Base. That stuff is so good I could eat it on toast! Lol!
I didn’t take a photo of my bento because I got so frustrated with my little “photo shoot” that I figured it would be better to give up than to throw the camera out the window. I really need to try to make my bentos during the day, I’m in desperate need of natural light.
My bento was mostly fruit with an egg and a miso stuffed onigiri.
Speaking of miso... hubs is pretty good at trying new things but miso is one of those ingredients that he’ll only eat if he doesn’t know it’s there. Last night I asked him what he wanted on his rice and he said ‘whatever you’re having, I don’t care’!!! Tee hee hee! So I put a generous portion of rice mixed with miso butter on his plate and he, not only ate the whole thing, but he asked for more! Looks like we have a new miso convert. :)
Today is going to be a crazy day. My schedule has been all wonky for the last week so today is the first time where I get to play catch-up at work. Then maybe tomorrow I can attempt to play catch-up at home. Most importantly though, I really need to do laundry! No joke, my laundry pile is taller than I am! I am almost completely out of clean clothes. I keep promising myself that one of these days I will become one of those eternally organized, calm, and happy people.... one day.
Added to What’s for Lunch Wednesday!
The other day I enjoyed my miso soup lunch so much, that this morning miso soup was all that I wanted. I loved it so much, that this time, I made enough for two bowls.
The miso soup has the basics: tofu, miso, and green onion. But it also has some shredded cabbage and snow peas to shake things up a little. On the side I have an orange, mango, tomatoes, and snow peas.
Have a great weekend!
Aahhhh meatballs and gravy over pasta. A classic! I used panko instead of regular breadcrumbs in the meatballs and added finely chopped broccoli. They were delicious! The texture, which I’m attributing to the panko, was so smooth and tender. Yum!
The rest of the bento has the basics: snow peas, tomatoes, mango, cucumber, and little bok choy. It’s all packed up in the Lunchbots Duo.
There’s a new sale going on in the store. The tamagoyaki pans are 10% off!
Mils over at Not a Brown Bag made a miso soup bento the other day. What made it awesome was that she put all of the miso soup ingredients in a bento then added hot water when it was lunch time. I immediately fell in love with idea.
Hubs has a leftover baked savory apple from last night with all of the fixings so it wasn’t too interesting to look at. I wasn’t going to make myself a bento, but I started thinking about Mils’ miso soup and I couldn’t help myself! ^_^
I packed it in the 3-tier Sakura bento because I thought it was the perfect size to hold the miso soup ingredients. For the soup I have miso balls, tofu, and green onion. The vegee tier is pretty self-explanatory. The dessert tier is special though. It has mango (so excited about not having mango allergies!!!), grapes, and a little sweet treat I found at the market this weekend.
The treat is an ooey gooey chewy sweet rice cake with mung bean filling. YUM! The only problem is that it makes me want to make more almond butter mochi.
I have to ask for some advice. What do you think of the styling in the photo??? I’m trying to venture away from my white background comfort zone. I’d like to find a better light source too if you have any suggestions. I wish I could use the gorgeous Florida sun but I always make my bentos at night or early in the morning before the sun comes up :(
There are still new items being auctioned off for Bento4Japan!! Including some amazing wooden bentos! Go check them out!
Now that spring has arrived I’m trying to add a lot more fresh fruit and vegetables in our diet. This bento has orange, grapes, tomatoes, olives, and tuna salad in a cucumber cup all packed in a Lunchbot. I couldn’t help myself though and I also made a miso stuffed onigiri to bring along. ^_^
There were giant cucumbers at the store today so I cut them into logs, hollowed them out, and filled them with tuna salad. Makes for a healthier alternative to bread.
The cup above is from Hub’s bento. I put it on my pink Himalayan salt block, which I keep forgetting I have, lol! I need to use it more often.
Last Friday we took the day off and went to my parent’s house to spend the day out on the water. It was a gorgeous afternoon! Hubs and I really enjoyed seeing all of the family. It was us, my parents, both of my sisters, and my nieces and nephew. We boated all around, had a picnic, and walked along the beach on a little island.
It had been so long since we enjoyed the Florida weather and scenery. I can’t wait to go back out! Here’s a little peek into our day, hope it brings you a little of the serenity it brought us.
Can you tell this bento came straight from dinner? We had grilled chicken, purple potatoes, and baked beans. For the bento I added pickled vegees and kiwi.
Now that hubs has defended his dissertation we have to get all of the paperwork and formatting issues in order. I swear, this is almost as much work as the dissertation, lol. I think they try to make this process as difficult as possible, just for the fun of it.
Don’t forget to look at the Bento4Japan auctions! There are lots of new things being posted.
Today is the last day to buy something from the Ohayo Bento store where 100% of the profits go to charity! And, since this is the last day, I’ll throw in a free gift with every order received before midnight Eastern Time!
Added to What’s for Lunch Wednesday!
Hubby is doing his PhD dissertation defense tomorrow morning. Hopefully by this time tomorrow he will officially be Dr. Hubs!! I’m keeping my fingers crossed. I had resigned myself to the idea of hubs and I being professional students, lol. But, he might actually make it out which gives me hope that I might actually make it out one day too. :)
Needless to say there is a lot of busy stress at the house. I needed a dinner that would be fast and delicious so I made some pork tonkatsu, zucchini, and rice. Of course I made enough for lunch too ^_^
Maki of Just Bento put a gorgeous megewappa bento on the Bento4Japan Ebay auctions. I wanted this one so bad, but the bidding is already over $200!!!! Maybe one day..... If you can’t afford a $200 bento box, check out the other amazing charity auctions!
Hubs and I have matching bentos today. Awww how sweet! I packed them in the long black 1-tier bentos we have in the store.
Of course, it’s made out of leftovers. Since it’s the end of the week I wanted to clean out the fridge a little so I made pasta topped with a smorgasbord of vegees. I sauteed onions, garbonzo beans, and chopped carrots in a little bit of butter to get them cooked. Then I added corn, a chopped plum tomato, cilantro, and squeezed a lemon in it. It needed a little more sauce so I added some chicken broth, let it simmer and then ever so slightly thickened it with a little corn starch. After I took it off the heat I added some chopped up beets, hence the pink color.
I was actually really impressed with how good this tasted. The lemon really added a lot flavor, but it wasn’t sour at all. Yum! When I plated it I topped it with a slice of tomatillo.
It is still the month of March so all profits from the Ohayo Bento store will be donated to the Red Cross for disaster relief in Japan! If you want to have more of an impact, but still get sweet bento goodies, check out the Bento4Japan Ebay charity auctions! We can all make a difference!
I don’t remember what it was that I saw, but something made me want to make a tomatillo salsa yesterday. By the time I got to the grocery store it had morphed into a mango/avocado salsa with tomatillos, lol.
Getting these groceries was quite an experience. See, my mom is highly allergic to the oils in the skin of a mango. It’s not a food allergy, more of a poison ivy type skin allergy. So I was trained from a very young age to not touch the mangos in the store! For that matter, don’t touch anything next to the mangos in the store!
Poison ivy, holly trees, and all of the other plants that really effect my mom have never bothered me, so I was pretty sure I wasn’t allergic to mango.
I am so well trained at “Don’t touch the mangos” that there I was at the mango counter leaning over them and bending every which way, so that I could get a good look at which one I wanted... without picking it up. Lol!
I finally realized I was being absolutely crazy and people were starting to give me “those” looks. I held my breath, picked my mango, put it in my basket, and my heart was racing as if I just ran to the car.
I actually called my mom from the store to congratulate her on the effectiveness of her lifelong training and she laughed at me... I think she’s still laughing at me, lol!
I cut up the mango yesterday, so according to the mango allergy queen, I should find out sometime around tomorrow if I’m allergic. *crossing fingers*
The salsa turned out fantastic! This is my first time having fresh mango, wow that’s good stuff! The salsa was actually a lot better than I thought it would be. I think I found a new kitchen staple. I didn’t even put it on my tacos, just ate it by itself.
Here’s what I put in the salsa, all chopped: 1 mango, 2 tomatillos, 1 avocado, 1 plum tomato, a few nice sprigs of cilantro, and 1/2 of a lime squeezed and I pulled most of the leftover pulp out and threw it in too. Oh, and some salt. I cut everything up, put it in a bowl, and mixed it as gently as I could with my hands because I didn’t want to smoosh the avocado.
It was so good!
Hubs’ bento today is leftover yellow rice with taco meat and cheese, the mango salsa, kiwi, and grapes. I packed it in the Lunchbots Eco. Speaking of Lunchbots, there are some Lunchbots in the #Bento4Japan charity auctions! Go check them out!!
I was so excited about the new tamagoyaki pans so I made my first one yesterday. Then I completely forgot to put it in the bento! Go figure, right? I made this one using inspiration from Lia over at Bentolicious. I cooked 4 different egg sheets seperately, layered them on top of each other, then rolled it up. Awesome! The picture turned out really yellow, but I was too tired to shoot it again ^_^
Hubs and I both needed a bento for today but I didn’t want to make 2 of exactly the same thing. So, I made 2 bentos with the same ingredients but they look totally different.
The bento at the top is for hubs and it’s made in the Lunchbots Duo. It has cucumber, steamed cabbage, ginger chicken, roasted sweet potato, and grapes.
My lunch is much cuter than hubs’! I’m not much of a cute bento decorator but a few sweet potato flowers every now and then never hurt anybody. For my lunch I used the 3-tier sakura bento, which is finally back in stock and at a lower price :) I cut the grapes in half because I could fit more of them in there that way. This box’s tiers are so small and cute that you can only fit one layer of whole grapes.
I check the Bento4Japan charity auctions every day and I continue to be amazed. Every day there are new items up for auction and every day more and more people come and bid, and 100% of all of it goes to Japan. I’m so honored to call myself a part of Bento4Japan and it’s not too late to join us!
Lately, life has been, well, a little crazy. There are so many things that need to be done just to try to catch up, that sometimes I wonder, why do I bother? Why do I take the time to make bentos day in and day out, when most of the time I’m so rushed that I don’t have the time to make them the way I want? Why do I keep disappointing myself with substandard photos, bad food color choices, and overall blandness?
This is why.
Every now and then, I manage to make a little box of serenity. Then in this one little box it all becomes worth it. I don’t know what the difference is. This bento is so simple, but at the same time, for me anyway, it’s perfect.
Added to What’s for Lunch Wednesday.
Today’s bento is pretty simple: chicken, rice, fruit, carrots, and steamed taro.
What makes it special is the chicken! Sheri over at Happy Little Bento posted a miso butterfish bento and recipe the other day and I’ve been drooling over it ever since. I didn’t have any butterfish but I was really wanting the buttery miso flavor so I improvised and made miso butter chicken.
I made the marinade by heating mirin, a little soy sauce, miso paste, and butter in a pot just so the butter would melt and everything combined. Once it cooled a bit I marinated the chicken in it for about an hour then dumped the whole thing, sauce and all, in a pan and let the chicken simmer in the miso butter goodness. Wow! This was so good! Thank you Sheri!!!
Every day more and more Bento4Japan charity auctions are begun on Ebay. I’m even bidding on some myself! Remember to check back often to see all of the new goodies! Also check out the Bento4Japan headquarters for more info on European raffles!
There are so many wonderful Bento4Japan charity auctions running right now. If you haven’t looked at them yet, I urge you to do so! This way, not only can you donate money to disaster relief efforts in Japan, but you will also get amazing bento supplies in the process! This is the link to the Bento4Japan headquarters. From here you can find all of the bento-centric ways of donating to Japan and get a list of verified sellers.
Today’s bento is just a 2 minute snack box. The coleslaw and pasta were leftovers so all I had to do was cut the fruit. The oranges we have right now are amazingly sweet! I could eat 5 a day! Lol!
I’d also like to announce price drops on the 4 round small silicon cups from $3.00 to $2.75 and the popular 3-layer cherry blossom bento will be back in stock Monday at a lower price of $5.00 (used to be $5.50), you can order it now but it won’t ship out to you until Tuesday March 22nd. We are also getting some exciting new items in on Monday including tamagoyaki pans!!!! Don’t forget that 100% of the profits from the Ohayo Bento store for the month of March will be donated to the Red Cross!
First off, I want to say how amazed I am at how well the #bento4Japan charity auctions are going! We have raised so much money for disaster relief in Japan. I feel so proud to be able to contribute. It’s not too late for you to contribute either! This link will take you to the #bento4Japan ebay auctions.
Today’s bento is for me ^_^ which is probably obvious to some of you due to the massive amount of carbs and lack of meat, lol! We had spaghetti the other day and I wanted to use the leftover thin spaghetti noodles, but I didn’t want spaghetti again. So, I made yaki-spaghetti!
The rest of the bento has coleslaw, strawberries, apples, green olives, and carrots.
I added this bento to What’s for Lunch Wednesday!
After being away from home for a week, it’s nice to be back. Just being in my own space doing all of my daily tasks makes me happy. Having such a clear appreciation for ‘home’ makes watching the quake/tsunami aftermath in Japan even more heartbreaking. I was only away from home for a week, it’s hard to imagine not having a home to go back to.
There is a lot of misinformation and speculation flying around on the news here in the US. If you really want to know what’s happening follow @makiwi on Twitter. She is the author of the Just Bento blog and the Just Bento cookbook. I swear she stays up 24 hours a day translating information straight from Japan to English.
Back to bentos...
The bento at the top is mine, and the one below is for hubs. I’m also sending both of us with a banana as an afternoon snack.
Most of the bento is self-explanatory except maybe the sweet pepper, parmesan cheese, and the awesome plum flavored sesame seeds on my rice. Why the plum sesame seeds? Because while I was out of town hubs threw out my last 3 pickled plums. He claims that he thought they had gone bad. I say this is grounds for divorce, lol! It does give me an excuse for a mid-week trip to the oriental market though. ^_^
The meat is left over from dinner. It turned out pretty good and had an interesting flavor that we aren’t used to, I really liked it though. I found some Kikkoman Ponzu sauce at the grocery store and of course I had to use it as soon as I got home. So, I put a london broil in a baking dish, doused it with ponzu sauce, sprinkled with Vegeta (vegee bouillon) and sesame seeds, and added some chopped onion and carrot. I baked it with the lid on for a few hours at low temp.
When it was done I poured the sauce into a small pot, added some soy sauce and garlic, and thickened it with a little bit of corn starch. Then I sliced the beef and put everything back into the baking dish and let it sit in the oven for another hour to soften up the beef slices.
The ponzu sauce gave it a really good citrusy flavor. Yum!
Well, I made it to Baltimore! I can’t believe I actually managed to get all of my stuff done before-hand but I made it.
I even managed to make my first ever in-flight bento. I saved this blueberry container a few weeks ago in anticipation, and I’m glad I did, it was perfect for the plane.
I didn’t have any lettuce so I lined it with plastic wrap to cover the holes. I also packed it tight enough that it sat sideways in my bag without anything getting jostled around.
I had 2 triangle onigiri, a pickled plum, a little ball of miso, red and yellow sweet peppers, green beans, parmesan cheese, and blueberries. Delish!
I’m going to try to find some time to eat at some cool places and have a few adventures while in Baltimore, so stay tuned. In the meantime have a great weekend and great week to come!
Added to What’s for Lunch Wednesday!
Hubs is a strange creature. He is such a meat-a-saurus most of the time but every now and then he starts craving salads. The other day I packed him a salad and he loved it.
So today, what we have is a big salad bento, the ultimate salad! I packed it in the Lunchbots Eco because it’s the biggest bento I have, and if all hubs has to eat is a salad, it better be a big one.
So, what’s in it? Everything but the kitchen sink: romaine lettuce, green olives, blueberries, purple cabbage, fresh raw green beans, sweet red and yellow peppers, imported Italian parmesan cheese, and potato and egg salad.
Don’t forget about the free birthday bento items with every order until midnight March 4th! Just mention Happy Birthday in the notes to seller.
The next few days are going to be insanely busy. Friday is my birthday and we are having a dinner at my mom’s and Saturday morning my flight to Baltimore leaves at 7AM. Between now and about noon tomorrow I have to do all of my laundry, pack, go shopping, finish my presentation poster, submit the poster to be printed, get my new fancy pants hemmed, finish about 5 hours worth of grading, and run up to school and get scantrons read. Oh yeah, I also wanted to pack myself an in-flight bento!
Phew, what a week!
Well, this is definitely a hubby bento, there’s no rice! Hubs is very much a meat and potatoes kind of guy.
Once again the main portion of this bento is leftovers. We had this kielbasa and cabbage for dinner last night. I browned the sausage and a ton of onion in a pan, then threw in some garlic and the cabbage. It’s so basic but I think that’s what makes it so good.
For the bento I added some strawberries and blueberries and a hard boiled egg.
The egg isn’t just a plain old egg, I made it suing this idea from Just Bento. Once they cooled in the soup I put them in the fridge to continue marinating. I don’t know if they were good or not yet. Hubby loves hard boiled eggs so I’m sure I’ll hear all about it if he doesn’t like them.
I’ve been eating my twitter cookie party cookies all day today. They were good last might, but today, they’re fantastic! They got insanely chewy! So good!
Today’s bento is pretty simple, just a sammy and a salad. The sandwich has turkey, tuna salad, chipotle mustard, lettuce, onion, and cheddar cheese.
On top of the salad are two chinks of the most amazing parmesan cheese I’ve ever had! My mom and I found it at the store. It’s imported from Italy and kind of pricy but it’s worth it! I didn’t know parm could taste that good.
After the long weekend of exploring and trying new things, it’s nice to have something simple and tasty.
Added this one to What’s for Lunch Wednesday!
Mmmm mmmm mmmm! These tuna patties were awesome! We ate most of them for dinner but I was able to stash a few away for today’s bento.
Along with the tuna patties, I’m sending hubs to work with couscous, mushrooms, seaweed salad, carrots, and some spicy ginger bok choy.
Miso Tuna Patties
3 cans of tuna, drained
2 heaping teaspoons of miso paste
1/4 cup chopped onion
Italian style bread crumbs
fresh cracked pepper
1) Mix everything except the breadcrumbs together very well.
2) Add the breadcrumbs while mixing just until it comes together enough to form into patties.
3) Form the patties and coat the outside in breadcrumbs before frying.
Because of the miso paste I didn’t have to add any salt. They were so simple but so flavorful!
Photographing this bento was comically awful. After the second photo shoot I thought, of course it’s going to be good now, I finally got the lighting right. So I went downstairs, covered it in pepper for hubs, and put it in the fridge. Lo and behold, still no good photos. For some reason my lighting just wouldn’t cooperate. This was the best shot I got.
Whether the photo is good or not, it’ll sure taste good! There’s a really thin layer of rice on the bottom, some freezer stash soboro, mushrooms, carrots, bok choy, and scrambled eggs. I’m also sending hubs with a cut up orange and some Sriracha chili sauce.
It’s crunch time for me at work right now because in 2 weeks I’m going to Baltimore, MD for the Biophysical Society annual meeting. I’m presenting a poster on my research so I’m trying to get as much data as I can before I have to design and print the poster. *sigh* Anybody want to come over and make me bentos? ^_^ It will be fun though, there is a big group from our department going so we’ll have some good adventures. The awesome part is that since I’m going to be up there already, my parents are flying in to Washington DC and I’m going to meet them after the conference. We’re going to be in DC for 2 full days to go to museums. Yay! Then we get to fly back home together.
Since my parents brought us a brand new fancy grill we have been grilling a lot. Last night we had grilled chicken breasts that I had soaked in some diluted soy sauce, worcestershire, and garlic. Hubs did a great job cooking them, they turned out awesome!
If it weren’t for leftovers, I wouldn’t have bentos! Hubs’ bento above has leftover grilled chicken, rice with cilantro, and miso onion spinach. Non-leftovers are a hard boiled egg, sauteed mushrooms, seaweed salad, and fruit.
Hubs is a meat-a-saurus and he doesn’t like a lot of rice. I’ve been trying to decrease the size of his rice portion because it always comes back mostly un-eaten. I think I finally got it right today, just a little corner of rice and a ton of protein. We’ll see how it goes. For me? Well, I would just eat rice if I thought I could get away with it! Lol!
I’m taking a small bento today because I’ll be coming back home early afternoon to work on my poster. It’s impossible to concentrate enough to work on it in the lab, too many distractions. So I just have some rice with cilantro and a pickled plum, seaweed salad, and fruit. I’ll probably end up eating it for breakfast when I get to work.
Here’s hoping for the start of a nice, calm, productive week!
Added to What’s for Lunch Wednesday!
Last night for dinner I made some sesame ginger chicken for the first time without using a pre-made sauce. I actually like my version better ^_^ and it doesn’t have any hugh fructose corn syrup, lol!
I marinated chicken strips in soy sauce, water, worcestershire, sesame seeds, sesame oil, 3 cloves of chopped garlic, and a ton of grated ginger. To cook, I took the chicken out of the marinade and browned it in a little bit of oil. When the chicken was done, I took it out of the pan and cooked the marinade with a spoonful of corn starch. When I was sure all of the chicken germs were cooked and the marinade got nice and thick I added the chicken back in.
The sauce got nice and thick and coated the chicken really well. No more pre-made sesame ginger sauces for me! Yay!
For the bento I also used some of the leftover whole grain couscous from dinner. Everything else I just pulled from the fridge: snow peas, carrots, blueberries, seaweed salad, and some large chunks of tomato-basil feta. Hubs also requested some crackers for the feta and some blue cheese dressing for the carrots.
This glorious, ground breaking, culinary award deserving bento is all mine! Yup, that’s right, it’s not for hubs, it’s all for me! Notice the lack of meat. (Disclaimer: I am not a vegetarian, just not as much of a meat-a-saurus as hubs)
To be honest, I wanted to wake up early and make myself a really cool bento today. I was in the mood to have something special, but I woke up late, so this is what I get.
I heated up some leftover rice with a little miso paste mixed in and formed it into logs with my rice mold. I decided to wrap them in nori because I didn’t like the yellowy color that the miso gave the rice. ^_^
The only thing I still had time to do was throw in some blueberries, carrots, and pickled vegees.
I’m hoping to get a chance to cook tonight, which means good bentos for tomorrow! Wish me luck!
It has been a long time since I’ve given you guys a Stinker kitty update. She spends her days lounging in the blinds on our front door watching all of the other animals walk by.
We took her in to get spayed last Friday and she had some complications. We rushed her to the vet Saturday morning (the vet opened the office on her day off) and it turns out that she had inflammation and a really high fever. Poor girl! I was so scared. I can’t even begin to describe what she looked like. I have no doubt that she may not have survived without help from the vet.
All is good now though, she’s back to her normal self. She plays hard, I have the scars to prove it, and she loves hard.
Yesterday was Valentine’s Day and hubby and I spent the day and evening ... mostly working. Boo hiss boo! We wanted to try out our fancy new grill that my parents brought over the other day but we were out of propane. We might have to wait until next weekend to break it in.
I needed to make something that was fast so I set up the rice cooker and used the steamer basket to steam some sweet potato wedges. I thought the pork sirloin I bought would cook pretty quickly on the stove but it actually took longer to cook than the 2 cups of rice. It was worth it in the end because it tasted fabulous!
I seasoned the sirloins with garlic, pepper, salt, and a little bit of a pre-made grilling seasoning. Since I am out of oil, *sigh*, I seared the meat in a pan with some butter, mushrooms, and onions. Once both sides were nice and brown I took them out and deglazed the pan with about a cup and a half of red wine. I left the mushrooms and onions in the pan to simmer, added a little bit of ketchup and a little bit of garlic then put the pork back in to finish cooking in the sauce.
I completely forgot to take a picture of our plates last night but I served it with a slice of feta cheese on top of the hot pork. The cheese got really soft and added a ton a flavor.
The rest of the bento is pretty basic: leftover sweet potato used as a divider and a spinach salad with blueberries and carrots.
I saw a beautiful Japanese bento the other day that had, what looked like, boneless buffalo wings. Ever since, I’ve had a huge craving for them so I decided to make some for dinner last night. All I had was frozen chicken breasts so I defrosted, cut them up, salt and peppered, then dredged them in corn starch and fried them in a pan.
I didn’t actually have any buffalo sauce, and to be honest, I didn’t really want the traditional heavily vinegar-ed sauce. I wanted something a little more special. Something with tons of flavor and good amount of heat. So I made my own. Lets just say that hubs actually handed me a piece of paper and told me to write down how I made this sauce, he loved it!
The ingredients for the wing sauce are very similar to the spicy chili tofu, but by playing with the ratios and adding a couple of ingredients, I got a completely different flavor. The basics are Sriracha, ketchup, soy sauce, brown sugar, garlic, and ginger.
The first special addition is a little bit of a hot sauce called Pyro Mania. Pyro Mania is my favorite hot sauce of all time. It has a great smoky flavor and isn’t so spicy that you can’t use a lot of it at a time.
The second special addition is some super thick and rich coconut milk! The coconut milk completely changed the flavor and heat profile. Without it, the sauce was really good and had an immediate burn and you tasted everything at once. Trying it with the coconut milk, the immediate taste is a buttery slightly coconutty rich flavor. Then you start to taste the peppers and spices. Finally a slow burn creeps up and you get all of the heat.
I was really shocked at how much different the sauce was with the coconut milk. If you make this, try it before and after adding the milk and you’ll understand. If you don’t really like coconut, don’t fret, the flavor doesn’t come through very strong, hubby didn’t even know it was there until I pointed it out. But, the sauce is still good without it.
Naturally, I used out leftovers for today’s bento. The noodles are just pasta tossed with a little bit of tonkatsu sauce for flavor. I also re-purposed the leftover corn. The non-leftover additions are a cute little plum, seaweed salad, and some cucumbers to use as a divider.
Spicy Coconut Wing Sauce
When making this sauce I completely forgot to measure anything. Next time I make it I will update the recipe with the correct amounts, this is just a best guess after the fact.
1/4 cup Sriracha
1/4 cup ketchup
1 tbsp Pyro Mania or other smoky hot sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp grated ginger
2 cloves chopped garlic
1/4 cup water
1/2 cup thick coconut milk
1 tbsp butter
1) Add the Sriracha, ketchup, other hot sauce, brown sugar, soy sauce, ginger, garlic, and water to a small pot and mix it up. Heat it on medium heat until it begins to bubble then turn the heat down and let it slowly simmer.
2) I let mine simmer for about 10 minutes to bring out the flavors.
3) Add the coconut milk and butter, stir, and let simmer for another 5 minutes.
My sauce thickened very nicely. If it is not as thick as you like you can continue to let it simmer until you get the desired consistency.
I put all of the fried chicken pieces in a large bowl, poured the sauce on top, and tossed to coat.
Added to What’s for Lunch Wednesday!
Yum, yum, yum! This is some of the best rice I’ve ever cooked. I had always washed the excess starch off my rice but I hadn’t really washed it until I saw this video today. I mean really, how much difference can rubbing the rice around make? A lot! I went from regular old rice to really awesome rice. Each grain is cooked perfectly, shiny, and doesn’t become mush. Seriously, go through the process once and you’ll never go back.
Back to bento. This is my lunch for tomorrow: rice, furikake, pickled plum, snow peas, soboro, cabbage, and the cutest little plum ever.
There are probably 5 billion soboro recipes on the internet so I’ll just say that this one has lotus root (newest obsession) in there too. Love the texture contrast! I also used a mixture of ground beef and ground pork.
To cook the cabbage I added miso, onions, and leftover chopped up cooked bacon to a little bit of water and let it simmer to meld the flavors. Then I threw in the cabbage and let it all cook together. Awesome!
Don’t forget, the nori face punch bundle is still on sale!
Added to What’s for Lunch Wednesday!
Hubs had to call in sick to work today so I didn’t have to make him a bento. This one’s for me! Yup, that’s right, it’s all mine! Mwuahahaha!
I have rice with furikake and orange bell pepper, prosciutto crisps (got the idea here), kiwi, blackberries, and a steamed piece of broccoli all packed into the Lunchbots Duo.
You have to try making prosciutto crisps, they’re sooooo good!
The hot dog party was a lot of fun because I saw everything from the most scrumptious hot dogs with amazing toppings to cute little hot dog sushi. If you aren’t on Twitter ... come join us!
My party addition is pictured below...
It is beer braised hot dogs with lotus root on a bed of sauerkraut with spicy sweet potato fries. This recipe is so easy, you have to try it! The hot dogs were super flavorful and the lotus root really gave a great texture addition.
So, how do I go from this dinner to bento?
I started by putting a thin layer of sauerkraut over about 1/3 of the bento (this is the Lunchbots Eco), placed the silicon cup and baran, filled in the open space with salad, filled the silicon cup with kiwi and blackberries, then added as much of the hot dog mixture that I could fit. I’m also sending a little side of salad dressing.
Beer Braised Hot Dogs with Lotus Root
1 package of hot dogs, sliced (I used Hebrew National)
1/2 onion, chopped
2 cloves of garlic, chopped
1 tbsp Worcestershire sauce
1 tbsp butter
1 cup of beer (I used Yuengling Lager)
about 10 slices of lotus root, quartered (You can substitute with water chestnuts and get a similar taste and effect)
1) Heat the butter in a pan on medium high heat. Drizzle the Worcestershire sauce over the sliced lotus root so they soak up the flavor. When the butter starts to bubble add the hot dogs, onion, and lotus root. Also add a little salt and pepper.
2) Continue to cook on medium high heat to get the hot dogs nice and brown.
3) When the hot dogs are almost finished add in the garlic (I like my hot dogs really browned so I use quite high heat to sear them which would burn the garlic if I added it at the beginning.)
4) Let cook for another minute then add the beer. Use your spatula or spoon to scrape the brown bits off the bottom of the pan right when the beer is poured in, then put the lid on the pan, turn the heat down so you get a simmer, and let cook for a few more minutes.
5) Serve over a thin bed of sauerkraut. If you don’t like sauerkraut, shredded cabbage (cooked or raw) would be really tasty.
Oven Baked Spicy Sweet Potato Fries
Salt (Kosher sticks better)
1) Peel and slice into sticks as much or as little sweet potato as you think you will eat.
2) Toss potato sticks with a small drizzle of vegetable oil. If you get too much you can drain them on paper towels.
3) Sprinkle with salt, pepper, and chili powder then arrange on a cookie sheet.
4) Cook them under the broiler on high on the top or next to top rack of the oven. Watch them close, they go from brown and delicious to charred bits in no time! When they get nice and brown flip them over and get the other side brown as well.
These “fries” are good plain, with ketchup, or my favorite, a mix of 1 part ketchup to 1 part Sriracha Chili Sauce. ^_^
There’s a new sale going on! The nori face punch bundle is on sale!! Not only is it buy 3 get one free, it’s now an extra 10% OFF! Yay! Sale is good until Tuesday Feb 8.
Added this to What’s for Lunch Wednesday.
The other day hubby and I were pouring hot sauce all over our toasted subs when I realized... we love spicy food but I never cook it! To be honest, I’m not really sure how to cook with hot sauce, I usually use it as a topping. The only spicy food I know how to make is chilli. So I gave myself a challenge and decided that I was going to make some spicy tofu!
I made a dinner that was big enough to have leftovers for bento. The dinner had the spicy chili tofu (recipe(?) below), steamed turnips, snow peas, and sweet potatoes all on a bed of rice with a ball of miso butter.
No, I swear! I didn’t plan this meal around what I could put miso butter on..... I promise!
For the bento I added seaweed salad and apple slices.
I am a total noob at writing recipes, so please, bear with me. ^_^
Spicy Chili Tofu
(I don’t really measure so these numbers are estimates. You can use them as a guideline but make the sauce according to your own tastes.)
1 package of tofu, cubed
1/4 onion, chopped
for the marinade:
1/4 cup sriracha chili sauce
3 tbsp soy sauce
2 tbsp mirin
1 chopped garlic clove
1tsp grated ginger
for the glaze:
2 tbsp ketchup
2 tbsp brown sugar
more soy sauce to taste
1) Cube and drain a package of firm tofu. I wrap mine in a super clean kitchen towel to wick out extra moisture.
2) Mix the sauce together in a tupperware container and add tofu. Then add enough water to cover the tofu and mix it up really well. You want all of the tofu submerged to marinate.
3) Let the tofu marinate in the refrigerator for about an hour.
4) Strain the tofu out of the marinade reserving all of the marinade to make the glaze.
5) Heat a pan on medium high heat with a little oil and fry the tofu cubes until they are brown and delicious. Just before they finished cooking I added the onion.
6) Remove the cooked tofu from the pan and pour in all of the reserved marinade. Yes it will hiss and boil, this is a good thing.
7) Let the marinade simmer for about 5 minutes to remove some of the added water.
8) Add the ketchup and brown sugar and let it continue to simmer.
9) The sauce should start thickening pretty good now. Let it simmer until you get the desired thickness. I added a few more dashes of soy sauce at this stage.
When I made my plate I put the tofu cubes on the rice then drizzled the sauce on top.
So, what did hubby think??? “This would be really good..... if it was chicken”. Lol! He loved the sauce, thought it was fantastic! The tofu? Not so much. He just doesn’t care for the texture, he needs something to chew on. Definitely going to try this with chicken!
Why this bento is simple: turkey patties, rice, seaweed salad, and apple chunks.
Why this bento is super:
1) The rice was mixed with miso butter. I got the idea from Mils over at Not a Brown Bag. Miso mixed with butter is wonderful! I licked the spoon clean too!
2) The steak sauce is homemade. I’ve made lots of gravies and sauces but I’ve never made one with such a simple recipe that tasted so delicious. I used the recipe from Shirley at Lovely Lanvin. This stuff is better than A1, seriously, try it.
3) The turkey patties were made from frozen leftover turkey gyoza meat mix. Why is this super? Because it already had ginger, garlic, chopped green onion, and egg. All I had to do was mix it with panko and patty it out. So easy.
Hubby took a bite of the rice, turkey patty, sauce combo and paused, closed his eyes, and said mmm....... yeah..... that’s gooooood! Lol!
Once again, this bento is in one of our Lunchbots, this one is the eco. I really am going to try to make a point to use more of my bento boxes. Is it bad that I feel a little guilty for neglecting them? Lol!
Just added this bento to What’s for Lunch Wednesday!
So, how do you un-creatively go from dinner to bento? Like this! Above we have the bento... and below we have the dinner.
Can I still call it a bento when it is just re-packaged dinner? Hmm, I’m not sure. The bento photo is a little disappointing today, it came out really yellowy, even after a lot of photoshopping the colors just aren’t right. Oh well.
This was my first time making pork tonkatsu and it was wonderful! It reminds me of wiener schnitzel. It’s topped with tonkatsu sauce in the dinner but I put the sauce on the side for lunch so it wouldn’t make the crust soggy. Since it was leftovers the crust was soggy from being in the fridge so I revamped it by putting it under the broiler for a bit.
The pasta was amazing! I just tossed it with a marinated artichoke salad that my mom got me. Yum!
There’s also some miso cabbage in there too.
My snack today is just more of the same but with some soy sauce simmered lotus root.
I had a cool idea for a bento treat this weekend. I’m hoping to do some recipe testing in the next couple of days and write it up. Hopefully there will be some more interesting things to come!
Look what I got!!! Yup, that’s right, I got some lotus root! It’s such a strange experience because it tastes exactly like I thought it would! For those of you who haven’t tried it, it tastes like water chestnut to me, has the same texture. I simmered these in a mixture of soy sauce and a little garlic teriyaki. Yum!
All of these lovely goodies are sitting on top of a thin layer of rice. Our toppings include the lotus root, steamed zucchini and carrots, sauteed mushrooms, and my version of a beef soboro.
The beef was cooked with grated ginger, chopped garlic, and chopped green onions. After cooking and draining the fat I added soy sauce and mirin.
We had all of this for dinner last night, the bento is just made up of leftovers. This is really the first time that I’ve done this style of dinner and it was a huge hit. It was really easy to make because I steamed the carrots and zucchini in the steamer basket of the rice cooker so the only things I really had to worry about were the meat, mushrooms, and lotus root. I meant to make some scrambled egg for the color, but I totally forgot once I was in the kitchen.
I’m happy because today was another “new to me” food success! Yay for lotus root!
Today’s bento is the “nothing crazy” bento. No new foods, flavors, or prep styles. Just regular old food. Sometimes the basics can be the best though. ^_^
This is hubby’s bento up top: rice, grilled chicken, steamed sweet potato, celery, nectarine slices, and grapefruit segments.
I steamed the sweet potato in the steamer basket of my rice cooker. I really wasn’t sure that it would cook all the way through but it came out perfect! They were fully cooked but not mushy at all, wonderful!
We’ve been eating a lot of grapefruit lately because they had a 5lb bag on sale at the market. Luckily there are only 2 left! I love grapefruit but peeling out the segments to put in a bento is a royal pain in the you know what. Lol.
I have a smaller version of hubby’s bento for lunch and the snack pictured above. I’m still trying to get into the groove of losing weight but I’m not doing a great job at it yet (see the whole left hand side of the snack bento). So for a snack I have unhealthy cheese and jello along with healthy nectarine slices and carrots.
I am experiencing a new phenomenon: craving a food that I’ve never tried. I’ve seen so many blog posts using lotus root and I can’t stop thinking about it. Usually I get excited to try new flavors but this is different. I think I’ve seen it so many times that I feel like I know the taste already. How cool is that?!?! I hope that the real thing lives up to my expectations!
Added this bento to What’s for Lunch Wednesday!
While packing this bento I realized that I really needed to go to the grocery store! Lol! I was actually hard pressed to fill this one up, I’m just out of food.
The bulk of today’s bento are some tuna patties adapted from Pikko over at Adventures in Bentomaking. Basically you combine canned tuna, mashed potatoes, eggs and spices, then patty and fry them up. They were so good! For these I added some chopped carrot as well, it gave a nice texture variation. They tasted fantastic with Sriracha chili sauce.
I like that these patties contain both starch and protein, makes packing the bento a lot easier.
To fill up the rest of the box I added seaweed salad and candied almonds ... again. I also threw in a couple of slices of cheddar cheese.
I fed the hubby some miso again last night ^_^ This time I used some miso broth to cook baby spinach leaves. It was definitely a success but he still likes the miso cabbage the best.
I’ve been busting hump trying to catch up at work from having the flu and there’s so much to do I feel like I just keep falling farther behind. It seems like to catch up on one thing I have to neglect something else. What I’ve been neglecting for the last few weeks is blog reading. I’m so sorry I haven’t had a chance to leave comments on your blogs, I promise I’ll catch up soon, I miss you all!!!
Once again, we have my favorite bento food... leftovers! We had, what I call, sausage slop for dinner. It doesn’t look too pretty but it tastes pretty good. The rest of the bento is candied almonds, seaweed salad, and grapefruit.
To make the sausage slop I sauteed kielbasa and onions, added 2 cups of uncooked rice, a can of tomatoes, ketchup, hot sauce, and enough beef broth to cook the rice. It’s pretty good.
After I took the photos I realized that I shouldn’t have put this much red food in a red box ^_^ Lol! Oh well, live and learn.
My hubby never ceases to surprise me. I made gyoza a few weeks ago and made 2 versions: one released from the pan and steamed with beef broth, the other with a miso broth. He totally refused to try the miso broth one! Usually he’s very food adventurous but something about the miso just put him off.
Flash forward to last night. I wanted to use the miso again so I steamed chopped cabbage in a spoonful of miso mixed with water and a little fresh cracked pepper. He took one bite of the cabbage and started waxing poetic about how amazing the cabbage tasted! He said it was the best cabbage he’s ever had! I was told to write down exactly how I cooked it so that I could do it again, he could eat it everyday! Lol!
I started cracking up laughing and told him that the great flavor he was in love with came from miso. Then I told him about all of the wonderful miso gyoza he missed out on before. I was afraid he would stop eating it, but he ate the whole bowl! Looks like miso is on the menu!
Have I really made 100 bentos already?!?!?! Where did the time go? I’ve been so out of it from the flu, I didn’t even realize I was at bento 100. Looks like doing something special will have to wait for bento 200. It’s been a wonderful ride!
I started looking through some of my old bento photos and boy has my bento style changed! I got a lot better at the photography aspect and I don’t have as many disasters now, but I’m also not as adventurous. I tried a lot of new things really quickly but then settled on a less decorative style. It’s kind of cool to see the evolution. I wonder what 2011 and 100 more bentos will bring?
The top picture is actually today’s snack bento but I thought it was prettier than the lunch one so I put it up first ^_^ It has grapefruit slices sprinkled with a tiny bit of sugar, jasmine rice with an ume, and a little salad.
The full on lunch bento Is kind of a repeat of yesterday’s bento with jasmine rice, stir-fry chicken, corn, and pickled cucumbers.
Added to What’s for lunch Wednesday!
I am finally back to the land of the living! Sorry for my absence over the last week or two, I spent an entire week battling the flu. I think it’s become a New Year’s tradition to get super sick. Bah humbug! But, I’m finally back to the land of bento!
This is hubby’s lunch for tomorrow: jasmine rice with plum sesame seeds, chicken stir-fry, tamagoyaki with tons of cracked pepper, and some quick refrigerator pickled cucumber and onion with fresh chopped ginger.
I’m not really looking forward to going back to work, but I am looking forward to getting back in the bento game. ^_^
I hope you all had a great New Year!!! Did you do anything special?
On another note, the nori face punches in the store are completely sold out!!! I am so excited at how popular they are! Don’t fret, there is a new shipment on the way and they will be back in stock before the end of the week. I’m also putting a new item on sale tonight... one of our cute new boxes!
Well, I didn’t make it to 100 bentos before the end of the year, that’s OK though, I’ll be there soon!
This bento is pretty simple, just stir-fry with beef, broccoli, and white crab mushrooms next to pear slices, rice, and ume, and some enoki mushrooms. The rice is separated with a slice of purple cabbage. I love purple cabbage!
Here’s to a wonderful New Years!
Wow! It has been 2 weeks since I’ve made a bento! Time flies when your having fun! I’ve been seeing all of the gorgeous and tasty bentos online and was completely green with envy, so here is my green with envy bento.
The green: spinach, kiwi, and spinach noodles.
The non-green: gyoza!!
This is my first time making gyoza and I think they turned out pretty tasty. The bottoms are all brown and crispy/chewy and the filling is wonderful. I filled them with ground turkey, grated ginger, chopped garlic, pepper, chopped cabbage, and chopped green onion.
The darker ones on the left were steamed with beef broth which gave a lot of extra flavor. The lighter ones were steamed with a miso broth (miso paste and hot water). This is my first time buying and using miso, to be honest I was a little scared, but the miso gyoza were my favorites! The miso gave them a delicate salty flavor that I really just can’t describe as being anything but a miso flavor. Before cooking it, the miso smells like beer to me, but it didn’t taste like beer.
Now I have to figure out what to do with the rest of the miso! I bought the smallest package they had but a little goes a long way. Any ideas?
I hope you all had wonderful holidays! We had a fantastic time hanging out with family. I’m dreading going back to work today, I’m liking my Christmas break a little too much! At least I have a bento to take with me though!
On a side note..... We got some new goodies for the store! They aren’t up yet, but I’ll give you a sneak peek!
Yup!!! We finally have nori face punches!!!!! Yay!!!! Sorry, I’m a little excited about them ^_^ I’ll let you know when they’re up in the store!
Almost forgot.... its Wednesday!!
Mmmmmmm I love rabbit food! Lol! Today’s bento is just a salad, but not just any salad, a super colorful yummy salad. It contains.... romain lettuce, yellow summer squash, green olives, tomatoes, cucumber, and purple cabbage. Sometimes it even comes with a little white and pink kitty cat!
I packed it in the Lunchbots Uno (these are totally our new favorite bento boxes) which is on sale this week. Also, every single order at the store gets a free bento gift! Woot!
Speaking of kitty cats, my little Stinker is growing up so fast! I got all sad about it this morning because for the first time, to my knowledge anyway, she jumped straight up onto the kitchen counter from the floor! There is no way she should be big enough to do that, I’m not ready for her to be grown up yet ;)
Are you all ready for the holidays? I’m not. I still haven’t even started! No joke! Not a single decoration, not a single gift, not a single cookie, not a single thing baked, not a single Christmas song, nothing, absolutely nothing except 3 walls of a gingerbread house. To be honest, I think we might actually skip having a tree this year, there is just too much going on and we work too much to have the time for it. Not to mention Christmas is only a week away now! Makes me sad, this is going to be the most un-Christmasy Christmas we’ve ever had. *sigh*
I’m not sure how many bentos I’ll get to make between now and the new year but it should at least be a few.
I hope all you have wonderful holidays! Don’t be stressed, just enjoy yourself and the company of your friends and family!
This is the doppelganger bento! It looks a lot like yesterday’s bento, but it will taste totally different. I still have cucumbers, apples, and blueberries but the bulk of the bento is drastically different.
We had taco soup for dinner last night so I mixed it with rice for the bento. Taco soup is awesome! My mom gave me the recipe but every time I or she makes it it’s always different. I love it because it is so flavorful and healthy and unbelievably easy!
To make taco soup.....
1) Make taco meat, just like you would for tacos but add some onions (it’s great with beef, turkey, or a vegetarian version of ground meat).
2) add a can of tomatoes
3) add a bag of frozen soup vegetables
4) then add anything else you want (can of beans, salsa, extra corn, green beans, sausage crumbles, really add anything)
5) fill it up with water to cover and let it simmer
For yesterday’s dinner I added some medium salsa and a can of red beans. Usually I like to add garbanzo beans but I was in the mood for red beans. I usually also modify the spices by adding garlic, hot sauce, and maybe a little bit of cumin.
Today’s snack is white rice (I know it’s not on the Operation Booty Shrink diet, but I’m out of brown rice) with an ume and plum flavored sesame seeds, apples, and blueberries.
I actually started on my gingerbread house yesterday!!! Yay!! Now I just hope I can finish it before I start eating it! Lol! This diet is going to be hard!
I never seem to have enough time to do any fun bentos anymore, life has just been too crazy. I still haven’t managed to make a Christmas one either! Lol! So once again I just have to throw lunch together, and this is what we get.
Sorry about the funky colors in the picture, my camera was going all crazy on me.
The grains are a store bought blend including brown rice, black rice, millet, oatmeal, and tons of other grains and a few lentil looking bits, I topped it with some chopped pickled ginger.
I made baran out of summer squash and cucumber to separate the grains from the apple slices, meatballs with tonkatsu, sharp white cheddar cheese, and blueberries.
My snack bento today is just a simplified version of hubby’s bento above but I added some chopped pickled plum. I can’t seem to eat enough of those! :)
I totally ran out of time this weekend and still haven’t started on my gingerbread house! Lol! That’s my life :) I’m determined to take some time this week and play with it, I need some good crafty time. The bad side is that I’ll have a giant candy billboard beckoning me to eat it!
I’m taking Stinker kitty to the vet for the first time to get her shots and the basic healthy tests done. Wish us luck!
No need for a snack bento today because we are having the Physics Department Christmas Party. They usually have a pretty good spread with tons of fruit and veg, so I’ll just snack there.
Lunch today is a cracked pepper turkey sandwich with baby spinach, purple cabbage, and cheddar cheese. On the side we have a baby spinach salad with some tomatoes, green olives, and sharp white cheddar. I threw a chopped up ume in mine :)
I bought some candy and pre-made gingerbread so, hopefully, this weekend I’ll actually be able to build a gingerbread house! What holiday crafts are you doing?
Take care and stay warm!
Operation Booty Shrink is in effect! The mission has 1 goal and 3 ways to achieve it:
1) Making simple substitutions in my food (ie. exchanging white rice for brown, using avocado in place of mayo, ...).
2) Bringing an afternoon snack so that I don’t starve then gorge.
3) This is the most important...... GET MOVING!
This is my snack bento for today. I didn’t have enough vegees in the fridge to fill the whole thing, so I made brown rice. It also contains an ume, green olives, cherry tomatoes, and cherries.
I’m using the smallest of the LunchBots, the nano, to be my snack bento, it’s so cute!
Today, I will not starve then snack myself to death! I also did a little bit of exercising this morning by playing on the Wii Fit. I can’t bear to bring myself to a gym at 6AM so the Wii Fit will have to do for now. I actually built up a sweat though, so it had to do some good.
I almost have every color of the rainbow, just missing blue and violet (if you count the pasta as yellow, lol). This is hubby’s bento for tomorrow, I have the same thing but a smaller version. This is the second time that I packed his lunch in the LunchBots Eco bento (which is on sale right now 10% off!!) and he has almost forbidden me from packing it in anything else! (I think he’s trying to get rid of Hello Kitty bentos!)
Lunch contains some pasta with a cherry tomato, broccoli, carrots, a hard boiled egg, and lemon pepper chicken strips.
I went to the doctor this morning and the most dreaded thing happened ... they weighed me! OK, it’s not that much of a surprise being that they weigh me every time I walk in the door but today, ... today was bad. I have gained another 8 pounds. :( I’ve gone from being about 10 pounds heavier than I’d like, to being almost 20.
So, why am I telling you all of this? I figure that if I don’t get serious about losing the weight and committing to a healthier lifestyle, that includes exercise, then it is only going to get worse. This means my bentos are going to change a little. D and I do eat pretty healthy, I make almost all of our food from scratch and we eat a ton of fruit and veg, but apparently it’s not enough.
I am going to make a conscious effort to make my bentos healthier and with less carbs. I’m going to try to use mostly whole grains and minimal bad fats. To be honest, I don’t think the bentos will actually change that much, but hopefully a few substitutions will make a difference. Any time I do replace something with a healthier option, I’ll definitely make a note of it.
As far as my eating habits go, I’ve noticed that I’m satisfied with a small bento at lunchtime, but then I’m chomping at the bit for food at 3PM and I tend to go for sweets then start snacking as soon as I get home. To attempt to fix this cycle of doom I’m going to try to start packing myself a small lunch bento and a small snack bento full of fruit, veg, and protein.
Phew! Wish me luck, I’m going to need it! Obviously today’s bento doesn’t really count toward the diet, that pasta is evil!
Exciting news!!! I was randomly selected as this month’s B.O.M.B. winner!!!! Yay! If you haven’t entered a B.O.M.B. yet, you definitely should!
Aso, I added a Contact form on the website. Through it you can easily message me or sign up for the Ohayo Bento Store Newsletter! Yay! I’m trying to streamline the site and make everything a little more user friendly and fun, so if you have any suggestions I’d love to hear them!
Today is my first LunchBots bento! I bought the Uno for me and the Eco for hubby. New bento supplies are always so exciting!
Lunch is a mixture of somen and noodles made from black rice. The black rice noodles color the cooking water so I cooked each batch separately then mixed them together. They each have a different flavor and texture so it should be an interesting combination, plus it looks cool ;)
The rest of the bento is pretty standard fare: cherries, cherry tomatoes, broccoli, carrots, an ume, and leftover chicken from Chinese takeout. I also threw in a soy sauce fish this morning but it didn’t make it into the photo.
Added to What’s For Lunch Wednesday!
I made this bento for hubby before he got home last night so that I could get it out of the way. Then he gets home and says he doesn’t need lunch today. *sigh* I was going to make mine this morning but I had to take his instead. I’m not a big meatball fan but I’ll choke them down ;)
The meatballs are drizzled with tonkatsu and paired with my first ever yaki onigiri! I hand formed rice patties and grilled them on the stove, they’re pretty good too (I ate one of the extras last night). Since this is now my bento I threw an ume in there this morning before I left the house.
The other tier has a sliced plum, steamed sweet potato, and seaweed salad.
This time, instead of having a tiny bit of a lot of stuff I have a good portion of a few things. It’s not super pretty but it will be tasty.
Guess what? I made an Ohayo Bento fan page on Facebook!!!! Yay! If you’re on Facebook come and “like” me here...
I hope I linked to the right thing! If not, let me know.
This ginormously huge bento is for the hubs. He has to work really late tonight so it is supposed to be his lunch and a pretty good afternoon snack. The main feature is a leftover quiche baked in a crepe cup from the #twitterfoodparty yesterday. We ate them for dinner last night, they were so good!
The rest of the feast is carrots, green beans, kabocha, a plum, mushrooms, green olives, cheddar cheese, rolled deli chicken breast, and seaweed salad. Phew! I tried to give him a little bit of everything that was in the fridge so that he could snack.
Is it Christmas time already? I’m not prepared! I’ve been seeing the start of Christmas themed bentos and it makes me think, “where did the year go?”. I don’t have any Christmas bento ideas yet, hopefully I’ll get atleast one! Lol!
Today’s bento is the “k” bento because it has 2 new-to-me foods and they both start with the letter k: kabocha and konnyaku.
There was a lot of Twitter chat about kabocha squash so when I saw them in the store I had to get one. I have a steamer basket that came with my rice cooker so I cut it up and steamed it while the rice was going and it turned out perfect. It kind of reminds me of a sweet potato, it’s pretty good.
The konnyaku is the brown dark brown strips seen with the chicken in the rice tier. Konnyaku is a hard jelly-like brick made from a plant called konjac(?) (according to Wikipedia). It’s dark grey with black flecks and doesn’t exactly smell appetizing but I wanted to try it so I cooked it with chicken in case it wasn’t good. I marinated the chicken and konnyaku in a mixture of soy sauce, mirin, and chopped garlic then stir fried it all. The chicken was awesome! The konnyaku had the same flavor as the chicken but the texture is vastly different. I could imagine that the texture could be recreated with impossibly concentrated gelatin, it was wiggly and jelly-like but so dense it was almost crunchy. Hard to describe.
The verdict? Kabocha is good, very pretty, and a nice change from the normal sweet potatoes. Konnyaku is OK. I’d eat it again but Hubs didn’t like the texture, it wasn’t bad, just not really good. I think it’s one of those foods that, in about a year, I’ll get a wild hair and try it again.
The rest of the bento is rice, ume, green beans, plum slices, and green olives.
Don’t forget about the awesome holiday bento sale :)
Linked up for Wednesday!
I sent hubby to work today with a simple sushi bento, a yogurt cup, and a peeled orange. There are 3 types of sushi here: krab salad, egg and cucumber, and crab, carrot, and cucumber. I also tucked in some ginger, kamaboko, cucumber, krab, and a little soy sauce fish. I love those little fish!
Tomorrow is Thanksgiving, I’m starting to get excited! My main job this year is to make Hapa Bento’s Pumpkin Butter Mochi! We have become completely obsessed, and half addicted, to butter mochi! This will be my first time trying the pumpkin version, I bought enough to make 2 batches just in case. ;) If you haven’t tried butter mochi yet, you really should, or maybe not because you won’t stop eating it!!!!
There’s still one more day to enter the Thanksgiving bento giveaway!! I have had so much fun reading all of your comments. You are all truly wonderful people and I’m lucky to know you!
There are some awesome things going on at the Ohayo Bento Store! We are having a huge Black Friday sale!!! Everything in the entire store will be 10% off starting Friday morning and lasting until Sunday at 5:00 PM EST!!! Yay! We also have some new bento accessories coming in next week, and........... today we are ordering our first ever shipment of LunchBots! Lunchbots are 100% plastic free stainless steel bentos! Yay!!!
Phew! I think I got all of that information out there. Lol! Have a wonderful Thanksgiving!
I’ve got a bit of a head cold today so I stayed home from work. :( I hate sick days. I made this little bento to cheer myself up.
It has mixed grains rice (the color is from black rice but it also has brown rice, oatmeal, millet, and tons of other grains), kamaboko, a persimmon, and seaweed salad.
My nieces are obsessed with Squinkies and when I saw them I thought, “OMG those are perfect for bento!!”. So today I have a cute little froggy hanging out in my seaweed salad.
Don’t forget to enter the Thanksgiving Giveaway! The new store shipment was delayed until after Thanksgiving so I’m going to add a few more things to the giveaway, I’ll update it later :)
The furikake that I put on this rice isn’t very pretty, but it tastes great :) By the time I got to work and ate it the furikake had turned the top of the rice a gorgeous maroon color. I should try putting some in while the rice is cooking and tint the whole batch.
The rest of the bento was pretty basic: crab salad, tomatoes, green olives, and celery.
Since I made this bento this morning I actually got to use natural sunlight! Amazing! The only downside was that Stinker kitty kept trying to smell the food so I had to take the photos as quick as possible. :) Next time I’ll just get her in the picture too!
This kielbasa was so good! We ate it for dinner last night and it was fantastic! In today’s bento I also put leftover corn that I cooked with butter and chili powder, rice with black and plum sesame seeds, a salad, green olives, and a persimmon. I also sent hubby to work with a peeled orange (he asked for one).
So last night I was making the bentos and get his all together, took a picture, and decided to finish mine in the morning. Lunchtime came around today and I was starving so I opened up my bento to see that all I had was rice, sausage, and a salad. Not even any dressing. Lol! I completely forget to finish making my lunch this morning! Needless to say, I’m a little hungry :)
Here are some pics from our family reunion feast! I didn’t get anyone’s permission to post their photos online so I’m only going to put up the food pics that don’t have people in them.
The reunion is in Eastpoint, FL every year. It’s a little oystering town right outside of Apalachicola on the coast of the Florida panhandle. The scenery pics were taken from the car, sorry :(
Oystering is big business in this area, so of course the first thing on the table???? Oysters!
I am not an oyster fan, I just can’t eat them. Bleh! Anyway, all of the other food was fantastic!!!! I’ll show you what I took bites of....
Cabbage and collards
Coleslaw and a chocolate oatmeal cookie
Southwestern cornbread and dressing
There was also a dessert table........
Yep. This is another 5AM bento! I put it together in less than 5 minutes because it is all leftovers: green beans, pork chops, roasted sweet potato, and a salad. I also sent along a banana on the side.
Today was a good day. My mom came over to visit with me because she wanted to meet Stinker kitty. We just hung out at the house, talked, played with kitty, and went to lunch. We ate at a local Indian buffet and got to try a lot of cool foods that we normally don’t eat. I definitely got all of my food genes from my mom, she’ll try anything and can find something to like in almost all of it!
I’m hoping to have the photos from the family reunion together tomorrow :)
This weekend was so busy! We drove 6 hours Saturday morning to make it to our family reunion at noon, went to the reunion, hung out with family, then drove 6 hours back home on Sunday. What a trip! I took a few photos of the feast but haven’t downloaded them all yet, so I’ll post them next time, the food was fantastic as always!
When we finally got home I realized that we didn’t have any food in the house so I had to make a grocery run. Needless to say, I was not going to cook. So we ate Publix subs for dinner and I put this sammy roll-up bento together for D.
The roll-ups are made with a pesto wrap, ham, Muenster cheese, and lettuce. He also has a little salad and I packed him a peeled orange as well.
After this crazy busy weekend, D starts to leave to go to work (at 5:30AM) and guess what? ........ his car won’t start. :( I can’t think of a better way to start a Monday. Arggg!! So he takes my car and I plan on getting his fixed then going to school. Of course I then remember that we are having a lab safety inspection at 9:30AM and I don’t have time to get it fixed. I ended up having to walk to school and got all hot and sweaty. :(
I did treat myself to a Smoothie King breakfast though, since I had to walk right past it ;)
I hope all of your Monday’s are starting out better than mine!
I added a Stinker kitty picture to make myself smile. :) After I took this photo I realized that she had bad eye crusties so I wiped them off for her and she didn’t even fight me. So sweet. This pic makes me want to walk all the way back home! Lol!
Added this bento to What’s For Lunch Wednesday!
Mmmmm, I can’t wait for lunchtime! I made some ramen, without the soup :(, and added an ume (or umeboshi, I don’t know the proper term) and slices of kamaboko to make a little flower. :)
The other tier has a cut up persimmon, a wedge of smoked gouda, some tomatoes, pomegranate seeds, and seaweed salad. I almost can’t imagine lunch without seaweed salad anymore! Lol.
I’ve also completely fallen in love with pickled plums (ume). I’ve always been a huge pickle fan! I like all kinds of pickled vegetables, and yes, I do drink the pickle juice whenever I can get my hands on it :) it’s so good. I even made little pickle juice popsicles once. Lol! They were awesome! Anyway, back to the plums, I found myself craving them at every meal and every time I go in the fridge I stare at them, debating with myself whether or not I should have one.
The first batch of ume I got was a little pricey, I want to say it was $5 for a container of about 8 or 9 plums. So, since I’m quickly running out I went to get more and found a different kind. The new ones came in a different container, are less expensive, and look a little different too. I haven’t tried them yet, I hope they’re good. The one in my bento today is the old kind so I know it will be great! :)
So, now that I have confessed my secret weird pickle obsession, do you have any secret food obsessions? What do you seek in the kitchen when nobody is watching?
I’ve been wanting to use these bear rice molds since I got them in the store! I love them!!! They work so good, just pile in the rice, push it down with the little plunger, and voila .... bear onigiri!
I wanted the bears to be a little bit brown and I didn’t have brown rice, so I cooked them with beef bouillon. It added a lot of flavor as well. The face decorations are punched from nori using a regular circle hole punch, a spiral punch, and 2 sizes of heart punches. The ears are half of a heart and the mouth is the outermost portion of the spiral. Since I don’t have nori face punches, I have to make do with the scrapbooking punches that I have. I don’t think they turned out too bad though. :)
The rest of the bento has apples, pomegranate seeds, steamed carrot sticks, steamed pork dumplings, an ume, and some seaweed salad. Can’t live without my seaweed salad. :)
Added these cute little bears to What’s for Lunch Wednesday!
Well, my dreams of cute bentos will have to wait for another day. Lol! I just don’t have time to put a lot together. To be honest, I was lucky to be able to cook dinner. This means that tomorrow’s bento is .......... drumroll please........... leftovers! Woot!! Yay! Lol!
We had pork tenderloin baked in the oven with onions, carrots, garlic, and chopped up lemongrass. The lemongrass gave it a wonderful flavor and it just falls apart it’s so tender. We also had sauteed bok choy and roasted sweet potatoes.
Along with the leftovers I threw in a fuji apple, mushrooms, and grape tomatoes.
I am so behind on all of my blog reading, so if I haven’t left you a comment in a while, I’m sorry, I’m going to try to catch up tomorrow! :) I hope you all have a fantastic week!
Lol, no matter how I plan, I never seem to have enough time for bentos lately. I ended up falling asleep in the afternoon and instead of a 20 minute nap, I ended up sleeping for about 3 hours! Lol! That meant I didn’t have time to cook dinner, or make a cool bento. So, into the freezer I went!
Today, D has frozen Ikea meatballs (Shocker!!!) and rice with tonkatsu sauce. The smaller tier has half of a persimmon, cauliflower, seaweed salad, and a babybel cheese.
I’m going to go ahead and apologize for any typos. Stinker has found her new favorite place in the mornings ..... on top of my keyboard. Lol! She actually sleeps through the night with us, but that means first thing in the morning is play time. She can’t resist all of the moving fingers on the laptop and has to pounce :)
It’s been a while since I’ve made a breakfast bento, so I thought it was about time. There’s nothing too special here, just pancakes, bacon, eggs, a plum, and some grapefruit juice.
I used the pancakes as little taco shells and filled them with the bacon and eggs. There was enough moisture in the eggs and flavor in the bacon that I didn’t put any butter or syrup on the pancakes. That makes it a little bit healthier, right? Lol!
We’ve been having so much fun with the new kitty! She is such a little ball of energy :) I finally snapped a better picture of her face because she was half asleep on the back of the couch.
Hope you all have a wonderful weekend!
These are the coolest noodles ever! They are green tea flavored, I think they’re made with matcha, and they’re tasty! After cooking I rinsed them really good with cold water, added chopped green onion, krab, and a little bit of Newman’s Own Light Lime Vinaigrette dressing to make a yummy cold noodle salad.
The rest of the bento is pretty normal: honeycrisp apple, cucumber, summer squash, and cauliflower.
I feel a little guilty because I didn’t make bentos last night, then I woke up late and just threw together some random food for D to take to work. After he left, I made this bento for myself *teeheehee*. I’m going to try my best to make him one tonight, lol!
I’m calling this one super-plum rice because it has plum sesame seeds and an ume(?), pickled plum, in the center. I was a little nervous about trying the pickled plums but now I don’t think I can live without them! I could eat them at every meal, I love the salty tanginess.
The rest of the bento was thrown together from what was in the fridge: seaweed salad, grapes, cucumber, rotisserie chicken, and a wedge of smoked gouda.
It’s a bit of a crunch time at our house this week, there’s a lot of work to be done and it seems like it’s never going to end! Lol! Then when you add in that every spare moment I have, I’m playing with the new kitty, I’m not sure how many bentos I’ll get done this week. Oh well, some things are just worth it. :)
We haven’t come up with a name, other than Stinker, for the new kitty. Hopefully we’ll have one by the end of the week :) I’m open to suggestions! Lol!
It feels like forever since I actually posted a bento, it has been almost a week! Lol! Down to business. I used up the leftover crab salad from the twitter sushi party yesterday in this bento along with tri-color sesame rice. The sesame seeds are so cool, I have black ones, regular ones, and new plum flavored ones! I almost fainted when I saw them, they are a little sour, a little sweet, and really big on flavor.
The rest of the bento is half of a honeycrisp apple, seaweed salad, and cucumbers.
But now for the important stuff! We got home after midnight on Saturday and as soon as I got out of the car I heard a kitten cry. I am a super softie when it comes to animals so I made D come with me at almost 1AM and tracked her down. She was crying from under a dumpster behind the restaurant that we live by.
Unfortunately I couldn’t get her that night, she wouldn’t let me touch her, and we weren’t coming back until Monday afternoon! I was heartbroken, I was sure that she would be gone, but nope!!!! We borrowed a neighbor’s trap and got her and brought her in the house. It turns out, she is the sweetest most loving kitty I have ever met! She purrs so loud and loves to play.
We aren’t sure how she got abandoned there, I’m just glad that we were able to help her. I’m hoping to keep her, I just have to let D fall a little more in love and she’s ours!!! Yay! Time to start looking for a vet!
These are the only pics I could catch because she is a little camera shy, but she was so enthralled with eating D’s jeans that she didn’t notice me taking pictures, lol!
Added this to What’s For Lunch Wednesday!!
D has to work really late tonight so I thought I’d make him a big bento that he can have for lunch and a snack. I used two of the large black bento boxes from the store. The lids have little grooves so that the feet of another one will stay put. I just put an elastic around the stack and it held together great! Plus, I think he gets happy having a black bento rather than Hello Kitty :)
In one of the boxes he has wild rice and Ikea meatballs. I love keeping a bag of Ikea meatballs in the freezer, they make a great bento stash. The other box has corn, wing beans, half of an apple and grapes.
I noticed something about the wing beans yesterday, they started to turn brown after I cooked them. I think I left them in the heat a little too long, if I barely steam them they keep their vibrant green color. Interesting. They still taste good though :)
Today’s lunch was really enjoyable to eat, mostly comfort food. I also had a tier with chicken and sun dried tomato ravioli but it really wasn’t pretty so I took it out of the photo. Lol! I have some of my favorite things in this tier: fruit (apple and grapes), granola, pickled vegees (from a jar of giardiniera), and a treat for dessert.
The dessert is an awesome strawberry flavored chewy sweet candy with jelly pieces. Lol, I can’t read the packaging so I don’t actually know what it’s called. One of my favorite things to do is shop at the oriental market and I try to get atleast one thing that I’ve either never had, or I have no idea what it is. Hubby can read a little Japanese so sometimes I come home with food, throw it in his lap, and ask him what it is. He laughs at me first, then does his best to translate. Lol.
On the last trip, my “new-to-me” foods were these sweets, wing beans, and Thai okra. Love the sweets and wing beans, not sure about the Thai okra yet. I cooked it like I would cook typical okra we get here in the US (quickly pan seared in a little bit of butter to get brown but still crunchy) and I didn’t really care for how it turned out. Maybe it would be better fried.
What are the last “new-to-you” foods that you tried??
D and I had a great weekend. On Saturday we got to attend the wedding of two of the greatest friends we have ever had. It was such a joy to be able to be there.
I’m looking forward to making a lot of progress at work this week. I have a ton of time with the AFM (atomic force microscope) which is the instrument I use to do my research. The faster I can get it done, the faster I can graduate. Progress was slow over the summer, hopefully I can catch up! Yay for positive attitudes!
I’ve also got to try to catch up on all of my blog reading! I can’t wait to see all of your gorgeous creations!
Anyway, down to business. D’s lunch is mostly leftover spaghetti. We just had spaghetti but he requested it. There is a pasta themed twitter food party today so I’m trying to think of how to repurpose the pasta into something new tonight. He also has granola, broccoli, grapes, cheese, and some pomegranate seeds.
I’m having lunch with a friend today so I didn’t pack a full bento for myself. I did make a snack bento though, just in case, lol. For the snack bento I have a ton of pomegranate seeds, granola, grapes, cheese, and a lychee mochi that I found while grocery shopping yesterday.
I couldn’t resist, so I tried one of the mochi last night. I really love the lychee flavor and the texture of the mochi, but to be honest, it is a little bit too sweet. I actually couldn’t eat the whole thing. I’m going to try it again today though, maybe it was just my mood. :)
Added to What’s for Lunch Wednesday!
Yay! I’m so excited, I had time to make my black cat bento!!! The scene is supposed to be a black cat walking in a graveyard on top of scary bones.
Most of it is made out of rice: the cat is black rice, the clouds and skull are mushed up white rice paste, the background is rice mixed with mushed up edamame beans (totally stole that idea from Lia at Bentolicious!), and the tombstone is white riced mushed up with a little black rice so that it looks like granite. I wish I would have made the background a little greener, live and learn :)
The moon is tomato sandwich wrap, the grass is seaweed from seaweed salad, the dirt is sliced dates, and the rest are grapes. It looks like a lot of rice but it’s actually a thin layer on top of sauteed chicken with onions and broccoli stems.
Oh, I almost forgot, the eyes are made out of maraschino cherry pieces.
Today’s bento is just a plain old everyday normal bento. I have rice with furikake, leftover soy sauce chicken, apple slices, grapes, broccoli, seaweed salad, and a baby-bel cheese.
Even though it doesn’t look fancy, I was totally craving the furikake rice. I practically inhaled it! Lol.
D has requested more of the turkey rolls that we had here. Looks like I know what I’m making for tomorrow :) I’m hoping to have time to add a bit of cuteness again. Yay!
I’ve been trying to figure out what to make for a really cool Halloween bento and I think I finally have an achievable idea! I’ve had tons of ideas but, to be honest, I’m not sure I could pull them off, lol. I finally decided on a black cat theme! I’m getting really excited to make it! Wish me luck!
I was in the mood, so I tried for a little bit of cute today. :) On top of the seaweed salad I made a little froggy dude out of fish cake and soy beans. He still looks like he needs cheeks and pupils, lol.
Since this box is so deep everything is resting on top of a layer of grapes to give it height, I also used a couple more to hold everything in place. The rest of the bento has green apple slices, rice with furikake, and turkey rolls. The rolls are made with sun dried tomato wraps, lettuce, cheddar cheese, and smoked turkey. Yum!
I really liked this bento, I can’t wait to eat today!
Don’t forget to check out the new products I have in the store. I can’t wait until payday this Friday so that I can get those sponges, they make me smile :)
Added to What’s for Lunch Wednesday!
Ahhh, it’s nice to make a bento again. Last week was so hectic that I didn’t make bentos for most of the week.
I presented my research at a conference on campus and won an award! Yay! The awards ceremony was really cool because they gave out the outstanding dissertation awards along with the research excellence awards (I got one of these) and the physics department was the most winning department! Yay for physics!
I’m happy to get back into the normal swing of things because I missed making bentos. I feel like I have been totally neglecting the site. No more neglect though because I should be making lunch all week.
This is tomorrow’s lunch. Even though the stuff in the back doesn’t look pretty, it tastes great! The bulk of the bento is leftover linguini pasta with pork roast and gravy.
The smaller tier has leftover baby mustard greens with sesame seeds, cucumber, a mini-babybel cheese, some dried dates, a couple of hidden green apple slices, grapes, and soy beans.
After I took all of the photos I realized that I didn’t give the babybel a row of bottom teeth! Lol! I always seem to forget something :)
I hope you all had a great weekend!
D’s stomach was bothering him yesterday so he asked for some comfort food today. He has a salad, a salami, cucumber, and lettuce sandwich, and some nectarine slices stuck in there at the end.
Today’s post will be quick, lots to do, so little time. :) I’m presenting my research at a conference on campus tomorrow. Wish me luck!
After the pink ribbon bento, this one just seems ... lacking. Lol! I’m back on the daily grind with everyday bentos. Nothing spectacular, nothing fancy, just regular food. We have fried brown rice with carrots, egg, soy beans, cabbage, and onions. The top tier has a hard boiled star shaped egg, mini-Babybel cheese, broccoli, mushrooms, and some nectarine slices.
I was watching Project Runway and all of the contestants were talking about their “point of view” as designers. This got me thinking about bento points of view, or bento style. I started thinking about my bento style and to be honest, I think I’m still trying to figure it out. I can look at a photo of a bento online and know, almost immediately, who it belongs to, just because of their style.
So, what is my style?
Is it cute? I LOVE cute, but I’m not sure if I’d be good at executing it, so I don’t try for cute very often. Cute bentos seem to take a lot more time for me. I don’t know if it’s my lacking cute ability or if they just naturally take more time.
Is it foodie? Yes, I’m making foodie a style category. :) I love the idea of being a foodie, but I’m not sure I could pull it off. D and I regularly work 14-16 hour days, which means, seeking out artisan, and the like, food finds and trying new inventive recipes is nearly impossible. I barely have time to go anywhere except Publix, which is a shame, but that’s life.
Is it sophisticated? Ahh, the calm I get from looking at well crafted and artfully presented “adult” bentos is wonderful. Those photos are like a little piece of serene joy in the midst of chaos. I would love to be able to pull that off on a regular basis but I think I’m too scatter-brained. I see something cute and think, “oooohh shiny!” and can’t help but throw it in, whether it belongs or not!
Is it specialty? Though I do sometimes make vegetarian or low carb bentos, it is not an everyday occurrence. D and I don’t have any dietary restrictions and we are not picky eaters, so we tend to eat a little bit of everything.
Is it kid oriented? I don’t have kids yet, so I don’t make kid-friendly bentos ..... yet :) When D’s daughter comes down she likes to make her own bento so I don’t get to practice on her (even though I try, much to her dislike, lol).
So, what’s my style? I think if I had to put a name on it, I would call it “everyday”. I must have had a bright spot of clarity when I came up with the site logo! Lol! I think everyday fits pretty well. I cook every day, I make everyday food, I pack lunches almost every day, and every day I make a bento my style changes with my mood. Sometimes its cute, sometimes its foodie, sometimes its sophisticated, sometimes its vegetarian, sometimes its low-carb, and sometimes its even made for (or rather by) a kid.
So, I want to know ... What is your style?
I am so excited about this bento. All of the fantastic bento artists on Twitter are organizing a Breast Cancer Awareness Bento movement. I’m honored to be able to be a part of it (if you are on Twitter check out the #ThinkPink and #ProjectPink hashtags). If you are interested in contributing an awareness bento photo to be auctioned for charity please see this site.
So, the bento includes an onigiri decorated with the pink part of kamaboko (fish cake). Along with the onigiri I have 3 octo-sausages, 2 mozzarella-salami rolls, steamed green beans, mushrooms, nectarine slices, and some strawberry pocky.
I hope to see a lot of you contribute to the “Bento for a Cause” :)
I also added this one to What’s for Lunch Wednesday!
Yup, I love leftovers! Today’s lunch is leftover spaghetti with mozzarella cheese on top. Yum! I’m also taking a white nectarine, carrots, broccoli, brown beech mushrooms, and seaweed salad.
I was playing around with the camera and took a neat close-up pic of the mushrooms. It looks like a miniature fairy world that I want to shrink down and go play in. Lol! These mushrooms have the coolest patterning, I wanted to show it off.
This is day 2 of my quilt fabric backgrounds. I think it would have been better if the box was a contrasting color. I also didn’t make the fabric very visible, I probably should have taken the photo at less of an angle. But, practice makes perfect. Only one more fabric to go! I think on my next fabric outing I’m going to look for solids and prints that have a larger pattern.
Hope you all have a great weekend!
So, why is it that the best laid plans always fail? I had intended to make a cute Halloween bento last night, we even went and picked up some take-out dinner to save time. By the time D and I ate and did a few things for work, it was almost midnight and the bento hadn’t been made! Midnight doesn’t sound too bad, but our alarm starts blaring at 4:30am. I’m getting tired of these 17+ hour days (pun intended). Lol.
So, anyway, this bento is proof that you can make a bento in 5 minutes in the morning, if you have leftovers. I filled the small tray with leftover brown rice topped with seaweed salad. I looooove seaweed salad! The larger tray has leftover fish that my mom baked for us on Tuesday (Yummy!), grapes, brown beech mushrooms, and leftover salad fixings (broccoli, cucumber, and tomato), also from my mom. :)
I wet ahead and got some quilting fabric to use as photo backgrounds. This is one of three that I got initially to see how they work. I’ll use a different one each day until I get to photograph all three of them. What do you think? I love the pattern, and I always love black and white, but I think it’s a little too busy. The photos that weren’t as close-up looked a little messy. I think if the flowers were bigger and there were less of them, it would be better. I do like that it reflects off the side of the box though.
Today’s bento has leftover soy sauce chicken from dinner with brown rice, seaweed salad, and some long beans. Yay for long beans! I finally got some and tried them out, super tasty. The top tier has my last white nectarine, carrot slices, green olives, a mini-babybel cheese that I was too busy to decorate, and a cucumber/pickled ginger salad.
Hopefully I will have a good amount of bento making time soon, there are so many things that I want to try. I am determined to make a cute bento or two! I want to do faces, animals, and all of the cute flowery stuff. Lol! Maybe this weekend I can experiment. :)
Now that I’m on Twitter (come follow me! :) Yay!) I’m getting inspired all day! There are some amazing bentos out there. If you like bento then you should definitely get on twitter, the eye candy is fantastic!
Don’t forget, the beautiful sakura chopsticks are on sale until Sunday. Woot! So much bento excitement!
Looks like we are on a sandwich kick lately. Today’s sandwich is just a smidgen healthier than the last sammy made with bacon. This one is full of turkey and salami. If I had just left it at turkey it would be healthier but oh no, I had to go and add salami to the mix :) Sometimes it’s just worth it!
Along with the sandwich D has grapes, a gorgeous white nectarine, and hummus with pita chips on the side.
I have a long day at work today and I purposely didn’t make myself a bento so that I could try the bento restaurant I’ve been drooling over. Hopefully I won’t have a repeat of last week and I’ll actually have time to go and eat today.
Check out What’s for lunch Wednesday!
Mmmmmmmm bacon! We had breakfast for dinner last night so I used the leftover bacon to make D a bacon, lettuce, mayo, and sprouts sammy. Unfortunately I didn’t have any tomatoes. I cut it in half and tucked it into this deep box next to an enoki mushroom forest and a salad. The salad has lettuce, cabbage, palm hearts, green olives, carrots, and pickled ginger. Since the sammy took up so much room I had to pack his nectarine in a separate container.
I only made lunch for D today because I’m taking myself out for a special lunch! I think I saw a bento restaurant by my house!!!!! I can’t be totally sure but it just opened and it is called the lunch box and the logo looks like the M4SB (magic 4 square bento) that I’ve seen on other blogs. Oh I really hope it is a bento restaurant! I’ll bring my camera and take photos :)
Well, the week is almost over. It was so busy that it felt so slow yet so fast at the same time. I hope you all had a fantastic week!
I wanted to call this bento the “Unbalanced Christmas in September Bento” but that just seemed too long. Lol. Looks like I’ve hit my once a month bento funk. Does anybody else experience this or is it just me? :) I was so tired yesterday that I almost didn’t make a bento again, but at the last minute I threw it together, and boy is it obvious.
After taking the photo I realized that not only is it an unbalanced meal (no protein) but it is all neutral, red, and green. I’m going through color withdrawal. Just add a little santa pick and viola, a Christmas bento! Oh well, time moves on, and at least I know that I can still laugh at myself.
Anyway, today I have brown rice, steamed asparagus, watermelon, green olives, a mini-Babybel, apple slices, and celery. I’m bringing along a soy sauce fish (which is actually on sale right now at the store) for the rice and I tucked a little treat in there too. The girl pick has goji berry jellies from Willy Wonka. I found them at Walmart and couldn’t pass them up.
Here’s hoping for a more colorful balanced bento tomorrow!
This is my first time using kamaboko (the bright pink and white stuff on the left). It is steamed fish cake that comes in a log that you cut slices off of. I haven’t decided if I like it or not, I might have to try it with a few different things first. :)
The main course today is a salad of lettuce, cabbage, carrots, green olives, palm hearts, and pickled ginger. I’m taking mine with ginger dressing but D is having ranch.
The interesting part of today’s lunch is the pasta. I sauteed chicken, onions, and garlic in a little bit of butter and furikake. Once it was cooked I added a whole mess of cherry tomatoes and let it all cook down. To counteract the acidity of the tomato I added a little bit of mirin and threw in some asparagus at the end, poured it over whole grain pasta shells and voila!
It was cool because the ingredients of the pasta screamed italian to me but the seasoning were all Japanese. It turned out pretty good, I think I’m probably going to make it again. I used yasai fumi furikake (vegetable) because I didn’t want it to turn out fishy.
I’m still trying to get used to twitter. Wow, it is information overload! I keep telling myself “It’s not like a blog. I don’t have to read every single post from every single person I follow.” Lol! What an adventure :) If you have a twitter account don’t forget to follow me, I’m @ohayobento (the link is in the sidebar).
Mmmmmmm.... I can’t wait for lunch today. I made brown rice onigiri using my cylinder rice molds, then wrapped them with prosciutto and pan seared them to make them crispy. I made 4 but only 3 would fit in the box. I had to eat the fourth one for breakfast, oh darn. :)
Thanks to my friend Erin I have now also become addicted to these garlic/dill cheese curds, they are fantastic! I have a whole big pile of them in the top tier along with apples, a fig, tomatoes, and celery.
I’ve decided that we are all going to have a fantastic week this week! :)
Added this one to What’s for Lunch Wednesday!